#174 The Case of Saturday Morning Scramble

This also works well with 1 cup egg style liquid (I use Simply Eggless) instead of tofu and Scramble Seasoning. Scramble the egg style liquid at the same time as you sauté the roasted red peppers.

1 lb medium tofu, drained and squeezed

2-1/4 teaspoons Scramble Seasoning (see below)
4 tablespoons olive oil
4 mushrooms, sliced
1/4 cup roasted red peppers, chopped (or sun-dried tomatoes in oil, sliced)
2 small handfuls fresh spinach (or arugula)
1/4 cup vegan mozzarella, cubed
salt
pepper

Crumble the tofu into a bowl and combine well with the Scramble Seasoning.

Heat the olive oil in a large pan and sauté the mushrooms and the tofu.

Add the roasted red peppers and continue to sauté.

When the scramble is hot enough, toss in the spinach and the vegan mozzarella.

Season with salt and pepper to taste.

Plate when the spinach is mostly wilted and the cheese is soft.

Serves 2 but multiplies and divides well.

Scramble Seasoning

1/2 cup nutritional yeast flakes
1 tablespoon onion powder
1 tablespoon salt
1 teaspoon paprika
1 teaspoon turmeric

Measure all the ingredients into a sieve over a bowl and stir, forcing the seasoning through into the bowl beneath.

Stir again then store in an airtight container in your cupboard.

Makes enough for 8 lbs of tofu or 16 servings.

♥ Becki

Comments

The Case of Vegetarian Detective in Italy

B uon giorno! I feel like a snob saying, "I'm just back from Italy." That's me: jetsetter. Yeah, right! But wow...Italy! I could talk up a storm, and I surely will as I adjust to being back here, six time zones from magnificent Italia . I often ask people who've just travelled what was their favourite part of their trip. If I ask the same of myself, my answer is seeing Michelangelo's sculptures. His Pietà and The Statue of David literally moved me to tears. I just can't believe I saw "him" in person! So...our plane from Toronto was delayed six hours and we missed the first day of activities, but we still visited Rome, Montecatini, Siena, San Gimignano, Pisa, Vinci, Florence, Cinque Terre and Assisi. Quite the agenda for ten days, including the two flight days, wouldn't you say? But Trafalgar made it work. I would go on a Trafalgar trip again in a heartbeat. Things I learned in Italy: In the regions we ...

#262 The Case of Lasagna

T he most important thing about making Lasagna is to NOT use ready-to-bake noodles. They will never, never, never, ever turn scrumptiously fork tender. Please note that this recipe is still a fast, easy version of Lasagna. If you're super full of love and energy, sub in homemade Anne's Favourite Spaghetti with Neat Sauce for the first 2 ingredients. 1 340g pack plant-based ground 24-oz jar of your favourite purchased pasta sauce 20 lasagna noodles, cooked until al dente, as usual, but with a tablespoon of olive oil added to the water to prevent sticking vegan Parmesan to grate on top Preheat oven to 375ºF. Sauté the plant-based ground over medium heat, stirring frequently to avoid burning, for 4 min. Stir in the pasta sauce. Spread some of the sauce over the bottom of 2 loaf pans. Lay down the first noodle, followed by a layer of sauce then another noodle... Repeat using all of the noodles and finishing with a last, generous portion of sauce. ...

#266 The Case of Royal Icing

T o make filling your pastry tube easier, cut a tiny bit off the very tip to allow air to escape before you add your icing. Later, make the hole larger if you wish. 19-oz-can chick peas, shaken 2 cups icing sugar 1/8 teaspoon salt 1/8 teaspoon vanilla food colouring (optional) Add 3 tablespoons of liquid from the chick pea can (aquafaba) to a large bowl. Beat on high for four min., until foamy and thick. (Make Hummus with the chick peas.) Add the icing sugar, salt, vanilla, and colouring as desired. Beat until combined then on high for six min., occasionally scraping down the side of the bowl. A spoon stuck upright in the icing should remain standing but you want the mixture to be thin enough to squeeze easily out of your pastry tube. Add drops of water to thin, if necessary. Fill your pastry tube. Leftovers can be stored in the fridge, in an airtight container with a clean, damp cloth. ♥ Becki

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