rants & recipes

Archive for the ‘easy’ Category

Vegan Tomato Cream Soup

Posted by trktos on 19-March-2011

Sick house here … luckily, not too bad though and already getting better by day 2 of sniffling … still, though, I wanted something hot and soupy, so I made a pot of tomato cream soup today. Turned out pretty good, though I will make some adjustments next time.


  • 1 small onion, sliced
  • 3-4 cloves garlic, diced
  • handful of sun-dried tomatoes
  • olive oil
  • 28 ounce can of crushed tomatoes (mine had basil)
  • about 1 1/2 cup pizza sauce
  • dash soy sauce
  • 3 cups water
  • 2 vegetable broth cubes
  • 1/4 cup vegan margarine
  • scant 1/4 tub of tofutti cream cheese
  • 1 cup unsweetened mimic cream


  1. Sautee onion, garlic and dried tomatoes in some olive oil.
  2. Put canned tomatoes, pizza sauce, soy sauce, water, vegetable cubes and margarine in a stock pot. Add cooked onion, garlic and tomatoes.
  3. Heat to a boil and allow to simmer for about 20 minutes.
  4. Turn off heat, blend with an immersion blender.
  5. Add cream and cream cheese, continue to blend until smooth.
  6. Serve hot.



  • Next time,  I will decrease the mimic cream … mimic cream has a flavor that I don’t really like and 1 cup is too much, in this recipe. I’ll probably go for 1/3 cup and make up the difference with broth.
  • I will probably decrease the cream cheese a bit, too.
  • I may add some cooked potato for thickener, and experiment with adding a sort of roux, as many recipes online call for flour.
  • With a few tweaks, this could definitely become a go-to meal for sick soup. And no chickens have to die.



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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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Mulberry Oat Bars

Posted by trktos on 28-May-2010

This week, we noticed a volunteer mulberry tree by our kitchen window had quite a few berries on it. So I picked the ripe ones for a few nights until I had enough to make oat bars.

Ummm, mulberries:

I’ve made this recipe a lot, using all kinds of fruit – the originally-called-for dates, cranberries, raspberries. This was the first thing I made to carry to a VIP (Vegetarians in Pitt County) potluck … there’s a very similar recipe in The Joy of Vegan Baking but mine is adapted from an old Bisquick cookbook recipe.

Mulberry Oat Bars

Ingredients, crumb mix:

  • 1 cup brown sugar
  • 1/2 cup Earth Balance
  • 1/4 cup shortening
  • 2 cups all-purpose flour
  • 1 scant tbsp baking powder
  • 1 tsp salt
  • dash cinnamon

Ingredients, filling:

  • 12 ounces mulberries, or similar
  • 1/2 cup water
  • 3 tbsp sugar
  • dash vanilla
  • pinch salt
  • ~ 1 tbsp cornstarch, mixed with a little cold water


  1. Grease and parchment a 9 x 9 baking dish.
  2. Preheat oven to 400 degrees.

Instructions, filling:

  1. Combine fruit, water and sugar.
  2. Heat on medium heat to a simmer, stirring and breaking up some of the fruit.
  3. Simmer for 5-10 minutes.
  4. Add cornstarch and bring to a simmer to thicken.
  5. Turn off heat and stir in salt and vanilla.
  6. Let cool while making the crumb mix.

Instructions, crumb mix:

  1. Cream fat and sugar together.
  2. Combine rest of crumb ingredients in another bowl.
  3. Cut dry ingredients into fat/sugar until it resembles coarse crumbs.
  4. Press half of the crumb mixture into prepared pan.
  5. Top with filling.
  6. Spread remaining crumb mix on top of filling.
  7. Bake 25-30 minutes.

These make a good breakfast bar or accompaniment to vegan ice cream.

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