A Lovely Weekend Day

This weekend it has been beautiful in Vermont, summer has finally arrived! Bianca’s guest post this weekend inspired me to make my own version of eggs benedict, specifically my absolute favorite version that I used to get all the time before I went vegan at Sneakers in Winooski VT.  It is a California benedict which includes avocado which just makes this dish wonderful.  We enjoyed our benny with homefries, hot sauce and the best coffee ever from Kicking Horse Coffee in British Columbia.

California Benedict (serves 4)

  • 1 avocado, sliced into 16 slices
  • 2 cups arugala, divided
  • 4 whole wheat english muffins, toasted
  • hot sauce (optional)

“Eggs”:

– 2/3 block of tofu sliced in 2 then again into 4 triangles

  • 1T nutritional yeast
  • 1C vegetable broth
  • 1/4t chipotle chili powder
  • 1/4t cumin
  • 1/4t garlic powder
  • 1/2t dried thyme
  • 1t red wine vinegar
    • Mix all the ingredients together and place the tofu slices in the mixture to marinade for 30 minutes.

Hollandaise Sauce:

  • 1C non-dairy milk
  • 1T lemon juice
  • 3T nutritional yeast
  • pinch cayenne
  • 2T vegan margarine
  • 1T cornstarch
  • 1/2C vegetable broth
  • salt and pepper
    • Blend all the ingredients together and then place in a small sauce pan over low heat.  Whisk occasionally to create a smooth sauce.  Heat until thickened and then remove from the heat until ready to use.  Warm the sauce gently before serving- you may need to add a little more non-dairy milk to thin the sauce.

Putting it all together:

Top each side of the english muffin with 1/4 of the arugula and place 2 slices of avocado on each side.  Top with 1 piece of tofu and the drizzle with the hollandaise sauce.  If you would like top with a few drops of hot sauce.

After breakfast we were feeling pretty full so lunch was light just a wonderful coconut milk yogurt parfait which was delicious and very pretty to eat.

Dinner was per the request of my hubby who was craving some spicy delights- tempeh bites.  I decided to make three variations a Chipotle BBQ, Sriracha Hoisin, and good old Frank’s Hot sauce. I served it with a little sweet corn guacamole and bean and veggie salad.

Guest Post: I Missed Eggs the Most by Bianca Phillips

I Missed Eggs the Most

Guest post by Bianca Phillips

http://vegancrunk.blogspot.com

Hey y’all! Bianca here from Vegan Crunk. Lindsay asked me to write a guest post, so here goes. If you don’t know me, I’m a Dirty South vegan from Memphis, Tennessee. I’m currently working on a cookbook of veganized Southern classics and comfort dishes. I’ve been vegetarian for almost 16 years, and a vegan for five.

Having spent so much of my youth as a vegetarian (beginning at age 14), I can honestly say that I never really missed meat. Maybe for a few weeks after giving it up, but I don’t remember the transition from omnivore to vegetarian being very hard. Much harder was the move from a lacto-ovo veg diet to veganism.

But unlike most people, it wasn’t the cheese that held me back. It was the eggs. In my pregan days, I loved eggs … incredible, edible eggs. Fried, scrambled, boiled, made into an omelet — it didn’t matter. After transitioning, it took me a hot minute to get used to the idea of never having another deviled egg or a cheesy, fluffy omelet. That was, of course, before I realized what a wonderful stand-in tofu makes for eggs.

I started with Tofu Scramble:

Though it lacks of the fluff of scrambled eggs, tofu scramble makes up for it in the presence of fresh veggies. It’s more nutritionally complete, and oh so comforting. Here’s my recipe:

Cheeze Eggs

—————-

3 Tbsp. soymilk

1 Tbsp. soy sauce

2 Tbsp. nutritional yeast

1/2 tsp. onion powder

1/2 tsp. garlic powder

1/2 tsp. turmeric
1/2 tsp. dried basil

1/4 tsp. celery salt

1 cup chopped vegetables, optional

Non-stick cooking spray or 2 tsp. oil

1 lb. extra-firm tofu

Blend soymilk, soy sauce, and spices in a small bowl. Spray a non-stick skillet with cooking spray or use a couple teaspoons of olive oil to sauté veggies (if using) for 3 to 4 minutes. Crumble in tofu and add spice mixture. Cook several minutes until any water from the tofu is absorbed and tofu is hot.

After discovering the Fat-Free Vegan Kitchen blog and Vegan Brunch, I began making vegan omelets:

Dare I say that I think tofu omelets taste better than their eggy cousins? And this is coming from a self-professed egg lover. Click here (http://blog.fatfreevegan.com/2007/09/vegan-omelette-for-one.html) for Susan V’s yummy omelet recipe.

Finally, I got all crazy and decided that if tofu could make better-than-eggy scrambles and omelets, how would the bean curd fare in a deviled “egg”? After a little experimentation, Tofu Deviled Eggy Bites were born:

I’ve served these at parties to non-vegans who declared that they actually taste very much like actual deviled eggs. The secret is black salt — available at Indian markets. Here’s the recipe:

Tofu Deviled Eggy Bites

——————————-

1 pound extra firm tofu

Half of a 12.3-ounce package of firm silk tofu (about 1 cup)

1 cup canned Great Northern beans, drained and rinsed

2 Tbsp. vegan mayonnaise (like Vegenaise)

1 Tbsp. yellow mustard

1 tsp. turmeric

1/2 tsp. black salt (plus about 1 Tbsp. more for spreading on “egg whites”)

1 Tbsp. dill pickle relish

1/2 Tbsp. red onion, very finely minced

Black pepper, to taste

Paprika, for garnish

Fresh chives (optional, for garnish)

Drain water from the extra firm tofu. Wrap in several layers of paper towels and place on a plate. Put something heavy on top, like a jar or book, and allow to press in the fridge for at least 30 minutes.

After extra firm tofu is pressed, cut it in half. Then cut each half into four quadrants or squares. Slide a knife on the side of each quadrant to cut three squares from each. In the end, you should have about 24 little squares. If these instructions are too confusing, just cut into bite-sized squares and aim to get about 20 to 24. Set aside.

Place the silk tofu, beans, mayonnaise, mustard, turmeric, and one teaspoon black salt into a food processor. Process for about a minute or until smooth. Transfer to a mixing bowl and stir in relish, onion, and black pepper. Set aside.

Pour the other tablespoon of black salt into a small bowl. Using your fingertip, rub a touch of black salt on each white firm tofu square. Top each square with a dollop (about one teaspoon) of the yellow silk tofu mixture.

Sprinkle with paprika and top with chives.

Makes about 24 bites.

Moving Day Part 3.1

I had the hardest time getting up this morning and as soon as I got out of bed the fur baby curled up and decided to take a snooze; she has no idea how lucky she is. After all the packing and moving this weekend I feel like I didn’t even get a weekend off and I am dead today-the rain doesn’t help either.  Yesterday we picked up the last of our belongings and finished cleaning our old place.  While we cleaned I enjoyed a Hint water that they sent me to sample and some chips.  The water was okay the flavor was a bit strong for me but it was at least refreshing while we cleaned.

With the help of my parents the 4 of us were able to clean the place and be on our way in just over 2 hours which was great.  We then stopped to have a picnic on the way back to their house, our temporary home.

White Bean and Avocado Sandwiches

Ingredients

  • 1-15oz can of white beans, drained, rinsed and gently mashed
  • 1/2 an avocado diced
  • 1 small tomato, seeded and diced
  • 1/4 cup green onions, thinly sliced
  • 2T reduced fat Vegenaise (or your favorite vegan mayo)
  • 1/4 of a lemon juiced
  • salt and pepper to taste

Makes enough filing for 4 sandwiches.

With my sandwich I enjoyed a Polar seltzer and for dessert an O’Cookie .  I was sent these to sample and the sample included 2 non-vegan and 2 vegan packages so my parents enjoyed some of the non-vegan and my hubz and I the vegan.  The favorite from my dad who tried both a vegan and a non-vegan was the Dark Chocolate Peanut Butter Oat which unfortunately is not vegan.  The vegan flavor we tried was Dark Chocolate Raisin Oat – it was good and I love how tiny the cookies are.

Moving Day 3.2 is still to come- I’ll try posting this evening if the internet is working at my parents house.  We are only on part 3 of the moving process and I am hoping that we don’t have too many more. *Dreaming of moving into our new place*

Moving Day Parts 1&2

Hey Bloggies over the last 3 days the Hubs, my parents and I have been packing up, moving and cleaning our old place to move everything into our friends basement until we find out when we can finally move into our new apartment.  We were supposed to move in July 1st however due to building hold-ups we aren’t sure when we are going to be able to move in.  We just hope that it’s in the next 2-3 weeks.  For now we are crashing in my parents 2nd living room and it’s nice but we have no cellphone service and slow internet BOOOO; oh yeah and an hour commute to work.

When we arrived at my parents house after hours of moving boxes and cleaning I was delighted to see that a package from Divvies Bakery. Inside the box I found a number of goodies that of course will be blogging about them but I’ll start with this wonderful treat.

Okay before I enjoyed one of these wonderful cupcakes I first had dinner. For dinner we had swiss chard and chickpeas, brown rice pilaf and steamed broccoli.

Finally it was time to enjoy a yummy cupcake topped with frosting and sprinkles.  These cupcakes were delicious! They were so moist and the frosting was fudgie goodness.  I love that these are vegan and are made in a nut free facility which is great for those who have nut allergies.

The internet is so slow here I will finish blogging with Part 3 of moving days.  Nightie Night!

Breakfast With A Friend

This morning I met my good friend Denise for breakfast at Magnolia Bistro in Burlington.  This is my favorite breakfast spot in Burlington because not only do they have tons of vegan options but they are a certified green restaurant that sources their goods from local resources.  Although I was eyeing the potato pancakes I decided to go with my favorite tofu scramble, the sesame tofu scram.

I also enjoyed a fresh squeezed organic orange juice because it’s delicious and I’ve been trying to crowd out coffee.

Breakfast was delicious and I had a wonderful time chatting with my dear friend who is on her way back to Denver tonight boooooo. Now I’m off to work! Blog you later!

Q: What did you have for breakfast?