Vegan eggs benny doesn’t make sense, I know. But even Rick liked this one.
7 oz package firm tofu,* sliced lengthwise into 4 slabs 1/4 c tamari 3 T water 2 T maple syrup 1/2 t liquid smoke 1/4 c coconut oil 1/4 c brown rice flour 1/8 t turmeric 3 T dry white wine 2 T fresh lemon juice 1 1/2 c coconut milk 1 T nutritional yeast 1 1/2 T Dijon mustard 1 t sea salt 1/2 c cornmeal 2 T whole fennel seeds 2 t garlic powder 1 t paprika 6 T grapeseed oil 1 large vine tomato, cut into four slices 2 English muffins, toasted 1/2 avocado, thinly sliced into rounds freshly ground black pepper, to taste fresh chives, chopped
In a shallow bowl, stir together tofu, tamari, water, maple syrup, and liquid smoke until well combined. Cover and set aside to marinate for 30 minutes.
In a small saucepan over medium, stir together coconut oil, brown rice flour, and turmeric and cook for two minutes. Add wine and cook for another two minutes. Stir in lemon juice and coconut milk.
Turn heat up until mixture begins to simmer and then turn down to low for ten minutes, stirring regularly.
Remove saucepan from heat and stir in nutritional yeast, mustard, and 1/2 t salt.
Pour sauce through a fine mesh strainer (this requires rigorous tapping to get through – be sure to isolate yourself so not to bother your husband binge-watching Hart of Dixie). Set aside and keep warm.
In another shallow bowl, combine cornmeal, fennel seeds, garlic powder, paprika, and other 1/2 t sea salt until well combined. Thoroughly coat tomato slices in mixture before frying.
In a skillet over medium, heat 3 T grapeseed oil and sear tomatoes on both sides until golden brown and crisp. Remove tomatoes from skillet and set aside.
Heat remaining 3 T grapeseed oil in the skillet and add tofu slabs. Cook on both sides until golden brown and crisp.
To serve, top each English muffin half with tomato, tofu, and avocado. Spoon Hollandaise sauce generally over each and garnish with pepper and chives.
Bummed Out Baker Honest Rating: 8/10
If I could do it again, I’d ditch the tofu. It’s simpler and just as good with only the tomato, avocado, and Hollandaise – I did the leg work.
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Alright people, another day, another sad looking piece of produce that needs a purpose. A lonely apple has been wiling away its days in the bottom of the wire fruit basket while the bananas hanging above it were eaten, replaced, and eaten again. The apple began to get a little wrinkly and thought Is this all there is in life? and, Is there a retinoid for apple skin?
The answer to both of those questions is, of course, no. The solution is to 1) bake your sad (or happy) apples into this fabulous apple spice bread, 2) take it to someone as a host gift, and 3) be popular.
1/2 c organic Earth Balance
1/2 c maple syrup
1/2 c unsweetened applesauce
1 t vanilla
2 c whole wheat pastry flour
2 t baking powder
1 t baking soda
1 t sea salt
1 t cinnamon
1/2 t nutmeg
1/4 t ground ginger
1/4 t ground cloves
3 apples, peeled and shredded
Preheat oven to 350 degrees F.
Mix butter and maple syrup in a large bowl, using a hand or stand mixer.
Add apple sauce and vanilla, mix until combined.
Add flour, baking powder, baking soda, sea salt and spices, mixing until just combined.
Add milk, mixing until just combined.
Fold in apples.
Lightly coat a loaf pan in oil to prevent sticking, or line the loaf pan in parchment paper.
Pour batter into the pan and bake for about 45 minutes, or until a butter knife comes out clean.
This quiche is magical because I spotted a local meat eater going back for seconds. It’s also gluten-free!
“Buckwheat groats” is fun to photograph and fun to say.
1 T ground flax
6 T water, divided
1 c almonds, ground into flour
1 c buckwheat groats, ground into flour
1 t dried parsley
1 t dried oregano
1/2 t sea salt
1 T coconut oil
If you need an ego boost, make a homemade quiche crust.
14 oz block of firm tofu
1 T coconut oil
1 yellow onion, thinly sliced
6 garlic cloves, minced
8 oz cremini mushrooms, sliced
1/2 c fresh basil leaves, chopped
1/3 c oil-packed sun-dried tomatoes, chopped
1 c spinach
2 T nutritional yeast
1 t dried oregano
1 t sea salt
1 t black pepper
1/2 t red pepper flakes
Preheat oven to 350 degrees F and lightly oil a glass pie dish or quiche dish.
Drain the block of tofu and wrap it in a few tea towels or paper towels. Place a couple of books on top of it to press out the water while you prepare the crust.
Whisk flax and 3 T water in a small bowl and set aside.
In a large bowl, stir together the almond meal, buckwheat flour, parsley, oregano, and sea salt.
Stir in the flax mixture and oil until mostly combined, then add the remaining 3 T of water. The dough should stick together when you press it between your fingers.
Crumble the dough evenly over the base of the pie dish. Starting from the middle of the dish, press the mixture evenly into the dish, working your way outward and up the sides. Poke a few fork holes in the dough so air can escape.
Bake the crust at 350 degrees F for 13 minutes, or until lightly golden and firm to touch.
Increase oven temperature to 375 degrees F.
Break up the tofu block and put into food processor. Process until smooth and creamy. If it doesn’t get creamy, add a tiny splash of coconut milk to help it along.
In a pan, add oil and sauté the onion and garlic over medium heat for a few minutes.
Add the mushrooms and a pinch of sea salt and cook until most of the water cooks off the mushrooms, about ten minutes.
Stir in the basil, tomatoes, spinach, nutritional yeast, oregano, sea salt, black pepper, and red pepper flakes and cook until the spinach begins to wilt.
Remove from heat and stir in the creamed tofu until thoroughly combined.
Pour mixture into the crust, smoothing out until even.
Bake uncovered for 30-35 minutes, until the quiche is golden and firm to the touch.
Cool quiche for 20 minutes on a cooling rack before slicing and serving.
Quiche goes great alongside a simple salad for breakfast, lunch, or dinner.
Açaí bowls are more than internet photo fodder, they’re healthful and delicious. Because I eat vegetarian (erring on the side of vegan) I often start my days with one. Cooking has become a bit of a love language for me, so on a recent trip home I racked my brain trying to think of something to accommodate both my dietary ideals and my parents who eat paleo. Açaí bowls are adaptable and are the only vegan / paleo crossover meal I’ve managed so far. They also, you know, look nice.
1 t coconut oil
2 T unsweetened coconut flakes
1 4 oz pack frozen unsweetened açaí
2 T coconut milk*
1 Medjool date, pitted*
1 T peanut butter*
1 T chia seeds
2 T granola
1 T dried goji berries
1 T cacao nibs
small handfuls of strawberries, raspberries, blueberries, and blackberries
*Other types of milk, dates, and nut butters can be used. Almond butter works great for paleo folks.
Melt coconut oil over medium-low heat. Add coconut flakes and toast until lightly browned, 2-3 minutes.
Blend açaí, banana, coconut milk, date, and peanut butter until smooth.
Pour into bowl and top with toasted coconut, fresh fruit, chia seeds, dried goji berries, cacao nibs, and granola.
Toppings can be edited to fit tastes. Since berries have such a precarious shelf life, often I do not have all four kinds on hand so I just use what’s around. Sliced kiwi is a delicious topping, too.