What I’m Eating: A Week of Vegan Food

In all my years of blogging about vegan food, creating and sharing recipes, writing restaurant reviews, I have never participated in any kind of a What I Ate Wednesday link up or written any thing like Lindsey’s Weekly Eats posts. And as those of who you read my blog, and my history of “series failures” know, it may be a while before you see another post like this. But, as I sat down to write today, I just kept thinking about all the awesome vegan food that I’ve eaten in the last week and I felt like I wanted to share.

I made the most delicious tofu scramble the other day. I’ve written (frequently) about my love of tofu scrambles, and I’ve posted several recipes (here and here). This time I winged it, keeping it very simple and it turned out great.

week of food

In a nutshell: One block of firm tofu, drained. Break it up with a fork (so that it looks like scrambled eggs). Add 1/2 teaspoon turmeric, 1/2 teaspoon cumin, 1/2 teaspoon celery salt, 1 teaspoon garlic powder, and a little pepper. Adjust to your taste. Chop up 1/2 onion, 1/4 yellow or orange pepper, 1 potato, and 1 or 2 Serrano or jalapeno chiles. Cook in a little olive oil over medium heat, until the onion is soft and the potatoes are slightly browned. Stir in the tofu mixture and cook, stirring frequently until the tofu is heated through. Reduce heat and cover. Cook over low heat until the potatoes are cooked. Add a little vegan cheese and re-cover until the cheese is melted. Serve with tortillas, avocado, salsa, etc.

Vegan food

Last night I made tempeh burgers. Nothing especially fancy or different about them but they were very good. I served them with baked potato and zucchini fries.

vegan food

My variations on my shawarma recipes are always a hit in our household. This week I made it with seitan, served with quinoa, hummus, and pita breads.

vegan food

I also discovered Nuttzo! I’ve been using heart healthy Nuttzo all week instead of my regular peanut butter. All the nuts and seeds used in Nuttzo are organic, there are no added sugars, and two tablespoons of the healthy fat in Nuttzo provide 50% of the daily allowance of Omega 3 ALAs. I am pretty boring with my breakfast food, but I’ve used Nuttzo in protein shakes, slathered it on bananas and on my morning toast or muffins all week.

vegan food

I’ve already written about the restaurants where I ate last weekend, so I’ll skip the review and just give you the food porn.

We took out food from Native Foods in Encinitas:

vegan food

vegan food

We had lunch at Earth Bistro in Temecula:

Earth Bistro

vegan food

And breakfast at the Lotus Cafe and Juice Bar:

vegan food

vegan food

What kind of delicious food have you eaten in the last week? Dish! (haha, see the pun?)

Disclosure: I was given a jar of Nuttzo to try and review. All opinions are my own.

Two Vegan Recipes: Spicy Lime Soup & (another) Tofu Scramble + the #Therafit Winner!

Fun stuff first. I happy to announce that the winner of the Therafit Shoes is…..Tina! Congratulations, Tina. You’re going to love your new shoes. The contest may be over, but you can still read my review and get your discount code here.

Therafit

Finding balance in Therafit.

I (frequently) say that I love a good tofu scramble. I hadn’t made one in a while, I think because in my mind I think of it as a breakfast dish and I rarely have time to spend on breakfast prep of anything more complex than oatmeal or a smoothie (and even that’s pushing it).

But, I was at Clark’s the other day, picking up a few items that are hard to find here in the desert (like seitan, Daiya wedges, and vegan prepared food, just to name a few things), when a package of Soyrizo caught my eye. I had a plan.

On a side note, I got a kick out of the very young lady that checked me out. Gazing at my packages of seitan, Soyrizo, tofu, plus a bunch of kale, a bag of quinoa, and a few other things, she asked if I was vegan. Stifling my inner smart-ass, I said yes. She told me that she was vegan as well and was happy to see more vegans. I think she would have liked to say “older vegans,” but I agreed with her, because I’m happy to see more vegans too, young or old(er).

Tofu Scramble. Vegan

Ingredients

1/2 tsp turmeric
1/2 tsp chili powder
1/2 tsp cayenne pepper
1/2 tsp salt
pepper
2 Tbsp Olive Oil
1 cup onion, chopped
1 Serrano chile, seeded and minced
1 med potato, cooked and chopped
1/2 package Soyrizo
1/2 avocado, sliced
1/2 cup vegan cheese (optional)

vegan

Originally posted (with a few changes) here.

Directions

Pat tofu dry. In a medium bowl, use a fork to break up the tofu until it has a texture similar to scrambled eggs. Add turmeric, chili powder, cayenne pepper, salt, and pepper.

Heat olive oil over medium high heat. Add onion and chiles and cook until soft, about two minutes. Add potatoes and cook until slightly browned. Move vegetables to the outside of the pan and add the Soyrizo and cook until heated through. Add the tofu mixture and stir, blending the tofu, Soyrizo, and vegetables. Cook until heated through.

Serve with vegan cheese, avocado, salsa, and toast or tortillas if you like.

Tofu Scramble2

Last week, while I was training my awesome 82 year old client (she still plays and takes tennis lessons a couple times a week!), she told me that she was making a big pot of soup for dinner. With cooling weather finally here in the desert (in the 70s at least), soup sounded pretty good, so I was inspired to make my own.

If you are looking for a traditional recipe for Yucatan Sopa de Lima, you will not find it here. Sorry. But, this easy vegan soup is still delicious, spicy, and warming, and I think you will enjoy it.

vegan

Spicy Chick’n & Lime Soup. Vegan

Ingredients

6 cups vegetable broth
1/2 cup lime juice
1 package Gardein chick’n strips
2 medium potatoes, peeled and chopped
2 carrots, chopped
2 zucchini, chopped
1 can pinto beans, drained and rinsed
1/2 cup salsa
1 teaspoon cumin
1 teaspoon salt
pepper to taste
1 tablespoon olive oil
1/2 onion, chopped
2 cloves garlic, minced
1-2 Serrano chiles, seeded and minced
1 lime
cilantro
avocado
tortillas (corn or flour, your preference)
salsa
vegan cheese (I used Daiya)

vegan

Directions

Combine broth, lime juice, chick’n, potatoes, carrots, cumin, salt and pepper in a large pot. Bring to a boil, then reduce to simmer.

Preheat the oil in a small pan over medium heat. Add onion, garlic, and chiles. Cook until soft, then add to the simmering soup.

Cook soup on low for about 15 minutes, until potatoes and carrots are slightly tender. Add the salsa, beans and the zucchini, and cook for a few minutes more to heat the beans and cook the zucchini.

Garnish with limes, cilantro, avocado, and serve with tortillas, salsa, and vegan cheese.

Well, 11 more days until Christmas. I’ll be spending my weekend with shopping, decorating, cleaning, etc. What will you be up to?

 

Tofu Scramble: It’s What’s For Dinner (and Breakfast)

I love me a good tofu scramble.

The problem is, when I want it, like after a long run or bike ride, or a tough yoga class, I want it. I do not want to cook it. I want it NOW!

Since I live in an area that does not have a vegan/vegetarian restaurant and no other restaurants that are progressive enough to think that offering a vegan option for breakfast would be a great idea, I have no one to cook it for me.

So what’s a girl to do?

My solution: Make up a big batch of tofu scramble for dinner. Refrigerate or freeze the leftovers, then enjoy later for my favorite meal of the week: Post Workout Breakfast!

I can’t believe I never thought of this before. I am the original pizza for breakfast girl (yes, I am). I always keep leftovers in mind when I’m preparing dinner, usually to take to work for lunch.

So anyway, the lightbulb finally when off in my head this week after my hankering for a tofu scramble breakfast went unrequited once again, and I decided to make it for dinner instead. I thought, what if I double it up?

Tofu Scramble Dinner/Breakfast – (makes enough for dinner for two and either one big or two small breakfasts)
16 ounce package of firm or extra firm tofu, drained and pressed.
1/2 teaspoon turmeric
1 teaspoon salt
1 teaspoon onion powder
2 tablespoons nutritional yeast
Pepper to taste
1 small onion, chopped
2-4 small red potatoes, cut into small cubes
1 Serrano chili, minced
3/4 cup mushrooms, sliced
1 medium tomato, chopped
Olive oil (for cooking)

Instructions
Blend your spices, including the nutritional yeast, together. In a small bowl, break up your tofu into small pieces. Sprinkle in the spice blend. You may add a tablespoon of water to help with the blending.

Preheat the olive oil in a frying pan over medium high heat. Add the onions and cook for a couple minutes. Add the potatoes. Cook, stirring occasionally, until the potatoes start to brown. Add the chile and cook one minute more. Add the mushrooms and a little water to the pan, the reduce the heat to medium, cover and let cook until the potatoes are almost tender, about 5-8 minutes. Stir occasionally to keep from sticking.

Remove the lid and add the tomatoes and the tofu. Cook over medium heat, stirring frequently for five minutes. Tofu might brown a little, but don’t let it stick to the pan.

Serve with toast or tortillas

Other Optional Additions:
1/2 package Soyrizo
Red, yellow, orange, or green peppers – I am not a big fan, so I don’t use them too much, but if you like them, go for it.
Really, any vegetable that you like, spinach, broccoli, etc.
vegan cheese

I happened to have a can of cajun style beans that I had bought by accident (don’t ask me how because I’m such a label reader. I must have looked at the picture, which looked like red beans). I heated those up, adding about a half of a serrano pepper (yes, I love them), and served the beans on the side, with tortillas.

Then, two days later, I enjoyed my work-free, post-workout, tofu scramble breakfast. Better than going out to eat!

What is your favorite post workout and/or weekend meal?

Do you like dinner for breakfast or breakfast for dinner?

Note: I am definitely getting old. After writing this post, I did a search on my own blog to link to a post I wrote a few months ago when we were in Encinitas and I had a tofu scramble. I found this, which is very similar in content to this post. The recipe is different, though, so I’m going to publish this anyway. I apologize for my memory loss (but at least you get two tofu scramble recipes out of it!).