June, 2015

  1. vegan tofu & vegetable frittata

    June 10, 2015 by Angie

    I have been on a quest for a new breakfast. I love the blog Fat Free Vegan so I looked there for protein-packed breakfast recipes. I made a slightly altered version of her vegan zucchini frittata Tuesday night. It is potentially too labor- and dishes-intensive to be my every weekday breakfast, but, man oh man, it is phenomenal tasting. I love it so much. The seasoning is just right and the silken tofu, tahini, and soy milk make it deliciously creamy. I ate some of it right out of the oven because I couldn’t help myself!

    tofu frittata

    I warmed some up for breakfast yesterday and today and still have enough to eat tomorrow morning. I could have stretched it to four meals, but I get shaded out by leftovers after the third day.

    Breakfast!
    Tofu frittata and a soy latte lovingly made by Robbie = perfect breakfast!

    The substitutions I made were in the vegetables used. I used three green onions, a medium sized zucchini, a medium sized yellow squash, and a lot of minced garlic. I meant to include fresh spinach but totally forgot 🙁 I couldn’t figure out how to “shred” the squash so I diced them and it worked out just fine.

    I followed the blender part as directed except I used a food processor because I only have an immersion blender. I also followed the pan preparation directions by spraying oil then putting a circle of parchment paper on top. I had no issues getting the frittata out of the pan. In fact, it pretty much flew out and then I couldn’t get it back in the pan without injuring it. I don’t mind because it’s just for me, but if I made this for a fancy brunch I would be sad, so beware.

    close up tofu frittata
    Hot out of the oven!

  2. soy crumble and black bean taco casserole

    June 2, 2015 by Angie

    I haven’t cooked anything new in way too long. I saw this recipe for a one-pot taco casserole in an email I got from My Fitness Pal. I changed it up a little to make it vegetarian and eliminate the need for a packet of taco seasoning. Robbie and I both really liked it and, while it took two pots, it was worth it. In the future, I think I will add more veggies, possibly a bell pepper and some fresh spinach, and garnish with avocado slices.


    a little serving

    Ingredients

    safflower oil
    Two 12 oz bags of soy crumbles (I used Morningstar Farms Grillers Crumbles.)
    half of a 10 oz bag of frozen corn kernels (I used less because Robbie is not a corn fan.)
    One 15 oz can of black beans, drained (El Ebro is where it’s at.)
    One and half cups of salsa (I used Green Mountain Gringo brand in mild.)
    a yellow onion, diced
    about one and half tablespoons of homemade taco seasoning: equal(ish) parts garlic powder, onion powder, crushed red pepper flakes, dried oregano; followed by a larger amount of paprika; an even larger amount of cumin; and a very large amount of chili powder (I really winged this and it tasted awesome. If you want to measure out a big batch and store it, more power to you.)
    salt and pepper to taste
    about one cup of shredded reduced fat Mexican cheese

    soy crumble and black bean taco casserole

    Instructions

    1. Preheat the oven to 375 degrees.

    2. Heat a large pan and add a few drops of your favorite oil. I used safflower oil because it doesn’t impart a taste onto the soy crumbles the way olive oil can. Add the soy crumbles. Cook, stirring occasionally. When the crumbles are about half way through cooking, add the diced onion. Continue cooking until the crumbles are cooked through and slightly browned.

    3. Add the salsa, frozen corn kernels, and homemade taco seasoning to the soy crumbles mixture. Cook for about 2 more minutes.

    4. Pour the mixture into a large casserole or glass baking dish. Pour the drained black beans on top. Bake for about 20 minutes.

    5. Sprinkle a layer of cheese on top and baked for another five minutes.

    6. Serve with tortillas, chips, taco shells, avocado slices, cashew queso – whatever you’re into!

    Robbie made tiny burritos with his

    Robbie made adorable mini burritos with low carb tortillas!