A few things I’ve made in the last few weeks:
Nooch-less Tofu Scramble
This is actually what I had for breakfast this morning. I love making scrambles when I’m off from work and have the time, but I woke up to realizing I was completely out of nutritional yeast. I’ve never had a scramble without it, but I was determined to make it work.
It was easier than I’d imagined, and here’s what I did to make it oh-so-delish: Saute onion and green pepper in canola oil, add broccoli. Add pressed and cubed tofu. Let everything cook a few minutes and start to brown. Add the following seasonings: 1/2 Tbs soy sauce; 1/2 Tbs each of yellow and stone-ground mustard; pinches of paprika, dried basil, ground sage, turmeric, fennel seeds, salt and pepper (I also used a dried-mushroom based “Fiesta Seasoning”). Cook until dry and crispy. I served the scramble over a salad mix with herbs, and topped it with my favorite hot sauce and hickory-smoked sea salt:
Pasta with walnuts and Chanterrelles.
A few days ago a friend bought over a container of chanterrelle mushrooms. They are undoubtedly my favorite fungus, with a sweet, “flowery” taste (as my boyfriend describes them). Usually when I’m lucky enough to score some, I just saute them with Earth Balance, rosemary, salt and pepper, but I wanted to try something a little different this time.
I came across this recipe a long time ago and remembered it, but I can’t remember where exactly it came from. It contains sauteed shallots, dry rubbed sage, and shell pasta, and I added some fresh thyme I happened to have on-hand at the time. Overall, it was pretty good, but I think I’ll just go back to eating them simply, sauteed in a little butter and served on toast.
These are the cabbage rolls from Sarah Kramer’s La Dolce Vegan. I had to make a few substitutions because of what I didn’t have on hand. Instead of walnuts, I used pecans, and I substituted ketchup for tomato paste. I also doubled the bulgur and topped the dish with breadcrumbs. They turned out delicious. The home-made garlicky tomato sauce was really flavorful, and I loved having cooked cabbage inside the cabbage rolls. For some reason I had always imagined that cabbage rolls were difficult and time-consuming to make, but these proved to be neither. I’ll definitely be making these again, although next time I plan on adding some shredded carrot.