My family isn’t super religious, but we always celebrate the Christian biggies, like Christmas and Easter. I find it a bit awkward this holiday, sitting at home alone working on graduate statistics. I decided to get a little more festive and ran around town today to see what was open. After grabbing a few necessities, I headed home to make this awesome brunch of fruit, toast with jam, skillet fried potatoes and a cheesy tofu scramble. I didn’t use any fancy recipes, just threw everything together and tasted as I went. Below is my best attempt at putting recipes together for the scramble and taters. Happy Easter to those celebrating and Happy Sunday to those who aren’t 🙂
Easy, Cheesy Scramble
- 1 block extra firm tofu, pressed
- 1/2 tube of *Teese mildly spicy cheese
- seasonings to taste (I added some Tabasco and garlic and onion powder)
- Break the tofu into small crumbles and cook on med-high heat
- As water evaporates, add seasonings and Teese (*This was my first time trying Teese out. It’s alright. I think it’s pretty gross on its own, but heated up in a wrap, as a dip, or in scrambles works nicely)
- Cook until hot and liquid has evaporated
Skillet Fried Potatoes
- 3 baby red potatoes, thinly sliced
- 1/2 green pepper, diced
- 1/4 yellow onion, diced
- Start by frying the onion and pepper in a generous amount of oil
- Once soft, after about 5 minutes or so, add potatoes. Cook and as they start to brown, cover. Stir every so often, add water if necessary to prevent sticking
Despite the lengthy title, there is nothing of the sort when it comes to making it. Everything was ready in about 20 minutes and it tastes exquisite! The flavors of the roasted broccoli, cauliflower and garlic make each bite satisfying and enjoyable. The vegan sausage gives a nice texture and provides a boost in the flavor profile. I am biased and absolutely love Field Roast’s Apple Sage sausages. Field Roast also has an Italian sausage which also sounds great, but it has fennel seeds and I am not a fan of the fennel.
I hope you try this dish soon and enjoy it as much as I did!
Garlic Butter Pasta with Roasted Veggies and Vegan Sausages (serves 2)
- 1 head broccoli, cut into bite sized florets
- 1/2 head cauliflower, cut into bite sized florets
- 3 cloves garlic, rough chop
- 2 Tbls olive oil
- 1 sausage link
- Vegan butter
- Toss the broccoli, cauliflower and garlic in oil. Roast in the oven at 450 F for 20 minutes, stirring every so often
- While the veggies are roasting, bring water to a boil for your pasta. Once boiling, add desired amount of pasta
- Next, slice the sausage into about 12 pieces. Sear them in a little oil until light brown then remove from heat
- Once the pasta has cooked, drain and add desired amount of butter. Toss in veggies and sausages. Serve immediately
All I have for you tonight is this Instagram picture. I have a major Statistics test to be studying for and took a brief break to whip up a batch of cookies. I quickly searched for a ‘vegan chocolate chocolate chip cookie’ and here is what I came up with. I made a few modifications. I will definitely make these again!!
Nutty Double Chocolate Chip Cookies
- 3/4 c canola oil
- 1 c granulated sugar
- 1 c brown sugar
- 2 tsps vanilla
- 1 Tbls + 1 tsp ground flax
- 1/2 c non-dairy milk
- 2 c flour
- 3/4 c cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 c semisweet vegan chocolate chips
- 1/2 c chopped peanuts
- Preheat oven to 350°F
- Whisk flax and milk together, let sit
- In a large bowl, sift together cocoa, flour, baking soda and salt
- Cream the sugars and oil in a separate large bowl. Add in the flax/milk mixture and the vanilla
- Add the dry ingredients slowly into the wet
- Mix in the chocolate chips and nuts
- Scoop tablespoon sized portions onto a pan. Bake for 10 minutes. Remove and let the cookies fully cool (if you can!)
On a scale of 1-10 for overall amazing dishes, my baked cauliflower parmesan ranks a 20. I was so impressed with this dish. I look forward to making this again and sharing with others. I recommend you put this recipe in your queue ASAP. It’s too good to pass up!!
Baked Cauliflower Parmesan (serves 2)
- 1 head of cauliflower, sliced into 2 thick pieces (I tried slicing 4, but the ends crumbled)
- 2 cloves garlic
- 1/2 jar pasta sauce
- 1/2 bag Daiya mozzarella cheese
- 6 meatless balls (optional)
- Preheat the oven to 350 F
- Pour some oil in a skilled, saute garlic. When fragrant, add the cauliflower steaks. Cook for 5 minutes, flip and cook 5 more; if it’s not brown enough, cook for an additional 2 minutes on each side. Season with desired spices, I used Gold and Garlic.
3. Add a few spoonfuls of sauce to layer an 8 x 8 pan. Put the steaks and meatlessballs in the pan and layer with more sauce
4. Cover with foil and bake for 15 minutes. Next, remove the foil and add cheese. Bake for an additional 10-15 minutes or until the cheese has melted
5. Serve immediately, preferably with a nice side of bread!
Isa Chandra Moskowitz sure knows how to make a cookie. I still have yet to try all of the cookies in her book, Vegan Cookies Invade Your Cookie Jar . I’d say I’m about half-way through the book. Today I made her Fruit Oat Bars. Ingredients I added to the base included: raisins, craisins, unsweetened coconut, sesame seeds, and pepitas. Mine turned out slightly different from hers in that I used all-purpose flour rather than spelt and I was low on liquid sweetener…so my bars were more fluffy and crumbly than the picture of hers. None the less, they are filling and very tasty!
I would love to share the recipe with you, but instead I’ll tempt you into buying the book with theses delicious images!
Mixed and ready for the oven
Baked to golden perfection
Ready for the trail!!
I found this recipe on Oprah’s website (with a few modifications). I’ve never made risotto before, but have had a box of arborio rice staring me down for several months. Once I had a sweet potato on hand, it was a match made in heaven. The risotto turned out pretty good, however I am not a fan of the rosemary in it. Also, I made a rookie mistake of putting the risotto in the fridge and eating it later. It was still okay, but risotto tastes much better piping hot from the stove. Give this a try and see what ya think!
- 1 large sweet potato
- 2 Tbls water
- 1/2 c diced red onion
- 2 cloves garlic, minced
- 1 c arborio rice
- 3 c veggie broth
- 1/2 tsp Bragg’s liquid aminos
- 1/2 tsp crushed dried rosemary
- 1/4 tsp grated nutmeg
- 1/4 tsp onion powder
- Dash of liquid smoke
- 1/2 tsp hot sauce
- Preheat the oven to 400°F. Bake your sweet potato for 30 minutes or until tender
- Cook onion and garlic in water until tender. Stir in the rice. Mash the sweet potato into a paste and add it to the pot. Mix until well blended
- Stir in 1/2 cup of the broth. Continue to stir your rice and broth until it begins to bubble. Then stir in another 1/2 cup of the broth. Repeat this process until you have added all the broth. Continue to stir until your rice is tender. It should take 20 to 30 minutes
- Mix in the Bragg’s, rosemary, nutmeg, and onion powder. Then add liquid smoke, and hot sauce. Serve hot!!
My professor shared a wonderful recipe with me yesterday, baked steel cut oats. It was simple to make and the flavors of the dish are amazing. I like to keep mine more neutral so I can jazz it up during the week, but feel free to add in a handful of nuts, raisins, and/or cranberries to the dish. You can also eat the oats right away or you can let them sit and cut them into bars. The bars are a bit flimsy, but they taste great. This is a perfect recipe to make on a Sunday night and enjoy over the week for breakfast and snacks. Definitely try this out!
Baked Steel Cut Oats
- 2 1/2 c steel cut oats ( I like Bob’s)
- 1 c unsweetened shredded coconut
- 1 tsp maple extract (or whatever you have on hand)
- 1 tsp cinnamon
- 3 1/2 c unsweetened almond milk
- 1 c unsweetened almond milk
- Preheat oven to 350 F
- Mix all ingredients together except for the 1 c milk, reserve that for later
- Pour into a baking dish, bake for 20 minutes
- Add in extra milk and bake for additional 10-20 minutes, or until liquid is absorbed
- Let sit or enjoy right away!
I love easy meals. The one I made tonight was ready in about 15 minutes.
I sautéed a clove of garlic in a little oil. When it was fragrant, I added 1/2 c shredded carrot and cabbage. I cooked that combo for a few minutes to soften it up. Then I added three big handfuls of spinach. Once everything cooked down I seasoned the dish with amino acids and nutritional yeast.
I’ll be on vacation all week next week, so I won’t be posting much. Have a great week!!
Some days we just need a go-to meal and this is one of those meals. If I ever open a restaurant, my fajita salad will definitely go on the menu. It’s full of flavor and incredibly satisfying. It was so good, I really didn’t even need a dressing!
- 1/2 red pepper, sliced
- 1/2 green pepper, sliced
- 1/2 yellow onion, sliced
- chili seasoning (about 1-2 tsps)
- oil (I used a chipotle infused oil)
- black beans, about 1/3 c
- avocado, about 1/3 sliced
- brown rice, about 1/3 c cooked
- balsamic vinegar (I used garlic infused)
- Parma raw vegan cheese (chipotle cayenne)
First, saute the peppers and onion in a little oil. As they become tender, sprinkle the chili powder in. Once soft, remove from heat.
Now, you’re ready for plating! Put down some lettuce, then add the rice, corn, fajita veggies, black beans and avocado. Top with some garlic infused balsamic vinegar and cayenne chipotle parma. Enjoy!!
Well, I went raw today. I don’t know how people do it. I can do a few raw kale salads here and there, but this raw soup from Raw on $10 a Day (or Less!) really didn’t do it for me. However, I want to share it with you because my roommate seemed to enjoy it. Maybe my taste buds are being weird. I will say that I was quite impressed with my ninja. I didn’t think it would blend all of the raw ingredients so well! Definitely a great investment.
- 1 avocado, chopped
- 4 carrots, peeled and chopped
- 2 ribs celery, chopped
- 1/2 medium onion, chopped
- 1 clove garlic, pressed
- 1/2 tsp salt
- 4 Tbls olive oil
- 1 1/2 c water for blending
Chop the veggies, then add in the salt, oil and water.
Puree for a few to several minutes until very smooth.
Top with desired ingredients (I had to add some grain, nutritional yeast and corn, I was having a really hard time with this dish!)