Easter is just over a week away! This year I’m trying to be a little bit proactive and give you a list of what to make early so you can make plans. Easter for me is a perfect day for brunch. I love brunch, and I really love to have people over for brunch. It is late enough to get all the cooking done, especially if you plan ahead, but early enough you get a good part of your day for other things, or for continuing to hang out with everyone you invited over and you still get a good night’s sleep! Brunch has to have a few savory items in my opinion, but is really just a late breakfast. My list includes everything I would like on one brunch table, but I would probably have to pick and choose a few of these if I was doing all the cooking myself. Good luck making your plans and happy eating!
Today is my favorite silly holiday, Pi Day!! I mean, who doesn’t love to celebrate being a nerd and pie all at the same time? This girl can’t pass up the opportunity. Last year I celebrated with a savory vegan pot pie, this year it is one of my other favorite pies, lemon meringue! This is very much not vegan. I know you can make it vegan in all kinds of ways, but I haven’t really tried since I eat eggs these days. My husband did make me a vegan lemon meringue for my birthday a few years ago, but the meringue was a very funny texture. Now that I know about aquafaba that wouldn’t be a problem, so maybe one day I’ll experiment. For now, the real stuff! This is my mom’s recipe that was her mom’s.
This version of lemon meringue is tart, perfectly balanced with the sweet meringue, and all lovingly placed a the perfect homemade crust. If lemon meringue isn’t to your liking, or if you’re vegan, then please check out my mom’s apple pie, or this vegan french silk.
Lemon Meringue Pie
Lemon Meringue Pie
Ingredients
1 1/2 cups granulated sugar
1/3 cup + 1 TBL corn starch
1 1/2 cup water
3 eggs, separated
3 TBL butter or Earth Balance
2 tsp lemon zest
1/2 cup lemon juice
1/4 tsp cream of tarter
6 TBL granulated sugar
1/2 tsp pure vanilla extract
1 9″ Prepared and pre-baked pie crust
Instructions
Preheat oven to 400 degrees.
In a medium saucepan mix together 1 1/2 cups sugar and the corn starch.
Slowly whisk in the water and cook over medium heat until boiling stirring constantly.
Continue to cook and stir while boiling for one more minute.
Remove from heat.
Whisk egg yolks briefly in a medium bowl.
Slowly pour half hot sugar/water mixture into the egg yolks while whisking constantly.
Pour the mixed egg/sugar/water mixture slowly back into the remainder of the sugar/water in the pan whisking constantly.
Return to the burner and stir constantly over medium heat until boiling, then boil and cook one minute.
Remove from heat and stir in the butter, lemon zest, and lemon juice and pour in the pre-baked pie crust.
To make the meringue put the egg whites and cream of tarter in a large bowl and beat with an electric mixer on high until foamy.
Continue beating and add 6 TBL of sugar one TBL at a time beating between additions.
Add the vanilla extract and beat until stiff and glossy.
Pour meringue over lemon mixture in the pie crust and spread evenly to the edges sealing it to the crust.
Bake in pre-heated 400 oven until golden brown and beautiful.
Cool completely before serving.
Store in the refrigerator if you happen to have leftovers.
St.Patrick’s Day is coming up. Usually my husband and I celebrate with a silly tradition of watching “The Boondock Saints” and drinking Guinness and my vegan version of Baileys Irish Cream. It is possible that we mix these and drink them quite fast, but I’ll never confess to such debauchery. That won’t be happening this year because I’m pregnant, again. Since I hate to miss out on tradition I just had to come up with another way to celebrate, and, of course, I had to practice and share my idea with you. Simply, it is a perfectly delicious, creamy, cool, and decedent Irish Cream Ice cream. I might have tried mine over a brownie and topped with hot fudge. Don’t blame me, blame the baby.
Vegan Irish Cream Ice Cream
Ingredients
1/2 cup +1 TBL Irish whiskey
1/4 cup packed brown sugar
1 tsp pure vanilla extract
1/4 tsp almond extract
dash of salt
1 1/2 tsp brewed espresso or coffee
1 TBL chocolate chips (vegan)
1 can full fat coconut milk
Instructions
In a small saucepan heat 1/2 cup whiskey and the brown sugar over medium/low heat until simmering, stirring frequently.
Continue to simmer and stir frequently until the mixture has reduced to approximately 1/4 cup of liquid, about 10 minutes.
Remove from the heat and stir in vanilla, almond, salt, coffee, and chocolate chips stirring until the chocolate is completely melted.
Pour in the coconut milk. If it has separated in the can heat gently until just heated through, then stir until everything is uniformly combined with no chunks of floating coconut cream.
Pour the mixture into a blender and blend until light and foamy, about 45 seconds.
Freeze according to your ice cream makers instructions.
Wondering what to do with the other half of the package of soyrizo? This is one delicious option. A savory, satisfying stew that comes together in minutes. It can be made in the slow cooker or on the stove, with canned beans or homemade. Serve with some salad or a nice cabbage slaw and you have yourself a quick, easy, delicious meal. This recipe is from “The Vegan Slow Cooker”, a super fun cookbook with lots of pictures- My husband loves it. In fact, he was the first in our family one to make this stew; it is now a regular feature for busy weeks.
If you missed the previous week and are wondering, what the heck do I do with half a package of leftover soyrizo? Check out these baked potatoes with soyrizo and kale, and look for another recipe next week for a quick pasta dish using the leftover soyrizo. Just freeze the half package until then, it will be fine.
Soyrizo and Black Bean Stew
Ingredients
1 TBL olive oil
1 small onion, diced
1 clove garlic, minced
1/2 green or red bell pepper, diced
1/2 package (6oz) soyrizo
2 15 oz cans, or 3 cups cooked black beans
2 cups water
1/2 tsp cumin
1/2 tsp chili powder
salt and pepper to taste
Instructions
Heat oil in a large saucepan over medium heat.
Saute the onions over medium heat until translucent, 3-5 minutes.
Add the garlic and bell pepper and cook about 3 more minutes until starting to soften.
Combine cooked vegetables, and the rest of the ingredients in a slow cooker, or in a large pot on the stove.
For the slow cooker cook on low for 6-8 hours.
On the stove cook 20-40 minutes over low heat, stirring regularly. You may need to add more water if the stew begins to look dry.
Top with whatever looks good to you. I like some fresh cilantro, bell peppers, and sometimes cucumber. It adds a nice crunch and some freshness to the dish.
Some nights I just need to eat a potato, and spend less that 15 minutes cooking. This is one of my go-to recipes for those nights. Super easy, filling, nutritious, and delicious. I know some people area all like “potatoes are bad”, but they aren’t. They are delicious, less than 2o0 calories a potato, full of vitamin C, B-6, and potassium. And they’re yummy. If you’re still worried this recipe would also be good with a baked sweet potato, or squash, or smashed parsnips, cauliflower, or turnips. Choose your yummy fall/winter vegetable and go to town.
You might notice in the next few weeks that I am slightly obsessed with soyrizo. It is so richly flavored you can totally get past the fake meat thing. I really don’t like the taste of fake meat, but soyrizo is just swimming in spices and savory goodness. So, the next few weeks will highlight quick and easy meals, but also meals made with soyrizo. Forgive me if you don’t share my obsession. However, if you haven’t tried it, go out and get some. -Do read the package if you are vegan as some brands contain milk. For this week, after you make this baked potato happiness on a plate, you can either use the other half of the soyrizo package to make pizza burritos (this is what I recommend), or freeze it and wait for next week when I post another quick and easy recipe that uses soyrizo.
Baked Potato with Soyrizo and Kale (vegan)
Ingredients
4 large baking potatoes
2 TBL olive oil
1 medium yellow onion, sliced
2 cups chopped kale
3 cloves garlic, minced
1/2 package soyrizo
1/2 cup vegetable broth, beer, or water
2 TBL vegan cream cheese
2 TBL nutritional yeast
Instructions
Preheat oven to 400
Poke a few holes in the potatoes with a fork, place in the oven right on the rack, and bake until they are soft on the inside 45-60 min. I test them by squeezing them (with a potholder) and when you can feel the inside give they are ready.
Meanwhile (when you have about 15 minutes until the potatoes are done), heat a large skillet over medium heat.
Saute onions until just softened, about 3 minutes.
Add kale and continue to cook for 2 more minutes.
Add Garlic and cook briefly, about 30 seconds, then add soyrizo, vegetable broth, cream cheese, and nutritional yeast.
Stir frequently and cook until heated through, about 3 more minutes.
When potatoes are done, split them lengthwise and top with soyrizo mixture.
So my lovely little baby is a picky eater. How did this happen? The good thing is she is picky like me. It isn’t green foods, or vegetables she avoids, no, it is some sort of structure that only she know. It is starting to get better, but until then I just keep making this oatmeal in huge batches because it is all she wants to eat. I shouldn’t complain since this is just about the healthiest thing I could get into her, but still.
You can mix and match what goes in here depending on what your toddler is into. Mine will only eat it if there are pieces of green that she can see. She turned up her nose and wouldn’t even try my apricot almond oatmeal the other. day. Whatever. I do try to mix it up a bit and add different grains, vegetables, and cheese on and off. I even put some chicken in one time and she ate that, as long as it was in the oatmeal. Not on it’s own, that just wouldn’t make sense.
If your little lovely doesn’t like vegetables you could hide them by using a white carrot and peeling the zucchini, just leave out the spinach. You could also make it sweet by swapping the broth for sweetener, maybe adding some cinnamon.
Good luck with your picky eater!
Toddler Superfood Oatmeal
Ingredients
1 cup water
1 small carrot, peeled and shredded
1/2 small/medium zucchini, shredded
1/2 cup rolled oats
1/2 tsp mushroom broth powder or mushroom bullion
1 TBL chia seeds
1 TBL hemp seeds
1 cup fresh spinach, chopped
1 TBL nutritional yeast
1 TBL olive oil (optional)
1/4 cup cottage cheese (optional)
Instructions
Put water, carrot, and zucchini in a small saucepan and bring water to a boil.
Once water is boiling stir in the oats.
Add chia and hemp seed and stir briefly.
Continue to cook, stirring occasionally, until water is almost absorbed, 3-5 minutes.
Add spinach and nutritional yeas, stir and cook until the oatmeal is the consistency you prefer.
I might be biased since I’ve been eating tofu most of my life, but I like the stuff! It is versatile and soaks up any flavor you put on it, fairly inexpensive, and just full of protein. I usually buy extra firm water-packed tofu from the refrigerator section of just about any grocery store. The different firmness levels are good for different recipes, but for the most part the extra firm works for my daily purpose.
This basic tofu recipe is how I make my tofu before adding it to my Thai Curry, Pot Pie, and Veggies and Peanut Sauce. I use a similar procedure for my Breakfast Sandwich, and pretty much any time I make tofu. Tips, tricks, and variations below the recipe.
Tofu-Making it Taste Delicious
Ingredients
2 TBL olive oil
1/2 lb water packed extra firm tofu, cubed
2 TBL Tamari
Instructions
Heat a large cast iron skillet over medium high heat until hot, about 3 minutes. (If you don’t have a cast iron just go get one.)
Add oil and swirl to coat the bottom.
Add tofu and cook on one side until brown, about 2-3 minutes.
Flip tofu and continue cooking and turning until brown on all sides.
Remove tofu from heat.
Let the pan cool for 1 minutes (optional step).
Drizzle the tamari over the tofu, and stir briefly to coat all pieces.
Use as you like.
Discussion:
What is important for successful tofu?
A hot pan
Using Fat (oil, butter, heck, bacon fat if you want to)
Adding Flavor
How does it all work
Texture. For the perfect texture (for me) you have to cook the tofu before adding it to another recipe. I really like the firmer texture, crispy outside, and flavor the extra step of cooking the tofu separately brings to the table. To get the texture and not make a mess you need to:
Preheat your pan
Add the fat after the pan is hot (this actually helps prevent the tofu from sticking)
Add the flavoring after the tofu as developed a crust (or marinating before cooking)
Flavor. Obviously flavor is important when making, well, anything. Tofu is a delightful sponge that will soak up anything you pour over it. I rarely marinate my tofu simply because I don’t plan ahead very often. You can marinate it in any marinade you like for a few hours or overnight. Then cook as directed, and even pour a little more marinade over the top instead of the tamari. Other options include:
Flavoring options:
Tamari or Soy Sauce
Vinegar
Salt
Salad Dressings
Herbs and Spices
Nut butters
Pre-made sauces like a teriyaki sauce
Hot sauce or salsa
Sugar or sweeteners
Worcestershire sauce
Liquid smoke
Flavored oils or fats
Flavored Vinegar
Some of my favorite combinations:
Tamari, Worcestershire, Brown sugar
Apple cider vinegar, salt, olive oil
Tamari, liquid smoke, brown sugar, hot sauce
Tamari and balsamic vinegar with Caribbean Jerk Seasoning
Because of the way I cook it I find bringing flavor in some type of liquid so the tofu soaks it up. I also always use some time of salt because tofu is rather bland. One of my favorite combinations is Tamari, Worcestershire, brown sugar, and a little water. I use this as a sauce for a stir fry with eggplant, tofu and broccoli. Super yummy!
Happy Food Ninja 