Tofu Scramble

From Love and Lemons  https://www.loveandlemons.com/wprm_print/54516

I made a similar recipe from their Every Day cookbook, called Yellow Squash Turmeric Tofu Scramble, that is essentially the same, with the almond milk mixture, but adds in one small yellow squash and some red pepper; I also added a tomato.  It was very good and very filling, in a whole wheat wrap with avocado and arugula in it and air fried potatoes on the side.  See photo 5/2/23.

Tofu Scramble

Prep Time: 5 mins

Cook Time: 10 mins

Serves 4 - I was surprised, plenty for 4 people.

This tofu scramble recipe is the ultimate plant-based breakfast! I love to serve it with fresh veggies, sliced avocado, and salsa to take it over the top.

Ingredients

• ⅓ cup almond milk (1/2 cup in the book)
• 2 tablespoon nutritional yeast
• 2 garlic cloves, minced
• ½ teaspoon Dijon mustard
• ¼ teaspoon ground turmeric
• ¼ teaspoon ground cumin
• 1 tablespoon-extra virgin olive oil
• ½ cup diced yellow onion
• 14 ounces extra-firm tofu, patted dry and crumbled
• Sea salt and freshly ground black pepper

Serving suggestions:

• Tomatoes, salsa or pico de gallo
• Avocado (and lemon wedge) and/or tomatillo salsa verde, or red pepper flakes
• Sauteéd spinach or kale
• Cilantro
• Tortillas

Instructions

• In a small bowl, whisk together the almond milk, nutritional yeast, garlic, mustard, turmeric, cumin, and ½ teaspoon salt. Set aside.
• Heat the olive oil in a large skillet over medium heat. Add the onion and pinches of salt and pepper and cook until soft, about 5 minutes. Stir in the tofu and cook for 3 to 5 minutes, until the tofu is thoroughly heated. Reduce the heat to low and stir in the almond milk mixture. Cook for 3 minutes, stirring occasionally. Season to taste with more salt (I like to add an additional ¼ to ½ teaspoon at this stage) and freshly ground black pepper.
• Serve with veggies, salsa, and tortillas, if desired. See the blog post above for more mix-in and serving suggestions.

tofu scramble

 https://simpleveganblog.com/simple-tofu-scramble/

I had silken tofu that I needed to use, but this would be better with firm, I believe.  In any case, I first toasted ras el hanout, turmeric and cardamom.  Then sautéed the tofu.  Then added some salt and pepper.  It was very good, especially on toast with guacamole.  

Green Frittata with leeks, Kale and parsley

From Washington Post - or with onion, spinach and cilantro, dill and basil... or whatever you have

As with other frittatas, you can avoid having the eggs stick to the bottom by sautéing the veggies in a different pan, then transferring to a clean, oiled over-proof pan, then adding the eggs on top.

Ingredients:

6 large eggs

1/4 cup low-fat milk (used Almond Milk)

1 tsp dijon mustard 

1/2 tsp kosher salt

1/4 tsp ground black pepper

2 Tbsp olive oil

1 medium leek white and light green parts, sliced thinly into half-moons (~ 2 cups) (or ~1/2 large Visalia - leek might be better)

3 cups packed baby kale, coarsely chopped

1 cup finely chopped fresh flat leaf parsley (or cilantro, dill, basil ...)

Directions:

1) in a medium bowl, which together the eggs, milk, mustard, salt and pepper until combined

2) In a 10 inch oven proof skillet over medium heat, heat the oil until shimmering.  Add the leaks and cook, stirring occasionally, until softened, about 4 minutes. 

3) Add the kale and cook, stirring often, until wilted 1-2 minutes.  At first the pan will look completely full, but the kale will wilt fast and reduce.  Add the parsley, stir to combine and spread the vegetables evenly around the bottom of the skillet. 

4) Pour the eggs over the greens, covering them evenly.  Reduce heat to medium-low and cook until the eggs set around the edges but are still loose in the middle, about 8 minutes.

5) Position an oven rack 4-6" from the broiler element and preheat.  Place the skillet under the broiler and cook for 1-2 minutes, or until the surface is set and golden brown.  Let it rest for 1-2 minutes, then cut into 6 wedges.  Serve warm or at room temperature.

Vegan Zucchini Breakfast Strata

Chitra brought this to Sheri's for brunch, and it was amazing.  Definitely try this - looks like it takes a bit of time to get the ingredients together, but it's worth it.  Probably also worth checking out this vegan website.

https://holycowvegan.net/vegan-zucchini-breakfast-strata/

Vegan Zucchini Breakfast Strata

A flavorful vegan zucchini breakfast strata with basil cashew cream and olive oil mashed potatoes. This dish is perfect for any meal any time of the day.

Prep Time30 mins

Cook Time50 mins

Total Time1 hr 20 mins

Servings: 6 servings

Calories: 348kcal

Author: Vaishali · Holy Cow! Vegan Recipes

Ingredients

• 2 medium zucchini (cut into thin rings)
• 1 medium tomato (seeded, all juice squeezed out, and diced)
• 1 onion (finely chopped)
• 4 cloves garlic (crushed)
• 1 tsp Italian seasoning (sub with dry herbs if you'd rather)
• 1 tbsp + 1 tsp extra virgin olive oil
• 1 jalapeno pepper (or any moderately hot chili peppers. Deseed and chop finely)
• 10 leaves basil + more for garnish
• 1 cup raw cashews soaked for 30 minutes
• Juice of 1/2 lemon + zest of the lemon
• 4 medium russet potatoes (boiled and peeled)
• 4 leaves sage (finely minced)
• 5 slices bread (use white, whole wheat or sourdough, cut into cubes. For a gluten-free version, use a glutenfree bread.)
• Salt and ground black pepper to taste

Instructions

• In a skillet, heat 1 tsp olive oil. Add the garlic, sauté for a few seconds. Don't let it brown. Add the zucchini, tomatoes and onions. Season with ground black pepper and Italian seasoning. Saute for five minutes or until zucchini is soft but not mushy. If there is liquid in the pan, cook over high heat for a few minutes until most of it has evaporated. Turn off the heat.
• While the zucchini is cooking, place the soaked, drained cashews in a blender along with 2 cups water, basil, lemon juice, salt and jalapeno. Add salt to taste and blend until very smooth.
• Make the mashed potatoes by mashing together the boiled, peeled potatoes with the remaining 1 tbsp of extra virgin olive oil, salt, sage, and lemon zest.
• In a large bowl, mix the zucchini-tomato mixture, bread, and half the mashed potatoes.
• Place them in a 9 X 12 inch baking dish and spread evenly.
• Pour on the basil cream evenly, and toss or press down slightly to make sure the bread cubes are immersed in the cream.
• Scatter on the remaining mashed potatoes over the casserole.
• Cover tightly with a cling wrap and place in the refrigerator overnight for the flavors to merge and for the bread to get thoroughly soaked.
• When you're ready to bake, preheat the oven to 350 degrees
• Place the baking dish in the oven and cook 40 minutes.
• After 40 minutes, turn on the custom broil to 450 degrees. Broil for 8-10 minutes or until the tops of the bread and mashed potatoes turn golden brown.
• Remove from the oven, garnish with basil, let stand about 10 minutes. Then scoop out and serve hot.

Nutrition

Calories: 348kcal | Carbohydrates: 49g | Protein: 11g | Fat: 14g | Saturated Fat: 2g | Potassium: 1030mg | Fiber: 5g | Sugar: 7g | Vitamin A: 371IU | Vitamin C: 27mg | Calcium: 84mg | Iron: 4mg

Foolproof Shakshuka

https://cookieandkate.com/foolproof-shakshuka-recipe/
Shakshuka is a popular Middle Eastern dish featuring poached eggs in a hearty tomato and pepper sauce. Recipe yields 4 to 6 servings.

Added celery and yellow pepper.  And an extra 15 oz of diced tomatoes with green chile peppers.  And sprinkled in some extra coriander, ground ginger and fenugreek powder.  Baked for about 10-12 minutes at 370 degrees, and the yolks were just a little runny.  Overall very good.

I was going to make this for father’s day brunch, but chocolate chocolate chip pancakes won out.  So we had this for dinner.  This recipe is so easy - chop the onion, pepper and garlic, and the rest is just gathering ingredients.  I prefer coriander to cumin, so I used 1/2 tsp of each.  I added 1/2 can of chickpeas for protein.  And we had loads of mint and basil growing, so I did use parsley in the dish, but topped it with the mint and basil.  All delicious.  The eggs did not stay on top and as separate as a previous try with a stovetop version, but it may have been that I didn't make the wells deep enough.  I was working with a slotted spoon and used that for the wells which may have been the problem.  Next time, no slots! 

Definitely will make this again! 

Similar recipe in Amrikan by Khushba Shah - recipes of the Indian diaspora.  Very similar to this, but Kashmiri red chili powder instead of paprika and red pepper flakes.  Also 1/4 tsp turmeric, 1-2 tsp garam masala, some milk, topped with cilantro.  Topped it with yogurt as it was somewhat spicy … but very good!  

SCALE

INGREDIENTS - see above for Indian adaptations

• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 1 large red bell pepper or roasted red bell pepper, chopped
• ¼ teaspoon fine sea salt
• 3 cloves garlic, pressed or minced
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin (or 1/2 cumin and 1/2 coriander)       
• ½ teaspoon smoked paprika
• ¼ teaspoon red pepper flakes, reduce if sensitive to spice
• 1 large can (28 ounces) crushed tomatoes, preferably fire-roasted 
• 1/2 to 1 can chickpeas, drained
• 2 tablespoons chopped fresh cilantro or flat-leaf parsley, plus addition cilantro or parsley leaves for garnish (or basil and mint for garnish)
• Freshly ground black pepper, to taste
• 5 to 6 large eggs
• ½ cup crumbled feta - used less than 1/4 cup, but the added taste was good
• Crusty bread or pita, for serving (or naan)

INSTRUCTIONS

1. Preheat the oven to 375 degrees Fahrenheit. Warm the oil in a large, oven-safe skillet (preferably stainless steel) over medium heat. Once shimmering, add the onion, bell pepper, and salt. Cook, stirring often, until the onions are tender and turning translucent, about 4 to 6 minutes.
2. Add the garlic, tomato paste, cumin, paprika and red pepper flakes. Cook, stirring constantly, until nice and fragrant, 1 to 2 minutes.
3. Pour in the crushed tomatoes with their juices and add the cilantro. Stir, and let the mixture come to a simmer. Add chickpeas, if using.  Reduce the heat as necessary to maintain a gentle simmer, and cook for 5 minutes to give the flavors time to meld.
4. Turn off the heat. Taste (careful, it’s hot), and add salt and pepper as necessary. Use the back of a spoon to make a well near the perimeter and crack the egg directly into it. Gently spoon a bit of the tomato mixture over the whites to help contain the egg. Repeat with the remaining 4 to 5 eggs, depending on how many you can fit. Sprinkle a little salt and pepper over the eggs.
5. Carefully transfer the skillet to the oven (it’s heavy) and bake for 8 to 12 minutes, checking often once you reach 8 minutes. They’re done when the egg whites are an opaque white and the yolks have risen a bit but are still soft. They should still jiggle in the centers when you shimmy the pan. (Keep in mind that they’ll continue cooking after you pull the dish out of the oven.)
6. Using oven mitts (both hands!), transfer the hot skillet to a heat-safe surface like the stove. Top with the crumbled feta, fresh cilantro leaves, and more red pepper flakes, if desired. Serve in bowls with crusty bread on the side.

Chocolate chocolate chip pancakes

For father's day, this was well-received ;-)
https://www.food.com/recipe/chocolate-pancakes-268701

INGREDIENTS

Nutrition

• 1⁄2

  cup  all-purpose flour
• 1⁄2

  cup  whole wheat flour
• 1⁄4

  cup unsweetened cocoa powder
• 3 

  tablespoons  granulated sugar
• 2 

  teaspoons  baking powder
• 1 

  pinch  salt
• 2 

  large  eggs
• 1 

  1 cup  1% low-fat milk or 1 cup soymilk
• 2 

  tablespoons  water
• 2 

  tablespoons  canola oil
• 1⁄2

  teaspoon  pure vanilla extract
• 1⁄2

  cup semi-sweet chocolate chips
•   raspberries (optional) or strawberry (optional)
•   vanilla yogurt (optional)

  
  

• In a large mixing bowl or a food processor fitted with the steel blade, combine flours, cocoa, sugar, baking powder, salt. Mix well.
• Add the eggs, milk, water oil, and vanilla. Whisk together, or process 8-10 seconds, or until smooth and blended. Using the rubber spatula, mix in the chocolate chips.
• Spray a large nonstick frying pan or griddle with cooking spray and heat over medium heat.
• Drop the batter, using a scant 1/4 cup for each pancake, into the frying pan.
• Cook for 2-3 minutes, or until bubbles appear on the top. Turn pancakes with a rubber spatula and lightly brown for 2-3 minutes.
• Repeat with remaining batter. Because chocolate chips tend to sink to the bottom of the batter stir often. Serve pancakes warm with berries or yogurt.

Sweet Potato Kale Frittata

https://www.goodhousekeeping.com/food-recipes/a15996/sweet-potato-kale-frittata-recipe-clx0914/

Danielle made these for me for Mother's Day along with roasted potatoes and banana oatmeal muffins -
so indulgent!  Great recipe.

1 tsp. Kosher salt

1/2 tsp. freshly ground pepper

2 c. sweet potatoes

2 tbsp. olive oil

2 c. firmly packed chopped kale

1/2 small red onion

2 clove garlic

3 oz. goat cheese

 Powered by Chicory

Directions

1. Preheat oven to 350 degrees F. Whisk together eggs and next 3 ingredients.
2. Sauté sweet potatoes in 1 tablespoon hot oil in a 10-inch ovenproof nonstick skillet over medium heat 8 to 10 minutes or until potatoes are tender and golden; remove and keep warm. Sauté kale and next 2 ingredients in remaining 1 tablespoon oil 3 to 4 minutes or until kale is wilted and tender; stir in potatoes. Pour egg mixture evenly over vegetables, and cook 3 more minutes. Sprinkle egg mixture with goat cheese.
3. Bake at 350 degrees F 10 to 14 minutes or until set.