Breakfast for Supper

Is it the last day of mofo already???? I remember a month ago panicking that there was no way I could possibly post every day for a month. And how on earth would I be able to meet my “5 recipes a week” goal? I did it!!! And to celebrate with you – I present my “Breakfast for Supper” recipe.

One of my “Canadian-isms” is calling dinner “supper”. Robin likes to make fun of me for my Canadianess.  But she thinks I’m cute, so that’s ok =) Although I don’t this theme very often, one of my most favourite supper things is breakfast.

This meal came together in about 45 minutes including prep time – a definite win for a quick supper during the week.

Breakfast for Supper (serves 4)

Tofu Scramble

1 8 oz. package of tofu, crumbled

2 tbsp of nutritional yeast

1 tsp of salt (I used black himalaya which gave it that sulfur “eggy” taste)

1 tsp of pepper

1 tsp of turmeric (this helps with taste and colour)

1 tsp of paprika

a pinch of cayenne

1 tbsp of coconut aminos

a few drops of liquid smoke

Start by heating a wok on your stove on medium heat. Add a bit of olive oil and cook your tofu, stirring often for about a minute. Then add the coconut aminos and liquid smoke. As your tofu cooks, mix all of your spices in a small bowl. Season the tofu with half of your spice mixture.  Once the tofu is cooked through (5-7 minutes), set aside.

Veggies

1 clove of garlic, minced

1 cup of sliced mushrooms

1 large bell pepper, roughly chopped

1 large tomato, roughly chopped

4 sundried tomatoes, soaked in warm water for a few minutes to rehydrate, drain and slice

4 baby bok choy, ends removed & sliced into ribbons

1/4 cup of artichoke hearts, sliced

1 tbsp coconut aminos

a couple of drops of liquid smoke

Prepare your veggies while your tofu is cooking. Once the tofu is done cooking, remove the wok from heat without turning the the heat off, give the wok a quick wipe down and add a bit more oil and sautée your garlic and mushrooms for a couple of minutes. Add your bell pepper and sautée another couple of minutes. Add your your tomatoes, bok choy & artichoke hearts along with your  coconut aminos, liquid smoke and the rest of your spice mixture from the tofu scramble and stirfry for another minute or two.

Sweet Home Fries

2 medium sweet potatoes, peeled & chopped

While your veggies are cooking, throw your chopped sweet potato into a medium pot, cover with water and bring to a boil. Lower the heat and cook the sweet potatoes for just 5 minutes. Drain them, add them back into your pot with a bit of olive oil and allow them to cook undisturbed for 5 minutes. Season with salt & pepper, flip them and cook for another 5 minutes.

BBQ Black Eyed Peas

The lovely Di came to visit after I hurt my foot to cheer me up. She brought me delicious vegan ice cream and made me lunch =D It was SO GOOD that I thought I’d be nice and share the recipe with you.

BBQ Black Eyed Peas (serves 4)

Marinade

1 medium tomato, roughly chopped

1 large clove of garlic, roughly chopped

1/8 of an onion, roughly chopped

2 tbsp of apple cider vinegar

2 tbsp of soy sauce

1 tbsp of agave

a few drops of liquid smoke

1/4 tsp of paprika

1/8 tsp of salt

Blend all of the ingredients.

Veggies

1 medium zucchini, sliced

1/4 of an onion, sliced

1 cup of broccoli florets

salt & pepper to taste

Put all of your veggies in a shallow, glass dish and cover with the marinade allowing it to sit for 1-4 hours.

Main

1 large portobello mushroom, sliced

1 can of black eyed peas

Preheat the oven to 350 degrees. Grab your glass lasagna pan. Place your marinated veggies on half of the pan. On the other half, spoon out your black eyed peas and throw on your sliced mushrooms. Bake for 30 minutes. This would be good served over crisp greens, rice or, like we did – with bean chips. She also topped it with sliced almonds – it gave it a fun crunchy texture. This reheats really well too! Our eyes are always bigger than our stomachs and we always fill our plates too much.

 

Veggie Grill Review

Shortly after moving to Northern California, a vegan restaurant opened up not too far from where I lived (50 minute walk and totally worth it!). I tried it out expecting it to be good, but wasn’t expecting much from it. It has however quickly became one of my favourite restaurants. I was sad to move to a different city, a little further away, but they opened up another one close by (not quite walking distance unfortunately). I’ve been meaning to do a review for sometime, unfortunately, my pictures kind of suck as I only had my phone on me and the lighting wasn’t great.

I will admit to you that I do not order healthy options from this restaurant for the most part. This is the place I go when I’m feeling low and need some comfort food. Or I head there when I have a junkie craving. And I also started a monthly girls night out with my veg meetup group there. The thing is, this place has some great healthier options! They have these great salads, bowls & plates as lighter fare. But, when I go out, I tend to select things I wouldn’t make at home. I make a ton of salad and bowls at home, so I prefer to order other options when dining out.

That being said, I actually have a once a month cheat meal and have a bit of gluten. I normally save it for this place. My favourite meal, is sadly full of gluten. But they have an awesome selection of gluten-free and even soy-free options.

We ordered some onion rings to share with the table:

My friend Kathy got a tempeh sandwich with sweet potato fries:

I got the Santa Fé Crispy Chickin’ Sandwich with the yukon gold fries:

I love this place. I love how I can walk in and not worry about what items are vegan and if the person taking my order will know what vegan means. They are also supremely awesome with special diets and can tell you what to order for any dietary needs. The staff is always super friendly and the food is always, always delicious.

If you head out to Washington, California or Oregon – you should definitely give Veggie Grill. You won’t be sorry =)

This place is Robin approved:

 

Lavish Lasagna (Vegan, Gluten-Free & Soy-Free)

This is hands down the absolute best lasagna I have ever made. Even the best lasagna I have ever eaten. From the first bite, I savoured the delicious first piece. I inhaled the second and melted with the third. Now, I won’t lie to you – this is time consuming. It took me at least a couple of hours to make this as I made the sauce and cheese myself (normally I cheat and buy jarred sauce & sprinkle on some daiya on it). But it is totally worth every second of preparation. I promise.

I made this lasagna for my friend Di. She has been helping me with a lot of stuff lately. Like helping me make a flyer to promote a dance class I teach and for helping me paint an accent wall in my apartment on super short notice. I wanted to paint it during the day when Terry was at work to surprise him. He loves it =)

Green!! So fun ;)

Anyway – back to the lasagna!

Lasagna Lasagna (serves 6-8)

Marinara Sauce

3 medium heirloom tomatoes, roughly chopped

1 cup of cherry tomatoes

6 sundried tomatoes (soaked in warm water for a few minutes to rehydrate)

2 stalks of celery

3 cloves of garlic

1 large handful of basil

3-4 tbsp of tomato paste

1 tsp of oregano, thyme & parsley each

1/2 tsp of salt & pepper

1 tsp of agave

Purée the all of the tomatoes, celery, garlic & basil in a blender. I left mine a little chunky for texture. Pour this mixture into a large pot and add the tomato paste, spices & agave. Bring your sauce to a low boil, turn down the heat to low and allow to simmer for awhile. I simmered mine for about 4 hours and then after it cooled, I put it in the fridge overnight to allow the flavours to soak in even more.

Cashew Cheeze

1 cup of cashew soaked at least 4 hours

1 cup of canneillini beans

the juice of half a lemon

1/4 cup of water

4 tbsp of nutritional yeast

Drain your cashews and blend all of the ingredients in a high-powered blender, adding the water in a bit at a time until you reach a smooth, creamy consistency. Don’t rush this, take your time. I used my vitamix and used the tamper and blended it very slowly until it was perfectly smooth.

Start cooking your noodles according to package directions. I used tinkyada rice noodles and added a bit of olive oil to the water to make sure the noodles don’t stick. Preheat your oven to 350.

Sautéed Veggies

1 cup of mushrooms, sliced

1/3 cup of artichoke hearts, chopped

1 small bunch of spinach, roughly chopped

Heat a wok on medium heat and add a bit of oil, ten your mushrooms and sautée for approximately 5 minutes, then add your artichoke hearts & spinach and sautée for another 2-3 minutes. Add your veggies to the sauce.

Drain your noodles. Layer a bit of your marinara sauce on the bottom of a lasagna dish (9 x 12 glass dish). Place 3 noodles on top, add more sauce and 1/4 of the cheeze. Add another 3 noodles, sauce & cheeze, another 3 noodles, a bit of cheeze and the remainder of the sauce. Finally, layer on your last 3 noodles and spread the rest of the cheeze on top. I did sprinkle on a bit of daiya just on the top layer – this is optional. Bake in the oven for 25 minutes. Allow to cool before chowing down =)

This makes for an excellent “thank you” gift.

Healthy Vegan Friday #15

“I don’t care if Monday’s blue
Tuesday’s grey and Wednesday too
Thursday i don’t care about you
It’s Friday I’m in love”

Who is excited that’s it’s FRIDAY? Robin and I are looking forward to the weekend and to all of your delicious recipes.
New to HVF? Check out the deets here.

Last week we had some great submissions, let’s check out your most clicked:

Ultra Fluffy Vanilla Pumpkin Chickpea Pancakes from Strength & Sunshine:

Hello fall! This is the perfect lazy Sunday morning breakfast. I can just picture wandering around in my kitchen in my soft jammies making these pancakes. Yum.

Cinnamon Chickpea Crunch Protein Bars from Let’s Get Up And Live:

I have to start by pointing out the alliteration in the title – love it! I’m all over these quick & easy, yet still scrumptious little bites. And they are packed with protein -watch out Larabar!

And our own Robin with her Veggie Millet Bites:

I love it when vegan food is cute! And these little morsels are just plain adorable. They sound delicious and I love that they are gluten-free too =)

This week I’m sharing my Perfect Raw Crust (with 2 filling options):

I can’t wait to see what you bring to the table this week! So link on up & don’t forget to link back =)


Have a great weekend!

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Purple Pesto

I love purple things. Especially purple food! I squee with excitement when I see purple kale or beans… and when I saw purple basil for the first time, I almost fell over, stumbling to get some, from excitement =D

Purple Pesto

2 cups of loose basil

1 cup of almonds

1 tbsp of nutritional yeast

1/2 cup of extra virgin olive oil

salt & pepper to taste

This recipe is super easy – just combine all of the ingredients in your blender and blend away. Done!

You can serve this over your favourite noodles or keep this rawtastic and serve over some spiralized zucchini. Enjoy =)

Cashew Artichoke Mac N’ Cheeze

Growing up, my favourite food hands down was macaroni and cheese. Or if you’re Canadian, you’ll understand this as Kraft Dinner because that is what we call all forms of Macaroni & Cheese whether it comes out of the blue box or not. When I finally came to the realisation that I could cook and not have to rely on boxed things, I discovered that I could do better.

This recipe has a lot of my favourite things in it. If you aren’t really into artichokes – this would still be super tasty without them. I think I will carry the base for future recipes while I change up the add-ins.

Cashew Artichoke Mac N’ Cheeze (serves 4-6)

Start by boiling some water and cooking 1 cup of your favourite noodles (I used tinkyada gluten-free rice shells).

Sauce

1 cup of cashews, soaked 4-8 hours (the longer you soak, the creamier your sauce!)

1 jar of artichoke hearts (1/2 of the jar goes in the sauce, the other half will be chopped and added to the veggies)

1 tsp of oil (I actually used the artichoke jar juice)

3/4 cup of hemp milk (I love, love, love the nutty flavour this added to the sauce)

salt and pepper to taste

For the sauce, combine all of the ingredients in your high-powered blender and mix until well combined. It may take a bit of time, adding the nut milk slowly, to obtain that nice, creamy texture.

Veggies

1 tsp of earth balance vegan margarine

1/2 cup of frozen peas, soak in warm water while you prepare your veggies

1 cup of mushrooms, sliced

1 cup of broccoli, chopped into bite-sized pieces

the other half of the artichoke hearts, chopped

Preheat your oven to 350. Heat a wok on the stove to medium heat. Add your earth balance and mushrooms and sautée for a few minutes. Then add the brocooli and sautée another few minutes, finally adding the drained peas & artichoke hearts and mix. Remove from heat, add the cooked & drained noodles and sauce and mix until combined.  I placed the pasta in a glass dish (lasagna pan) and topped it with a handful of Daiya cheddar cheese and sprinkled it with nutritional yeast and baked it for 20 minutes and broiled it for a few minutes.

It came out really creamy – perfect really =) I couldn’t have asked for any better.

Oat Parfait

What is your favourite breakfast? I love a good smoothie in the morning and it’s what I eat most days, but I think my absolute favourite breakfast food is my oat parfait. Ok, well, it’s at least tied for first place with overnight oats.

And what better way to enjoy my morning breakfast than with a good book in my cozy, sunny breakfast nook. Sunny agrees – she likes to sun herself while I read & eat.

Oat Parfait (single serve)

1/3 of a cup of oats (I use Bob’s Red Mill Gluten Free)

1/3 of a cup of your favourite nut combination, chopped (I tend to use a bit each of cashews, almonds, pecans & walnuts)

1 tsp of maple syrup

1/8 tsp of cinnamon

a pinch of salt

Combine all of these ingredients in a bowl. In a separate bowl, spoon 1/3 cup of your favourite non-dairy yogurt (I use So Delicious Plain Unsweetened Coconut Yogurt), layer on your oat/nut mixture and chop up some fresh fruit to top it off. Quick & easy!

Baked Tofu Triangle Bowl

Terry and I moved at the beginning of August and I was super sad about moving away from our awesome local farmer’s market. Fortunately, there is a market in our digs a walk away and I found a vender with FRESH TOFU!

Organic, non-GMO, super delicious tofu. Yum. Because it’s fresh, it’s not used well in dishes you would use firm tofu. So I was inspired to bake it.

Baked Tofu Triangle Bowl (serves 4)

Tofu Triangle Marinade (this is best marinated 2-4 hours)

1 8-oz block of tofu

1/4 cup of almond butter

the juice of half of a lime

2 tbsp of maple syrup

2 tbsp of coconut aminos (or soy sauce)

1 tsp of minced ginger (I used 2 tbsp, but we LOVE ginger and I think 1 tsp is the normal amount ;p – you could also use 1/2 tsp of powdered)

Add all of the ingredients in a bowl and whisk.

Drain & rinse your tofu and slice it into triangles. Put your tofu in a large shallow dish and cover it with the marinade.

Once it has marinated preheat your oven to 350. Place the tofu in an oven-safe dish and lay the tofu flat, put the dish in the oven and back for 25 minutes (turning the tofu once, halfway).

While your tofu is baking, prepare your bowl.

Tofu Bowl

1 large sweet potato, peeled & chopped into bite-size pieces

2 medium zucchini, chopped into triangles

1 large red pepper, chopped

4 chard leaves, chopped into bite-size pieces

I actually steamed my veggies. I don’t actually have a proper steamer, so I use my makeshift method. I filled a medium pot with enough water to cover a couple of inches and boiled the water. Once the water is boiling, I added my metal colander with the sweet potato and placed a plate overtop, allowing some room for the steam to get out. I steamed the potato for 6 minutes, added the zucchini and steamed for another 5, then the pepper for another 2 minutes and finally the chard leaves for 1 minute. If you prefer your veggies a little crunchy, take a few minutes of the steam times. I removed the colander from the stove and allowed the veggies to cool a bit.

Once the tofu is done, I combined the tofu and steamed veggies in the baked tofu dish and mixed it up. I served this over some rice and garnished it with fresh lime wedges, chopped almonds & some chopped cilantro.

Yam Leaf Bistro – Review

The pictures in this post are not very good… I went out to eat and only brought my phone, leaving my trusty camera behind. And I only snapped a few shots. But wanted to at least blog about this place as the food & service were really good. And I’ll admit that I am just throwing this post together super fast as my sister is visiting and it’s past my bed time after a day of fun ;p

I got a chance to try this restaurant out a few nights ago after one of my girlfriends suggested a girls supper night out. Yam Leaf Bistro is completely vegetarian and I was excited to see that every single item on their menu (except one), could be veganized and they have a ton of gluten free offerings. They also try to have as many organic ingredients as possible. As it’s in Mountain View, California, it’s not far for me to get to, which is nice.

My friend tried one of the papusa platter and quite enjoyed it:

I tried a Bean & Squash Papusa & the Enchilada Del Rio:

The prices are very reasonable and the food is quite good. And the service was well above average. The atmosphere is super cute & cozy as well.

Speaking of cute & cozy. I am writing this post quickly after 10pm to get ready for tomorrow. And if any of you know me, you know that this is past my bedtime. So I’m going to wrap this up and head to sleep ;p

Hope you are all having a great weekend! I will have fun pictures to show you of my sister’s visit next week =)

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