I haven’t posted in a while, sadly. My husband had some pretty gnarly nose surgery and I also semi- remodeled my kitchen. Hopefully the worst is over with and I can get back to my boring life. Between my husband having some intense face breaking surgery and my kitchen being torn apart, I was thrilled when I finally could just calm down and cook a ‘real’ meal again. Real meaning something not frozen. (Even though Amy’s Tofu Scramble and Enchiladas are brain melting good). During my quiet time at the doctor’s office I read a few recipes from my most neglected cook book, Vegan Brunch. I found a recipe for Beer Battered Tofu and was instantly hooked and started making plans for side dishes. It all came together to be an awesome “welcome back to life ” meal.
I used to not be a breakfast person at all. It was a sad time. Over the last year I’ve made it a point to try and eat at least a few bites of something between 8 and 9 am. Okay, sometimes 10 am. So, I bought a few frozen breakfast burritos to try out the idea of something spicy and savory for breakfast. I loved it and ended up buying a few more. Well, that got expensive quick. Naturally I decided I would get arrogant and make my own. This is what I came up with, and to me they not only taste great, but honestly.. I think they taste better. Give it a try, I included a few extra pictures to guide you in the “rolling process” and it’s actually quite fun.
Honestly, I never ate many omelets. I never liked eggs to an extent that I would cook them on my own time. I would eat one every now and again, if it was available, but that’s about it. I was browsing the ‘net when I saw the idea for a vegan omelet. Why not? If anything I did it just as a ” HA HA ” to meat eaters, showing off our vegan breakfast rights and how delicious they can be. The best part is… you can stuff this thing with anything you have. Every time I make them, I cram them with a different thing.
When I used to make banana pudding, it was always a super huge amount. No damn doubt that banana pudding is the best thing ever, but I did not like how large of an amount it came to every time, so I made a smaller version. This is my first attempt at vegan banana pudding, and I have to say it hit the spot with me. I also feel awesome about the fact that I didn’t have to add sugar, milk or creamer like I used to before blossoming into a vegan cook. I don’t know why I am suddenly posting all of these dessert recipes all at once, either. Maybe I am trying to fatten up for winter time?
I don’t make this dish very often, but when I do I completely enjoy it. For this dish, I always drain and press my tofu the night before, freeze it, bake it, and then fry it. That’s not hard at all, but it can be time consuming. It definitely has a more ” meaty ” texture and is not so mushy if you take the time to prepare it that way, though. Hope you enjoy as much as I do.
This is a good dinner to make when you have the dreadful take out cravings that come every once in a while.. or if you just really want some orange tofu to go with some of your stray veggies that you bought and haven’t used. That’s why this recipe stuck around, anything goes. Broccoli, squash, cauliflower, peas, kale.. it’s endless.
Inspired by Redditors, I have created this website. For my first post, I’ll post my favorite and most demanded.. Haystacks. I will try to pretty up my formatting and get used to writing for a blog as I get better at this. I also have around 70 or 80 recipes total (so far) so I will be adding recipes frequently. Don’t forget to bookmark me so you can keep updated.
For this recipe I make my own guacamole, sour cream, salsa, bean mixture, and cheese. I am awesome enough to have included all of that stuff, so you can enjoy this just as much as we do.