Month: February 2018

Delicious Steel-Cut Oats

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I’ve been hearing so much about steel-cut oats that I decided I had better jump on the band wagon and see what all the fuss is about, and I have to tell you–they are DELICIOUS! There are so many toppings you can add once the oats are done, such as berries, walnuts, banana, Enjoy Life chocolate chips, a little maple syrup– the possibilities are endless! My personal preference is blueberries, walnuts, a drizzle of maple syrup and almond milk, and as pretty as it is not stirred up, I like to make it a mixed pot of goodness. ❤️

Steel-Cut Oats

Serves 4

1 cup steel-cut oats

3 cups water

A pinch of salt

Mix oats, water and salt together in a medium sized pan. Turn on high and bring to a boil. Once it is boiling, turn the heat down to simmer oats for 15-20 min, stirring frequently so the bottom of the pan doesn’t burn. Remove from heat and let sit for about 5 min. Place in bowl, add toppings and enjoy. 😃

Scrambled Tofu with Roasted Potatoes

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Who needs eggs for breakfast anyway :)…………Don’t judge the title of this post based on your turned up nose when thinking about eating tofu for breakfast 😂. Seriously, just try this recipe and you will change your mind about making and loving tofu. I dare you. 😜 As I have mentioned before in posts, I love my “Isa Does It” cookbook and my daughter gave me the “Vegan with a Vengeance” for Christmas. Both are by Isa Chandra Moskowitz.

If I were to recommend a vegan cookbook to you, it would be either one of these. Seriously, every recipe that I’ve made has turned out amazing. This gal knows her stuff about vegan cooking.  She has been cooking vegan long before cooking vegan was a “thing.” 🙂

Today I am posting a recipe taken from the “Vegan with a Vengeance” cookbook called Scrambled Tofu.

Scrambled Tofu

Equipment
Skillet, cast iron but use what you’ve got
Firm wooden spatula

Ingredients
1 lb. extra firm tofu, drained and pressed
1 tablespoon olive oil
1 medium chopped white onion (about a cup)
2 cups cremini mushrooms, thinly sliced
2-3 cloves garlic, minced
1/4 cup nutritional yeast
juice of 1/2 a lime
1 carrot (this is optional, I grate it in at the end, mostly for color)

Spice Blend
2 teaspoons cumin
1 teaspoon thyme, crushed with your fingers
1 teaspoon paprika
1/2 teaspoon tumeric
1 teaspoon salt

Directions
Heat oil in skillet over medium-high. Saute onions 3 minutes, until softened. Add mushrooms, saute 5 minutes more. Add garlic, saute 2 minutes more. Add spice blend and mix it up for 15 seconds or so. Add 1/4 cup water and deglaze the pan, scrapingthe bottom to get all the garlic and spices.

Crumble in tofu and mix well. Don’t crush the tofu, just kind of lift it and mix it around. You want it to remain chunky. Let cook for about 15 minutes, stirring occasionally and adding splashes of water if necesary to keep it from sticking too much. Lower the heat a bit if you find that it is sticking. Add lime juice. Add nutritional yeast and mix it up. If it seems too dry add splashes of water. The moistness really depends on how much water the tofu was retaining before you added it.

Grate the carrot into it and fold. Serve with guacamole and salsa and potatoes and toast and tempeh bacon. Then rub your tummy till well into the afternoon.

img_9971-1img_9972-1img_9973-1.jpgTo roast sweet potatoes and baby red potatoes:

Preheat oven to 425 degrees.  Cut potatoes into evenly sized 1 inch chunks, drizzle with a bit of vegetable broth, and salt and pepper.  Place in preheated oven for 10 min and then turn over and place them back in the oven for 10 more minutes or until done to your liking.  Enjoy!