Monday, November 12, 2012

Pumpkin Oatmeal "Muffin" Cookies

These cookies have the hearty texture of a muffin and are not too sweet, so they go well with a nice glass of soy milk or a cup of coffee.  I call them a "breakfast cookie".  You can also freeze them and pull them out one at a time to defrost in your diaper bag for on the go breakfasts/snacks.

I wasn't too sure about these because they are not overly sweet and seemed too healthy, but my 3 year old boy exclaimed "These are GOOD, Mommy!" and ate about 3 of them at snack time.  My 1 year old also had some without throwing them at me.  So I guess they're a keeper!

I used this original recipe

and added in 1/2 c. finely chopped kale and a handful of dark chocolate chips

I also cut the sugar.  Instead of the full amount of brown sugar I only used about 1 TBSP, plus 1 TBSP molasses

I subbed in ground flax mixed with hot water to equal the egg whites.

Thursday, November 8, 2012

Perfectly "Cheesy" Crispy Tofu Scramble

There are lots of ways to prepare tofu scramble, some involving chopped various vegetables or adding in exotic spices.

Mine is simple, "cheesy" and perfectly crusty on the outside and chewy on the inside.

Does that sound delishish or disgusting...Depends on who you ask I guess, but for me and my family it is "Tofu Wa Bohu" - silly term courtesy of my husband's fantastic sense of humor  (a play on a nifty phrase picked up from one of our pastor's recent sermon references, 'tohu wa bohu' - - taking something formless and turning it into something wonderful.

Anyway, here is my method.  It does involve finding and investing in Nutritional Yeast, a type of Brewer's Yeast that makes vegan food very tasty and full of B vitamins.  You can find it easily at Whole Foods.


Extra Firm Tofu (1 or 2 blocks depending on how many you are serving) - preferably pressed of most of the water (I have a Tofu XPress but you can use heavy plates or gently squeeze the block by hand)

Nutritional Yeast

Garlic Powder, Salt, Pepper


Butter for frying (we use Earth Balance, which is vegan)


Heat the skillet, add butter
Add full block of tofu - fry until beginning to brown on both sides

At this point, begin to break of the tofu into chunks with your spatula

In a cup, combine about 4 TBSP Nutritional Yeast with 1/2 c. water

As you continue to fry the tofu, gradually add the yeasty liquid (mmm...right?  It is, trust me!)

Keep frying and as the tofu brown and the liquid begins to get crusty, scrape the pan and do this over and over, frying continually

You can just leave the tofu in the pan on the stove frying and checking it until you use up all of the liquid and the tofu is evenly browned and crunchy

By now it is perfect and ready to serve alongside toast, veggie sausage, pancakes, or whatever you usually eat for breakfast/brunch.

Pumpkin-y Chocolate Chip Waffles (with secret kale, carrot and apple!)

I made these, using this original recipe

Mine weren't so much pumpkin-tasting as they were filled with pumpkin nutrition and goodness.  They are more like chocolate chip waffles filled with good-for-you veggies and fruit.  :)

I blended a handful of kale into the milk and added in grated carrot and apple and added chocolate chips.  I prepared them in a waffle maker and cut off the messy edges with a pizza cutter to make them more square.

Makes about 10 waffles

Serving with roasted potatoes, tofu scramble and veggie sausage.

Mmmmmmm...Breakfast for dinner!