Today we eat our feelings…

photo 1Sometimes a girl just needs to eat her feelings. I'm lucky that my beautiful and wonderful and tough as nails friends agree. I've moved a lot since I married The Captain over 7 years ago and San Diego is where I've blossomed. In those years I stumbled a lot, I had a lot of things to figure out once I moved away from my friends and family. Now over the years growing up and finding security in myself and my faith is what really helped me become the Lauren I am today. For the first time in years have true [non-crazy] adult friends. I'm just beyond blessed that I've found people who love and accept me for the right-nutter that I am! Okay, I digress. Back to the food. So my kick ass friends decided we needed to do brunch and they are so awesome they let me make my crazy vegan food and one buddy even made the fluffiest most delicious vegan pancakes ever!! I mean like whoa. photo 5I made The Minimalist Baker's Best Damn Vegan Biscuits and I can assure you that they are insanely delicious and absolutely live up to the name! I finish them off with Fat Free Vegan's killer Mushroom Gravy and it tastes like unicorns and fairy dust. The awesome pancakes from Food.com were so yummy, I was amazed at how fluffy they were!!! Definitely try making these at your next big breakfast! And now my vegan quiche, the love of my life. I keep all the ingredients on hand to make this quiche just in case the craving hits… and yes, it hits often. Like really, really often.

Yields 8 Pieces [basically it feeds 2 hungry people or 4-6 normal people]

1 vegan pie crust, I love the Wholly Wholesome brand

1 box of silken tofu

1/4 of refrigerated firm tofu [basically like an inch or so]

1/4 cup of nutritional yeast

1 teaspoon of salt

1 teaspoon of turmeric

1 tablespoon of arrowroot [you can substitute corn starch]

1-2 tablespoons of unsweetened almond milk

Preheat oven to 375. Mix all of the ingredients in a blender and blend until smooth.

photo 2

For this particular filling I used:

1 onion, sliced very thin

1 red bell pepper, diced

1 cup of kale, chopped

I like to caramelize my onions with water. Crazy thought I know, but seriously. I put the onions in a hot pan with 1/4 cup of water. Cook on high heat until  water evaporates, then continue the process until the onions are browned and yummy. It usually takes about 10 minutes. Then I pop in the red pepper and kale until heated through. Mix with tofu mixture and place in pie crust and bake for 45 minutes. Take out and let sit for at least 5 minutes.

Now there are a tons of options here, like seriously, whatever your heart desires. Here are a few of my favorite combos.

[sautéed onions and mushrooms] [red bell peppers, artichoke hearts, and kalamata olives] [chopped spinach and vegan cheese, like Daiya]

Enjoy!!!!

Recreating Perfection

photo 1 photo 2Last year I attended a friends wedding in Maryland and whilst in the DC area we were able to hang with some of our east coast peeps. One morning we ate at Busboys and Poets and my life forever changed. I had the most unbelievable and delish tofu wrap. It was seriously one of the best things I've ever eaten. I dream about it. I actually think about planning trips to DC just so that I can go and eat this thing again! Suuuurisly, it's totes that good. So after 8 months of craving, I had to try and recreate the tofu-y, faken' bacon-y, cheeze-y deliciousness. Note: this took a hot minute to prepare, so give yourself an hour if you want to enjoy this awesomeness. My wrap didn't turn out exactly like my dreams, but it was pretty tasty! The "bacon" was so super sweet and maple-y and the potatoes were a brilliant side. Feeds 4

Breakfast Potatoes

5 medium/small red potatoes, chopped small so they cook faster and crisp up easy

3 tablespoons of olive oil**

1/2 teaspoon of dried parsley

1/2 teaspoon of garlic powder

a few pinches of salt

pinch of cayenne [optional]

Place potatoes evenly on a baking sheet, mix well with oil and spices. Bake for 35 minutes at 375 degrees, then bump the oven up to 450 and cook for 10 more minutes to crisp those suckers up!

Maple Bacon Seitan

2 seitan slices [if you can only find chunks than, of course, use those]

2 tablespoons of maple syrup

1 teaspoon of liquid smoke

1/4 teaspoon salt

Let the seitan soak up the maple goodness while you are working on your potatoes! Then sauté in a hot pan until cooked through. 5-7 minutes on medium heat. Be sure not to overcook or you will end up with rubber faken-bacon, I know something about this. It does NOT taste good. Chop into bite sized pieces for the wrap!

Tofu Scramble

1/2 block of tofu, pressed and then smushed with a fork

3 tablespoons red bell peppers, diced

3 tablespoons red onion, diced

handful of spinach, cut into strips

1/2 teaspoon tumeric

1/2 teaspoon dried parsley

1/2 teaspoon garlic powder

1/4 teaspoon salt

1/4 cup of diaya cheddar shreds

quarter of a lemon

cooked setian bacon

flour tortillas

I cook this up just like my tofu scramble. I used a touch of oil to start the onions because I was desperately trying to recreate the meal. Once they are soft add red peppers and spinach. Once spinach is wilted add smushed tofu and all spices. Finish off by adding the chopped pieces of seitan and the cheese mixing until melted. Place into tortillas, and fold in the sides and roll up into a yummy burrito!!

**Yes, I used oil!!! I don't cook with much oil in my house. I find it pretty unnecessary in daily life, it's basically fat and calories that you don't need in your life. I know plenty of people have plenty of opinions on healthy fat, blah blah. As an informed human, I find that it should be treated, like a cupcake, as an indulgence. Here is a list of research that is truly eye opening!**