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Scrambled Tofu!

I don’t know about you, but I sure do miss having eggs for breakfast sometimes…which lead me to look for good alternatives. I found this recipe on a fellow vegan blog and really enjoyed it, so I thought I’d share with everyone. Here is the recipe for a simple scrambled tofu, suitable for those of you with picky children. 🙂 Enjoy!

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INGREDIENTS
– 1 pkg firm tofu
– 2 tbsp oil
– 1 tsp onion powder
– 1 tbsp Dijon mustard
– 1/2 tsp tumeric
– 1/2 tsp salt
– freshly ground white pepper
– 1 tbsp nutritional yeast
– 1 tbsp soy creamer
METHOD
1. Heat oil in a non-stick frying pan over medium heat. Drain water off the tofu
Block of tofu
and crumble into the pan.Cook for 3-4 mins, until tofu begins releasing its water.
Crumbled Tofu
2. Add the rest of the ingredients except the creamer and mix well. Cook for about 10 mins, stirring regularly, lowering the heat if the tofu begins to stick. The idea here is to let the water evaporate and the tofu firm up. You want to keep the heat high enough to facilitate this evaporation.
Tofu with Spices
3. Add creamer and mix well. Allow some of the liquid to evaporate, then remove from heat. Serve.
Scrambled Tofu. Yummm!Yummmm! ENJOY!

Hey Everyone! It’s been about a week since our last post, and I thought, “Wow, isn’t it about time for a new recipe?” And of course, since I’ve been on a baking hiatus for the past two weeks, my sweet tooth has been building up. Perfect solution? Brownies. But what’s that you say? Brownies have eggs and sometimes milk in them? Pish posh. These brownies taste just as good as any I’ve ever eaten, and there are absolutely no animal products included (unless you count the rogue cat hair or two…it’s inevitable around this place). So here’s the recipe, photos included. I think this one is perfect for when you need to bake, but don’t have a lot of time. Prep time was maybe 7 minutes, and that’s because I’m moving slow today. Be aware that the texture of the wet mixture is going to be different than “normal” brownies. Don’t let that freak you out though. They come out nice and moist and delicious! So, here’s to baking my friends! Look for more recipes coming soon!

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Vegan Brownies    From Allrecipes.com , submitted by SANDYWIFEY31S

Ingredients:

2 cups unbleached all-purpose flour

2 cups white sugar (I used organic…which isn’t excatly white, but it worked)

3/4 cup unsweetened cocoa powder

1 teaspoon baking powder

1 teaspoon salt

1 cup water

1 cup vegetable oil

1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 9×13 inch baking pan.

2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.

brownie dry mix

3. Pour water, vegetable oil, and vanilla into dry mixture and mix until well blended.

brownie wet mix

4. Spread evenly in your lightly greased 9×13 inch baking pan.

unbaked brownies

5. Bake for 25- 30 minutes in your preheated oven until the top of the brownies is no longer shiny. Let cool for at least 10 minutes before cutting and serving.

pan of brownies

Finished Brownie

Scott and I have both been craving hotwings for awhile now, especially since we’ve been finding ourselves in bars more often and there are always people eating delicious looking hotwings in bars. So, I decided there must be some vegan alternative and that I was going to find it and make it.

I stumbled across a fellow vegan’s version of chicken fried seitan that she had turned into hotwings and thought they looked delicious. So, I gave it a shot! Here is her recipe along with the photos I took along the way. Enjoy!

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Ingredients

-1 and ½ cups of vital wheat gluten
– 3 Tbsp nutritional yeast
– ÂĽ Tbsp cumin
– ½ tsp salt
-1 tsp garlic powder
– ½ tsp lemon pepper
– ½ tsp chili powder
– ½ Tbsp vegan Worcestershire sauce
– 2 Tbsp soy sauce
– 2 Tbsp soy milk
– Âľ Cup cold water

– Combine the above ingredients quickly and knead for just a minute or two. If you knead for too long the seitan will be a little tough.

seitan dough

seitan dough

-Separate the dough into cutlets and drop into the lightly simmering broth.

Broth

Broth

Cutlets in the broth

Cutlets in the broth

Broth

– 5 Cups water
– 1 tsp cumin
– ½ tsp salt
– ½ tsp pepper
-2 Tbsp soy sauce
– 2 Tbsp vegan Worcestershire sauce

-Simmer, covered, for 15 – 20 minutes, flipping the cutlets once.

-Once you remove the cutlets from the lightly simmering broth, TA DA, you have made seitan! Now you can proceed as you wish. You can chop it up and throw it into a stir fry (delicious), you can roast it in the oven (heavenly), you can chop it up and throw it into a taco salad (yum), the options are endless. But….you could make the world’s most perfect chicken fried seitan. You like that idea? Please…continue:

-Keep the cutlets in the broth but remove from heat and allow to come to room temperature while you prepare the dredging mixtures.

-In a large frying pan heat a ½ inch or so of peanut oil on medium high heat.

-Dredge the cutlets first in the wet mix:

-1/4 cup water
-1/4 cup soymilk
-3 Tbsp stone-ground spicy mustard
-1/2 tsp garlic powder
-dash of lemon pepper
-2 Tbsp all purpose flour
-1 Tbsp nutritional yeast (you can replace with AP flour, but if you do make sure to up the spices a bit)
-1/2 tsp cumin

-Then dredge the cutlets in the dry mix:

-1 and ÂĽ cup all purpose flour
-1/2 tsp salt
-1/2 tsp pepper
-1 tsp cumin
-1 tsp garlic powder
-4 Tbsp nutritional yeast (omit if you must, replacing with AP flour, but up the spices)
-1 tsp paprika
-3 tsp baking powder

Dredging mixtures

Dredging mixtures

-Fry the dredged cutlets in the peanut oil on medium high heat until they are golden brown and crispy all over. Serve on a hamburger bun with vegan mayo and mustard, pickles, lettuce and tomatoes. Or slather with hot sauce for hot wings! Or come up with your own winning combination!!! YAY!

Frying up the cutlets

Frying up the cutlets

Chicken fried seitan!

Chicken fried seitan!

Now, the Voracious Vegan has an awesome recipe for hotwing sauce, but we opted to just buy the kind you can get in the jar, just because we (I) didn’t want to make it last night. We also found some yummy vegan ranch dressing to dip them in! Total success in our vegan kitchen! We highly recommend you try this recipe. You definitely won’t be disappointed! We even challenge you to serve them to your omni friends…they might not even know the difference!

Hotwings!

Hotwings!

Thanks, Tasha, for such a great recipe!!!

Hello Readers! I know I mentioned something about this last night, and here it is. Welcome to the first Adventures in Veganism Recipe Redo Contest! I made a beautiful acorn squash recipe last night, and it didn’t turn out quite as I’d hoped. It was very visually appealing, but the flavor just didn’t do it for me. I feel like it was too bland. Scott enjoyed it but thought that it was missing something as well.  Because it was so beautiful to look at and I loved the acorn squash, I don’t want to give up on this one just yet. This is where our readers come in! Get ready!

We want YOU to suggest changes we can make to this recipe to make it more palateable.  Winners will have their new altered recipe posted here AND will have the opportunity to write a feature guest post for our blog. All submissions can be sent to adventuresinveganism@gmail.com Please remember that all suggestions must be vegan. We can’t wait to see what you all suggest!

Before I post the recipe and photos, I want to say that 1) I really, really disliked the flavor of the chard, but loved the colors. 2) More seasoning!! 3) Probably more rice? ….I don’t know. It needs some work! Here it is. Get to revamping it!!

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Emeril’s Brown Rice Stuffed Acorn Squash

Recipe courtesy Emeril Lagasse, copyright Martha Stewart Omnimedia, Inc

Ingredients:
2 acorn squash, split in half, seeds removed
2 tablespoons grapeseed oil
1 orange pepper, finely chopped
1/2 white onion, finely chopped
Salt and pepper, to taste
1 bunch Swiss or rainbow chard, ribs removed and diced, leaves chopped
4 cloves garlic, chopped
2 cups cooked brown rice
2 teaspoons chopped parsley
1 cup shredded Monterey Jack cheese (Obviously we omitted this ingredient since we are vegan)

Method:
Place the squash, cut side down, onto a microwave safe dish.

Flip these puppies over before you microwave them

Flip these puppies over before you microwave them

Microwave on high for 12 minutes or until then flesh is soft. Set aside. (Alternatively, you can roast the squash in a 400 degree oven for 30 minutes.) Preheat the oven to 400 degrees.

In a large sauté pan over medium high heat, add the grapeseed oil. After a minute, add the orange pepper and onion and season with salt and pepper.

Onions and Orange Peppers

Onions and Orange Peppers

Once the vegetables begin to soften, add the chard ribs.

With rainbow chard ribs added

With rainbow chard ribs added

Continue to cook another 2 minutes or so, and add the garlic. Stir to combine and cook only until the garlic becomes fragrant.

With garlic added

With garlic added

Turn off the heat and stir in the brown rice, chopped chard leaves and parsley.

with chard leaves, parsley, and rice added

with chard leaves, parsley, and rice added

Place the acorn squash halves in a baking dish and fill each with 3/4 cup of the mixture. Sprinkle each stuffed squash with about 1/4 cup of the Monterey Jack cheese and place in the oven for 15 5-10 minutes or until the cheese begins to melt.

Everything stuffed into the squash

Everything stuffed into the squash

Serve warm with red pepper hummus or a side salad.

Yield: 4 servings

P.S. I roasted the seeds from the squash just as one would roast pumpkin seeds, boiling them first for 10 minutes followed by a nice tossing in olive oil and garlic salt to roast at 400* for about 15 minues. They turned out amazing!!

Roasted Squash Seeds

Roasted Squash Seeds

I made a beautiful recipe tonight, but it didn’t taste as good as it looked. I want to make some changes and I need our readers’ help! Stay tuned for the original recipe complete with step by step photos. I’ll try to get it up tomorrow. 🙂 Until then, have a great night!

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People are drawn to vegetarianism by all sorts of motives. Some of us want to live longer, healthier lives or do our part to reduce pollution. Others have made the switch because we want to preserve Earth’s natural resources or because we’ve always loved animals and are ethically opposed to eating them.

Thanks to an abundance of scientific research that demonstrates the health and environmental benefits of a plant-based diet, even the federal government recommends that we consume most of our calories from grain products, vegetables and fruits. And no wonder: An estimated 70 percent of all diseases, including one-third of all cancers, are related to diet. A vegetarian diet reduces the risk for chronic degenerative diseases such as obesity, coronary artery disease, high blood pressure, diabetes and certain types of cancer including colon, breast, prostate, stomach, lung and esophageal cancer.

Why go veg? Chew on these reasons:

You’ll ward off disease. Vegetarian diets are more healthful than the average American diet, particularly in preventing, treating or reversing heart disease and reducing the risk of cancer. A low-fat vegetarian diet is the single most effective way to stop the progression of coronary artery disease or prevent it entirely. Cardiovascular disease kills 1 million Americans annually and is the leading cause of death in the United States. But the mortality rate for cardiovascular disease is lower in vegetarians than in nonvegetarians, says Joel Fuhrman, MD, author of Eat to Live: The Revolutionary Formula for Fast and Sustained Weight Loss. A vegetarian diet is inherently healthful because vegetarians consume no animal fat and less cholesterol and instead consume more fiber and more antioxidant-rich produce—another great reason to listen to Mom and eat your veggies!

You’ll keep your weight down. The standard American diet—high in saturated fats and processed foods and low in plant-based foods and complex carbohydrates—is making us fat and killing us slowly. According to the Centers for Disease Control and Prevention (CDC) and a division of the CDC, the National Center for Health Statistics, 64 percent of adults and 15 percent of children aged 6 to 19 are overweight and are at risk of weight-related ailments including heart disease, stroke and diabetes. A study conducted from 1986 to 1992 by Dean Ornish, MD, president and director of the Preventive Medicine Research Institute in Sausalito, California, found that overweight people who followed a low-fat, vegetarian diet lost an average of 24 pounds in the first year and kept off that weight 5 years later. They lost the weight without counting calories or carbs and without measuring portions or feeling hungry.

You’ll live longer. If you switch from the standard American diet to a vegetarian diet, you can add about 13 healthy years to your life, says Michael F. Roizen, MD, author of The RealAge Diet: Make Yourself Younger with What You Eat. “People who consume saturated, four-legged fat have a shorter life span and more disability at the end of their lives. Animal products clog your arteries, zap your energy and slow down your immune system. Meat eaters also experience accelerated cognitive and sexual dysfunction at a younger age.”

Want more proof of longevity? Residents of Okinawa, Japan, have the longest life expectancy of any Japanese and likely the longest life expectancy of anyone in the world, according to a 30-year study of more than 600 Okinawan centenarians. Their secret: a low-calorie diet of unrefined complex carbohydrates, fiber-rich fruits and vegetables, and soy.

You’ll build strong bones. When there isn’t enough calcium in the bloodstream, our bodies will leach it from existing bone. The metabolic result is that our skeletons will become porous and lose strength over time. Most health care practitioners recommend that we increase our intake of calcium the way nature intended— through foods. Foods also supply other nutrients such as phosphorus, magnesium and vitamin D that are necessary for the body to absorb and use calcium.

People who are mildly lactose-intolerant can often enjoy small amounts of dairy products such as yogurt, cheese and lactose-free milk. But if you avoid dairy altogether, you can still get a healthful dose of calcium from dry beans, tofu, soymilk and dark green vegetables such as broccoli, kale, collards and turnip greens.

You’ll reduce your risk of food-borne illnesses. The CDC reports that food-borne illnesses of all kinds account for 76 million illnesses a year, resulting in 325,000 hospitalizations and 5,000 deaths in the United States. According to the US Food and Drug Administration (FDA), foods rich in protein such as meat, poultry, fish and seafood are frequently involved in food-borne illness outbreaks.

You’ll ease the symptoms of menopause. Many foods contain nutrients beneficial to perimenopausal and menopausal women. Certain foods are rich in phytoestrogens, the plant-based chemical compounds that mimic the behavior of estrogen. Since phytoestrogens can increase and decrease estrogen and progesterone levels, maintaining a balance of them in your diet helps ensure a more comfortable passage through menopause. Soy is by far the most abundant natural source of phytoestrogens, but these compounds also can be found in hundreds

of other foods such as apples, beets, cherries, dates, garlic, olives, plums, raspberries, squash and yams. Because menopause is also associated with weight gain and a slowed metabolism, a low-fat, high-fiber vegetarian diet can help ward off extra pounds.

You’ll have more energy. Good nutrition generates more usable energy—energy to keep pace with the kids, tackle that home improvement project or have better sex more often, Michael F. Roizen, MD, says in The RealAge Diet. Too much fat in your bloodstream means that arteries won’t open properly and that your muscles won’t get enough oxygen. The result? You feel zapped. Balanced vegetarian diets are naturally free of cholesterol-laden, artery-clogging animal products that physically slow us down and keep us hitting the snooze button morning after morning. And because whole grains, legumes, fruits and vegetables are so high in complex carbohydrates, they supply the body with plenty of energizing fuel.

You’ll be more “regular.” Eating a lot of vegetables necessarily means consuming more fiber, which pushes waste out of the body. Meat contains no fiber. People who eat lower on the food chain tend to have fewer instances of constipation, hemorrhoids and diverticulitis.

You’ll help reduce pollution. Some people become vegetarians after realizing the devastation that the meat industry is having on the environment. According to the US Environmental Protection Agency (EPA), chemical and animal waste runoff from factory farms is responsible for more than 173,000 miles of polluted rivers and streams. Runoff from farmlands is one of the greatest threats to water quality today. Agricultural activities that cause pollution include confined animal facilities, plowing, pesticide spraying, irrigation, fertilizing and harvesting.

You’ll avoid toxic chemicals. The EPA estimates that nearly 95 percent of the pesticide residue in the typical American diet comes from meat, fish and dairy products. Fish, in particular, contain carcinogens (PCBs, DDT) and heavy metals (mercury, arsenic, lead, cadmium) that can’t be removed through cooking or freezing. Meat and dairy products can also be laced with steroids and hormones, so be sure to read the labels on the dairy products you purchase.

You’ll help reduce famine. About 70 percent of all grain produced in the United States is fed to animals raised for slaughter. The 7 billion livestock animals in the United States consume five times as much grain as is consumed directly by the American population. “If all the grain currently fed to livestock were consumed directly by people, the number of people who could be fed would be nearly 800 million,” says David Pimentel, professor of ecology at Cornell University. If the grain were exported, it would boost the US trade balance by $80 billion a year.

You’ll spare animals. Many vegetarians give up meat because of their concern for animals. Ten billion animals are slaughtered for human consumption each year. And, unlike the farms of yesteryear where animals roamed freely, today most animals are factory farmed—crammed into cages where they can barely move and fed a diet tainted with pesticides and antibiotics. These animals spend their entire lives in crates or stalls so small that they can’t even turn around. Farmed animals are not protected from cruelty under the law—in fact, the majority of state anticruelty laws specifically exempt farm animals from basic humane protection.

You’ll save money. Meat accounts for 10 percent of Americans’ food spending. Eating vegetables, grains and fruits in place of the 200 pounds of beef, chicken and fish each nonvegetarian eats annually would cut individual food bills by an average of $4,000 a year.

Your dinner plate will be full of color. Disease-fighting phytochemicals give fruits and vegetables their rich, varied hues. They come in two main classes: carotenoids and anthocyanins. All rich yellow and orange fruits and vegetables—carrots, oranges, sweet potatoes, mangoes, pumpkins, corn—­owe their color to carotenoids. Leafy green vegetables also are rich in carotenoids but get their green color from chlorophyll. Red, blue and purple fruits and vegetables—plums, cherries, red bell peppers—contain anthocyanins. Cooking by color is a good way to ensure you’re eating a variety of naturally occurring substances that boost immunity and prevent a range of illnesses.

It’s a breeze. It’s almost effortless these days to find great-tasting and good-for-you vegetarian foods, whether you’re strolling the aisles of your local supermarket or walking down the street at lunchtime. If you need inspiration in the kitchen, look no further than the Internet, your favorite bookseller or your local vegetarian society’s newsletter for culinary tips and great recipes. And if you’re eating out, almost any ethnic restaurant will offer vegetarian selections. In a hurry? Most fast food and fast casual restaurants now include healthful and inventive salads, sandwiches and entrées on their menus. So rather than asking yourself why go vegetarian, the real question is: Why haven’t you gone vegetarian?

Find more great articles, recipes, and product information by visiting Vegetariantimes.com

Vegan Cinnamon Rolls!

Night before last I dreamt of cinnamon rolls…so when I woke up yesterday, I felt like I needed to make them. After scouring the internet for a good looking vegan version, I found this recipe on a fellow vegan’s blog. It’s a little complicated/time consuming, but totally worth it. I promise.

Ingredients:

2 1/4 tsp active dry yeast + 1/2 cup warm (NOT hot) water. Stir together and set aside.

In a large bowl, add: 1/2 cup hot, but not boiling, 1/2 cup soymilk (plain or vanilla) 1/4 cup sugar 1/2 tsp salt 1/3 cup transfat-free vegetable shortening

1 1/2 tsp EnerG egg replacer + 2 tbsp warm water (use corn starch with the same amount of water as a substitute)

2 cups all-purpose flour

Mix at low speed if using a stand mixer, or by hand, for about 2-3 minutes until the ingredients are well mixed.

Add to this: The yeast mixture, and Another 1 to 1 1/2 cups of all-purpose flour, a little at a time, to form a smooth dough.

Knead for a couple of minutes, by hand or on low speed if using a stand mixer.

Dough mixture

Dough mixture

Remove the dough to a bowl coated with oil and set aside to rise in a warm place until doubled, about 1 to 1 1/2 hours. (I leave it in the unheated oven with the light on).

Waiting to rise

Waiting to rise

When the dough has doubled in size, punch it down and roll it into a rectangle on a floured surface, about 14 inches in length and 9 inches in width.

Brush the surface with canola or vegetable oil. Mix together: 1/2 cup sugar 1 tbsp ground cinnamon 1/2 cup toasted walnuts, chopped .

Sprinkle the sugar-walnut-cinnamon mixture evenly on the dough.
Now, starting at the 14-inch side, roll up the dough and press the edges together to seal them.

Cut the roll at about 1-inch intervals, to make 12-15 individual rolls.

Cutting the rolled up dough

Cutting the rolled up dough

Place the rolls side by side in a standard rectangular 9X12-inch pan brushed with oil. You can sprinkle some sugar mixed with ground cinnamon at the bottom of the pan, before putting the rolls in.

Rolls before they have risen

Rolls before they have risen

Set the rolls aside, again in a warm place, for about 45-60 minutes. (They really do rise well. Sorry I forgot to take a picture)

Preheat the oven to 350 degrees (if your rolls are rising in the oven, be sure you take them out before you preheat!)

Bake the rolls for 30 minutes until nicely browned. Remove and place on a rack to cool slightly when you can go ahead and frost them.

“Cream Cheese” Glaze

1/2 cup vegan cream cheese, like Tofutti

1/3- 1/2 cup confectioners’ (powdered) sugar

1 tsp vanilla extract

Beat all ingredients together, adding a little sugar at a time, until you have a smooth glaze. (Before I mixed the ingredients for this part, I was like, how the heck is this going to work…there isn’t enough liquid. I forgot about the cornstarch in the confectioners sugar…chemical reaction duh)

Drizzle or spread the glaze over the still-warm rolls and serve. Enjoy!

Fresh pan of frosted cinnamon rolls!

Fresh pan of frosted cinnamon rolls!

Super Delicious Cinnamon Roll

Super Delicious Cinnamon Roll

This recipe is from http://earthvegan.blogspot.com Thanks for a great recipe, Vaishali!!