My Favorite Breakfast (Rice Cakes-Hummus-Avocado)

This may seem rather odd, since most people wouldn't think of it as traditional breakfast food, but my favorite breakfast is a few rice cakes spread with hummus and then topped with avocado. 

This isn't just a favorite breakfast, I also eat it often as a lunch or even a snack.  With dozens of varieties of rice cakes and hundreds of varieties of hummus you can really mix it up a bit.  It is also gluten free, just make sure to check your hummus if that is a concern.

The red/magenta hummus in this post is beet hummus from Trader Joes. For rice cakes it is nice to have a variety and sometimes I use the Koku Seaweed with a hint of wasabi. When choosing rice cakes it is best to feel the whole package to make sure it hasn't been dropped.  More than once I've gotten home with a crushed package I've had to return/exchange later.

RICE CAKES WITH AVOCADO AND HUMMUS

INGREDIENTS:

Rice Cakes (I like Lundberg Organic)

Hummus

1/2 an Avocado

Ground Black Pepper

Nutritional Yeast

DIRECTIONS:

1.  Spread hummus on rice cakes.  Three or four rice cakes make a nice size meal, two are better for a snack.

2.  Slice half of an avocado.  Place slices on top of hummus.

3.  Sprinkle with fresh ground pepper and nutritional yeast.

Enjoy the crunch.

(Rice cakes with hummus and avocado)

- Bon Appetit

"I went to a restaurant that serves "breakfast anytime" so I ordered French toast during the Renaissance." - Steven Wright

.

Curried Stuffed Squash

I have posted recipes for stuffed squash before, but this one has an entirely different flavor.  Not only does the curry spice add flavor to the dish, but using delicata squash so that you can eat the peel is a bonus.

This recipe is based off of one I found online several years ago, but I don't remember where I found it. I have changed up the spices a little, added garlic, and made it vegan.

CURRIED STUFFED SQUASH

INGREDIENTS:
2 large or 3 small Delicata Squash, halved with seeds scraped out
2 Tbsp Coconut Oil
1 small Onion, minced
3 cloves Garlic, peeled and minced
1/2 tsp ground Black Pepper
2 tsp Curry powder
1 tsp ground Cinnamon
1/2 cup Raisins or dried Cranberries
1 large or 2 small Apple, cored and diced
1/2 cup Cashews, coarsely chopped
2 cups cooked Brown Rice (can substitute Quinoa)
1/3 cup plain vegan Yogurt (I used a plain unsweetened coconut yogurt)
1/3 cup Mango Chutney

DIRECTIONS:

1.  Preheat oven to 350˚F (176˚C).  Line a baking sheet with foil and spray it with non-stick cooking spray.

2.  Place the squash cut side down on the foil, and bake for 20 minutes.

3.  For the filling:  While squash is cooking melt coconut oil in a large sauté pan.  Saute onions and garlic until softened.  Add the black pepper, curry powder, and cinnamon and stir well. 

4.  Add in raisins or dried cranberries, chopped apple, and chopped cashews.  Saute until apples have cooked and softened.  

5.  Add brown rice and stir.  Add in yogurt and the mango chutney. Stir until well combined and heated through.  Remove from heat.

6.  Remove squash from oven and heap the filling into the squash halves.  You may have leftover filling which you can store in the refrigerator for another day, or serve on the side with the meal.

(Stuffed and ready to bake again)

7.  Put stuffed squash back into oven and bake for an additional 15 minutes.  Remove from oven and serve sprinkled with black pepper and salt if desired.

Pictured in this recipe are two large squash, halved. I did have leftover filling, which we ate on another day.  Serves 4-6 depending on size of squash and if you have a side salad or warmed pitas with the meal.

- Bon Appetit

"  You know, when you get your first asparagus, or your first acorn squash, or your first really good tomato of the season, those are the moments that define the cook's year.  I get more excited by that than anything else." - Mario Batali

.

Marinated Tempeh Burgers

Once again, I apologize for how long it has been between posts.  My iMac decided that the version of Safari I was using was not going to play nicely with Blogger anymore. I've now upgraded and can once again post from home.

We have a tendency to make this recipe more frequently in the summer, but it is tasty any time of year. I have made it for company as well and it seems to be a hit.

If you want to make a gluten free version, make sure to use gluten free tempeh, tamari, and bread.  

While the pictures you see are using a torta bun, they are also good when using a toasted English Muffin instead and that keeps the calorie count down.

MARINATED TEMPEH BURGERS

INGREDIENTS:

1 - 8oz pkg Tempeh ( I use Trader Joe's brand Organic - the rectangle shape is easier than square)
2 tsps Apple Cider Vinegar
1/2 cup Unsweetened Apple Juice or Apple Cider
1 Tbsp Dijon Mustard
1 Tbsp Low Sodium Soy Sauce or Tamari
1 Tbsp Olive Oil

*** a few slices of Daiya or Chao vegan cheese and other burger fixings such as lettuce, avocado, or pickles

DIRECTIONS:

1.  In a small bowl whisk together the apple cider vinegar, apple juice, Dijon mustard, soy sauce, and olive oil.  Set aside.

2.  There are two ways to make the tempeh burgers.  You can cut the rectangle of tempeh into two thick square halves and marinate them that way, or you can then take those halves and slice them horizontally and make a total of 4 thinner "patties".  Both are good, but the marinade will be absorbed into the patties better when thinner.  A sharp knife is needed to make 4 thin ones.

3.  Either place the tempeh and marinade together in a Ziploc style bag or place into a shallow pan where the marinade will coat the tempeh and you can turn them every so often to make sure they are marinated evenly.  Putting them in a Ziploc is easiest.

4.  Place in the refrigerator and let set for at least 1 hour minimum.  Turn over at 30 minutes.  They are best if you put them in to marinate that morning or even the night before. The longer they marinate the tastier they'll be. 

5.  To cook them, you can either grill them on your BBQ or bake them.  I usually bake them as I like to roast potatoes or asparagus as a side dish to go with them and can bake them for the same length of time.  Place on a foil lined baking sheet sprayed with non-stick spray and bake in a 425˚F oven for 12 minutes each side.  Make sure you baste on some extra marinade when turning. 

6.  Just before they are done top with cheese and return to oven until cheese is melted.  Remove from oven and build your burger.  We like to stack two of the thin tempeh patties to make a double burger.

(Tempeh burger with Ciao cheese, pickles, lettuce, and spicy avocado hummus)

- Bon Appetit

" You can find your way across this country using burger joints the way a navigator uses stars." - Charles Kuralt

.

Lazy Man's Enchilada 'Lasagna'

This is not the most photogenic recipe, but the flavors are nice.

When it comes to enchiladas, I can't be bothered with the rolling of the filling in the tortilla, so I am lazy and layer it like lasagna and it works well.

You can either use corn tortillas or flour tortillas. The pictures in this post use flour.  Flour tortillas can be more like noodles in that they are more doughy, but the corn can taste more like a tamale.

I don't make this recipe very often as it does make quite a bit.  It does keep well for leftovers.  I made this recipe for us on Christmas Eve so that we'd have leftovers to take us through the holiday weekend. It was tasty and pairs nice with a side salad or tortilla chips.

LAZY MAN'S ENCHILADA LASAGNA

INGREDIENTS:

1-14oz can of Kidney Beans, rinsed and drained

1-14oz can of Pinto Beans, rinsed and drained

1-14oz can of Black Beans, rinsed and drained

2 medium Onions, peeled and diced small

1-14 oz can Black Olives, drained, rinsed, and sliced

* 1/4-1/2 cup chopped Cilantro (Coriander) - Optional

2 small or 1 large can of Enchilada sauce (mild or spicy)

1/2 cup Flour

1/2 cup Nutritional Yeast

1 tsp Granulated Garlic

1 tsp Yellow Mustard

3 Tbsp vegan Margarine

1/4 tsp Salt

2 cups hot Water

10-12 Flour or Corn Tortillas (depending on size)

* vegan sour cream such as Tofutti - optional

DIRECTIONS:

1. Preheat oven to 350˚F and spray a 9x13 glass dish with non-stick cooking spray.

2.  For the filling - In a large mixing bowl, combine the beans, onions, and black olives.  Mix. Add in the cilantro if you are using it.  Set aside.

3.  For the cheese sauce - In medium sauce pan whisk together flour, nutritional yeast, and garlic.  Whisk in water until there are no lumps, then add mustard.  With heat on medium whisk lightly until thick and bubbling.  Remove from heat and whisk in vegan margarine.

4.  Reserve 1/2 cup of cheese sauce and set aside.  Pour remaining cheese sauce into bean mixture and mix thoroughly to coat.

(Filling mixed and ready for assembly)

5.  To assemble - Spread a healthy layer of enchilada sauce down in the bottom of pan.  Cut tortillas in half and layer 4 halves on the bottom of the pan with the cut sides out like shown in the photo below.

(Tortillas with enchilada sauce on top)

6. Spread a little more enchilada sauce on top of the tortillas, then spread half of the bean filling on top.

(First layer of bean mixture)

7.  Drizzle a bit more enchilada sauce over bean mixture and top with 4 more tortilla pieces. Again, spread enchilada sauce on the tortillas and top with the rest of the bean mixture.

8.  Drizzle a bit more enchilada sauce over bean mixture and top with 4 more tortilla pieces.  Spread enchilada sauce on the top layer of tortillas and drizzle with the reserved cheese sauce.

(ready for the oven)

9.  Bake uncovered in a 350˚F oven for 40-45 minutes.  Let rest for a few minutes until the sauce stops bubbling before serving.  Top with vegan sour cream or avocado if desired.

(Just out of the oven)

You can cut this into 8 rectangle pieces or scoop it with a spoon to serve. I usually cut it into 8.  The first one out of the pan is always the hardest and the bottom tortillas have been known to stick a bit.  To store leftovers, cover with plastic or foil and store in the fridge overnight.  They are much easier to cut when cold the next day. You can also store pieces in the freezer for later meals.  I reheat leftovers in the microwave.

(Cold from the fridge on day 2 - it sets up overnight)

- Bon Appetit

" Keep as near as ever you can to the first sources of supply - fruits and vegetables." - B.W. Richardson

.

Vegan "Beefy" Mushroom Barley Soup

Once again, here I am apologizing for how long it has been since I posted a recipe.  I am on the computer all day at work and so a lot of times I don't feel like staring at one at home.  As a result, the blog gets neglected.

Some history on this recipe - right out of high school, back in 1989, I bought a Better Homes and Garden cookbook.  I never did use too many recipes out of it, but I still have the book today, sitting in the cupboard being held together with a rubber band. One of the few recipes I did make was for beef barley soup.  Even then I modified it from the original.

This recipe is my vegan version of the one I used to make based on that recipe.  It is such a simple soup to make.  I hope you enjoy.

VEGAN BEEFY MUSHROOM BARLEY SOUP

INGREDIENTS:

1 lb Brown Crimini Mushrooms, sliced

1 large Onion, peeled and diced

1 cup Celery, sliced

1 Carrot, sliced

3 cloves Garlic, minced

5 cups Water

3 tsps No Beef Bouillon

1 Bay Leaf

3/4 tsp dried Rosemary, crushed

1 cup frozen Peas or Mixed Veggies

1 large Potato, diced

1/4 cup Pearl Barley

** 1 tbsp Balsamic Vinegar - optional

DIRECTIONS:

1.  In a large soup pot add the mushrooms, onions, and celery, carrot, garlic, and approximately 1/4 cup of water.  Saute 2-3 minutes until soft and the water comes out of the mushrooms.

2. Add the rest of the ingredients and bring to a boil.  Cover and reduce heat to a simmer.  Cook for 25-35 minutes until the barley is cooked and the veggies are soft.  Optional - Add 1 tbsp of balsamic vinegar at this time for a richer taste.

3.  Serve hot with crusty bread or biscuits.

- Bon Appetit

" There is nothing like soup.  It is by nature eccentric; no two are ever alike, unless of course you get your soup in a can." - Laurie Colwin, Home Cooking (1988)

.

Vegan Taco Salad

In my post for Tempeh Taco Crumbles, I promised this post would be a special taco salad recipe, and it is.

Way back in the day when I was in grade 5, I was on a 5-pin bowling team.  One of my friends, who's mom was our teacher, was also in the league.  At the end of the season the league had a potluck banquet and her mom brought this dish.  My mom asked for the recipe and it has been a family favorite ever since. Wherever you are Mrs. Walsh, thank you.

Of course, I have made it vegan which means a few changes, but it is still as good as the original. This recipe makes a large batch and doesn't keep well.  If I am making it for just hubby and I, I will divide the beans, taco crumbles, black olives, etc in half and store half the fridge overnight.  I use the refrigerated half to make a new batch the next night.  The dressing will make everything soggy so you don't want leftovers after it has been mixed.

VEGAN TACO SALAD

INGREDIENTS:

1 head Iceberg or Romaine Lettuce, coarse chopped

1 batch of Tempeh Taco Crumbles, or 2 cups vegan fiesta flavored burger crumbles of your choice

1 -14 oz can Black Olives, drained and sliced

1 cup Celery, chopped

1 - 14 oz can Kidney Beans, drained and rinsed

4-5 Green Onions, sliced including greens

2 C shredded vegan Cheddar (I use 1 pkg Daiya)

1 - 8 oz bottle vegan Catalina or French Dressing (I use Annie's Organic French or Woodstock)

1 pkg Corn Chips such as Fritos Original or Trader Joe's Dippers

DIRECTIONS:

**If you are making a full family sized batch use the largest mixing bowl you have.  My mom used to use her water bath canner as a large mixing bowl.  If making a half batch for two people - a large stainless steel mixing bowl works fine. Remember to half everything for the smaller batch.

1.  In the mixing bowl combine everything except for the salad dressing.  If the chips are large crush them a little in your hands.  You don't want the pieces too small though. Reserve a few chips for garnish.  Toss to mix well.

(Ready for dressing and chips)

2.  Drizzle dressing over salad and toss to coat.  Again, just half the bottle if making a half batch.  

3.  Divide into serving bowls or onto plates and garnish with a few whole chips and a sprinkle of fresh ground black pepper if desired.  

- Bon Appetit

"Nostalgia is a file that removes the rough edges from the good old days." - Doug Larson
.