Thursday, July 28, 2011

Breakfast of...Vegans

If you are vegan, chances are you have leftovers such as rice, pieces of tofu and fruits like apples in your kitchen. And chances are, no matter who you are, you have probably been in your kitchen in the morning and felt a little bored making your usual breakfasts. Well here is something totally new and different for you to try. It just so happens to have protein, fiber, healthy carbs, and tastes like breakfast. Bon appetit! 

Be a Champion With My 'Buff Apple Tofu Brown Rice Breakfast' Recipe
*Makes 1- 2 Servings

3 oz tofu, drained and cubed or crumbled
1 apple, chopped
1/2 cup cooked brown rice
1/2 cinnamon stick
1 tsp pure maple syrup

In a small pot, cook first four ingredients on medium heat for about 8 minutes, stirring occasionally. When ingredients are warmed and apples are soft, remove from heat. Drizzle maple syrup on top before serving. Discard cinnamon stick before eating. Enjoy!

Stay tuned for a Reader Request blog post coming your way soon!

Wednesday, July 6, 2011

Impressive Beefless Recipe

Make A Vegan Impression With My 'Beefless Stroganoff' Recipe

1 lb wheat pasta or noodles

1 14oz container Tofurky "Giblet" Gravy

3 tbsp vegan butter
1 cup onion, chopped
2 cloves garlic, chopped
1/3 cup vegan white wine
1 cup veggie "beef" (I used Trader Joe's Beef-less Strips)
Sprinkle of vegan Parmesan to taste, optional

Boil water to cook pasta/ noodles. In a small saucepan, defrost/ heat Tofurky gravy over stove. In a large saute pan, melt vegan butter and saute onions and garlic. When aromas are released, add wine. Stir then cook for about 3 minutes. Add in "beef" and simmer on low until your gravy and pasta are ready. Add gravy to saute pan and heat thoroughly. Drain pasta and serve Stroganoff over pasta. Sprinkle vegan parm on top. You may also like to serve this dish with a side of country vegetables such as potato, mushroom, green beans, etc. Enjoy!

Filling, fabulous, and fun! Perfect dinner party or holiday dish!