Spicy, Roasted Veggie Tofu Omelets

This is my third attempt at the recipe for Tofu Omelets in Vegan Brunch and John and I agree, they get better each time! Of course, my first omelet of this batch was a complete failure, reminding me that if the batter is too thin, it is impossible to flip. On the other hand, too thick results in a raw, gooey and pasty like mess. My other conclusion, don't be afraid to cook the omelet until it is a dark, golden brown. A little crispiness compliments this dish nicely!

I melted mozzarella style cheese slices inside the omelet along with black olives and a mixture of spicy, roasted veggies. I found these slices at a super cute organic grocery store here in Denmark called Ganefryd.

Hot Sauce Glazed Tempeh

So much for eating less soy! John put his foot down this week exclaiming, "But I love tofu!" It is very difficult to argue with him considering how supportive he is of my vegan cooking. It isn't like he is asking for hamburger!!! I still plan to "limit" our consumption, but for now, it is on the menu to stay!

So, I followed this recipe from the Veganomicon cookbook and it was perfect. Spicy and tangy. I was never a fan of tempeh until I was introduced to the "steam out the bitterness" technique. Now, I enjoy it almost as much as tofu.

On the side, Cornmeal Roasted Cauliflower (The original recipe includes garam masala and other Indian spices. For this batch, I substituted basil, oregano, and red pepper flakes) and Salt and Vinegar Potatoes (I am obsessed with these!)

I was a little sad while preparing this post as I noticed nothing green on the plate!!! But, the left-over tempeh was absolutely delicious the next day heated and served on a bed of mixed greens.

Ginger Veggie Stir Fry (2 ways)

Initially, this stir fry was to accompany bean curd. The bean curd flopped but this recipe was a fantastic score. I made it two nights in one week, once with rice and once with noodles. It isn't really anything special (I used flour instead of corn starch) but for some reason, I couldn't get enough of it!

Cream of Broccoli Soup and Salad

The soup recipe is from the Vegan Dad blog. I used oat milk instead of cashew cream. I really love this guy's recipe for cashew cream but our movers had not delivered our stuff yet, so I didn't have a blender. To get the soup somewhat smooth, I spooned out the chunks of veggies and mashed them with a fork. Time consuming, yes. Worth the effort, yes!

John made a very delicious salad to go with the soup. He decided the sweetness of pears would compliment the balsamic vinegar dressing along with yellow peppers and mixed greens.

Dried Bean Curd Sheets

John and I used to order Ginger Bean Curd from a restaurant in Eugene, Oregon called Lotus Garden. It was amazing; so when we saw dried bean curd sheets at the Asian Market, we were very excited!

I couldn't find much in the way of directions or recipes online but decided to make a ginger and veggie stir fry, wrap it up in the bean curd sheets (egg-roll style) and then fry the rolls.

After soaking the bean curd for almost an hour in hot water, it was still pretty tough. It did not turn into the soft, fluffy layers that I so fondly remember, even after being fried. The texture was rubbery and did not smell appealing. To sum it up, it was like eating band-aids. No, I have never eaten a band-aid, but I am sure this is what it would be like.

Needless to say, I will be leaving the bean curd to the professionals.

Spicy Black Bean and Tempeh Tacos

Over the weekend, John and I went to the Asian market and bought soy sauce, ginger, rice wine vinegar, and other staples. They had a huge block of fresh tempeh and John was practically drooling over it. Although I am trying to minimize our soy consumption, we agreed that we would put it on the menu once a week. I followed this recipe for the tacos. It was really simple. We did not include vegan cheese but made a batch of guacamole instead and used chopped cabbage instead of lettuce. We also topped the tacos off with salsa.

Veggie Lover's Pizza

This pizza was amazing!!! The crust was sweet because of the added sugar but spicy because I also added red pepper flakes. It was thick on the edges but thin in the middle. I pressed it out into a large, rectangular oven pan. I spread spaghetti sauce on the crust then spooned on the following chopped veggies: broccoli, cauliflower, onion, red, green, and yellow pepper, and mushrooms. I also added black olives. The veggies were seasoned with oregano, basil, thyme, red pepper flakes, salt and pepper, and a little olive oil. It baked at 425 for about 12 minutes. Here is the crust recipe that I followed. Instead of white flour, I used Durum.

Salt and Vinegar Potatoes with Roasted Veggies

The recipe for the potatoes came up on my blog list and I knew I had to try it! Then, a friend posted a link to the same recipe on facebook and that sealed the deal. So, they made it to the menu for dinner tonight along with a hodge podge of roasted veggies including mushrooms, red peppers, broccoli, and cauliflower. I mixed the veggies with olive oil, salt and pepper, red pepper flakes, paprika, and dried basil.

I don't have a grill, but the potatoes turned out fantastic roasted alongside the veggies. I also made a salad of mixed greens, avocado and olive oil/balsamic vinegar dressing.

Herb Garden

Here is another attempt of mine to grow herbs! I found a cute set of three pots, compost, and seeds for a very reasonable prices. Herbs, like all other things, are very expensive here in Denmark. Hopefully, I will soon have Chives, Basil, and Parsley.

Red Lentil Sloppy Joes

I am continuing to focus on vegetables, grains, and fruits (i,e., no soy). So, even though I found burger crumbles at the store, I was really excited to try Sloppy Joes with beans instead.
The verdict: awesome! Sweet, tangy, insanely messy, and very filling.

The recipe is from the blog Vegan Dad. I bought whole wheat hamburger buns at the grocery store, toasted them for a few minutes, added lettuce and tomato and the meal was complete.

I did have to make a few substitutions to the recipe. Instead of red wine vinegar, I used half as much balsamic vinegar. I left out the Worcestershire sauce and used white instead of brown sugar. And finally, I used Sriracha instead of Tabasco.

Bran Muffins

While packing to move from Austria to Denmark, I had to dwindle our kitchen supplies down, including a hearty supply of wheat bran. I made these muffins, which were not fantastic. I would go as far as to say "good" for bran muffins though!

The recipe is not vegan but easily made so. I substituted agave for honey, powdered egg substitute for egg, soy butter for butter, and soy yogurt for regular. I added hazelnuts and dried mango to the mix for a bit of flavor.

Spinach and Roasted Red Pepper Lasagna Spirals

I am catching up on posts that I didn't get to while still living in Vienna!

A while back, I made a very similar recipe with sun-dried tomatoes and pesto. This time, I added roasted red peppers and spinach, sauteed in garlic, along with a tofu ricotta base. To save time, the tomato sauce is store bought. This meal is an extremely simple way to make something comparable to lasagna, it is very filling, and versatile because of the many flavors that can be added to the tofu ricotta base.

Red Curry with Spinach Noodles

Even though our apartment still has the lingering odor of Indian curry from the previous tenant, Thai curry surprisingly sounded good for dinner. I found red curry paste and organic coconut milk at Foetex (a grocery/Target style store within walking distance of our apartment). I start by cooking down an onion and handful of chopped garlic in water. After the onion is soft, I add 2 tablespoons of the curry paste and the can of coconut milk and cook until it is boiling. Next, turn the heat off, add whatever veggies you want and let them cook down in the hot sauce until they are your desired texture. We like ours still a little crisp. I added a little sliced avocado to the dish.

Normally we eat the curry over Jasmin rice but I found spinach noodles in the Thai food section and decided they would be an interesting substitution for the rice. I also get very tired of rice so a brake is always welcomed.

The coloring of the picture makes everything look a bit green (or yellow??) because the lighting in the apartment is very sparse.

I would also like to point out the white dishes we are now using!!! The yellow and blue floral, Aztec, country fusion pattern of the dishes in Vienna (we live in furnished apartments and have no choices!) was nothing to be sad about leaving behind!

Roasted Vegetables with Quinoa and Tomato Sauce

Even though tofu is available here, we are trying to cut back on our consumption of soy. This means, lots of vegetables and grains! Our oven here in Denmark is exceptionally nice and roasts veggies in just minutes. The oven in Vienna could take up to an hour just to heat up. For a quick meal, I roasted zucchini, broccoli, cauliflower, mushrooms, red and yellow pepper, onion, and garlic with a random assortment of herbs. The veggies were served over quinoa, cooked, then mixed with a jar of organic pasta sauce. On the side, olives stuffed with garlic cloves and guacamole.

Every time I make a meal that consists of random flavors, textures, and temperatures, John comments it is his favorite type of dinner. I agree!

Welcome to Denmark

My husband's company purchased these flowers for us as a "Welcome to Denmark" gesture!

So far, finding organic fruits and vegetables is not difficult. I have not noticed if they are local or imported but the concept of buying local is very strong here. I have also found a brand of marinated tofu, soy burger crumbles, and something resembling chicken nuggets in the frozen foods section. Soy, rice, and oat milk are easy to find in most grocery stores, and yesterday, we found soy creamer. The usual variety of grains (quinoa, bulgur, all varieties of rice, polenta, all varieties of beans, etc) are available. On my to-do list for this week, I plan to visit the asian market, turkish market, and an all organic supermarket in search of nutritional yeast and agave, along with a few other "must-have" staples.

As for restaurants, we have only had lunch out a few times at a place called Jacob's Pita Bar. They have a humus and falafel pita that is very tastey! Yesterday, a friend gave us a mini guide to the city that lists a few restaurants with vegetarian selections. Dining out is VERY pricey, so it won't happen often. But, I am thrilled to know that I might have a few options for when our budget opens up to a night out!

In a nut shell, Denmark is not vegan-friendly, but also not vegan-impossible!

Floradix: Flora Iron & Herbs

When we first arrived in Denmark, it felt normal to be exhausted for a few days. But after a few days of sleeping in and continuing to be tired throughout the day, I didn't feel normal. I also noticed that I was bruising very easily on my arms, hips, and legs. I don't know if this was connected at all, but I decided my iron might be low. Fortunately, the grocery store down the street carries Floradix. Here is a website with great information and the ability to order online. I can't be certain that there is a connection, but after taking it for a week, I notice a significant increase in my level of energy.

Spicy Polenta Pie

Officially our second meal as residents of Aarhus, Denmark. (The first was just pasta with a jar of tomato sauce.... Not really blog worthy!) We are still figuring out where to shop, unpacking, and heavy duty cleaning of the new apartment. Fortunately, there is a grocery store within walking distance and they have a decent selection of organic produce, grains, cereals, and other general necessities.

I followed this recipe for the polenta but added thyme, red pepper flakes, salt, and pepper. I didn't use the recipe for the vegetables though. It has a really delicious, sweet flavor but I was not in the mood for anything sweet. Instead, I chopped onion, zucchini, mushrooms, red and yellow pepper, cauliflower, broccoli, and whole garlic cloves. I mixed it with olive oil, thyme, red pepper flakes, paprika, salt and pepper and roasted it.

We spooned on tomato sauce before eating. It was very simple but so flavorful.

Potato Spinach Squares and Banana Hazelnut Bread

The recipe is from Vegan Brunch. It is a casserole of spinach and mashed potatoes and lemon and spices topped with breadcrumbs. The flavor was delicious and the pieces cut into squares easy to serve and with great possibility for packing and taking on the road. Next time, I will bake it in a smaller pan so that the pieces are thicker.

I also made a Banana Hazelnut Bread. It was very dense but nutty and sweet. We put a dark chocolate, coffee flavored spread on the pieces. The recipe is not vegan but I substituted the eggs for an egg replacement powder, the milk with oat milk, and the butter for vegetable oil.

Black Bean and Roasted Potato Enchiladas

The original recipe is from the Vegan Planet cookbook and calls for sweet potatoes. I used regular instead and roasted them with salt, pepper, garlic powder, and oregano before adding them to the mix. I made the flour tortillas ahead of time and substituted the salsa with a combo of fresh tomatoes and onion diced and added to a packet of taco seasoning and water. Yes, I am still trying to clear out the cupboards for our upcoming move! Fortunately, the water was absorbed during the final bake and the flavor was delicious. Here is the recipe.

Soba Noodle Sushi

I wanted a new sushi roll recipe to add to the usual variety and found this one at the RecipeZaar website. I substituted zucchini for cucumber and added carrots. The break from rice was excellent! The other rolls are from a past post.

Quick Veggie Stir-Fry

Nothing exciting, but very flavorful and quick. The veggies consisted of half a zucchini, a handful of mushrooms, half an onion, 3 garlic cloves, and a bunch of broccoli. This was slightly cooked down in a splash of water. We like a little crispness to our veggies. The sauce was a combo of soy, rice wine vinegar, Sriracha, and sesame oil, mixed and then poured over the cooked veggies. We served it over jasmine rice.

Herb-Scalloped Potatoes

We included this recipe in our Easter dinner this year. John helped me prepare the potatoes and forgot to add the herbs, which provided a great deal of amusement to us both. I made them again last night, with the herbs, and they were excellent.

East Coast Coffee Cake with Apricot Swirls

My mom recently visited and her arrival time was early morning. My favorite thing to serve with coffee is coffee cake and it is easy to make ahead of time! My old favorite recipe calls for vegan sour cream and I didn't have any. So, I decided to give the Vegan Brunch recipe a try. It was fantastic! I added a swirl of apricot jam before adding the crumbled topping. The cake is very moist and the crumble is soft and grainy. It doesn't bake into a solid layer or become crunchy.

Unfortunately, I forgot to take a picture of the post bake masterpiece! I did however think to take a picture of the cake batter with apricot swirls.

Marinated Tofu and Noodles

This was a very hodge-podge dinner. I marinated the tofu in a random grouping of things such as garlic, ginger, sesame oil, soy sauce, lime juice, Sriracha, and maybe a few other things. It then baked and turned out mouth watering! I used almost exactly the same mixture over the noodles along with carrot, green onion, and toasted almonds.

Samosa Quesadillas and Pineapple Fried Rice

With my homemade flour tortillas, I decided to try Samosa Quesadillas from the Vegan Mom blog. They sounded so easy: mashed potatoes, peas, curry. For some reason, my mashed potatoes were a disaster. I boiled the potatoes, then added them to the food processor with a little coconut milk. The result was a glue-like, completely unforgiving gooey mess. It overflowed in the food processor and created an hour plus clean-up project for me. Deciding to power on, I spatulaed the majority of the mess out of the food processor (and off the counter and in/under/around the blade) and added the peas and curry. I can see why this would be a great meal, with the right potato mixture!

I also made Pineapple fried rice. This is the recipe I vaguely followed. I omitted the carrot, raisins, peas, and the egg and instead added zucchini, green onion, and red pepper.

Homemade Seitan and Tomato Gravy

I decided it was time to try my hand at seitan. I have a load of wheat gluten and am trying to dwindle down my food supply as we prepare to move soon. It was really easy using the recipe for Simple Seitan from Veganomicon. The recipe says "you don't want to boil for very long or the outside of the seitan will be spongy." I think I boiled too long! The outside was a lighter color and had a slightly different texture. But, most importantly, the taste was amazing. I have not bought seitan since. I can't believe I was so scared to try making it until now.

We also had a delicious tomato gravy. I didn't follow a recipe because I couldn't find a vegan one that appealed to me. I can't remember exactly how I made the gravy but I am sure it involved crushed tomatoes, tomato paste, milk, flour, agave, garlic, and a mixture of herbs.

Also under the tomato gravy are Zucchini Patties. The recipe is not vegan but easily substituted to be so. And finally, freshly cooked black beans.

Toasted Coconut and Mango Muffins

Travel, family visits, and general laziness have kept me away from blogging much this month. Most of my cooking has focused on making things from the past that we enjoyed and eating out. We are also preparing to move to Denmark in a month! I have heard the vegan scene is much more dismal there. I guess the balance is that it is so expensive to dine out, finding a vegan restaurant won't even be an issue.

This morning, I made muffins from Vegan Brunch. Here is the recipe. Delicious!

Homemade Flour Tortillas

I will NEVER buy tortillas again! These were not only extremely fast and easy to make, but delicious. The grocery stores here only have one brand and it is loaded with preservatives. I will use these in a quesadilla recipe for dinner tonight. I made half a batch and that equaled 7 large tortillas. Here is the recipe. As you can see in the picture, I did not worry so much about perfect circles. They were destined to be cut up anyway!

Spicy Lentils, Beet Salad with Cumin-Lime Vinaigrette, and Scallion Flat Bread

I am cutting way back on our weekly grocery budget because we are moving in 2 months and I want to move as few food items as possible. I have quite a nice selection of spices built up so I made two things tonight that call for a wide variety. First was Quick Spicy Lentils. I used a can of brown lentils and substituted lemon juice and sage for the coriander. I also left out the chiles. I have made this recipe in the past and the cayenne gives it enough heat to suit me. Along with the lentils, a Beet Salad with Cumin-Lime Vinaigrette. The recipe is about half way down this page. I changed many things. Here are my adjustments:
1 garlic clove
Salt
1 teaspoon lemon zest
1 teaspoon lime juice
2 tablespoons finely diced shallot
½ teaspoon cumin
½ teaspoon of sage
¼ teaspoon of Dijon mustard
1/3 cup olive oil
3 beets
Whisk all ingredients together and pour over chopped beets.

And, to bring it all together, Scallion Flat Bread with dipping sauce. The flat bread is like a traditional paratha. It consists of flour, peanut and sesame oil, sugar, salt, water and scallions. The recipe is from Veganomicon. The dipping sauce is soy based with rice wine vinegar, ginger, sugar, and sesame seeds.

My Own Private India Menu

From the "Menus for the Masses" section of Veganomicon, I traded a few of the meal items with another Indian feast called "Lazy Indian Gourmet." I love this section of the cookbook because it maps out a perfectly balanced meal for me to follow, all within a common theme.

The meal consisted of the following: Sauteed Spinach and Tomatoes, Cornmeal-Masala Roasted Cauliflower, Curried Tofu, Rice, Roasted Yellow Pepper and Corn Bisque, and Vanilla-Yogurt Pound Cake with berries and soy ice cream for dessert.

Sauteed Spinach and Tomatoes
We spent last weekend in Frankfurt, Germany with friends and Julia made this one night with dinner. Her recipe is almost identical to the one in Veganomicon. Onion, garlic, and ginger are sauteed in vegetable oil. A very large portion of spinach is added to the mixture (around 6 cups) along with diced tomatoes. This is all cooked down for as long as possible and splashed with lemon juice before serving.

Cornmeal-Masala Roasted Cauliflower
My beloved Brussels Sprouts are out of season so I substituted Cauliflower in this recipe and was not disappointed! It is a breading mixture of cornmeal, chickpea flour, garam masala, and other spices all coating the cauliflower and baked to crispy deliciousness.

Curried Tofu
Pressed, marinated, and baked, this tofu had a really nice flavor. But some credit has to be given to the fact that I bought the tofu fresh from the Asian market. I am not sure I could ever go back to pre-packaged tofu again!

Rice
I really like this rice recipe. It seems to come out just right each time and has just enough flavor but not too much to take away from whatever it is served with.

Roasted Yellow Pepper and Corn Bisque
This soup has a bit of a bite but the combo of the spice along with coconut milk, lime, roasted veggies, corn, garlic, and nutmeg along with everything else make it great! It makes a huge batch and fortunately leftovers taste just as good.

Vanilla-Yogurt Pound Cake
The above link to the recipe is slightly different than in Veganomicon. The recipe calls for 1/2 cup Vanilla Soy Yogurt but this blogger substituted vegan Sour Cream. Also, the original recipe calls for 2 cups all-purpose flour, no whole wheat. This cake is heavy but if I remember correctly, pound cake is supposed to be! The vanilla soy yogurt and the citrus extracts gave it so much flavor. It went really well with strawberries, raspberries, and blueberries (sprinkled with sugar to bring out the juices in the fruit) and Soy Ice Cream.