Curried Red Potato and Tofu Scramble

Contents:

Extra firm tofu

Kale

Tomato

Red onion

Mushroom

Avocado

Red Potato

Curry

Garlic

Turmeric

Nutritional yeast

Daiya Pepper Jack

Press the tofu (wrap in towel, put something heavy on top).

Chop onion.

Slice mushrooms.

Dice tomato.

Red potato (on the fly).

In pan on medium heat w/ some olive oil, cook garlic and onion.

Add potatoes.

Then mushrooms.

Chop the kale.

Crumble the tofu.

And add it to the pan.

Add tomatoes.

Add the curry, turmeric, and nutritional yeast, as well as a dash of salt and pepper.

Add Kale.

Yum. Can you smell that? So good.

Dish it out, and top it with some daiya pepper jack cheese and some avocado slices. Sooo wonderful!

Add a cup of coffee and a good read.

Tofu and Veggie Enchiladas

This recipe is awesome!

Contents:

Organic tofu, pressed

Olive oil

Salt to taste

Mushrooms

Red onion

White onion

Spinach

Tortillas

Can/bottle of enchilada sauce

Cheese replacer (I used Daiya)

First, press your tofu. I don't have a fancy press, but something heavy will do. I use steel cut oats.

White onion, sliced.

Mushrooms.

Sliced.

Red onion.

Sliced.

Spinach.

Chopped.

In a large pan, brown mushrooms w/ about 1 tbsp of olive oil.

Add red onions and cook until translucent.

Meanwhile, crumble the tofu.

and..

Add the tofu to the pan.

In a sauce pan, brown the white onion in about 1 tbsp of olive oil.

Then add the enchilada sauce, a dash of salt, and bring to a boil.

Brown the tofu.

Add the spinach to the pan. Cook until it wilts.

Tortillas. Preheat oven to 350 degrees.

Add vegetable/tofu mixture, some sauce, and some daiya cheese.

My sister is visiting and she wanted to take some photos! So, she caught me in the act.

Fill all of the tortillas and roll them.

Cover with sauce and sprinkle cheese over.

Bake for 5-7 minutes (or until the cheese melts).

Voila! YUMMMM.

Seitan Cheesesteaks!

I had the pleasure of hanging out with some friends, whom happen to be one amazing and lovely family, a few weeks back. For the first time, and hopefully not the last on this blog, here is a meal prepared with friends. Enjoy, we sure did!

And are they not just the cutest family, EVER?

So, mushrooms and a green bell pepper, sliced. [I don't really have photos from every step, wasn't trying to be a photogeek.]

Onion.

Lindsay made this AMAZING Seitan the night before. And let me just tell you, it was oh so good. She wrote the recipe down for me and I shall share it with you:

Lindsay's Seitan "O" Greatness

Preheat oven to 325.

1 1/2 c. vital wheat gluten flour

1/4 c. Nutritional Yeast

1 tsp. Salt

2 tsp. Paprika

1/4 tsp. Cinnamon

1/4 tsp. Cumin

1-2 tsp. Pepper

1/8 tsp. Cayenne Pepper

1/8 tsp. Allspice

1-3 Garlic Cloves

3/4 c. Cold Water

4 tbsp. Tomato Paste

2 tbsp. Olive Oil

2 tbsp soy or vegan Worcestershire

Mix dry, mix wet, then mix together (her recipe really says that, she is a girl after my heart. Simple and too the point).

Knead for several minutes.

Form log, wrap in foil, and twist ends.

Bake for 90 minutes.

Let cool all the way.

Enjoy.

The lovely Lindsay preparing her pre-cooked seitan for the cheesesteaks!

Add bell pepper.

Add mushrooms.

Add liquid aminos and cover.

Cut hoagies and toast. The Annie's in the background was used as a spread and it was delicious.

Add all the goodness to the hoagie, add spread, add daiya cheese.

(this daiya photo is not mine. found via google)

And enjoy this amazing Seitan Cheesesteak. I can't wait to make this one again.