Dud #1: “Bluth Frozen Bananas.”

As fans of the show “Arrested Development,” so it’s only natural that we attempt making the famous Bluth Frozen Bananas that George Michael and Maeby peddle to stoners on the boardwalk.  We froze some bananas and then covered them in chocolate and nuts.  Easy enough. 

However, we put them in the fridge rather than the freezer after the chocolate and the bananas got way too mushy inside.  So, either you have to eat it right away like they do on the show, or return it to the freezer (we think).  We haven’t made them again to test these theories.

Dud #2: Sushi.

Sure, it looks delicious.  And it actually tasted great.  But the rice did not turn out at all and was super, super sticky.  Perhaps this occurred because we did not use rice vinegar as the recipe called for.  Perhaps the rice was just crappy or overcooked.  Who knows.  Regardless, I blame the rice.

The cucumber, carrot, avocado, and tofu filling was totally delish, along with the soy sauce and wasabi.  Damn.  It all looked so pretty, including the miso soup we made (from a packet).  It was kind of bland and burnt-ish tasting.  And I think I overdid it on the tofu.  Overall, the soup was pretty boring.  But what do you expect when you make something out of a packet and just add hot water?

Better luck next time!

2 dried bay leaves

1 head of escarole, trimmed and cut into 1 1/2 inch pieces

1 1-lb bag tortellini of your choice

Salt and pepper

Combine 2 cups of water, the 3 cans of veggie stock, 2 bay leaves, and salt/pepper in a stock pot. Bring to a boil. Add escarole, stirring constantly, and cook until wilted (about 15 seconds). Add the tortellini and cook until they float to the top (about 4 minutes).

At this point, I like to take it off the burner and let it sit – covered – for another 10 minutes so the flavors will blend together even more. Add more salt and pepper to taste, if you like. This soup manages to be both hearty and light at the same time, if you can believe that. Ryan and I almost always eat the entire batch. I just made it on Saturday, but now I kind of want it again tonight.

Enjoy!

These ROCK and are very easy to make. Braggs’ Liquid Aminos adds a light, soy sauce-ish flavor without all the salt that regular soy sauce has. Hard to find, but any natural grocery or health food store will probably carry it.

6 new/baby potatoes
Handful of fresh green beans
2 Tbsp Braggs liquid aminos
1/4 C onion (optional)
Sea salt
Fresh pepper
Rosemary
Vegetable or Olive oil
Water

Set oven to BROIL.

Begin by quartering the potatoes. Add 1-2 Tbsp vegetable oil to cast iron skillet, and then add potatoes. Sprinkle with salt and pepper. Cook in broiler for 10 minutes. While this is cooking, snap the ends off the green beans and wash them.

Remove potatoes from broiler, and add green beans, Braggs, and 1/4 cup of water. Cover and cook/steam on medium heat for 10-12 minutes, stirring occasionally. Add onion for last 3-5 minutes.

Remove lid and allow water to evaporate slightly before serving (takes 5 min. or so). Sprinkle with rosemary and serve! (Serves 2.)

Shown with a veggie burger wrap (veggie burger, fresh spring mix, tomato, mushrooms, Annie’s Goddess dressing, Cholula hot sauce, all rolled up in a handy tortilla). 

So, without further adieu, here is my recipe for homemade vegan breakfast burritos.  Hope you like!

Vegan Breakfast Burritos

(filling can also be used alone as a Tofu Scramble)

Potatoes/vegetables:

1 Tbsp vegetable oil

1 large or 2 small potatoes, finely cubed

1/4 C red pepper

1/4 C green pepper

1/4 C onion

1/4 C vegan “ground beef”

1-2 “Baby Bella” mushrooms (optional)

1 clove garlic

2 tsp cumin

1 tsp seasoning salt

1 tsp chili powder

Salt & Pepper

Tofu:

1/2 brick Melissa’s firm tofu, drained and mashed

2-3 Tbsp nutritional yeast

Cholula hot sauce

Salt & Pepper

Extras:

Tortilla shells

Salsa

Avocado

Cilantro

Preheat oven to BROIL.  Add oil in cast iron skillet, but do not heat it up.  Add potatoes, salt, pepper, cumin, chili powder, and seasoning salt.  Mix to coat all potato cubes with spices and oil.  Cook for 10 minutes on top rack, uncovered.

While the potatoes are cooking, heat 1 Tbsp of oil in a skillet, and add the mashed tofu once it is shimmering.  Add salt, pepper, and nutritional yeast.  Scramble for 8-10 minutes (like preparing eggs) or until golden brown and/or slightly crisp.

When the potatoes have cooked, add the remaining vegetable ingredients, the vegan “ground beef,” and scrambled tofu and mix it all up.  Return to broiler and cook for 5 more minutes, uncovered.  Upon removing from the oven, add the clove of chopped garlic and mix it all up.  Adding the garlic before the last 5 minutes of cooking will result in it getting burnt and icky.

I find that heating the tortilla shells in a microwave for 18 seconds is perfect to soften them up.  Fill them with the potato/vegetable/tofu mixture and top with salsa, avocado, and cilantro.  Serve with a vegan mocha* to truly emulate my weekend breakfast.  Most importantly – enjoy!

*Recipe coming soon!