I hope you don't mind if I use this thread to document and share some of the recipes I've tried with my husband and 17 y/o son.
thanks,
Rosalie
11/30 dinner-Scrambles Tofu with Porcini Mushrooms (adapted from FatFree Vegan Recipes) and Hash Browns
here is the recipe for the scramble:
http://blog.fatfreevegan.com/2008/11/scrambled-tofu-with-porcini-mushrooms.htmlI basically followed the recipe to the T with these exceptions-I used button mushrooms instead of porcinis, 1/2 a green pepper, 1/2 an orange pepper, spinach instead of basil and no truffle oil-just the 2 T water.
here is what we served with it:
http://blog.fatfreevegan.com/2006/01/hash-browns-and-black-bean-burgers.htmlThis recipe was followed except that I used a combination of potatoes red and russet. The boil process was exactly the same, but it took my oven about one hour to get them crispy the way I like them. I put parchment paper down and then sprayed with canola spray-so they did not stick. I added about 2 T chopped onion also.
Our Reviews-
My husband loved the smell of the peppers when he came in the door. He added fresh tomotoes on top and used a WW lavash bread from TJs and rolled it up. I loved it because it was like having scrambled eggs with veggies without the fat and dairy. I liked that it was yellow and looked liked scrambled eggs too! The potatoes were the best, very crispy. Believe it or not my teenager, TK, the fat network guru, could not get enough of it and he has been one tough cookie to feed without dairy or oil.
Other Possibilities:
Add salsa once it is made or chopped onions or pour green salsa with it and serve it with black beans. Or change some of the spices and gear it toward Mexican or Italian.
Hope you enjoy it as much as we did.
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Topic: Rosalie's food adventures (Read 225 times)