Zippys Chili Recipe Gone Vegan

IMG_1881    My parents called from Hawaii yesterday, and they had just been to Zippys for breakfast.  It reminded me that I used to like Zippys chili (it’s famous in Hawaii).  After looking at copycat recipes online, I made a vegan version, and it’s really good–a keeper.  Although I’ve made several vegan chilis before, this one is just a bit meatier and richer than the others, and it really does remind me of Zippys.  I could see serving this easy dish for the Superbowl, or any game day.  If you want a healthier vegan chili, try this Perfect Vegetable Chili with Quinoa.  I like to serve chili with these Fruited Cornbread Muffins, or Tostitos Original Restaurant Style chips, Tofutti Cream Cheese, fresh avocado, etc.  More photos below.

ZIPPYS VEGAN CHILI

INGREDIENTS
11 oz. package Beyond Beef Beefy Crumbles  (or other ground beef substitute)
15 oz. can Kidney beans, with liquid from can
15 oz. can tomato sauce
10 oz. can Ro-Tel Mild Diced Tomatoes & Green Chilies  (use 1/2 can, or more to taste)
2 teaspoons peanut oil (or grapeseed oil or olive oil)
1 medium onion, diced
1 medium green bell pepper, diced
2 Tablespoons brown sugar
2 Tablespoons Vegenaise Reduced Fat vegan mayo  (the secret ingredient)
1 Tablespoon Better Than Bouillon (No Beef, or Vegetarian,  or No Chicken flavor)
1 Tablespoon Sherry Cooking Wine, (or red wine, or vinegar)
2 teaspoons minced dried onions  (from the spices aisle)
1 teaspoon vegan Worcestershire, such as Wizard brand  (it’s delicious)
1 teaspoon chili powder
1 teaspoon garlic powder
1/4 teaspoon fine sea salt  (optional)
1/4 teaspoon ground turmeric
1/8 teaspoon oregano
1/8 teaspoon ground cumin
1/8 teaspoon smoked paprika
1/8 teaspoon black pepper
pinch cinnamon  (a pinch equals 1/16th teaspoon)

Toppings of choice, such as vegan sour cream, avocado chunks and nacho chips.

DIRECTIONS
Heat oil in small stock pot, and sauté onion and bell pepper.  Set beans aside for now, but add all other ingredients and simmer on medium heat for 5 or 10 minutes.  Add beans and bean liquid just before serving and stir them gently into the chili.  Serve with vegan sour cream, fresh avocado, nacho chips, etc.

Notes:  I avoid canola oil for purposes of flavor.  I prefer Eden Organic beans because they use kombu to “salt” their beans, but any kidney beans will do.  If you want it spicier, add the full can of Ro-Tel, or the Ro-Tel can simply be put out to dollop on bowls for those who like it hotter.  The mayonnaise might seem an odd addition to this recipe but it’s rumored to be the secret ingredient in Zippys Chili, and it does seem to add an unctuous richness.  I reduced the mayo by 75% here and the chili still tastes really good.  I deleted the MSG from the original recipes, but if you want to add it back in, use about 1/2 teaspoon.  I grew up eating a lot of Ajinomoto, and I didn’t miss it here.
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Guatemalan Guacamole

IMG_0398    A friend who is originally from Guatemala taught me how to make this smooth guacamole.  There was no written recipe, just a hands-on lesson in the kitchen.  She had brought us some guacamole one time and I couldn’t put my finger on why it was so good, so I asked her for the recipe.  Instead of writing it down, she showed up at my house with a bag of produce.  Note that there is NO lime or lemon in this recipe, because the natural acidity of the tomatillos helps keep the guacamole from turning brown.

GUATEMALAN GUACAMOLE

Makes approx. 3 Cups

INGREDIENTS
6 raw tomatillos
2 avocados,  at least medium size or a bit larger
1/2 of a small bunch of cilantro, including stems, rinsed
2 jalapenos raw and whole, but stems removed
1/3 small onion
1 teaspoon salt
1/2 Cup water

DIRECTIONS
Bring a pot of water to boil.  Peel the papery skins off the tomatillos and rinse the tomatillos to remove any stickiness.   Boil the tomatillos and the jalapenos for three minutes.  Remove them from the pot and set them on a plate to cool.

Remove pits from avocados and reserve one or both pits for the guacamole bowl.  The pit will also help keep the guacamole from turning brown.  In a blender place all the avocado flesh and everything else, and blend just until smooth.  Delicioso!

Notes:  This recipe as written above is exactly how she makes it for her family, including her small children.  However, for our palates, I did remove the seeds from the jalapenos (after boiling them).  For another good guacamole recipe, try the chunky Chipotle Restaurant Guacamole also on this site in the Mexican Category.
IMG_0395  This photo is wrong, there is no lime.
IMG_0396  Put the avocado pit in your bowl.  Along with the acidic tomatillos, the pit will help keep the guacamole from turning brown.

Ensalada de Aguacate – Avocado Salad

IMG_0348    I love to order Ensalada de Aguacate (otherwise known as Avocado Salad) at Mexican restaurants.  However, I always wish they were a bit richer in flavor, and less oily.  Keeping the simple, perfect ingredients, the main thing was to create a more-complex vinaigrette.  After a few attempts, here’s my latest obsession.

ENSALADA de AGUACATE   (Avocado Salad)

Makes enough for three or four side salads.

INGREDIENTS
1 small head iceberg lettuce
2 Hass avocados, ripe but not mushy
1/4 red onion, diced
1 medium garlic clove, pressed,  or smashed and chopped finely
1 Tablespoon extra-virgin olive oil
2 Tablespoons fresh lime juice
1 Tablespoon cooking sherry
1/4 teaspoon smooth stone-ground mustard
1/8 teaspoon ground Cumin
1/2 teaspoon cane sugar
1/2 teaspoon scant fine sea salt  (if regular salt, use a bit less)
1/8 teaspoon ground black pepper
(if tomatoes are in season and really good, they can be cut into chunks and added)

DIRECTIONS
In a medium non-metal bowl, place garlic, oil, lime juice, sherry, mustard, cumin, sugar, salt and pepper.  Whisk until well blended.  Add diced onions to this vinaigrette, stir and set aside for the sugar and salt to further dissolve while you work.  The onion will do a quick “pickle” in the vinaigrette.

Wash, dry and chop enough lettuce into shreds.  Cover and protect shredded lettuce with a dish towel and set in fridge to prevent wilting.  When ready to serve, peel, pit and do a larger dice on the avocados, and immediately add them to the vinaigrette bowl (to prevent browning).  Using a wooden spoon, gently stir and fold the avocado cubes into the dressing/onion mixture.  As you stir, the dressing will become a bit creamier from the avocado.  Place a bed of shredded lettuce onto each plate and spoon the avocado and dressing over the center of each plate.  Let each person mix their own salad using their knife and fork.

Notes:  This classic and beautiful salad is popular in many Hispanic and Latin countries.  To stretch this salad a bit, add another avocado.

 

Vegan Mexican Crema

IMG_2345    This quick vegan Mexican Crema takes 5 minutes to make, and it’s great on plantains and anything else that might call for crema.  You can dress it up with finely-chopped cilantro, or spices, but it’s also really good just like it is.

VEGAN MEXICAN CREMA

INGREDIENTS
1 Cup Tofutti Sour Cream  (the Non-Hydrogenated one in the dark blue container)
1/4 Cup Reduced Fat Vegenaise  (the one with the yellow cap)
2 teaspoons lime juice
1 teaspoon agave syrup
1/4 teaspoon fine sea salt

DIRECTIONS
Put all ingredients in a bowl and stir until well mixed.

Notes:  If you don’t have a fresh lime on hand, you can use bottled lime juice,  such as  Whole Foods 365 Organic Lime,  or  Lakewood Organic Pure Lime.  If you do have a fresh lime, you can add the zest from it as well.

Platanos Maduros – Sweet Fried Plantains

IMG_0654    Here we have Platanos Maduros, or sweet fried plantains.  Maduros means “mature” and we’re looking for the almost-black plantains here.  So delicious, and so simple that anyone could do it.   Part of the fun of this is going to the Latin market, but you can now buy plantains at most grocery stores.  I found three good YouTube videos on how to cook plantains.  One by Puerto Rican Style, one by Latin Kitchen, and one by Adriana Lopez (from Venezuela).  Each video has something different to impart.  In the last video, the Platanos Maduros demonstration begins at 5:20.  My friend from Guatemala assured me I didn’t need all that oil–she just uses some cooking spray in a non-stick skillet.

PLATANOS MADUROS – SWEET FRIED PLANTAINS

Serves 3 to 4

INGREDIENTS
2 very-ripe plantains, with a lot of black on them
2 Tablespoons peanut oil  (or safflower oil)

DIRECTIONS
In a non-stick skillet, heat 2 Tablespoons of peanut oil, over medium heat.
If you want less oil, simply spray the non-stick skillet with cooking spray.
Cut both ends off each plantain.
Make a shallow cut from one end of the plantain to the other, following one of the raised ridges running the length of the plantain.
Using the cut you just made, peel the plantain.
Slice the plantains diagonally, into half-inch-thick pieces.
When the oil is hot, gently place about half of the plantain pieces in the pan, and fry and flip them until they are golden brown.
Immediately place on paper towels and blot them with another paper towel.
Repeat with the 2nd half of the plantain slices.
Serve immediately.  I like to serve these with Vegan Mexican Crema.

Notes:  I’m guessing you could keep these warm for a bit, in a 175 degrees Fahrenheit  oven.  If you buy the plantains very, very ripe (mostly black), you can store them inside a brown paper bag, in the crisper drawer in the refrigerator for another day or two. I do not use canola oil because I don’t like the taste of it when frying things.

Plantains offer many nutritional benefits, including beta carotene, Vitamins C, B1, B3, B6, B12, E, K and folate.  Minerals include iron, magnesium, potassium, zinc, iodine, phosphorus, chloride and selenium.  They also have Omega 3 and Omega 6 fatty acids.  Half of a plantain has about 2 grams of fiber and one gram of protein.

Vegan Sweet Corn Tamale Cakes

IMG_0247   If you ever enjoyed the Sweet Corn Tamale Cakes from The Cheesecake Factory, you might also like these easy, delicious, vegan versions.  I whip up some quick Romesco Sauce to go with them, which really bumps up the protein, but you could use any topping you like.  Even just some vegan sour cream with chopped cilantro would be great.  I only make these when fresh local corn is in season.

VEGAN SWEET CORN TAMALE CAKES

Makes 10

INGREDIENTS
1/2 Cup corn flour
1/2 Cup whole-wheat pastry flour
1 Tablespoon Baking Powder
2 teaspoons Ener-G Egg Replacer
1 teaspoon onion powder
1/8 teaspoon cayenne
1/4 teaspoon fine sea salt
1 Tablespoon sugar
and
1 Tablespoon vegetable oil  (I used safflower oil)
1 Cup Lite coconut milk
2 Cups grated zucchini  (about one medium-to-large zucchini, peeled)
2 Cups fresh corn, cut off the cobs  (about 5 ears of corn)
1-2 Tablespoons chopped chives  (or a chopped shallot)

DIRECTIONS
Make your sauce, and set in fridge to chill  (I made this Romesco Sauce).
In a medium bowl, whisk together all dry ingredients.
In a large bowl, mix oil, coconut milk, zucchini, corn and chives.
Add dry ingredients to wet, and stir gently but well with a wooden spoon.
Brush large, non-stick skillet with one teaspoon of oil, and set on almost-medium heat.
Using a 1/3 Cup measure for each cake,  pour out three cakes into skillet.
Cook about 5-6 minutes, until the cakes move when you shake the pan.
Carefully flip,  and cook other side.
Keep warm in 175 degrees Fahrenheit oven.
Serve with Romesco Sauce,  or vegan sour cream and chopped cilantro,  etc.

For reasons of flavor, I do not recommend using canola oil.

Cacahuates Garapinados or Candied Peanuts

Cacahuates Garapinados are a common treat in Mexico, or so I’ve read, because I’ve never been to Mexico.  The packaged candied peanuts in our local Latin market do not look nearly as good as these; they’re obviously commercially made and look a bit like those Boston Baked Beans candy.  So, I went to Plaza Latina in Easton, and purchased two 10 oz. bags of peanuts-in-the-shell, for $1.50 per bag, and these yielded a total of 3 Cups of usable shelled peanuts (some were duds).  At first, I thought the hardest part of making this recipe was shelling the peanuts.  But afterwards, I realized the most difficult part is not eating them all in one sitting.  These would be perfect to take to the movies if your theatre has nothing vegan.  Placed into paper cones or twists, they would be great filler for a vegan Easter basket, or delicious with after-dinner drinks instead of a heavy dessert.  In the interest of science, I made two batches of these Cacahuates Garapinados.  The first batch I made using Planters Cocktail Peanuts from a can, and it was just as good as, if not better than the raw peanuts with the skins on, believe it or not.  I know this is heresy, but it’s true.  Because the Planters Cocktail Peanuts are already roasted, you get an intensified roasted flavor by the time you make this recipe, because you’re not only cooking them on stovetop, but roasting them again.  I found two wonderful videos on YouTube; one using peanuts, and one using almonds.  The almond video really shows the transformation of the sugar.  Latin markets also have shelled raw peanuts, which would save a lot of time.  I’m guessing it took me about 45 minutes to shell the two bags of peanuts.  p.s.  Plaza Latina is a lovely store.
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Cacahuates Garapinados  or  Candied Peanuts

INGREDIENTS
2 Cups unsalted raw peanuts (preferably with skins on)
(or you can use Planters Cocktail Peanuts from a can)
1 Cup sugar
1/2 Cup water
1/2 teaspoon fine sea salt

DIRECTIONS
Preheat oven to 350 degrees Fahrenheit.
Line a baking sheet with parchment paper.
Combine all ingredients in a heavy-bottomed saucepan over medium heat, and stir.
Stirring occasionally, bring to a boil.
Once boiling, stir often for 10 minutes and then stir constantly for another 5 minutes, just until sugar gets sandy.
Stir again to coat, and pour peanuts onto prepared baking sheet.
Using two forks or spoons, spread the peanuts out a little.
Bake for about 13 minutes.
Remove from oven and cool completely.
Peanuts will harden as they cool.
Keep in a glass jar for up to a month.  Believe me, they won’t last that long.

Tips:  The raw “redskin” peanuts are the most traditional, but they are time consuming to shell, so next time, I’ll try using the shelled, raw peanuts.  My favorite flavor, however, came from using Planters Cocktail Peanuts.  One good ratio is using a 12.5 ounce can of Planters Redskin Spanish Peanuts.

Vegan Con Queso Dip

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This is an old recipe from the 1970’s that I’ve veganized.  It’s sort of like the vegan Rotel Dip but has more vegetables and spices in it, and it’s really good.  Served with Doritos, Tostitos or Frito’s, it’s perfect for nacho night or watching football at home.  If you don’t want to use the beer in it, I suppose you could use soda water, but I haven’t tried that yet.  If you really want to do it up right, you could also serve the Excellent Bean Dip from this site.
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Vegan Con Queso Dip

Serves 6 to 8,  I’m guessing.

INGREDIENTS
2 Tablespoons oil
1 large onion, diced
28 oz. can crushed tomatoes, drained (any kind, even fire roasted)
4 oz. can diced green chili peppers (we like mild or medium heat)
1 clove garlic, pressed, or crushed and minced
1 teaspoon chili powder
1 teaspoon fine sea salt
1/2 teaspoon dried oregano
8 oz. bag of Daiya cheese
up to 1/2 Cup of beer

DIRECTIONS
Saute onion in oil on medium heat.
Add tomatoes, chili peppers and seasonings.
Simmer on low until blended and some of the liquid is gone.
Put in double boiler and add cheese.
Simmer, stirring occasionally, until cheese melts.
Add splashes of beer as you stir, maybe a Tablespoon or two at a time, to smooth out the mixture and keep it “open.”
Serve with nacho chips or Fritos.

Notes:  You could probably substitute soda water instead of beer.  I haven’t tried this yet, but I can’t see why it wouldn’t work.

Chipotle Grill Restaurant Guacamole

Very soon after I went vegan last year, I went to Chipotle Grill restaurant in Annapolis.   Their guacamole has such a nice balance to it.  So I searched online and found this web site with the actual recipe on it and just modified it to our taste exactly.  You can follow my recipe or start with the original and change it slightly to suit your family.  Lars is one of those people who perceive the taste of cilantro as being slightly soapy, but the ratios I use below are just fine with even him.  The first time I made it, I used all the juice from the little lime, but it really was too much.  The online recipe doesn’t say how many this serves, but I find it’s good for two or three people, depending upon appetites.  I’ve heard it said many times that avocados are fattening, but don’t believe it.  Yes, they are high in monounsaturated fat, the kind that lowers cholesterol.  Also a good source of folate, which is important for the formation of hemoglobin,  and ounce for ounce, an avocado contains more potassium than a banana which is considered an excellent source.  With other nutrients like Vitamin B6, Vitamin C, magnesium and iron, we can’t go wrong.  Avocados are high up on the list of the Clean 15, so you can save a few pennies and buy conventional (as opposed to organic).  However, when we buy organic, we create a demand for it and less of a demand for pesticide-laden foods.  As for growing fresh cilantro, here in the Mid-Atlantic part of the United States, it tends to wither away once the true heat of summer sets in, so I plant it in my shaded porch pots, along with a nasturtium for salads, and some mint for iced tea. 
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Chipotle Grill Guacamole Recipe

Serves: 2 to 3

INGREDIENTS
2 Hass Avocados   Don’t go for black avocados;  make sure they have some green showing in the skin
1/3 of a Jalapeno pepper, seeded (seeds taken out), and minced
1/4 of a medium-sized red onion, finely chopped (or a bit less)
1 Tablespoon of fresh Cilantro, finely chopped
1/2 of a lime, juiced (no more)
1/4 teaspoon fine sea salt

DIRECTIONS
In a mixing bowl, mash avocados some (not all the way).  I use an old-fashioned potato masher, because I don’t have a molcajete.

Add cilantro, chopped red onions, minced jalapeno, lime juice, and salt. Continue mashing until desired consistency.  It’s more authentic to leave some small chunks.

Note:  To speed ripening, store avocados in a paper bag at room temperature.  In a pinch, you can simply add one more avocado for that 4th person.

Cheesy Tofu Scramble

I’ve tried three different tofu scrambles now (including this one) and this is the best, the easiest and also a bit creamier than the other two.  At first this recipe looked odd due to the vinegar, but then I read the reviews on Vegweb, and decided to try it.  Serve as a breakfast scramble, or a breakfast burrito, and dress up with salsa, Tofutti sour cream, and slices of avocado.  I’ve changed this recipe just a bit, and added a few vegetables, and adjusted the seasonings to my liking, but the main premise of the original recipe is still here.

CHEESY TOFU SCRAMBLE

Makes:   8  half-cup servings

INGREDIENTS
1 pound firm tofu, squeezed and drained
1 medium onion, diced fine
1 green bell pepper, diced fine
1/4 cup nondairy milk, unsweetened or plain
2 Tablespoons apple cider vinegar
1 Tablespoon water
1 Tablespoon tamari sauce  or  Bragg’s Liquid Aminos
1/8 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon Tabasco sauce  (less if serving to children)
1/8 teaspoon turmeric
1/2 Cup nutritional yeast

1 Tablespoon Earth Balance vegan butter  or  olive oil
1/4 teaspoon fine sea salt
3 to 4 tortillas  (optional, if making burritos)

DIRECTIONS
In a cereal bowl, mix nondairy milk, apple cider vinegar, water, Tamari sauce, black pepper, paprika, Tabasco and turmeric.  Add nutritional yeast to this same bowl, and stir to combine.

In a non-stick pan, heat oil or vegan butter, and salt over medium heat.  Add vegetables and saute for about 3 to 5 minutes.  Crumble tofu into vegetables and cook for 3 minutes, scrambling tofu in pan.  I like to use a wooden spoon or wooden spatula with tofu.  Pour in the liquid mixture and continue to cook until all the liquid is absorbed.

Serve with fresh avocado slices, salsa and Tofutti Sour Cream.   Notes:  Can be eaten as a scramble, or as filling for wraps.  If using in a tortilla, cook it another couple of minutes and make it a bit dryer.

Nutrition per half-cup serving:  Calories 100.  Fat 4g.  Saturated Fat 1g.  Trans Fat 0.  Monounsaturated Fat 1g.  Cholesterol 0.  Sodium 205 mg.  Potassium 9 mg.  Carbs 6.  Fiber 2.  Sugars 2.  Protein 9.  Vitamin A 6%.  Vitamin C 15%.  Calcium 6%.  Iron 6%.

Acorn Squash and Black Bean Empanadas

This is a popular recipe from the Veganomicon cookbook.  I used a recycled 28 oz. tomato  can as my cutter to make perfect circles in the dough, and just crimped them with a fork.  Lest you think I did it perfectly, I rolled the dough too thick the first time.    They were still very good.  I found this youtube video of this woman deftly rolling the empanadas in five different ways, and I will try to do the 2nd technique she uses.  This filling is surprisingly delicate and delicious.  At first, I was afraid of the spice amounts, but I shut my eyes and threw them in there, and they were perfect.  I folded the coriander seeds into a sheet of parchment paper, and pounded on them with a rolling pin.  Because I don’t like struggling with sharp knives on tough squash, I devised a simple way to do the acorn squash, much in the same way that I do spaghetti squash.  Just wash it and poke four evenly-spaced holes along the indentation of one rib with a turkey truss pin, and a small hammer.  Place in a shallow glass baking pan in one inch of water.  Bake at 375 degrees Fahrenheit for 35 minues.  Remove from oven, cut along the holes with a sharp knife to make a big slit.  Return to oven and cook another 30 minutes.  In this way, I had my squash ready for the oven in two minutes, and then I just read the Sunday paper while the squash cooked.  This dough is very easy to make and work with, but I prefer my own dough to theirs.   This makes a LOT of filling, so I froze half, for a quick dinner in future.  My first time making empanadas, and it was pretty easy.  Veganomicon suggests serving with their own Tropical Avocado Salsa Fresca, guacamole, or Sour Cilantro Cream, etc.  Lars put a bunch of stuff on his, but I liked it with just a touch of vegan sour cream, so i could really taste the filling.  Buen apetito!   p.s.  To make my empanada dough, simply use my pate brise recipe and substitute one half cup of the all-purpose flour with 1/2 cup of fine (not coarse) corn meal.  I just use a pastry cutter with this dough and don’t bother with the food processor.

Trader Joe’s Mildly Spiced Vegetable Burritos

Back from a trip to NH, and weary from traveling.  So, a quick dinner was necessary for tonight.  These burritos looked a little plain, so I dressed them up with some La Victoria Enchilada Sauce (canned), and an onion.  You can find this enchilada sauce in many grocery stores.  Just put the burritos in a baking pan, sprinkle on half a chopped onion,  pour the can of enchilada sauce over all and bake uncovered for about 40-45 minutes at 350 degrees Fahrenheit.  You could sprinkle on some Daiya cheese before baking,  or serve withTofutti Sour Cream, but I forgot to.  I served these with sliced avocado and some red beans and rice.  Really fast to put together, and inexpensive, and good to boot!  Plenty of protein too.  Trader Joe’s has an online list of their vegan products, but their web site does not seem to showcase hardly any of their individual items.  See photo of hot dish below.

Tacos

Sometimes you just need to throw a simple dish on the table.  Or feed some kids or grand kids or something.  I got this recipe off VegWeb.com which is an AMAZING resource of recipes and feedback.  It’s a very mild-flavored recipe, and so it would be great for kids and picky eaters.  You should definitely dress it up with chopped garden tomatoes, salsa from a jar, Tofutti sour cream, etc.  I show it here with a big slice of avocado, chopped heirloom tomato, shredded lettuce and Daiya cheese.  If you’ve never worked with TSP before, it’s just Textured Soy Protein, and it’s kind of magical.  I like the one from Bob’s Red Mill because it’s organic and made from non-GMO soybeans.  TSP comes dehydrated and then you re-hydrate it with your recipe’s liquids and spices and it soaks them up like a sponge.  TSP comes in different textures.  The TSP from Bob’s Red Mill ends up looking like ground beef, although paler in color (like ground turkey). And once you add your taco seasoning or Manwich or whatever, it tastes like your old favorites.  You keep a bag of this in your fridge and the possibilities are endless.  Lars likes this taco mix on a plate of nachos too.  1/4 Cup of TSP has only 1.5 grams of fat, zero cholesterol, 3 grams of fiber and 7 grams of protein, damn!

Easy Vegan Tacos

INGREDIENTS
1 C dried TSP, such as Bob’s Red Mill Organic Textured Soy Protein
1 tablespoon chili powder
1 t cumin
1/8 tsp cayenne
¼ tsp sea salt, or to taste
2 teaspoonsTamari sauce or Bragg Liquid Aminos
1 medium onion chopped
1 clove garlic
2 teaspoons vegetable or coconut oil

DIRECTIONS
Measure chili powder, cumin and cayenne into one small dish to have at the ready.
Chop onion.
Set small saucepan to boil with one cup of water.
In skillet, sauté chopped onion and salt in oil over medium heat, about 3-5 minutes.
Add garlic; cook until fragrant, about one minute more.

Add dried TSP to the one cup of boiling water.
Quickly add spices and soy sauce to TSP mixture and stir until water and spices are absorbed.
Add TSP mixture to the onions in the skillet and stir.
Makes enough filling for about ten taco shells.
Add chopped garden tomatoes, vegan cheeze, lettuce, salsa, avocado, Tofutti sour cream and whatever else you like.  Ole!

Tofu Scramble and Breakfast Burrito

This is the tofu scramble from Everyday Dish TV.  It’s the best out of the two scramble recipes I’ve tried so far.  One caveat is I felt there was too much soy sauce, so I would cut it down to 2 teaspoons next time.   I didn’t use mushrooms but added a chopped garden tomato instead.

I also added:

1/4 teaspoon fine sea salt
1/4 teaspoon white pepper
1 T minced dried onion
1/16th teaspoon turmeric for golden color (you will not taste it)

Aside from decreasing the soy sauce (I use Tamari sauce instead as I think it tastes better), none of my changes are really necessary.  All in all, this is a simple, low-fat recipe, packed with protein and zero cholesterol, and, of course, it’s really good!   This would be a great substitute for scrambled eggs in a traditional breakfast, or in a breakfast burrito, as seen here.  I serve this with salsa, Tofutti Sour Cream, and diced fresh avocado.  I like Mission brand tortilla wraps.  This recipe is a keeper, especially because you can switch it up any way you want, by adding spinach or any other veggies you like.  It would also be good with the Crispy Smashed Potatoes I posted in July 2010.  After all, nobody should be left out at breakfast!