Scrambling for a Quick Meal

When time is of the essence and the lunch or dinner hour rolls around, quick, tasty, and relatively health sustenance is a necessity, for which everyone has their go-to recipes. For me, and many vegans, that recipe is for the classic tofu scramble. While I hardly feel like the world really needs yet another recipe for this tried and true staple, since I’ve had the opportunity (and lack of time to cook much else) to hone and perfect my own method lately, I figured it couldn’t hurt to share.

I tend to favor scrambles heavy on the veggies, and fairly light on extra spices- Especially turmeric. While you’re welcome to add a pinch for color if you’d like, I find that it can overpower and ruin the best scrambles, so I omit it entirely. Never let a scramble recipe hold you back, as they’re infinitely adaptable in terms of veggie swap-outs and additions. Think of it more as a guideline than a rule!

Yield: Makes 2 Servings

Veggie Tofu Scramble

Name: Veggie Tofu Scramble
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Cuisine: American
Ingredients: 1 Tablespoon Olive Oil; 1/2 Small White Onion, Diced; 1 Clove Garlic, Minced; 1 Carrot, Peeled and Finely Diced; 1 Small Zucchini, Diced; 3 Button Mushrooms, Finely Diced; 1/2 Pound Super-Firm or Extra Firm Tofu, Cubed; 3 Tablespoons Nutritional Yeast; 1 Tablespoon Braggs Liquid Aminos; 1 Tablespoon Soy Sauce; 1 Teaspoon Dried Parsley; 1/2 Teaspoon Salt; 2 Cups Fresh Baby Spinach, Packed

For a hearty, healthy, veggie-ful scramble that's ready in a flash, this is my go-to formula.

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

1 Tablespoon Olive Oil
1/2 Small White Onion, Diced
1 Clove Garlic, Minced
1 Carrot, Peeled and Finely Diced
1 Small Zucchini, Diced
3 Button Mushrooms, Finely Diced
1/2 Pound Super-Firm or Extra Firm Tofu, Cubed
3 Tablespoons Nutritional Yeast
1 Tablespoon Braggs Liquid Aminos
1 Tablespoon Soy Sauce
1 Teaspoon Dried Parsley
1/2 Teaspoon Salt
2 Cups Fresh Baby Spinach, Packed

Instructions

In a medium saute pan set over moderate heat, pour in the oil and
tilt the pan around so that the bottom is evenly coated. Add in the
onions and garlic, and cook for 4 or 5 minutes, stirring occasionally
until the onions are somewhat translucent. Next, add the carrot,
zucchini, and mushrooms, and saute for another 5 minutes, allowing the
veggies to soften and the flavors mingle.
Meanwhile, open and drain the excess liquid from the tofu. Toss the
cubes into the pan, and use your spatula to press it against the sides
of the pan and break it up into rough, small pieces, approximating the
texture of scrambled eggs. Sprinkle the nutritional yeast on top,
followed by the liquid aminos, soy sauce, parsley, and salt, and mix well to
combine.
Allow the tofu to cook for another 8 or so to remove more of the
water and heat the tofu through. Finally, add in the spinach, and cook
for just one more minute to let to wilt down a bit. Remove from heat
and serve immediately.

Recommended Products

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 342Total Fat: 20gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 0mgSodium: 1464mgCarbohydrates: 17gFiber: 8gSugar: 5gProtein: 32g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

January 16, 2010November 20, 2025

Hannah (BitterSweet)35 Comments

Edible Alchemy

Transforming ordinary ingredients into something truly extraordinary: That’s the basic idea behind the concept of alchemy, which Alkemie Ice Cream rightly exemplifies. Utilizing a unique base comprised of cashews, coconut, and agave, this small company is making a big splash in the frozen dessert market, setting itself apart from the competition with quality ingredients, and perhaps just a little bit of magic.

Although still unavailable in much of the country, I went right to the manufacturer as soon as I caught wind of this mystical creation, and all but begged for a taste. Luckily, I needn’t have pleaded so hard, as it turns out the people behind Alkemie are very friendly and easy to communicate with. I had three solid pack pints arrive on my doorstep in no time at all.

If you can make a good Vanilla ice cream, you can make anything, as I firmly believe, so that container is where I plunged my spoon in first. Plentiful flecks of vanilla bean dotted the surface and interior, promising to pack in the flavor, and it did not disappoint. Full-bodied and assertive, this proved that vanilla isn’t always just a backup singer, but quite capable of taking the lead. Incredibly smooth and creamy, this little number is undeniably rich, rivaling any super-premium pick. In fact, it was practically buttery, the way it coated and lingered on my tongue. Some might detect and be bothered by a very slight aftertaste from the base ingredients, but it wasn’t enough to stop me from going back for seconds, thirds, and eventually fourths.

Runner up as America’s favorite ice cream flavor but still number one in many peoples’ opinions, the Dark Chocolate has some pretty high expectations to live up to. Luckily, it not only met, but exceeded any I had. More than merely cocoa-flavored, this dark temptress throws a one-two punch of no-holds barred chocolate intensity, powerful enough to send the most dedicated chocoholics spinning. Though I’m not usually one to go for plain chocolate ice cream if given a choice, this alone could change all of that. Not a hint of coconut nor cashew impedes the flavor here, so all the eater experiences is pure frozen chocolate bliss.

Now thoroughly excited to discover what that final pint held, I could hardly break into the Mint Chocolate Chip fast enough. The powerful aroma of mint wafted up to my nose as soon as I lifted the lid, betraying the otherwise plain-looking, snow white and black-speckled ice cream inside. Its very bright, fresh mint flavor without any grassiness to speak of makes for highly refreshing, well-balanced treat begging to be served in the heat of summer. Generous handfuls of chocolate pieces with just a hint of bitterness cut the sweetness perfectly, and their even distribution but irregular sizes made every bite different and exciting. Deceptively light, this is the kind of dessert I would never tire of.

Smooth-scooping straight out of the freezer, there’s none of the chalkiness or iciness that I’ve come to associate with some commercial vegan ice creams. If Alkemie could just ramp up production, distribution, and perhaps add a few more flavors to their strong but small line up, I think they could really take the market by storm, with or without a little pinch of magic.

[Written for Go Dairy Free]

January 14, 2010November 20, 2025

Hannah (BitterSweet)24 Comments

Warming from the Inside Out

Everything that possibly could go wrong, did; In the space of about five minutes, the light bulb right above my head blew out in spectacular fashion, the garage door failed to open and was consequently holding the car hostage, and worst of all, the boiler in the basement decided to take a little siesta. Shivering through three layers of clothing, it suddenly hit me that it really shouldn’t be this cold inside… But if the heat isn’t working, it turns out that this temperature is perfectly appropriate. With a fresh layer of snow on the ground and a full day at home planned, it just figures, doesn’t it?

Bumbling about the kitchen in my full winter coat, there was one thing and one thing only on my mind: To keep warm! Mechanically going through the motions of starting up a pot of onions and other aromatics, I had no clue what I really wanted for lunch on such a spirit-dampening day, but it was bound to be warm, and that was good enough for me. Spices followed veggies, adding some heat to the flavor as well, and when the lentils finally joined the mix, I knew that this haphazard meal would really be just the thing I needed.

Somewhere between a soup and a stew, this hearty mix really helped put some color back into my frozen checks. A fairly simple, no-fuss affair, it’s nothing to call the papers about and write a rave review, but it simply hit the spot on that day when little else good was happening. Happily, it makes enough for a small army, so you can plan to save a good amount and reheat it for days to come, should time or energy be of the essence.

I did discover one good thing about having no heat, however- It makes it much easier to photograph the steam from hot foods!

Yield: Makes 8 - 10 Servings

Golden Lentil Stew

Somewhere between a soup and a stew, this hearty mix spices up a cold winter's day with ease. A fairly simple, no-fuss affair, it simply hit the spot on that day when little else good was happening. Happily, it makes enough for a small army, so you can plan to save a good amount and reheat it for days to come, should time or energy be of the essence.

Prep Time 15 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 45 minutes

Ingredients

3 Tablespoons Olive Oil
2 Small/Medium Yellow Onions, Roughly Chopped (2 Cups)
2 Leeks, Roughly Chopped (2 Cups)
8 Stalks Celery, Diced (1 Cup)
4 – 6 Carrots, Diced (1 Cup)
2 Cloves Garlic, Finely Minced
2 Tablespoons Yellow Curry Powder
1 Teaspoon Ground Cumin
1 Teaspoon Sweet Paprika
1/2 Teaspoon Dried Thyme
2 Cups Split Yellow Daal (Lentils)
1/2 Cup Uncooked White Rice
1 8-Ounce Can Tomato Sauce
2 Tablespoons Red Wine Vinegar
6 – 8 Cups Vegetable Stock, or More if Desired
1 1/2 Teaspoons Salt
Freshly Ground Black Pepper
4 Cups Broccoli Florets, Par Cooked from Fresh or Frozen
1 Cup Frozen Peas

Instructions

In a large stockpot over medium heat, get the oil nice and hot, and saute the onions, leeks, celery, carrots, and garlic, stirring occasionally, for about 20 minutes, until the onions are translucent and all the veggies are tender.
Add in the herbs and spices, and cook for another 10 minutes to let the flavors begin to mingle.
At this stage, you can go ahead and introduce your dry lentils and rice, as well as the tomato sauce, vinegar, and 6 cups of the vegetable stock. Cover, and bring to a boil.
Reduce the heat to medium-low and allow the stew to simmer, adding in more stock if it threatens to dry out and burn, for about 1 hour, until the lentils are cooked through. Give it a taste, add in the salt and pepper, taste again, and adjust the seasonings if desired.
Toss in the frozen veggies, kill the heat, and just stir them through the mixture to thaw. Allow 5 minutes for this last round of veg to come up to temperature.
Add in the remaining amount of stock if it’s too thick for your tastes, and even more if you’d prefer something soupier. Serve piping hot!

January 11, 2010November 20, 2025

Hannah (BitterSweet)40 Comments

Breaking the Rules

Though I wouldn’t necessarily call myself out-and-out rebellious, I just hate rules. Especially when those rules are so pointless that following them only leads to close-mindedness. Sound a bit out there? Bear with me.

Every case of food snobbery I’ve witnessed thus far has revolved around certain unwritten commandments against preparing food differently than it is traditionally, or “properly” done. Just think about that for a minute… Doesn’t that sound ridiculous? Where would we be if no one deviated from the recipe, whether it be with an additional pinch of nutmeg or by switching out the flours for something different entirely? What about modern fine dining? Do you think these chefs learned how to use methylcellulose from their grandmothers, that knowledge passed down through the generations? I could be wrong, but I think not.

Of course, when confronted with such revolutionary concepts and approaches, it may still take some time for me to warm to the idea. Gazing into the refrigerated cases recently at a vegan cafe, something on the top shelf caught my eye: Raw falafel. Defined as “a fried ball or patty made from spiced chickpeas and/or fava beans“, it was hard to grasp how this creation before me was related, as it was neither fried nor made of chickpeas. In fact, it wasn’t even cooked at it; It was raw.

However, at the end of the day, the question was not, “Is this a falafel, or isn’t it?” but “How on earth did they make this thing?!” It was simply delicious, no matter what you called it. And that is the reward of successfully breaking the foods rules.

Rushing home to recreate this new found delight, I was already breaking the rules again in no time.

Drawing inspiration from those revolutionary bean-less falafel, but tweaking the execution to my liking, my spiced spheres are actually baked, but could just as easily be made raw if desired. Just slightly crispy on the outside, but lusciously tender and moist on the inside, they’re a welcome change of pace from the typically heavy, often grease, fried variety.

I served mine up in a quick little salad with a drizzle of tahini dressing, but they’re perfectly at home in a traditional pita bread as well, if you must.

Yield: Makes About 30 Falafel

Sunflower Seed Falafel

Skip the beans and try seeds to shake up your falafel routine! Lightly crisped on the outside but lusciously tender and moist on the inside, they’re a welcome change of pace from the typically heavy, often grease, fried variety.

Ingredients

1 1/2 Cups Raw Sunflower Seeds, Soaked Overnight (or at least 8 hours)
2 Tablespoons Dried Parsley
2 Tablespoons Fresh Chopped Chives, or 1 Scallion
2 Tablespoons Tahini
1/4 Cup Fresh Lemon Juice
1 – 2 Cloves Garlic
1 Teaspoon Ground Cumin
1 Teaspoon Salt
Pinch Black Pepper
Pinch Paprika

Instructions

Preheat your oven to 350 degrees and line a baking sheet with either parchment paper or a silicone baking mat.
Pull out your food processor or blender and toss in everything except for the paprika. Pulse, pausing to scrape down the sides of the bowl to get everything incorporated, until the mixture is the consistency of a rough pate or chunky peanut butter.
Using a small cookie scoop, or two spoons, portion out 1 rounded tablespoon of the sunflower paste per falafel onto your prepared baking sheet. Sprinkle just a tiny pinch of paprika on top of each raw falafel, and bake for about 20 – 25 minutes, until lightly browned.*
Serve warm, or let cool and store in an air-tight container in the fridge for up to 1 week.

Notes

*To make these raw, simply pop them into a dehydrator instead. I’m no expert on these things, but it could take between 6 – 10 hours. Just keep checking on them (and let me know about your results!)

Cookies: Mother Knows Best

Welcome to BitterSweet’s very first guest post! Why me? As an experienced baker, editor, and Hannah’s mother, I have certain special qualifications, and Hannah has graciously decided to share the kitchen and invited me to review the new cookbook by Isa Moskowitz and Terry Romero, Vegan Cookies Invade Your Cookie Jar. So here goes…

I began by reading VCIYCJ carefully. The first section, “Cookie Science,” explains the whats, whys and hows of making great cookies. The recipes are grouped mostly by technique (drop, bar, etc) and most have eye-catching full-color photos, although I was occasionally confused by the repeated placement of photos for the Snickerdoodle and Rocky Road Cookies. I decided to try a Drop Cookie, a Wholesome Cookie and a Sliced and Rolled Cookie.

First, I made the Chocolate Chip Cookies. Having baked the traditional, non-vegan variety all my life and having eaten many of Hannah’s exceptional examples, I know a good chocolate chip cookie when I eat one. These cookies had a great texture – light, chewy but with a bit of resistance around the edges. The flavor, however, was bland. More brown sugar and less white would make these cookies even better.

Next, I tried the Fruity Oaty Bars. Assembling all the ingredients was a bit of a challenge and fairly pricy, but the resulting bars make an excellent breakfast option. The sesame flavor was a nice touch, and the variety of ingredients made each mouthful taste slightly different. The bars were a bit drier than I expected, considering all the dried fruit, but a little jam or peanut butter on top made a big difference. I really enjoyed eating these.

Finally, I chose the Coffeehouse Hermits. Expecting a pliable dough, I ended up with a moist batter, so I added an extra cup of flour and put it in the fridge to chill. Even after an extra hour, I still had a batter, not a dough, so I poured it into two loaf pans and produced very pleasant gingerbreads. After wards, Hannah discovered a correction posted online for this recipe – I should have used ½ cup, not 2 cups, of coffee. I didn’t end up with Hermits, but the gingerbread was delicious.

Overall, I enjoyed this challenge. These recipes are easy to follow and produce tasty treats. VCIYCJ is a good resource for beginning bakers, but I can’t say it stands out in the ever-expanding world of vegan dessert cookbooks. One cookbook in particular comes to my mind as the very best for vegan desserts, but since I know its author, you might question my objectivity, so I won’t mention it.

Thanks, Hannah, for taking the photos and sharing your blog with me. One final thought: the views expressed in this post are entirely mine, so don’t bother Hannah if you don’t agree. Happy New Year to everyone, and Happy Baking!

January 3, 2010November 20, 2025

Hannah (BitterSweet)44 Comments

Slurping Up Superstition

There are many ways to go about ensuring a lucky new year, especially when it comes to making dinner. Every culture and every family have their own traditions and beliefs, but my own favorite lucky food is very simple, easy to make, and the perfect blank canvas to dress up any which way depending on one’s mood. As encouraged by just about every Asian culture, I made sure to have noodles on both New Year’s Eve and Day, just to make sure my luck was secured. I’m not taking any chances this time around!

Mine were matcha soba noodles, to be precise, although you could probably get away with just about anything- Even plain old spaghetti. Why? It’s said that eating long noodles are supposed to symbolize a long life.

Bathed in a light miso and soy broth, I chose to adorn my bowl of green buckwheat pasta very simply, with just a few veggies and mushrooms, although tofu would have made a nice topper, too. Since it’s hard to come by decent vegan dashi or Japanese-style broth, this incredibly basic soup was nonetheless a special treat.

It’s still not too late to whip up one midnight snack of long, slurpable noodles, so get in the kitchen and cook up some good luck!

Yield: Makes 4 Cups

Fish-Free Dashi

Since it’s hard to come by decent vegan dashi or Japanese-style broth, this incredibly easy, simple soup stock is a special treat.

Cook Time 5 minutes

Total Time 5 minutes

Ingredients

4 Cups Vegetable Stock
1 Heaping Tablespoon Instant Wakame Flakes
3 Fresh Shiitake Mushrooms, Finely Chopped
2 Tablespoons Tamari or Soy Sauce
2 Tablespoons Barley Miso Paste
1 – 2 Scallions, Thinly Sliced

Instructions

In a medium saucepan, simply combine all of the ingredient, stir well, and bring it just to the brink of boil. Never allow miso to boil, as that destroys it’s healthful nutrients. Ladle over cooked noodles and vegetables as desired.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 45Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1710mgCarbohydrates: 7gFiber: 1gSugar: 2gProtein: 3g

January 1, 2010February 28, 2019

Hannah (BitterSweet)28 Comments