♥ Wordless Wednesday

What's for dinner?!

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♥ Chorizo Breakfast Scramble

Have you tried Julie Hasson’s method for making tofu scrambles yet? We LOVE it; it makes a wonderful tofu scramble with a fantastic sog-free (is that a word?!) texture. This scramble has become a weekend staple for us. It’s a hearty and filling breakfast that keeps us full for hours.

I don’t think that I ever tried “real” chorizo in my pregan days. After snapping this photo of a random package of beef chorizo in the grocery store, I can see why I was never brave enough to try it. The first three ingredients, in order, are: beef salivary glands, lymph nodes and fat. If that alone wouldn’t deter a person, how about 320 calories and 31 grams of fat (13 grams of which are saturated) and 1,170 milligrams of sodium per each 2.5 ounce serving? One package (usually one meal) contains five servings. Yikes!

The first three ingredients of our favorite chorizo (Trader Joe’s brand) are textured soy protein, soy oil and distilled vinegar. The same serving size as the beef chorizo has only 140 calories, 10 grams of fat (1.5 grams of which are saturated) and 700 milligrams of sodium. Personally, I like these numbers a lot better. And, according to the man who actually tried the nasty beef crap in his former life, the flavor is so much better.

J likes his scramble in a warmed tortilla. I like it rolled up in a cabbage leaf. And it’s pretty darn good simply served in a bowl, too. To make this an even heartier meal (say on breakfast-for-dinner night), add some black beans to the mix. Top with salsa or green pepper sauce. Muy bueno!

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Chorizo Breakfast Scramble

Ingredients:

1 container of firm or extra-firm water-packed tofu, rinsed and pressed

3 cups sliced mushrooms

1 poblano (or bell) pepper, diced

1 teaspoon Mexican oregano

1 bunch green onions, sliced (or same amount of chopped red onion)

1 12-ounce package of soy chorizo

1 cup of frozen corn

1 cup cooked black beans, optional

1 cup diced tomato, optional

1/4 cup raw pepitas (pumpkin seeds)

Directions:

Rinse and press the tofu while prepping the vegetables.

Heat a non-stick skillet over medium heat.  Add a spray of extra-virgin olive oil so that the bottom of the skillet is very lightly coated.  Crumble the tofu into pieces and add to the hot skillet. Break up any large pieces of tofu with a flat-edged spatula.  Let the tofu cook, stirring occasionally, until the tofu has released its extra water, and has turned golden brown.

Add the mushrooms, pepper, oregano and red onion (if using). Cook until the mushrooms are tender.

Add the chorizo and stir to combine. After that, add the green onions (if using) corn, black beans (if using), tomato (if using) and the pumpkin seeds. Continue to cook, stirring, until heated throughout and the liquid is absorbed.

Remove the skillet from the heat and serve the scramble warm.

♥ Turkish Spinach And Lentil Soup

Baby, it’s cold outside. I know I sound like a broken record, but we are still snow-less here at Lake Tahoe. If you ask me, the lack of snow hardly makes the freezing temperatures worthwhile.

I like winter for the simple fact that I am able to justify serving soup for dinner for days on end. I love soup. In fact, I could live on it year-round. It’s the ultimate comfort food, as far as I am concerned. There’s nothing better than a bowl full of hearty and belly warming soup after coming in from the cold.

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Turkish Spinach And Lentil Soup

Adapted from Sundays At Moosewood Restaurant

Ingredients:

1 cup dried lentils, rinsed

5 cups water

2 Tablespoons extra-virgin olive oil

2 red onions, roughly chopped

4 medium carrots, chopped

4 garlic cloves, crushed

2 teaspoons dried rosemary

1 Tablespoon Mediterranean oregano

1 Tablespoon ground cumin

1/2 to 1 teaspoon cayenne pepper, depending how spicy you want it

1 teaspoon sea salt

2 bay leaves

1/4 cup chopped parsley

2 14.5-ounce cans diced tomatoes with juice

1 6-ounce can tomato paste

6 to 8 cups No-Chicken or vegetable broth (depending how thick you like it)

1 cup quinoa, soaked for 15 minutes and rinsed

1 16-ounce package frozen spinach, thawed

Directions:

Rinse the lentils and bring to a boil in the water. Once boiling, reduce the heat and simmer, covered, for 40 minutes. Drain, rinse and set aside.

In a large soup pot, heat the olive oil over medium heat and sauté the onions and carrots until the onions just begin to soften. Add the garlic, oregano, rosemary, cumin, cayenne, sea salt and bay leaves. Cook for a few minutes, but don’t allow the garlic to brown.

Meanwhile, begin soaking the quinoa in water.

Add the parsley and the tomatoes; stir and cook a few minutes. Then stir in the tomato paste until blended.

Add the broth, the lentils and the drained quinoa to the tomato mixture and lower the heat to medium-low. Cover the pot and simmer for 30 to 40 minutes until the quinoa is cooked.

Add the spinach and cook another five minutes or so until the soup is heated throughout.

Serve with a side salad and crusty bread.

♥ Veganism Is Deprivation

And if you believe that, I have only one thing to say to you: black forest cake. Oh, yes. Just look at this bad boy.

Vegan black forest cake.

 J and I stopped for lunch at the Dandelion Cafe in Reno, Nevada. We were expecting to find a veggie sandwich and a hummus plate, that sort of thing. We were delighted to find a menu full of options. And a cold case full of vegan desserts.

I don’t remember what we ordered for lunch. I don’t recall anything but this glorious slice of cake. Chocolate, cherry and whipped (non-dairy) cream slice o’ heaven on a plate.

This cake could convert Paula Deen herself.