Vegan Indian Breakfast Hash

Vegan Indian Breakfast Hash at Spoonwithme.com-20

I’m a savory breakfast kind of gal.  Most mornings, I sit across the mister, him with his English breakfast tea, piece of fruit, bit of granola and peanut butter toast.   Me, hunched over a big steaming bowl of brothy rice soup made with chicken stock, homemade herb salt, green onions, spinach, fresh ginger, and liquid aminos.  The mister just can’t muster the tastebuds to try my brothy creations early in the morning.  To me, breakfast pastries fall into the dessert category, and I just don’t have the taste for them in the morning.  I suppose I’m the odd one in this equation.

Vegan Indian Breakfast Hash at Spoonwithme.com-2

Vegan Indian Breakfast Hash at Spoonwithme.com-13

This latest breakfast creation falls very loosely into the breakfast category, which is just how I like it.  While volunteering as a sous chef on a First Descents camp, one of my favorite breakfasts was chef Curly Kale’s tofu scramble.  I adopted the technique of crumbling and pan frying the tofu to imitate the texture of scrambled eggs.  I’ve toyed with different variations on this theme, changing it up depending on what ingredients I have on hand.  The basic idea is to pan fry your tofu until crispy and golden, and set it aside while you saute the rest of your veggies.  Add spices and seasonings to complement the veggies, and voila!

Vegan Indian Breakfast Hash at Spoonwithme.com-15

Vegan Indian Breakfast Hash at Spoonwithme.com-9

 

This version is filled with crispy roasted diced potatoes, golden scrambled tofu, kale, and a smattering of colorful veggies, scented with cumin, coriander and garam masala.  If I have the ingredients on hand, I like to whip up a simple raita-like yogurt sauce to drizzle on top.

Vegan Indian Breakfast Hash at Spoonwithme.com-24

Whether you have a morning sweet tooth like the Mister, or you are firmly in camp savory, I do hope you enjoy this breakfast, brunch, or any time of the day dish!

Vegan Indian Breakfast Hash

Serves 4-6

  • 1 lb potatoes, 1/2 inch dice, red, yukon, or other 14 min
  • 6 1/2 tablespoons extra virgin olive oil, divided
  • salt and pepper to taste
  • 1 block organic extra firm tofu, drained, moisture pressed out, crumbled
  • 1/2 medium red onion, finely chopped, 1  red, orange or yellow bell pepper, diced
  • 1 small tomato or 5 cherry tomatoes, chopped
  • 1 small bunch lacinato “dino” kale, leaves chopped, large stems discarded
  • 1 large clove garlic, peeled
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/4 tsp turmeric, more to taste if desired
  • 1/2 tsp garam masala
  • 1/2 cup vegetable broth
  • juice from 1 lemon, to taste

Preheat oven to 400˚F.  Toss potatoes with 2 TB of the olive oil, sprinkle with salt and freshly ground black pepper.  Roast for 20 minutes, or until the bottoms of the potatoes are golden brown.  Don’t flip them until they are golden and crispy on bottom.  Use a stiff wooden spatula to firmly scrape them off the bottom of the pan.  They should pop off the pan.  Toss them around a bit, then return them to the oven to cook another 5 minutes.  Scrape and toss again.  Bake for 5 more minutes, or until they look golden and crispy (not all sides of the potatoes need to be evenly golden).

Heat 3 TB oil for the tofu over medium-high heat.  Cook half of the tofu, waiting to turn it  until the bottom is golden brown.  Try to acheive a relatively even golden color, but it’s okay if there are some white spots.

Wipe out the oil and crumbly tofu bits in the pan.

Heat an additional 1 1/2 TB olive oil.  Saute onion and pepper for 3-4 minutes, until soft.  Grate the garlic over top and saute another 30 seconds.  Add tomatoes, kale and spices.  Sprinkle a few pinches of salt over top.  Saute for a couple minutes until kale is softened and tomatoes are beginning to break down.  Add the browned tofu, cumin, coriander, turmeric, and garam masala and vegetable broth.  Cook uncovered for a few minutes until the broth reduces and absorbs into the tofu.  Add the roasted potatoes and toss to combine.  Squeeze w/ lemon juice.  Taste and adjust seasonings.

Tangy Spiced Yogurt Sauce

  • 1/2 cup unsweetened Yogurt
  • 1/2 TB lemon juice
  • 1/4 tsp salt
  • a couple pinches garam masala or chaat masala

Stir all ingredients together in a small bowl.

3 Comments

Filed under Uncategorized

Spinach Artichoke “Ricotta” Bites with Marinara Dipping Sauce

 

Spinach-Artichoke %22Ricotta%22 Bites at Spoonwithme.com-22

My mom is the entertaining queen.  When the mister and I arrived on Christmas Eve, we were greeted by a winter wonderland.  A perfectly decorated Christmas tree, a beautifully set table, and appetizers set out in holiday dishes.  They seemed to smile cheekily, like “Look at us!  Don’t we look cute in our festive little bowls”.  Angelic music played.  All kitchen surfaces gleamed in their cleanliness.  Magic sugarplum fairy dust glistened in the air.  That is, until I walked in.

Spinach-Artichoke %22Ricotta%22 Bites at Spoonwithme.com-3

Spinach-Artichoke %22Ricotta%22 Bites at Spoonwithme.com-7

My excitement for what I’m creating must override my ability to cook in an organized fashion.  There’s a madness to my method, and my mise en place starts under control, then takes on a life of its own.  I become so absorbed in the cooking process that I often look at the kitchen in awe once the food is done.  Who made this mess?!?

Spinach-Artichoke %22Ricotta%22 Bites at Spoonwithme.com-16

If you’re looking for tips on how to create a flawless dinner party, my mom’s your gal.  If you want dinner to be on the table promptly at 6:00, you got it—at my mom’s house.  If you want to know how to cook up some delicious hot spinach artichoke bites to bring to mom’s next dinner party, do keep reading!  Mom always knows, I may create more chaos than has ever been seen in her kitchen, but the food will be worth it!

Spinach-Artichoke %22Ricotta%22 Bites at Spoonwithme.com-4

Spinach-Artichoke %22Ricotta%22 Bites at Spoonwithme.com-6

These little hot spinach-artichoke bites are one of my favorite appetizers to whip together for a party. They cook up golden on the outside, creamy on the inside.  Think creamy spinach-artichoke dip in a portable, dippable little bundle.  The edges remind me of the coveted toasty cheese along the edges of a lasagna pan.

If you’ve never made tofu ricotta before, you must give it a try!  It makes such a close substitute, not even the cheesiest cheese-loving guests will have the slightest clue that they aren’t eating rich, ricotta-filled goodness.  If you know there will be vegans or dairy-intolerant people at the party, you’ll be an instant celebrity.

Blueberry Buckwheat Banana Bread at Spoonwithme.com-16

You can make the mixture a day ahead, so that you can clean up your kitchen shrapnel before your guests come to the door.  In fact, I have a batch safely tucked away in the fridge, waiting to be popped in the oven before the New Year’s Eve festivities begin.  And speaking of, I wish you a incredibly happy and healthy New Year’s, full of the best and messiest culinary shenanigans!

Blueberry Buckwheat Banana Bread at Spoonwithme.com-17

 

Spinach-Artichoke “Ricotta” Bites with Marinara Dipping Sauce

Makes 16 mini-muffins

For the Tofu Ricotta:

  • 1 (14-ounce) block extra firm tofu, drained, pressed w/ paper towels
  • 1 tablespoon hummus (store bought or homemade)
  • 2 cloves garlic, finely chopped
  • 3 tablespoons nutritional yeast
  • Pinch of ground nutmeg
  • 1 1/2 teaspoons mellow white miso (soy allergy use chickpea miso)
  • 1 tablespoon plus 1 tsp lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon ground black pepper
  • 1 tsp dried Italian herb mix
  • 1/4 teaspoon kosher salt, more or less to taste
  • 1 1/2 TB arrowroot starch

Other Ingredients:

  • 1 TB olive oil
  • 1 shallot, minced, about 1/4 cup
  • 5 oz spinach (1 clamshell), chopped
  • salt
  • black pepper
  • 1 cup canned Artichokes in water (whole, quartered or hearts), drained and chopped
  • olive oil or vegan butter for greasing
  • Marinara dipping sauce, homemade or store bought (recipe below)

Preheat oven to 400˚F.  Generously grease the cups of a nonstick mini muffin tin with the butter or oil.  If making marinara, start it now so that it can simmer while you prepare the ricotta bites.

Break the tofu into smaller chunks and place in the bowl of a food processor with all ricotta ingredients.  Blend until smooth (the texture of ricotta). Set aside.

Saute the shallot in 1 TB olive oil for about 3 minutes, until soft.   Add spinach and season to taste with a  couple pinches salt and black pepper. Saute 3 minutes until it softens and shrinks.  Stir in the chopped artichokes and Set aside to cool.

Mix the spinach mixture with the tofu ricotta, and season to taste w/ salt and pepper.

Drop the ricotta mixture into the muffin tins by the tablespoonful.

Bake for 25-30 minutes, or until the edges are dark golden, and tops are darkened in places.  Allow to cool for 5 minutes.  The ricotta bites should lift easily from the pan.  If they feel stuck, use a butter knife to coax the edges and bottom out of the tins.  Serve hot with Marinara sauce.

Marinara Dipping Sauce

This is a simple, herbed marinara sauce.  This recipe will make more than you’ll need for dipping.  The leftovers make a great pasta sauce, and can be frozen for later use.  

  • 2 tablespoons extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 24 oz can crushed tomatoes
  • 2 teaspoons dried italian herbs
  • salt to taste
  • crushed red pepper to taste (optional)

Saute garlic 1 min, add tomatoes, herbs, crushed red pepper (if using), and salt to taste.  Bring to a boil over med-high heat.  Lower to a high simmer, cook for 20-30 minutes, stirring occasionally, and lowering heat if it begins to stick to the bottom of the pan.  Taste and adjust seasonings.

2 Comments

Filed under Uncategorized

Blueberry Buckwheat Banana Bread (gf, v)

 

Blueberry Buckwheat Banana Bread at Spoonwithme.com-15

Have you ever thought about what banana bread and blueberry muffin’s love child would taste like?  Yeah, me too.  This new love connection has caused quite the stir.  Mac and cheese are in the corner burning with envy.  Peanut butter and jelly viciously gossip over coffee.  Eggs and bacon get misty eyed as they reminisce about the beginnings of their long-lasting union.  In the meantime, banana bread and blueberry muffin have boarded the love boat, and are slow dancing in the moonlight to Lady in Red.  MFEO.  Made for each other.

Blueberry Buckwheat Banana Bread at Spoonwithme.com-3

Blueberry Buckwheat Banana Bread at Spoonwithme.com-2

More miraculous than the fully blossomed love affair, is the fact that these two managed to make things work without the normal requirements of most steamy oven romances.  No wheat— Wait, wait!  Buckwheat doesn’t actually contain wheat?!  Nope.  It’s a seed that comes from a plant similar to rhubarb and has much more protein than processed wheat flour.  No egg?!  Enter my new favorite flax “eggs”, which work perfectly in quickbread substitutions.

Continue reading

10 Comments

Filed under Uncategorized

Wild Mushroom Wild Rice with Caramelized Onions

 

Wild Mushroom Wild Rice | Spoonwithme.com-19

Rice, gone wild!  Double wild!  Mushroom madness!  All this Thanksgiving recipe testing and eating has put me into a food-induced euphoria.  Wild two times in one title is two too many wilds for one recipe, young lady!  Bring your torches.  Ban.  This.  Site.  Hide your childrens’ eyes!  With all this fungus among-us, it’s gettin’ crazy up in here.

Wild Mushroom Wild Rice | Spoonwithme.com-25Wild Mushroom Wild Rice | Spoonwithme.com-48

I bought a gigantic bag of assorted dried local Colorado mushrooms at the farmers market this summer.  We’re talking two freezer bags worth.  There will not be a mushroom shortage for the foreseeable future in the Spoon With Me house, in case anybody was wondering. What does one do with so many dried mushrooms, you ask?  You know that mouth-coating savory depth that can be hard to achieve in plant-based recipes?  Think of them as a way to boost the umami factor, especially in vegetarian and vegan dishes.  I love to grind them into powder to add savoriness to sauces gravies, and soups.  In this recipe, I used the broth from rehydrating them as part of the cooking liquid for the rice. If you’re a full or part- time vegan or vegetarian, you need dried mushrooms in your arsenal if you want to up the ooooh mommy!

Continue reading

4 Comments

Filed under Side Dishes, Vegetarian and Vegan

Tangerine-Port Cranberry Sauce

TangerinePortCranberrySauce|Spoonwithme.com-2

We all have our food quirks.  The Mister likes to figure out the best flavor combination on any given plate, then repeat that experience as many times as possible.  Salads are evenly tossed and big ingredients chopped up so that each bite has the optimized flavor.

TangerinePortCranberrySauce|Spoonwithme.com-19

I once ate dinner with a girl who had a phobia of her foods touching each other.  We were at an Asian restaurant.  Plain shrimp, plain vegetables, plain rice.  No sauce, not even soy.  Each part of the meal was eaten by itself, before moving on   I kind of wanted to put a carrot slice on her rice, just to see what would happen, but I figured that was a bit immature.  Phobias ain’t no joke.  I’m the mixing queen.  I like to see how many unique combinations of flavors I can put into each bite.

TangerinePortCranberrySauce|Spoonwithme.com-25

TangerinePortCranberrySauce|Spoonwithme.com-11

Continue reading

3 Comments

Filed under Main Dishes, Side Dishes, Vegetarian and Vegan

Spiced Maple-Glazed Sweet Potatoes, Apples and Butternuts with Caramelized Pepitas

Spiced Glazed Butternuts|Spoonwithme.com-34

The way we’ve celebrated Thanksgiving throughout history has both changed and stayed the same.  What if, instead of the venison and freshly harvested vegetables the Native Americans and the pilgrims shared to celebrate the harvest, this happened:

Once upon a time, back on the first documented Thanksgiving in 1621, the pilgrims that had arrived on the Mayflower shared a feast with the local Native Americans.  

“Thank you for welcoming us to this bounteous land.  I offer unto you this can of cream of mushroom soup as a gesture of peace.  Please prepare it with your freshly harvested green beans and crispy fried onions.”

 “Why thank you, kind pilgrim.  Please, take this gift of congealed cranberries as a symbol of this shared celebration.  And as an extra special bonus offering, this bowl of mashed potatoes, from a tuber that will not actually make its way to ‘America’ until many years from now.”

Continue reading

5 Comments

Filed under Uncategorized

“Fainting Imam” Turkish Braised Eggplant with Aromatic Yellow Rice (gf, vegan)

Turkish Braised Eggplant4|SpoonWithMe(1 of 1)When you think about swoon-worthy dishes, what comes to mind?  In Julie and Julia, it was the crunch of the olive oil-toasted bruschetta bread covered with juicy tomatoes.  Remy the rat has his first food-wakening when his foraged fromage, wild mushroom and herbs get flambeed by a bolt of lightning in Ratatouille.  In Chocolat, the swoon subject is obvious—No, not Johnny Depp, the chocolate for heavens sake!  My favorite food scene comes at the end of Big Night, where the restaurant guests bite into the Timpano.  And if you’ve ever seen Chef, I just have three words for you: Grilled.  Cheese.  Sandwich.

Fainting Imam|SpoonWithMe.com (1 of 1)

My friend Karissa and I enjoyed a swoon-inducing eggplant while eating at a fantastic Turkish restaurant in Houston.  The kind of dish where you revert to some kind of primal foodie language that consists of mmms, sloshy sounding consonants, and repeated “s’really good”.

Continue reading

6 Comments

Filed under Uncategorized