Monday, April 18, 2011

I have been wanting to try Morgan's (Little House of Veggies) breakfast burritos for a long time and I finally did. The recipe doesn't call for smoked tofu but my friend Tara (Vegan Piggy) recommended it. I am officially in love with Central Soy's Smoked Tofu. That stuff is incredible!!! The texture is utterly fabulous - chewy and firm, the flavor is delish, and there is no weird tofu taste! I modified the recipe a bit because I didn't have some of the ingredients or because my fam wouldn't have like them. These were delicious!!! Oh and might I say that I used the leftover smoked tofu that I didn't use in the burritos for some yummy wraps?! I made one with some homemade dill dressing (some homemade tofu mayo sprinkled with garlic powder, sea salt, cracked black pepper, and dill) spread on a tortilla, topped with crumbled smoked tofu (warmed), topped with fresh spinach, tomatoes, cucumber, and a drizzle of chipotle hot sauce. Wow!!
I love Vegan on the Cheap and actually just bought it! Yay! This skillet dinner was really yummy. There was nothing fancy about it but it was just good vegan comfort food. Easy and yummy. We drizzled it with ketchup and A1.

Skillet Hash (adapted from Vegan on the Cheap)
2T olive oil
1 medium onion chopped
2 medium carrots, chopped (I served carrots to the side so didn't add this)
2 large potatoes, peeled and chopped
2 cups chopped seitan (like seitan o greatness or another baked seitan)
½ t each dried marjoram, fennel seed, and salt
¼ t pepper

In a large skillet, heat oil. Add onion, carrots and potatoes and cook until tender. Add seitan and cook until browned. Add spices. Serve.

This recipe comes from VeganDad. It was kind of a funky combo of flavors and veggies but it was good. I am not sure I would make it again but it was a meal that I just felt good about eating! It was loaded with veggies and had a subtle flavor. I served it with homemade apple-peach chutney from last year's visit to the orchard in Marshall (where my parents live - yay for family who lives in the country! :-) ). You can find the recipe at VeganDad (Easy Green Curry). BTW, I used 2 T green curry paste - he doesn't specify amount on that ingredient??
I made Urban Vegan's Monkey Bread Deconstructed. It was pretty yummy but not fantastic. I wouldn't make it again so I am not posting the recipe :-)
I have come up with the perfect Vegan Buttermilk Pancake Recipe! Yummy!!

Vegan "Buttermilk" Pancakes
2 cups flour
2 1/2 cups soy milk
2 heaping T soy flour
3 t baking powder
1 t vinegar
2 T sugar
3 T oil

Mix dry ingredients. Mix milk and vinegar and let sit 2 min. Add remaining wet ingredients. Whisk dry with wet. Ladle on to hot griddle and cook on each side until golden.


  1. Wow, everything looks so good! I've never had smoked tofu, but it sounds like it would be perfect in a breakfast burrito.

  2. Michelle- you should give it a try! Delicious!!


Crispy Herbed Potato Stack

Crispy Herbed Potato Stack
I was going to try a recipe for herbed scalloped potatoes and at last minute decided to do something fast and easy. I made up the recipe and it was yummola! I layered sliced russet potatoes in a baking dish, drizzled with olive oil, and then sprinkled with coarse sea salt, fresh ground pepper, basil, rosemary, paprika, and garlic powder. Then I baked them at 425 fr about 45 minutes. They were crisp and very flavorful!

My thrown-together salad today - after discovering I had no leftovers for lunch!

Tamale Fixings

Tamale Fixings
Plain pintos (for Keith), pintos, corn and onions; corn, jalepenos and Daiya; mushrooms, sun dried tomatoes, and chard

Making these was a bit time-consuming but kinda fun! They didn't turn out as good as I had hoped - the outer tamale part (not the filling) just wasn't as flavorful as tamales I have had in restaurants. I have another recipe I will try for the dough next time. Tamales are one of my favorite foods so I won't give up on this one!

"Buttermilk" Blueberry Pancakes

"Buttermilk" Blueberry Pancakes
I modified one of my favorite pancake recipes to make it vegan and then I added blueberries. Turned out quite yummy. Soymilk sours and thickens well - very similar to buttermilk. I have been really impressed with it's ability to substitute for real buttermilk.

"Buttermilk" Blueberry Pancakes

Egg replacement for 1 egg
1 1/4 cups soured soy milk (put 2 T vinegar into a 2 cup glass measuring cup. Add enough soy milk to equal 1 1/4 cups)
2 T canola oil
1 cup flour (I wouldn't recommend whole wheat or whole wheat pastry - it really takes away from the fluffiness of these pancakes)
1 T sugar
2 t baking powder
1/2 t baking soda
1/2 t salt
Blueberries, optional

Mix dry ingredients. Add wet ingredients and stir just until combined. Heat griddle pour about 1/4 cup batter for each pancake. Sprinkle blueberries on pancakes after ladling onto griddle. Cook just until golden on both sides.

Veggie and Seitan Lo Mein

Veggie and Seitan Lo Mein
Overall, this was fabulous! However, I don't think the seitan added much so I would just leave it out next time. The lo mein also needed about double the sauce so I would simply do that next time for added flavor. This was especially spicy and yummy with some Sriracha drizzled on top. I made our favorite veg egg rolls to go with this and it was truly a Chinese treat!!

Veggie Seitan Lo Mein

I really did my own thing for this recipe so I am just going to outline the instructions and include the sauce recipe. I heated oil in a large skillet and added 3 minced cloves of garlic and about 1 cup of half-moon cut onions (I was out of green onions but next time I would use green onions as I like them a lot in Chinese food) and about 1 cup matchstick-cut carrots. After about 5-6 minutes, I added about 1/4 lb of whole green beans. I cooked these veggies until tender. Meanwhile, I cooked a 16oz package of chow mein noodles. Once the veggie mixture was cooked, I poured the sauce on the veggies, heated through and tossed with the noodles. Next time I would double the amount of sauce and have adjusted amounts below to reflect double recipe.

Sauce (Source:Adaptable Feast)
3 T soy sauce
3 T rice wine (I used 3 T rice vinegar and 1 t sugar as I didn't have any rice wine)
3 t sugar
4 T black bean garlic sauce
Mix all ingredients and toss with above mixture.

Chinese Broccoli Wontons in Ginger Soy Broth

Chinese Broccoli Wontons in Ginger Soy Broth
Pretty yummy. I found that steaming the wontons worked much better than the recipe suggestion to boil them. The broth was very mild and a bit too mellow for us. Still pretty yummy though. I added extra veggies to the wontons and scallion to the broth. The seasoning in the wonton filling was quite tasty!

Chinese Broccoli Wontons in Ginger Soy Broth (Source: Vegan Yum Yum)

(As usual, I modified several things so it's not exactly the recipe in Vegan Yum Yum!)

1 cup chopped broccoli
3/4 cup shredded carrot
1/2 cup chopped scallions
1 T oil
1 t fresh ginger, minced
1 clove fresh minced garlic
1/2 t hot chili sauce (such as Sriracha)
1 t hot Chinese mustard
2 T plus 1 t soy sauce
4 cups water ( I think this might have been more flavorful had I used vegetable broth or faux chicken broth???)
6 slices fresh ginger
1 T mirin (I used a splash of cooking wine as I didn't have mirin)
1 1/2 t sugar
2 t rice vinegar
1/2 t salt
1/2 cup chopped scallions
16 wonton skins

For filling: Heat oil in skillet and add broccoli, ginger, garlic, carrot, onion and cook until veggies are crisp tender. Add chili sauce, mustard, 1 t soy sauce and stir to combine. Remove from heat and set aside.

To make wontons, take one skin and place in diamond shape. Fill with 1-2 t filling. Fold in half to make a triangle and moisten edges with water and pinch sides to seal. Set triangle in front of you with point up and take the 2 side points and bring them together in front to cross. Set aside and prepare remaining wontons. When finished, place wontons in a steamer basket and steam over pot of boiling water until translucent.

Meanwhile, in a pot, combine remaining ingredients (except wontons) and simmer 10-15 min.

Place 3-4 wontons in bowl and ladle broth over wontons. Serve.