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Archive for the ‘Recipes’ Category

Doing the Southern Thing

“Savannah is amazing with the town squares and the hanging moss and the French Colonial houses. It’s brutally romantic.” – David Morrissey


River Street, Savannah, GA

Last summer, I went on vacation to visit friends and family up and down the east coast. My southernmost stop was Savannah, GA, a city that was totally new to me. I fell completely and totally in love with this city, from her oppressively humid nights redolent with the smells of salt marsh and flowers to her gracious inhabitants. I also fell in love with southern food.

A friend called me up one morning at 7:00 and asked me to meet him for breakfast. He was just getting off his shift at the firehouse and wanted to eat before he headed home. So we met at a restaurant on River Street (pictured above) and sat at the worn wooden bar. He ordered a Bloody Mary and we got two plates of shrimp and grits. It was the one dish that I had on my “must try” list, and if breakfast was a good time to have it, I was game. When I put the first forkful of warm, creamy, cheesy grits into my mouth, I thought I might swoon. It was the ultimate comfort food, and exceeded all my expectations. I couldn’t get enough! I remember giving him some of my shrimp, because the meal became all about the grits for me.

Since returning home, I’ve tried recreating that unbelievable plate of grits. I’m not there yet (I suspect they used some shrimp stock in theirs), but this is a passable version. There are a lot of recipes that call for using milk instead of water, but I don’t love it that way – it’s too creamy. If you want to go that route, start with half milk (unsweetened almond milk) and half stock and adjust to taste from there. I’ve added chopped spinach, which is completely optional. Let the grits cool in a mold for slicing and sauteing or add a little extra water for a softer version.


Cheesy Spinach Grits

serves 4 as a side dish

  • 2 cups water
  • 1 tsp. Better than Bouillon vegetable bouillon paste
  • 1/2 cup white grits, not instant
  • 1/2 cup frozen chopped spinach, thawed and squeezed dry
  • 3/4 – 1 cup shredded cheddar cheese (use Daiya if going vegan)
  • a palmful of parmesan or vegan parmesan cheese
  1. In a medium sized saucepan, bring water and bouillon paste to a boil over high heat. Whisk in grits, reduce heat to low, and cover.
  2. Cook 12 minutes, stirring occasionally to prevent lumps. Uncover and add cheeses and spinach, stirring to incorporate well.
  3. Taste for seasoning, adding salt if desired (I found the salt in the bouillon was adequate). Pour into molds and chill or eat right away.
  4. To reheat, cut cakes out of the molded cold grits. Melt Earth Balance or butter in a nonstick frying pan over medium-high heat. Add a teaspoon or so of oil. Add grit cakes and fry until golden brown and warm.

These are good any time of day or night.

As always, comments are welcome!

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Comfort sweets

Picture 1

The other day, after dropping my daughter off in Cambridge, MA, I was hit with an overwhelming sense of nostalgia. The first time I left her in Cambridge, she was a high school junior about to study calculus at Harvard University for the summer. I cried my eyes out on the Mass Pike on the way back to New York, begging and pleading the powers that be to keep her safe. She was fine and earned 8 college credits.

Now she’s nearly 21 years old and going into her junior year at college as a physics major. She is a remarkable young woman, full of promise and potential. I offer this recipe to you because it was one of our favorites before she became a vegan. It’s based on the Famous Amos recipe from the 1980s, and, yes, vegans can substitute any egg replacer for the eggs. We’ve done it with great results.

A note about the ‘lumps’ ingredient. This could be any combination of candy chips (chocolate, butterscotch, coconut, M&Ms, etc.) and dried fruits. You are limited only by your imagination. If you are a vegan, know that Ghirardelli semi-sweet chocolate chips are vegan. Yay!

Sorta-Famous Amos Cookies

  • 2 sticks softened butter or Earth Balance vegan margarine (1 cup), softened
  • 3/4 cup firmly packed brown sugar
  • 3/4 cup granulated sugar
  • 1 tsp. vanilla
  • 1 tsp. water (omit if you use large eggs)
  • 2 medium sized eggs
  • 2.5 cups all-purpose flour (whole wheat pastry is fine)
  • 1 tsp. baking soda, sifted
  • 1/2 tsp. salt
  • 3.5 cups lumps
  1. Preheat oven to 375F.
  2. Beat butter/margarine, sugars, vanilla, water and eggs with electric mixer until creamy and thoroughly blended. Sift together flour, soda and salt and add to wet mixture. Dump in lumpy stuff and mix until well distributed.
  3. Measure dough by spoonfuls onto ungreased cookie sheets (works great if you have parchment paper). Allow about 1.5 – 2 inches between dough balls. Bake for 8 minutes for teaspoon sized cookies, longer for bigger ones, or until golden and done to your liking. A tablespoon sized scoop takes about 11-12 minutes to my liking.

Enjoy these cookies with the people you love. Life’s too short not to eat chocolate!

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snoopy_chocolate chips

Summer Bounty

“What good is the warmth of summer, without the cold of winter to give it sweetness?” – John Steinbeck

A few summers ago, we went to visit my mother-in-law at her summer home in upstate New York. The weather may or may not have been perfect; I don’t recall. There may or may not have been other people visiting; I don’t recall. I may or may not have had a good visit; I really don’t recall. What I do remember is that one evening she brought a pie to the dinner table and the angels sang.

My mother-in-law is a queen of pie generation. She can take any fruit in any stage of ripeness and make a pie. She can whip out a pie crust in seconds flat with a fork. (As an aside, I’ve tried her method and it doesn’t work for me; I just wind up flipping chunks of butter and flour all over myself and the kitchen floor. So I usually use my food processor to make pie crust.) This night, she presented us with a tomato pie. It contained beautiful beefsteak tomatoes from her garden, fresh herbs, and cheese. It tasted like the very essence of summer and I immediately fell in love.

After requesting the recipe, which my mother-in-law graciously gave me, I brought it home and made it immediately. Mine had the right flavor, but it was soggy on the bottom. So I went into tinker mode, because I knew this recipe had good bones and I wanted it to work so badly. I tried to make it with a different crust, but the second pie had the same bottom defect, so I surmised the filling was the problem, not the crust. (My daughter became a vegan shortly after this, so I had to start using a different crust from the original recipe, anyway.)

One of the things I love about tomatoes in season is their juiciness and sweetness. The juiciness, however, was killing my crust. So the question became, “How do I remove some moisture but retain the sweetness of the fruit?”  Seeding the tomatoes helped, but it’s awfully hard to seed a beefsteak tomato. Seeding Roma tomatoes is easier, but I still had a moisture problem. I hit on the idea of roasting the tomatoes before putting them in the pie, which removed about half the moisture and concentrated the flavor. I also layered the pie more like a lasagna, which put a layer of cheese in between each layer of tomato. The end result was a pie with intense tomato and herb flavor, gooey cheesiness, with a lovely dry bottom crust. I was elated!

Since that summer, I’ve made this pie many, many times with all sorts of variations. I have used a nut crust, a whole wheat crust, a standard short crust, and a cheese crust. I also have used store-bought crust. I’ve used all sorts of different mustards. Sometimes I put in a few tablespoons of pesto, either basil, spinach or black olive, in place of the fresh herbs. Occasionally I add thyme and oregano as well, or just a good sprinkle of dried Italian seasoning. I have varied the cheeses and added pepperoni to give it a more pizza flavor. It is a very versatile pie, but you must ALWAYS roast the tomatoes.

A note about store-bought crust: I am all for convenience. I usually keep a package of Oronoque Orchards (made by Mrs. Paul’s) deep dish pie crust in my freezer. However, don’t sacrifice convenience for health. Check the ingredients on the crust label. If it contains lard or partially hydrogenated ANYTHING as the primary fat source (very close to the top of the list of ingredients, probably right after flour), don’t buy it! Give your body every chance at health you can.

Tomato Pie

(serves 6, if you’re lucky)

  • one single crust pie crust, deep dish if you buy it from the supermarket
  • 1 T dijon-style mustard
  • 2 or 3 large beefsteak tomatoes, cut in 1/2″ – 1/3″ slices
  • 2 cups grated cheese, at least half mozzarella, divided (I use Daiya brand shredded vegan cheese if serving my daughter and regular dairy cheese if serving my husband)
  • 1/2 cup grated Parmesan cheese, divided (I use Galaxy brand vegan parmesan for my daughter)
  • 2 T fresh basil, julienned
  • 2T fresh flat-leaf parsley, chopped
  • salt
  • ground black pepper
  1. If making your own pie crust, place in deep dish or tart pan, prick bottom liberally with a fork and refrigerate for at least 30 minutes. If using frozen pie crust, let thaw, prick with a fork, then place in fridge for at least 30 minutes.
  2. While crust is chilling, preheat oven to 400F. Place a sheet of parchment paper on a 13″ x 17″ half sheet pan or two smaller cookie sheets. Spray lightly with Pam.
  3. Place tomato slices close to each other, but not touching, on prepared sheet pan. You should completely fill the sheet pan. Get more tomatoes if you need to. Sprinkle with salt and pepper to taste. Roast for half an hour in preheated oven. The slices should collapse a little but maintain their shape. Remove sheet pan from oven and set aside.
  4. Remove chilled crust from fridge and place on cookie sheet. Put a sheet of foil or parchment paper inside crust, fill with pie weights or dried beans and place in oven. Bake for 8 minutes. Remove foil and beans and bake another 2 minutes. Crust will not be fully cooked. Set aside to cool.
  5. Reduce oven temperature to 350F.
  6. Brush the bottom of the cooled crust with a thin, see-through layer of mustard (I usually squirt mustard in and use my fingers to smear it around).
  7. Using a spatula (I use a small offset spatula) place half the tomatoes, overlapping, on the bottom of the crust. Evenly sprinkle with all the herbs, half the Parmesan, and half the shredded cheese. Layer the remaining tomatoes, Parmesan and shredded cheese in the pie.
  8. Bake for 25 – 30 minutes, until crust is browned and cheese is melted. Remove from oven, set aside for 5 minutes and serve warm with your favorite salad. (You MUST set it aside for a few minutes. Otherwise you will be biting into molten tomato pie, which will result in that little flappy burn right on the roof of your mouth like the one you get from pizza.)

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Summer bounty: It’s a beautiful thing!


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A final thought: One night last week, Louise snuck out to the fridge in the middle of the night and ate the remaining tomato pie. She left us the following in its stead. Such is the madness that tomato pie inspires in our home…


SOS – the Vegan Version

NOTE: I offer this somewhat sentimental post with thanks to the millions of men and women in the Armed Forces who have given their sweat and blood to protect our country. Thank you.

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from OneMansWonder.com

Not too long ago, my husband and I were talking about a dish that both our fathers used to make: creamed chipped beef on toast, lovingly known in the U.S. military as “Shit on a Shingle”. It’s a very thrifty, humble, yet exceedingly quick dish to prepare, requiring only a few ingredients. It is a balm on those days when old-fashioned comfort food is needed.

In 1910, the Army included creamed chipped beef in its cookbook for the first time. The recipe was simple, using beef stock, evaporated milk, parsley and black pepper, and served over dry toast. The beef was added just before serving to keep the sauce from getting too salty. As World War II approached, the Army changed the recipe, omitting the beef stock and parsley, replacing it with a medium thickness cream sauce. What the early recipe omitted (but what was known by the cooks themselves) was that the dried beef had to be soaked overnight in water, then the water drained off in the morning.

This recipe crept into the Navy recipe books as early as 1932. Below is a page from 1932’s The Cook Book of the United States Navy. As can be seen, dried beef was used at this time, and soaking the meat was now an official step in the recipe.

image of individual page

Somewhere around the time of the Vietnam War, (1944’s Cook Book of the United States Navy still listed dried beef as an ingredient), the U.S. Navy made a switch to minced (ground) beef. They also added tomato sauce and mace or nutmeg. During my research, I was unable to find an online copy of the Navy’s Cook Book from the 1960s, so I can’t confirm this change; it remains a word of mouth alteration. Regardless, the current U.S. Navy cookbook has recipes for creamed chipped beef, creamed ground beef, and creamed ground turkey. The ground meat recipes add onions and worcestershire to the basic recipe, and the tomato sauce is nowhere to be seen. (Note: If you want to see the current recipes that the U.S. armed forces use, go to: http://www.combatindex.com/recipes/recipes_meat.html)

In the 1960s and 1970s, both my father and my husband’s father made this dish for our families. Rick’s dad (who never served in the military, but learned the recipe from his father, a cook in a logging camp) made the Navy version with ground beef and the addition of peas, and my dad made the Army version with chipped beef. It was always served over dry white toast, which always got soggy within minutes (blech). My father served in the Air Force, and, although I cannot find an online Air Force cookbook, I have to believe that the version he remembers is more likely from the Army, as the Air Force was originally the Aeronautical Division of the U.S. Army, not becoming an independent coequal entity until 1947, and my Dad served in the late 1940s and early 1950s.

Fast forward to late Spring 2012. My husband had a craving for SOS, but these days we are eating a healthy diet. He challenged me to make a lower fat, healthier version of SOS. Then he dared me to make it vegan. He wanted it the way his Dad made it – with peas. I was glad to whip something up. Following is vegan SOS. Although it has been veganized, and it is a far cry from the salty, fatty version I grew up with, I believe it will do in a pinch.

Vegan SOS, ready to dish up

Vegan Shit on a Shingle

  • 1/2 roll Gimme Lean ground beef style crumbles
  • 2 T Earth Balance vegan margarine
  • 2 T all-purpose flour
  • 1 3/4 cups almond milk, warmed in the microwave or in a small saucepan
  • pinch salt
  • generous black pepper
  • two handfuls frozen baby peas
  • two slices toast, halved diagonally (thick white slices are best. I used rye because it was all I had in the house.)
  1. In a non-stick frying pan, saute Smart Ground in olive oil until crispy on the edges, breaking up the larger lumps as you go. Set aside when done.
  2. In a separate sauce pan, melt Earth Balance over medium-high heat and whisk in flour. Cook, whisking occasionally, until roux is light golden brown, about 3 or 4 minutes. Whisk in the almond milk and salt, and cook until thick and bubbly, stirring constantly. Add ground black pepper to taste.
  3. Add in the cooked Smart Ground and two handfuls of frozen peas. Turn off the heat, leaving the pan on the burner for a few minutes, letting the residual heat cook the peas.
  4. Place the toast on a plate and ladle on the hot creamy mixture. Serve with hot sauce (my father’s addition).

SOS, served up and ready to go!

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Recipes? Well… sort of

My husband is a painter. He can work on a painting for years, revisiting it every so often to try to figure out what needs changing or what can be improved upon. His art is a little wacky, a little unsettling, somewhat graphic and very, very hard to pigeonhole. It’s an intuitive thing – he just “knows” when a painting is finished and he just “knows” when a combination of colors, figures and shapes comes together. It’s not something that can really be taught.

It’s the same with cooking. Cooking is intuitive to me. The look, smell, texture, and taste are the factors that determine if a dish is “done” or not. It’s sort of like creating art in that way.

Frequently, my status on Facebook is about some meal I’m making. Invariably, someone will pop on and ask for the recipe. While I would love to share the actual food with people, sharing a recipe is hard for me, because, more often than not, there isn’t one! I’m sure I’m a constant source of frustration to my friends, so I thought I would try to share the process of making a recipe, in this case an eclectic mixture of burritos and enchiladas.

Whenever I cook, I am cooking for the people in my home. I always try to use healthy ingredients, whole grains, lots of fresh veggies, products with low saturated fat, etc. I try to make meals sturdy enough for my carnivore husband, yet completely animal product free for my vegan daughter. This way, I know for sure that my family is getting good nutrition and eating something satisfying. However, I also work on a very tight budget and tight time schedule, so I do use some store-bought products in almost every dish I make. I’d love to make my own tortillas and corn my own beef, but those are luxuries of time that I don’t have right now.

Vegan Enchiritos (yes, I made that up)

Look in your fridge and find vegetables. All kinds of veggies. Zucchini, carrots, onions, bell peppers, chiles, potatoes and whatever else you have lying around. Leftover peas and corn? Sure! Leftover broccoli from the chinese food place? Sure, rinse the sauce off it and use it. (side note: don’t keep onions and potatoes in the fridge – they go bad faster.)

Peel, seed, and dice all your veggies into 1/4″-1/2″ dice. Keep them in separate piles. Saute your hard veggies (carrots, potatoes, celery, etc.) in a little olive oil until they are beginning to soften. Add the softer veggies like onions, zucchini and peppers. Add minced chipotles in adobo if you have them around, making sure to use some of the adobo liquid. Saute until everything is cooked to your liking, seasoning well with salt, pepper, cumin, Mexican oregano and cayenne. I usually add as much spice as will fit on my finger without falling off – about 1/2 tsp. to start. Then I adjust to taste. Don’t be shy with salt – it brings out the flavors of everything else.

Drain and rinse a 15-oz. can of beans. In this case, I used black beans because I had them. Throw in baby spinach leaves or chopped fresh cilantro or parsley at the end so the flavor stays fresh. Use your imagination! You should wind up with about 6-8 cups of vegetable mix. Taste it. If you think it would be improved by adding dried fruit or some other sauteed veggie, add them. Add more spice if it needs it. Then taste again. This is your only chance to make the filling taste good. If there’s a lot of liquid in the bowl, drain it out and reserve it to mix with the enchilada sauce – it’s pure flavor!

Prep your pan. Spray a large rectangular baking dish with Pam and put a layer of enchilada sauce in the bottom. I used Old El Paso this time, with a HUGE squirt of Sriracha, which is a Thai hot sauce. I added more spice, because I cannot stand wimpy enchilada sauce. Taste it to make sure you like it.

Take your first large tortilla (10″-12″) and flop it down on a flat surface. Top with a generous 3/4 cup of filling, and liberally sprinkle with cheese.

My favorite vegan cheese is Daiya, which is made from tapioca starch. Tapioca comes from cassava, which is a tuber grown in warm climes. Great stuff.

Fold both sides of the tortilla in to the center, and fold the bottom away from you.

Carefully roll the tortilla away from you, folding in the sides if they try to escape and squeezing the filling in toward the center. You should end up with the seam of the tortilla on the bottom, and a neat looking burrito. If some filling escapes, no sweat. Put it back in the bowl and reuse it. If your burrito is silly looking, either re-roll it or cover it with more cheese so nobody will notice. I found that microwaving each tortilla for 15 seconds softened them and made them easier to roll.

Neatly place burritos side by side in your prepped pan. I got 7 in mine. Of course, there were only 6 tortillas in the bag, so I had to trot out a round lavash bread and use that so the pan was filled. If that happens to you, no sweat. Go with it.

Generously pour the remaining enchilada/Sriracha sauce over the top of the burritos. This adds the enchilada component, and this is the point at which the burritos become enchiritos.

Top with a very healthy layer of shredded cheese. I used two varieties of Daiya, mixed together.

Spray a piece of aluminum foil with Pam and cover pan (sprayed side down). Bake at 350F for about an hour. The enchiritos should be bubbly and the cheese should be completely melted. I usually test the temperature near the middle of the pan and am satisfied if it is 160F or higher. Hot enough to eat.

Carefully remove enchiritos from the pan with an offset spatula. If you don’t have one of those, try using two forks, one on each end. Serve with a side vegetable or refried beans or a cool, crunchy salad. These usually taste better the next day, so be sure to bring them to work for lunch!

There is no magic about cooking. It, like painting, is an art. Baking is a science and needs real recipes, but cooking is part inspiration, part knowing the ingredients and how they react to heat, and part mad scientist. In a word, it’s play. So get out there, buy some interesting ingredients and play with them. See what you come up with! And always remember to taste, taste, taste!

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My First Week

It has been one week since I decided to go vegan for National Vegetarian Month. Except for the feta cheese that made it to my stomach before my brain realized what it was (some day I’ll post about conscious eating), I’ve been doing OK. I’ve had some delicious meals, a few days with main course salads and a wonderful somewhat spicy peanut butter/coconut milk sauce with fried tempeh. Some of the meals I planned I was too tired to make, so I ate a few sandwiches (to wit: last night I made a riff on a reuben with tempeh, cheddar Daiya and kimchee). Since the salad dressing ran out, a trip to the market is in order so I can make more.

My skin is becoming smooth, my pointy chin (which I had forgotten was pointy) is coming back and I have a LOT more energy. There just might be something to this vegan thing.

Here’s the spicy peanut butter tempeh recipe. It’s adapted from a Vegweb.com recipe, a great place for vegan recipes.

for the sauce

  • 1 cup peanut butter, creamy or chunky
  • 1 14-oz. can coconut milk
  • 2 tsp. curry powder (I used a hot one)
  • 2 tsp. ground dried chipotle powder
  • 4 tsp. cumin
  • 2 tsp. turmeric (you can skip this – it gives the sauce an unattractive color)
  • 4-6 squirts Bragg’s liquid aminos or soy sauce

for the tempeh

  • 1 8-oz. package tempeh, cubed (I used a garden veggie flavor)
  • 1-2 cloves garlic, smashed
  • vegetable oil

for serving

  • cooked basmati rice
  • cooked green peas
  1. Mix peanut butter, coconut milk, curry, chipotle, cumin, turmeric and Bragg’s in a saucepan. Heat slowly over medium heat, stirring occasionally to melt peanut butter.
  2. In a separate frying pan, heat about 1/4″ vegetable oil over medium-high heat. Fry tempeh until golden brown on all sides; add garlic during last 30 seconds of frying. Drain on paper towels.
  3. To serve, plate some cooked basmati rice. Top with warm peanut sauce and the cooked tempeh. Serve with green peas or another green vegetable. You will have a LOT of sauce left over. It’s great with tofu.

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National Vegetarian Month

It has just been brought to my attention that October 2011 is National Vegetarian Month, and that yesterday (10/1) was World Vegetarian Day. Since it is also National Vegan Blogging Month (don’t who thought THAT one up), I’ve decided to go vegan for a month and see how I feel.

This is going to be hard for me – I am so used to having pork and cheese that I will have to be vigilant to pull this off. Not counting yesterday’s breakfast (the bacon, egg and cheese sandwich I ate before I found out it was National Veg Month), I’m doing OK so far.

Last night for dinner, I made whole wheat tagliatelle with roasted tomato and onion sauce and eggplant/tofu “meatballs”. Although the balls were a little oily, they tasted like eggplant parmesan. Next time I’ll cut back on the oil and press the tofu first (a step in the recipe that appears to be necessary, but one that I omitted). This morning I made a whole wheat breakfast pizza topped with tofu scramble, olives, Daiya “cheese” and tomatoes.

Here are two recipes I would like to share. In the first, I give the original recipe and tell what vegan substitutions I made. The second is the scramble I used on my breakfast pizza. It’s great on its own as a breakfast entree with toast and maybe some grilled tomato slices. It’s also great in breakfast burritos with cheese and olives.

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Eggplant Tofu “Meatballs”

  • extra virgin olive oil
  • 1 med. eggplant, peeled, cut into large dice
  • 3-4 cloves garlic, smashed or minced
  • 1 medium onion, diced finely
  • salt and pepper
  • 1 tsp. pesto (I used sun dried tomato pesto)
  • fresh parsley and basil (I used dried)
  • 1/2 pound extra-firm tofu, sliced and pressed for 30 minutes
  • 2 eggs (I used Ener-G egg replacer)
  • 1 T tamari
  • 1 T flax seeds (next time I would use flax meal instead)
  • 1 T nutritional yeast
  • 1/4 cup toasted, chopped walnuts, optional (I didn’t use them)
  • 1 thick slice Italian bread, toasted
  • 1/4 – 1/2 cup breadcrumbs (I used whole wheat panko crumbs)
  • 1/2 cup Parmesan cheese (I used Daiya brand mozzarella style)
  • 1/4 tsp. dried Greek oregano
  1. In a large, heavy skillet, heat 5 T olive oil and add eggplant cubes. Let brown for 7 minutes or so, tossing occasionally. The eggplant will soak up all the oil and, when cooked, begin to release it again. Smash the cubes with a potato masher or fork and set aside in bowl to cool.
  2. In the same pan, heat 3 T olive oil and add garlic and onion. Cook until translucent, season with salt and pepper. Turn the heat down a little and add pesto, stirring to coat onions. Add about 1/4 cup fresh chopped parsley and several leaves of basil, thinly sliced. (I used 1.5 T dried parsley and 1 tsp. dried basil. I also added the dried oregano at this point.) Set aside to cool. (I added it to the bowl with the eggplant and mixed it up.)
  3. Crumble the pressed tofu into a bowl, add the eggs, tamari, flax, nutritional yeast and walnuts. Crumble the toasted bread into the tofu mixture. Stir the eggplant mixture and the rest of the ingredients into the tofu. Start with 1/4 cup bread crumbs and add more if the mixture looks too wet. Let the mixture rest for 15 minutes so the bread and breadcrumbs will absorb the moisture.
  4. Shape the mixture into balls about 1 1/2″ in diameter (golf ball size). They will be soft, but should hold together well when shaped.
  5. Place the balls in a lightly oiled baking pan or on a cookie sheet covered with parchment paper. Bake in a preheated 350F oven for 25 – 30 minutes, or until lightly browned.

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Tofu Scramble

(adapted from The American Vegetarian Cookbook by Marilyn Diamond)

  • 2 tsp. olive oil
  • 1 small onion, peeled and finely diced
  • 1 small tomato, finely diced (or 1/4 cup canned petite diced tomato, drained)
  • 1 pound firm tofu, drained
  • 1/4 tsp. turmeric
  • 1/4 tsp. curry powder
  • 1/4 tsp. ground cumin
  • 1 tsp. onion powder
  • 1 T nutritional yeast
  • sea salt and ground black pepper to taste
  1. Heat olive oil over medium-high heat in a non-stick skillet. Add onions and saute until translucent, about 3 minutes. Add tomato and saute briefly to heat.
  2. Crumble tofu into skillet, breaking up any large pieces. Stir to mix with vegetables.
  3. In a small bowl, mix the turmeric, curry, cumin, onion powder and nutritional yeast. Sprinkle in an even layer over the tofu in the pan, stirring to mix well and give everything a lovely yellow color. Saute tofu until hot, add salt and pepper to taste and enjoy!

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