Vegan Cooking with TLC

I developed my first tofu scramble recipe after eating a vegan "scrambled egg" at Flora Kitchenette in Louisville, Kentucky. This is not that recipe. I believe this is the fourth or fifth attempt.  Two of the recipes survived including this one, Tofu Mushroom Scramble. Let's call the rest learning experiences... The lime juice really elevates this recipe! Tofu Mushroom Scramble makes a great savory breakfast, light lunch, or even a light dinner. Tofu Mushroom Scramble 1 10-ounce package very firm tofu ¼ of a medium onion 1 garlic clove ½ medium bell pepper 4 button mushrooms 1 carrot ¼ cup hot water 1 tablespoon ground flaxseeds ½ teaspoon no-salt spice mix, such as Kirkland’s 1 teaspoon turmeric ½ teaspoon paprika 1/8 teaspoon freshly ground black pepper 2 cups vegetable stock 4 tablespoons nutritional yeast 1 lime Finely chop the onions. Grate garlic clove. Dice the bell pepper, and mushrooms. Grate carrot. Us

Loay asked me to create a vegan oil-free oatmeal cookie. I did what I always do when I want to create a recipe. I read several recipes. I looked at what worked and what made sense. I thought about what I could substitute for various ingredients. I wrote it up, did a bit more research, and then tweaked the recipe. Finally, I made them and was surprised with how well they turned out the very first time I made them. I waited a few weeks, pulled out the recipe and made them again. I only needed a couple of very minor tweaks, so here is the recipe! This might be the healthiest cookie I've ever made, at least thus far. Peanut Butter Oatmeal Raisin Cookies 2 tablespoons ground flax seeds 2 tablespoons hot water 1 cup whole wheat flour 1 teaspoon ground  cinnamon ½ teaspoon baking soda 1 cup peanut butter ½ cup plant-based milk ½ cup date sugar 2 tablespoons maple syrup 1 teaspoon vanilla extract 1 ½ cups thick rolled oats 1 cup raisins 2 tablespoons

I developed this recipe after watching some videos about lentils and rice on nutritionfacts.org . I wanted to use black rice, and I liked the idea of pairing it with black lentils. I was surprised at how much I liked the combination. I've used this pairing with a variety of spices including this recipe with Cajun spices. I really like this dish particularly with a very simple salad as an accompaniment. Cajun Black Lentils with Black Rice 1 cup black lentils 1 cup black rice 1 small red onion 2 garlic cloves 1 tablespoon ground flax seeds ¼ cup hot water 1 tablespoon Cajun spice mix 1 tablespoon dried cilantro 1 teaspoon paprika ½ teaspoon turmeric 1 bay leaf 1 teaspoon no salt seasoning 2 cups vegetable stock 2 tablespoons pine nuts (optional) Rinse lentils well. Rinse rice. Finely dice onion and garlic cloves. Pour hot water into a medium sauce pan . Add flax seeds and stir to combine. Cook 2-4 minutes. Add Cajun spic

Mango Banana Blood Orange Water is one of my favorite fruit infused waters... But then again, I think most of the fruit infused waters I make are a favorite when I'm drinking them. I'd been waiting for a while for the local grocery store to get blood oranges in stock, so I could make this one.  Since the First Alternative Co-op finally had blood oranges back in, I decided to bump the recipe I planned to post this week to next week.  I really like fruit infused water as a way to make water be more interesting, particularly when I start slacking off drinking enough water on a daily basis. Mango Banana Blood Orange Water 1 cup frozen mango* 1 banana 1-2 blood oranges 48-60 ounces water Slice blood orange and remove seeds. Peel the banana and break into pieces. Place all the fruit in a 48- 60 ounce pitcher . Cover with water. Refrigerate. Let infuse for 12 hours. *Fresh mango will also work, but I prefer to use frozen in this recipe,