Savory Oatmeal wtih Spinach and Tomatoes

I enjoy traditional sweet oatmeal with cinnamon and honey, but this morning I was craving something a little different. I approached breakfast with half a plan and the rest came together quite nicely. Here is a recipe for savory oatmeal that will give your morning a real boost. 

Ingredients:

• 2 cups broth
• 1/2 cup steel-cut oats
• 1/2 tsp crushed garlic
• 1/4 tsp salt 
• 1 big handful of fresh spinach ( roughly 1 cup)
• 2 tablespoon nutritional yeast
• 1 large roma tomatoes diced
• 1/3 cup ground sausage style-vegetable or soy protein crumbles (optional) ( used 1 chopped Tofurky veggie sausage)
• 1/4 cup sliced onion
• 1/4 sliced mushrooms (baby bellas work nicely here) 

Directions:

1. Boil broth and stir in oats, reducing heat to medium. 
2. Add garlic and salt and cook for about 4 minutes.
3. While oats are cooking, lightly coat a pan with olive oil.
4. Saute the onions, sausage and mushrooms over a medium heat for about 5 minutes
5. Stir in spinach and nutritional yeast into the oatmeal and continue to simmer on medium heat about 3 minutes or until spinach is wilted and oats are at preferred chewiness. 
6. Add the chopped tomatoes, and cooked sausage mixture to the oats and cook an additional minute. 
7. Serve immediately. 

Savory Seasoned Flaxseed Crackers

This summer has been very strange, we didn't have a week of 112 degree temperature, which is quite normal in phoenix and it has been raining. Of course that just means its rained more than twice this summer and the downpours have been pretty significant. A few weeks ago we received more rain in one day than the area had received all year. I am loving it! Rain means cooler temperatures and a break from the desert dry air. The drawback, Phoenix is not equipped to handle rain. The slightest amount of moisture throws this city into a panic. Drivers have no idea how to navigate raindrops and the streets flood almost immediately. Today it came down in buckets and of course I had a near empty cupboard. Rather than venture out into the storm that knocked over all of my outdoor potted plants, I decided to make something out of the mixed-match ingredients I had on hand. I had been craving potato chips but I am not a fan of frying anything. While scouring the cupboards for hope, I came across a huge bag of flax seed I inherited when my cousin gave up her last dieting fad. I knew what I was making: crackers. I could avoid a frying fiasco and still get the savory crunch I was after. Below is a very simple recipe for flax seed crackers I used for a rainy day. 

These crackers just so happen to be grain free and vegan. 

Savory Seasoned Flaxseed Crackers

Here's What You Gotta Have:

• 1 cup ground flax seed
• 1/4 cup roasted and lightly salted sunflower seeds
• 1/2 sesame seeds
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp black pepper
• 1/2 tsp salt ( optional) ( I used pink himalayan pink salt here)

Here's What You Gotta Do:

1. Preheat oven to 325 degrees. Line a baking sheet with parchment paper and set aside. 
2. In a food processor combine all of the dry ingredients and pulse until the sunflower seeds are coarsely ground. about 30-45 seconds.
3. Turn out dry ingredients into a large bowl and add water. Stir the mixture until a loose grain dough is form. 
4. Spoon the mixture onto the lined baking sheet and spread the cracker dough evenly in the pan. 
5. Using a butter knife. score the crackers in the size and shape you'd like your crackers to be.
6. Put the baking sheet in the oven and let the crackers bake for 30 minutes. then turn your oven off and let the crackers remain in the oven for another 30 minutes to dry out a bit more. 
7. Pull the crackers out of the oven and let cool to room temperature before breaking along the score lines.
8. Enjoy with your favorite cracker toppings or alone. 

May be stored in a dry airtight container.

Ground Flax seed. Flax seed is a good source of fiber and Omega 3 fatty acid

Dry Ingredients

Ingredients after a spin in the food processor. 

Dough after the water is added

Using a rubber spatula to smooth the dough into the pan. 

Crackers taking shape

Topped with vegan cream cheese and green onions

Awesome Alternate Add-ins

• For a cheesy take add 1 tsp of nutritional yeast
• Substitute the sunflower seeds for pistachio nuts
• Add 1/4 tsp of cayenne pepper for a spicy version of these crackers. 

Life is Delicious...Go Taste It!

Honey Baked Sriracha Tofu

Just because I don't like to eat meat doesn't mean I can't appreciate a great meat based dish. After all, rarely is it the meat that makes a dish smell and look amazing. It's the spices, marinades and rubs that make the dish truly special. So I am not afraid to admit that this dish was inspired by an amazing looking meat dish I came across on Pinterest. The Pin lead me to The Recipe Diaries which featured Baked Sriracha Honey Wings. The ingredients list was full of the stuff dreams are made of. Well, it did have sriracha and lime, and that is what my dreams are made of.  I said aloud, "I'm gonna make that with tofu". And I did. And it was amazing!
For the first time in 5 years I actually purchased real butter for another recipe. I have tons of it left over so it seemed like a great time to make use of it. Veganize this dish by simply using a non-dairy butter substitute.
I also used a great product to flavor the tofu called Not Chick'n. It is a chicken-esque flavored bouillon cube that it perfect for flavoring soups, broths, and tofu. It's completely vegan and adds a great complex flavor to dishes. I found mine at the local Frye's in the natural foods section, but it can be ordered online here. 

Here's What You Need:
  

• 15 oz Extra firm tofu

• 2 tablespoons salted butter, melted

• 1 tablespoon vegetable oil

• 1 teaspoon garlic powder

• 1 cube of Not Chick'n seasoning cube or a vegetable bouillon cube

• 1 tablespoon chopped fresh cilantro leaves

• Sesame seeds, for garnish

Glaze

• 5 tablespoons salted butter

• 1 tablespoon all-purpose flour

• ¼ cup honey

• ¼ cup Sriracha

• 1 tablespoon soy sauce

• 3 tablespoons of lime juice

 Here's What You Gotta Do:
 

1. Preheat oven to 400 degrees F. Lightly coat a large baking sheet with nonstick cooking spray. 

1. Press the block of tofu for 15 to 20 minutes. * 

1. In a small bowl, mix the butter, vegetable oil, garlic powder, and Chick’n bouillon cube together until the bouillon is dissolved. 

1. Cut the pressed tofu into ¼ inch slices. Place the wings in the pan and pour the butter mixture on top. Gently move the tofu pieces around to coat them evenly with the sauce.

1. Arrange the tofu in a single layer in the pan and bake for 25 minutes. Turn the Tofu over and cook for and additional 10 minutes. 

1. While the tofu is baking, melt the butter in a small sauce pan over a low-medium heat. When the butter is melted, whisk in flour. 

1. Whisk in Sriracha, honey, soy sauce and limejuice. Bring to a light boil then remove from heat.

1. When the tofu is finished baking, take it out of the oven and immediately pour the glaze on top, gently turning the tofu pieces over to coat. 

1. Top the tofu with the cilantro and sesame seeds.

Fresh Chopped Cilantro

This sauce is the stuff dreams are made of. 

* The process of pressing tofu is used to get as much of the water the tofu is packaged in out. I press my tofu by taking the tofu out of the plastic container and sitting it on top of several paper towels. I put the package on top of the tofu and put a heavy can inside. I let it sit for 20 minutes to an hour, changing the paper towels out every 15 minutes or so. 

Life Is Delicious....Go Taste It!

Toostie Roll & Bit-O-Honey Fudge aka "Obama Fudge"

Nothing says I love you like homemade sweet treats, except maybe a diamond ring, and a new pair of shoes. So when my super amazing and supportive cousin was feeling down, I knew it was time to fire up the burners for some good old fashion love in a pot. I don't like chocolate myself, but these were not for me and I know that my sugar toothed relative would appreciate the sacrifice involved in whipping up these fudge bites ( I don't even like the smell of chocolate really). I have lovingly nicknamed these bars my Obama Bars, they remind me of Michelle and Barack side by side looking like the sweetest bits of  classic Americana.

Happy Birthday Mr. President!

Heres What You Need:

Toostie Roll Layer of Fudge:

• 24 tootsie Roll Midgees

• 1 tablespoon butter

• 1 1/2 Tablespoon Peanut Butter

• 1 1/4 tablespoon Milk

• 1 3/4 Cup Confectioners sugar (store bought or make your own*)

Bit - O- Honey Layer of Fudge:

• 24 Bit-O-Honey Small Bites

• 1 1/2 tablespoon butter

• 1 1/2 Tablespoon Peanut Butter

• 2 tablespoon Milk

• 1 3/4 Cup Confectioners sugar 

• Sliced Almonds ( Optional)

Here's What You Gotta Do:

1. Cover and 8 inch x 8 inch baking dish in Aluminum Foil, lightly oil the pan and set aside.
2. In a heavy bottom pot melt together the tootise rolls, butter, peanut butter and milk over a low heat. Stir mixture constantly to avoid burning the fudge before the ingredients melt.
3. When the the candy mixture is melted and smooth, ( about 5 minutes) slowly add the sugar in 1/2 at a time. Stir well until all of the sugar is melted and the fudge mixture is smooth
4. Spread the Tootsie roll fudge in the prepared dish, this is your bottom layer. Set pan aside.
5. In the same clean pot or another heavy bottomed pot melt togehter the Bits-O-Honey, butter, peanut butter and milk over a low heat. Stir mixture constantly to avoid burning the fudge before the ingredients melt. The Bit-O- Honey will take about 5 minutes more than the tootsie rolls, be patient its so worth the added trouble.
6. When the the candy mixture is melted and smooth, slowly add the sugar in 1/2 at a time. Stir well until all of the sugar is melted and the fudge mixture is smooth.
7. Spread the Bit-O-Honey  fudge in the prepared dish, this is your top layer.
8. Press the sliced almonds into the fudge and let the fudge cool.
9. Once cool, take the foil out of the pan and cut the fudge into what ever shape you choose.
10. If you will not be serving immediately, make sure to store the fudge in a airtight container.

Classic Candies

* After mixing in the homemade powdered sugar. 

Find out how to make powdered sugar in a pinch in the post called "Confectioner's Sugar in a Pinch- DIY Your Own"

The first layer of Tootsie Roll fudge spread out in the baking pan. 

Showing the second layer of "Bit-O-Honey" Fudge smoothed out and topped with sliced almonds.

The sweet brown layers reminded me of Mr. and Mrs. President, 

side by side, making the world a better place. 

The nuts, well you can't be a politician without dealing with a few nuts. 

Okay so I did pinch off pieces of the Bits-O-Honey layer. 

Don't judge me it looked so good!

Care packaged and ready to go!

Life is Delicious...Go Taste It!

Super Simple Black Bean Chili

I think Chili may be my second favorite comfort food, behind pizza. And like pizza it can be as simple or as complicated as you want to make it. For a lazy Friday night, I went for super simple. This recipe avoids chopping anything, uses one pot, and involves spices you likely already have in your pantry.
This recipe was officially meat eater approved. Enjoy!

Super Simple Black Bean Chili

Here's What You Need:

1 cup dehydrated soy crumbles

2 cups warm vegetable broth

1 15 oz can of Black beans

1 15 oz can diced tomatoes

1 cup frozen sweet corn

1 tsp ground cumin

1 tsp dry thyme

1 tsp dry basil

2 tsp garlic powder

1 tsp onion powder

¼ tsp cayenne pepper

 Here's What You Gotta Do:

1) In a medium pot, add the dehydrated meat crumbles and warm vegetable broth. Let the crumbles sit for 15 minute to rehydrate the crumbles. (If using frozen beef-style veggie crumbles, skip this step)

2) Add all of the remaining ingredients to the pot and bring to a soft boil.

3) Reduce heat to low and cover. Cook for 20 minutes.

Serve over rice or eat alone.

Note: You may use 1 ½ cup of regular crumbled beef style veggie crumbles. If so, just use 1 cup of vegetable broth and skip step one.

The no salt added tomato can was definitely picked up by accident, but it worked wonderfully in this dish. 

If using unsalted vegetable broth, add 1 tsp of salt at step two.

Life is Delicious...Go Taste It!

Vegetarian Sloppy Joe

It's family game night at my cousin's house and I am so excited. Sloppy Joes and sweet potato fries are on the menu. I am byov- ing ("Bring Your Own Vegetarian") this event. Here is my version of sloppy joes for tonight's festivities. I've broke with tradition and left out the tomato paste. I'm not a fan of the stuff when it has a prominent flavor, reminds me too much of ketchup.

Here's What You Need:

• 1 1/2 cup dehydrated beef crumbles
• 2 cups warm vegetable broth (salted)
• 2 tsp onion powder
• 2 tsp finely minced garlic
• 1 tsp vegetable oil
• 2 tsp cumin
• 1 cup sliced green and red bell peppers
• 2 1/2 tbsp agave nectar
• 1/4 tsp cayenne pepper
• 1/4 tsp liquid smoke.
• 1 14 oz can of diced roasted tomatoes
• 12 slices of toasted bread or buns ( 2 per sandwich)

Here's What You Gotta Do:

1. In a medium bowl combine the crumbles, broth, onion powder and garlic. Let sit for 15 minutes or until the crumbles are fully rehydrated.
2. Add oil to a  large sauce pan and heat to medium. Add cumin and heat for 30 seconds before adding the bell peppers. Cook until bell peppers are soft.
3. Add the beef crumbles ( broth and all) to the pan Let simmer until all of hte liquid evaporates, about 15 to 20 minutes.
4. When there is very little liquid left in the pan, add all of the remaining ingredients. Let simmer for an additional 10 or until most of tomato liquid is thickened.
5. Spoon out a portion of the sloppy Joe mix onto the toasts or buns and Enjoy!

Makes 6 sloppy Joes more or less*

Serve on top of a toasted bun with or without cheese.

This one was amazing with pepper jack cheese.

Brain fuel...bring on the Board Games!

Life is Delicious... Go Taste It!

Seitan and Barley Bowl with Lemony Tahini Sauce

I've learned that while I don't really need to leave my house, I do need to eat. So I feel completely guilt -free when I take a few minutes to cook and post my study break meals. I get to share cool recipes and not starve. I'd say its a win-win. This delicious bowl is jam packed with goodness: barley, kale and seitan, smothered in a creamy (but diary free) sauce. It really can stand as a meal all on its on. Perfect when you're big on hunger and short on time. 

Seitan and Barley Bowl with Lemony Tahini Sauce

Here's What You Need:

• 1 1/2 cup Brown barley cooked

• 3 cups kale

• 10 oz can of braised Gluten aka Seitan Tidbits Drained*

• 1 tsp sesame seeds ( optional garnish)

Tahini Lemon Sauce

• 2 Tbs Soy Sauce

• 2 Tbs Tahini

•  1 1/2 Tbs Lemon Juice

• 1 Tbs Rice Vinegar

• 1 Tbs Water

• 1 Tbs Olive Oil

• 1 tsp garlic minced

• 1/2 tsp ground ginger

Here's What You've Got To Do: 

• Mix all of the ingredients for the sauce in a small mixing bowl and set aside

• In a large pan, over a medium heat, sauté the seitan until it becomes a deep brown (around 10 minutes)

• Add kale to the pan and cook until the kale begins to wilt. 

• Add the brown rice and Lemon tahini sauce to the pan.  

• Split between two bowls and garnish with sesame seeds. 

 Serves 2 very hungry people

( Or in my case, one hungry person who loves left overs!)

I found the canned Seitan at my local Asian Grocery store $1.69/10oz can*

I used 10 minute Barley from Trader Joe's. I made the whole bag according to the directions and have been throwing barley in everything, salads stir fries, the dog's bowl. 

Tahini is a paste made from hulled and ground sesame seeds. You can usually find it in the Kosher section of your local grocery store. 

Life is Delicious...Go Taste It!