Pictures of Scrambler

Sorry it’s been so long since we have posted but things have been crazy around here.

however, we have managed to keep up on the picture taking of our food (for the most part) and here are those pictures of tofu scrambler.

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Tofu Scramble

Okay, so there’s defintiely pictures to come. I promise.

At least once a week, Lindsay and I make breakfast food. Sometimes it is actually for breakfast and others it is for lunch or dinner. Either way, it’s my time to make food for her since she usually makes everything else (with my assistance of course!). My breakfast specialty is tofu scrambler and we always have that with a side or two (usually toast and hashbrowns or fake breakfast “meat”).

I don’t use a recipe or anything for the scramble, just add spices and veggies (and sometimes veg*n cheese or bacon) to the mix and go.

Here’s what i used for this batch:

  • chopped mushrooms
  • diced onions
  • diced tomatoes
  • veggie spice
  • cumin
  • turmeric
  • curry
  • paprika
  • salsa
  • 1 block of vegetable tofu (FIRM)

and the process:

  1. Chop the onions, tomatoes and mushrooms.
  2. Fry up the onions and mushrooms in olive oil until the onions are translucent
  3. Crumble the block of tofu into the pan
  4. Mix in about a cup of salsa
  5. Min in a couple of teaspoons of veggie spice for flavour and colour
  6. Mix in cumin, curry, paprika, turmeric to taste/smell
  7. Make sure everything is mixed well and reduce heat on the frying pan and let it cook for a while to absorb in all the flavours

Get Better Soup

Poor Neil is sick so i decided to make him some soup to get better!

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Ingredients:
1 small onion
1 large carrot
1 largish potato
a few mushrooms
a few morningstar chicken strips
1 head of roasted garlic
6 cups of “chicken” stock
1 teaspoon of veggie boullion
2 teaspoons of veggie seasoning
salt and pepper
1 can of canellni beans
1 tablespoon of cornstarch and a little of the cooking liquid

saute the onion in oil while doing this cut up the carrot and potato and then add to pot. cook for a bit and then add the diced up mushrooms and chicken strips. stir and then add the veggie seasoning and salt and pepper. mix and let cook about a minute. then add the “chicken” stock and the veggie boullion. mix a bit of the cooking liquid with the cornstarch and then add. Let come to a boil. Then add the beans and roasted garlic. Let simmer about 30 min. (best to set over night)

let

Mushrooms and Fava's

I decided to make mushrooms with sage and a side of cajun roasted fava beans

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for the mushrooms with sage:
2 cups of mushrooms
1 small onion
1 tsp sage
1 tsp vegetable spice
1/4 c sour supreme
salt and pepper to taste
and left over potato wedges

saute onion in a small amount of oil. once translucent add mushrooms, sage, and vegetable spice. cook for 3-5 min. then add salt and pepper and potato wedges. then add sour supreme

for the fava beans:

i use frozen and thaw them a bit in the microwave.
pre-heat oven to 450 degrees

on a sheet pan put 2 cups fava beans and then sprinkle about a tablespoon of olive oil over and about 2 teaspoons of lime juice. next sprinkle a good amount of salt on and some pepper and cajun seasoning (i like to use a little montreal chicken spice and cayenne pepper) then toss to coat and place in the oven and cook until golden brown.

Left Overs

I made some risotto a few days ago and have been using the leftovers to make different things. The other night i made a calzone and i used the recipe from my last post for pizza crust as the crust for the calzone.

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The filling:
leftover Risotto
leftover sundried tomato pizza sauce
carmalized onions and mushrooms

i mixed these together and filled the calzone crust and then baked at 400 degrees for 20min.