Sunday Breakfast with Mami

Happy Sunday morning to everyone! Hopefully you can ease into the day and share time with loved ones and on projects or adventures you find fulfilling and joyful. If you do not have the day to yourself (if you have to work), I still wish you a happy Sunday, and I thank you for providing a valuable service on this day, and hope you find fulfilment and joy in your day as well.

Today, at Mami’s household, we are having a slow start; sipping on coffee and waking up slowly. The weather of the day is lending an even slower-motion feeling. Not sunny, a little chilly, and somehow a  quiet theme is playing itself out .

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It’s What for Breakfast!

So, here’s breakfast because not quite feeling like oatmeal or other cereals, not quite in the mood for toast or fruits, and definitely not in the mood for pancakes. But definitely hungry. So I made tofu scramble with the usual scramble veggies, which are mushrooms, onions, red peppers, and seasoned this mixture with tumeric, Berbere Seasoning from Frontier Natural Products.

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Berbere Seasoning

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After the tofu scramble was cooked and seasoned,  I arranged the scramble and polenta in a bowl and decorated with leftover elements from last night’s supper of veggie tacos. A spoon ful of blackbeans, few chunks of chopped tomato, approximately 1/8th of an avacado, and then sprinkled the food in the bowl with chopped cilantro, scallions and nutritional yeast…oh yes, and my favorite,  non-calorie condiment, lime juice. Very good, very filling and looks pretty nutritious!

And now, onto the rest of the day!

Thank you for sharing your time with me.

Take good care of yourself and your loved ones and remember to cook and serve good food!

 

 

A Totally Cheezy Experiment

I’ve been researching my cookbooks,various recipe websites on line, and watching endless You-Tube presenters, trying to find and comparing recipes for a fairly low fat, easy and delicious, cheese- type sauce.  And all recipes I found were pretty similar and also appeared as if they all used a similar technique. It really blew my mind at how easy a vegan cheese sauce could be. All I could wonder was, could it really be that good? And if it was good, perhaps it would be nothing like a cheese sauce, but more like a white sauce. This idea seemed to logically make more sense to me. But where was the flour and  butter to make a roux, or the cornstarch slurry or arrowroot slurry? Could it really be that easy and also taste good?

Well. I was surprised.

To start with,I soaked 1/2 cup raw cashews in a container with plenty of water to cover. I let the cashews soak for one hour while I was preparing everything else.

In a medium saucepan, I put 3 cups water, 1 small to medium potato, peeled and chopped, 1/2 onion, peeled and chopped, 1 small carrot, peeled and chopped, 1/4 red bell pepper, chopped, 4 cloves garlic, salt and pepper. I let this cook until all veggies were soft, then set aside to cool a bit before blending in a blender.

After an hour, I poured the pan of veggies and all its water into my blender. I then drained the cashews and put them in the blender with the veggies. Also to this mixture I added a pinch of cayenne pepper, a pinch more of salt, and 1/3 cup of nutritional yeast, and then let the mixture whir away in the blender. At first I thought, this is strange, how can this be? But I stayed with it and begun to see a change in the texture of the sauce. I stopped the blender and tentatively lifted the lid to check out the consistency of the contents. I’ll be darned if it didn’t look like a cheese sauce. Then I tasted it. Gingerly, at first, but wait a minute… Wow! That was good! Texture was silky and amazing and the taste was very delicious. And it would pass as a cheese sauce!

I immediately steamed a head of purple cauliflower which I had in my refrigerator waiting for me to get inspired as to how I was going to serve it. I presented the cauliflower in a large bowl then poured the cheese sauce over the entire head, it was beautiful. And it tasted even better!

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Purple Cauliflower with Vegan Cheeze Sauce

But wait, I thought, I can pretty it up with a sprinkling of a few seasoned bread crumbs:

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Picture Ready!

And then I thought, Why not add taco sauce, hot sauce and more nutritional yeast? I gave a sample to my husband and he was very impressed. I  told him it was queso sauce and gave him tortilla chips with it. He said it was very good, and ate the entire serving I gave him. He also liked the cauliflower with cheese sauce and was surprised when I told him how I had made the sauce, and how easy it was to vary the sauce, to get a different flavor spin.

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And for my last experiment using the cheese sauce, I thought I would put it with a lasagna. The stuffing of the lasagna was made with a tofu spinach blend, which consisted of tofu and spinach, of course, and bread crumbs,nutritional yeast, italian seasoning and smashed garlic cloves sauteed with chopped onions and chopped red peppers, and then seasoned with salt and pepper.

I layered the cooked lasagna noodles with the tofu spinach mixture, the cheese sauce, noodle, tofu spinach mixture, red sauce and continuing on until all ingredients were used. I think I had four layers of noodles. I baked the dish for one hour and then let it sit for half an hour. And, another surprise! It was very hearty, and very good. Not to be confused for a luscious Italian lasagna laden with ricotta and parm and all the other cheesy tastes, but it was a good meal. Filling and warmly comforting, with a robust flavor. Yes. It was a very good lasagna. But just not a great lasagna. But then again, I never was a fantastic lasagna cook. I will have to keep at it to see if I can come up with one that is better.

Next time I do a cheese sauce, I will try it without the cashews and see how it does.Even though I only used half a cup of cashews in the entire batch- and the batch made about four and a half cups- I would like to make a cheese sauce with no fat added. I have seen recipes that do not use nuts, everything else was pretty much the same, so maybe that will also be possible, and hopefully I will be just as surprised.

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My Lasagna( non-Italian)

So, all in all, I was pleased with learning this new technique.It opened up another avenue of learing how to make sauces to serve with meals when you need that extra something for flavor, but you just don’t want to add alot of calories or fat in the form of dairy products and processed prepackaged sauces.

Thank you for reading my post, and let me know if you’ve had similar experiences discovering something new!

Till next time, take care of yourself and your family, feed them and yourself, well!

 

Our Supper Tonight

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Supper tonight!

Tonight for supper my husband and I had an Asian inspired feast. While almost all our supper was vegan, my husband had a pot of chicken and vegetable soup to begin his meal. He requested I make him chicken soup as he is recuperating from an operation and this is a comfort food for him. Although he mostly eats vegan meals at home, I respect that he is not totally vegan or plant-based and if he has a request I like to honor it. After all, he’s had a lifetime of eating a certain way culturally and socially,so to insist that he change his choices to my choices is presumptuous and unfair. He does agree he feels better when he eats plant-based and it has helped him bring down his cholesterol, and as a result he is eating, enjoying and requesting more plant-based meals. And if eating this way keeps him healthy and feeling good, then that is enough to make me happy.

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Huge Asparagus Spears!

On the way home from work today, I stopped to shop and I found these absolutely beautiful fat asparagus spears on sale, and I knew this was one of my husband’s  favorite veggies, so naturally I picked them up. I steamed them over a water bath, and really used no seasoning at all. They were tasty all on their own, steamed to tender crisp.

The thick ends I had trimmed off the stalks, and steamed them separately and for a longer time until they were very soft. I intended to use the softened and cooked trimmings to make a creamy asparagus soup over the next day or two.

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Edamame

Next, I steamed frozen edamame for just a few minutes, and tossed them with a teaspoon of coarse ground sea salt to make a protein packed side dish. Don’t eat the tough outer  shell- you only want to eat the tender beans inside.

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Korean Radish Kimchi

As another side dish, I scooped out of a jar kept in my refrigerator, a kimchi I had made from korean radish. Korean radish (also called Mu) is similar to Daikon radish, but is not quite as long and more rounded, and it comes in a variety of sizes. I learned to make Kimchi from  You Tube personality, and Cookbook author, Maangchi. You can find her and her recipes by going to Maangchi.com her recipes are easy to follow, tasty and well presented. I love Maangchi and had the pleasure of meeting her in a meet-up in Connecticut  where we all gathered for a picnic of delicious Korean food and went for a walk in the park afterward. It was a very fun day ! I did veganize the kimchi recipe, but once you know how to do it , it’s very easy to make accommodations, and Maangchi will also at times give ideas on how to veganize her recipes. She is awesome!

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Brown Rice, Beluga Lentils and Green Peas

My next side dish was the rice course. This was a medium grain brown rice cooked with black beluga lentils and green peas. The lentils and riced cooked together and took about 40 minutes to cook, and then I folded in a cup of frozen peas, turned off the heat and let the pot sit, covered, for about 10 minutes before I served it with supper,

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Teamed Tofu with Gochujang and Soy Sauce Topping
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Yum!

For another dish, I cut tofu into bites-sized pieces and steamed them for 10 minutes, until they were hot all the way through. Then I made a sauce by mixing together gochujang ; which is a spicy red pepper paste found in the Korean section at the grocery store, soy sauce, rice wine vinegar, a little brown sugar, roasted sesame seeds and thinly sliced scallions. I topped each bite of tofu with a small amount of dipping sauce, and then garnished them with a slice of scallion and a small drop of sesame oil. So tasty!

I drank with my meal a small cup of teeccino, an herbal coffee substitute and my husband had a cup of tea.

All in all it was a very good meal, and we had our fill, and really only had three asparagus spears leftover.

I am so glad I’ve learned to cook this way – its simple food, prepared simply, and yet it is filling and satisfying and celebrates the arrival of spring and the clean flavors of foods that are nourishing to the body and beautiful to behold.

Happy Spring ! Thank you for visiting my post today!