rants & recipes

Archive for November, 2010

Latest Tofu Scramble

Posted by trktos on 28-November-2010

No photo of this yet but I combined several online recipes and made this tofu scramble last night. It was tasty enough to have, on toast, this morning.


  • 1 block extra-firm tofu (pressed for about an hour)
  • oil for browning
  • 1/2 tbsp ener-g
  • 1/2 tsp turmeric
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 tbsp nutritional yeast
  • 1 tbsp brown mustard
  • 3/8 tsp black salt (kala namak)
  • 1/2 tsp black pepper
  • 2 tbsp + plain, unsweetened soymilk
  • 1 generous tbsp vegan mayonnaise


  1. Crumble tofu in non-stick pan.
  2. Cook until tofu cooks off its water then add oil and cook until tofu begins to turn golden brown.
  3. Make a paste from the remaining spices and soymilk (withhold mayo). Add more soymilk, as needed to make a thick paste. (I probably used 1/4 cup?)
  4. Stir paste into tofu, continuing to cook.
  5. Once all the tofu is coated with spice mixture, turn off heat.
  6. Stir in mayo for extra creaminess.

Tofu scramble with Boca Burger Crumbles:

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Baked Cornbread

Posted by trktos on 7-November-2010

No picture for this recipe at the moment, but I’m constantly wondering where this recipe is, so I figured it’s time it made its way onto my blog, especially since I just typed it up for a friend last night. This is meant to be devoured with lots of margarine or, as a replacement for crackers with chili or soup.


  • 3/4 cup all-purpose flour
  • 1 1/4 cup cornmeal
  • 2-4 tsp sugar (optional – I usually use 2 tsp in 1.5 times this recipe, depends on how sweet you like your cornbread.)
  • 1-2 tsp vinegar + 1 cup soymilk, to make “buttermilk” or 1 cup plain soy yogurt
  • 2 ener-g eggs, prepared
  • 1/4 cup oil or melted margarine
  • 4 tsp baking powder
  • pinch salt, pepper (optional)
  • Optional, you can add ~1/2 cup drained, canned corn kernels to the batter


  1. Pre-heat oven to 425 degrees. Grease 9*9 pan. (1.5 times this recipe fits well in a 9*13 pan)
  2. Make “eggs”.
  3. Mix dry ingredients.
  4. Mix wet ingredients. Fold in ener-g.
  5. Mix dry and wet, until just combined.
  6. Bake 20-25 minutes.


This recipe deserves a credit to someone, but I’ve long since forgotten where it came from … Deb at vegsource.com, maybe.

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Posted by trktos on 6-November-2010

Lately, I’ve been making granola on the weekends, for breakfast during the week. A double batch of this recipe fits perfectly in two 10*15 sheet pans.


  • 3 cups – 300 grams – rolled oats (don’t use instant)
  • 1/2 cup sunflower seeds (I use roasted, unsalted)
  • 1/2 cup pumpkin seeds (I use raw – they’ll toast)
  • 3/4 cup nuts (I use, in a double batch, half pecans and half walnuts)
  • 1 tbsp wheat germ
  • 1 cup dried fruit
  • 2 tbsp margarine
  • 1/2 cup maple syrup
  • about 1 1/2 tbsp orange juice concentrate
  • 1/2 tsp salt
  • 1 tbsp cinnamon


  1. Mix oats, seeds, nuts and wheat germ.
  2. In a separate bowl, mix syrup, orange juice, margarine. Heat in microwave until margarine melts. Stir in cinnamon and salt.
  3. Coat oat/seed mix with syrup mix. Spread onto sheet pan.
  4. Bake in preheated 325 degree oven, 30 – 40 minutes. Stir every 10 minutes.
  5. Remove from oven. Add fruit when cooled.

Adapted from this recipe.

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Chicken Noodle Soup

Posted by trktos on 6-November-2010


  • 3 carrots, sliced
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 2 stalks celery, finely chopped
  • olive oil
  • 1/4 cup margarine
  • 8 ounces mushrooms, sliced
  • 6 cups water
  • 2 vegetable broth cubes
  • 3 bay leaves
  • dash soy sauce
  • salt, pepper
  • 8 ounces fetticini, uncooked, broken into quarters
  • from this chicken recipe, I used 1/2 the “chicken”, plus the cooking broth (1 cup) from both “chickens”


  1. Sautee the onions, garlic and celery in some olive oil for a few minutes.
  2. Add remaining ingredients, except chicken and noodles.
  3. Bring to a boil.
  4. Add noodles. Simmer until noodles are done.
  5. Turn off heat and add “chicken”.




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