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?

 

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Popcorn Chicken and Potato Wedges

Ahhh good ol’ vegan snack down! I don’t know about you but I love taking recipes and making them vegan.

Let’s talk about the potato wedges. I really don’t have a recipe for them but this is what I did.

Peeled and sliced 2 potatoes into wedges. Placed in cold water, until the popcorn chick*n was cooked.

Place potato wedges and water into the salad spinner (yes you did read right), drain the water. Get off as much water as possible. Place into dry bowl, add some oil, salt, pepper, garlic powder, a pinch of parsley, a pinch of basil, some red pepper flakes….. look around, see what else you want to add… you spy the smoked paprika, so sprinkle some of that on and mix together.

Now, you could place into a pre-heated oven at 450 for 35-40 mins flipping once. Or you could, like me, use the air fryer and cook on 180 for 26 mins shaking once.

For the popcorn chick*n:

1/2 block of tofu, pressed

2 teaspoons of garlic powder

1 teaspoon of onion powder

1 tablespoon of hemp seed

2 tablespoons of chick*n seasoning, I use Butler Food brand

1/2 bag of Plentils by Enjoy Life- the sea salt flavour

1/3 cup of Chipotle Chinook mild sauce or sauce of your choice.

  1. Take the tofu and cut into pieces – I ended up with 24 pieces.
  2. Place plentils into a ziplock bag and crush the chips into small pieces then add everything but tofu and sauce to bag. Shake it, shake it good. Put on some good music and dance around while your crushing and shaking them, and sip on some wine as well.
  3. Place 1/2 of the tofu into the bowl with the sauce in it, make sure to cover all the pieces. Place sauced tofu into the crush plentils.
  4. Repeat with the rest of the tofu.
  5. Shake the tofu pieces in the ziplock bag to cover every inch of the cubes.
  6. Place the tofu onto some parchment paper in the airfryer.
  7. Cook for 20 mins on 180, shaking once.

Enjoy with you favourite ranch dip. May I suggest some daiya ranch?

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Let me know what you think. If you like this recipe, please share it. Oh and remember this one for game night. Perfect snack for all.

The recipe that inspired me can be found here.

Agave Sriracha Tofu

I came across Becky’s Agave Sriracha Tofu Bites with Ranch Dipping Sauce on facebook a few weeks ago and knew I needed to make them. The timing couldn’t have been more perfect as I needed to use up some tofu before it went bad and for the first time ever, I didn’t feel like making my scramble. Look at this. I made home fries to go with it. I used Follow Your Heart Ranch for dipping. My thoughts on the dip later. Right now I want to focus on this *must make* recipe. Becky’s method uses the oven, but I’m all into seeing what I can make in the Sheldon (my air fryer). I cooked mine for 20 mins on 180, shaking once. Next time, I will check after 15 mins- but these turned out really good. AND the sauce? BOOM!!

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I would’ve thrown out the marinade if it wasn’t for Becky mentioning- save it, it’ll be fine in the fridge. I hydrated some soy curls, as that’s another one of my obsessions. I left the curls soaking up that sweet, spicy delicious sauce in the fridge over nite. The next day I added some red chili flakes, and for the first time in weeks I used my oven. I used a low setting and cooked it for a few hours. Flipping the curls every once in awhile. They were good!

soy-curls

Because my phone went crazy on me and was disabled I lost some (a lot of) pictures so I don’t have a photo of this cooked. Looking at this saucy mixture is making me hungry!! I need to make some more STAT!!!

Be sure to check out Becky’s recipe over on Glue & Glitter. I promise you it will not disappoint you at all. In fact, being inspired by this recipe- I played around with this recipe with garlic chili sauce. That was pretty epic as well! I’ll be posting the recipe for that shortly.

Thanks for reading 🙂

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?