Tofu Scramble

Okay, so there's defintiely pictures to come. I promise.

At least once a week, Lindsay and I make breakfast food. Sometimes it is actually for breakfast and others it is for lunch or dinner. Either way, it's my time to make food for her since she usually makes everything else (with my assistance of course!). My breakfast specialty is tofu scrambler and we always have that with a side or two (usually toast and hashbrowns or fake breakfast "meat").

I don't use a recipe or anything for the scramble, just add spices and veggies (and sometimes veg*n cheese or bacon) to the mix and go.

Here's what i used for this batch:

• chopped mushrooms
• diced onions
• diced tomatoes
• veggie spice
  
• cumin
• turmeric
• curry
• paprika
• salsa
• 1 block of vegetable tofu (FIRM)

and the process:

1. Chop the onions, tomatoes and mushrooms.
2. Fry up the onions and mushrooms in olive oil until the onions are translucent
3. Crumble the block of tofu into the pan
4. Mix in about a cup of salsa
   
5. Min in a couple of teaspoons of veggie spice for flavour and colour
6. Mix in cumin, curry, paprika, turmeric to taste/smell
7. Make sure everything is mixed well and reduce heat on the frying pan and let it cook for a while to absorb in all the flavours

Get Better Soup

Poor Neil is sick so i decided to make him some soup to get better!



Ingredients:
1 small onion
1 large carrot
1 largish potato
a few mushrooms
a few morningstar chicken strips
1 head of roasted garlic
6 cups of "chicken" stock
1 teaspoon of veggie boullion
2 teaspoons of veggie seasoning
salt and pepper
1 can of canellni beans
1 tablespoon of cornstarch and a little of the cooking liquid


saute the onion in oil while doing this cut up the carrot and potato and then add to pot. cook for a bit and then add the diced up mushrooms and chicken strips. stir and then add the veggie seasoning and salt and pepper. mix and let cook about a minute. then add the "chicken" stock and the veggie boullion. mix a bit of the cooking liquid with the cornstarch and then add. Let come to a boil. Then add the beans and roasted garlic. Let simmer about 30 min. (best to set over night)

let

Mushrooms and Fava's

I decided to make mushrooms with sage and a side of cajun roasted fava beans



for the mushrooms with sage:
2 cups of mushrooms
1 small onion
1 tsp sage
1 tsp vegetable spice
1/4 c sour supreme
salt and pepper to taste
and left over potato wedges

saute onion in a small amount of oil. once translucent add mushrooms, sage, and vegetable spice. cook for 3-5 min. then add salt and pepper and potato wedges. then add sour supreme

for the fava beans:

i use frozen and thaw them a bit in the microwave.
pre-heat oven to 450 degrees

on a sheet pan put 2 cups fava beans and then sprinkle about a tablespoon of olive oil over and about 2 teaspoons of lime juice. next sprinkle a good amount of salt on and some pepper and cajun seasoning (i like to use a little montreal chicken spice and cayenne pepper) then toss to coat and place in the oven and cook until golden brown.

NB PIZZA NIGHT

This is Neil's yummy pizza:




Pre-made pizza crust
sauce of bruschetta
topped with roasted red peppers, fresh tomatoes, mushrooms, zucchini and artichokes!

Left Overs

I made some risotto a few days ago and have been using the leftovers to make different things. The other night i made a calzone and i used the recipe from my last post for pizza crust as the crust for the calzone.



The filling:
leftover Risotto
leftover sundried tomato pizza sauce
carmalized onions and mushrooms

i mixed these together and filled the calzone crust and then baked at 400 degrees for 20min.

Pizza in Vermont

Over Christmas break I had my girlfriends over and we decided to make pizzas.



Crust:
1 Cup warm water
1 packet of yeast
1 teaspoon sugar

mix and let sit until yeast is active (foamy)

then add 1 Tablespoon of olive oil and 3 cups of flour and 1 Tablespoon salt

mix into a ball and then let sit for 20min-1hr letting it rise

Sauce:
2 Tablespoons water
3 Tablespoons oilve oil
1 Cup oil packed sundried toamtoes

then add whatever toppings you like and bake at 400 degrees for 15-20min until crust is brown and crunchy

Apple Crumble Pie

We had some apples that needed to be used so I decided to make an apple crumble pie.



i used a premade graham cracker crust, about 6-8 small apples and topped it with a mix of margarine, brown sugar, flour, oatmeal and a pinch of salt.

Pita Pizza's

Saturday afternoon we had friends over for lunch. We had some leftover falafel and pita. We decided to make pizza from it.



we brushed the pita with oilve oil and salt and pepper and toasted them in the oven.



while this was cooking we made hummus and sauted up mushrooms, onions, and peppers and pan fried the falafel.



once the pita was toasted we spread the hummus on the pita and topped it with a variety of toppings from green onions to roasted red peppers, the sauted mix of vegetables, the falafel and tomatoes.

Indian Fusion Rice

One afternoon decided that we wanted to make some fried rice. We decided to have lentil burgers with our fried rice.



First we made a cup of brown rice in our rice cooker. While the rice was cooking I heated up the wok and fried up some mushrooms and green onions in a little bit of oil. Once rice is finished I added the rice. To give the rice an Indian flavour to go with the lentil burger I added 2 tablespoons of Garam Masala and then a tablespoon of tamari to balance the flavours.

A Single Pebble

Delicious family style REAL CHINESE resturant in Burlington, Vermont. Has a variety of vegan options!

Menu Options

small plates:

Vegetable Red Oil Dumplings

Six house made steamed dumplings filled with spinach, shiitake mushrooms, & seasoned bean curd, topped with red oil sauce.
8.25

Potsticker Style Dumplings

Five traditional hand formed dumplings served with a ginger vinegar sauce.
V

Cha Tzu Style Eggplant

Japanese eggplant dipped in tempura batter with a ginger hoisin sauce.
8.75egetable 5.95

Mock Eel

Braised shiitake mushrooms in a ginger sauce. a delightful, crispy flavor and texture.
8.95 (my favorite item)

Double Garlic Broccoli

Wok-fried Broccli in House Garlic sauce with cashew nuts.
9.25



Noodles and Rice

Cold Sesame Noodle

Lo mein style noodles with famous house sesame sauce.
Classic 7.95

Chow Fun Noodle

Fresh wide rice noodle.
Vegetable 16.95

Fried Rice

An exceptional version of the traditional dish.
Vegetable 8.75

Beijing Street Noodle

Wheat noodles tossed with fresh garlic, chinkiang vinegar, & soy. everyday chinese cuisine.
7.95

Capital Vegetable Noodle

Fresh and seasoned pressed tofu with diced chinese vegetables in a peking sauce over lo mein.
11.25

Copper Well Noodle

A very flavorful garlic, sesame seed, & chili sauce topping a lo mein style noodle.
7.95

Lo Mein Hong Kong Style

The ingredients in Hong Kong lo mein are layered rather than wok tossed. Traditional lo mein.
Crispy bean curd 14.25

Lo Mein

Mushroom 10.95



Vegetable Dishes:

Salt & Pepper Tofu Wok seared batons of tofu, tossed with red chili peppers, scallions, ginger, & garlic. 15.25

Many Mushroom Tofu Crispy tofu with straw, shiitake, & fresh mushrooms with chinese vegetables in a black bean sauce. 15.25

Orange Taste Bean Cake Crispy bean cake, chinese greens, & vegetables with orange peel in a pungent garlic sauce. 15.25

Buddha’s Sesame Beef Crispy seitan served with mixed vegetables in a sesame garlic sauce. A house favorite. 15.95

General Chou’s Mock Chicken Seitan showered in a red chili sauce, framed with broccoli crowns. 15.25

Sweet & Pungent Walnuts Battered walnuts, red peppers, onions, & bean cake glazed in a sweet and pungent sauce. 13.25

Double Garlic Eggplant Tender japanese eggplant braised with a special garlic sauce. 9.25

Chinese Greens Quick poached choys, then wok tossed to retain crispness and flavor. 7.75

Chinese Broccoli Poached with shiitake mushroom sauce. seasonal availability and price.

Yu Choy A very flavorful bright green chinese vegetable that complements all single pebble dishes. 10.25/td>

Hearts of Baby Bok Choy Served with braised shiitake mushroom. 9.25

C

Fresh Nappa A crispy cabbage tossed in a cilantro & rice wine vinegar dressing. 6.95

Sichuan Spicy Cucumber showered with a garlic, chili, & rice vinegar dressing. 6.95

amazin food try it!