Chicken Season Rice

Measure       Ingredient

2 3/4 cups    Water

2 cups         Jasmine Rice

1/2 Tbsp.     Olive Oil

1 tsp.           Onion Powder

2 tsp.           Garlic Salt

3 tsp.           Chicken Flavor Powder ( I use Massel brand, it's vegan and the flavor resembles the flavor of chicken more than any other boullion/seasoning I've tried!)

Chili Oil to taste

Heat water and olive oil to a boil.. Stir in seasonings and rice. Simmer on medium low heat until most of the water has evaporated. Lastly, tun heat to low and steam till all the water has evaporated. Turn off heat and let the rice rest for 5-10 minutes before serving.

disfrútala!!

Vegan Egg Salad

This is an awesome recipe for an old time picnic favorite! It's quick and easy to make and a great item to keep on hand in your fridge for sack lunches or a spread for crackers!

1 lb tofu, crumbled

1 1/2 tsp black salt

2-3 Stalks celery, finely diced

1/2 - 2/3 cup Creamy Cashew Mayo or Vegenaise

1 Tbsp Lemon Juice

1/2 tsp Turmeric

1 tsp Brown sugar

Mix together the mayo with the spices and celery and stir in the crumbled tofu. Refrigerate at least 2 hours or overnight. 

Enjoy!

Southern Oil Biscuits

"So okay, come again"? "You said you don't like biscuits"? "Oh, your'e not crazy about biscuits"?, That's about to change right now. I mean, who doesn't love a warm, biscuit with that deliberate crunch of crust, and puff of soft dough? Especially if it is enveloping warm scrambled tofu, smooth cheesy sauce, and a perfect tomato slice to make the irresistible vegan mc- muffin? Okay, what I just said (actually, I didn't just say that. Okay, you got it, I wrote it. :)) sounds rather ignorant, and very biased; but that fact is totally besides the point! Isn't it? Enjoy!

2 1/2 cups All Purpose Flour

1/2 cup Whole Wheat Flour

4 1/2 teaspoons Aluminum-Free baking Powder

1 teaspoon Salt

1 1/4 cup Soy Milk

1 teaspoon Lemon Juice

1/3 cup Olive Oil

Preheat oven to 425F.

Stir together soy milk and lemon juice and set aside.

In a medium mixing bowl, stir together flour, baking powder, and salt.

Make a well in the flour and pour in the milk-lemon mix, and then the oil. Stir it all up to form a soft dough.

Turn the dough out onto a heavily floured surface and lightly knead to form a smooth, semi-firm dough. Knead 10 times is a (legendary) good rule of thumb.
Roll (I pat instead) out the dough approximately 1/2"-3/4" thick.

You may cut out the biscuits with a biscuit cutter, upside down glass, or knife, The principle behind this is to literally cut the dough to form a sharp edge that the dough recoils from before baking. After it goes into the oven, this edge allows the dough to rise, and expand far more than balls of dough were broken off and the biscuits were hand patted together.
Place the biscuits on an ungreased baking pan. If you like your biscuits crunchy all the way around, then leave plenty of space between them, otherwise, snuggle them up, so you can peel the crusty pillows away from each other.

Brushing the tops with some oil an option.

Bake the biscuits for 15-20 minutes. If after this time, for some common reason, your biscuit top are not as brown as you would like them to be, turn your broil on LO, and brown them to your hearts desire.

And as always, Enjoy!

Vegan Scrambled Eggs

Look no further! You have just encountered T H E. B E S T. vegan scrambled eggs/ aka Scrambled tofu recipe, that there is. This recipe is super quick, easy, and tastes practically              j u s t   l i k e   e g g s  (thank you, black salt) ! So, what are you waiting for? Why not have "Sausage", "eggs" and biscuits for breakfast?

Ingredients

1 lb. Extra Firm Tofu

3 Tablespoons Olive Oil

2 Tablespoons Nutritional Yeast Flakes

1 1/2 Teaspoon Kala Namak Black Salt

Directions

1. Pour the olive oil into a non-stick skillet over medium high flame.
2. In the meantime, divide block of tofu into four smaller sections, then mash with a fork. The thickness or fineness of the finished dish is up to you. I like to have my vegan eggs mostly fine with a few medium pieces!
3. Add the tofu to the warmed oil and leave undisturbed for 5-7 minutes; you may need to adjust the range heat accordingly.
4. Then begin to turn the tofu over on itself, making sure to cover each piece with some of the olive oil. Allow to cook more and stir occasionally to prevent sticking.
5. After about 5-7 more minutes, check that all of the water has escaped from the tofu and has evaporated from the skillet. 
6. Add the Nutritional yeast and Black salt and mix it in. Cook for 3-5 more minutes to allow the tofu to absorb the flavors.

And as always, enjoy!

Mash Tofu

Adding tofu to warmed oil

Adding tofu to warm oil

Begin to turn over tofu from bottom 

Add Yeast flakes and black salt

Enjoy!

Veggie Pizza Swirls

Pizza Swirls are the savory equivalent of Cinnamon Rolls. You can stuff these with anything. I didn't use a Cheese alternative with these but you may fill them or top them with cheese! 

Ingredients...

1 recipe authentic New York Style pizza dough

1 jar of your favorite Pasta Sauce

Topping:

Red onions

Spinach

Red, green, ad Yellow Bell Peppers

Cheese

Black or green Olives

Directions...

1. Roll out your prepared dough; sprinkle your favorite toppings on it and roll it up just like cinnamon rolls.

2. Spread a thin layer of sauce onthe baking   pan. Slice the roll into 1.5" to 2" sections and arrange them on the pan so that they are close and touching but not super snug. 

3. Let the Pizza Swirls rest for 25 to 30 minutes and preheat your oven to 425 degrees.

4. When your Pizza Swirls have risen, plae them in the hot oven and bake for 15-25 minutes or until they are golden brown.

Enjoy!

 

Savory Gravy

2 1/2 cups Water

1/3 cup All Purpose Flour

1/3 cup Nutritional Yeast Flakes

1/2 Tablespoon Garlic Salt

1 Tablespoon Onion Powder

1 Tablespoon chicken seasoning

Dash Savory

Dash Oregano

1 1/2 Tablespoons Braggs Liquid Aminoes or Soy Sauce

2 Tablespoons  Extra Virgin Olive Oil

Jamaican Rice and Peas

Ingredients

1 1/2 cups Small Red Beans
7 cups Water
1/2 cup Rich Coconut Milk OR one 2" x 3" piece of Frozen Coconut Cream

5 cups Jasmine Rice

Small handful Whole Garlic cloves

6  Scallions, Whole
1 Onion, sliced

1 bunch Thyme

1/2 a Green Pepper, sliced
1 1/2 Tablespoon Salt

1 1/2 Tablespoons Brown Sugar

4-5 Whole Allspice Balls
2 1/2 Tablespoons Olive Oil

Kitchen Supplies and Utensils


Large Pot
Chopping Board
Knife
Large Spoon
Measuring Cup Set
Measuring Spoon Set


Way to go...

1. Soak beans in a good amount of water {use your judgment :) } for 4-6 hours.
2. Strain beans but save the soaking water because this is what gives your rice and peas a good, healthy color.
3. Measure the amount of bean water you have, and if needed and more water to make the total equal 7 cups.
4. Place beans, measured water, and coconut to the large pot and bring to a low boil.
5. Cook beans until tender but not fully cooked; you want the beans to be almost cooked not not yet cooked, because they will continue to cook after the rice is added. If your beans are fully cooked, it will make the rice mushy - not good {really bad ;/ }
6. I like to mix the rice and seasonings in a large bowl, and lay the green peppers, onions, green onions,  and thyme on top of the rice while the beans are cooking to save time and energy.
7. Add the rice, seasonings, and veggies to the beans, stir to bring up the beans or else they will sink to the bottom of the pot. Immediately cover and turn heat down to low.
8. Simmer for 1-2 hours until rice is cooked. Note: Do not stir the rice again, or the starch being released from the rice will make is mushy; also do not open the pot ore than once or twice because the water to rice ration is very low in this recipe and it can dry out; it is that way so that the rice and beans will cook to perfection at the same time and they both will be dry. The process may seem complicated, but once you get the hang of it, you'l know exactly what to do!

As always, enjoy!

1. 

   This is your red bean water

Adding the beans and coconut cream to the large pot.

Placing the garlic cloves in the simmering beans.

Pouring in sliced green peppers, rice, and seasonings.

All ingredients added, waiting for it to cook!