Cheesy Tofu Scramble with Hot Peppers and Purple Rosemary Potatoes

It has been a very difficult week and I am so looking forward to the weekend. We rarely make tofu these days but I still love a good, cheesy tofu scramble on a lazy Saturday morning. This scramble was spicy! Served up with freshly pressed apple, orange, beet, celery, carrot, ginger juice!

1 lb. firm tofu, pressed
1 yellow onion, chopped
2 cloves garlic, crushed and minced
1 jalapeno pepper, minced
1 bunch greens, washed and chopped
2 cups mushrooms, sliced
1 cup grape tomatoes, quartered
1/2 tsp. tumeric
1 tsp. cumin
salt and pepper
1 tsp. apple cider vinegar
1/2 cup nutritional yeast

In a large frying pan heat a few tablespoons olive oil. Saute the onion and jalapeno, stirring often. Fry the tofu with the onions and pepper for a few minutes. Add the spices and stir to coat. Add the greens, mushrooms, tomatoes and half of the nutritional yeast and saute till greens are wilted. Add the rest of the nutritional yeast, the vinegar, and add spices to taste.

Serve with a pile of halved, roasted potatoes that have been generously sprinkled with fresh crushed rosemary. Search out purple spuds! They are so lovely and special.

To rest!
NRG

A New Blog

It's been a very busy October and I am just now getting around to posting on my new tumblr blog- http://natalieraegood.tumblr.com/. I make a lot of photographs and am glad to now have this means to show them to you all. Have no fear, the veganette will live on, but this is a place for the foodless photographs that do come about every now and again. There have been many dishes washed and oils heated in the past few weeks. Good thing cooking gas is included in our rent! Looking forward to getting this last roll developed and sharing a few new ideas.

Yours,
NRG

Cinnamon Pancakes with Apple Butter

Celebrate the first frost with a tall stack of Saturday morning pancakes. Start with this tried-and-true flapjack recipe;  http://theveganette.blogspot.com/2010/11/friday-flapjacks.html, substitute 1/2 of the soy milk for applesauce and add 2 tsp. cinnamon. Pile high and serve with nut butters, apple butter, crisp apple slices, and a sprinkling of cinnamon.

To the weekenders!
NRG

The Veganette Turns Two: Everybody Eats When They Come To My House

Happy second birthday, Veganette. A toast to another year of dairy-free knish, meat-free sliders, spicy pumpkin pies, towering birthday cakes, roasted veggies, steamed dumplings, and dark truffles! Thanks to the many friends who have contributed to the blog, the eaters, the cooks, the food coop and the great vegetarian/vegan chefs who have paved the way for us through their recipes. May this song ring true this year!

Three cheers,
NRG

Bagel Story: Steamed Vinegar Kale with Sesame Tempeh and Avocado Schmear

I have spoken many times about my deep, unending love for big bagel sandwiches. Here's one that will certainly stretch your jaws and satisfy your heartiest morning cravings.

The long weekend was spent camping and climbing in red river gorge, Kentucky where between hefty arm pulls and knotted ropes a steady rain of yellow leaves fell on our heads. We made sundried tomato and cucumber sandwiches on the trail and wore layers upon layers. On the ends of the trip I had a few chances to cook and buy records with my midwestern friends. This sandwich was brunch our first day- imported Brooklyn bagels photographed through a broken light meter.

1 whole wheat everything bagel, toasted
1 bunch kale (steamed)
1 ripe avocado (mashed)
1 package 5-grain tempeh (cut into thin strips and marinated)
sesame oil
apple cider vinegar
Braggs liquid aminos or soy sauce
lemon juice
fresh ground pepper

Marinate tempeh in 1 Tbs. maple syrup, a few tablespoons Braggs, 1 tsp. sesame oil, 2 tsp. apple cider vinegar, the juice of 1/2 lemon, and black pepper. Steam kale in 1/2 inch water. Strain and drizzle with 1 tsp. Braggs or soy sauce and 1 Tbs. apple cider vinegar. In a large frying pan, heat a few tablespoons of olive oil. Saute the marinated tempeh, flipping one time once lightly browned. Assemble and serve warm!

Enjoy,
NRG

The Veganette for Earth Eats: Pumpkin Flaxseed Donuts

When good friends move away from the city the only thing that can cushion your emotional crash is a stack of vegan pumpkin donuts. These golden rings did their best to comfort a circle of blanket-sitters in the park a week or so ago as we bade farewell to dear KyS.

If you have never made donuts before, these are a great introduction. A few things to keep in mind; the dough requires 1 hour of rest in the refrigerator so be sure to allow a good amount of time. When rolling out the dough, add as much flour as necessary to keep it from sticking to the countertop. When frying, be sure to keep a thermometer in the oil- the oil should stay around 370 degrees. Form into rings or holes!

Follow this link for ingredients and recipe- http://indianapublicmedia.org/eartheats/vegan-pumpkin-flaxseed-donuts/.

Enjoy,
NRG

Guest Blogger: Kristen Ann McHugh's Seeded Granola

It was lovely to share the busiest weekend of the year with KAM. Together we hurdled through a few late nights, a huge letterpress job, a music show, and packed a U-Haul with extra strong cups of coffee in our hands and soggy bike seats under our bums. When Kristen visits we just do regular life/ art/ work/ fun. It's the best! We don't go to Times Square and we don't go to any fancy bars. She brought me this really delicious granola (what a nice gift!) and it was so fabulous, I asked that she share the recipe with all of you. Hands down the best I've had in years.

Thanks KAM!
Enjoy,
NRG