Wednesday, June 19, 2013

Craving Comfort Foods

Yesterday I had some fresh juice from my Fusion Juicer for breakfast. I added half a beet, a pear, an apple, a small piece of fresh ginger root, a large strawberry, and a couple baby carrots.

I know I posted a while back that I was going to try to eat healthier, less processed foods. I have been for the most part, but I don't believe in depriving oneself. Sometimes we all crave unhealthy meals, even vegans!

For brunch I had a very filling vegan French toast meal with a couple strawberries and blueberries. I included a delicious dollop of homemade coconut milk whipped cream and topped my two slices of French toast with some vegan butter and maple syrup and a few sprinkles of extra cinnamon.

It was very easy to make. I mashed a banana in about a cup of almond milk and added a heaping tablespoon of ground flaxseed meal, about a teaspoon of nutritional yeast, about a teaspoon of cinnamon (which helps regulate blood sugar, and I needed help after this meal! LOL), a dash of black salt (kala namak, which is optional but adds a slightly eggy type of flavor), and about a teaspoon of vanilla extract.

I dipped the pieces of bread in this mixture then fried it in a non-stick pan with a little oil (or you can use more vegan butter for that crispy, buttery flavor). Cook on medium-high for about 4 minutes on each side.

For an early light dinner I wanted some macaroni and cheese. While the noodles cooked in a separate pot, I threw some almond milk over a low heat and added a couple teaspoons of nutritional yeast, some garlic, paprika, onion powder, about a cup of Daiya cheddar cheese, and some cayenne pepper. I stirred until everything melted together and then once I drained the pasta I mixed everything together and decided to add some frozen broccoli, since that always goes well with "cheese," too.

I served it with a small tomato sliced medium-thin and it was delicious. I had enough to bring some to lunch today and enjoy it all over again. : )

Monday, June 10, 2013

Scrambled Egg Sandwich: Vegan Style!

Of course, the vegan style of a scrambled egg sandwich doesn't contain eggs, or any other animal products. It does, however, look very similar and, to me, tastes very similar as well. I used to love a simple scrambled egg sandwich many years ago. It isn't incredibly healthy, but it does supply a good amount of protein and some other nutrients, and this tofu-style veganized version does as well. I love the salty, buttery flavor of this sandwich on lightly toasted whole grain bread. The crumbled tofu converts to a fluffy pile of yum on your sandwich!

Vegan scrambled egg sandwich.

There is a type of salt called "black salt," or "kala namak," which has a sulfuric taste and smell (similar to eggs). When this is used with tofu it does present an eggy type of flavor. The salt is not really black in appearance, but more of a creamy pinkish color.

It's not very difficult to make one serving or many servings at a time. For me, I rarely use precise measurements when cooking something such as this, but I will do my best to estimate how much I use per serving for the sake of providing a recipe.

Vegan scrambled egg sandwich.

Vegan Scrambled Egg Sandwich: One Serving


two slices bread of choice
about 1 tablespoon vegan butter
about 1/4 cup firm tofu (frozen then thawed)
about 2/3 teaspoon nutritional yeast about 1/8 teaspoon (dash) kala namak / black salt
  (...The Spice Lab's Himalayan BLACK Crystal Salt Kala Namak Salt 16 Oz (fine ground))
about 1/8 to 1/4 teaspoon turmeric (depends on how yellow you like it)
1/4 teaspoon sea salt / iodized salt
tiny dash cayenne pepper
dash black pepper, more or less to desired taste
1/5 cup non-dairy milk (I prefer almond)


1. Toast two slices of bread if desired and coat with thin layer of vegan butter.
2. **BE SURE TO DRAIN/PRESS THE TOFU VERY WELL BEFORE USING! It should feel almost dry.** Mix together milk and seasonings, then add crumbled tofu. Let sit at least a couple minutes.
3. Fry tofu over medium-high heat for about five minutes. Remove and pile onto lightly buttered bread or toast. Enjoy hot.

Vegan scrambled egg sandwich.

Delicious vegan egg sandwich.

Ways to indulge in this delicious sandwich but make it a little healthier is to add some ground flaxseed and use less butter, but I think the butter makes it absolutely the best! You can add bell peppers, broccoli, and any veggies you wish. Serve it on a bed of lettuce and tomato if you'd like.

Of course, this sandwich isn't something you want to eat daily, but it's nice on occasion.

By the way, the kala namak can be purchased from Amazon (link below) and is a bit expensive, but only a tiny quantity is needed. It lasts a long time and is well worth the price!