Vegan MoFo Day 5: Pizza eggs!

I'm not off to a very good start for this year's MoFo. But soon my family issues will be done, work will get less busy, and I'll be able to put some good effort into this blog. Today's post was inspired by this thread over at the PPK forums. Someone was watching the TV show Weeds and a character was talking about something called "pizza eggs" which none of us had heard of outside the TV show, so we could only guess to what it was. After some googling, we determined that it is scrambled eggs with bits of pizza mixed in. I had recently ordered the Vegg so I just had to veganize it of course.

Sorry for this horrible picture!

Vegan Pizza Eggs


1 slice leftover vegan pizza (mine was Seitan Bacon Ranch--see my previous post), cut into small squares
6 oz extra firm tofu, pressed and crumbled

1 tsp Vegg powder
1/4 cup water


Combine pizza and tofu in a skillet and cook over medium heat for just a minute so some of the moisture in the tofu evaporates and the edges are beginning to brown. In a mini blender or food processor, mix Vegg powder and water. Pour the Vegg mixture over the tofu and cook until everything is hot and the Vegg thickens.

As a review, it was really good, but I'm not a huge fan of the Vegg. I think it would be just as good (maybe better) using a generous amount of nutritional yeast (with an optional pinch of black salt) in place of the Vegg

VeganMoFo 2013!

It's time for the 7th annual VeganMoFo! I'm so excited for our first September MoFo. I can't wait to see what everyone comes up with this time around. Today, one of my best friends left New York to move to San Francisco across the country. After a tearful goodbye, I went out for pizza. Because it's harder to feel sad when there's delicious pizza in your mouth.

Today's pizza comes from my favorite vegan-loving restaurant on Long Island: Three Brothers Pizza Cafe. I've posted about them before, but they have since changed locations and, I swear, have gotten even better. Three Brothers' new location is 75 Merritts Road in Farmingdale, NY--dangerously close to where I work. Today, my friend Jess accompanied me and we ordered too much food on purpose because leftover pizza is a must.

We started with Buffalo Wingz:

Then the pizza!!! Seitan Bacon Ranch (Seitan, tempeh bacon, tomatoes, ranch dressing):

and Bianca (tofu ricotta, spinach, garlic):

And of course, dessert! Cookies and cream cake right in front, and in the background there's Cookies and Cream Cheesecake:

We were completely stuffed and we only ate about half the food. Enough leftovers for a whole other meal. YES! And I got this awesome note on my receipt from our server, Dani, who I was telling about MoFo:

Such a great end to a sad day!

VeganMoFo Day 24: Loaded sweet potato fries

Hey all! Sorry I've been slacking lately. I missed quite a few days and as we get to the end of the month I seem to be getting busier. Hopefully I can get back to posting a little more often!

Loaded Sweet Potato Fries
I got the idea for this from the restaurant Merge in Buffalo. They have a very similar dish on their menu and it was delicious. Unfortunately, Buffalo is about an 8 hour drive from me, so I'll have to settle for this.

1/2 lb sweet potatoes, cut into fry-shaped pieces
olive oil (preferably in a refillable oil mister)
salt

2 teaspoons olive oil
1 small onion, chopped
2 cloves garlic, minced
1 cup cooked lentils (I used green)
1 teaspoon taco seasoning
2 ounces spinach (about 2 big handfuls), chopped
a handful Daiya, or other vegan cheese of choice

Preheat oven to 375 F. Place the sweet potatoes on a cookie sheet lined with foil or parchment paper. Spray them with a light coating of olive oil and sprinkle with salt. Bake until softened (time will vary based on how big you cut them). You can use this time to cook the lentils if you didn't have leftovers in the fridge already.
In a cast iron pan over medium heat, heat the olive oil, onion, and garlic until the garlic browns. Add the lentils and taco seasoning and cook, stirring occasionally, until the some of the lentils start to get crispy on the edges. Stir in the spinach just to get it wilted.
If you have a well-seasoned pan, you can add the daiya right over the lentils and let it melt in and then use a big flat spatula to transfer to the cooked potatoes. If not (or if you fear you'll make a mess trying to do it in the pan), spoon the prepared lentils over the potatoes, sprinkle with daiya and then return it to the oven until the daiya is melted.

VeganMoFo Day 17: revisiting the past

I was looking over my old posts today and I came across this survey. I did it first back in 2009 for the third VeganMoFo. So I'm doing this survey again to see if any of my answers have changed much over the last three years. My new answers are in red below my old ones

1. Favorite non-dairy milk?
Chocolate almond milk is pretty darn tasty.
Chocolate almond milk is still delicious, but my favorite is now the almond milk from Trader Joe's--the original flavored one in the red box in the refrigerated section.

2. What are the top 3 dishes/recipes you are planning to cook?
I was recently lusting over the chicken wings from Vegan Dad, so i'll probably make those at some point this month. Also lasagna and Puerto Rican rice with gandules (pigeon peas)
Pumpkin cookies tonight, loaded sweet potato fries tomorrow, and roasted chickpeas (can't do a month of beans without that!)

3. Topping of choice for popcorn?
Salt. NOTHING else, people!
Okay so I used to be popcorn purist. But I recently (very recent, like a month ago) grew to love nutritional yeast. I used to be able to just barely tolerate it. But now I take my popcorn covered in earth balance and nooch

4. Most disastrous recipe/meal failure?
Maybe the time I put baking soda instead of baking powder in biscuits. ugh that was so gross.
I think that was the most disappointing because I didn't know anything was wrong until the very end. Most of my other fails have been saved by a generous dose of Sriracha.

5. Favorite pickled item?
Pickles! I don't think I've ever had anything else pickled.
Still pickles, though I have expanded to other pickled items.

6. How do you organize your recipes?
I don't. It's horrible. I keep meaning to put everything on index cards and put them in this recipe box I have, but then I just lose the index cards.
omg it's still terrible. and it's getting worse as I have begun to stray from the safety net of Isa's books and try online recipes.

7. Compost, trash, or garbage disposal?
Trash
I started and then abandoned a compost heap, but I keep saying I'll start it up again!

8. If you were stranded on an island and could only bring 3 foods...what would they be (don't worry about how you'll cook them)?
Rice, garlic, and tofu.
Hmm I'm going to keep the rice, but dried beans would last longer than tofu and garlic seems like a waste of a food item. I want something to fill me up. Let's see...Rice, lentils, and chocolate (all right, so chocolate won't fill me up, but it's too yummy to leave behind)

9. Fondest food memory from your childhood?
Eating tuna sandwiches on toasted bread with friends at my house. We used to say "one more bite and I'll go crazy!" with every bite until the last one. Then we'd go crazy. Ah, good times.
 This is the same, still!

10. Favorite vegan ice cream?
That chocolate peanut butter one from Soy Delicious
Chocolate-cake batter twist on a wafer cone from Lula's

11. Most loved kitchen appliance?
Ooh it's between the food processor and the stand mixer. They are both wonderful.
Yes, these two are still on top. I definitely use the food processor more, but I could probably do without it and just do everything by hand. But there is no substitute for a stand mixer when it comes to a really good fluffy frosting.

12. Spice/herb you would die without?
Garlic
Wait, does garlic count? I guess if it did then, it still does.

13. Cookbook you have owned for the longest time?
I don't know if any of the non-vegan books were mine. My first vegan cookbook was How it All Vegan
Same, but I don't really use it that much. I got VWAV just a few months later and I use it waaaaay more.

14. Favorite flavor of jam/jelly?
Raspberry
Mixed berries (specifically the kind they sell at my farmer's market)

15. Favorite vegan recipe to serve to an omni friend?
Tofu and Quinoa salad
It depends who it is and what I have time for. Tofu and Quinoa salad is still a staple, but usually the first taste of my cooking would be cupcakes or cookies.

16. Seitan, tofu, or tempeh?
It's been tempeh lately, but usually tofu
Tofu wins for price, convenience, and versatility.

17. Favorite meal to cook (or time of day to cook)?
Dinner
I'm starting to like to cook brunch more and more lately. I always cook dinner, but having the time to make a big huge brunch is a special treat.

18. What is sitting on top of your refrigerator?
Bread
Empty jars

19. Name 3 items in your freezer without looking.
Bagels, Boca chick'n patties, and apple pie
Beans (garbanzo, white, and red), Trader Joe's chicken-less tenders, over-ripe bananas

20. What's on your grocery list?
I actually went shopping recently, so I don't need anything now. I'm running low on rice flour, though.
Agave and flour 

21. Favorite grocery store?
Trader Joe's
Yep, still TJ's

22. Name a recipe you'd love to veganize, but haven't yet.
Ham and cheese on a croissant. I just don't feel like making croissants ever. They're just so labor intensive.
Same. and crescent rolls are not the same.

23. Food blog you read the most (besides Isa's because I know you check it everyday). Or maybe the top 3?
Henry and Zelda!
I still love Henry and Zelda but I have become obsessed with The Kitchn lately.

24. Favorite vegan candy/chocolate?
Just plain dark chocolate. But I really want to try the Chick-O-Stick
Plain dark chocolate will always be fantastic, but when I want something really special, Jokerz bars!

25. Most extravagant food item purchased lately?
I bought a wrap from a store near my school. It was like $8, and I was just going home anyway so I could have easily made myself something. But I just had to buy something from them--support the vegan businesses ya know?
I recently put myself on a strict food budget, so I get angry with myself whenever I buy non-essentials and convenience foods. Most recently I bought Lightlife bologna slices, those Trader Joe's chicken-less tenders that are in my freezer, and daiya

26. Ingredients you are scared to work with?
Nutritional yeast because I hate the flavor. So I always have anxiety trying to decide if it can be left out or if it's necessary/not noticeable.
Now I love nooch! but I still have issues with squash. I never used to like squash that much so I just wouldn't cook it for myself, but now I'm part of a CSA and I get it regularly. and I'm sort of freaking out about the three delicata squash sitting in my pantry!

VeganMoFo Day 16: Edamame Fried Rice

Fried rice is one of the quickest and easiest ways to turn leftover rice into something magical. It's fully customizable--you can toss in any veggies you have on hand. I love to add some crumbled tofu because it takes on the texture of egg, which I used to love in pregan fried rice. 

Edamame Fried Rice

Tofu:
1/2 block tofu

1 teaspoon ginger, minced 

1 teaspoon soy sauce

1 clove garlic, minced

Rice:

1-3 Tablespoons peanut oil

2 cloves garlic

1 large carrot, diced

about 6 small leaves of bock choy, chopped (keep the stems and leaves separate)

1 teaspoon ginger

1 small onion

1 cup frozen edamame, shelled

4 cups cold cooked rice

1-3 Tablespoons soy sauce

In a cast iron pan, crumble in the tofu. Don't crumble it like for tofu ricotta, leave some pieces on the larger side, like dime sized. Add the ginger, soy sauce, and garlic. Dry fry until lightly browned. Set aside.

Heat 1 tablespoon of oil in a large wok over high heat. Add the garlic, carrot, bok choy stems, ginger, onion, and edamame. Stir fry until all the veggies are softened. Add the browned tofu and bok choy leaves. When the bok choy is a little wilted, drizzle in another tablespoon of oil and toss in the rice. Let it get a little browned, adding the other tablespoon of oil if necessary. Drizzle soy sauce over the top to taste and continue to cook until it gets a little crispy.

Makes enough to fill a cat-sized pyrex container