Basic Tofu Scramble

Basic Tofu Scramble

Well the below are the measurements that I use for this (typical) Sunday morning. I jazz it up with tomatoes, zucchini, yellow squash, mushrooms, asparagus and spinach. Pretty much whatever I have on hand. Bruce has come to love this as either a sandwich on rosemary sourdough or on an everything bagel. I serve this with a tempeh bacon, and the combinations are pretty endless.

Ingredients:

1/2 yellow onion, diced
1/2 green bell pepper, diced
1 block organic tofu, drained and pressed
2 tbsp oil or earth balance
1 tsp garlic powder
1 tsp onion powder
1 tbsp soy sauce
2 tbsp nutritional yeast
1/2 tsp turmeric (optional)

Preparation:

1. Slice the tofu into approximately one inch cubes. Then, using either your hands or a fork, crumble it slightly.

2. Sautee onion, pepper and crumbled tofu in oil for 3-5 minutes, stirring often. Add remaining ingredients, reduce heat to medium and allow to cook 5-7 more minutes, stirring frequently and adding more oil if needed.

3. Wrap in a warmed flour tortilla with a bit of salsa for a breakfast burrito or top with soy or non-dairy cheese. Serves two.

Per serving provides approximately: Cal.: 365; Cal. fr. Fat: 220; Tot. Fat: 24.5g; Tot. Carb.: 18.9g; Chol.: 0mg; Sod.: 484mg; Dietary Fiber: 4.8g; Prot.: 24.2g; Vit. A 19%; Vit. C: 100%; Calcium: 39%; Iron: 33%

Found: About.com

Simple Sautéed Seasonal Veggies with Ginger Pearl Barley

Simple Sautéed Seasonal Veggies with Ginger Pearl Barley
Vegan; 30 minutes or fewer

While cooking the pearl barley with the ginger juice, all I could smell was ginger and was afraid that the dish was going to be too much. However, it came out with a subtle flavor, and was perfectly balanced with the veggies. Bruce and I both loved this dish, and it's on the list of repeat recipes.... (There are so many that it's hard to repeat!) The longest part of the recipe is cooking the barley and use as much or as little of the spices.... Sorry about not having accurate measurements..... Happy Mothers Day to all of the moms out there, you are the Earth of your family....

Ingredients

1 cup pearl barley
1 cup water
1 cup ginger juice
olive oil, enough to coat the pan (If you're watching your oil/fat intake-use vegetable broth)
Seasonal Veggies
(I used one of each)
1 clove of garlic, minced
1/2 sliced yellow bell pepper, sliced into strips
1 yellow squash, sliced
5 stalks of asparagus, sliced into approx. 1 inch pieces
1 tomato, diced
1 teaspoon minced or zested fresh ginger
2 pinches of parsley
1 pinch rosemary

1. Combine ginger juice, water and pearl barley in a pot. Bring to boil, then simmer until the liquid is absorbed. (Being at a higher altitude, I had to add more water...)

2. Sauté garlic until fragrant, about 30 seconds. Add asparagus for about 3 minutes or until tender. Add the ginger and peppers (you may have to add more veggie broth-if using) sauté for about 5 minutes add the spices.

3. Combine veggies with pearl barley mixture and enjoy.

Bruce and I paired this with some garlic/rosemary bread and dry white wine......

Start following me on twitter for the pics of the dishes from the recipes
compassionate vegan@compassionateve

Southwestern Breakfast Hash

Southwestern Breakfast Hash
Vegan; Serves 4

Okay, so I know what you are thinking. But, sometimes you want breakfast for dinner or just need a really yummy idea for any meal.

3 Tbs. canola oil
1/2 tsp. ground cumin
1 jalapeno, seeded and finely diced
1 small garlic clove, minced
1 Tbs. of minced onion (Any time a recipe calls for a whole onion, I cut it down to fit my taste)
8 oz. yellow pear tomatoes
4 mushrooms, sliced (Any kind will work)
5 asparagus, sliced in 1 inch pieces
1 15 oz. can black beans, drained and rinsed
2 tsp. nutritional yeast seasoning
1 8 oz. package of tofu, pressed and crumbled
1 medium zucchini, coarsely chopped
Coarse salt and freshly ground black pepper

1. Heat 2 Tbs. oil in a large saucepan over medium-high heat. Add cumin, garlic and onion; cook until fragrant, about 30 seconds.

2. Heat remaining oil over medium heat. Cook jalapeno, zucchini, mushrooms, asparagus, tomatoes, beans, yeast, and tofu, stirring until tomatoes begin to break down, 5 to 7 minutes. Season with salt and pepper. This is great to serve as tacos....

Quiona Mixed Veggie Salad

Quinoa Mixed Veggie Salad
Vegan; 30 minutes or fewer

I'm an advocate for using what you have on hand when it comes to cooking, especially when you're at a loss for ideas regarding a fabulous (simple) dinner.... So, when Bruce let's in that he wants something light, it at least steers me in the right direction.
1 cup quinoa
6 spears of asparagus cut, about 1 inch pieces
3 sweet red and yellow peppers, cut and seeded (I cut them in half moon)
2 baby portabella mushrooms, sliced
2 Tbs. onion, chopped finely
1 tsp. garlic, minced
1 1/2 cups of vegetable broth
1/2 cup carrot juice
thyme, to taste
roasted bell pepper and garlic spice, to taste
crushed red pepper, to taste

1. In pot add the quiona with 1 cup vegetable broth and 1/2 cup carrot juice. (Living in Colorado, I've noticed that I've had to add extra liquid to everything, so this is a good measurement for a lower altitude.) Bring to a boil, then reduce heat and simmer till liquid is absorbed.
2. In a pan, over medium heat, add 1/2 cup vegetable broth, garlic and onion. Sauté till onion is translucent, about 2 minutes, add mushrooms, and sauté for about 3-4 minutes. Add asparagus, peppers, thyme, garlic spice and crushed red pepper, cooking for about 2-3 minutes more, or until tender.
3. Mix quiona with vegetable mixture and save warm with some crusty bread. (I served it with rosemary sourdough with earth balance and garlic powder toasted.)