Fried Brown Rice With Oriental Sweet Potatoes and Sour Cream

Breakfast was a lovely affair of fried brown rice and my favorite kind of sweet potatoes-- the Oriental first introduced to me last year in Grenada. They sell them at Kroger for 99 cents a pound-- one great ingredient that'll be experimented with during Vegan Mofo. My theme is Caribbean Cuisine and it all begins in two days.
I used curry seasonings for the brown rice and sweet potatoes, adding extra turmeric and fenugreek (love the smell if this spice) to enhance flavors and beautiful golden color.  All in all a fulfilling dish that satisfies, especially with the dollop of Tofutti Sour Cream on top. Perfect yum.

Fried Brown Rice With Oriental Sweet Potatoes and Sour Cream Ingredients and Preparation

1 cup brown rice
1 Oriental sweet potato, chopped
1 tablespoon olive oil
1 teaspoon curry powder
1 teaspoon turmeric
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon fenugreek
1/4 teaspoon paprika
1/4 teaspoon black pepper
3 tablespoon Tofutti sour cream

Prepare brown rice according to package directions and cook chopped sweet potato until softened.
In a skillet, heat olive oil and add brown rice, sweet potatoes, and dried ingredients, blending well.
Sear on all sides and serve warm with sour cream on top.

Rainbow Spirals With Spicy Tempeh

There is tempeh beneath the delicious flavors wafting through.

As the summer temperature raises on, light pasta meals are still a perfect way to end the night, especially with some easy tempeh crumble. All in all, it is also budget friendly and quick to prepare. I placed half a package of Trader Joe's three grain tempeh ($1.99), crumbling  in hot coconut oil and mixing in a variety of spices including fennel seed to give plain pasta an added kick.

Rainbow Spirals With Spicy Tempeh Ingredients and Preparation

2 cup rainbow spiral pasta
2 tablespoon coconut oil
1 teaspoon minced garlic
3 tablespoon nutritional yeast
4 oz. tempeh, cubed
1 teaspoon cayenne pepper
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon fennel seed
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper

Prepare pasta to package directions and set aside once fully cooked.
In a medium pan, combine coconut oil and garlic. Add nutritional yeast, tempeh, cayenne pepper, turmeric, cumin, smoked paprika, salt, fennel seed, black  pepper, and crushed red pepper.
Stir until evenly browned.
Toss in pasta and turn off heat.

Top with extra nooch. 

Enjoy. 

Peanut and Sesame Tofu and Zoodles

Zoodles can make you not miss pasta at all.

My budget summer continues with a yummy bowl of peanut butter sauced spiraled zucchini and tofu. At Kroger, I bought two beautiful zucchini squashes for $1.59. Their two ingredient peanut butter (roasted peanuts and salt) is $1.79 throughout August (plus I loaded a 30 cent off coupon onto my frequent buyer card) and extra firm tofu is on sale for $1.59.
I'm obsessed with peanut butter-- sweet or savory. Nothing matters. If peanut butter is involved, my taste buds are all for it-- well, all-vegan of course. I prefer the crunchy over the creamy, but my childhood was the exact opposite. For some reason, I hated the texture, especially picking the random peanuts off my tongue.
Peanut and Sesame Tofu Zoodles is definitely for those needing an extraordinary salad. It is best served at room temperature. Yet I'm sure this would be amazing pan fried as well.

Peanut and Sesame Tofu and Zoodles Ingredients and Preparation

1 zucchini, rinsed and spiraled
1 cup chopped tofu
1/4 cup crunchy peanut butter
2 teaspoon sesame oil
1 teaspoon garlic
1 teaspoon salt
1 teaspoon cayenne pepper
1/2 teaspoon turmeric
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1 teaspoon sesame seeds

Toss all ingredients together until evenly distributed.
Serve either cool or warm.

These dynamite, flavor packed zoodles will make you not mourn the loss of pasta.