Vegan Tofu Scramble

Today I am writing about another vegan breakfast option, Tofu Scramble.  It is quick and easy to make and really can be served at any meal.  I know that this one may be a hard sell for some people but honestly when it is seasoned and prepared nicely, tofu is quite enjoyable.

Vegan Tofu Scramble

I have been trying to come up with some meals that are easy to make while camping in the RV and that all three of us will eat.  We have had 2 electric griddles since we got married 10 years ago.  I finally found a used for griddle number 2.  The RV even has an exterior plug so I can cook outside.  This summer I will be making pancakes, home fries and lots of tofu scramble.

The amazing mystery ingredient that I use is Nutritional Yeast AKA Nooch.  Nutritional Yeast is an inactive yeast that adds a pleasant nutty and cheese flavor to recipes.  I use it all the time in scrambles, on popcorn and to make a “cheese” sauce.

Vegan Tofu Scramble

What You Need:

1 block of firm pressed tofu

1 onion

2 cloves of garlic

2 or more Tablespoons of Nutritional Yeast

1 tablespoon of Turmeric (adds great color)

1-2 tablespoons of lime juice

salt and pepper to taste

What To Do:

First saute the onions and garlic in a pan or on a griddle.  I dry saute but you can add oil if you prefer.

Once the onions are soft, crumble the tofu on top of the onion and garlic.

Let that sit for a couple of minutes, until the tofu starts to brown.

This is when I add the turmeric and start mixing the tofu around.  If it seems dry add a splash of lime juice.

When the is still soft but starting to brown and the turmeric is well incorporated, add the nutritional yeast and another splash of lime juice.

Mix with a spatula until all ingredients are full combined.

Add salt and pepper to taste.

 

We then put ours in wraps and ate with a side of mixed fruit.  So delicious.

vegan tofu scramble with fruit

Have you tried tofu?  How have you eaten it and did you like it?

 

Vegan Sticky Almond Blondies by Dreena Burton + a Giveaway

Recently Dreena Burton sent me a digital copy of her  Plant Powered 15 to review.  She also offered to share one of her recipes with you.  Dreena is the author of 4 vegan cookbooks.  I reviewed Let Them Eat Vegan last year.  In addition to writing incredible vegan recipes, Dreena is active on Facebook and Twitter.  I really enjoy following her on both social media platforms.  Her Plant Powered 15 can be purchased on her website or you can win your own here.

Vegan Almond Sticky Blondie recipe by Dreena Burton

Before I post the recipe, I want to say that these Blondies are out of this world. They received high ratings from my husband, our 8 year old and myself.  We all had to eat a second one to make sure they were really that good.  The following recipe is from Plant Powered 15 with Photo credits to Nicole Axworthy

 

Sticky Almond Blondies

These are positively delicious. They have the dense, sticky, decadent texture and quality of a traditional blondie, yet are made with wholesome ingredients – and no flour or oil!

1 tbsp ground white chia

1/4 cup pure maple syrup

1/2 tbsp freshly squeezed lemon juice

1 1/2 tsp pure vanilla

1/2 tsp blackstrap molasses

1/2 cup pitted dates, lightly packed

1/2 tsp baking soda

1/4 + 1/8 tsp sea salt

few pinches freshly grated nutmeg

2 1/2 cups almond meal

1/2 cup coconut sugar

2-3 tbsp nondairy chocolate chips (optional)

Preheat oven to 325°F. In mixer fitted with the paddle attachment, add ground chia, maple syrup, lemon juice, vanilla, molasses, and dates. Process on low speed to first incorporate, and then increase speed slightly to fully pulverize and smooth dates. Once smooth, turn off mixer and add baking soda, salt, and nutmeg – mix just briefly and then add almond meal, and coconut sugar. Process on low speed until mixer just comes together (do not over-mix). Transfer mixture to an 8” x 8” brownie pan, and press in with a spatula. If using chocolate chips, lightly press into top of batter. Bake for 20 minutes. Remove, let cool completely, and cut into squares. Squares can be refrigerated for a week or more (as if they’ll last)! Makes 16 blondies.

Chocolate Note: I usually make these without chocolate chips, and sometimes I’ll simply sprinkle a few chips over top of half the batch – either way, these are crazy-good!

 Vegan Almond Blondie

 Dreena has agreed to give one lucky reader a copy of her Plant Powered 15.

I received a copy of Plant Powered 15 to help facilitate this review.  All opinions are my own.

Vegan Peanut Butter Smoothie

Peanut butter is a staple in this house.  Many days it is incorporated into breakfast, lunch and a possible snack.  The other day my husband was wanting something different for breakfast so we decided to whip up a Peanut Butter Smoothie.  Luckily we already had a couple frozen bananas in the freezer.  Whenever our bananas get very ripe we put them in the freezer for smoothies or banana “ice cream”.  The following recipe makes 2 servings.vegan peanut butter smoothie

What You Need

2 Frozen Bananas, sliced

1 cup Quick Oats

1 1/2 cup non-dairy milk

3 to 4 Tablespoons of Peanut Butter

1 cup of ice

Dark Chocolate for garnish

Place the oats and milk in a blender.  Let the oats soak for 2 minutes.  Add the remaining ingredients and blend until smooth.  Pour in to your favorite glass.  Add some dark chocolate chips or grate chocolate on top for garnish.

This smoothie is

delicious and filling.

What is your favorite smoothie combination?

 

Vegan Maple Cream Cheese and Waffles

On the weekends I like to cook breakfast.  It is a nice way to spend time with the family after a busy week.  Sometimes I make a tofu scramble with home fries but our favorite is usually pancakes or waffles.  Last week I made up some waffles with a little shredded carrot and some carrot cake spices.  I decided that plain maple syrup was not going to be enough.  These waffles needed a delicious Maple Cream Cheese topping.  It was so easy to make and truly AMAZING to eat!vegan maple cream cheese on waffles

maple cream cheese ingredients

All you need to make this Maple Cream Cheese is

1 container of cream cheese,  I used an 8 oz tub of Tofutti brand cream cheese.

1 Cup of maple syrup

and a blender

Toss the cream cheese and syrup in the blender, mix on high until they are full incorporated.

You can add a dash of cinnamon or nutmeg if you choose.

You can also add less maple syrup if you want a thicker sauce.

Now taste and be amazed at how simple but decadent this combination is.

We used ours on waffles but it would also work as a dip for graham crackers, or drizzled on a cupcake, or scone.  But, you might just find you favorite way to eat it is by the spoonful.

 

 

 

Vegan Chow Mein Easter Nests

Here comes Peter Cottontail and an Easter induced sugar high.  Even as an adult I get excited to get an Easter basket and enjoy all the treats.  Chow Mein Easter Nests have always been one of my favorites.  I buy chow mein noodles once a year specifically to make these delicious Easter nests.  There are many different recipes out there, I went for a quick and easy 3 ingredient recipe.
Chow Mein Easter Nests

All you need to make these Vegan Chow Mein Easter Nests is:

4 cups of Chow Mein noodles

2 cups of 365 Vegan chocolate chips

1 cup of Earth Balance peanut butter

Place the chocolate chips and peanut butter in a microwave safe bowl.  Place bowl in microwave on high for 1 minute.  Stir and repeat until they are melted and mixed.   Combine the Chow Mein noodles with the chocolate/peanut butter mixture.  Gently mix until the noodles are fully coated.

Cover a cookie sheet with parchment paper or silpat.  Form noodle nests on the cookie sheet. Refrigerate until firm.

3 ingredient Chow Mein Easter nests

Once they are firm you can eat them the way they are or add jelly beans, peanuts or any of your favorite Easter goodies.  I put in little raw carrot cake “eggs”.

What is your favorite Easter treat?

 

My Plant Based Weekly Meals with Recipe

Quick and Easy Home Fries plus plant based weekly meals

 

One of the first questions asked when people learn that I am plant based is, “What do you eat?”  It is almost a hard question to answer because there are so many things I eat.  I decided to keep track of what I ate for a week.  Here are the results, all plant based, not all healthy.  :)

Sunday

Breakfast at Whole Foods Market

  • Vegan Scone
  • fruit cup
  • coffee

Lunch: Ruby Tuesday salad bar

Dinner: Popcorn and wine :)

Monday

Breakfast: Nugo bar, coffee

Lunch: Brown rice, Dal and sauteed greens

Dinner: Coconut Bacon BLT

Tuesday

Breakfast: Nugo bar, coffee

Lunch: Coconut Bacon BLT

Dinner: Moe’s Close Talker salad with Tofu

Wednesday

Breakfast: Nugo bar, coffee

Lunch: Coconut Bacon BLT

Dinner: Cereal with Almond Milk

Thursday

Breakfast: Nugo bar, coffee

Lunch: Subway 6 inch Veggie Delite no cheese

Dinner: Home Fries, sauteed kale and steamed broccoli

Friday

Breakfast: Nugo bar, coffee, mango

Lunch: Peanut butter sandwich

Dinner: Indian Takeout Appetizers and Naan

Saturday

Breakfast: Toast with Peanut Butter

Lunch: Moe’s Burrito Bowl with tofu

Dinner: Roasted Veggie and Hummus wrap with sweet potato fries

Snacks: Popcorn, carrots, baked chips, mango, tortilla chips dipped in Toffuti sour cream

My son is a very adventurous eater.  There are very few things that he does not like.  One food he balks at is baked potatoes, it is something about the texture.  Recently he tried home fries and really liked them.    Last week when we went shopping he picked out a couple of potatoes for me to cook up.  Here is what I made.

Homes Fries

3 Russet Potatoes washed

1 onion sliced

2 cloves of garlic

Earth Balance buttery spread

Ground pepper

smoked paprika

salt

Wash the potatoes and cut up into bite size pieces.  Place is a microwave safe bowl.  Add desired amount of pepper, paprika and salt.  Top with about 2 tablespoons of Earth Balance.  Cover and microwave for 3 to 5 minutes.  The potatoes should begin to get tender but not too soft.

Meanwhile saute the sliced onion and garlic in a pan with a tablespoon of Earth Balance.  When the onions begin to brown, remove the mixture from the pan.  Add another tablespoon of buttery spread and place the potatoes in the pan.  Pack them down with a spatula and let cook for about 5 minutes on medium heat.  Then flip them over and cook again for about 5 minutes.  Add the onion/garlic mix and cook for an additional 3 minutes.    Taste and add more salt if needed.

We had ours with sauteed kale and steamed broccoli.  It was a quick, healthy and delicious meal.

home fries and greens

What is your favorite potato recipe?

Vegetarian Puppy Chow Recipe for Saint Patrick’s Day

Puppy Chow recipe It’s early March and the East Coast is getting slammed with another snowstorm.  So, What do I do?   I head to the kitchen to make this Vegetarian Puppy Chow recipe for Saint Patrick’s DayA few months ago I had never heard about Puppy Chow.  It was one night, when I was browsing Pinterest, that I came across it.  I made a batch and it was an instant favorite with the family.

I wanted to try naturally coloring the confectioners sugar, I was inspired by this post to color foods naturally from on TurningClockBack.com.  Using my high speed blender I naturally colored the sugar with kale.   I placed 1 and 1/2 cup confectioners sugar in the blender with one leaf of kale (stem removed) and set to high speed.  I was impressed with the outcome.  The sugar turned out green and tastes great.

 

naturally colored confectioners powder

 

Vegetarian Puppy Chow Recipe Ingredients:

puppychow

9 Cups Waffle Cereal (ex. Chex)

1 cup chocolate chips (I used 365 Brand Vegan chips)

1/2 cup peanut butter

1/4 Earth Balance buttery spread

1 1/2 cup naturally colored confectioners sugar

1 teaspoon vanilla extract

What to do:

Put the cereal in a large bowl and set aside.

Place chocolate chips, peanut butter, and Earth Balance in a microwave safe bowl. Microwave on high for 1 minute, stir and return to the Microwave for 30 second.  Continue until the mixture is smooth and pourable.

Puppy Chow ingredients

Add the vanilla to the chocolate/PB/Earth Balance mixture and pour over the cereal.Puppy Chow Chocolate

Use a spoon or spatula to coat the cereal with the mixture.  This is messy but well worth it.  Pour the coated cereal into large freezer bag, along with the colored powdered sugar.  You may have to do this in two batches.

Close tightly and shake contents until well-coated.  Then pour onto a cookie sheet, wax paper or parchment paper.  Separate any large bunches.

Now it is time to sample the puppy chow!  I love the combination of chocolate, peanut butter and the crunchy cereal.

Puppy Chows stores well in an air tight container.

What is your favorite cereal mix recipe?

 

 

Dairy Free Veggie Pizza

dairy free veggie pizzaPizza is one of America’s favorite foods.  When I stopped eating dairy, I was often asked if I missed pizza.  The answer was always no, because we never stopped eating it.  We still order pizza at restaurants, at our local grocery store and we love to make it at home.  At first we made it with lots of cheese substitute and then we realized it was better with just the veggies and sauce.  One of my favorite things about homemade pizza is, that once it is prepped and in the oven I have time to clean up the kitchen and get a few other things done.

pizza dough veggie pizza vegan plant basedIf you have little helping hands around, they love to stretch out the dough after it is proofed.  Sometimes my son will get his own piece o dough and make his own pizza.

What you Need for this Dairy Free Veggie Pizza:

Pizza Dough (White, Wheat, Whole Grain)

flour for dusting the surface

Tomato sauce (Pizza sauce, pasta sauce, or crushed tomatoes)

Vegetables for toppings I used:

caramelized onions

carmelized onions

roasted peppers

cherry tomatoes

roasted peppers cherry tomatoes

spinach

Other great toppings:

Olives

Artichoke hearts

garlic

broccoli

I added a little soy-based cheese this time.

What To Do:

Prepare the dough as directed on the package.  (We bought the pre-made dough from the grocery store.  Most pizza shops will also sell their dough and there are so many great pizza shells on the market now.)

homemade pizza dough in the oven

After we spread out the dough I put it in the oven to bake at 350 for about 15 minutes.  This helps crisp it up a bit before adding the toppings.

Remove the crust from the oven, top with sauce, veggies and cheese of your choice.  Place the pizza back in the oven and cook at 350 for about 10 minutes, just long enough to make sure all the ingredients are heated through.

Remove pizza from oven, slice and enjoy!

veggie pizza dairy free

This week we had ours with a side of broccoli.  A side salad would be great too.  I was expecting there to be leftovers for lunches but only 2 small pieces were not eaten.  It was really good!

What are your favorite pizza toppings?

 

 

 

Sell out your Bake Sale with these bake sale recipe ideas!

Do the words “Bake Sale Goods Needed” strike fear in your heart like they do mine?  I always panic. What if I mess up? What if I don’t make the prettiest treats? What if no one buys my stuff?  Well, I asked some of my blogging friends what THEIR no-fail Bake Sale recipe ideas are…and came up with some pretty awesome ideas.  You’ll find all kinds of ideas from the everyday sugar cookies to even dog treats (but hey, why can’t our poochies enjoy a nice bake sale item?)

no fail bake sale recipesCookies:

The Best Chocolate Chip Cookies Ever. Maybe. Probably. This Mama Loves

3 Ingredient Peanut Butter Cookies– Coupons are GREAT

Thumbprint Cookies Just Like June

Chocolate Chip Pecan Cookies The Rebel Chick

Chocolate Chip Cookies Our Family World
*Gluten Free Razzle-Dazzle PB&J Cookies Kids are Grown
*Gluten Free Nutella Chocolate Cookies Kids Fun Reviewed

Easy Sugar Cookies Growing Up Gabel

Salted Butterscotch Cookies Momma Rambles

Bars:

Peanut Butter Fudge Bars Outnumbered 3 to 1

Pecan Brownie Bars This Mama Loves

Cake Mix Cookie Bars Dear Crissy

Butter Tart Squares Canadian Moms Cook

Salted Brown Butter Rice Krispy Treats This Mama Loves

Chocolate Mint Brownies 7 on a Shoestring
**Vegan Chocolate Fudge Slap Dash Mom

Oatmeal Carmelitos This Mama Loves

Bread & Rolls

Nutella-Bacon Crescent Rolls Around My Family Table

Soft Pretzel Bread Single Mom on a Budget

Fruits & Pies

New York Style Cherry Cheesecake  When is Dinner

Pecan Butter Tarts Simply Stacie

Mini Hand-Held Fruit Pies Sweep Tight

Cakes and Cupcakes

Copycat Hostess Cupcakes Tammilee Tips

Pink Lemonade Cupcakes  MamaBee

Cookies & Cream Cupcakes My Organized Chaos

Strawberry Tres-Leches Cakes in Canning Jars Hot Mama in the City

Easy S’mores Cupcakes– Thrifty Jinxy

White Chocolate Chip Mocha Cupcakes Mom with a Dot Com

Pink Cool Whip Frosted Chocolate Cupcakes The Suburban Mom

Muffins, Donuts & Breakfast Goodies

Easy Crumb-Topped Banana Muffins A Mom’s Take

The Best Cinnamon Buns Ever Bewitchin Kitchen

Pumpkin Chocolate Chip Muffins  Day by Day in Our World

Chocolate Chip Muffins Nicki’s Random Musings

Baked Donuts Formula Mom

Blueberry Coffee Cake This Mama Loves

Popcorn

End of the Rainbow Crunch This Mama Loves

Kettle Corn Jade Louise Designs

Dogs & Cats

Homemade Dog Treats Two Little Cavaliers

What are YOUR favorite Bake Sale recipe ideas? Share, please! 

Lentil Taco Recipe, Plant Based and Delicious

When I was pregnant with my son, I ate a lot of Mexican food.  It was not uncommon for us to go to the same Mexican restaurant twice a week.  After my son was born, the waitress snatched up our “gringo” baby and showed him off to the kitchen staff.  Our love for Mexican food is still strong but, now I cook at home more often.  The numero uno request is for lentil tacos.

lentil-taco-recipe-vegan-vegetarian-glutenfree

Lentil tacos are easy to make, tasty and affordable.  I buy lentils from the bulk section and always have some on hand.  Cooked lentils have 230 calories per cup. 0.5 grams of fat and  17 grams of protein.  I prepare the lentils ahead of time and they are ready to make a quick meal on karate or soccer nights.  These tacos can be made “vegan” or vegetarian.

lentil taco vegan plant based recipe

What You Need:

2 1/2 cups cooked brown lentils

Water, oil or veggie broth to add to lentils

1 packet taco seasoning (or you can make your own)

Taco shells, corn tortilla or flour tortillas

salsa

taco sauce

chopped tomato

chopped lettuce

avocado

Sour Cream (I used a vegan brand)

Cheese (I used a vegan brand of this also)

What To Do:

Heat a bit of oil, water or veggie broth in a skillet.  Add the cooked lentils to the pan.  Mix taco seasoning with 1/2 cup water until dissolved.  Add the seasoning mixture and heat on medium until the mixture boils.  Add more water or broth if needed. As the mixture cooks, mash the lentils with a fork or potato masher.  I like mine mashed but with some whole lentils left.

While the lentils are cooking, prepare your taco toppings.

plant based lenti taco recipe

Here are some suggestions.

salsa

taco sauce

chopped tomato, chopped lettuce, chopped onions

jalapenos

black olives

avocado

Sour Cream (vegan or regular)

Cheese  (vegan or regular)

black beans

refried beans

rice

Once the lentil mixture has thickened to a desired consistency, you can start filling your taco shells or tortillas.  It is that simple to make these delicious tacos that everyone will enjoy.

 

What are your favorite taco toppings?    When you try this recipe, come back and leave a comment.

Lentil Taco Recipe, Plant Based and Delicious
 
Prep time
Cook time
Total time
 
Lentil version of tacos
Author:
Recipe type: Main
Cuisine: Vegetarian
Serves: 4
Ingredients
  • 2½ cups cooked brown lentils
  • Water, oil or veggie broth to add to lentils
  • 1 packet taco seasoning (or you can make your own)
  • Taco shells, corn tortilla or flour tortillas
  • salsa
  • taco sauce
  • chopped tomato
  • chopped lettuce
  • avocado
  • Sour Cream (I used a vegan brand)
  • Cheese (I used a vegan brand of this also)
Instructions
  1. Heat a bit of oil, water or veggie broth in a skillet.
  2. Add the cooked lentils to the pan.
  3. Mix taco seasoning with ½ cup water until dissolved.
  4. Add the seasoning mixture and heat on medium until the mixture boils.
  5. Add more water or broth if needed.
  6. As the mixture cooks, mash the lentils with a fork or potato masher.
  7. I like mine mashed but with some whole lentils left.
  8. While the lentils are cooking, prepare your taco toppings.

 

Are you looking for more plant based inspirations?       Here is my Pinterest Food Board link, http://pinterest.com/gpollick/food/

You can also find me chatting away on Twitter.  https://twitter.com/MonkeyThreads