Tag Archives: scramble

Ramping up for the week: An afternoon of cooking and baking


I spent most of the afternoon and evening cooking again. {This involved using and cleaning the Vitamix 3 to 4 times, but was totally worth it.} Probably I was procrastinating finishing those taxes, but I also had news research to do and just didn’t feel like spending time in front of the computer. Plus, I really wanted to get a bunch of stuff made so that we could start the week off with prepared food. I think this is everything:

  • My typical weekend Breakfast Scramble
  • Hummus
  • Seitan {Basic Seitan recipe from The Sexy Vegan Cookbook. What’s different about this recipe is the addition of russet potatoes. I never have very much luck with seitan. This one turned out a little better than usual—not terribly puffy and the taste is pretty good. I think it will make good sandwiches.}
  • Egg-less Egg Salad
  • Two loaves of bread
  • Double-Apple Muffins {I made this name up. The Basic Vegan Muffins with Fruity Variations recipe is from Vegan Holiday Kitchen. We were out of yogurt and applesauce, so I made some quick applesauce in the Vitamix with two red Pink Lady apples and 1 green Granny Smith, skins on. I added just a bit of water. It was fantastic just like that—somehow tasted like it had sweetener and cinnamon in it. So I used the homemade applesauce in the recipe, and ate the leftovers. Then I diced up a couple more red apples to mix into the batter at the end (the recipe called for peeling, but why lose those nutrients and fiber?—I left them on). I also added the few raisins we had left and some cinnamon. I baked them in the mini muffin tin. They are tasty, but not too sweet, and will make good snacks this week. Although I should have tripled the batch, because with 5 people they won’t go far.}
  • Tahini Garlic Dressing {this was yesterday, but I forgot to mention it}

We ate the split-pea soup for dinner. It was a little thinner than I’d planned on, even though I used 3 cups of split-peas, but still tasty. Tomorrow, when some of the water evaporates, it’s going to be just right.

Sunday Brunch: Kala namak tofu scramble, herbed sweet potatoes, homemade bread with fig spread

Sunday Brunch: Tofu scramble, herbed sweet potatoes, homemade bread with fig spread

Sunday Brunch: Kala Namak Tofu Scramble, herbed sweet potatoes, homemade bread with fig spread

A great brunch today. I was excited to use the new salt that Whole Foods ordered for me—Kala Namak. What, you’ve never heard of the “black salt” that vegans go on about (which is actually a light pink color when ground)? I hear these things, and have to try them for myself. The first thing I did was wet my finger, stick it into the salt, then taste. Sure enough, the flavor is strongly and weirdly reminiscent of egg yolk! It didn’t really have a strong taste in the scramble, but it wasn’t a bad addition. I can see that it would be quite nice in something like an eggless egg salad.

The sweet potatoes I steamed, and then tossed with olive oil, Bragg’s, paprika, and herbs, including some fennel seeds that I toasted first (this idea was from the Seasoned Spuds recipe in The 30-Minute Vegan.) The fig spread is Trader Joe’s Fig Butter. If you like fig newtons, I think you’ll like the Fig Butter.

Kala Namak Tofu Scramble
Adapted from my go-to scramble recipe in 
The Vegan Table


  • Canola oil, for sautéing
  • 1 medium-size yellow onion
  • 1½ tsp minced garlic
  • 2 large carrots, chopped
  • ½ cup mushrooms, chopped
  • Several leaves lacinto kale, deribbed and chopped
  • 2 packages extra-firm water packed tofu {I used to use the super firm waterless kind from Trader Joe’s, but now I save that for stir fries and other meals—I’ve found that I prefer the softer water packed tofu for scrambles}
  • 1 tsp turmeric
  • 2 tsp cumin
  • 1 tsp paprika
  • ½ tsp salt, or to taste
  • 2 tsp kala namak salt {I would play around with this to your taste—I don’t remember exactly how much I put in, as I made a double batch}
  • Freshly ground pepper, to taste
  • 3-4 T nutritional yeast