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.

Caprese Salad Stack

My wonderful older sister is visiting for the summer. She very much enjoys my cooking, and I am trying to teach her everything I know. She is not vegan, but she is eating like one this summer. Today, she decided she wanted to make something as a guest chef on my blog. Here is her delicious caprese salad stack.

Contents:

Vegan Mozzarella

Basil

Organic Tomatoes

Balsamic Vinegar (not photographed)

Slice of vegan mozzarella

Slice of Tomato

Stack it.

A couple basil leaves.

Another slice of mozzarella.

Another tomato slice.

More delicious basil!

Drizzle balsamic vinegar over stack.

Voila! Scrumptious stacks!

Stuffed Bell Peppers

Inspired by a few different recipes and some personal favorites, I created this recipe! So tasty.

Bell peppers, tomatoes, jícama, onion, mushrooms, tomatillos, carrot, spinach, cilantro, (not in photo: corn, olives, quinoa)

I prepared everything; finely chopped carrot.

Chopped onion.
mushrooms.
Spinach.
¡Jícama! ¡Me encanta!

Chopped.
I used canned (ALWAYS ORGANIC, the majority of us corn is genetically modified, eek) corn and olives.

Cilantro.
Take the tomatillos, with husk, and roast them for about 5 minutes (maybe 7) at 450 degrees.

In the mean time, start cookin'! In a medium sauce pan, heat the oil and add the onions, carrots, and mushrooms. For about 5 minutes. Stir periodically.

Between stirrings, mash cilantro.

After five or so minutes pass, add spinach, garlic, and some turmeric.

In the mean time, prepare tomatillos. Remove husks and wash.

thin, quartered slices.

After the spinach is good and ready, add the jícama, corn (I only used half of what I planned on using), and olives (keep some set aside for garnish). Also, add quinoa and water.

Bring to a boil, add tomatillo and cilantro, cover, and reduce heat to simmer. Cook until water is mostly gone.

Dice tomato & thinly slice tomato.

Once water is gone, remove from heat, add diced tomatoes, keep covered for 5 or so minutes and then fluff/stir.

During those 5 minutes, cut peppers in half. Put on pan & pour some water on bottom of pan.

Stuff those peppers!

Cook at about 350 degrees for 25-30 minutes covered with foil. After time has passed, add tomato slices, olives, and your cheese, if you so desire. I hadn't ever tried Daiya vegan cheese, but I read it was plant based and the best, so first time for everything! Bake for another 5-10 minutes (until cheese is melted).

Put some avocado on it and it's done and delicious! And for the record, the Daiya cheese was pretty fabulous.