An Obsession with All Things Handmade and Home-Cooked


Broke Da Mout

Hawaiians simply have a way with words. Direct but gentle, and often spoken with a good dose of humor, every statement seems to come with a built-in smile at the end. Said in Pidgin with island inflection, “broke da mout” (“break the mouth”) is in fact a compliment to the chef. Not nearly as painful as it may let on, the phrase suggests that you’ve eaten something so unfathomably delicious, or eaten such vast quantities of it, that you simply couldn’t stand to take another bite. Ergo, your palate has been thoroughly spoiled, in the most satisfying way. I can report without hesitation that I thoroughly broke my own mouth to the fullest extent of the definition while in Honolulu.

Lured out by the familiar urge to discover new ono grindz (good eats), every step of my two mile walk to reach Greens & Vines was worth the effort. Born of the 100% raw vegan catering company Licious Dishes, this dine-in outpost is only a few months old, still glistening with that new restaurant shine. Glowing like a beacon on a dark night, the neon sign out front is quite arresting, especially for the unprepared. Already on my hit list, it was a sight I was unprepared for as I gazed blankly out the bus window.

“Oh, that’s the restaurant right there!” I exclaimed in spite of myself, to no one in particular. It would clearly require a more thorough exploration at a later time, especially without those lovely people sharing public transit who were now convinced of my mental instability.

After miscalculating the distance from my hotel rather drastically, it ended up being a later meal than anticipated, but gave me plenty of time to work up an appetite. Good thing too, since just one plateful of Kaffir Miso Pad Thai, composed of kelp noodles and topped off with a generous handful of crunchy cashews, left me feeling quite stuffed. Taking my time to luxuriate in every slippery strand, the effusively friendly staff made me feel more than welcome to linger, as opposed to so many other establishments that saw the single vegan diner as a burden. One gets a real sense of community here, proof positive that veganism is alive and thriving in all pockets of the world.

Although I already broke da mout on my main dish, the temptation of the dessert menu was too much to bear. Wrapping up a petite wedge of Tangerine Cheesecake to go, it became a most decadent midnight snack just a few hours later. Flawlessly smooth, creamy, and sparkling with citrus zest, its small size belied immense flavor. More than enough to satisfy even my voracious sweet tooth, what initially seemed like a scant portion turned out to be just right.

The raw movement may still be in its infancy in Honolulu, but endless other clean, green options can be readily found hidden in amongst the puka dog and saimin stands. Peace Cafe serves up well-balanced meals with a macrobiotic sort of slant, featuring otherwise obscure flavors like matcha and kinako to create vegan treats found no where else.

Speaking of which, the Iced Matcha Latte is an absolute must for any hot day, which is pretty much every day on the island. Lightly sweetened just to cut the bitter edge of the powdered green tea, soy milk lends body to the beverage, making it both refreshing and wholly satisfying. If only I had ventured out to this part of town sooner, I’m certain I would have found many excuses to return for a second and third refill.

Mochi brownies displayed alluringly on the counter did look like an awfully attractive lunch option, but the savory dishes are worth holding out for. Before ever setting foot in the shop, I already knew that I wanted the Heart and Seoul entree: Inspired by Korean bibimbap, a power plate of greens, both raw and cooked, beansprouts, shredded carrots, and either fresh tofu or TVP over a bed of brown rice. Ever indecisive, I stood there hemming and hawing at the counter, until the cashier helpfully broke my strained silence. “I could get you a little bit of both, too- How about that?” she asked sweetly. Yes, please; I felt like I really could have it all in that moment. Both were utterly delightful, but being the tofu-lover that I am, I would spring for a full portion of only that silky-soft bean curd next time. Topped off with a healthy dollop of very mild gochujang to mix and mash at will, the diner has the freedom to mix in as much of that salty paste as their heart desires. Naturally, I devoured every last smudge.

What’s most telling about how vegan-friendly a city is, however, is not the number of specialty shops or isolated outposts. Rather, it’s what one can scavenge in the everyday eateries, even the mundane or most unpromising locations. While the Ala Moana Mall is no average shopping center, boasting hundreds of stores spread out for what seems like miles, the above platter is still an incredible testament to how open and accessible Honolulu is to the compassionate visitor or resident. Grylt Ala Moana, located in the Makai Food Court, is one of three locations within Honolulu. In true cafeteria style, you’re encouraged to build your own plate, picking between proteins, sides, and sauces. Grilled Tofu is the way to go to avoid animal protein, and incredibly, you can actually choose Olive Oil Mashed Cauliflower over plain white rice, if desired. For just 50 cents more, it’s more than worth the upgrade. Grilled Veggies are already so expertly seasoned with balsamic vinegar and black pepper, it seems a shame to cover them with any additional sauce, despite how bright and vivacious the Citrus Herb Oil was. Request it on the side to dip the tofu in, and you’ll have the perfect complement to all components.

Next, we’re jetting off to another island… The Big Island, in fact, for a stop in Hilo. Still more photos are being uploaded everyday, so please keep checking in to see all of my adventures!


Stress Snacking

After a fitful summer hibernation, the monster that is structured education has awoken once more, rising swiftly and ferociously back to full intensity. My fall semester may have only just begun yesterday, but already the pressure is on. Taking on an extra class was a woefully bad idea; even one class feels like too much, too soon. As a self-admitted stress snacker, this is bad news for my eating habits- Already the cravings for all things hand-held and satisfyingly junky are coming on strong. This time, though, I was prepared, thanks to a serendipitously timed package from YogaEarth, filled to the top with healthy treats.

Purveyors of various “super foods,” natural beauty products, and various supplements, their main claim to fame are the appropriately titled Keen-Wah Decadence Bars. Though it may just sound like cute hyperbole on paper, the name turned out to be stunningly accurate. Rather than the standard crunchy-granola nutrition brick, these bars are enrobed in chocolate like actual candy bars. Soft and fudgy no doubt from the heat, that coating at first overwhelms the whole package, but slowly melts to allow other flavors through, lending much needed sweetness through each bite. While the interior yields a subtly earthy, slightly salty flavor, that chocolate exterior effectively tricks the tongue into believing that this is a fully-fledged treat. Rich and satisfying, that high fiber count definitely gives it more staying power than your average chocolate snack, without imparting a gritty texture. Rather, it feels almost like biting into a soft baked cookie.

Plain is the most “healthy” tasting, with fewer additions to jazz things up. A surprising raisin-like sweetness accents the dark, woodsy cacao, which cuts the decadence factor in a pleasing way. Cayenne Cinnamon effectively spices things up, leading with the comforting, familiar warmth of cinnamon, slowly escalating to the smoldering burn of cayenne. It won’t burn your mouth off, but this invigorating combination certainly satisfies one’s inner heat seeker. The last option of the trio, the Coconut Almond, is most likely to appeal to the widest audience. A fresh, raw coconut flavor hits immediately after the initial taste of chocolate subsides, but there’s no dried or dessicated coconut here. Impossibly capturing the essence of a whole young coconut, the pieces do add a more fibrous texture, but this can be forgiven for such a clean, bright taste. Chunks of raw almonds are scattered throughout, adding a nice periodic crunch. Picking between the three bars would be a tricky task, but all said, these are definitely some of the tastiest meal supplements I’ve had.

Another noteworthy snacking option are the Chocolate-Covered Goji Berries. Who needs raisins or sweetened cranberries when you can have a fruit that really packs a punch? A deep, dark, and intense cocoa scent hints at their smoky, bitter edge, almost like espresso. Their mesmerizing shine is hard to resist, but luckily, that strong flavor satisfies with just one modest handful.

For an option that’s slightly less decadent but just as healthy, their Meridian Trail Mix is one that stands out amongst the pack. Rather than weighing down the blend with filler like oily, cheap peanuts, every ingredient adds something noteworthy to the party. Touted as “cacao-cashew-berry-crunch,” that description sells the mix short, as it contains expected nuts like almonds and cashews, but also more exotic additions such as goji berries, mulberries, and cacao nibs. This is one trail mix that actually makes me want to hit the trail, if only as an excuse to munch on another serving!

Stress may drive me to the comfort of snack food, but at least I have healthy options from YogaEarth on hand that will power my educational exploits, rather than impair them.


Wild About Greens

Mothers who once championed the old dictum of “eat your veggies” now have a new refrain to the familiar song: “Eat your greens.” Having risen from the periphery of American grocery stores, once literally lining the deli cases as nothing more than colorful, long-lasting garnishes, kale has paved the way right back into the kitchen for all manner of leafy edibles. Finally, after decades of neglect, those oft-forgotten flowerless bouquets are finally welcome house guests, and there’s more than just romaine and spinach going into summer salad bowls. Still, the trend is only in its infancy, and after so many voluminous raw hodgepodges of discordant ingredients, what can really be done with these overgrown lawn clippings? And moreover, how can we prevent them from tasting as such?

Riding the crest of this wave is Nava Atlas, who brings us Wild About Greens exactly in our hour of need. Introducing a whole palate of varied greens to even the most inexperienced of cooks with a gentle, warm, and inviting tone, Nava will take your hand and guide you from the grocery store to the dinner table, and all spaces in between. Doling out equal parts reassurance and enlightening information, this book is definitely geared towards the greenest of beginners, but provides inspiring flavors to get anyone out of a produce rut. Such a depth and breath of different edible plants are covered, there’s likely to be something new for anyone to try. You may claim to be a kale expert, but how often do you cook with beet greens? What about watercress? Have you ever tried mizuna in your green smoothie?

In a comfortingly familiar cloak of tomatoes and herbs, the Italian Vegetable Ragout with Chard (page 126) would make an excellent introduction for those less enthusiastic about incorporating more greenery into their diets. Adding in the optional chickpeas turns this hearty side into a perfectly satisfying one-pot meal. Enlivened with a pinch of red pepper, the interplay between tomatoes that are both roasted and sweetly sundried is so flawlessly balanced, it’s hard to believe the whole dish came together in mere minutes.

Curry, another common, endlessly accommodating staple in my diet, gets new life with the simple addition of pungent mustard greens and tender spinach. Coconut Cauliflower Curry with Mustard Greens and Spinach (page 186) blends mild spices and coconut milk to create a rich, golden elixir of a stew. Safely falling into a child-friendly heat level, it’s an excellent meal to make for a family, and ramp up the hotter spices on individual servings, to taste. Mustard greens are a newer ingredient to me, and while I would rather eat grass clippings than a couple of its raw leaves, this creamy yet still light sauce can excuse a whole host of flavor flaws- Proof positive that it only takes the right cooking method to make even the most maligned greens easy to swallow.

The salad section is of course abundant with suggestions, and now that the heat of summer has come to stay for the season, those are very enticing pages to explore. Breaking out of my own personal food taboos, I fearlessly took Nava’s lead and combined fruits with savory vegetables (gasp!) and ate watercress raw for the first time, emboldened by the Sumptuous Spring Greens Salad (page 156). It seems silly to rave about a salad, but this one deserves all the praise. Much more thoughtful than just odds and ends tossed together, the combination of sweet yet tart green apples softens the bitter bite of radicchio and peppery flair from the radishes. Creamy avocado brings texture contrast to the party, a welcome reprieve from the crisp and crunch all around. It’s a kick-starter that makes one wonder, “why didn’t I try this before?” Simple even for a side, yes, but every bit as noteworthy as an elaborate main.

Thrilled to have any excuse to pull out my oft forgotten juicer, the section on beverages provides the confidence I frequently lack when it comes to combining greens with sweeter fruits. The Spinach and Lettuce Refresher (page 206) is, as promised, very refreshing indeed! An excellent beginner’s green juice, it’s mild, not at all bitter, and lightly sweet thanks to the addition of apples; no need to add the optional agave at all. Slightly tangy thanks to lemon juice, this beverage may just become the new lemonade around here.

The beauty of the recipes showcased in Wild About Greens is that they’re built to take on whatever you throw at them. Want to swap collards for kale? Go for it! Nava provides plenty of substitution advice, but the versatility of each preparation goes beyond that. It would take a concerted effort to ruin any of these recipes; go ahead and change the veggies, add beans, take away herbs, do your worst! Wild About Greens succeeds in removing the fear of failure from cooking with new ingredients, and can plant the seed for entirely new recipe ideas. It truly has never been easier to eat green.

It would be a downright shame not to spread these delicious ideas further afield, so I’m thrilled that the publisher has so kindly offered to share an additional copy for one lucky reader to win! If you’re looking to get more greens into your diet, tell me about your current favorite leafy ingredient, and how you like to prepare it. Links and recipes are encouraged but not necessary! The basic requirements, as per usual, are names and valid email addresses in the appropriate boxes. Please, only one comment per person, and be sure to speak up before Midnight EST on June 27th. I’ll contact the winner shortly thereafter, so keep an eye to your inbox.

UPDATE: The winner, chosen by the fair and just random number generator is…

The lucky commenter behind entry #7, 3littlebrds! Get ready to load up on the leafy greens, because you’re gonna want to put them to use right away!


Out Of This World Vegan Feasts

“You always hurt the one you love,” or so goes the pervasive pop music refrain, but truer words were never spoken- Especially when it comes to cookbooks. Tidal waves of new books continue to sweep in across the foundation of vegan cooking, which is great for exposure and variety, but not always such a positive thing for quality, or true staying power. When a new cookbook finally comes along that gets me genuinely excited, I cling to it, for fear of it being washed away with the rest of the overflowing texts. Perhaps its a subconscious means of saving the best for last, but it’s those books that I want most to dive into that get neglected the most. Wanting to do them “proper justice” means cooking from them with abandon, picking out just the right recipes, and analyzing them to the fullest, but that eventually becomes an impossibly complex task. Thus, World Vegan Feast by Bryanna Clark Grogan has been sitting on my overburdened bookshelves since at least November, bookmarks sticking out of almost every crevasse, but completely unexplored. Rather than striving for the “perfect,” complete, full-on feasting review, let’s just go with a little taster.

Immediately appealing for its sheer diversity in flavors and techniques, cultures collide in this all-inclusive compendium of veganized world cuisine. Best of all, no stone is left unturned, and homemade solutions to faux meats, seasoning mixtures, dairy-free cheeses, and any other staple you can dream of are provided as well. Bryanna has gone out of her way to educate the cook, not just provide a few isolated recipes, so they might learn to create their own dishes through her examples. Menus are even suggested for all sorts of engagements, both big and small, to please any guest. It’s not all good news though; recipes don’t get their own individual pages, so it can often feel like one big run-on sentence as ingredient list and preparations collide. Pictures are provided in a central insert, but aren’t exactly plentiful. Luckily, a quick check of Bryanna’s blog can oven be enlightening since many of the images (and even full recipes) are shared there.

Dipping in a toe to test the waters, the Potato and Mushroom Miso Soup (page 74) sounded like a quick, easy, and comforting dish to kick start the cookbook test drive. Easily slapped together at the last minute, surprisingly complex flavors came from such a deceptively simple soup. Deeply satisfying due to the triple whammy umami punch of mushrooms, miso, and kombu, sliced potatoes give this starter much more staying power than the typical wan broth. Not too salty, packed full of goodies surrounded by just the right amount of broth, it’s Bryanna’s finesse here that makes this combination extraordinary.

Another one to file under the “quick, easy, delicious” category are the Shwarma Wraps (page 60). Stuffed with highly spiced and toothsome seitan, it’s clear that the “meat” is absolutely the star of this show. Incredibly flavorful but only mildly hot, the combination of Middle Eastern spices is spot-on. Delightfully tangy, it’s powerfully acidic but not too sharp thanks to a quick trip through the oven. Though I served my “yogurt” on the side as a dip to prevent my lavash from becoming too soggy, it’s absolutely imperative to include, as it tames the burn of pickled peppers strewn amongst the milder fresh veggies. Once the seitan is prepared, you could throw this little number together in minutes and have a lunch to go or quick-fix dinner just like that.

Tempting readers with two separate dessert sections, clearly, there was no way I could end this review without a little sweet investigation. Although the Lemon-Strawberry Tiramisu (page 203) is related to a traditional coffee-flavored tiramisu only in basic construction, that doesn’t matter one bit considering the bright, fresh flavor it provides. Opting to make a half batch in individual servings, it was the perfect treat for an impromptu picnic- Even if that excursion only took me as far as the backyard. These creamy layered verrines were delightful, brightly spiked with citrus and lightened with fresh, ripe strawberries. Sliced almonds tucked between layers and sprinkled over the top are a nice additional touch, adding a bit of crunch to contrast the smooth creme filling. The Sponge Cake (page 177), though a bit player here, tasted remarkably like a dense, chewier version of angel food cake. Fluffy but still quite sturdy enough to withstand a soak in lemon syrup, this unassuming component clearly has great potential for other applications as well. All told, it’s the kind of dessert that no one with a sweet tooth could refuse.

That’s barely even scratching the surface on all the recipes I have bookmarked in World Vegan Feast. Think fish-free “salmon” loaves, vegan souffle omelets, and walnut-based Georgian-style matzo ball soup, just to name a few on my list. There’s a great big world out there to explore, and as demonstrated by this inviting cookbook, the kitchen is the best place to start.


Blissfully Delicious

For such a highly-regarded and lauded brand, you’d think it would be a snap to launch new flavors to an existing, successful line of products, to have them gobbled up by an eagerly waiting and hungry fan base. Well, at least half of that statement is true… Coconut Bliss ice creams have always been an easy sell, boasting organic, fair trade, and generally wholesome ingredients, but finding those frozen pints can be another matter entirely. Just as four exciting new flavors were scheduled to launch, disaster struck, and a coconut shortage meant that there wasn’t much Bliss to go around. After waiting for nearly a year and only being able to secure one of those new offerings, I decided to focus on the existing, available flavors instead of only those latest additions. Surely, there was still plenty of delicious ice cream to discover beyond those freshest flavors! Especially considering my latest cookbook venture, it seemed only fair that I get a good taste of the commercially available competition, after all.

Caramel Ginger Cookie, the one new ice cream offering I managed to get my hands on, promises great things even with a merely casual glance. An abundance of cookie pieces are swirled into each easily scooped spoonful, with a thin ribbon of caramel not far behind. Though the base is unmistakably coconut flavored, the addition was not unwelcome here, adding depth and complexity to the light vanilla essence. Rather than providing a crunch, the cookie pieces had softened to an almost cake-like consistency through their trip to the deep freeze, but the rich molasses flavor and gentle warming spices still brought a delightful contrast to the ice cream overall. If only that gooey stripe of caramel was slightly darker, tasting just slightly more burnt, it would be practically perfect.

Failing to find the Mocha Maca Crunch I so desperately craved, I turned instead to another favorite combination, found in the Mint Chip Galactica. Tiny shards of delicate chocolate flakes are strewn throughout the snowy white pint, looking for all the world like a negative photo of a galaxy of chocolate stars, instantly explaining the creative title. Cool, refreshing mint flavor carries this ice cream, tasting like fresh mint leaves without veering into more grassy notes or toothpaste territory. Bright and curiously light considering the rich coconut base, it strikes me as the perfect snack to beat the heat on a summer’s day. The chocolate stracciatella is key to the success of this ice cream, lending a subtle bitter edge that makes the combination all the more satisfying. Sweetened just enough to balance out the pint, it’s like my childhood mint chocolate chip, but all grown up.

Finally, I needed a full-fledged chocolate experience, so I dove into the Chocolate Hazelnut Fudge ice cream with abandon. Sweetened once again with a light hand, this is a strong, slightly bitter chocolate offering for mature palates. Not exactly a full-bodied, rounded chocolate flavor but a really intense cocoa instead, it still covers up the coconut flavor more thoroughly than the previous two pints, making it a more attractive option to those not so crazy about coconuts. Small pieces of hazelnut are hidden within, adding good crunch but seeming to lack in that deep, toasted flavor I craved. However, hands down, the fudge swirl makes this flavor worth a second scoop, adding a delightful gooey texture, and an extra punch of flavor every now and then. Perhaps it’s not one for the kids, but who says you would want to part with even a spoonful in the first place?

Far richer than most vegan ice creams found in the mainstream marketplace, tasting Coconut Bliss for the first time is like discovering super-premium ice cream when you’re accustomed to bulk economy quarts. Though notably pricier than many other options out there, a smaller scoop is likely sufficient to satisfy even the most voracious sweet tooth, so it all evens out with careful portioning. That is, if you can resist the strong temptation to indulge in just a bit more Bliss.


Baking a Difference

You’d think that someone so immersed in baking as myself, whipping up various sugared confections nearly everyday, could care less about similar sweet gifts. Well allow me put that misconception to rest; You’d think wrong. Though there’s no shortage of sweetness in this particular kitchen, that doesn’t mean I can’t appreciate the craftsmanship and careful pastry art of other bakers. Enjoying a dessert that wasn’t created by me is truly a rare treat now. As the resident baker of the family, it’s up to me to “surprise” myself with my own birthday cake, or plan to go without.

That’s why, so many years ago, when an unassuming but delicately wrapped purple box by Allison’s Gourmet landed on my doorstep, I could barely contain my joy. An unexpected gift, which is always a delight by itself, little did I know that the contents of that package would open my eyes to a whole new option for handmade vegan sweets. Not made by my own hands, but assembled and baked with as much attention to detail as I could muster myself.

Butterscotch Pecan Fudge. More beautiful words were never strung together and attached to something edible. Finding something delicious in the mail was still such a novel concept, and to get something that seemed impossible to make without dairy, it was easily one of my favorite holiday presents that year. Though the packages are all very well wrapped and provide explicit instructions on freezing to make your treasures last, I’m afraid that whole pan of fudge disappeared at warp speed, without any help from hungry gawkers.

Another year, one of my favorite indulgences to date showed up at the party unannounced; Those Peppermint Brownies were legendary. One of my top 5 favorite combinations, chocolate and mint, I already knew it was love at first sight. Taking that initial bite merely sealed the deal. Deeply chocolate-flavored and fudgy to a fault, the sprinkling of crunchy candy cane pieces on top created the most irresistible textural contrast. It’s a shame this offering isn’t for sale this year, because I would recommend it to anyone who likes dessert, period.

My most recent opportunity to sample Allison’s incredible creations was a crazy stroke of luck. Another serendipitous gift, out of the blue, that coincided with the talented baker’s need for a promotional photo. Truly, it just happened that way! A good business deal is one that ends with a rich brownie sundae, peppered with chopped chocolate-covered toffee, a mouth-watering photo, and a new friendship. I can tell you with absolute certainty now that Allison is every bit as thoughtful and kind as her baked goods are irresistible.

My brief sampling doesn’t even begin to scratch the surface of all the goodies on offer at Allison’s Gourmet. There are chocolates, cookies, and candies beyond any vegan’s wildest dreams, and I trust that they’re every bit as delicious. Now, lucky for you, Allison has generously offered a very sweet holiday gift indeed- The opportunity to win a $25 gift certificate for anything in her online bakery! Just imagine the possibilities!

To enter, leave me a comment before Midnight EST on Friday, December 9th, telling me what you would buy with your winnings. For extra entries, follow Allison’s Gourmet on Facebook and/or Twitter, and leave separate comments saying as much for each.


Hearty and Heartfelt

Timing is everything, especially when it comes to seasonal cravings. Though immediately inspired to get in the kitchen as soon as my copy of Hearty Vegan Meals for Monster Appetites by Celine Steen and Joni Newman came in the mail, mere months ago, it was too hot to even contemplate turning on the stove, or even approaching the oven. After pouring over the pages with shining eyes and growling stomach, leaving a barrage of bookmarks in my wake, all I could do was wait for the inevitable switch that would make a warming, belly-filling meal more appealing than a bucket filled with ice-cold watermelon. As temperatures now dip and dance around the 40’s and 30’s, it’s safe to say that that time has come.

Finding a pause in the action to break into my long list of desired dishes was another matter, though. Luckily, many recipes are brilliantly simple to throw together, and pretty much cook themselves, as was the case for the Slow Cooker Corn Chowder (page 76). Toss ingredients into your slow cooker, crank it up to high for a few hours, and eat. Preferring a thicker, creamier chowder myself, I opted to blend half of it to add body, but otherwise followed the recipe to a T. The natural sweetness of the corn was nicely balanced with the spicy kick contributed by a dose of cayenne pepper, giving this unassuming recipe a complex, delicately nuanced flavor profile. Though I had never used a slow cooker prior, now I can’t for the life of me figure out why not.

Having first spied the Red-Eye Treats (page 250) on Celine’s blog years back, I knew that it was time to finally give them a test run for myself. An unusual combination of chocolate, coffee, and peanut butter, I wasn’t entirely convinced that these distinctive components could all play nicely together. Happily, my fears evaporated with one taste. A soft, chewy, but crisp bite yielded subtle sweetness, and a very satisfying depth of roasted flavor due to the coffee. The chocolate does take a bit of a backseat here, contributing more color than flavor, but next time, I think I will just have to add a handful of chocolate chips to remedy that, because there will be a next time.

The sleeper hit of my recipe trials actually came about by accident. First lured in by the promise of Hickory-Smoked Breakfast Strips (page 36) wrapped around water chestnuts to imitate bacon-wrapped scallops, my original plans were dashed once I popped open that can and discovered tiny chestnuts approximately the size of chickpeas. So here I was, far too much seitan bacon on hand, and no where to go with it. Quickly switching gears and frying it up as one typically would for “bacon,” I riffled through the pages for an appropriate accompaniment. Scramble, there had to be a scramble, I thought, homing in on the breakfast section. There, almost as an afterthought, the Scrambled Eggs hidden within the recipe for a Hearty Breakfast Bowl (page 35), were the perfect thing. So few components, so little effort, I didn’t expect much other than a nice way to round out the photo, to be honest. Adding in a bit more creaminess with a splash of soy creamer, I could scarcely believe how downright eggy things were beginning to smell- and look.

The hickory strips were completely overshadowed by the greatness of this scramble. A bit too sweet and chewy for my tastes, any flaws could be forgiven as long as that scramble was on my plate. Although I always add tons of veggies and seasonings, yet again, the mantra of “simpler is better” was proven true. I’m only slightly embarrassed to say that I wolfed down the first entire batch, unaided. The very next day, I had to have this killer tofu again, and couldn’t help but make further tiny tweaks, just to suit my own palate to perfection. Though there are a million recipes out there for tofu scramble, I implore you: Try this one. You will never miss eggs again.

Straight-Up Scramble
Adapted from Hearty Vegan Meals for Monster Appetites, by Celine Steen and Joni Newman

1 16-Ounce Container Extra-Firm Tofu, Pressed for About 45 Minutes
2 Tablespoons Nutritional Yeast
1/2 Teaspoon Onion Powder
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Kala Namak (Black Salt)
Pinch Turmeric
1 Teaspoon Braggs Liquid Aminos
2 Tablespoons Non-Dairy Margarine or Coconut Oil
3 – 4 Tablespoons Plain (Unsweetened) Vegan Creamer
2 Scallions, Thinly Sliced

Crumble the pressed tofu into a large bowl and add in the nutritional yeast, garlic and onion powder, kala namak, turmeric, and braggs. Use a fork to lightly mash and combine.

Set a saute pan over medium heat, and melt the margarine or coconut oil. Once liquified, add in the tofu mixture and cook for about 5 minutes, stirring constantly, until heated through and just barely browning in some places. Pour in the creamer until it reaches your desired state of creaminess, cook for 1 minute longer, and turn off the heat. Toss in the sliced scallions and serve while hot.

Makes 2 Servings, or 1 for a Vegan with a Monster Appetite

Printable Recipe


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