"YES-Salad"

One whole avocado

Handful Mixed nuts

Sauteed shiitake mushroom, 1/2 small onion, 2 cloves garlic

Handful chopped endive/any crunchy green

Diced, Roasted Yam and White Potato

Rice Wine Vinegar, Olive Oil, Blackpepper

Blissfully Perfect Vegan Macaroons

I like to look at lots of recipes. I have several cookbooks, but mostly I look online at the endless array of ideas. I sop them up like a biscuit with gravy. But I hardly ever write them down or use them, as written.

Cravings for collards and almond paste lately- perhaps a calcium craving? Both were purchased today, and collards were in dinner- so the search for Macaroon recipes was up next.

The traditional recipe is made with egg whites. I knew, of course, this was completely unnecessary--eggs always are--so I searched for vegan recipes. One called for ENER G-egg replacer, and another called for lots of coconut milk, non-dairy milk which had to be reduced over heat before baked...

My age-old question yet again was risen--Why do so many recipes go into such complexity when simplicity will not just "do"--but be much better.

Here is my just invented Macaroon Recipe:

I call it "Blissfully Perfect Macaroons"

2 cups almond milk

2 tbsp almond paste

21/2-3 cups shredded coconut (I used organic unsweetened)

2 tbs maple syrup

1 tbsp Ginger Jam (optional)

Preheat oven to 300 F
Large Mixing Bowl: milk, ginger jam, almond paste, maple syrup- mash with utensil until homogenized
Add coconut, mix together- add more if necessary until a nice consistency, much like oatmeal is reached.

Place in small mounds on baking sheet, greased if you prefer not too work just a little harder to get them off.
Bake for 12-15 minutes or so, until just golden brown on edges.


The Ginger jam gave the macaroons a special surprise kick- without it I am sure they would still have been delightful- Almond paste is your best friend.

Once you have tried these you will never buy another creepy egg-macaroon again. You will devour these--guilt free and go out to the store to buy more ingredients before it closes. You will be happier and more generous. You will never feel depressed again.

I have to go now and be alone with my still remaining Macaroons.

The Tofu Scramble that Was Almost in a Tortilla.

The past few days have cooled down, mercifully, since the 90+ Excessive Heat Warnings of earlier in the week.

Now it is blessedly clear, bright, and cool and I have a long weekend ahead of me.

Earlier in the week, when it was too hot and humid to even breathe outside--I took refuge in the basement of my new residence. Being unable to muster the strength to brave the temperature upstairs, I stumbled upon Vegetarian websites, gorging visually on recipe after recipe after recipe.

Now that the air is more habitable for human life, I've been playing in the kitchen once again.

This morning was a lazy start. My room is still a wreck from move-in and I finally have a bed that doesn't fold in half, so I enjoyed the part of the day before everything begins.

Our house garden is so beautifuL! On the back porch we have basil, thyme, oregano, and mustard leaves. In the front herb garden is orange mint, chocolate mint, spearmint, fennel, a different oregano, catnip, 2 kinds of sage, and chives.

In the garden, I've discovered a new a found taste that I love! Lovage--a celery-like flavor with thin, tender leaves. I've been tearing several leaves and mincing them with the fresh herbs adding just a hint of celery flavor. It is strong!!

I've never been a celery fan, at least solo, however I am learning to add flavors like layers of paint--just enough to add color and depth, but not to overpower.

My method for breakfast began by emptying the fridge of all my produce. This amounted to a box of tofu, red cabbage, crimini mushrooms, fresh garden greens, black beans and sliced red onions from the night before, the top third of a red pepper, and one overdue tomato begging to be used. 

2 garlic cloves, of course, crushed and minced, when into the cast-iron skillet as it heated up. Next, the red onion and black beans (about 1/4 cup and 1/2 cup respectively) added their own juices to get things sizzling, and about half the box of tofu--already torn in half and pressed for a few minutes with a clean cloth towel to reduce water content.

So back to the skillet--I added my herbs of choice for the morning, chili powder, cumin and a bit of fresh ground black pepper.

At this point, I added my sliced mushrooms and diced tomato and mixed it all together for a few minutes.
I didn't use much of either of these- I could already see I had made plenty of food. I used about 1/4 cup of mushrooms and tomatoes each.

Once the mixture had cooked for a good 10 minutes, the mushrooms and onions were slightly soft, I turned the heat off and added about 1/8 cup of the red cabbage and red pepper each. I wanted to squeeze them in even though I was looking at about 4 servings here.

I initially scooped about 1/2 cup of the mixture onto a whole wheat tortilla. I topped it with some garden greens and some Tapatio! I guess I am just used to eating a carb with every meal.
Maybe the heat is still getting to me. Maybe it was all the cold pasta salad I ate when it was too hot too cook. But I took one bite, and determined this was a fork and knife breakfast scramble.

Delicious!

Vegan "CheeseSteak" !!

As we all know, Cheesesteaks are superdelicious. I mean, there's nothing like them.

And as we all know, the cholesterol and saturated fat are good enough reasons to avoid them.

In this recipe, I take a standard bean flour/nutritional yeast sauce to imitate that cheesy flavor and texture that makes Cheesesteaks such a "feel-good" favorite...at least while it's going in!

So, I start with a small sauce pan. Water works well, but any non-dairy milk will add a more complex and deep flavor and texture.

If cooking just for two, only a small amount of liquid is necessary- about 2/3 cup to start. I aim to put no more water than sauce I want to end up with at the end.

I immediately add all the spices I want. I put dashes of salt, chili powder, cumin, sometimes old bay. And lots of fresh ground pepper. Always. If I have herbs, yes they go in. How much? Not too much!

When boiling, I add 1/8 cup of nutritional yeast, and 1/8 cup of bean flour- usually by filling my 1/4 cup measure half each. Whisk immediately. Let it cook a few minutes, this is key for great "creamy" texture.

With the heat on low- just to keep it warm, no longer to cook anything-- I add all the veggies I have in the house- This meal it looks like I had mushrooms, spinach, garbanzo beans, red cabbage. I bet there are some sunflower seeds in there as well. 

My motto is the more variety the merrier.

And once its warm throughout, I'm done.

Sometimes, when you cook it took long, you lose "Creaminess" as water is cooked out. So add a little more water or non-dairy milk until desired consistency is reached!

Absolutely Smashing! Add Hot Sauce for Long Active Life!

Perfect in a wrap too!

Enjoy. Eat Weekly!