rants & recipes

Archive for the ‘breakfast’ Category

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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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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Posted by trktos on 13-March-2010

I’ve been thinking about breakfast a lot lately. Maybe it’s because I’m always still half-asleep when I eat my usual oatmeal now, that I’m feeling like I’m missing out on even that rather unimaginative meal. Maybe it’s because Gary, a fellow vegan, is always posting to Facebook about wonderful breakfast/brunch dishes he has made … maybe it’s because the idea of a vegan breakfast completely stumped a co-worker a few weeks back. Whatever the reason, I decided to do a breakfast-for-dinner this weekend. I’m completely unwillingly to put much effort into breakfast and cooking first thing in the morning so, around here, “real breakfast” will have to be dinner.

Tonight we had tofu scramble based on this recipe, buttermilk drop biscuits (I should have made twice as many. At least.), breakfast sausages and grits (a last minute addition that really hit the spot).

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Amy’s, err, Jill’s Breakfast Sausage Patties

Posted by trktos on 11-February-2010

I really like Amy’s Soy-Free Breakfast Patties. Not because they’re soy-free, but just because they’re really tasty. But, like a lot of commercial meat subs, they are rather pricey. So, I decided to try to make my own. My first attempt didn’t turn out so great, but my second attempt was really good! Amy’s contains mushrooms, as one of the top ingredients, but I didn’t have any mushrooms. I’ll try to add some, the next time I make these. Otherwise, they were pretty close to what I remember Amy’s tasting like. A little denser texture, maybe.


  • 160 g bulgur wheat
  • 2 cups water
  • 2 tbsp A1
  • 3 tbsp soy sauce
  • 2 tsp marmite
  • 1 tsp no-chicken boullion
  • 1 tsp liquid smoke
  • 1 tbsp ketchup
  • 1 tbsp oil
  • 1/2 tsp browning liquid
  • 1/2 small onion
  • 2 cloves garlic
  • 80 g walnuts
  • 2 tsp ground fennel
  • 1 tsp ground sage
  • 1 tsp thyme
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 2 tbsp nutritional yeast
  • 1 tbsp garbanzo bean flour
  • 1/2 tsp marjoram
  • 1/2 tsp celery seed
  • 1/2 tsp paprika
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes
  • 3/4 cup wheat gluten


  1. Simmer bulgur wheat in all wet ingredients (top of list, through “oil”) until the bulgur wheat has absorbed most of the liquid.
  2. Process onion, garlic and walnuts in a food processor until finely diced.
  3. Mix the remaining dry ingredients together.
  4. Add onion mix to dry mix.
  5. Add bulgur to dry mix.
  6. Stir and knead to combine.
  7. Line cookie sheet or pans with parchment paper.
  8. Form sausage mix into patties, about 1/2 inch thick. (I made about 20-22 patties from the above amount.)
  9. Bake in preheated oven at 350 degrees for 25 minutes, flipping patties half way through baking time.
  10. After 25 minutes, I turned the oven off and left the patties inside. For about an hour (I forgot them!) When I took them out, they were a little crunchy and seemed overdone. However, putting them, still warm, in a tupperware container softened them once they cooled and they were actually a pretty good texture and held up well to re-warming in the microwave.


  • I based this recipe on my previous seitan sausage attempts and this bulgur wheat recipe.
  • These would be great, with biscuits and gravy or broken up in tofu scramble.


  • I recently made these again with the following changes – I used about 12 tablespoons of soy curl cooking water (soy sauce, marmite, water) for some of the water. I used a bouillon cube in place of the no-chicken bouillon. I added about 6 ounces diced white button mushrooms to the wet mix (I used the 12 tablespoons of broth and added 1 cup water, figuring the mushrooms would add about 1/4 cup liquid. I had to sprinkle in maybe another 3 tablespoons of wheat gluten). Very good. Definitely won’t have to buy any pricey bulgar wheat breakfast patties again.

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Raisin Bran Muffins

Posted by trktos on 7-September-2009


  • 1 tbsp ener-g, prepared with 1/4 cup water
  • 1 1/4 cups wheat bran
  • 3/4 cup whole wheat flour
  • 1/2 cup + 1 tbsp sugar
  • 1/2 tsp salt
  • 1/2 tsp ginger
  • 1/4 tsp cinnamon
  • 1/2 tsp allspice
  • 1 1/4 tsp baking soda
  • 1/2 cup raisins
  • 3 tbsp oil
  • 1 tbsp molasses
  • 1/2 cup water + 1 generous tbsp Better Than Milk powder
  • 1/2 tsp vanilla


  1. Preheat oven to 400 degrees.
  2. Prepare 12-cup muffin tin – line with papers or grease.
  3. Mix dry ingredients.
  4. Mix wet ingredients.
  5. Add wet to dry, add ener-g.
  6. Mix until just combined.
  7. Spoon into muffin tin.
  8. Bake 15-20 minutes.
  9. Let cool in pan 5 minutes.


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