Meatless Monday – Tofu Scramble

Tween and I had a nearly perfect week while the Big Guys were away.

With a good balance of (age-appropriate) work and activities and play, alone-time and friend-time, and a huge stream of quiet flowing throughout, we thoroughly enjoyed each day and, at week’s end, we both felt productive and well-rested.

One thing on which we did not spend a lot of time: cooking. I made a couple quick-and-easy family meals (ramen, roasted veggie spaghetti) that provided leftovers. We ate one dinner out with a friend and again came home with leftovers.

For my own enjoyment, I made a tofu scramble that, along with some leftover roasted potatoes, made for several scrumptiously satisfying meals.

When we moved to the Bay Area more than a decade ago, I asked around for breakfast place suggestions. Repeatedly I heard about Rick & Ann’s, which–despite the 20-minute drive and at least 20-minute wait time–has become one of our family’s favorite special occasion spots.

Each of us has a favorite order, the thing we get every time, and mine is tofu scramble. Over the years I have kept my eyes peeled for a copycat recipe; I tried one that looked okay, but wasn’t.

I recently discovered Kathy Patalsky’s recipe in Healthy Happy Vegan Kitchen. With just a couple of tweaks (add fresh garlic and ginger and curry powder, skip maple syrup), this is as close as I’ll come to the real deal.

Even better? It’s so easy! Start to finish, I think it took less than fifteen minutes.Tofu Scramble
Serves 4

12 oz firm or extra-firm tofu
1/2 c diced onion
1/2 c other veggies (bell peppers, mushrooms)
2 cloves garlic, minced
1″ thumb fresh ginger, peeled and minced
1 c spinach, rough chopped
1 Tbsp soy sauce
1/3 c nutritional yeast
1/2 tsp ground turmeric
1/2 tsp curry powder
salt/pepper to taste
Green onion and/or cilantro to top (optional)

Drain tofu, then wrap it in paper towels between two plates, weighted to press out extra liquid. Set aside while you gather ingredients and chop veggies.

In a large pan, saute onion for 3 minutes; if necessary, add 1/2 tsp water to keep onion from sticking. Add other veggies, garlic and ginger and saute for additional 2 minutes.

Add tofu. Either break the block apart with your hands as you add to the pan or (easier if you have it) use a potato masher to break the tofu into bits. Add spinach and remaining spices and stir occasionally until spinach wilts and scramble warms through. Taste and adjust spices as desired.

Top with green onion and/or cilantro, and serve with roasted potatoes or potato-veggie hash and whole wheat toast.

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Meatless Monday – Berry Baked Oatmeal

Apparently today is National Strawberry Day, and who among us doesn’t love strawberries? I started my day with a green smoothie–spinach, pineapple, strawberries, and ginger, blended with water–and plan to end it with a fresh spinach and strawberry salad with balsamic vinaigrette served alongside leek and potato soup.

I discovered this recipe in something of a panic: I had to bring something to a women’s group gathering. I already had something store-bought to share and wanted something homemade to go with it. I didn’t want to make another trip to the store, so what–oh what?–could I make with on-hand ingredients?

Have I mentioned UC Davis Integrative Medicine? They promote a plant-based diet as the number one way to successfully prevent, halt or reverse serious health conditions such as obesity, hypertension, type 2 diabetes and cardiovascular disease. They post current nutrition research and lots of delicious recipes. Really, I’ve tried a bunch of their recipes and feel A-OK recommending them as a reliable site for yummy goodness.

I’d just received an email with their Top 10 breakfasts and Berry Baked Oatmeal was on the list. I modified it (of course I did), mostly because I needed to feed more than two. The girls chowed down the whole dish (one said, “I thought it was just another fruit crisp but it’s more than that!”) so I made it again last night as dessert to serve friends. Tween refused to go to bed before he’d had two helpings.

To be honest, I didn’t use strawberries. I used frozen mixed berries–blueberries, raspberries and blackberries–but absolutely you could use strawberries, especially if you cut them into smaller bites. I also started with frozen bananas, microwaved for 30 seconds at a time until I could easily mash them. Why? Because my kids are super-picky about bananas and will only eat them just-turned-yellow (maybe still slightly green). When they get spots I peel them, cut them in half, and toss them in a ziplock in the freezer to use in smoothies.

And I give you permission right now to customize, as I did. If you want strawberries, go for it. Only one kind of berry, that’s fine, or add some chopped apples for extra crunch. Don’t like craisins? Use raisins instead, or another dried fruit–chopped dried apricots, or dates, or a combo. Add some toasted unsweetened coconut. Use a different sweetener or none at all. You can sub different nuts or leave them out, too; I made an individual ramekin-portion for a nut-free friend. Make it your own, but make it!berry-baked-oatmeal

Berry Baked Oatmeal
Serves 6-8

2 heaping cups of berries, fresh or frozen
1 orange, cut in half
1 Tbsp fresh-grated ginger
1 tsp cinnamon, divided use
3-4 ripe bananas
½ c craisins (or other dried fruit)
½ c chopped walnuts (optional)
2 tsp vanilla extract
1 Tbsp maple syrup
2 c gluten-free rolled oats

Preheat oven to 350. Layer the bottom of a 2-qt baking dish with berries. Squeeze juice of half the orange over. Sprinkle with grated ginger and ½ tsp cinnamon. In a separate bowl, mash bananas. Add craisins, nuts, vanilla, maple syrup and stir. Add ½ tsp cinnamon, juice of remaining half of the orange, and oats; stir to combine. Top berries with oatmeal mixture. Bake for 20-25 minutes. Serve warm.

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Meatless Monday – Carrot Cake

I’ll admit, I was sad to send the kids back to school today after a marvelously relaxing holiday break. Last night we pulled out backpacks we hadn’t seen nor opened in two weeks, and just unzipping the zippers and catching sight of the overflowing binders and spirals raised my anxiety. Once again we’re back at the packed lunches and homework.

Muffins are one of my favorite lunchbox inserts. I can make a batch on the weekend and pull them out for breakfast or lunch throughout the next few days. And this carrot cake recipe…? Its original title was “The Best Vegan Carrot Cake Recipe Ever.” I’ve made it healthier while maintaining its scrumptious-ness, so I guess the original title was off by just a smidge.

“Best Ever” because it’s easy and delicious. Use a food processor to shred the carrots and it becomes even easier. I made the mistake (?) of using my Vitamix – still easier than shredding by hand but not as effective and harder to clean.

By the way, the original recipe included a frosting recipe, but as I make muffins instead of cake and wanted a healthy option, I’ve never frosted them and never missed frosting. These muffins taste both light and decadent.

Here’s to a delicious 2016!carrot cake 1carrot cake 2carrot cake 3carrot cake 4

 

The Best Vegan Carrot Cake Recipe Ever

1 1/2 c white whole wheat flour
1/2 c whole wheat flour
1/2 c white sugar
1/4 c brown sugar
1/2 tsp of salt
2 tsp of baking powder
1/2 tsp of baking soda
2 tsp of cinnamon
3 c shredded carrots
3/4 c applesauce
1/4 c agave nectar
1/2 c orange juice (or slightly more)
1/2 c golden raisins or craisins
1/2 c shredded, unsweetened coconut
1/2 c of chopped walnuts

Preheat oven to 350 degrees and line muffin tins.

Mix together the flour, sugars, salt, baking powder, baking soda and cinnamon until thoroughly combined. Add the shredded carrots, applesauce, and agave to the dry ingredients and mix well with a spoon (not a hand mixer!).

Add the orange juice and mix again, then fold in the nuts, raisins and coconut.

Put the batter into muffin tins.

Bake for approximately 25 minutes or until knife/toothpick comes out clean when inserted in the center. If making cake, bake for about 45 minutes.