Sweet Potato Oatmeal Casserole: From "Oh She Glows"

This is a sweet potato oatmeal casserole from the vegan blog, "Oh She Glows". The recipe can be found HERE.

Basically, it's oatmeal with a cooked sweet potato and banana mashed in, then covered with a crunchy pecan topping and baked.

The only changes I made were: I used 1 cup coconut milk beverage from So Delicious and 1 cup soymilk. I didn't have chia seeds, so I used a little more oats.

Delicious breakfast for several days! I really like the blog "Oh She Glows" and found it in a round about way. Hopefully I will do more recipes from there in the future.

Thanksgiving 2009

From the bottom left: Fiery Sweet Potatoes[recipe from NYTimes], Chik'n Tofu Triangles, stuffing with onions, roasted garlic mashed potatoes, roasted brussels sprouts. There is also an apple slice on the far left.

The sweet potatoes were great! (click on "Fiery Sweet Potatoes" above for the link to the NYTimes Recipe) Blending coconut milk & curry paste into the sweet potatoes was a great idea, and I would make these again. Next time, I will give them enough time to really crisp once in the baking pan so a crust of sugar can be more formed. I became too impatient and took them out of the broiler a little early.

I've made Chik'n Tofu many times before. This was yet another experiment. I used firm tofu (water packed kind), and drained/pressed for a while longer than I normally do. I made a mixture of flour, poultry seasoning (a mix of dry herbs like thyme and rosemary) and some chicken seasoning (another mix of seasonings: salt, garlic, etc.) I sliced the tofu into triangles and then coated each piece with the mix and baked in the toaster oven for 45 minutes. They came out too dry and not seasoned enough -- too much flour. They were still tasty, just not awesome as the last few times.

The rest of the items were pretty straight forward. I roasted a head of garlic in the toaster oven with olive oil and kosher salt for 40 minutes -- or until soft. The garlic just scoops right out. I boiled red potatoes until soft, drained, then added the garlic and a little soymilk and a lot of vegan butter until at the consistency I wanted. I'm a fan of potato skin, so I leave it on.

Brussels sprouts were not as tasty as I've made in the past but again, still delicious. Stuffing was from a bag of bread cubes and my own diced onion and some seasonings.

I love that my plate isn't all brown/beige!

Curried Broccoli with Carrots, Sweet Potato, and Quinoa

I usually make this with cauliflower and will again in the future. Not that this dish is bad with broccoli, but I think cauliflower works much better.

What You Need:
(serves 2)
1c cooked quinoa
300g sweet potato, cubed
200g carrots, baby, sliced in half lengthwise
150g broccoli
80g onion, large dice
2t curry powder
2t ginger paste
2 cloves garlic, minced

For The Quinoa:
I made extra, because it's always useful for any number of dishes. The directions are simple: one cup quinoa, two cups water. I add some salt for flavor, you could also cook in broth of some sort for flavor. Bring to boil on stovetop, bring down to simmer, COVER! DO NOT TOUCH for 15-20 minutes!!!!!! Seriously. It'll be done.

The Rest of the Dish:
(Apologies, I made this a couple weeks ago and my notes are missing the cooking times.)

1. Lightly steam carrots, until just barely tender.

2. While the carrots are steaming, sautée onions (I just use a little spray oil so the fat content is extremely low in this dish) and cubed potatoes until the potatoes get tender and can almost slide a fork through.

3. Add carrots to the pan, mix thoroughly.

4. Add broccoli, ginger, garlic, curry powder. Add a little bit of liquid (water, .25-.5c) and stir everything together. Cover until the liquid is nearly gone. This helps to steam everything a little. Stir, Stir, Stir until everything is mixed together and evenly distributed.

5. Plate up. 1/2c of quinoa and about half of the veggie mixture per serving.

The calories for each serving (NOT including Quinoa) is HERE. The 1/2c quinoa info is HERE.

Brunch: Tofu Scramble and Real Lemonade

I decided to make a nice brunch for myself today.

What You Need:



140g extra firm tofu, crumbled by hand and seasoned (seasoning recipe below)
110g tomato, rough chop
120g green pepper, chopped (I like big chunks, but whatever your preference is)
110g sweet potato, medium dice
60g fresh spinach
75g onion, diced
5g garlic (1 clove, minced)
2t oil
seasoning for tofu:
You can mix the following byb hand/with spoon in separate bowl. I just dumped it into the pan while everything was cooking.

1/2t tumeric
1/8-1/4t paprika
1/8t pepper
1/8t garlic powder
salt, to taste
1/4-1/2t lemon juice
splash of soy sauce (Bragg's would be perfect, but I didn't have any.)

Meh, this seasoning wasn't bad. I'd def. add more salt or even some nutritional yeast. (I am out of that, too!)

1. Put sweet potato (diced med-small) and onion (diced) over medium heat in sautée pan; cook until sweet potato is just getting tender: 5-6mins.
2. Add crumbled tofu (crumbled by hand) and seasoning (if you didn't add seasoning to tofu before hand).
3. Add garlic and green peppers, stir/sautée for 3-5 more minutes.
4. Add tomato, cook for 1-3 more minutes.
5. Dump mixture out onto plate. Add spinach to empty pan and sautée until just wilted. You can add garlic/olive oil/lemon juice/whatever if desired.

Real Lemonade Recipe from a few days ago...Y'know. 3 whole apples, one whole lemon. Seeds, skin, stems, everything. Put through juicer and enjoy. Click on the lemonade tag top read more.

So that's it. Oh, and Here's the complete nutritional info for the tofu scramble; one recipe = 2 servings, nutritional info set up for a single serving Truthfully, I chowed it all down myself, but it could be for 2 people. Especially with the fresh juice added.