Super Secret Scrambled Tofu Recipe: The Best You’ll Ever Have!!!!

I think people are a bit lost when it comes to tofu. It’s this white squishy block which doesn’t taste like anything. I saw an episode of Come Dine With Me once and a vegan guy on there served his dinner guests raw tofu and avocado. What the hell was he thinking? YUCK!

The number one rule is flavouring: herbs, spices and marinades are the best but sauces, bread crumbs and oils can also be great too.

On Facebook I’m constantly raving about how amazing Mykey’s scrambled tofu is, so I finally caught him in the act on Sunday morning and took some pictures.

 

IMG_1531

First let’s get these ingredients down:

  • A large handful of fresh baby leaf spinach (frozen is far too watery.)
  • 6 large button mushrooms
  • Tumeric
  • Black salt (not essential but will make the tofu smell and taste more like egg.)
  • Terriyaki sauce
  • 1 pack of chilled firm tofu (not silken)
  • A dash of oil
  • Wholemeal sourdough bread to serve
  • Nutritional yeast

 

Method:

Heat the dash of oil in a frying pan.

IMG_1535 IMG_1539

 

Slice your mushrooms and place into the pan, stirring every minute or so.

IMG_1534 IMG_1536 IMG_1540 IMG_1545

In the meantime, drain your tofu over the sink.

IMG_1532 IMG_1533

When the mushrooms have begun to soften, add the tofu by squeezing it through your hands so it crumbles. Break any extra bits up with your mixing spoon.

IMG_1546 IMG_1548 IMG_1549

Now add about a tablespoon of powdered turmeric, a glug of teriyaki sauce, two tablespoons of nutritional yeast and two pinches of black salt and mix together.

IMG_1551 IMG_1553 IMG_1557 IMG_1561 IMG_1562 IMG_1563 IMG_1564

Add your spinach and mix in until wilted.

IMG_1566 IMG_1568 IMG_1572

Now you can turn off the heat whilst you wait for you bread to toast.

IMG_1565 IMG_1573

Spread generously with vegan butter, add tofu and then get it all in your face, with ketchup.

IMG_1579 IMG_1576 IMG_1575

IMG_1541

 

Oh and be careful, other’s in your house may want some too! 😛

Advertisements

What I Ate Saturday

Saturday can be a lazy day for us when it comes to food, but we still try and make it as healthy as possible.

For breakfast Mykey made blueberry and banana pancakes drizzled in maple syrup. He has a way of making them really thin and light so that they aren’t overly filling, but still really tasty. I don’t like to feel too full up in the morning, especially if we are going out for a long dog walk straight afterwards.

WP_20140126_004

For lunch we had two whole meal pitta breads sliced into pockets and stuffed with cucumber, fresh tomato, sun dried tomato and hummus.

WP_20140126_005

For dinner we were really lazy and went to the Toby Carvery. Now I know what you’re thinking, however both of the big UK carvery chains have vegan options. Crown has one and Toby has two. You can read more about the Toby Carvery on this great blog site: http://veganvoxblog.blogspot.co.uk/2013/09/the-ordinary-vegan-toby-carvery.html?m=0

I had the vegan shepherd’s pie with loads of veg, but sadly I didn’t take a picture. I found this one online though, so I hope it will suffice. (It’s almost what I had anyway, but with much less potato! :P)

photo72

Stay healthy.

Chickpea Balti

Everyone loves a good curry right? Well let us make a healthy and tasty alternative to the traditional takeaway. 🙂

Ingredients:

2 mugs of brown rice

A can of chic peas

A large handful of fresh baby leaf spinach

2 white onions

5 cloves garlic

1 teaspoon cumin

1 teaspoon garam masala

1 teaspoon cayenne pepper

1 teaspoon mild curry powder

1 can of chopped tomatoes

Salt

Chili flakes

Fresh coriander

Method:

  • Get the rice in a pan and pour over some water. Boil and then simmer for 30 minutes. (Rice always takes AGES.) Drain and plate up.
  • In the meantime (like the 30 mins it’s gonna take the rice to cook) chop the onions and garlic and fry in a little oil.
  • Add all the spices, salt and a sprinkle of chili flakes to your flavour choice.
  • Now drain your chic peas and add to the pan. Mix well with the spices to ensure that they are full coated.
  • Next, add your fresh spinach and stir into your curry mixture until it starts to wilt.
  • Finally add your can of chopped tomatoes and heat through adding salt if required.
  • Serve with fresh coriander and shop brought mango chutney.

IMG_1521 IMG_1522 IMG_1523 IMG_1524

Please enjoy responsibly! 😛

Get Your Healthy On: Vegetable Stir-fry

Sometimes to be healthy it’s all about taking it back to basics. Here’s one of my favourite and very basic recipes that is guaranteed to fill you up and not break the bank.

Ingredients:

A whole pack of mushrooms

2 carrots

2 sticks of celery

1 onion

2 cloves of garlic

A mug of brown rice

A mug of red lentils

Method:

  • Place the lentils and brown rice in a pan of boiling water and cook for 30 minutes on a medium heat.
  • In the meantime, cut, chop and peel all of your vegetables.
  • Place in a hot pan without oil and stir constantly for 10 minutes so that they do not stick.
  • Turn the heat off and allow to cool, whilst you wait for the rice and lentils.
  • When the rice and lentils are nearly done, crank up the vegetable pan again.
  • Drain and rinse the rice and lentils and place at the bottom of a bowl. Top with your steaming hot vegetables.
  • Sprinkle with chilli flakes, fresh coriander and soy sauce for some epic flavour.

500 calories, low fat and high fibre – not that us vegans really worry about fibre! 😉

That recipe will serve two adults.

IMG_20140102_172044 IMG_20140102_172055

 

What I Ate Saturday

I asked a few people on my Queer Vegan Facebook page if they were interested in seeing every now and again, what I ate in a whole day. The answer was a resounding yes, so here’s what I ate Saturday:

For breakfast I had gluten free rice puffs with four chopped prunes. I also had a frozen berry and soy milk smoothie and a freshly squeezed orange juice. (I’m not fancy! I always buy the cheap soya milk.)

Blog

 Also, no swish pictures here. Just simple stuff, ok?

We went out for a walk around a small village near us called Pirton. Well I say small, it was 7K and it hammered it down the entire way. I had plenty of water and some salted baked pretzels to keep my resolve in this horrific weather we keep having here.

20140104_121101 20140104_121448 20140104_121454 20140104_133036

Lunch was a 3 bean soup with some whole meal toast and Vitalite. (I needed that so badly to warm up.)

blog 1

Later on for dinner I made an avocado, coriander and iceberg lettuce salad with a lemon dressing, some tortillas and a lovely load of fajita mix. There was enough there for three each. 🙂

Blog 2 Blog 3 Blog 4

Later on in the evening I had a couple of rice cakes with yeast extract and some fruit just to tide me over.
I don’t eat fancy, hard to prepare food everyday. I’d never fit in family time, working out twice a day and of course some gaming if I did!

I hope you like this and look forward to my next  WIAT post. 🙂

Vegan Juicy Lucy Burger

Do you know what? Sometimes I’m flicking channels on my TV and I come across something ridiculous like, “Man Vs Food.” I often sit there and think, “well that would easily be veganised.” So that is exactly what I have done. 

I searched around for the perfect vegan burger patty when I suddenly realised that the most perfect were the cheapest ones available because they most resemble the cheap meat put into non-vegan burgers. The 99p pack of four Holland & Barrett burgers. 🙂

Ingredients:

4 vegan burger patties, defrosted

2 large burger buns

4 potatoes

1 block of Cheezley mozzarella style, sliced very thinly

Ketchup

Salt

Pepper

Vegetable oil

BeFunky_IMG_1489.jpg

Method:

CHIPS

  • Get your oven on and up to full whack.
  • Slice your potatoes into wedges and place in a baking tray. Sprinkle with salt, pepper and a dash of oil.
  • Place chips into the oven and cook for 35 minutes.

Chips

BURGERS

  • Get your four defrosted patties and lay them out on a chopping board.
  • Push down on them with the palm of your hand so that they stretch outwards, but not too thinly.
  • Place some thinly sliced cheez on one patty and then place the other patty on top.
  • Crimp the edges with your fingers so there are no gaps.
  • Do this so the four patties turn into two cheese stuffed burgers.
  • Heat some oil in a pan (there isn’t enough fat in the burgers and they will stick to the pan otherwise.)
  • Place burgers in pan for about ten minutes, flipping every couple of minutes so each side gets nice and brown and that the cheez melts all the way through.
  • Serve in a nice big burger bun with tons of ketchup and your home cooked chips! 

 

Closeup 2 Closeup 1  Burger and chips

 

Not healthy in the slightest, but it bloody well had to be done! 😀