Breakfast Burritos!

My honey has been asking for this for years. Don't know why I never got around to it because these are really good! He used to enjoy the Sonic breakfast burrito. This is an homage to fast food burritos, but without as much fat, and without the animals. The recipe has a couple components, but you can make several burritos, so you get a lot out of your effort.





-Use your favorite tofu scramble that uses one block/1 lb tofu(I used VWAV), adding Follow Your Heart Jack cheese/other vegan cheese if you want.
-Bake some tater tots.
-Saute 1/2 tube Gimme Lean sausage style. I fry up fennel seed first, add the sausage and smash with a spoon. I also add a tiny bit of liquid smoke and about 1-2 tsp. brown sugar
-For a bit of a greasy factor, saute onion and pepper in some Earth Balance.

Put it all together in a burrito:
Microwave or put over the burner the tortilla. It makes it pliable. Fill with tofu scramble, onions/peppers, sausage, and tots and roll up- sides first, then roll up.

I like salsa and vegan sour cream. Don't forget..you can add jalapenos, olives, hot sauce, whatever you want.

Curry Udon StirFry/ Seitan Piccata

I used 2 Cookbooks for the last 2 Dinners we had. The Curry Udon StirFry is from Veganomicon (also sometimes called "V-Con"). The Seitan Piccata (with White Wine and Caper Sauce) recipe is from Candle Cafe Cookbook. The twice baked potato pictures with the Piccata is below.

I cut the fat in both: for the Stir Fry, I used 1 Tb.+ 1 tsp. oil for the roux, and 2 tsp. oil for the whole stir fry. For the piccata, I didn't use as much oil to saute the seitan, and I cut the margarine by 1/2. It was still very tasty.

First, the Curry Udon. I knew the items featured in this dish would make a pretty plate set up, plus you are supposed to do your mise en place, anyway. With stir fries and the like, I actually do :)


Spices

Ginger

Oh goodness, all together!


Next, the Seitan Piccata, Twice-Baked Potatoes, and Broccoli




Twice-Baked Potatoes (The amounts of everything are totally up to you!)
Desired # of potatoes
Vegenaise
Earth Balance Margarine
Tofutti Sour Cream
Follow Your Heart Cheese (I did about 1/2 c chopped, for 3 potatoes)
"Bacon" bits
Chopped onion (scallions)
Salt
Pepper

Wash potatoes well, and poke holes into them with a fork. Place in preheated 350-degree oven for about one hour. (Right on the rack is fine, no foil or anything).

Test potato done-ness: if a knife easily slips in and out, it's done. If not, place back in oven in increments of 5-10 minutes. PLEASE BE CAREFUL. Use tongs, for the love of all that is holy.

Carefully cut almost all the way through, open, and allow to cool enough to handle. Scoop out potato insides with a spoon, and place in a bowl. Set skins aside. Mash insides with all filling ingredients until smooth. Season to taste.

Spoon mashed potatoes back into skins. (I used my hands, it was easiest). Place back in oven and bake 10-15 minutes more. If you'd like to be super-fancy, whip potatoes with a mixer and pipe back in with a frosting bag.

"Meat" Loaf with Scalloped Potatoes and Veggies

Yummy!

I easily veganized this recipe by substituting soy milk for the whole milk, and Earth Balance for the butter. I used 2 c. soy mil instead of 2 1/4 c. (It also cut the fat in milk by about half.) A good addition to this would be vegan "ham" and/or very thinly sliced onions.

Out of the oven






The meatloaf recipe is here on my blog (scroll down)

Sushi, Ribz, Stuffed Mushrooms, Baked Potato + more!

This plate has Ribz, stuffed mushrooms (recipe on this blog), and baked potato with roasted garlic and onion, cheez sauce, Tofutti sour cream, green onion, and Bacos.











Pizza from Decent Pizza. I added FYH Mozzarella.


SUSHI

Setup: carrot, zucchini, roasted peppers, red and green onions, teriyaki mushroom, avocado, inari pockets cut into strips