Wednesday, October 20, 2010

High Protein, High Fiber Tofu Scramble

Hi, all long time no post.
I apologize for that school and work has been keeping me busy.
Hopefully I can get back to posting at least once a week, until the holiday season are over.

OK so this week I am posting a High Protein High Fiber Tofu Scramble.
This recipe came about when I started my job and thought I was going to be given more morning shifts then I really do get.
I do close mostly but last week I worked mornings most of the time I worked so this came in handy to eat before going in.

In this scramble there is:
  • Half a larger onion
  • 5 cloves of garlic
  • 2 large carrots
  • 2 ladles of beans (I had made them in my pressure cooker for another meal, but it's the equivalence of about 1 can of beans.)
  • 1/2 a cup of frozen corn
  • 1/2 a cup of frozen mixed veggies (lima beans, green beans, carrots, peas, and more corn is what I used)
  • 1 brick of tofu
  • 1 pepper
  • 1 medium sized potato.

The first thing you do is wash, dice and roast the potato, I did mine with a bit of balsamic on it.
After the potato was roasted I started sautéing everything.
First the onion and garlic.
When that seemed done I added the frozen veggies, I added these second to help crisp them up a bit, you can roast them as well for the same effect.
When that has a nice color to it, I added the fresh carrots and peppers and sautéed for about 5 minutes.
The add potato and crumble the tofu in.
Lastly I added the beans, for me the beans where seasoned greatly so that helped, season everything.
After adding all the I still added more seasoning.
Mainly Mrs Dash (it's s seasoning blend), fresh pepper, celery salt, chili powder, cumin, and turmeric.
Sauté for another 5 minutes and serve

Tuesday, August 24, 2010

Pita Pizza

So last night I wanted to make something nice and easy and I had tons of pita that I had bought.
So I figured Pita Pizza.
Now bare with me, this is very simple But I forgot to take pictures of one step and the final product.

First the sauce I'm not a huge sauce fan even on pasta I just use a can of diced tomatoes.
So what I did was put a can of diced tomatoes in the food processor with some sun dried tomatoes, home made pesto, and some garlic paste. I then blended until semi-smooth.
I like mine a bit chunky but you can blend until completely smooth.

Next line a cookie sheet with parchment and oil it. Then drizzle oil over the pita and brush it all over, make sure to pay extra attention to the edges, since it won't have sauce on it and you don't want it to burn.
Next I spread the sauce on the pita, then added the vegan cheese.
I used daiya but you can use any type. Bake for 25 minutes until the cheese is nice and melted.
There you have it pita pizza.

[Edit 8/25/10] I made another one final product XD

Monday, August 23, 2010


So I was out at a restaurant a few weeks ago, and my dad got this thing called a Scramblizza.
Which was basically a tortilla with a thin layer of eggs, vegetables, and cheese.
The tortilla acted like a crust. I make vegan frittatas regularly and thought it was an interesting idea. So I was going to make it but then I saw vegan pie crusts and decided to make a Quiche instead. All you need to make this is.
  • Vegan Pie Crust
  • Vegetables
  • Tofu (extra firm)
  • Whatever seasonings you like
  • Veggie Broth (optional)
  • Vegan Cheese

So first things first cut and roast your vegetable up. Don't worry about making them perfect and uniformed.

After you take them out of the oven and let them cool, put them in a food processor and chop them small. A blender would work as well if you don't have a food processor. After they are chopped pour them in a bowl.

Next crumble your drained tofu into the food processor (you don't need to fully press it for this just drain the excess water). Blend until smooth, if needed add some veggie broth to help make smooth. Add to the bowl with the veggies.

After both the veggies and tofu are in the bowl mix in all the seasonings you want. And mix together.

After everything is mixed together pour in the pie crust and smooth out.

This step is optional, but put slice tomatoes on the top of it. I used Rose and Black tomatoes. Put in a oven at 350 degrees F, and cook for about 45 minutes.

When it is done let it cool for about 5 minutes and cut it.

There you go vegan quiche

Monday, August 16, 2010

What to add?

Anything you want to see added to this blog, besides recipes.
let me know.
Either comment this entry or drop me an email at

Tuesday, August 10, 2010

Comfort Food

In this edition I am making good old comfort food with a twist.
For me comfort food is anything with potatoes.
For me potatoes are the ultimate comfort I eat them mashed, smashed, fried, baked, scalloped, as long as it is vegan I'll eat it.

So to go with my potatoes i made Roasted Veggies and Balsamic Tofu.

First thing I am going to talk about is the balsamic tofu.
Press and cut the tofu for how long and whatever shape you like, I prefer triangles.
Mix up a marinade, for mine it's Balsamic Vinegar, Extra Virgin Olive Oil, Veggie Broth, A Touch of Water, Celery Salt, Pepper, and Mrs Dash.
I mixed it all together and poured over the tofu.

I let it marinate for a few hours then flipped them.

A few hours later I pulled them out and put them in the baking dish to bake for about an hour, flipping half way through.

For the roasted veggies use whatever you like. I used Onion Broccoli, Carrot and Cauliflower but I'm using the cauliflower for something different so I roasted that on a separate pan.

Now your potatoes, boil them like you normally would. Now here is the twist I will be mashing the cauliflower into the potatoes. I found mashing veggies into mashed potatoes tastes great and for people who don't like veggies it will mask them so they don't know. I normally boil celery root with the potatoes and roast turnip as well but they didn't look that fresh at the store I was at so I skipped that.

I took my immersion blender and blended the cauliflower init the potatoes while still leaving some of the potatoes in pieces to be lumpy since I prefer them that way, but if you like yours whipped whip them completely. Then I added Vegan Cream Cheese and some salt/pepper/Mrs Dash. Mixed it all and put it in a casserole dish so I could bake it up.

And here is the finished product. Just good comfort food for a raining lazy day or when you are having a bad day.

Monday, August 9, 2010

Why I haven't posted

Sorry for not posting anything for a while, but I have a reason
v That is the reason v

Pretty much we had a leek in the ceiling and it had to be torn off fixed and hod to dry out before we could fix the ceiling.

But it is now all fixed and I will have a few recipes posted later today.

It's for a great comfort food dish. Mashed Potatoes, Roasted Veggies, and Balsamic Tofu.

Friday, July 30, 2010

Ruby Tuesdays not so vegan friendly

I messaged them asking what they have that is vegan, here is the reply:

Hello Nyssa,

Thank you for taking the time to contact Ruby Tuesday!

At this time we have the vegan/vegetarian option of our Fresh Garden Bar (used at the guests discretion). The veggie mini burgers are NOT a vegan option because it contains mayonnaise (which contains eggs) in the veggie burger mix; therefore it cannot be omitted. Our Veggie mini burgers are vegetarian since it does not contain any meat or meat products/by-products. You may also enjoy the salad bar at your discretion or any of our steamed vegetables and baked potato.

If you need further assistance, please let us know.

Jessica Hutchcraft

Guest Services Representative

Ruby Tuesday, Inc.


Thursday, July 29, 2010

Soy Chorizo, Potatoes and Veggies

So todays blog I'm going to show you how I made a Soy Chorizo, Potatoes and Veggies.

Chorizo is:

Chorizo is a type of pork sausage originating in the Iberian Peninsula. Today, there are variations found in Spanish and Portuguese-speaking nations around the world. Chorizo comes in many varieties, from the cured to the fresh, from the spicy to the sweet, and holds an honored place in many cuisines.

Spanish chorizo traditionally contains peppers that lend a red color and smoky flavor to the sausage. A cured food, Spanish chorizo may be eaten plain or cooked. Spicy and mild varieties exist. Another variety is semi-cured and must be cooked before eating; this type of Spanish chorizo is often used in huevos con chorizo, or fried chorizo with eggs. The Portuguese version of chorizo is similar to the Spanish one, but it is made with wine and smoke-cured.

Obviously I am using a vegan version of it.

My ingredients are:

  • Soy Chorizo
  • Multi Colored Baby Potatoes*
  • Onion
  • Broccoli
  • Orange Pepper
  • Carrots
  • Spices.
First thing I did was wash, cut and season my potatoes.
The Spices I used on them were
  • Multi colored pepercorns
  • MRS. Dash Table Blend
  • MRS. Dash Original Blend
  • Chili Powder
  • Tandoori (my favorite thing on potatoes)
  • Celery Salt
  • Cumin
  • Turmeric
I baked the potatoes in an oven for 40 minutes, just until soft, since they will be getting cooked more later on.

Next I got out the rest of my ingredient.
I'm using Trader Joes brand Soy Chorizo, but you can use any brand you like.
I got everything washed and shopped up.
You just did a rough cut, but if you want everything uniformed go for it.
I put a pan with oil on the stove and when heating up I pulled out the seasonings I was going to use:
  • Multi colored pepercorns
  • MRS. Dash Table Blend
  • MRS. Dash Original Blend
  • Chili Powder
  • Tandoori (my favorite thing on potatoes)
  • Celery Salt
  • Cumin
  • Turmeric
  • Thyme
  • Mignonette Pepper
I then out the onions in the pan with a bit of salt.
Putting a little salt right after you put the veggies in the pan helps bring out the flavor of the veggies. After the onion I added broccoli, then the carrots, then at the same tine the soy chorizo and the peppers.
Then before adding the potatoes I added most of the seasonings.

After adding the potatoes i added a little more seasoning and sauted until everything was mixed together nicely.

And here you go Soy Chorizo Potatoes and veggies.

*I used multi colored baby potatoes since I find them to be nice and creamy and I like that texture, I also think they add great color to dishes. But use any potatoes you like.

Wednesday, July 28, 2010

Red Robin. Yum, Yum, Yum.

So I message the restaurant Red robin the other day asking what they had that was vegan, and here is there reply.

Hello Nyssa,
Thank you for contacting Red Robin. We appreciate your inquiry regarding vegan menu items.

You may substitute a BOCA Original Vegan Burger at most Red Robin locations for any of our more than 22 Gourmet Burger and Sandwich choices on the menu. At Red Robin, you may customize any menu item, or create your own entrée with available food ingredients, to meet your dietary needs. For instance, any of our available salads can be made vegan by removing meat, cheese, and egg (where applicable).

Other choices include Red's Rice Bowl, minus the chicken. Vegan ingredients to chose from and customize your own order include: black beans, rice, steamed veggies, a side salad, melon wedges, celery sticks, Steak Fries, if fried in a designated fryer (please inquire with the manager), and a wide variety of fresh produce items.

Thank you for choosing Red Robin!

Red Robin Guest Relations

So yes Vegans can eat there with little problem it seems.
Just make sure to ask about the fryer and double check the Boca Burger.
My suggestion would be call them before hand so you will know prior to actually leaving to go there.

Any other places you are curious about but are scared to message email me at with the name and the website and I'll massage them and post the reply

Tuesday, July 27, 2010


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- Want to know more about what I cook?
-Have suggestions (for me to make or just stuff you want to see)?

Message me at
And in another blog post I will answer all the questions

Eggs Salad and Layered Bean Dip :D

So in this blog I am going to show you how to make a Vegan Egg Salad and a Layered Bean Dip.
First The Egg Salad.
For this recipe you need
  • Silken Firm Tofu
  • Veganaise
  • Dijon Style Mustard
  • Carrots
  • Onion
  • Nutritional Yeast
  • Turmeric
  • Chives/Scallions
  • Celery (There is none in mine, but it goes very nicely in it)

First you need to get the tofu ready.
For silken firm tofu you can't really press it.
So pop it out of the box onto a paper towel wrap the towel around it and carefully pat the excess water off.

Crumble it into a container and mash it with a fork until it gets to about 'ricotta cheese' texture.

Next add a few spoons of veganaise, a squirt or mustard.
Mix a bit.
Then add some minced onion, grated carrot (i literally used my micro-plane and grated it), and sniped chives.
Lastly add some Nutritional yeast and turmeric.
(Salt and pepper if you like as well)

Mix it all up and you have a nice 'egg salad'

Now I am going to show you how to make a layered bean dip.
In mine I used
  • 'Sour Cream'
  • Medium Salsa
  • Black Bean
  • Guacamole
  • Tomato
  • Daiya

Put the 'sour cream' as the bottom layer and thin it out

Next put the salsa on top of the sour cream

Now what I did was because I was using black beans not refried beans was I heated them up with some of the sour cream to make it cream

Once that is done put it over the salsa layer

Next put the layer of guacamole (I used fresh)

Now put a layer of sliced tomato.
As you can see I used yellow and pink tomatoes,
but you can use normal red ones or whatever you like.

For the last layer I used a mix of Daiya cheese.

I ate mine with Trader Joes brand Rice and Bean chips, carrots, cucumber, and home grown cherry/grape tomatoes.