Tuesday, March 19, 2013


My sweet baby turned 4 today! For breakfast he requested pancakes so I made him a "4" and a "B" for Braedon. Braedon requested a "Landrover cake" and since I am not creative enough to make a cake in the shape of a Landrover, I made a chocolate cake with chocolate frosting and some of his little Matchbox Landrovers on top. It was very delicious and my little guy was perfectly pleased with it! Happy Birthday sweet Braedon!

Wednesday, March 13, 2013

Tofu Breakfast Scramble

I have recently been trying to come up with delicious breakfast foods that don't include sugar or gluten - mainly because we are trying to cut back a little on gluten and a lot on sugar! The smoked tofu, kale and potato dish that I posted recently has become a favorite but I was tired of it and I was out of kale so I came up with this scramble. It can hardly be considered a recipe but here's what I did: I browned diced potatoes in a bit of canola oil until browned and mostly soft. Then I added a package of extra firm silkin tofu and crumbled it as I added it to the potatoes. I sprinkled this mixture with a bit of tumeric, cracked black pepper and sea salt as well as a few sprinkles of nutrional yeast. Once this was nicely browned, I added some diced green peppers and cooked about 5 more minutes until the peppers were crisp tender. It was delicious and my boys loved it.

Tuesday, March 5, 2013

Crossfit Craziness and Workout Protein Drink

My husband gave us a very tough workout today...100 push-ups, 100 crossfit situps, and 100 air squats for time. Wow!! We were dying!! Awesome challenge though. I'm not much for smoothies or protein drinks but my hubby has been drinking shakes for years and loves them as a workout recovery drink. We use the best one available in the protein drink world though which is Juice Plus Complete. Mixed with a banana, some almond milk and some natural peanut butter, it makes a killer shake and is FULL of healthful ingredients. Even I enjoy it (though I have discovered that my hubby makes the absolute best shakes and mine are definitely sub-par!!)! I forgot to take a picture until I was half done with my shake but you get the general idea. Yum!! I am powered for the day - love working out with my awesome trainer:-)

Sunday, March 3, 2013

Breakfast love...Crossfit Worthy Tofu and Kale...Tofu Fritatta...Waffles featuring Vegan Whipped Cream

Over the past few months, the hubby has successfully recruited me to his world of Crossfit. I was very reluctant to start and oftentimes I complain about the intensity of it but I love the fact that we work out together on a daily basis and I feel like I've worked hard every time...my muscles complain almost daily! As Frank says, I'm beginning to catch the Crossfit Fever! I couldn't do it without my patient husband and his awesome training and motivation!! We have been attempting to come up with some delicious breakfast menus that are not sweet but rather offer a good dose of protein and a bunch of healthy veganness!! This combo is simple and so delicious. All I do is toss together some smoke tofu (cubed), some chopped kale, cubed potatoes (I have recently used leftover ones that are already roasted and just need to be heated), a sprinkle of nutritional yeast, a drizzle of canola oil, and a splash of cider vinegar. I eat mine with jalepenos and Frank uses some hot sauce. Delicious!

I made a heart-themed breakfast on Valentines day, complete with tofu fritattas and heart-shaped toast. The boys love these fritattas (recipe from Peas and Thank you) sprinkled with vegan cheese - quite a yummy alternative to eggs!

I have recently discovered coconut cream whipped cream and it is so yummy! I followed a recipe the first few times but now that I know the basics, I just throw it together. The keys to making awesome vegan whipped cream with coconut cream are to be sure your coconut cream is chilled and also that your mixing bowl and beater attachment are also chilled. Trader Joes sells coconut cream in cans which makes the process even easier. After chilling your can of coconut cream, open the can and drain off any liquid that is present...there is very little in a can of pure coconut cream. I save the liquid for another use. Scoop cream into chilled bowl, sprinkle with a tablespoon or 2 of powdered sugar and 1-2 teaspoons of vanilla and whip until stiff peaks form. Perfection!!

Birthday Boy!

I can hardly believe my sweet Keith is 7!! We had an awesome time celebrating with him and I made him the carrot cake from Peas and Thank you and it was undoubtedly the best carrot cake I have ever made. Keith has had carrot cake for his Birthday every year since his first Birthday. Truth be told, for his first Birthday, I was trying to come up with the healthiest option for a Birthday cake and carrot cake was the closest thing I could come up with - the tradition has continued! 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.