after this post. Some of you have inquired about the usage of Balsamic Vinegar Glaze with the oatmeal. Be sure not to use regular balsamic vinegar but rather
a balsamic vinegar glaze which is a reduction of your run of the mill balsamic vinegar. It's a bit thick and sticky and really good with fruit or for a variation on your usual dressings. This version is slightly sweet and still slightly tangy. I never would have thought to use it with oatmeal in this way, but it is truly a wonderful pairing.
Just artfully drizzle on the plate before laying down your oatmeal patty then top with desired nuts and fruits.
Enjoy!
It happens...I'm craving my weekly burrito fix and there seems to be a shortage of Amy's in my freezer. No matter, I should be making these all of the time, anyway!
And just what was inside this delectable dinner?
I roasted two skinned and cubed sweet potatoes at 400 for about 25 min with some olive oil. In the meantime, I threw one chopped onion, two cloves of chopped garlic, one can of black beans (next time? I think two would be better....this makes a ton!), one can of no salt added tomatoes, and a heaping teaspoon each of cumin and chili powder into my pan to saute. A little sea salt stirred in while heating the whole thing thru once the roasted potatoes were added and these were ready for the stuffing!
I just wrapped the filling in some flour tortillas, baked at 350 for another 25 min, topped with Zapata's salsa verde (tho I'm beginning to jones for my own, homemade salsa as of late), a bit of Toffuti sr. crm subst., fresh tomato and avocado.
This was so filling and good! I've seen this combination of sweet potato and black bean all over the place but had yet to try it. I'm so glad I did!
I'm looking quite forward to a couple leftover burritos, thinking of freezing a few, and even excited about using the filling as dinner in a bowl with rice. YUM!
Oh, and a quick note about yesterday's pan seared oatmeal: premaking the oatmeal and storing it in the fridge, then cutting what you want to use the next day when it's pretty much a solid mass before pan searing? perfect! I had put mind in a circular tub and cut the most perfect thick circle of goodness for the searing this morning. You really MUST try this one!
So, I did it....I tried to replicate the amazing breakfast I recently blogged of (sans picture) from Gainesville's 43rd Street Deli. 
This? Was the best breakfast I've ever made at home, and I highly recommend it! First, I made the oatmeal as instructed on the tin. It's important that you make it with steel cut oats and not the rolled or instant varieties.
When just about done (yeah, it takes forever, but is so worth it in the end...so get up early! ;) I added a bit of soy milk and some organic maple syrup. Then I allowed it sit off heat for another ten to fifteen minutes to help stiffen it up a bit.
Next, I melted some Organic Earth Balance in a pan, then dumped in about a half cup of the oatmeal. In order to try and keep it in a cake, I used a spatula to continually push in the sides a bit. (I swear they use one of those sandwich grillers as theirs is served as two thick, identical triangles of oatmeal).
After the cake got fairly firm on the bottom i flipped it. This was not entirely successful, but worked well enough. (I have a feeling that tomorrow, after the leftover oatmeal has been refrigerated all night, it will prove much stiffer and be easier to pan sear).
Once the other side was lightly browned as well I plated it over some Gia Russa Balsamic Glaze, then topped it with crushed walnuts, dried cranberries, raisins, and fresh banana. Honestly? I cannot WAIT to have breakfast tomorrow! 
Have sleepover guests? Rise a little early and surprise them with this morning treat!
While I'd really been craving some Eggplant Rollatini, the eggplants at the store have been looking less than desirable. Luckily, I happened upon some of Hodgson Mill's Whole Wheat Lasagna Noodles and decided on this instead
Whole Wheat Rollatini with VWaV's Basil Tofu Ricotta and Spinach. This is such an easy meal to prefer, packed with protein, and leftovers for days!I've basically given up any notion I once had of a suitable vegan substitute for cheese. The store brands never melt or just taste funky to me, the agar/nut based ones i've tried are just.....ew. This is why I'm so glad that VWaV's Basil Tofu Ricotta is such a diverse recipe, to fill that void.
I tried again, after my recent trip to Gville, to once again replicate their nutritional yeast tofu.
This time I skipped the marinade altogether in favor of just coating pressed tofu liberally with nutritional yeast and lightly frying in just enough sunflower oil with a pinch of sea salt. This time around the flavor was closer, but the texture? No matter how long I pressed it it just didn't come out as firm and perfect as theirs. I'm wondering if i ever make my own tofu at home if I'd have better results?
I know I pulled this one off the 'net somewhere, but can't figure out where. I was looking for something yummy to do with my huuuge head of bok choy.
This? Fit the bill for sure! I ate almost the entire thing by myself!
Bok Choy with Ginger Vinaigrette
1 tsp. olive or sesame oil (or any oil you love to saute your veggies in)
1 lb. bok choy
1 T white vinegar
2 tsp dijon mustard
2 tsp reduced sodium tamari
1 tsp Florida Crystals
1 clove garlic, grated
1 T fresh ginger, grated
Separate and clean well all bok choy leaves/stalks. I cut the leafy parts straight across and the stalk parts on a diagnal.
mix together vinegar, mustard, tamari, sugar, garlic, aginger and set aside.
heat oil in pan or wok and add stalks, sauteing until just starting to get tender. add leaves and saute until wilted. remove from heat and toss with vinaigrette.
easy and soooo delicious!
Speaking of delicious...I recently wanted tofu salad so used Dreena's marinated tofu in TEV and added what we had on hand, carrots and green onion.
This stuff is superb on some toasted whole grain bread with fresh avacado. yum!
In an attempt (a rather successful one, I might add) to satisfy a comfort food craving, I took the remaining beef-style seitan I'd made and breaded it with some Italian, wheat-free bread crumbs I'd recently picked up and threw together a country fried seitan with mashed cauliflower (one head of steamed cauliflower, one med red potato, made like mashed potatoes) and some green beans, all with nutritional yeast gravy.
This was really good, but I wouldn't buy that brand of bread crumbs again. They were entirely too salty. blech. I think I may have cooked this batch of seitan a bit too long tho, as it was a bit more firm than I'd like. If any of you have a problem with seitan that's too soft? Maybe try boiling it for an extra ten minutes. I did this by pure accident and the results are very, very firm.A recent trip up to Gainesville (man! the vegan options are just insane! I found, multiple times, that I had so many choices I had a hard time deciding!) I dined with friends at ChopStix Cafe. Over half their menu is already veg or can be made so with ease. The food is outta this world and the staff is really accomodating and friendly. It's really nice, too, that you can eat overlooking Bivens Arm, a gorgeous lake full of wildlife.
I totally forgot my camera, but here are my scrumptious leftovers,
Ginger Tempeh (made locally!) which was a tasty sauce with a little kick from all the ginger over huge chunks of tempeh and zuchini, green beans, mushrooms, carrots, and peas. I steamed some spinach with the leftovers for a perfect quick dinner once home.
I wish I'd had a shot of my perfect breakfast from the 43rd Street Deli in Gville. While this local hot spot (even during Spring Break the place is packed!) is not entirely vegan, some of the cooks there are so they incorporate a ton of options on their menu and gladly make dishes vegan when they can. I enjoyed Pan Seared Oatmeal Cake, a huge hunk of steel cut oatmeal pan seared and served over a balsamic glaze, topped with cranberries, raisins, and fresh banana. This and a side of nutritional yeast coated tofu and I was a happy, happy girl. yum!
Speaking of yum, I've been having a ton of smoothies for breakfast as of late. I seem to go back and forth between two. Here's one:
1c. Matt's Organic Fortified OJ
1 ripe banana
1/4. c. fresh strawberries
1/4 c. frozen blueberries
1/4 c. frozen raspberries
2 T Goji berries
2 T brown rice powder
crushed ice
Hope everyone had a great weekend!
a balsamic vinegar glaze which is a reduction of your run of the mill balsamic vinegar. It's a bit thick and sticky and really good with fruit or for a variation on your usual dressings. This version is slightly sweet and still slightly tangy. I never would have thought to use it with oatmeal in this way, but it is truly a wonderful pairing.
It happens...I'm craving my weekly burrito fix and there seems to be a shortage of Amy's in my freezer. No matter, I should be making these all of the time, anyway!
I roasted two skinned and cubed sweet potatoes at 400 for about 25 min with some olive oil. In the meantime, I threw one chopped onion, two cloves of chopped garlic, one can of black beans (next time? I think two would be better....this makes a ton!), one can of no salt added tomatoes, and a heaping teaspoon each of cumin and chili powder into my pan to saute. A little sea salt stirred in while heating the whole thing thru once the roasted potatoes were added and these were ready for the stuffing!
This? Was the best breakfast I've ever made at home, and I highly recommend it! First, I made the oatmeal as instructed on the tin. It's important that you make it with steel cut oats and not the rolled or instant varieties.
Have sleepover guests? Rise a little early and surprise them with this morning treat!
Whole Wheat Rollatini with VWaV's Basil Tofu Ricotta and Spinach. This is such an easy meal to prefer, packed with protein, and leftovers for days!
This time I skipped the marinade altogether in favor of just coating pressed tofu liberally with nutritional yeast and lightly frying in just enough sunflower oil with a pinch of sea salt. This time around the flavor was closer, but the texture? No matter how long I pressed it it just didn't come out as firm and perfect as theirs. I'm wondering if i ever make my own tofu at home if I'd have better results?
This? Fit the bill for sure! I ate almost the entire thing by myself!
This stuff is superb on some toasted whole grain bread with fresh avacado. yum!
This was really good, but I wouldn't buy that brand of bread crumbs again. They were entirely too salty. blech. I think I may have cooked this batch of seitan a bit too long tho, as it was a bit more firm than I'd like. If any of you have a problem with seitan that's too soft? Maybe try boiling it for an extra ten minutes. I did this by pure accident and the results are very, very firm.
Ginger Tempeh (made locally!) which was a tasty sauce with a little kick from all the ginger over huge chunks of tempeh and zuchini, green beans, mushrooms, carrots, and peas. I steamed some spinach with the leftovers for a perfect quick dinner once home.
