Archive for the 'Breakfast' Category

Rice Cooker Vegan Frittata: A Guest Post at Vegan Miam

Rice Cooker Vegan Frittata

Guess what? We’re going for a visit today! I’m so excited to be guest blogging over at vegan miam, one of my favorite blogs. Rika + Doni travel the world over searching out the very best in vegan eats.

From Paris to Thailand and points in between, they make me want to pack my bags and hop on a plane. Back home in Oregon, they cook up delicious meals such as Gochujang Tofu Pickled Cucumber Bowl and Taco Beer Flatbread Pizza with Roasted Corn Poblano.

Today, I’m sharing a vegan frittata made in a fuzzy logic rice cooker, let’s click on over for a visit and the recipe.

Vegan Cream Cheese and Coconut Bacon Bagel

Vegan Cream Cheese and Coconut Bacon Bagel

In the midst of the busy holidays, I managed to cook up a batch of coconut bacon for the first time. After trying a bag of Phoney Baloney’s Coconut Bacon, there’s no way my wallet was going to survive that addiction.

Especially not when it’s so easy to make at home. I actually made it while visiting at my parent’s house, everyone was wondering what I was making and why did it smell like bacon. Although all of the little kids came sniffing around, not one would touch the coconut bacon. The adults all liked sampling it but I don’t see anyone giving up regular bacon anytime soon. Oh well, more for me.

I used the recipe from Fettle Vegan but halved it as my parents have an extra small built-in wall oven. A full baking sheet pan doesn’t even fit, just a half sheet and there’s not much clearance on the sides. It’s a little like baking in a toy oven but with coconut bacon as the treat.

My First Cookbook

Vegan Cinnamon Toast

I got my first cookbook in grade school, Peanuts Cook Book, cartoons by Charles Schulz with recipes by June Dutton. It was one of those Scholastic books that you order through the public school; so excited when the box of books finally arrived in the classroom and so impatient for the teacher to pass them out.

I found the book while cleaning out some old things at my parent’s house. Just flipping through it brought back all sorts of memories. Apparently, I liked to write my name in my book and circled the recipes that sounded good. I suspect I really got it for the cartoons – interspersed with the recipes are food or eating related Peanuts comic strips.

Peanuts Cook Book

The only recipe I remember making is Security Cinnamon Toast, using either the toaster or the broiler. I’m pretty sure I went with the toaster method since I made it all by myself without any supervision – after making the toast, spread with butter right away and sprinkle with cinnamon and sugar. Today, it’s whole grain toast and vegan butter, but still super easy and diy-kid-friendly.

Scrambled Tofu with Stewed Tomatoes

For fun, I veganized Sally’s Scrambled Eggs with (or without) Stewed Tomatoes. It was not one of the circled recipes, I can’t imagine wanting to eat canned stewed tomatoes as a small child. With a kitchen counter overflowing with fresh tomatoes, there’s no need to reach for the canned stuff. And with tofu instead of eggs, there’s nothing left of the original recipe but the idea – stewed tomatoes actually goes really well with scrambled tofu.

Do you remember your very first cookbook? How about your first vegan cookbook? Mine was The American Vegetarian Cookbook from the Fit for Life Kitchen by Marilyn Diamond (vegetarian is in the title, but it’s also vegan). Though it has fallen along the wayside now that there’s a seemingly endless stream of new vegan cookbooks hitting the market. An embarrassment of riches of the best kind.

Scrambled Tofu with Stewed Tomatoes

Scrambled Tofu
There’s no shortage of scrambled tofu recipes in cookbooks or online, use your favorite or the basic recipe below.
1 package extra-firm tofu, well drained, pressed and crumbled (I used a tofu press)
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon turmeric
Salt and pepper to taste
Black salt (Kala Namak) – optional

Heat a skillet to hot and add a little bit of oil, swirl to coat the pan. Add the tofu and then the spices, cook to your desired level of doneness. Sprinkle with black salt if using.

Stewed Tomatoes
1 1/2 cups garden fresh cherry tomatoes, diced
1 celery stalk, chopped
1/4 small white onion, chopped
1 tablespoon of butter
Sugar to taste
Salt and pepper to taste

In a skillet, heat the butter. Add the onion and celery, cook until translucent. Add the tomatoes, sugar, salt and pepper. Cook over low heat for about 10 minutes.

Top the scrambled tofu with the stewed tomatoes and serve immediately.

This post also contains Amazon links, I get a few coins tossed my way if you click on any of the links and make a purchase of anything.

Savory Brownies

Savory Spinach and Mushroom Brownies

I was inspired by a stack of savory brownies I saw at Bello Mundo Cafe, a cute little coffee place in San Luis Obispo, CA. Sadly, they weren’t vegan. I had stopped in on my way back to the Bay Area hoping for a vegan cupcake but got a sugar-free vegan fruit and nut bar instead. But I couldn’t stop thinking about those savory brownies (a 4-hour drive with nothing else to dwell on).

I have a square baking pan, buried way back in the cupboard. I could dust it off and try to make my own. So I did. Now, I’m not sure exactly what a savory brownie should taste like, having never tried one before.

Mine came out with an eggy kind of a taste, sorta like a crust-less quiche but denser. Is it suppose to be like that? I donno know, but it sure was good.

Savory Spinach and Mushroom Brownies

Easy to make with the potential for many flavor combinations. I used what was available at the local farmers market – fresh spinach, shiitake mushrooms and leeks. Pulled from the fridge, I crumbled in slices of smoky maple bacon tempeh which added extra little bits of savoriness.

Savory Spinach and Mushroom Brownies
Makes 9 pieces

1 medium-sized leek, white and pale green parts only, coarsely chopped
2 garlic cloves, minced
5 ounces fresh shiitake mushrooms, thinly sliced
1 bunch fresh spinach (about 6 ounces cooked)
1/2 package Turtle Island Smoky Maple Bacon Tempeh, crumbled
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 1/2 cup soy milk or other non-dairy milk, divided
1/2 cup firm tofu, water pressed out
1/4 teaspoon ground nutmeg
1/2 teaspoon dried thyme
1 teaspoon nutritional yeast
Olive oil

Preheat the oven to 375 degrees.

Heat a skillet or wok until hot, lightly drizzle with olive oil and sauté the leek and garlic until done. Transfer to a dish and set aside. Heat the skillet again and sauté the mushrooms until cooked, drain any water and set aside.

Sauté the spinach until just wilted. Set aside until cool enough to handle. Squeeze out any water and coarsely chop.

In a food processor or blender, combine the tofu, 1/2 cup of the soy milk, nutmeg, thyme and nutritional yeast, process until smooth.

In a large mixing bowl, combine the flour, salt and baking powder. Add the vegetables, tempeh, tofu and the rest of the soy milk and mix well. Pour into a well-greased 8-inch square baking pan and spread evenly.

Bake for about 30-35 minutes, let cool before slicing.

Savory Oatmeal with Crouching Tiger Spicy Tofu

Savory Oatmeal with Spicy Tofu

Today, I guinea-pigged for you my hare-brained idea of Chinese food leftovers as a topping for savory oatmeal. I will now be eating all of my leftovers like this. It’s tasty, quick and so simple and easy.

Enjoy your favorite Chinese food the day before, something with a flavorful sauce. Either dine-in, take-out or homemade. I had a lunch special (I’m lazy like that) – fried tofu sautéed with vegetables in a spicy sauce at Crouching Tiger Restaurant in Redwood City, CA. Bring home the leftovers, make sure to get every drop of sauce into the box.

Savory Oatmeal with Spicy Tofu

Make a serving of Trader Joe’s Quick Cook Steel Cut Oats or other oatmeal, zap the Chinese food leftovers in the microwave. If there’s big pieces of vegetables or tofu, cut into smaller bite size pieces.

I’ve never understood why some restaurants won’t cut their veggies into easier to eat pieces. Especially when using chopsticks and it’s extra slippery with the sauce and all. The worst is baby bok choy but I digress.

Scoop/pour the now ideal bite-sized Chinese food onto the oatmeal, see top photo. Stir to combine if desired. Breakfast is served.

Related Post
Savory Oatmeal

Savory Oatmeal

Savory Oatmeal

With the end of fresh summer fruits, I’ve been wondering what to put on top of my oatmeal. I can’t eat it plain. I had heard about savory oatmeal being similar to jook (also known as congee or rice porridge), and with cooler weather finally setting in, it’s time to give it a whirl.

But it’s going to have to be something very simple, super quick, and easy enough make half-awake. I’m thinking leftovers.

I had extra roasted trumpet mushrooms and carrots. There was red potatoes too but I ate them while waiting for the oatmeal to cook. It wasn’t even a long wait – 8 minutes, using Trader Joe’s Quick Cook Steel Cut Oats.

Warm and tasty for wintery mornings, savory oatmeal beats out the sweet version, at least until summer rolls around again. I’m already thinking ahead to other toppings like leftover Chinese take-out, especially those dishes with a lot of sauce. Savory oatmeal with Kung Pao Tofu, anyone?

Vegan Chocolate Muffin From Pamplemousse

Vegan Chocolate Muffin From Pamplemousse

Vegan Chocolate Muffin, from Pamplemousse Pâtisserie et Café in downtown Redwood City. As their one and only vegan pastry item, it might as well be a chocolate muffin.

Nice chocolate flavor but it didn’t seem quite like a muffin. It was more like eating a little chocolate cake. Not that I’m complaining or anything. But it certainly made me think what’s the difference between a muffin and a cupcake (other than the lack of frosting and a muffin top).

I shared the muffin with my sister’s kids who could care less about whether it’s actually a muffin or a cake. Instead, through chocolate-muffin-covered-teeth, my niece declared, “You can’t even tell it’s vegan!”

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Sunny Side Up Tofu “Egg”

Sunny Side Up Tofu "Egg"

For breakfast today, I made a vegan version of a sunny side up “egg”. I stumbled upon this method of cooking tofu quite by accident. Too lazy to properly steam silken tofu for dinner one night, I instead just microwaved it on top of rice. It came out looking kinda like fried egg whites to me, but without all the oil.

Sunny Side Up Tofu "Egg"

Pondering over what to use for the yolk, I decided to go with the Easy Breezy Cheezy Sauce from Appetite for Reduction. It’s a great combination – the neutral tofu “white” with the flavorful cheezy sauce “yolk”. And a little bit of black salt (kala namak) sprinkled on top for a bit of eggy taste.

For once, laziness pays off.

Sunny Side Up Tofu "Egg"

Sunny Side Up Tofu “Egg”
More of a method, rather than a recipe

Use only fresh silken tofu, I get the tofu custard from Hodo Soy Beanery, available at various San Francisco Bay Area farmers markets. I wouldn’t use the vacuum-sealed type of silken tofu for this, it’s fine for other recipes. But in this recipe, the tofu has to be good enough for me to eat plain as is.

Using a large shallow serving spoon, kinda scoop/skim the tofu as one layer onto a plate. Place in the microwave, and reheat on the plate setting. (This works in my microwave, you may have to try a different setting or time on yours. Basically, it’s done when heated through and you see the air pockets.)

Transfer to a serving plate, it will be very delicate. It’s easiest to just slide it off onto the other plate. Use a paper towel to absorb any extra liquid.

Carefully place a dollop of Easy Breezy Cheezy Sauce on top of the tofu, it’ll slowly spread out into a circle shape with a little encouragement from the spoon. Sprinkle black salt (kala namak) all over to taste.

Serve with skillet home fries, a slice of bread with extra cheezy sauce for dipping, and freshly squeezed orange juice.

Disclosure: This post also contains an Amazon link, I get a few coins tossed my way if you click on the link and make a purchase of anything.

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