Thursday, January 13, 2011

New Breakfast Burritos and Spaghetti and Meetballs

This recipe turned out pretty good for meatballs. Used up the last of the TVP I bought. I tink TVP is a nice meat substitute for things like meatballs and meatloaf - more meat-like than some. However, it is highly processed so won't be a main ingredient for us. I have just listed the meatball recipe - you can use any sort of pasta and pasta sauce to go along with this recipe.

Meetballs (adapted from Cozy Inside)
2 cups TVP
1 3/4 cups faux beef broth
1 medium onion, chopped
2 cloves minced garlic
2 T oil
1/2 cup gluten
1 T soy sauce
1/2 t each pepper, oregano, chili powder, garlic powder, onion powder
additional oil for pan-frying
Recontitute TVP by heating broth and adding TVP. Use fork to stir. Cover and let sit 10 min. Fluff with a fork. In a skillet, heat oil and add onion and garlic. Cook until tender. Remove from heat. Add onion mixture to TVP and add remaining ingredients. Form balls 1 1/2 in in diameter, squeezing hard to tightly form them. Heat skillet with oil and pan-fry until golden brown on all sides.

These were pretty good but I like my usual breakfast burritos better (using seitan bacon crumbles, potatoes, salsa, peppers). The tofu eggs were pretty good and Braedon (my 21 mo old) loved them! The TVP sausage wasn't real flavorful and didn't add much to the flavor in my opinion. Below is the recipe for the eggs and sausage - other ingredients you would need would be pan-fried potatoes, salsa, peppers - basically whatever else you would want in your burrito.

Tofu Eggs (adapted from Cozy Inside)
1 block extra firm tofu, drained and pressed
1 medium onion chopped
2 cloves minced garlic
2 T oil
2 T vegan sour cream
pepper to taste
1/4 t each turmeric, cumin, ground mustard, seasoned salt

In skillet, heat oil and add garlic and onions. Cook 5 min. Add tofu by crumbling into pan. Saute 5 more minutes. Stir in spices. Cook 5 more min. Remove from heat, stir in sour cream.

TVP Sausage(adapted from Cozy Inside)
1 cup TVP (rehydrated with 7/8 cup veg stock)
1/4 t each cayenne, paprika, onion powder, garlic powder
1/2 t each oregano, pepper
1 T each soy sauce, ketchup
splash of hot sauce

After rehydrating TVP, add ingredients except ketchup and hot sauce to skillet. Cook for 5 min or until browned. Remove from heat and stir in ketchup and hot sauce.


  1. Where do you get faux beef broth? I'm going to make those tempeh black eyed pea meatballs this week. Nate is totally craving Italian. I'm amazed at all you cook. Does your husband know how lucky he is?

  2. Used to get it at Briarcliff but prices went up so much. Whole foods used to carry it but they didn't have it last time. I like Better than Boullion brand best - for faux beef and chicken. I bought Edwards and Sons last time since they were out of the other - those are boullion cubes which work ok. I like the Better than Boullion brand better though....

  3. That's what I normally get (the reduced salt one.) I do like Rapunzel brand though as well. It's more chickeny than better than bouillon.


Crispy Herbed Potato Stack

Crispy Herbed Potato Stack
I was going to try a recipe for herbed scalloped potatoes and at last minute decided to do something fast and easy. I made up the recipe and it was yummola! I layered sliced russet potatoes in a baking dish, drizzled with olive oil, and then sprinkled with coarse sea salt, fresh ground pepper, basil, rosemary, paprika, and garlic powder. Then I baked them at 425 fr about 45 minutes. They were crisp and very flavorful!

My thrown-together salad today - after discovering I had no leftovers for lunch!

Tamale Fixings

Tamale Fixings
Plain pintos (for Keith), pintos, corn and onions; corn, jalepenos and Daiya; mushrooms, sun dried tomatoes, and chard

Making these was a bit time-consuming but kinda fun! They didn't turn out as good as I had hoped - the outer tamale part (not the filling) just wasn't as flavorful as tamales I have had in restaurants. I have another recipe I will try for the dough next time. Tamales are one of my favorite foods so I won't give up on this one!

"Buttermilk" Blueberry Pancakes

"Buttermilk" Blueberry Pancakes
I modified one of my favorite pancake recipes to make it vegan and then I added blueberries. Turned out quite yummy. Soymilk sours and thickens well - very similar to buttermilk. I have been really impressed with it's ability to substitute for real buttermilk.

"Buttermilk" Blueberry Pancakes

Egg replacement for 1 egg
1 1/4 cups soured soy milk (put 2 T vinegar into a 2 cup glass measuring cup. Add enough soy milk to equal 1 1/4 cups)
2 T canola oil
1 cup flour (I wouldn't recommend whole wheat or whole wheat pastry - it really takes away from the fluffiness of these pancakes)
1 T sugar
2 t baking powder
1/2 t baking soda
1/2 t salt
Blueberries, optional

Mix dry ingredients. Add wet ingredients and stir just until combined. Heat griddle pour about 1/4 cup batter for each pancake. Sprinkle blueberries on pancakes after ladling onto griddle. Cook just until golden on both sides.

Veggie and Seitan Lo Mein

Veggie and Seitan Lo Mein
Overall, this was fabulous! However, I don't think the seitan added much so I would just leave it out next time. The lo mein also needed about double the sauce so I would simply do that next time for added flavor. This was especially spicy and yummy with some Sriracha drizzled on top. I made our favorite veg egg rolls to go with this and it was truly a Chinese treat!!

Veggie Seitan Lo Mein

I really did my own thing for this recipe so I am just going to outline the instructions and include the sauce recipe. I heated oil in a large skillet and added 3 minced cloves of garlic and about 1 cup of half-moon cut onions (I was out of green onions but next time I would use green onions as I like them a lot in Chinese food) and about 1 cup matchstick-cut carrots. After about 5-6 minutes, I added about 1/4 lb of whole green beans. I cooked these veggies until tender. Meanwhile, I cooked a 16oz package of chow mein noodles. Once the veggie mixture was cooked, I poured the sauce on the veggies, heated through and tossed with the noodles. Next time I would double the amount of sauce and have adjusted amounts below to reflect double recipe.

Sauce (Source:Adaptable Feast)
3 T soy sauce
3 T rice wine (I used 3 T rice vinegar and 1 t sugar as I didn't have any rice wine)
3 t sugar
4 T black bean garlic sauce
Mix all ingredients and toss with above mixture.

Chinese Broccoli Wontons in Ginger Soy Broth

Chinese Broccoli Wontons in Ginger Soy Broth
Pretty yummy. I found that steaming the wontons worked much better than the recipe suggestion to boil them. The broth was very mild and a bit too mellow for us. Still pretty yummy though. I added extra veggies to the wontons and scallion to the broth. The seasoning in the wonton filling was quite tasty!

Chinese Broccoli Wontons in Ginger Soy Broth (Source: Vegan Yum Yum)

(As usual, I modified several things so it's not exactly the recipe in Vegan Yum Yum!)

1 cup chopped broccoli
3/4 cup shredded carrot
1/2 cup chopped scallions
1 T oil
1 t fresh ginger, minced
1 clove fresh minced garlic
1/2 t hot chili sauce (such as Sriracha)
1 t hot Chinese mustard
2 T plus 1 t soy sauce
4 cups water ( I think this might have been more flavorful had I used vegetable broth or faux chicken broth???)
6 slices fresh ginger
1 T mirin (I used a splash of cooking wine as I didn't have mirin)
1 1/2 t sugar
2 t rice vinegar
1/2 t salt
1/2 cup chopped scallions
16 wonton skins

For filling: Heat oil in skillet and add broccoli, ginger, garlic, carrot, onion and cook until veggies are crisp tender. Add chili sauce, mustard, 1 t soy sauce and stir to combine. Remove from heat and set aside.

To make wontons, take one skin and place in diamond shape. Fill with 1-2 t filling. Fold in half to make a triangle and moisten edges with water and pinch sides to seal. Set triangle in front of you with point up and take the 2 side points and bring them together in front to cross. Set aside and prepare remaining wontons. When finished, place wontons in a steamer basket and steam over pot of boiling water until translucent.

Meanwhile, in a pot, combine remaining ingredients (except wontons) and simmer 10-15 min.

Place 3-4 wontons in bowl and ladle broth over wontons. Serve.