Much Ado About Tofu

This Scramble was made with fresh rosemary and sage.

The Hungry Vegan Bear is channeling a bit of old Billy boy to talk about tofu, because tofu can be as frustrating as iambic pentameter.  Tofu, which most of you already know, tastes like bean or bean curd (shocking) or as I like to believe, wet tissue.  This is the challenge of tofu.  And I really like challenges.  There is nothing quite as thrilling as creating a dish with no barriers, which is how I see tofu.  It's basically a blank sheet, waiting for you to write something down.  Create.  Imagine.
I've tasted countless Tofu Scrambles over the years and in a handful of cities-Portland, Dublin (no easy task, my friends), San Francisco, San Diego, Los Angeles, and Venice Beach, but I've never jumped for joy for the Tofu Scramble in any of these cities.  The majority of the time they were too greasy, with limp/sad looking tofu (nothing worse than sad tofu, very depressing), or drowning in some slop resembling gravy. I'm baffled that I could never find a descent Tofu Scramble considering when I first became a vegan this is what I made ALL THE TIME.  Seriously.  There wasn't a night after I schlepped home from work to my ratty apartment that I wasn't cooking Tofu Scramble.
Although, I have to say my worst encounter with a Tofu Scramble was when I was visiting my older brother and his family in Minneapolis.   My brother, who is an omnivore and usually a very talented cook, took it upon himself to make a vegan dish that evening.  He made the dish with raisins and curry.  Okay, I have nothing against my brother, neither curry nor raisins, but it did remind me of a scene in Better Off Dead when the green blob with raisins crawls off Lane's plate.  Yeesh, kinda scarred me for life.
Today I'd like to share what I think makes a delicious Tofu Scramble and in a word, fresh.  Gather up your favorite fresh veggies and herbs, because this is the secret to taking nothing tofu and makin' it into somethin'.

This Tofu Scramble I threw together is morning.
I used fresh cilantro, jalapeno, garlic, and olive oil.

Tools
knife
cutting board
fry pan
salad spinner
plastic spoon
plate or bowl

Ingredients
1/2 block firm or medium tofu
1/3 red or green pepper
1 Roma tomato
1/2 onion
1 jalapeno
4 cloves of fresh garlic
1/2 bunch fresh cilantro
1 Tsp olive oil
red pepper
black pepper medley
pinch of salt

As you can note from the photo, I like to cube my tofu.  Normally, I would say drain the tofu and dry it out with a strainer or a towel, but normally I'm in a rush and I don't have the time, so I drain it and cube the tofu and as the tofu sits I heat up my fry pan with the olive oil.  Once the pan is sizzling hot I dump in the tofu.  The secret to cooking tofu is fluctuating the heat.  I like a nice golden brown and crunchy tofu, which is why I play the temperature game plus my stove is electric and it's old, allowing more time to begin preparation for the vegetables and herbs.

As the tofu cooks, I begin to add in some of my spices, such as the salt, black pepper, and red pepper.  Add in the fresh garlic (use either a garlic press or slice the garlic-today I sliced into thin pieces).

Slice or chop your veggies and set on the side for a moment.  Then begin to clean the fresh herbs.  I used cilantro, so I had to do a bit of prepping, such as cleaning and spinning off the water.

Once the tofu is a golden brown dump onto a plate or bowl.  Use the same fry pan for the veggies and if you find your veggies sticking to the pan then it might be necessary to add more olive oil.  I have several Teflon pans ranging in sizes, but my favorite one is my KitchenAid pan.  It's huge and it's heavy.  Needless to say, if I ever need to stop a burglar in his tracks I'd probably use this pan to do the job.  Plus, food rarely sticks to the surface, which is a godsend when working with tofu.

Next add the fresh cilantro, adding the tomatoes last.  There is nothing worse than a sagging and slopping looking tomato.  Most of the time vegetables are overcooked, but try to cook them al dente to give your Tofu Scramble some crunch and refreshing flavor.  Finally, add the cooked tofu back to the pan, give it a few stirs to reheat.  Also, this will allow the spices to mingle a bit more.

Serving size is for one person.

South By Southwest Grilled Bell Peppers

The Hungry Vegan Bear highly recommends this recipe for grilling out in the summer with friends and/or family!  They're delicious and quite drool worthy.

Tools
knife
bowl
salad spinner
plastic spoon
cutting board
grill
plate

Prepared stuffing for the bell peppers.

Stuffing
3/4 c Trader Joe's Roasted Corn
1/2 c onion
1 Tbsp vegan margarine
1 c sweet grape tomatoes
3 cloves garlic
2 limes
1/2 bunch cilantro
pinch of salt
black pepper medley
cayenne pepper
1 avocado
1 c brown rice
1 can black beans
3 large red bell peppers

Defrost TJ's roasted corn then stir in the tablespoon of margarine until it is melted.  I like to add in the margarine to give a nice creamy taste to the corn.  Chop the onion and tomatoes, adding to the corn.  Press the garlic cloves into the mixture and stir.  Then squeeze the lime into the mix.  Rinse, dry, and mince the cilantro. Once the cilantro is prepped then add into the bowl.  Add the salt, black pepper medley, and cayenne pepper to the mixture.  Again, The Hungry Vegan Bear is addicted to spice, so it kind of gets tricky here, because I tend to go overboard, so add the pepper to your taste and if you're not tasting along the way then it's not enticing you with it's aroma, which should be a sign you're doin' something wrong.  Next add the black beans and cooked brown rice.  Lastly, I add in the cubed avocado, because I don't want it to get mushy.

The raw red and green peppers I snagged on
a sweet summer deal at Sprouts.

I steamed the brown rice with a tablespoon of margarine, a couple dashes of salt, and some chili powder.  If you prefer to skip all that, you are welcome to do so, but I wanted the rice to take bring a little something to the table instead, so I spiced it up.

If you have time allow all of these ingredients to marinate together overnight then do so, but, if not, no worries.  The recipe will be tasty either way.

Next, clean, gut, and slice the red bell peppers horizontally.  Stuff the peppers and then place on the grill for about 10 minutes or until the peppers are nice and brown.

An Ode To Limes

The Hungry Vegan Bear loves limes like Martha Stewart loves lemons.

Yes, I understand that lemons are wonderful companions in the world of cuisine, but I still find myself drooling over the scent and tangy zing of limes more often then lemons.  Perhaps it is because limes tend to be more sour than lemons, I'm drawn to them as I have a slight tendency to enjoy the extremes in food, rather bi-polar like consumption, I imagine.

Many years after becoming a vegan I started using limes in my cooking.  In fact, prior to becoming a vegan I never used limes except in drinks.  Gradually, I started experimenting-lime in entrees, desserts, and appetizers.  Yes, I was a little lime obsessed and I'm still a huge advocate of the lime today, which is reflected in a few of the recipes I've posted.

There are many health benefits to limes ranging from weight loss, to skin care, and respiratory issues.  Limes are a great source of vitamin C, which is quite handy in case you find yourself stranded on an island or boat in the Caribbean.  At least you know you'll still get your daily intake of C and possibly ward off scurvy in the process.

Achy Breaky Artichokie's

Grilled on a charcoal grill.

The Vegan Bear cannot survive the summer months without artichoke's on the grill.

Almost every time I visit one of my friends in the OC we go shopping for artichoke's, crossing our fingers that they are on sale and in season.  And when we throw these babies on the grill the result is always a round of "oooh's" and "aaahh's" from vegans, vegetarians, and omnivores alike.

The group of artichoke's I made last night were from Sprouts.  They had a 4 for $5 sale last weekend and the temptation was too great to resist.


Tools
scissors
large kitchen knife
quart size pot
garlic press
quart size plastic bags or large bowl
grill

Ingredients
2 lemons
2 limes
2 1/2 Tbsp canola oil
pinch of salt
lemon pepper
3 garlic cloves
2 large artichoke's

Take the raw artichoke's and snip off the pointed ends and cut off a bit of the stem.  Normally, I only snip the discolored portion, because the stem is delicious and you don't want to waste any of it, if possible.

Begin to fill up the quart size pot with water.  Sprinkle a dash or two of salt into the water.  Once the water has begun to boil, add the artichoke's, then reduce the heat and allow the artichokes to simmer for 30 minutes.  If you have a steamer, then use the steamer, I don't have one large enough to handle these beauties, so I make do with what I have available in the kitchen.

After the artichoke's are ready (send a knife through the base as a test-the knife should slide in/out of the veggie without sticking), empty the water and allow the artichoke's to sit and cool down for about 10 minutes.  Once the artichoke's are cool enough to handle, slice horizontally.  Place the artichoke's into a large bowl or quart size plastic bag for the marinating process.

Add the canola oil, lemon juice, lime juice, and pressed garlic over the artichoke's.   Finally, add the lemon pepper.

Allow the marinated artichoke's to sit over night in the refrigerator.   Of course, you don't have to over night the artichoke's, I have marinated in the morning prior to grilling in the afternoon and they still managed to absorb the mixture.  Also, if you don't want to grill or you don't have the time, it's okay, since the artichoke's are already cooked they're good to eat anytime you wish.

Next, heat grill, and place the artichoke's over the heat for about 10 minutes or until golden brown.

Spanakopita With a Vegan Twist

Add some more zing to these rolls by topping
them off with fresh lime!

Tools
large frying pan
plastic spoon
knife
cutting board
strainer or salad spinner
baking sheet

Ingredients
1/2 package medium or firm tofu

1/2 red bell pepper

1/2 onion

3/4 c pearl tomatoes

cayenne pepper
black pepper
chili pepper
1 bunch fresh cilantro
3 cloves fresh garlic
pinch of salt
1/4 c Trader Joe's Salsa Verde*

1/2 lime

1 Tbsp vegan margarine

1 Tbsp vegan cream cheese

fillo dough

Fully prepped tofu and veggie mix.

Drain and dry the tofu in a strainer and as the tofu begins to dry start the prep work for the veggies.  Slice the red pepper, lengthwise, and dice the onion.  I like to slice the tomatoes and add them to the pan at the end as to not end up with squishy tomato bits.  

Begin heating your frying pan on a medium setting with the margarine.  Use the garlic press for the garlic and add to the warm pan.  Add the red bell pepper and onion and once these items are half way cooked then add the tomatoes until all the veggies are a golden brown.  Once the veggies are ready dump them into a bowl and set the mix to the side.

Use the same frying pan for the dried tofu.  Crumble the tofu into the pan.  You might have to add a bit more margarine if you find the tofu is sticking to the pan.  Add the cayenne pepper, black pepper, chili pepper and salt (I like a lot of spice, so I usually add a liberal amount of pepper, basically, the aim is a nice dusting across the tofu mix.).  As the tofu is beginning to brown, clean, strain, and dry the cilantro (highly suggest a salad spinner), but don't forget to move the tofu around the pan every so often, because you don't want it to burn and the aim is to have each bit of tofu a golden brown.  Mince the cilantro and then add to the tofu mixture.  Once the tofu is ready twist in the lime and salsa.  Finally, reduce heat add the veggies back into the mix and follow with the cream cheese until the tofu and veggies are all coated and bound together.

Then take the mixture off the heat and begin to scoop about two tablespoons of mix onto the fillo dough and roll.

Bake these babies at 325˚F for about 10-12 minutes or until golden brown.

Makes about 6-8 rolls.

*If you prefer a bit more of a POW to your rolls add in a jalapeno or use both the salsa and the jalapeno!

Sinfully Berrilicious Tarts

It's a sin to eat only one.

All right, I'll admit it, I'm not a baker.  My sister, on the other hand, is an amazing baker and she loves to pass the time, especially during those cold Midwest winter months, baking cookies, cakes, breads, pies, etc.  Personally, I'd rather have a very large very heavy brick dropped on my head several times over.  Basically, what I'm saying is that when The Hungry Vegan Bear bakes it's gonna be quick, easy, and sinfully delicious.

Tools

plastic spoon

bowls

cupcake tin

knife

fork 

spoon 

chopping board

Berry Mixture
1 lime
fresh strawberries
fresh blackberries

After washing the strawberries and blackberries, slice the strawberries in a large bowl and follow this with squeezing a lime over the berries and stir the mix until the lime juice is coating all of the berries.  I like to leave the berries in the refrigerator overnight to soak up a bit of that lime juice to give them a real zing.

Lime juice and lemon juice are great to preserve your berries/fruits.  Also, I like to keep the discolor at bay, so I use a plastic spoon to stir the concoction.

Cream Cheese Mix
1 container of Trader Joe's vegan cream cheese*
1c. powdered sugar
1 Tbsp margarine
1/4 tsp Trader Joe's bourbon vanilla extract*
3 lavender ends

Take a medium bowl and drop in the cup of powdered sugar, add cream cheese, margarine, and the bourbon vanilla extract.  Chop the 3 lavender buds and add into the mix.  Then stir the glaze with a fork and spoon until the mixture is smooth and creamy.  (Yes, go ahead and use a hand mixer, but by using a hand mixer you should feel guilty for not using your own muscles.)

Fillo Dough
Preheat the oven to 325˚F.  Cut the fillo dough into squares and tuck into the cupcake tin mould.  Repeat this step until each mould contains a fillo cup.  Once the oven is preheated, then bake the cups for 10-13 minutes until golden brown.

Once the fillo dough cups are done, add a dollop of the cream cheese mix to the bottom of the cup.  Take the berry filling and spoon the mixture on top.

*I used the vegan cream cheese from Trader Joe's.  The color is not as white as Tofutti, but it tastes the same.  Also, the bourbon vanilla extract is from Trader Joe's, but, again, you can use another brand, if you prefer.

Kookoo for Coconut Milk

In Culver City, on this muggy Saturday morning, my paws were itching to get up and go outside.  Often, this bear cannot contain her excitement to run into the wild and play.  The heavy air had my fur sweating in minutes.  

After scampering through the neighborhood, I anticipated a lot more rumblin’ going on in my tummy instead it gurgled, “eh, not so much.”  In lieu of the tofu scramble I had every intention of making, I settled for a bowl of puffed wheat with coconut milk followed by a bowl of strawberries. 

“Why coconut milk?” 

Well, I’ve tried soy, almond, and rice milk (Before I was vegan I drank the kind of milk that comes from an animal that goes, “MOO!”), but gradually I’ve learned to vary the milk I use, and in doing so, I also figured out what seems to fill me up for a longer period of time. Staying full and satisfied throughout the day is the most difficult thing for vegans, for this bear, the milk that helps satiate is coconut milk. 

Today I used the unsweetened coconut milk from Silk.  Normally, I have a sweet tooth, but over time I have eliminated using milk that has cane juice.  Granted, if I’m visiting with friends or family and they have the sweetened kind on the table I won’t say no, after all, I’m only a bear. 

The bonus of coconut milk: vitamins and minerals.  Yes, there is saturated fat, but it’s not like I stand by the refrigerator chugging from the carton.  Also, there is the nonstop discussion over coconut milk, is it good or bad?  My take on this is that coconut milk is like any other food that sits on the nutritional fence, eat in moderation.  The majority of the time my coconut milk consumption is during breakfast, which is a perfect time to have the vitamins, minerals, and a touch of fat to help push my furry bum out the door.