Have Fun With Your Food, Seriously!

I love fun food. It tastes better. You can basically do anything you want to do with food to please even the pickiest eaters.  I joined Vegan Breakfast Club, and this week it’s a share your potato dish. Ok, there are only so many times you make home fries and tofu scramble look new. So, what was I going to do? At first I really wanted to shape my potatoes as hearts… yeah ok, where did that cookie cutter go? I don’t know, moving on, I thought about shaping the potatoes as bats. No, potatoes were too small. Uh ha! I have tiny snow flake cookie cutters. Great, my potatoes will be snowflakes. I still wanted bats so I used that cookie cutter for the tofu.

I took 4 potatoes they were on the smallish side. Peeled and cut them in half. Then cut them lengthwise- which I got three potato pieces (6 slices for each potato). I took my snowflake cookie cutter and basically got two snowflakes from each  slice, tossed with some oil, salt, pepper, garlic powder and smoked paprika. Feel free to skip the oil and use the herbs and spices you like. I cooked on 180 for 25 mins in the air fryer tossing once.

For the tofu, make sure you press it. I sliced the tofu into 4 slabs. So, got 4 bats out of it. I’m saving the extra tofu for another scramble tomorrow. Anyway, I used about 1 tablespoon of cumin, 1/2 tablespoon of thyme, a teaspoon of turmeric and a bit of water to make a paste (inspired by Isa’s tofu from vegan brunch). I slapped on the paste on the tofu bats and cooked on 180 for 12 mins, flipping once.

I then cooked the tofu with the snowflake fries for a few more mins, as the fries were cold. The dish was awesome once it was finished.

I plan on doing this again for Easter, just because. Of course, using Easter cookie cutters.

snowflakes and bats

How do you like your breakfast?

 

Comfort Eating With Nick Cave

Vegan Recipes To Get Deep Inside of You. By Automne Zingg. Recipes by Joshua Ploeg.

 

Even though they love Nick Cave is is a work of parody. The book is dedicated to “anyone nursing a broken heart, a beer and a burrito.”

This book is pure comfort food. From Mac N cheese to Jerky to funeral potatoes to cookies and more. Every recipe has a comic of Nick Cave eating the food. The recipes are simple and for the most part can be made cheaply. It’s a win win all the way around. 

With permission from Microcosm I’m able to share a recipe with you. On a day like to day, with my heart heavy I’m going to share funeral potatoes. After all I feel like I’m attending a funeral so it’s only appropriate. 


Funeral Potatoes 

I’ve eaten nearly a whole tray of these at a church potaluck back in the day. It was great! They were all aghast; I could see their freightened faces peering at me through the gate. 

4 cups potatoes, cooked and diced. 

1 cup of your favourite vegan “sour cream”

1 onion diced

3 garlic cloves, minced

2 tablespoons parsley, minced

1 1/2 cups corn flakes

1 cup margarine or coconut oil

1 cup of your favourite vegan cheez, shredded

White pepper and salt to taste

1/4 cup flour or rice flour

1/2 cup broth

1/4 cup nutritional yeast. 

Mix potatoes, “sour cream”, onion, parsley, broth, garlic, salt and pepper to taste, as well as half of the cheez, half of the oil, and half of the nutritional yeast. Pour into an 8- inch X 11- inch baking dish. 

Crumb together cornflakes with the rest of the oil and cheez, nutritional yeast, salt and pepper to taste, if needed. Sprinkle on top of the potato dish. Bake at 375 degrees for 30 minutes. 

I received a review copy from Microcosm and they are to send one of you the book as well. So, hold on….. the giveaway is  Over on this page 🙂 Head over there as there’s more instore!!

What are you all eating today?

Thanksgiving In A Bowl

Hey everyone! I haven’t been posting much lately because life has been crazy. Kids are back in school, I’ve taken on more responsibilities at the school and in my own personal life. BUT trust me, this post was worth the wait!

I was inspired by Julie Hasson, who mentioned a Thankgiving Bowl, I knew that I needed to make more of her crack gravy to go with my veggies and mashed potatoes for Thanksliving. This gravy is so easy to put together- under 10 mins, but the taste? It tastes like you spent all day slaving over it. I was never a fan of gravy. Sure I’ve made it once or twice, but it would be in pasta’s- like walnut gravy, but I would never put it on potatoes. Well this recipe is a game changer. Simple for any night of the week meal, yet elegant enough for all your special holidays, events.

With permission from Julie, I am able to share her recipe that was inspired by Bryanna Clark Grogan. I highly suggest you pay her a site a visit too, as she has some awesome recipes.

I’ve used the crack gravy in two different recipes. One in Shepard’s pie, and the other Thanksgiving in a bowl. Ok, drinking it does not count as a dish- don’t judge, you’ll be doing the same.

For the potatoes I used about 4 medium russets, peeled and quartered, cook in the IP for 10 mins, natural release. Mashed the potatoes through the rice masher (your potatoes will taste like light fluffy clouds). I seasoned the potatoes with garlic powder (if you have time to roast some garlic DO IT!!! There’s nothing better than roasted garlic mashed potatoes), salt, pepper, added some vegan butter and almond milk.

For the veggies- I was lazy, I used frozen mixed veggies. Cook the amount you think is good, but about 2 cups. I used oil in my wok to saute the onions and veggies, and added about 1 tbs of tamari. Cooked until thawed and warm.

Now- for the Crack Gravy

Rich Brown Gravy
This recipe is my variation of Bryanna Clark Grogan’s Rich Brown Gravy recipe. Around my house, this gravy is referred to as “crack gravy” because it’s so addictive. If you like your gravy on the thick side, measure your oat flour and chickpea flour as rounded cups for this recipe.
Makes about 2 1/2 cups

1/3 cup nutritional yeast flakes
1/4 cup garbanzo bean flour
2 tablespoons oat flour (gluten-free or regular)
2 tablespoons soy sauce
2 1/2 cups water
2 teaspoons granulated onion
1 teaspoon granulated garlic
1 teaspoon dried parsley
1/2 teaspoon dried rubbed sage
1/2 teaspoon salt, optional
Freshly ground black pepper, to taste
Ground white and black pepper, to taste

In a heavy saucepan over high heat, whisk together the yeast and flours, cooking until it smells toasty. Remove the saucepan from the heat, whisk in the water, soy sauce, salt, and onion, garlic, parsley, sage and salt, whisking until mixture is smooth. Return saucepan to the heat, whisking constantly over high heat until gravy thickens and comes to a boil. Reduce the heat and simmer for 2 to 5 minutes. Serve the gravy hot.

This can be made ahead and reheated.

Thank you Julie for my new addiction 😉

For the Shepard’s pie- mix the gravy in with the veggies, add potatoes on top- I cooked mine in the air fryer- so make sure you use a dish that will fit inside. You can pretty much use any dish that is oven safe. I used my Kitchen Aid mini casserole dish for this. Since everything was warm, I cooked at 180 for 10 mins, added some Follow Your Heart cheddar cheese cooked on 200 for about 5 mins.

For the Thanksgiving in a bowl- skip the air frying step. I did add some Sam’s Taco Crumbles by Butler Food.

I have to admit something. I am Canadian and I have never had poutine. I see poutine in the very near future. Crispy home fries, Crack Gravy some cheese. I’ll add some pico de gallo to it as well.

For those who haven’t celebrated Thanksliving yet- keep Julie’s recipe in mind. For those who have- consider it a must have at Christmas.

One last thing, I found the recipe on line over at Every Day Dish, Julie show you how to make it…. check it out!

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Vegan Bowl Attack review and recipe

More Than 100 One-Dish Meals Packed With Plant-Based Power by Jackie Sobon, Founder of Vegan Yack Attack.

 

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I have heard of Jackie before this book came out. I’ve made some of her recipes from Vegan Yack Attack. Her style, imo, is tasteful without a lot of fuss. I got really excited when I received a review copy. Everything you can think of- in a bowl. Who doesn’t love bowl foods? Some of the best things come in a bowl: ice cream, dips, nacho’s etc.

With school starting soon, Jackie has pretty much made back to school lunches and snack planning easy- or take the bowls to work, you will have a healthy lunch – you won’t even think about that evil vending machine.

Vegan Bowl Attack has: Attack of the Vegan Bowls (a bowl making 101 if you will), Bountiful Breakfast Bowls, Lil’ Snack Bowls, Satisfying Soup and Salad Bowls, Enticing Entree Bowls, Damn Good Dessert Bowl, Bowl Essentials (this is the DIY section for dips, sauces and more).

Listen to this: how does Mint Chocolate Chip Doughnut Sundae Bowl, Raw Apple Crisp Bowl, Summer Picnic Bowl, Cabbage Rolls Bowl, Upside-Down Shepard’s Pie Bowl, Mozz-Stuff Neatballs Bowl, Loaded Potato Breakfast Bowl sound to you? These are just a few I book-marked when I first glanced through the book. I know operation Cook Thru Vegan Bowl Attack needs to happen. Someone must organize that!! Has someone? Must look into that.

Anyway, back to the real reason why you’re here. The Loaded Potato Breakfast Bowl. This is simple- as in great for a weeknight meal. Made in less than 30 mins, 1 pot ok 2 pots- as you need one for the gravy. This recipe will be one of your go to’s when you’ve had a bad day, or caught in the rain, or you just want comfort food. Potatoes and veggies with mushroom gravy- in a bowl hot and savory- you in warm pj’s, watching a good movie to unwind from the day. 6 ingredients- 7 if you count the oil and 7 for the gravy, plus pepper and cheese if you’re using.

Enjoy- Give into The Vegan Attack Bowl!!

 

Loaded Potato Breakfast Bowl*

Loaded-Potato-Breakfast-Bowl

Gluten-free • Sugar-free
This crispy potato hash is covered in Heavenly mushroom gravy, and
it is the perfect breakfast food to serve your dad. I know firsthand that this bowl is a crowd-pleaser!

Ingredients

For the potato hash:
2 teaspoons coconut oil
1½ pounds (680 g) russet potatoes, chopped
1 cup (160 g) diced white onion
1 cup (180 g) diced tomato
½ cup (75 g) diced red bell pepper
Salt and freshly ground black pepper, to taste
1 cup (20 g) firmly packed arugula

For the mushroom gravy:

1½ cups (355 ml) plus 1
tablespoon (15 ml) light coconut milk, divided
½ cup (80 g) diced white onion
2 cloves of garlic, minced
½ cup (35 g) diced baby bella mushrooms
1 tablespoon (8 g) cornstarch
3 tablespoons (12 g) nutritional yeast
1 tablespoon (15 ml) liquid aminos
Freshly ground black pepper, to taste
Vegan cheese shreds, for topping (optional)

To make the potato hash: Melt the coconut oil in a large pan over medium-high heat. When the pan is hot enough to make water sizzle, put the potatoes in. Cover and cook for 15 minutes, stirring occasionally. (Start your gravy now, if you can.) Add the onions to the potatoes, cover, and sauté until the onions become translucent. Lower the heat to medium and then add the tomatoes and bell pepper to the pan. Leave uncovered and sauté until the potatoes are crispy and cooked all the way through. Season the hash with salt and pepper. Wait until right before serving to fold in the arugula, so that it does not become too limp.
To make the mushroom gravy:

Make the gravy at the same time as the potatoes if you can; I wouldn’t recommend doing it afterward, as the potatoes may get mushy when reheated. Coat a medium saucepan with 1 tablespoon (15 ml) of the coconut milk. Bring to a simmer over medium heat. Next, add the onion and sauté for 2 minutes and then stir in the garlic. Cook until the onions are almost translucent and then add the mushrooms. Sauté until the mushrooms have darkened and reduced in size. Sprinkle the cornstarch over the onion-mushroom mixture and stir until everything is coated evenly. Put the contents of the saucepan in a blender or food processor along with the remaining coconut milk, the nutritional yeast, and liquid aminos and pulse a few times for a smoother consistency. Pour the gravy back into the saucepan and bring to a boil. Lower the heat so that the gravy simmers. Stir or whisk every couple of minutes until it reaches the desired thickness and then season with pepper.

Divide the potato hash among 4 bowls (don’t forget to fold in the arugula first!) and top with cheese shreds, if using, and the gravy. Serve immediately.

Yield: 2 large or 4 small serving.

*I was given permission to share the recipe and photograph.

Jackie Sobon is the mastermind behind all the photos in Vegan Bowl Attack published by Fair Winds Press. To purchase her book click on the Link.

Tell us, what is your favorite bowl?

Pure and Beautiful Vegan Cooking, review and giveaway

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 Breakfast Scramble w Roasted Potatoes

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.

Serves 4

 

Potatoes

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

Scramble

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.

Page Street Publishing gave me copy of Pure and Beautiful Vegan Cooking and is going to send a copy out to one lucky person. Click HERE to enter.

Make sure to visit Kathleen for more recipes. You can find her on twitter, facebook, IG.

How do you like your scramble?