Wednesday, February 29, 2012

Pumpkin Srambled Tofu

This is NOT adding a new recipe to the trilion already floating around in cyberspace. It's a review of an ingenious twist by AsttoNOMZ. So there. :)

Here is the kicker. I don't like pumpkin. Never have.
Yet when coming across this post, I sort of feel in love with the idea of it, and of letting go of some long held food aversions.

It turned out to be a good call. This dish is, well, delish!
Only change was to add a tablespoon of hot sauce after all the other yummy ingredients where in the pan.
For the greens, I went with a pre-mixed kale salad from Harvest Sensations. It is pre-washed and includes red cabbage and carrot shreds. The local health food store, as well as Von's, stock this.

Tummy approved.

Tofu "Bacon"

What the blog sphere is not in need off are more Tofu Scramble and Fake Bacon ideas. Yet, all the same, here is my take on the latter.
It's worthy of a post since, well, it's my first time sharing a recipe!
Having read, and tried, many variations on the theme, I've come up with one that is easy, relatively fast, and IMHO, tasty.

As we all have our preferences please note that these measurements are at best an approximation. (I cook like my Grandma, by feel)

1 Block extra firm tofu (16oz) (The ones from Trader Joe's are perfect.)
* Less then extra firm tofu will need to be drained a bit first. *

2-4 Tablespoons Tamari (Soy Sauce or Brags will work as well)
1/2-1 Teaspoon Liquid Smoke
1-2 Tablespoons Maple Syrup

1-2 Tablespoons Nutritional Yeast

Start by slicing the tofu into thin (1/4 inch) UNIFORM slices. (We want these to cook evenly. A wired cheese slicer work great for this)
In a small bowel mix the liquids.
Have the Noosh at the ready.

Over on at 425. Let it preheat.
Spray a large baking sheet with oil, place the sliced tofu on the oiled sheet single file, and spray again with the oil.
Pop the baking sheet into your preheated over, and set the times to 5 min.
Once the times goes off, remove the sheet and flip the tofu slices.
Back into the over they go for another 5-8 min.
You want these ALMOST crisp, but not too much that they are no longer chewy. (This is a big YMWV. I like mine real chewy, so keep them in for a shorter time. Like 'em crispy? More time in the over for yours)

Remove from over, drizzle the liquid mixture evenly over the freshly backed slices, follow with a light shower of the nutritional yeast, toss the slices to get all parts covered, then serve, or use in your own favorite way.

The block of tofu ready to be sliced.
On the baking sheet and ready for the oven.
Having been flipped and put back into the oven, these are ready for the flavor treatment.
Coated and ready to be devoured. (Yeah, like I'd only have 4 at a time...)

Sunday, February 26, 2012


They say that you never forget your first. My first vegan cookbook, as well as blog, was by a very talented, extremely knowledgable, and all around great person, Bryanna Clark Grogan.
There are many blogs and books these days that cover plant based diets, and I follow and enjoy a wide selections of these. But back to Bryanna...
A resent entry on her blog was for a childhood dish, done vegan. As it reminded me of a dish from my own very distant past, I thought, why not, let's get cooking!
Since seitan is not in hight demand with the carni, I made these using her "Breast of Tofu".
I wish we had doubled the recipe, it was THAT good. Served with roasted potatoes and steamed peas, it was fulfilling, comforting, and just plain yummy. Five stars for sure.

This picture does NOT do the dish the justice it deserves. Just make it!

Monday, February 20, 2012

I need to cook more. That is for sure. But for now, I'm loving this "push" that Vine and Dine is providing, and the opportunity to blog about it. We had the pleasure of R visiting this weekend, and since France is her second home, making the next V&D a week early made sense, it being a French inspired dish.
The delight this time is Cassouletter form World Vegan Feast.
The only change, and it was not an intentional one, was that the can of tomatoes had diced hot peppers.
(Can you ever have too much spice?)
This is the dish, pre bread crumb mix. I doubled the mix amount this time. 
Bread crumb mix on board, ready for the oven treatment.
90 minutes later, and here it is, ready for the close up.
Okay, so clearly my photo, and presentation, skills need some TLC. All the same, the full (very much so) plate.
Puppy J showing, and in much more cuteness, how full and content we were after the meal. (The puppies had their own treat)

In a word, devine! It was such a success. Homey, comforting, filling, bursting with flavor. Yum!

Since the dish had a bit more kick than intended (Those hot green peppers that sneaked in...) a white wine seemed like the perfect companion. We went local, and had the Bianchi Pinot Grigio which the winery said was vegan. It's a nice sharp white, with a hint of fruit, and was a knight in shinning armor to the dish it was paired with. 
All in all, this was an outstanding dinner, awesome food, fantastic wine, and great company!

Wednesday, February 1, 2012

Vine and Dine 2/6/2012

Over at Vegan Appetite, Tami is hosting a Vine and Dine event, and this time, featuring two recipes from Bryanna Clark Grogan's new masterpiece, World Vegan Feast
First up is the Lentil and Rapini Stew with Vegan Sausage.
It is / was outstanding. We made it using the chipotle sausages from Field Roast.
A very hearty and satisfying dish.
For a wine, we choose the Seven Daughters Red. This is a new one for us, and we came by it as a result of reading a fine discussion over at PPK. It's a very lively blend, smooth, and it's soft sweet undertones complemented the meal perfectly.

So why did I wait until now to take part in the Vine and Dine adventures?
Simple, Ms. Clark Grogan.
Bryanna is not only one of the best Vegan cooks out there, but is also one of the most generous. She shares many recipes on her site (This in ADDITION to having published 8 fantastic books), is quick to answer and advise, and keeps giving us new ideas on how to wow our palats. 
Now, if only her wonderful books could be edited so that there was a recipe per page(s)...