>Vegan MoFo Day 23: Breakfast

>Breakfast is, undoubtedly, my favourite meal of the day.

Usually, I have toast topped with avocado and nutritional yeast, and, on occasion, I add a small bowl of cereal. Sometimes I’ll change it up and do a green smoothie. Even more rarely, I’ll make pancakes.

This morning, I made something completely different. This Tofu (for) Breakfast Sandwich from Food From a Former Fat Girl. It was great. She is a vegetarian, not vegan, and she topped the sandwich with provolone cheese. I added a bit of Daiya mozzerella shreds instead.

Last week, I made quite a few breakfast scrambles. They’re super easy, and if you haven’t ever done it, I recommend making an attempt. Hopefully, you’ll fall in love.

Basic Tofu Scramble:

Firm Tofu (for one scramble, I usually use 1/8 or 1/16 of a block – depending on how many veggies I throw in) – pressed

turmeric

onion powder

lemon pepper

garlic powder

salt

Veggies of choice. I use mushrooms, sweet peppers, some jalepeno, greens, or whatever else I have in the fridge. I love to top it with avocado.

Mix tofu and spices together – mash tofu with a fork while you mix.

Throw chopped veggies in a pan and cook most of the way. Add tofu. Heat through – I like mine a bit toasty.

If you have it, add some “We Can’t Say Its Cheese” or other vegan cheese of your choice.

Top with avocado, try not to eat it too quickly

>Vegan MoFo Day 21: Vegan Po’ Boy Sandwiches

>Today is my dad’s birthday. For his birthday dinner, he wanted Poor Boy Sandwiches, and I wanted to join in. Dad got his “real” Poor Boys, and I made some Bulgur Po’ Boys. They were tasty, but a little mushy. I think the problem was that I didn’t bake them before I boiled them in spicy roux.

Meatfree Balls (Balls of Bulgur? Meatless Balls? Bulgur “Meat”balls? Its Not Meat – balls? Seriously, thinking of a name for this one just kept my mind in the gutter, I’ve got nothin’)

For Meatballs:
1C Bulgur
2C Mushroom Stock

4T ground flax seed

6T water
1 can Dark Red Kidney Beans
1 small-ish white onion, finely chopped
3 cloves garlic
1T Olive Oil
a shake of cumin
a shake of coriander
a shake of cayenne
Breadcrumbs – I toasted two large slices of bread, and pulsed it in my tiny food processor

Cook bulgur in mushroom stock. Set aside.
Whisk flax and water togeher, set aside.
In large bowl, mash kidney beans with a fork. Add bulgur, onion, garlic, olive oil, cumin, cayenne, and coriander. Mix well. Add breadcrumbs. Mix well. Let refrigerate for an hour.
Roll in to 20 balls. If you keep your hands a bit wet, they’ll roll more easily.
Spray a cookie sheet with olive oil. Broil (400*) for about 15 minutes, turning at 10, until golden. This, I did not do, so you may have to change the cooking time. I will update when I do it myself!


Stop here, add to your favourite pasta sauce, eat with bbq sauce on a sandwich, whatever, or, continue and make Po’ Boy Sandwiches.

2T Olive Oil
1/4C flour mixed with a few shakes of creole seasoning
1 small, thinly sliced, yellow onion
1 12oz bottle of your favourite amber beer
1C water
a few T fresh parsley

Add a few tablespoons of vegetable oil to a pan. Heat. Add flour, stir constantly to make a dark brown roux. Add onion. Sprinkle with salt, pepper, and a bit of cayenne. Cook, stirring constantly, until onions are soft. Slowly add water and beer. Bring to a boil. Let thicken, about 10 minutes. Add bulgur balls. Let simmer, uncovered, for about 20 minutes.

For sandwiches, Use French bread, slathered in Veganaise and your favourite mustard. Top with your favourite white vegan cheeze.

>Scavenger Hunt and Vegan Pulled Pork Sandwiches

>Today’s theme: What you don’t leave home without (whether it’s what you can’t leave for a day, or what you must take for a long trip).

I don’t leave my house without my Tevas. Even if I go for a run in my sneakers, my sandals are in my car waiting for me to come back to them. I’m not a big fan of shoes. at all. I’d rather be barefoot than anything else. Since this is generally socially unacceptable, I wear Tevas. They’re super comfortable, and the next best thing to being barefoot.


We did dinner with family tonight. It was a Dinosaur BBQ night. The family made pulled pork from the cookbook, and I made Simple Seitan from Veganomicon. Shred it. Then make your BBQ sauce. If you make it from the Dinosaur cookbook, veganize it by using vegan worcestershire sauce instead of traditional. 


Heat the shredded seitan in enough bbq sauce to make it moist. Toss it on your favourite vegan bun, top it with your favourite vegan coleslaw, and you’re set.

>Some new foods. and maybe a recipe

>I love summer fruit.

I also love to taste the plethora of melons available in my area. Last week, I tried a melon that seemed to just be called Orange Flesh. It was good. Like a sweeter cantaloupe. I’m not a huge cantaloupe fan, so I wasn’t super excited about it – good, but don’t go on a hunt for it.

This week, I got a Golden Dewlicious. It was kind of boring. Until I tossed it into a blender and made a frothy Dewlicious drink. Its sweet and mild – I recommend it.

Now, today’s lunch. Its really simple, and I can’t even call it a recipe. It was just a sandwich. But, it was one of the best damn sandwiches I’ve had in a very long while.

Tofu
Nutritional Yeast
Salt
Pepper
1 very fresh tomato
mustard
veganaise
bread

Easy enough?

You wanna bake the tofu – I usually press it, then slice it into thin(ish) strips – in whatever direction you choose. Today, I made four thin slices (keeping them a very large rectangle)

cover a baking sheet with some tinfoil. Spray some Pam on the tinfoil. Place Tofu on tinfoil. Sprinkle salt, nooch, and pepper on tofu.

Bake at 350 for 15 minutes. Flip. Bake 15 more minutes.

On bread, spread veganaise and mustard (I used spicy brown). Pile high with tomato. Add baked tofu. Eat.

This would be fantastic with a plethora of other veggies/fruits, but I like to keep it simple. Really, it needs only the tofu and the tomato. In fact, I ended up eating a slice of the tofu, sans bread, topped with tomato and I was in heaven.