Pure and Beautiful vegan cooking , recipes inspired by rural life in Alaska by Kathleen Henry, is a gorgeous paperback book with enticing photo’s for every recipe. All ingredients can be found in any grocery store, you do not need to make a special trip to the health food store. Kathleen uses a variety of veggies, spices- most if not all you would already have. O.k, you may not have agar-agar which is basically vegan gelatin or Kala Namak which is also called black salt, but pink in color (confused?). It gives your dish an egg flavor.
Pure and Beautiful is divided by Mornings (recipes for both cover dweller and enthusiatic risers). Afternoons (simple dishes for an easy lunch or speedy dinner). Evenings (both fuss free and leisurely crafted meals). Snacks, sides and salads (rumbling stomach quellers, meal copilots and crowd pleasures).
With permission from Page Street Publishing I am able to share a photo and the recipe of Tofu Veggie Scramble w/ Roasted Potatoes. This is one of the first dishes that I made. Scramble cooked in the instant pot? Yes please. This recipe is simple, yet hits the spot. I do like my scramble to be more dry- but I would make this recipe again.
Tofu Veggie Scramble w/ Roasted Potatoes
This is Todd’s ultimate breakfast. I’ll often make the roasted potatoes the night before and then quickly fix the scrambled tofu in the morning. The use of a pressure cooker makes the scramble part a snap, but I’ve included conventional stove-top directions, as well.
Usually, we fashion this dish into a breezy breakfast burrito, however, sometimes we just eat it plain atop buttery toast. It’s a comforting and hearty breakfast that will please omnivores and vegans alike.
10 medium (1.5 kg) red and/or Yukon gold potatoes, scrubbed and diced
2 tbsp (30 ml) olive oil
1 tbsp (3 g) dried rosemary
½ tbsp (8 g) kosher salt
½ tsp onion powder
½ tsp garlic powder
¼ tsp ground black pepper
½ tbsp (7 ml) olive oil
1 (250 g) medium yellow onion, diced small
2 large (10 g) garlic cloves, minced
¾ cup (180 ml) vegetable broth
3 (100 g) small carrots, diced small
3 (130 g) medium celery stalks, sliced
1 ½ cups (100 g) fresh kale leaves, destemmed and chopped small
12 oz (340 g) extra-firm tofu, drained and hand-crumbled into bite-size pieces
½ tsp ground turmeric
¼ tsp chili powder
½ tsp Kala Namak salt or kosher salt
¼ tsp paprika
¼ tsp ground black pepper
¼ cup (20 g) large-flake nutritional yeast
Preheat the oven to 400°F (204°C).
Dice the potatoes and place them in a large mixing bowl. Toss with the olive oil. Add the remaining potato ingredients to a small bowl and mix to combine. Now, add the spice mixture to the potatoes, tossing well to coat. Arrange evenly on a parchment lined or large baking sheet coated with nonstick cooking spray. Roast for 50 minutes, stirring halfway through, until golden brown and tender.
While the potatoes roast, heat the olive oil for the scramble in a pressure cooker or large soup pot over medium-low. Add the onion and garlic; sauté for about 5 minutes, until fragrant.
Deglaze the pan with the vegetable broth and add the remaining scramble ingredients. Stir well to combine. At this point, turn the heat to high and bring to high pressure. Cook at high pressure for 5 minutes, then use a quick release method by running cold water over the pot. Alternatively, bring the liquid to a boil, then cover and reduce to a simmer. Simmer for 15–20 minutes, or until the carrots are tender.
Remove from heat and stir in the nutritional yeast.
Serve the potatoes along with scramble. We like to eat this breakfast with homemade bread and a fruit salad.
How do you like your scramble?