Cheesy Polenta With Pan Seared Tempeh

Cheesy polenta and pan seared tempeh always makes for a lovely, humble beginning in the morning. 

I love a good simple breakfast.
For the past few weeks, I have been creating little bowls of comfort food in this strange weather that hops from cold to warm. Polenta is a primary staple, usually boiled water and a modest helping of Bob's Red Mill Cornmeal does the trick just nicely. It's all about pouring and stirring at the right moment, keeping the lumps at bay.
Cheesy "grits" or cheesy polenta is very easy to make and super quick. I have been enjoying the Violife Cheddar. It melts beautifully and tastes exceptional. Plus, it was on sale at Mom's Organic Market. I love a good vegan cheese sale. The fried tempeh with a pinch of fennel seed is such a pleasant addition, adding crispy texture and flavor (thanks to my favorite spice blend-- berbere).
Overall, a great start to the day, especially delicious and beneficial with a banana peanut butter smoothie.

Cheesy Polenta With Pan Seared Tempeh Ingredients and Preparation

1 1/2 cup water
1 cup Bob's Red Mill Cornmeal
2 slices Violife Just Like Cheddar
3 tablespoon nutritional yeast
2 tablespoon olive oil (or vegan butter)
1 teaspoon turmeric
1 teaspoon salt
1/4 teaspoon black pepper

2 tablespoon olive oil
1/4 cup red onion
2 garlic cloves
1 8oz package tempeh, chopped
1 teaspoon berbere spice
1 teaspoon fennel seed
1 teaspoon cumin
1 teaspoon salt
1/4 teaspoon black pepper

Bring water to a boil.
Add the cornmeal, stirring simultaneously.
Turn off heat and add cheddar, nutritional yeast, olive oil, turmeric, salt, and black pepper.
In a skillet, saute onions and garlic for about three to four minutes.
Add cubed tempeh, berbere spice, fennel seed, cumin, salt, and black pepper.
Sear until tempeh is browned on all sides.

Tofu Quiche With Brussels Sprouts & Mushrooms

The first tofu quiche.

I finally accomplished quiche. Well, in a small satisfactory way. The presentation isn't as dreamily imagined, but the flavors were outright delicious. I pan seared the Brussels sprouts and mushrooms with red onions before mixing into tofu (extra firm tofu pureed in the blender). It would have been better to slice the Brussels sprouts too-- aesthetic wise. The seasoned olive oil crust (found here at C & Z) is the perfect bottom for a creamy indulgent dish topped with crushed macadamia nuts and nooch. Another hilarious thing-- I made the quiche in a rectangular Pyrex dish as opposed to the traditional tart or pie pan.
It took a lot of time, so much that a hungry me ate a few of the Brussels sprouts and mushrooms out of the skillet. Well, worth the effort though.
I also saved a few tablespoons of the tofu cream for potential dessert-- maybe blueberry cake? Not sure. Still, if one wants to use silken tofu that might be a better option for the quiche.

Tofu Quiche With Brussels Sprouts & Mushrooms Ingredients and Preparation

crust

2 cup flour
1/4 cup olive oil
1 teaspoon Italian Seasoning
1 teaspoon salt
1/2 cup cold water

1 package extra firm tofu (or silken tofu)
2 cup Brussel Sprouts
1/2 cup mushrooms
1/4 cup red onion
3 tablespoon nutritional yeast
1 tablespoon olive oil
2 teaspoon turmeric
1 teaspoon garlic
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon paprika

1/4 cup macadamia nuts
2 tablespoon nutritional yeast
1/4 teaspoon black pepper

Prepare crust first.
Mix dried ingredients together. Add olive oil and water. Stir with a fork,
Onto a lightly floured surface, knead the dough with your hands.
Toll out the dough and transfer onto desired pan. Place in the refrigerator for 30 minutes.
Preheat oven to 350 degrees. Press a fork all over the crust. Blind bake for 20 minutes.

Pureed tofu and set aside.
Bring Bruseels sprouts to a boil and drain.
In a skillet combine red onions, mushrooms, and Brussels sprouts with a smidgeon of oil.

Mix tofu cream with pan seared vegetables, nooch, olive oil, turmeric, garlic, salt, black pepper, and turmeric.

Pour tofu mixture onto crust.

Smooth over.

Mix crushed macadamia nuts with nooch abd black pepper. Sprinkle atop of the tofu quiche. Bake for 20-30 minutes.

Readied quiche.

A slice with orange juice is worth all the effort.

Amazing.

Leftovers for tomorrow's breakfast.

Vegan Eggnog & Spice Pancakes

It's National Pancake Day!

The Toronto weather was surprisingly pleasant. Sure, it rained twice. It wasn't a chilly rain. There wasn't any snow or Jack Frost nipping at ears, asking the head for a hat and muffs. I was beside myself for not having gloves. I hadn't expected this spring enjoyment, especially seeing as packed sweaters and cardigans couldn't be worn.
Still, nothing can stop the weekend's favorite breakfast.
Saturday morning pancakes seemed to be the perfect opener. At first, these were going to made with rice milk until I was told that So Delicious Coconut Milk Eggnog was on hand. Eggnog isn't just for the holidays. My friends also keep a beautifully arranged spice assortment. It definitely inspires me to be more organized and caring with my own. Plenty of markets and groceries sell dried ingredients in satchels and packets and they have reused glass jars to carry them. I usually recycle. Now I realize the benefit in retaining. After all, spices can cost an upwards of ten or eleven dollars.
I found a great recipe for Vegan Eggnog Pancakes by My Darling Vegan and amended with added brown sugar and cardamom (which is perfect in sweet, spicy recipes) and the baking soda and vinegar method-- useful if baking powder isn't available. It is best to include eggnog's natural spices such as cinnamon and nutmeg to bring out the flavor profile in the pancakes.
Thus, after saving the leftovers of pliant, crispy edged pancakes with the right amount of sweet and spice, one of her roommates complimented them, saying they were the right balance in texture and taste. It is a humbling experience to share plant based recipes to non-vegan friends, an absolute plus when they find enjoyment.


Vegan Eggnog & Spice Pancakes Ingredients and Preparation

2 cup all-purpose flour
1 teaspoon baking powder (or 1/4 teaspoon baking soda + 1 teaspoon vinegar)
1/4 cup brown sugar
1 teaspoon cardamom
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
2 teaspoon vinegar
3 tablespoon coconut oil, melted
2 1/4 cup So Delicious Coconut Milk Nog
1/4-1/2 cup water (optional)
1 teaspoon vanilla

Mix flour, baking powder, brown sugar, cardamom, cinnamon, nutmeg, and salt together. If using the baking soda and vinegar method, add that in for the substitution of baking powder.
Add vinegar, melted coconut oil, and any vegan nog. Mix well. If batter is too thick, add water.
Oil a pan set on medium to low heat.
Pour desired amount of batter and wait for bubbles to form. Flip. And repeat for each pancake.
This batch makes 6-8 large pancakes and 10-12 silver dollar pancakes.

Heavy stack. 

Pancake toppings range from traditional maple syrup to agave nectar, warm cherries and berries compote, diced apples, Earth Balance butter, and peanut butter. 

Warm berries and maple syrup it is.

Tofu Scramble With Broccoli and Artichoke

Veggie packed tofu scramble is perfect addition to any weekend brunch.

Trader Joe's has a slew of amazing new products including artichoke hearts and ginger caramel popcorn. The latter has been buzzed about throughout the store itself and of course on Instagram, all vegans are spreading love and joy. The artichoke hearts are amazing too. These curled floral looking buds are ready to go in any salad, pasta dish, whatever. I added them to my broccoli tofu scramble, pleased by the soft, creamy texture of the artichokes in contrast to the slight crunchy notes of broccoli. For a little color, I suggest adding juicy tomato slices or steamed, sweet carrots. 

Not one of the cheapest things to buy at $5.99, Trader Joes Tapas Style Artichoke Hearts are a little splurge if you're not up to prepping fresh artichokes.

Tofu Scramble With Broccoli and Artichoke Ingredients and Preparation

1 cup frozen broccoli, cooked
half of 12.9oz package Trader Joes Tapas Style Artichoke Hearts
1/2 block extra firm tofu, crumbled
3 tablespoon nutritional yeast
2 tablespoon almond milk (or any dairy free milk)
1 teaspoon minced garlic
1 teaspoon Italian Seasonings
1 teaspoon turmeric
1 teaspoon pink salt
1/4 teaspoon black pepper

In a medium sized bowl, mix all ingredients together.
Toss the tofu scramble into a hot pan or skillet and stir every few minutes or so. Cover if desired.
In about 12 minutes, tofu scramble should be ready to devour.

Simple, easy, and flavorful with varying degrees of texture in every gratifying bite.

Mushroom Tofu Scramble

Imagine my surprise that my friend named a dish after me.

She's back in wonderful Toronto. I'm breathing Philadelphia air.
Still, as that smooth My Morning Jacket song goes "only memories remain...."  
While in splendid Queens reprieve, jamming to great 80's songs, having a fun ole time, we made incredible tofu scramble. It was well worth that last minute evening grocery stop for important ingredient turmeric. Just a pinch makes for a tasty start to summer morning.   

Mushroom Tofu Scramble

2 tablespoon olive olive
1/2 chopped red onion
1 1/2 cup portobello mushroom (or any other mushroom)
1 8oz package extra firm tofu, crumbled
1 1/2 teaspoon turmeric
1 teaspoon salt
1 teaspoon black pepper
3-4 slices of Field Roast Chao (or any other dairy free cheese alternative)

In the sizzling heated oil, combine onions and mushrooms. Let them glisten and hiss.
Add crumbled tofu and the traditional tofu seasonings-- turmeric, salt, and black pepper. Stir for about 7-10 minutes.

Melt the Chao in last. Turn off heat. Share with your bestie.

Cooked broccoli-- perfect side dish, perfect veggie addition.

Colorful set table.

She had fresh ground coffee as beverage of choice. I created a blueberry cherry almond milk smoothie.

Close up.

Watermelon slices beautify the breakfast experience.

Blueberry Pancakes

A simple recipe oozing with blueberry joy.

Pliant, sodden blueberries are on the brunch menu-- packing golden ochre brown pancakes with a pop of dark intense color and tart flavor. Silver fork cuts into bursting berry madness, its hot, simmered juices staining plate, and upward the maple syrup drenching slice greets happily smiling mouth.
Blueberries may be small as can be, but they deliver a most tantalizing, unforgettable presence. 
Welcome to Blueberry Pancake Heaven.
The plot twist-- happening more often than not-- is that almond milk runs out.
This little panic upstarts an inner debate.
Yet salvation is only a few steps away. 
Water can be a substitute. It can provide rich, creamy properties that almond, soy, and other alternative dairy free milk bring to pancake batter, especially if the proportions are right. For today's blueberry pancakes, a light airiness, a touch of pleasant sweetness, and crisp texture tasted amazing. I found no great lacking. Sure, I will go on to the store to get that dairy free milk, but rest assured water is not a bad thing.

Blueberry Pancakes Ingredients and Preparation

olive oil
1 cup flour
1 tablespoon sugar
2 tablespoon baking powder
1 teaspoon cinnamon
1/8 teaspoon salt
1 1/4 cup water
2 tablespoon coconut oil, melted
1 teaspoon vanilla
1/2 cup blueberries
1/2 teaspoon lemon juice 

An ingredient sneak peek.

Set a skillet on medium low temperature and pour in olive oil.
Sift flour, sugar, baking powder, cinnamon, and salt together.
Add in water, coconut oil, and vanilla.

Stir in blueberries and lemon juice. Will fizz a bit. Use 1/4 batter at a time.

Makes eight light, crispy blueberry pancakes.

Maple syrup is the nectar of goddesses.

Lemon ginger tea was the nice accompaniment to brunch.

Sweet Cherry Oatmeal

Nothing makes morning more delightful than oatmeal bowls.

Last week, had been another wonderful round of goodness.
Projects are budding over the horizon, letting an early spring dawn in the radiant light of new blossom.
I received a sweet sum for the African Diaspora Diastema project and look forward to continue paving the way for positive esteem both in personal perception and in the art. I wished the self-doubt could lessen daily. It moves up and down in a constant elevator motion.
In the meantime, I have sketched up plans for the 115th Annual Student Exhibit (ASE, a yearly huge school exhibition of graduating students and selected 3rd/4th year BFA/Certificates), drafted up an upcoming installation called Augusta Savage's Birthday Party, and spring cleaning the studio for my last participation in Open Studio Night on February 19th. There are also other highly anticipated events-- volunteering for the Athena Film Festival, Fabiola Jean-Louis and Arcmanoro Niles' art gallery shows, a meeting about creating black gallery spaces in Philadelphia, and seeing Danai Guiria's Eclipsed on Broadway starring Lupita N'yongo. Very, very excited!
Another thrilling the morning is oatmeal, a nice, warm bowl of oatmeal.
Winter is crawling its way out through invisible cracks, leaving behind straying enchanted chill. It remains cold at home for a little while longer and such an atmosphere calls for oatmeal satisfaction. Splendid Bonne Maman Cherry Preserves (my favorite flavor) provides enough sweet satisfaction with cherry bits adding fruity texture to this porridge-y consistency breakfast delight.
Eating oatmeal is like holding the hand of a treasured friend. The spoonfuls of cherries sprinkle sugar on top.

Sweet Cherry Oatmeal Ingredients and Preparation

1 1/2 cup almond milk (or any dairy free alternative)
1 cup quick oats
1/4 cup Bonne Maman's Cherry Preserves
1 teaspoon lemon juice
1 teaspoon cinnamon

Bring almond milk to a boil.

Stir in oats, cherry preserves, lemon juice, and cinnamon.

Serve with cinnamon sticks.

Avocado Toast

Can breakfast time be any more perfect?

I have loved applying avocados on fresh from the toaster bread for a while now. It's one of the biggest simple morning (snack, dinner, etc) dishes that vegans crave. The moment an avocado comes out nice and ripened, that is the fated opportunity to spread it on thickly to crisp bread. Avocados provide luscious fat and velvety creaminess so no need to for butter or olive or coconut oil. Some folks are plain Jane, but I adore sprinkling nooch, black pepper, Italian Seasonings, garlic, salt, paprika-- anything savory to my avocado toast. It's a satisfying way to start the day. Or end the night.

Layering on both sides of avocado, thick application better than any dollop of vegan butter. Sprinkle black pepper, nutritional yeast, and Himalayan Pink Salt atop.

Devouring the ultimate.

Tofu Scramble With Sweet Potato & Red Quinoa Patties

Breakfast had a sweet flare this morning.

Boca has a new delicious veggie burger out-- sweet potato and red quinoa. It's amazing! The flavors are wonderful and the texture is firm and dense. As the frozen patties go to work on a gently oiled skillet, delightful aroma fills the kitchen with notes of warm ginger and fragrant cinnamon. So yes, Boca certainly receives extra bonus points for smelling better than a Yankee Candle.

Mmmmmhmmmmmm. Sweet potato + red quinoa equals perfect idea.

I'm lying low on the frozen processed vegan foods front and desire to start my upcoming 4th year of veganism on a cleaner, lighter foot.
However, these new yummy burgers and a few gardein specialties shall take up freezer residence every now and then. I will never stop supporting the enjoyable and appreciate strenuous efforts in creating amazing alternatives for those who love animals so much they can't bear to eat them. Vegan possibilities are endless. Good health food has evolved beyond Whole Foods Market with chains like Trader Joe's, Superfresh, and Aldi's offering name brands at lower prices.
Nothing is a Kroger though. I miss Kroger immensely. *sighs over-dramatically and tries not to sob*
Boca's Sweet Potato & Red Quinoa patties provide tasteful texture and hearty flavor to traditional tofu scramble. By taking the place of a sweet maple sausage in a most satisfying way, mashing and serving them up is bound to both please and sate morning hunger.   

Tofu Scramble With Sweet Potato & Red Quinoa Patties Ingredients and Preparation

1 teaspoon olive oil
2 Boca Essentials Sweet Potato & Red Quinoa Patties
1/2 extra firm tofu block, crumbled
3 tablespoon nutritional yeast
1 1/2 teaspoon turmeric
1/2 teaspoon salt
1/2 teaspoon black pepper

Fry patties according to package directions. Break apart the patties.

Add crumbled tofu and seasonings.

Cook for 5- 7 minutes.

Serve with your favorite morning drink. Some love coffee, but I'm an orange juice or hot chocolate lady.

Scrumptious.

Vegan Mofo 2014 Day 9: Quick Savory Seitan Steel Cut Oatmeal

Steel cut oatmeal gets a "meaty" treatment.

It was a nearly perfect day.
Went to see David Lynch's first ever retrospective here at school and it was amazing!!! He primarily uses printmaking, painting,  mixed media, and of course film. Plus the conversation with Robert Cozzolino and the students was a real eye opening treat.  As soon as the link is posted, I'll add it to a future blog post for your big Lynch fanatics. He said a lot of intriguing quotes alongside his traditional enigmatic responses. I especially loved what he said about ideas. Artists generate a score of ideas and explore methods trying to get that idea out in the "right" way. But what he said about the idea itself was direct and beautiful: "As idea is like falling in love, once you fall in love-- that's it. You're married to the idea." I was also pleasantly surprised that the idea of cinema came from a painting which he thought appeared to be moving! Interesting!
That's easily renders itself into cooking-- Taste The Nom Nom that is and bringing breakfast to Virtual Vegan Linky Party. Cooking vegan will always be so fascinating, so expansive. When I think about oatmeal and its million possibilities, prospects house endless excitement. I love both the sweet oatmeal and the savory oatmeal. Oats are like the grainy, versatile version of tofu, plain "clay" allowing creativeness to mold fantastically mouth watering art for the food palette sculptor.

Look at what's brand new. The recyclable packaging is organically composed, minimalist color palette, and art noveau designed. Speaks to versatile flavors founded in each 4 person serving of epic yumminess.

I always seem to purchase "new" items when they're on sale! For instance, I've been dying to try Upton's Naturals forever! Everyone is singing praises. They're 2 for $6 (plus a 50 cent coupon is on internet rotation) at Whole Foods Market. We don't have the popular bacon flavor unfortunately (well not at the two convenient locations downtown). I picked Italian Seitan-- Italian seasonings junkie right here! The hesitancy struggle was real. It's been in the fridge for two weeks. I don't always like the consistency of seitan itself. In several restaurants, I've had awful "chewy" fake chicken feeling like rubber between teeth. Downright awful to digest! Yet Upton's Naturals managed to make seitan not only palatable but flavorful and unique. Seasoned crumbly texture mimics sausage perfectly and depths are three dimensionally satisfying to nose and taste buds. That's why it was a great pairing to steel cut oats, the chewier heartier oatmeal. Almond milk provides creaminess and nooch is the "cheesy" counterpart. Deliciously savory part of a great breakfast or brunch add a pinch of maple syrup to bring extra sweetness.

Quick Savory Seitan Steel Cut Oatmeal Ingredients and Preparation

1/2 cup Trader Joe's Quick Steel Cut Oatmeal
1 1/2 cup almond milk
2 tablespoon coconut oil
1/4 cup Upton's Naturals Italian Seitan
red onion
2 tablespoon nutritional yeast
1/2 teaspoon garlic salt
1/4 teaspoon black pepper
dash of curry

Bring almond milk to a boil.
Stir in steel cut oatmeal, lower heat, and cover. Takes only 7-8 minutes to cook.
In separate skillet (yes you'll have two stove eyes on deck!), heat coconut oil and toss in garlic.
Add seitan and mix cordially. It smells quite delicious already.
Once steel cut oatmeal is finished, turn off stove and pour in prepared seitan. Mix in red onion, nutritional yeast, garlic salt, and black pepper.

Sprinkle top with a pinch of curry powder and completely optional spinach leaves.

Nom!!!!!!