Tofu Kale Scramble

The best part about summer is warm, bright mornings, that are the perfect temperature to eat outside. Breakfast on the deck is definitely something I miss when the cooler months prevent us from doing so. 

One of our favourites is a good scrambled tofu on a slow, Sunday morning. Honestly, Sunday mornings are probably only slow because we tend to sleep in a bit most of them and then take forever making a good breakfast, but slow nonetheless.

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We call our Sunday morning (alright, sometimes we don’t even eat until noon!) breakfasts “good breakfast.” and always go all out whether it’s biscuits and gravy, pancakes, or even this recipe. We love pairing this tofu scramble with fresh potato hash (ooooh, maybe I should share that recipe next!) and sometimes we’ll even splurge with vegan sausage. It’s a great time - especially if fresh orange juice is involved. 

Making it as colourful as possible has become almost a game. Using two types of bell peppers when possible adds an extra colour, as well as this fresh kale that really ups the game. Spinach works well too and is just as delicious. Grape tomatoes add a nice read, and you can use red onion instead of yellow too! Really, you can use whatever you have in your refrigerator and it’ll turn out wonderful, promise. Well, as long as you like tofu. We are huge fans of tofu over here!

Tofu Kale Scramble

what you need:

• 1 block extra-firm tofu, drained and pressed as dry as you can get it

• 1 small yellow onion, diced

• 1 bell pepper your choice (I use half red and half orange to get more color)

• 2 cloves garlic

• ½ tsp turmeric 

• ½ tsp paprika

• 1 tsp garlic powder

• ½ tsp sea salt

• 1 TBSP nutritional yeast flakes

• 2 TBSP low sodium soy sauce (or liquid aminos)

• 1 cup fresh kale

• 1 tbsp fresh cilantro, chopped

• 1 tbsp fresh parsley, chopped (plus more for garnish if you like)

• 1 TBSP oil or vegan butter for cooking

• Salt and pepper to taste

What to do:

1. In a pan, heat your oil. When heated, add onion and cook 1-2 minutes, until soft

2. Add bell peppers and cook 1-2 minutes, until soft

3. Add garlic and cook another minute, until fragrant

4. Add sea salt, turmeric, paprika, garlic powder, nutritional yeast flakes, and soy sauce to vegetables and mix well

5. Crumble tofu on top and then mix well with the vegetables, until tofu is coated

6. Add fresh herbs and kale and mix through, cooking another few minutes, until kale is wilted

7. Add salt and pepper to taste and serve immediately (stays good in the fridge for about two days)

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What is your favourite breakfast/brunch food?

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Maple Roasted Brussels Sprouts

I don’t know how things were for you growing up, but for me, Brussels sprouts were the thing to avoid at all costs. All. Costs. I thought they were the most bland, disgusting things ever grown in someone’s garden.

Turns out, I just experienced a bad cook. Huh.

I’m never one to turn down food, especially if it’s a good roasted vegetable. I’ve come to learn that vegetables don’t have to be bland or boring. Foods that are good for you don’t have to taste awful (although medicine does, am I right?).

I remember when I first had some sprouts that tasted, well, good! I was shocked and amazed and I decided that Brussels sprouts and me could be friends again.

This delicious side was inspired by my amazing Christmas vacation in Canada. It had been years since being able to go home to Canada for the holidays with my family, and I was over the moon at the miracle that occurred that allowed my hubby and me to go! We had a fantastic, albeit short, week.

Anyway, while there, my legendary mom whipped up some amazing Brussels sprouts. I had thirds.

It has been a very long, and very cold Winter, so I’ve loved finding solace in these delicious sprouts - even back in the good old US of A. They are delicious hot or cold and the hint of sweetness makes it perfect. They are the perfect side for pretty much anything. Not going to lie - I’ve even put them inside of ramen. For breakfast. Don’t judge.

I’ll keep this short so you can get right to the good stuff!

Maple Roasted Brussels Sprouts

What you need:

• 1lb Brussels Sprouts

• 1 TBSP Olive Oil (or vegan butter. alternatively, use water)

• 1 TBSP Maple Syrup

• 2 tsp Roasted Garlic and Red Peppers Seasoning (optional) (I use this brand from Amazon)

• 1 clove garlic, minced

• 1/2 tsp sea salt

What to do:

1) Preheat oven to 350 degrees F

2) Wash and cut the sprouts in half. In a bowl, add all ingredients and toss until Brussels sprouts are completely coated

3) Spread your veggies on a prepped baking sheet

4) Bake for 45 minutes or until tender

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How do you like your Brussels sprouts?

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Poor Man's Lentil Soup

It was one of those months where we needed to get creative with what was in our pantry. It happens a few times a year where what we have needs to stretch out as long as possible - not necessarily always because we're short on cash, but especially when we have a new goal (like a trip or a larger purchase) that we want to aim toward. There are also times where we feel it a good idea to "clean out" our pantry by making sure we eat what we have to avoid spoil.

Usually, we purpose to not spend a penny during these times, relying on canned and frozen vegetables to accompany our other staples, but this time around, we splurged and were able to score some inexpensive, and fresh produce at the farmer's market!

I love soup and have never associated it with not having money, so it's always a welcome dish to me. However, it is also one of those things my husband does not anticipate to fill him long enough, so I always purpose to make it hearty. I, however, enjoy more brothy soups, so this was a great in-between. The lentils fill us, but the broth is so yummy, and perfect for some bread to soak up. 

The fresh kale makes it even more enjoyable - I love the texture and colour that this soup has; the bright oranges and greens! 

This soup is not only extremely inexpensive to make - it is also flexible (use beans or potaoes or whatever you have in the pantry/fridge instead of lentils) and amazingly easy to make. 

Poor Man's Lentil Soup

What you need:

• 1 TBSP olive oil

• 1 large carrot, peeled and roughly chopped

• 1 stalk celery roughly chopped

• 1 medium yellow onion, roughly chopped

• 3 cloves garlic, roughly chopped

• 3 TBSP homemade vegan chicken-style seasoning

• 2 tsp salt

• sea salt to taste

• 1/2 cup dried lentils

• 4 cups water

• 4 cups vegetable broth (try this homemade version!)

• 1/2 bunch of kale, roughly chopped

• Your favourite vegan sausage (optional)

What to do:

1. Cook carrot, celery and onion with 2 tsp salt in olive oil in a heavy stock pot or dutch oven

2. Add vegetable stock, water, garlic, seasoning and lentils

3. Simmer for about 25 minutes, until the lentils are cooked

4. Add kale and allow to turn a deep green and wilt a bit before stirring into the soup.

5. Adjust seasonings to your liking. Serve hot!

(good in the fridge for 4 days)

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What are some of your go-to meals when cleaning out your pantry? 

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Vegan Corn Chowder

The best thing about Autumn (besides fireplaces, candles, fuzzy blankets and cuddling, that is) is soup. I love soup. All sorts of soup. I could eat soup year-round to be completely honest. I have been holding on to this recipe, just waiting for the perfect moment to share it with you all, and I decided that instead of waiting until it was cold out, I would share it now so that you can brace yourselves for it!

Autumn is indeed coming.

So my mom and brother came to visit and just left after two weeks. I hadn't seen the two of them in two years, so I was so excited and was literally bouncing off things I couldn't wait! Two weeks went by way too quickly, and even though we did a ton of fun stuff, I felt bad because they came just as I was prepping my life and classroom for the school year to start. It was a total bummer, but we are hoping to visit them for a few days at Christmas. They allegedly had a good time despite helping me haul desks and label books, so that is good I suppose. 

Anyway, back to the soup: Growing up, corn chowder was seriously my favourite. I actually loved (and still love) soup in general, but I could down bowls of this if I was in the mood. Even today, I love enjoying a hot bowl of this on a chilly day. Since we just concluded a lovely visit with my family, I thought it would be appropriate to [finally] share this recipe. It's a bit different than the original but still tastes delicious.

By the way, this soup has cashews in it. If I get enough nut-free requests, I'll share that version too ;-)

Vegan Corn Chowder

What you need:

• 3 small potatoes

• 1 medium onion

• 1 red pepper

• 1 TBSP homemade vegan chicken-style seasoning

• 2 tsp salt

• 1/4 tsp basil

• 1 tsp garlic powder

• 1 stalk celery

• 3/4 cup cashews

• 2 cups water

• 1 cup cooked brown rice

• 1/4 cup fresh parsley (or 1 TBSP dried)

• 4 cups corn

• 2 cups water

• 4 cups vegetable broth (try this homemade version!)

What to do:

1. Dice onion, pepper and potatoes and put in a large pot with 4 cups of vegetable broth.

2. Bring to a boil, and then a simmer. Add salt, seasoning, and garlic powder.

3. Blend the cashews, celery, 2 cups water and rice until smooth. Add the parsley and blend for a few more seconds and add cashew mixture to the pot.

4. Put 2 cups of corn and 2 cups of water in blender. Blend and then add to the soup.

5. Add the remaining 2 cups of corn to the pot and bring to simmer.

6. Add salt to taste.
    

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What's your favourite soup when the weather starts getting chilly?

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Asian Style Noodle Salad

Since the weather has warmed up tremendously, I'm more eager for cold, fresh salads to be on the table. I also have a crazy huge weakness for all things pasta, so although I would love chomping on tomatoes and cucumbers all summer (oh my. I'm hungry now!), once in a while, I crave some starch!

Pasta, however, does not provide the crunch I crave come summertime. My mom always makes this delicious Asian salad with ramen and a delicious ginger dressing, so I decided to do a take on it and see what I could come up with. 

It has been a crazy summer, and since this can be whipped up quickly in a pinch, this is perfect. The dressing can be made ahead for even faster assembly.

Simple Asain-Style Noodle Salad

What You Need:

• 4 ounces chopped or grated carrots

• 12 ounces (or more!) chopped red cabbage

• 12 ounces chopped broccoli

• About 8 ounces whole wheat pasta (I used soba noodles)

• 1/4 cup extra-virgin olive oil

• 1/4 cup rice vinegar (or lemon juice)

• 3 TBSP agave nectar

• 3 TBSP natural creamy peanut butter

• 3 TBSP low-sodium soy sauce

• 2 tsp minced garlic

• 1 TBSP minced fresh ginger

• 1/2 cup roasted, unsalted peanuts, roughly chopped

• 1/2 cup fresh cilantro, finely chopped

What to Do:

1. Cook the noodles until al dente (follow package directions).

2. Drain and rinse with cool water and transfer to a large serving bowl.

3. Add the red cabbage, broccoli and carrots.

4. Whisk together the olive oil, rice vinegar, peanut butter, agave, soy sauce, ginger, and garlic.

5. Pour over the noodle mixture and toss to combine.

6. Add the peanuts and cilantro.

7. Serve chilled.

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What's your favourite summertime salad? 

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