Wednesday, February 24, 2016

Day 55 Tofu Scramble

Tofu Scramble

A basic vegan breakfast to replace eggs.

1/4 block of Extra Firm Tofu
1 Green Onion, sliced
1 Sweet Pepper, chopped
2 cloves Garlic, minced
1  small Tomato, chopped
3-4 Sugar Snap Peas
2 Tablespoons Olive Oil
Turmeric and salt to taste

Place oil in skillet and bring to medium heat.  Crumble the tofu into the skillet.  The  texture should remind you of scrambled eggs.  Add remaining ingredients.  The turmeric will make the tofu yellow like eggs. Cook until all ingredients are heated through.
Crumbled tofu

Goes well with Whole Wheat Toast and Apple Butter.

Soundtrack Neil Young-Everybodys' Rockin'

Tuesday, February 23, 2016

Day 54 Simple Crackers

Simple Crackers

1 Cup All Purpose Flour
1 Cup Whole Wheat Pastry Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
1/4 Cup Olive Oil
1/2 Cup Water

1.  Preheat oven to 350F. Line 2 baking sheets with parchment paper. Combine the flours, baking powder and salt in a bowl and mix well.  Mix the oil and water.  Add to the dry ingredients.  Mix with a spoon until all the ingredients come together.
rolled and ready to bake

2.  Gather the dough into a ball and divide in half.  Roll half the dough out to the size of the baking sheet.  Carefully transfer to the pan.  Repeat with the other half of the dough.

3.  Bake for 25 minutes until the dough is golden brown and crisp.  Let cool and break into pieces.
Cooked dough

Goes well with Black Bean Mushroom Chili

Soundtrack Jason Isbell - Something More Than Free

Day 53 Grapefruit Negroni

Grapefruit Negroni
Fresh squeezed grapefruit juice is the best

1 Ounce Grapefruit Juice
1.5 Ounces Gin
1 Ounce Dry Vermouth
.5 Ounce Campari
.5 Ounce Lemon Simple Syrup
Grapefruit peel for garnish
Drink ingredients

Add all ingredients to a shaker filled with ice.  Shake well and pour into an old fashioned glass filled with ice.  Garnish with grapefruit peel.
Tools of the trade

Goes well with Black Bean Mushroom Chili

Soundtrack Donovan Frankenreiter - The Abbey Road Sessions

Sunday, February 21, 2016

Day 52 Overnight Oatmeal

Overnight Oatmeal

4 Cups Water
1 Cup Steel Cut Oats
1/3 Cup Dried Cranberries
1/3 Cup Dried Apricots, chopped
Ready to cover for the evening

Combine all of the ingredients in a small crockpot. cook 7 - 10 hours.  If you have a full size slow cooker, double the ingredients.
Good morning!

Do not use regular oats, they are too soft. This is a great way to use the steel cut oats, since they take so long to cook.  Breakfast is ready when you wake up.

Goes well with plums

Soundtrack Bullet for my Valentine - Scream Aim Fire

Saturday, February 20, 2016

Day 51 Spinach, Avocado and Mango Salad

Spinach, Avocado and Mango Salad

Juice of 1 Orange
1 Tablespoon Raspberry Vinegar
1 Teaspoon Stoneground Mustard
Salt and Pepper to taste

Mix all ingredients in a bowl. Set aside.

8 Ounces Baby Spinach
1 Head Radicchio, sliced
1 Bunch Radishes (8 -12), sliced
1 Mango, diced
1 Avocado, diced

Radishes and Radicchio
Combine all ingredients in a large container.  Add the dressing and toss to coat.

Goes well with Red Lentil Soup

Soundtrack Disturbed-Indestructible

Friday, February 19, 2016

Day 50 Spiced Apple Muffins

Spiced Apple Muffins


2 Tablespoons Brown Sugar
4 Teaspoons Whole Wheat Flour
1/2 Teaspoon Ground Cinnamon
1 Tablespoon Earth Balance
2 Tablespoons Walnuts, chopped

Mix sugar, flour and cinnamon in a bowl.  Cut in Earth Balance with a pastry blender until the mixture resembles coarse crumbs.  Stir in walnuts.


1 Cup Whole Wheat Flour
1 Cup All Purpose Flour
1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/4 Teaspoon Salt
1 Tablespoon Ground Cinnamon
1/2 Teaspoon Ground Nutmeg
1 Flaxseed Egg*
1/3 Cup Brown Sugar
1/2 Cup Apple Butter
1/3 Cup Maple Syrup
1/3 Cup Apple Juice
1/3 Cup Coconut Milk Yogurt, plain
1/4 Cup Canola Oil

*1 Tablespoon Ground Flaxseed, 3 Tablespoons Water, 1 Tablespoon Oil, 1 Teaspoon Potato Starch, 1 Teaspoon Baking Powder.  Mix together, ready to use when puffy.''

1.  Preheat oven to 400 F.  Coat 12 muffin cups with oil or line with paper liners,

2.  Mix flours, baking soda and powder, salt, cinnamon, and nutmeg in a large bowl.
Ready to bake

3.  Mix flaxseed egg and brown sugar in a bowl. Add apple butter, juice, oil, syrup and yogurt. Make a well in the dry ingredients.  Add the wet ingredients and stir until just combined.  Scoop the batter into the muffin cups.  Top with the streusel.
Muffins coolin on rack

4.  Bake until golden brown, 20-25 minutes. Let cool in pan for 5 minutes. Remove muffins to a rack to finish cooling.

Goes well with strawberries

Soundtrack Wanda Jackson-Rockin' With Wanda

Thursday, February 18, 2016

Day 49 Black Bean Mushroom Chili

Black Bean Mushroom Chili

2 1/2 Cups Dried Black Beans
2 Tablespoons Olive Oil
1/4 Cup Mustard Seeds
2 Tablespoons Chili Powder
1 1/2 Teaspoons Cumin Seeds, ground
1/2 Teaspoon Cardamon, ground
2 Tablespoons Salt
2 Onions, chopped
4 Tomatillos, husked, rinsed and chopped
1 Pound Mushrooms, sliced (I used a mix of shiitake and crimini)
8 Cups Vegetable Broth
6 Ounce Can Tomato Paste
1 Tablespoon canned Chipotle peppers in adobo sauce, chopped
1/2 Cup Cilantro, chopped
Vegan Monterrey Jack for garnish
Vegan Sour Cream for garnish
I have used this vegan sour cream for years before I was vegan.  It is a perfect substitute

1.  Cook beans in large pot in water until soft, 1 -3 hours.  Drain and set aside.
Chili ingredients

2. Rinse pot, and add olive oil.  Heat and add onions and mustard seeds.  Cook on high until onions are translucent.  Add the chili powder, cumin, coriander and salt.  Cook for 5 minutes.  Add the tomatillos and mushrooms and heat through.
Cooked vegetables

3.  Add the broth, tomato paste and pepper.  Cook on medium-low for 30 minutes.  Return the black beans to the pot.  Cook for another 20 minutes.  Add the cilantro and remove from heat.  Ladle into bowls and garnish,

Goes well with whole wheat toast.

Pairs well with Paul Bara Champange, Rose

Soundtrack Chris Stapleton - Traveller

Wednesday, February 17, 2016

Day 48 Sichuan Style Tofu with Mushrooms

Sichuan Style Tofu with Mushrooms

3 Tablespoons Vegetable Broth
1 Tablespoon Tomato Paste
2 Teaspoons Plum Vinegar
1 Teaspoon Sugar
1 Teaspoon Soy Sauce
1/2 Teaspoon Sesame Oil
1/4 Teaspoon Potato Starch
Crushed Red Pepper Flakes, to taste
Fermented plums and slightly sweet

Whisk together all ingredients and set aside.

Tofu with Mushrooms
After draining, set a heavy object on the surface of the tofu for 1 hour.  This will force more water out.

14 Ounces Extra Firm Tofu, drained and diced
1/2 Teaspoon Salt
3 Tablespoons Canola Oil
2 Garlic Cloves, minced
2 Green Onions, trimmed and sliced
4 Ounces White Mushrooms, sliced
Sichuan sauce

Heat a large skillet to high.  Add canola oil, tofu, and salt.  Cook until tofu is browned.  Add garlic, mushrooms, and green onions.  Cook until wilted.  Stir in the sauce.  Cook until thick.
Tofu and Mushrooms

Goes well with brown rice.

Soundtrack Beck-Sea Change

Tuesday, February 16, 2016

Day 47 Miso Soup

Miso Soup

Another ridiculously easy recipe.  I have been a soup kick lately.

4 Cups Vegetable Stock
1 Cup Sweet Onion, chopped
1 Cup mix of Nappa Cabbage and Shiitake Mushrooms, shredded
1 Cup Silken Tofu, cubed
1/4 Cup Miso Paste
Soy Sauce or Teriyaki Sauce for garnish
There are several varieties of Miso.  I used white, but you can also use yellow or barley

Cook the onion in a medium saucepan until well softened.  Add the stock, tofu and vegetables, cook till heated through.  Remove a half cup of stock and cool slightly.  Add the miso and stir to dissolve.  Return to pan and serve immediately.  Miso should not be cooked or it will lose its fermented qualities.  Add some soy sauce or teriyaki sauce for a garnish.  The teriyaki will be sweeter.
Mixing the miso paste.

Goes well with Green Beans and Mushrooms

Soundtrack - Ms. Lauryn Hill - The Miseducation of Lauryn Hill

Monday, February 15, 2016

Day 46 Hashbrowns


1 1/2 Pounds of Yukon Gold Potatoes, grated
1 Sweet Onion, grated
2 Tablespoons Canola Oil
Salt and Pepper to taste

This one is pretty simple.  I used a food processor to grate the potatoes and onion.
Grated potatoes and onions, draining

1.  Spread the onions and potatoes on paper towels and let drain for 30 minutes.  Squeeze  out any remaining water.

2.  Place the grated vegetables in a bowl.  Add the oil, salt, and pepper.  Mix well.

3. Heat a griddle or large skillet.  Mound the potatoes on griddle and press down.  Cook until browned then flip.  When making a large batch, keep the first ones cooked on a baking sheet in the oven to keep warm.

Goes well with Chocolate Blueberry Pancakes.

Soundtrack 2016 Grammy Nominees

Sunday, February 14, 2016

Day 45 Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

This is a wonderfully rich soup and perfect for Valentine's Day.

3 Parsnips. peeled and chopped
4 Cups Butternut Squash, peeled and chopped
2 Tablespoons Olive Oil
Salt, Pepper, and Sage to taste
1 Garlic Head
1 Teaspoon Olive Oil
Pinch of Salt and Pepper
2 Tablespoons Canola Oil
1 Sweet Onion, chopped
4 Cups Vegetable Stock
1 Cup Cilantro, chopped
1 Can Light Coconut Milk
Croutons for garnish
Squash and parsnips ready to roast

1.  Pre heat oven to 400F.  Spread the parsnips and squash on a baking sheet lined with parchment paper. Coat with the 2 tablespoons of olive oil.  Sprinkle with salt, pepper and sage. Remove excess skin from garlic head.  Cut the top off of the bulbs. Sit the bulb on a square of aluminum foil. Sprinkle with 1 teaspoon of olive oil and the salt and pepper. Close the foil around the garlic. Bake for 1 hour.
Seasoned garlic head

2.  Heat the canola oil is a large pan.  Add the onion and cook until caramelized, about 15 -20 minutes.  Add the roasted vegetables and the stock.  Carefully remove the softened garlic from the skins and add to the soup. Heat for 10 minutes.  Remove from heat Using an immersion blender, puree the soup.  It will be thick.  Add the cilantro and coconut milk.  Stir until thoroughly mixed in.  Return to stove and heat through.
Ready to roast

3.  Toast bread for croutons and add as a garnish to the soup.
Squash puree

Pairs well with 2009 La Follette Pinot Noir

Goes well with Spinach Salad

Soundtrack May East - Happy Valentine's

Saturday, February 13, 2016

Day 44 Curried Corn Bisque

Curried Corn Bisque

2 Tablespoons Canola Oil
1 Onion, chopped
1 Tablespoon Curry Powder
1/2 Teaspoon Hot Sauce
1/4 Teaspoon Salt
1/4 Teaspoon Ground Pepper
30 Ounces Frozen Corn
4 Cups Vegetable Stock
1 Cup Lite Coconut Milk
Garnish of Vegan Cheese, Green Onions, or Yogurt

1. Heat oil in a large saucepan over high heat.  Add the onions and cook until soft.  Add the curry, hot sauce, salt and pepper.  Stir to coat the onions.

2.  Stir in the corn and stock.  Bring to a boil, then reduce heat and simmer until heated through. Remove from heat. Using a immersion blender, blend to a thick, but not completely smooth texture.
Ready to blend

3. Return to stovetop and add coconut milk.  Heat through.  Top with garnish.
Creamy Bisque

Soundtrack John Mayer - Where the Light Is