Green chili frittata

Easy brunch! Serve with salsa and sour cream.

8 eggs
1 cup milk
1 T flour
1/4 t salt
1.5 cups cheddar cheese
6 long green chilis, chopped


Preheat oven to 350. Whisk together eggs, milk, salt, and flour. Stir in 1 cup cheese and the chilis. Pour into a 13x9 baking dish. Sprinkle remaining .5 cup cheese over the casserole. Bake for 25-30 minutes, until the center is set and a knife inserted into the center comes out clean. Cool for five minutes before serving.

Freedom Toast Three Ways

Here are my three favorite recipes for eggless french toast.

#1: Cashew Freedom Toast
1 c soy milk
.5 c cashew butter
.5 t cinnamon
.5 t vanilla
1.5 T sugar (optional)

#2: Banana Freedom Toast
1 c soy milk
2 med-large bananas
.5 t cinnamon
.5 t vanilla
a pinch of salt

#3: Banana-Cashew's Love Child
1 c soy milk
.25 c cashew butter
1 med-large banana
.5 t cinnamon
.5 t vanilla

6 slices bread
Margarine
Maple syrup

Blend everything but the bread until completely smooth and mixed.

Pour liquid into a pie plate or similar shallow container. Dip bread into liquid, allowing each slice of bread to soak for a minute or so.

Fry bread in a little margarine over med-low heat, flipping once, until golden on both sides.

Serve with maple syrup!

The Superior Pancake

Try adding ground ginger and cinnamon, fresh grated nutmeg, fresh orange zest and vanilla to your reg. pancake batter. Viva la difference!

Tasty Pancake Tips

Adding a little corn meal to organic whole wheat pastry flour makes a more complexly flavored pancake - and - adding finely shredded coconut to the batter is one more step towards a superior pancake. Then of course, having Aquila, Branden, and Marcy's hand picked black/blue/berry/peach jams as toppings is pretty darn scrumptious! (This meal savored and approved by Marcy and Stephen on a Silent Sunday with only humming allowed to express appreciation. Hummmmmming Hum Hum Ming !)

A Stab at a Scrambler sans package

Now that Fantastic Foods seems to have abandoned my staple, Tofu Scrambler, I am trying to find an alternative - ie a home made recipe - how daring !! I did use the tumeric AQ suggested, also added in garlic powder, fresh parsley / red onion / sweet peppers and it was tasty .. but still not the same. Want to figure out those mysterious flavors that made the packaged one so delicions. Suggestions?



The pictures to left and above are on the newly tiled back deck, and below is the new front deck that is reached by the kitchen door (and is now how we get in the house for the carved Bali doors too). That is a home grown papaya for the breakfast above, with starfruit, from the trees in the picture below, but the blueberries come from Chile (and are amazingly good somehow). Tomatoes are wild harvested from a bush up in the new upper garden - volunteer tastiness!



Speaking of tastiness, Julies Organics makes a light, low carb fudgecicle that I have discovered becomes even more delicious when fresh bluerries and almonds are pressed into one side of a popcicle and enjoyed with the chocolate base. Try it! They don't seem to freeze up real hard so its easy to press things into them. Or of course, some people have their own ice cream makers ...

Waffles Update

We have continued to play around with the Definitive Waffle Recipe, which may mean that it wasn't so definitive after all.

Here are our discoveries so far:
1) The whole tablespoon of baking powder may be too much, I reduced it to 2 t. Too much baking powder can leave a metallic taste.

2) 100% whole wheat flour can be used. It works fine, but is of course slightly less fluffy than half white flour. Still good though.

3) Oat waffles, whoa! Half whole wheat flour, half oat flour makes a great, vary fluffy waffle with an interesting texture. It's easy to make oat flour just by blending oats in your blender.

The Definitive Waffle Recipe

This is it! Eureka! We have made the perfect waffle!

We ate these with maple syrup and blueberries this morning, and I hummed the whole time.

3/4 c whole wheat flour
3/4 c white flour
1 T baking powder
1/4 t salt
1 T brown sugar
1 1/2 c soy milk (we used an unsweetened variety)
2 T canola or safflower oil

Combine dry ingredients.
Whisk together soy milk and oil vigorously for about a minute.
Combine wet and dry ingredients, stirring only as much as is necessary. Don't worry if the batter still looks lumpy.
Cook according to your waffle iron's directions.

Orangelicious Pumpkin Muffins

I adapted this recipe from the Post Punk Kitchen. These are super-yummy, sweet and spicy, brilliant orange muffins. I approve!

1.75 c flour
1 c white or turbinado sugar
1 T baking powder
.25 t salt
1 t ground cinnamon
.5 t ground nutmeg
.5 t ground ginger
.25 t ground allspice
.25 t ground cloves
1 c pureed pumpkin
1 T soy yogurt
.5 c soy milk
.5 c oil
2 T molasses
Zest of one orange (about 1 T)

Pre-heat oven to 400F.
Mix dry ingredients.
Whisk wet ingredients together.
Gently blend wet and dry ingredients, stirring just until mixed.
Spoon into 12 muffin cups.
Bake for 20-25 minutes.

Signature Breakfast Potatoes

Fantastic with scrambled tofu.

6 small-medium potatoes, cubed
1 onion, chopped
Half a bell pepper, chopped
1 t dill
1 t basil
.5 t garlic powder
.5 t oregano
1 t paprika
2 T fresh parsley
Salt, pepper, and cayenne to taste
Olive oil

Boil potatoes until just barely done.
Fry onion and potatoes until browned, adding seasonings as they cook.
Add bell pepper and fresh parsley during the last 5 minutes.

Scrambled tofu

Scrambled tofu is one of the most important recipes ever. I could eat it everyday. Sometimes I do. You can add herbs, spices, and various vegetables to make exciting new creations. Add a little soymilk for a creamier scramble, or a little instant oatmeal for a drier scramble.

The basic recipe:
1 block tofu
3 T nutritional yeast
.5 t turmeric
salt and pepper

Crumble tofu with your hands or a fork.
Fry in a little margarine.
Add seasonings as you cook, and adjust the balance of seasonings as you like.
Cook until hot, or browned, or dry, depending on how you like it.

Quick Banana Bread

I was in a bit of a hurry earlier today and made this in 10 minutes.

.5 c butter substitute
2 medium bananas
.5 c brown sugar
.5 c unbleached sugar
1 t baking powder
.5 t salt
.5 t vanilla
dash cinnamon
.5 c unsweetened apple sauce (or another banana)
.25 c soy milch
2 c whole wheat flour
.5 c chopped walnuts

Melt butter, mash bananas, add everything else (walnuts last). Toss 4*8" pan in oven at 350F for about 50 minutes. You can do everything in the baking pan to minimize cleanup. Reduce sugar if you're using sweetened apple sauce. Eliminate soy milk for a less moist texture. Or try cupcakes. Enjoy!

Breakfast Parfait

Ingredients:------------------------------------------------------
3 6oz silk vanilla yogurts.
strawberries(sliced).
bananas.
carob chips or dark chocolate chips.
1 quarter to 1/2 cup granola of your choosing.
a sprig of mint for a garnish.

Instructions:------------------------------------------------------
put 1 of the yogurts in the bottom of a tall glass.
put granola on top of the yogurt.
put 1 more of the yogurts on top of the granola, then put the chocolate chips on top of the yogurt.
put in the last yogurt and then put the sliced strawberries on top.
put a sprig of mint on top of the strawberries.

enjoy
-morgana

A Better Tofu Scrambler

The simple boxed tofu scrambler becomes something a lot more interesting by adding some tasty ingerdients. Start by sauteeing red onion and garlic, once those are cooked add sliced mushrooms (I tried portobello and think any of the browner ones would be best) - all before adding the tofu scrambler (tofu plus the seasoning - pre mix it in a bowl and add a little water if its a firm tofu to help the seasoning get well distributed - I mash it with a fork so it isn't cubed, but not to make it too slushy either) - and then when the seasoning is well distributed through the tofu and other ingredients in the sautee pan, add in chopped fresh spinach and cook until spinach is wilted down - stirring to get it evenly through out the dish. This combination of flavors makes it wonderful! 1 block of tofu and one seasoning packet serves two. Yum! I usually have brown rice with this too. Even better if served with baked country style potato wedges and organic ketchup on the side.

Apple-pecan muffins

I ended up with a bag of leftover apples from my field trip to Jasper, so I made these muffins to use up some apples. I brought them into school to share, and everyone loved them. I don't think they realized they were eating whole wheat vegan muffins. I am so sneaky.

• 1 1/3 c. whole wheat flour
• 1 c. quick cooking oats
• 1/2 c. brown sugar
• 1 T. baking powder
• 1 1/2 t. ground cinnamon
• 1/2 c. soy milk
• 5 T. margarine, melted
• 1/4 c. maple syrup
• 1/4 c. unsweetened applesauce
• 1 c. diced, peeled apples
• 1/4 c. chopped pecans
  

Pre-heat oven to 400. Combine dry ingredients. Mix wet ingredients together. Mix wet ingredients into dry ingredients, stirring just until moist (don't over mix too much!). Stir in the apples and pecans. Put in muffin cups and bake for 20-25 minutes. This makes about 12-15 muffins.