Tofu Tuesday, a day late

Breakfast casserole for #tofutuesday
Breakfast casserole for #tofutuesday
I was thinking of making breakfast burritos on Monday night, but opted for this easier-sounding breakfast casserole. Plus I just really, really wanted to try the “Mom’s Morning Casserole” from the Vegan Brunch Cookbook.

I did make a few adjustments on this recipe. I pre-boiled the potatoes so they were already tender, so I just layered them in the bottom of the casserole dish. Then I layered the other layers on top without baking anything, and I baked it the next morning for about 45 minutes total. That went well. 

The other major change I made was that I didn’t have tempeh, so I used TVP (textured vegetable protein). I reconstituted it with some broth I had on hand and a little water. I also didn’t have any fennel to add. 

DH and I really liked it!

And so far, all the recipes from Vegan Brunch have been incredible. I’m so pleased with the book, and totally recommend it!

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Published in: on August 19, 2009 at 10:00 am  Comments (2)  
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Low-Sugar Sweet Rolls – bread maker version

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I did an experiment on Friday – low-sugar sweet rolls, predominately sweetened with dried fruit. And it turned out really well! I combined a couple of different recipes, so I guess it’s “mine” now.

Ingredients:

  • 1 1/2 cup warm water
  • 1/3 cup oil
  • 1 1/2 tsp salt
  • 1/8 tsp coriander
  • 1/2 cup sucanat
  • 1 1/2 tsp egg replacer
  • 3 1/2 to 4 cups flour (whole wheat, white)
  • 1/4 cup bran
  • 2 tsp Saf-yeast
  • 1/2 cup dates, dried
  • 1/2 cup pineapple, dried
  • water
  • Earth balance
  • variety dried fruit (the more variety, the merrier! See ideas below.)

Directions:

Place first nine ingredients in order in the bread maker and put it on the dough cycle. Check the dough for the first few minutes and add a little bit of extra flour or water as needed to make a good-consistency dough.

In the meantime, rinse dates so flour is removed from them and then boil them with pineapple in a little bit of water. When they are tender, drain them, and blend them so they make a moist paste.

Create dried fruit and nut mixture. Can use: raisins (golden or regular), dried cherries, dried cranberries, currants, coconut, walnuts, or pecans. Or anything else that sounds yummy to you!

When dough cycle is finished, roll into a large rectangle. Spread the mixture of dates and pineapple onto the dough rectangle and cut small pieces of Earth balance margarine and distribute evenly across the dough. Sprinkle dried fruit and nut mixture evenly over dough.

Roll dough up from the longest side. Cut into one inch long pieces. Lay pieces flat on a baking tray, leaving space in between each roll for rising. Let rise in a dark, warm place for 1 hour.

Bake in a pre-heated oven at 350° for 25-35 minutes until golden brown.

Glaze recipe:

  • 1/2 cup water
  • 1 cup Dari-Free powder (a special kind of milk powder made out of potatoes. REALLY good stuff.)
  • vanilla and honey to taste
  • 3/4 cup oil

Blend all ingredients except oil. Drizzle oil into blender. Immediately drizzle the glaze over warm sweet rolls. Mmmmmm!

This post is linked at Tasty Tuesday and Tempt My Tummy Tuesday.

Published in: on March 1, 2009 at 4:43 pm  Comments (5)  
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French toast, dairy-free style

img_2691I edited this recipe a bit. It was originally from the CHIP (Coronary Heart Improvement Program) cookbook but I changed it a bit and I think it turned out yummy!

I got the idea for the baguette because one of my coworkers brought French toast to work one day for breakfast, and it was super-yummy. He used French bread (which had never crossed my mind. You’d think that I would put two and two together… French toast… French bread, but no. Ahem, moving on.) And as I was trying to figure out what I could do for breakfast this particular morning this week, I thumbed through my Native Foods cookbook and discovered a yummy-looking French toast recipe and I decided to use their idea of almond flavoring. Hence, the addition of almond flavoring. 

 

 

1 pkg (12 oz) silken tofu, firm, lite

3/4 cup water

1 tablespoon maple syrup

1 teaspoon vanilla extract

1/4 teaspoon almond extract

1 long skinny baguette loaf (I used the whole grain artisan baguette from Stater Brothers)

1. Place tofu, water, maple syrup, salt, vanilla, and almond extract in the blender and blend until smooth. Pour mixture into a flat-bottom dish (I use a pie pan.)

2. Preheat a frying pan (I used nonstick although I know there is some debate out there about the healthfulness of teflon. Well, I’m not getting to that point yet, so excuse moi but I used a nonstick pan. 😛 ) 

3. Dip one slice of the baguette in the blended tofu mixture, making sure the slice of bread is coated well. I actually soaked each piece in the batter for about 5 minutes before frying.

4. Fry each piece until golden brown on all sides.

5. Repeat process until all the tofu batter has been used. This uses 1 entire long skinny baguette, or 1 loaf of bread.

I served this with my sugar-free fruit sauce. So there you have it — a healthy, hot breakfast with only natural sweetener  — basically, no refined sugar at all! Perfect for keeping everybody’s immunity up during flu season. This is supposed to serve 6 people.

For more hot breakfast ideas, stop by the Happy Housewife’s site!

Published in: on February 17, 2009 at 9:21 pm  Comments (2)  
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Dairy-free pancakes and sugar-free fruit sauce

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I have to confess that I usually don’t cook hot breakfasts like this on the week mornings that I go to work. This picture on the left was taken on a weekend. If I do cook a hot breakfast, it is this hot cereal (click here). However, I made pancakes this evening and made enough for later this week. So I am joining in in the ways I can. 

Pancakes:

2 cups whole wheat flour (or I like mixing regular whole wheat with King Arthur’s white whole wheat flour)

1 t. salt

2 T. honey

2 T. Ener-G baking powder (or a little less other baking powder – I prefer aluminum-free brands such as Rumford or Featherweight)

2 1/4 cups water

 

Blend all together in a blender or with a wire whip or with an electric hand mixer. Let sit 5 minutes to become foamy.

Pour onto hot griddle or hot nonstick pan (I usually spray with nonstick spray anyway). Cook until golden brown on each side.

Variation: add 1 cup blueberries to the batter or sprinkle in a few carob (or chocolate) chips

The picture above is these pancakes with berry sauce on top with scrambled tofu on the side (I’ll have to post that recipe another time.)

The berry sauce is very easy, and yummy! It’s sugar-free, too. What you’ll need:

1 can frozen apple juice concentrate

1 bag (?? size?? well, not too big. Sorta small – maybe around 4 cups or 1 quart) frozen berries

1 or 2 tablespoons cornstarch

a little bit of water

Put the apple juice concentrate in a pot on the stove. Turn on the burner and place your berries in the melting apple juice concentrate. Mix the cornstarch in a cup with a little bit of water (about 1/3 to 1/2 cup is good) until lumps are all gone and set aside. When the mixture comes to a good boil, add the cornstarch mixture, being sure to stir it again before adding to the pot as cornstarch tends to settle at the bottom. The fruit mixture should thicken right away! Serve on your favorite pancakes, waffles, or even on toast with nut butter.

If you want more great hot-breakfast ideas, please visit the Happy Housewife’s website.

Published in: on February 10, 2009 at 7:52 pm  Comments (5)  
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My favorite breakfast

OK, so this is one of my all-time favorite breakfasts, both to eat and to make. I just made some this morning, in fact. 🙂

Baked Oatmeal

Preheat oven to 375°. Boil together: 

  • 4 cups water
  • 1 t. salt

Mix together separately:

  • 3 c. quick oats
  • 1/2 c. soymilk powder (I suppose you could use regular milk powder)
  • 1/2 c. coconut
  • 3/4 c. chopped dates
  • 1/4 c. oil

Mix dry ingredients together with boiling water. Pour into a casserole dish. I like to sprinkle it with a few pecans, and bake at 375° for 45 minutes – 1 hr. (Depends on how browned you like it.) Once again, a low (predominately natural) sugar breakfast! (I use sweetened coconut, and the dates sweeten the oatmeal beautifully.)

This was one of my favorites as a kid. Once, my parents had a brunch birthday party for me and I requested this dish, along with some other food (I don’t remember what). I don’t think my fruit-loop-lovin’ friends loved it as much as I did, but oh well. 😉 Honestly, this is a really wonderful dish. If your family enjoys eating naturally, this just might be awesome for them! If they don’t, well, they can adjust.

Note: I also come from the same family where my younger brother announced in his church class, when asked what his favorite food was, that he loved cauliflower! The other parents looked at him in shock/ horror/ veiled distain, and then at my mom (as if to say, “what?! your kid likes cauliflower… how do you get him to eat it… do you bribe him… bla bla bla…“), who tried not to laugh, and nodded her head. Coming soon… the famous cauliflower recipe!

Published in: on January 30, 2009 at 9:48 am  Comments (2)  
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