Tofu Vegetable Scrambled "Eggs"

For a long time, I have preferred tofu "eggs" to chicken eggs.  This is a great recipe for any time of day.  It's also a great dish to bring to a brunch.  You can use any veggies that you have in your fridge.  I used potatoes, mushrooms, onions, tomato and spinach this time, but have used zucchini and peppers in the past.

Tofu Vegetable Scrambled "Eggs"
Serves 4-6
1 medium potato, cut into 1/2 inch cubes
sprinkle of salt, pepper, paprika, garlic powder
1 t oil

1 t oil
1/2 c chopped onion
8 oz pkg of mushrooms, sliced thin
2 gloves garlic, minced
1 medium tomato, seeded and chopped
2 cups spinach, roughly chopped

1 15 oz package of tofu, drained and crumbled
1 t oil

1 t onion powder
1/2 t turmeric
1/2 t garlic powder
1/4 t salt
1/4 t pepper
3 T nutritional yeast

to taste: salt, pepper, nutritional yeast

Heat oven to 350 degrees.  In a medium roasting pan, toss the potatoes, oil, sprinkle of salt, pepper, paprika, and garlic powder.

Bake for 15 minutes.  Remove from the oven, stir, and bake for 10 more minutes until potatoes are soft and slightly browned.  Remove from oven and set aside.

While the potatoes are cooking, heat 1 t oil in a large pan over medium heat.  Add the onion and mushrooms and saute for 5 minutes, stirring occasionally.  Add the garlic and cook for about 2 more minutes until mushrooms are brown and onions are soft.  Remove from the pan.

Add 1 t oil and add the tofu to the pan.  Turn the heat to medium high.  Cook and stir for 5 minutes, until the tofu is hot.  Add the onion powder, turmeric, garlic powder, salt, pepper, and nutritional yeast.  Stir and cook for an additional 2 minutes.

Add the tomato and spinach and cook for a minute, stirring gently.  Add the mushrooms, onions, garlic, and potatoes.  Mix gently. Taste and add more salt, pepper, or nutritional yeast to taste.

Vegan Thanksgiving Stuffing

This year, we had a really small group for Thanksgiving and so we veganized it.  There was a turkey for the carnivores, but also a Tofurky:)  Veganizing Thanksgiving is pretty easy to do, just use non-dairy cream and butter substitutes.  The gravy recipe we used was so yummy thanks to Daphne Oz's recipe from The Chew, try it next year-you may never go back to turkey gravy again!

My favorite part is the stuffing, so here's the basic recipe that I've been making for several years.  The secret trick is to make a puree of celery and onion, and stir that in with the rest of the veggies.  I got the idea from a recipe I found somewhere years ago, but am unable to locate it to provide a link.  Also, you can cook the veggies and puree the day before, so on Thanksgiving day, you just have to mix it together and bake it.  The herbs used in this recipe were from a package of poultry mix, which usually includes sage, thyme, rosemary, and marjoram, that way you don't have to buy each one separately.  Here's a picture of our vegan dinner with the yummy stuffing:

Vegan Thanksgiving Stuffing
makes a really full 9x13 inch pan
12 cups of one inch dried bread cubes, use good artisan bread
2 T olive oil
1/3 cup water
4 c celery chopped, divided in half
2 c onion chopped
2 c chopped carrots
2 leeks, green parts removed, white parts cut into quarters, then sliced
1 8 oz package mushrooms, chopped in small pieces
1 stick earth balance (1/2 cup)
salt, pepper
3 T chopped fresh sage
2 T chopped fresh marjoram
2 T chopped fresh thyme
1 T chopped fresh rosemary
5 cups no sodium vegetable stock, divided
4 t Ener-g egg replacer

In a large covered pan, over medium heat, cook the 2 T olive oil, 2 cups of the celery, 2 cups onion, and 1/3 cup water for 10-15 minutes until really soft, but not browned.  Stir occasionally through the cooking time and keep the cover on when not stirring.  Remove from the pan and let it cool.

When cool, place into a food processor and puree until smooth, then set aside.

In the same pan you used for the puree, add the stick of earth balance, 2 cups celery, 2 cups carrots, and 2 leeks and season with salt and pepper.  Saute about 5-6 minutes over medium heat until veggies are slightly soft.

Add the mushrooms and herbs (sage, marjoram, thyme, rosemary) and continue to cook for 5 more minutes or until the mushrooms are brown.  Taste and season with more salt and pepper if needed.

In a quart sized glass jar, add 4 cups of veggie broth and 4 t egg replacer.  Cover and shake well.

In a large bowl, add the dry bread cubes, celery/onion puree, and vegetable/mushroom mix.  Add 4 cups of the broth/egg replacer and gently mix it all together. Place into a greased 9x13 inch pan.

Cover and cook in a  350 degree oven for 35 minutes.  Remove from the oven, uncover and check to see if you need to add more broth.  Cover and return to the oven for about 5-15 more minutes or until the stuffing is moist and heated through in the middle of the pan.

Here's for you brother.

Smoky Lentil Tempeh Sloppy Joes

I realized when taking a picture of the final product for this recipe, that it's hard to make a sloppy joe look pretty in a picture.  A sloppy joe is a sloppy joe when it comes to looks, but they aren't all equal in yum.  This recipe was inspired by Lentil Seitan Sloppy Joes from the Skinny Bitch Ultimate Everyday Cookbook by Kim Barnouin

Smoky Lentil Tempeh Sloppy Joes
Makes 6 big sloppy joes
8 oz package of tempeh
1 15 oz can lentils, rinsed and drained
2 t olive oil
1 small/medium onion, chopped
1 medium red pepper, chopped
1/2 c chopped carrot
3 cloves garlic, minced

1 1/4 c tomato sauce
2 T tomato paste
1 chili in adobo sauce, chopped and seeds removed
2 T cider vinegar
1 t vegan worcestershire sauce
1 t mustard
1 T molasses
1 1/2 T brown rice syrup
salt and pepper

6 whole wheat buns
pickles

Cut the tempeh into small pieces.  Place a steamer basket into a medium saucepan and add water until it almost reaches the steamer basket.  Add the tempeh and cover with a tight fitting lid.  Bring to a boil then reduce heat to low-steam for about 15 minutes.

While the tempeh is steaming, make the sauce.  In a medium bowl, mix the tomato sauce, chili in adobo, tomato paste, cider vinegar, worcestershire  sauce, mustard, molasses, and brown rice syrup until well combined.

In a large pan, heat the olive oil over medium heat.  Add the onion, peppers, and carrots and cook for 5-6 minutes, until veggies are softened. 

Add the garlic and steamed tempeh, and season with salt and pepper.  Cook for another 2 minutes, stirring.  Add the lentils and sauce and reduce heat to low.  Cover and heat through for about 10 minutes, stirring occasionally.  The tempeh and lentils will absorb the flavors from the sauce.  Serve with buns and pickles. 

Vegan Truffled Mushroom Grilled Cheese

I bought a little jar of white truffle oil to see what all the truffle buzz is about and it's pretty good stuff.  So far, I've only used it with mushroom dishes and this one is no exception.  I was debating between making a pizza and sandwich, and the sandwich won this time.  These can be made in a panini maker, in a toaster oven, or in a pan like traditional grilled cheese.  This would also make a delicious pizza, just use a pizza crust instead of bread.

Vegan Truffled Mushroom Grilled Cheese
Makes 6 sandwich rounds or 3 larger sandwiches

8 oz mushrooms sliced (I used button, but this would taste great with any variety)
3 cloves garlic, finely diced
1 small shallot, finely diced
1/2 T olive oil
2 t truffle oil
salt and pepper
6 T vegan mozzarella cheese (I used Daiya Mozzarella Style Shreds)
a big handful of spinach leaves
6 sandwich rounds (I used Rudi's Organic Whole Wheat Sandwich Flatz) or 6 large slices of bread

Make the mushrooms:

In a medium/large sized pan, over medium heat, cook the olive oil, mushrooms, and shallot for 5-6 minutes.  Add the garlic and cook 1-2 more minutes, until the mushrooms are cooked and the shallots are softened.  Remove from heat and season with salt, pepper, and truffle oil and give it a stir.

Assemble the sandwiches:
If using sandwich rounds, divide the mushroom mixture on 6 halves of the rounds or if using larger bread, on 3 pieces of the bread.  Top each of the 6 rounds with 1 T of vegan cheese, or top the 3 pieces of larger bread with 2 T each of vegan cheese.  Top each one with some spinach and put the other slice of bread on top to assemble the sandwiches.

In a pan sprayed with cooking spray, grill each side over medium/medium low heat for about 3 minutes, or until the bread is toasted and the cheese is melted and serve.

Spaghetti Squash with Cherry Tomato Sauce

I was lucky enough to find squash and cherry tomatoes at the farmers market at the same time.  Like! This recipe was inspired by my sister, who made this as a side dish for Christmas dinner one year.  It's really simple, but very tasty.
On Cooking and Ingredients

Spaghetti Squash with Cherry Tomato Sauce
Serves 4-6 as a side dish
a 2 lb spaghetti squash
1 t olive oil
1/2 c chopped onion
4 cloves chopped garlic
3 c halved cherry tomatoes (measure after cutting)
2 t dry basil
salt and pepper

Cut the squash in half and remove the seeds.  Bake cut side down in a lightly oiled baking dish at 350.

Check it after 30 minutes.  Squash is done with it's soft enough to run a fork through and scrape up "noodles" as in the picture below.  If it's still not done after 30 minutes, bake it for 10 more and check it again.  You don't want to bake it for too long, or else it will turn into mush. Put the squash "noodles" into a serving bowl or use the squash shell to serve.

Have the tomatoes ready to go when you start the sauce:

In a pan over medium heat, heat the 2 t of olive oil.  Add the garlic and stir for 1-2 minutes until soft and fragrant.  Add the cherry tomatoes and basil and heat through for 1-2 minutes.  Season with salt and pepper and serve over the squash.