Vegan Green Chili Mac and Cheese

Mac and Cheese and I had a tenuous relationship growing up.  When I was about 5 a babysitter served me boxed macaroni and cheese for dinner.  Later that night I got sick and from that point on I could not stand mac and cheese.  I wouldn’t go anywhere near it for 15+ years.  That included telling people I babysat for that I was happy to make their children dinner, but never macaroni and cheese.  Fast forward to college where one of my close friend’s Mom made us homemade, baked macaroni and cheese and I saw the light. Turns out I love baked macaroni and cheese.  When I went vegan I was actually concerned about missing mac and cheese…ah the irony.  Fortunately I have a few recipes for vegan macaroni and cheese that I love.  Recently I made a Vegan Green Chili Mac and Cheese.  Spiced with green chilis, cheesy sauce and crunchy tortilla chips this is a fantastic variation.

Vegan Green Chili Mac and Cheese 1

I used canned chilis and the Hatch Valley Salsa from Trader Joe’s.  Obviously if you make your own green chilis or green chili sauce feel free to use that in its place.  My best friend’s husband is from New Mexico and I know his homemade green chili sauce would taste incredible here. Make sure you are using a green chili sauce and not salsa verde.  Salsa verde is usually made with tomatillos and does not have the flavor of green chilis.  If you can’t find green chili sauce just add an extra can of diced chilis.  The canned chilis come in mild or medium so choose which spice level your family will enjoy.

Vegan Green Chili Mac and Cheese Whole

You can vary the amount of green chili sauce and diced green chilis depending on how much green chili flavor you like.  Originally I used a 4 oz can of diced green chilis with 1/4 cup of green chili sauce.  In my second batch I used a 7 oz can of diced green chilis and 1/2 cup of green chili sauce.  Trey didn’t love the extra green chili chunks in the second batch, so next time I will use a 4oz can of diced chilis and 1/2 cup of sauce.

Vegan Green Chili Mac and Cheese Close

For the topping I originally combined Daiya cheese and crushed tortilla chips.  Unfortunately this created a strange texture.  In my second batch I just topped the vegan green chili mac and cheese with crushed tortilla chips.  I lightly sprayed them with canola oil.  This was much more successful.  You could use a traditional bread crumb topping here, but the flavor of corn tortilla chips with the green chili works really well.

Any foods you hated as a child that you love now?

Vegan Green Chili Mac and Cheese
 
Vegan green chili mac and cheese packed with green chili flavor and topped with crunchy tortilla chips. A great addition to your mac & cheese repertoire.
Ingredients
  • 1 lb macaroni, cooked
  • ½ cup Raw Cashews
  • 2 cups Water
  • 1 cup Nutritional Yeast
  • 1 Tablespoon Apple Cider Vinegar
  • 2 Tablespoons Cornstarch
  • 1.5 teaspoons Salt
  • ½ teaspoon Onion Granules
  • ¼ teaspoon Garlic Granules
  • ¼ - ½ cup Hatch Valley Salsa or Green Chili Sauce (depending on spice preference)
  • 4oz - 7 oz can Mild Green Chilis, diced (depending on spice preference)
  • 2 cups crushed Tortilla Chips
  • Canola Oil Spray
Instructions
  1. Preheat oven to 375 degrees F. Grease 9x12 pan lightly with oil. Set aside.
  2. Add cashews, water, nutritional yeast, apple cider vinegar, cornstarch, salt, onion granules, and garlic granules to a blender. Blend until smooth.
  3. Add mixture from the blender into a medium sized saucepan over medium high heat. Whisk sauce continuously until it becomes thick. This normally takes 5-7 minutes.
  4. Once sauce is thickened stir in the green chili sauce and diced chilis.
  5. Stir the thickened sauce with pasta until combined. Pour mixture into the greased pan.
  6. Top with crushed tortilla chips. Lightly spray with canola oil.
  7. Place uncovered pan in the preheated oven. Bake for 25 minutes. Serve warm.

 

The Ultimate Vegan Breakfast Burrito

“This would be good in a burrito” is one of my husband, Harrison’s, ultimate compliments.  The guy LOVES his burritos.  For years he took Trey to San Francisco for “Dadurday”.  Every Saturday they took BART to the Mission and had burritos at his favorite spot, Pancho Villa.  Sometimes he gets 2 burritos – one for lunch and one for dinner. A friend of his asked me once, “Doesn’t he ever get tired of burritos?”.  The answer is most definitely, “No!”. To say Harrison was excited when he saw we were having burritos for dinner last week is an understatement.  He hasn’t been to San Francisco in awhile and needed a burrito fix. These Vegan Breakfast Burritos hit the spot.

Vegan Breakfast Burritos 2

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Penne with Creamy Vegan Vodka Sauce

What do you do when your 8 year-old son’s favorite meal title includes the word vodka?  You rename the dish. That is how Orange Sauce Pasta was born.  Don’t worry for my son, or any children you might cook this for. The vodka and tomatoes roast in the oven for 90 minutes, burning off all of the alcohol.  However, I didn’t want Trey running to school and saying his favorite dish was Vegan Vodka Sauce Pasta so we changed the name to the more child-friendly Orange Sauce Pasta.  This dish is not only Trey’s favorite dish, but a huge hit with ALL of the vegans and omnivores I have made it for. The sauce is richly flavored and the addition of cashew cream gives it a luscious texture. If you have any omnivores coming over for dinner who are a bit suspicious of vegan food this is what you make them. It has familiar ingredients and outstanding flavor.

Vegan Vodka Sauce

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Vegan Quesadillas to save your meal plan

The vegan quesadilla has been saving my meal planning lately. I grew up with my mom planning out a week’s worth of meals and she made those meals each night as planned.  No food wasted, no questions asked.  I plan out my meals just the way she did, but inevitably something comes up 1-2 nights a week that throws the whole thing off.  I need at least one meal that is fast, easy and the whole family will eat.  The vegan quesadilla has become my savior.  I keep all of the ingredients on hand.  I add 1 “free” night to my meal plan where I don’t plan anything.  I know that I can make these if needed.  It is easy to customize to everyone’s preferences and is ready in less than 20 minutes.  I can also make them ahead if Trey has a game or a late practice.  He can inhale them in the car either before or after.

Vegan Quesadilla Group

Last night was definitely a vegan quesadilla night.  I was exhausted and everyone was starving.  The first thing I did was cook a package of Beyond Meat Feisty Crumble.  It adds a lot of flavor to the quesadillas and makes them hearty enough for Harrison.  While that was cooking I made black beans using the method for my Black Bean Tostadas. Last week I used the Pacific Foods Refried Black Beans I bought at Target for the quesadillas.  That is definitely the way to go since the whole idea is to make this meal easy and streamlined.  I’ll be stocking up on those for my pantry!

Vegan Quesadilla

Once the “beef” (or “meatish” as Trey calls Beyond Meat) was cooked and the beans were ready I started to assemble and cook.  I take flour tortillas from Trader Joe’s and spread each one with Earth Balance while I heat up my cast iron skillet.  Each of us likes different fillings.  Harrison’s started with a layer of black beans, then Papalote Salsa (available at Whole Foods), then Daiya cheddar shreds, the Beyond Meat and finally sliced avocado.  I cooked the quesadilla on the first side for 4-5 minutes and then flipped it over and cooked it for another 3 minutes until crisp.  Harrison likes his quesadillas topped with Tofutti sour cream and pickled jalapeños.

Vegan Quesadilla 2

I cooked Trey’s, decidedly more plain, quesadilla at the same time Harrison’s was cooking.  All Trey wanted in his quesadilla was black beans, salsa and cheese.  He did top his with sour cream and pickled jalapeños after we sat down.  The kid loves his spice!  He also loves to take these quesadillas to school for lunch.  I am a big fan of cooking lunch and dinner at the same time.

Vegan Quesadilla 3

I made my quesadilla on the panini press to save time.  That let all 3 of our quesadillas cook at the same time.  This panini move was a mistake though.  It makes the quesadillas too flat and gives them a weird texture.  I filled mine with beans, salsa, cheese and  sliced sweet potato that I had left over from earlier in the week.  Aside from my panini error the flavors were good.  Next time I’ll be adding the Beyond Meat to mine as well.

These quesadillas would be awesome for Cinco de Mayo next week…with margaritas of course!

Vegan Lasagna in a heat wave

My husband, Harrison, is baffled by the fact that I don’t check the weather regularly. He loves looking at the weather on his phone, watching storms come in on the doppler radar and even watching the Weather Channel.  I like to wake up, look outside and move on with the day.  I blame this on the fact that I grew up in Northern California and Harrison grew up in Seattle.  Our Bay Area weather just isn’t that exciting.  To me it is either raining or it’s not, no more data needed.  Every now in then my lack of interest in the weather comes back to bite me.  Wearing flip flops when it starts to rain an hour after I leave the house is a key problem.  The other issue is my decision to cook the wrong food for the weather.  Yesterday I planned to make a lasagna using my bolognese sauce.  Too bad it was 88 degrees out!  I ignored the weather and made a tasty vegan lasagna, but it was a sweaty endeavor that I wouldn’t choose to repeat.  Assuming it is below 80 degrees where you live try this vegan lasagna before the summertime weather kicks in!

Vegan Lasagna

This lasagna was very easy to put together as I used the “No Boil” lasagna noodles from Whole Foods, Vegan Bolognese I had in the freezer and an easy Truffled Cashew Cheese.   To start I sprayed a large 13×9 inch pan with canola oil.  (I used this lasagna pan)  I spread a cup of bolognese in the bottom of the pan and layered it with 4 of the No Boil noodles.

Vegan Lasagna Noodles

The only thing I had to make yesterday was the truffled cashew cheese from Dreena Burton.  Her recipe is fantastic and can be used for stuffed pastas like this or served as a spread for crackers and crudite.  I often bring it as a spread to parties and it always receives rave reviews.  I prepared the cheese quickly in my food processor and spread half of it on the first layer of noodles.

Vegan Lasagna with Truffled Cashew Cheese

On top of the cashew cheese I layered 1.5 cups of the bolognese.  Then I repeated the layers (noodles, remaining cashew cheese and another 1.5 cups of bolognese).  I added a final layer of noodles, the remaining sauce and topped the whole thing with 1.5 cups of Daiya mozzarella cheese.  I cooked the lasagna, covered in foil, in a 385 degree oven for 40 minutes.  After the initial cooking I took the foil off and bake it uncovered for another 10 minutes.  At that point I removed the lasagna from the oven and let it rest for about 10 minutes.

Vegan Lasagna in pan

I served the lasagna topped with minced parsley and a green salad.  The dinner was a hit with both Harrison and Trey.  It will also make great leftovers during the week.  The actual baking took awhile, but it was very quick and simple to assemble on a weeknight.  If you make my vegan bolognese be sure to double the recipe and freeze half.  It is fabulous in this lasagna…just check the weather before you put it on your weekly meal plan!

Vegan Lasagna

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Quick Black Bean Tostadas

Quick meals are a staple of a busy life.  Even before Trey arrived I liked to have a few meals planned for the week that took less than 30 minutes to get on the table.  Once he arrived it felt like all meals needed to be quick!  Over the years I have built up my repertoire of quick vegan meals.  Which is a good thing because now that we have added sports practices and homework to our plate, weeknight meals have to be fast and easy.  I came across a recipe for tostadas in our newspaper awhile ago and decided that a veganized version would make a filling, flavorful and fast meal.  The tostadas start with a crispy tortilla spread with black beans and topped with a salad tossed with a refreshing lime dressing.

TostadaThe newspaper recipe showed me how to create the crispy tortilla base in the oven with just a little oil.  In my case I use canola oil spray.  Once you spray the tortillas with canola oil on the top they go in the oven for 12-15 minutes and come out nice and crispy.  Make sure they are very crispy when they come out of the oven.  They don’t get any crispier as they cool, so if they are a bit flexible when they come out of the oven they will not be completely crispy when it is time to serve.

TortillasWhile the tortillas bake I work on making the black bean base.  The base is a mix of canned black beans, salsa and a bit of water.  For this recipe I used the Hatch Valley Salsa from Trader Joe’s.  We are loving this salsa these days.  It is very spicy and I love that it is shelf stable.  I buy a few jars at a time and store them in the pantry.

TJ SalsaI take 1/2 cup of the salsa and add it to a small pan with a can of drained black beans and 1/4 cup of water. The beans cook over medium heat for 10 minutes.

Beans before cookingAfter cooking for 10 minutes the beans are very soft and the salsa has cooked down a bit.  At this point you can smash the beans down to whatever texture you like with a spatula or wooden spoon.  In my case I like them to have some texture, but be spreadable.  You will be spreading them on top of the crisp tortillas so you don’t want the individual beans rolling around.

Cooked BeansWhile the beans and tortilla are cooking you can get the salad ready.  I place thinly sliced romaine hearts, sliced onions and minced cilantro in a large bowl.  The dressing is just lime juice, olive oil, agave nectar, salt and pepper.

Salad ToppingOnce the salad is tossed it is time to assemble the tostada.  Spread the black beans on the crisp tortillas.  Top each tortilla with salad and sliced avocados.  Of course skip the avocado for anyone who is an avocado hater, like my son Trey.  We also top ours with Tabasco, vegan sour cream and pickled jalapenos.

Tostada DInner

What are your favorite family-friendly, quick weeknight meals?

Quick Black Bean Tostadas
 
A quick, weeknight meal full of flavor that your whole family will love. The crispy tortilla, warm black beans and fresh salad are a delicious combination.
Author:
Recipe type: Main
Cuisine: Mexican
Ingredients
  • 10 Corn Tortillas
  • ½ Tablespoon of Canola Oil or spray oil
  • 1 Can of Black Beans, drained and rinsed
  • ½ Cup Salsa (use your favorite)
  • ¼ Cup Water
  • 4 Cups sliced Romaine Hearts (or your favorite crisp lettuce)
  • ¼ Cup Sliced Onions
  • ¼ Cup Cilantro, minced
  • Dressing
  • 2 Tablespoons of Lime Juice
  • 2 Tablespoons Olive Oil
  • 1 Teaspoon Agave Nectar
  • ½ Teaspoon Salt
  • ½ Teaspoon Pepper
  • Optional Toppings
  • Sliced Avocado
  • Vegan Sour Cream
  • Pickled Jalapenos
  • Hot Sauce
Instructions
  1. Preheat oven to 425 degrees F.
  2. Spread tortillas on 2 large baking sheets. Brush the top of each tortilla with olive oil (or spray the top with canola oil). Bake for 12-15 minutes until crisp.
  3. Add black beans, salsa, and water to a small saucepan over medium high heat. Bring mixture to a boil, then cover and lower heat to medium low. Cook for 10 minutes.
  4. While the beans and tortillas are cooking, assemble the salad. Start by making the dressing. Combine all of the dressing ingredients in a jar and shake it until they are well combined.
  5. Place the lettuce, onions, and cilantro in a large bowl. Add half to ¾ of the dressing and toss. Add more dressing according to how much dressing you like on your salad.
  6. After the beans have cooked for 10 minutes they should be very soft. Remove the pan from the heat and use a wooden spoon or spatula to smash the beans. Smash the beans until they reach a spreadable consistency, but still have some texture.
  7. To assemble the tostadas spread smashed black beans on a crispy tortilla. Top with salad. Add any additional toppings you are using on top of the salad. Serve.
Notes
Double the recipe for a larger family.

For leftovers double the beans, crisp tortillas and dressing. This makes a quick and easy lunch. All you will need to do is make the salad, warm the beans, and assemble.

 

Vegan Bolognese – Born to be Vegan

I often joke that I was born to be vegan.  Like most children I always loved animals , but I also never really liked meat.  Don’t get me wrong, I ate meat all the time but it was never my favorite part of any meal.  I liked my steak well done and my chicken dry as a bone.  I hated cooking meat unless it was broken down into totally unrecognizable forms.  Similarly I can’t stomach vegan meat replacements that are at all “meaty”.  I think Gardein, Beyond Meat etc are awesome products for helping people move to a vegan diet, but for me there isn’t a big appeal.

Vegan BologneseThe only meat product I actually liked before I became vegan was ground beef.  Once I became vegan I never really missed ground beef, but I also don’t think lentils = ground beef.  A recipe that I tried to veganize unsuccessfully was Bolognese sauce.  I have tried making it with mushrooms, lentils and crumbled tempeh.  They all tasted fine but they didn’t really fit the bill.  So it was with some curiosity that I tried Beyond Meat’s Beefy Crumble in a vegan bolognese.

Chopped VeggiesI started with a Bolognese recipe from the very non-vegan blog Pioneer Woman.  As I have mentioned before I really like her blog and show on Food Network.  It is the most vegan un-friendly show, but something about the story of her family life draws me in.  I like the recipes she makes, minus the meat, dairy and eggs.  I have veganized quite a few of her recipes successfully and this bolognese turned out fantastic.

I made a number of changes to the recipe, #1 being I replaced the ground beef with Beyond Meat Beefy Crumble.  Beyond Meat is a company that is making huge strides toward helping more people follow a vegan or plant based diet.  The majority of people in the developed world like and want to eat meat.  Beyond Meat is making products to satisfy meat eaters while being gentler to the planet and removing all animal suffering in the process.  Bill Gates is an investor and calls Beyond Meat “the future of food”.

Beyond Meat CrumblesWhile I am not Beyond Meat’s ideal customer I am thrilled that they have products available to satisfy meat eaters without harming animals.  My husband, Harrison, was blown away by their chicken strips and this bolognese.

One of the secrets from the original Pioneer Woman recipe that I kept in place was using some jarred marinara sauce.  In addition to the canned crushed tomatoes and tomato paste, the jarred marinara definitely adds good texture and flavor to the recipe.  My favorite marina is the Whole Foods Fat Free Organic Pasta Sauce.  I almost never buy Fat Free food, but in this case the Fat Free version doesn’t have any added sugar, which I appreciate.

Jarred MarinaraThis recipe is a great Sunday night family meal.  I served the bolognese over spaghetti, but it would be delicious over a larger noodle like rigatoni as well.  This vegan bolognese is incredibly hearty and flavorful.  It freezes really well and I am looking forward to trying it in lasagne next.

Sunday Dinner

Vegan Bolognese with Beyond Meat
 
This rich and hearty vegan bolognese makes a fantastic family meal. It will satisfy vegans and omnivores alike.
Author:
Recipe type: Main
Ingredients
  • ¼ cup Raw, Unsalted Cashews
  • 1 Cup Water
  • 1 package Beyond Meat "Beef Free Crumble"
  • 1 Tablespoon Olive Oil
  • 1 Large Yellow Onion, Diced
  • 1 Large Carrot, Diced
  • 1 Green Bell Pepper, Seeded And Diced
  • 3 cloves Garlic, Minced
  • ½ cup Red Wine (or Vegetable Broth)
  • 1 28 Ounce can Crushed Tomatoes
  • 2 TB Tomato Paste
  • 1 cup Jarred Marinara Sauce
  • 1 teaspoon Oregano
  • 1 teaspoon Thyme
  • 2 Bay Leaves
  • 1 teaspoon Agave Nectar
  • ¾ teaspoon Salt
  • ¼ - ½ teaspoon Crushed Red Pepper (optional)
  • ¼ cup Minced Fresh Parsley, plus more for topping
  • 1 pounds Spaghetti, cooked
Instructions
  1. Start Cashew Cream - Soak cashews in 1 cup of water while you prepare the sauce. See Note.
  2. In a large saute pan over medium heat add 1 tsp olive oil. Add entire package of frozen Beyond Meat Beef Free crumble to the pan. Saute for approximately 5 minutes to thaw the "meat" and to create crispy bits on the bottom of your pan. Remove "meat" from the pan and set aside in a small bowl. Do not clean pan.
  3. Add remaining 2 tsp of olive oil to the pan. Add onions, carrot and bell pepper to pan and saute over medium heat for 5 minutes. Add garlic and saute for additional 2 minutes.
  4. Pour red wine (or broth) into the pan and use a wooden spoon to deglaze the pan. Let the wine reduce for 3 minutes.
  5. Add crushed tomatoes, tomato paste, jarred marinara sauce, oregano, thyme, bay leaves, agave nectar, salt and crushed red pepper to the pan. Stir to combine. Add Beyond Meat crumbles back to the pan. Bring to a boil.
  6. Reduce heat to low and simmer for 1 hour, stirring occasionally.
  7. After 1 hour add in ¼ cup of parsley. Cook for additional 20 minutes.
  8. Finish Cashew Cream - While the sauce finishes cooking go back to your cashews soaking in water. Blend the cashews and water in a high powered blender for 2 minutes until cashews are completely blended. Set aside until sauce has completed cooking.
  9. Remove bay leaves from sauce. Add ¼ cup of Cashew Cream to your sauce. Stir in completely and taste for seasoning. Add more salt, pepper and cashew cream based on your tastes. More cashew cream will make the sauce creamier and richer. Add ¼ cup at a time until you achieve your desired results. Typically I use ½ cup.
  10. Serve bolognese by placing cooked spaghetti on each plate and topping with sauce. Sprinkle with additional parsley. Serve warm. Sauce freezes very well.
Notes
If you don't have a high powered blender to make the Cashew Cream you will need to soak cashews in water for 8 hours, or overnight. This will allow you to create a smooth Cashew Cream in a standard blender.

Are you a fan of faux meats?  Any meals you have had trouble veganizing?

Lemon Broccoli Sausage Pasta

For a long time when he was a baby and little guy Trey HATED broccoli.  He was horrified every time it made an appearance on the dinner table.  At some point I made this lemon broccoli pasta and he decided he actually loved lemon broccoli.  But only lemon broccoli.  To this day if people ask him if he likes broccoli he says “No, I only like lemon broccoli.” Which completely baffles most people since he doesn’t offer any additional details.  Hopefully this pasta might convert any broccoli haters you have in your life!

Lemon Broccoli Pasta

To make the lemon broccoli you quickly saute garlic and crushed chilis in olive oil in a skillet.  Then add in the broccoli and about 1/4 cup of water to “steam” the broccoli for 5 minutes.  I like to chop the broccoli in small florets so it cooks quickly and because kids don’t seem to like “chunks” of anything.  Once the broccoli is a texture you like, add in the lemon juice and lemon zest.  At this point you have lemon broccoli which can be added to the pasta or served as a side dish (add a little salt if serving as a side dish).

This recipe can be made with or without vegan sausage.  I love Field Roast sausage, which is strange because before I became a vegetarian I absolutely hated sausage.  The smell, the texture and grease…I am on the verge of gagging writing this.  But the Field Roast sausage is hearty, savory and adds a great texture to this pasta recipe.  If you have family members who don’t like meat replacements you can easily leave this on the side.  I saute the Field Roast separately so it gets nice and crisp and I don’t have to worry about burning the garlic in the broccoli.

Saute Field RoastIf you want to make your own veg sausage here is a recipe from Julie Hasson that is fantastic.

Once the broccoli is prepared you toss it with the cooked pasta, salt and sausage.  Taste for seasoning.  You may want to add more salt or lemon juice depending on your taste.

Lemon Broccoli Pasta Toss

This is a great weeknight meal as it all comes together in the time it takes to boil the water and cook the pasta.  Please give this recipe a try and let me know what you think.

Lemon Broccoli Sausage Pasta
 
This flavorful, hearty pasta dish comes together in the time it takes to cook pasta. It makes a filling, weeknight meal for your busy family.
Author:
Recipe type: Main
Ingredients
  • 1 lb pasta
  • 4 Vegan Italian Sausages (see note), sliced into ¼ inch rounds
  • 1 TB Olive Oil (divided)
  • 4 cloves Garlic, minced
  • ½ - 1 tsp chili flakes (depending on your spice preferences)
  • 3 cups chopped Broccoli Florets
  • ¼ cup Water
  • 3 TB Lemon Juice
  • Zest of 1 lemon
  • ½ - 1 tsp salt
Instructions
  1. Bring water to boil and cook pasta according to package directions. Drain and set aside once cooking is complete.
  2. While the water is coming to a boil and you cook your pasta prepare the broccoli and vegan sausage.
  3. Heat 1 tsp oil in a skillet over medium high heat. Add sausage to the pan and cook for 3-4 minutes. Flip sausage slices over and cook for another 3 minutes, until browned. Set aside.
  4. Add 2 tsp of olive oil to a medium sized skillet on Medium High heat. Add garlic and saute for 1 minute, until fragrant. Add chili flakes. Add in broccoli florets and ¼ cup water. Cover skillet and reduce heat to medium. After 5 minutes check broccoli. It should be bright green and fork tender. Set aside.
  5. Add cooked, drained pasta to a large bowl. Toss in cooked broccoli, browned sausage, lemon zest, lemon juice and salt. Toss to combine. Taste for seasoning. You may want to add more salt, more chili flakes and/or more lemon juice depending on your preferences.
Notes
I recommend Field Roast Italian Sausage or use this recipe by Julie Hasson for homemade vegan sausage

 

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Breakfast for Dinner with Hash Brown Waffles

When I was a kid one of my favorite dinners was when we had “breakfast for dinner”.  In our house that meant we had waffles for dinner.  It only happened when my dad was traveling for work.  He did not find eating waffles drenched in syrup satisfying or healthy enough for dinner.  When my dad traveled and my mom was exhausted from taking care of 3 kids all day we got to have waffles for dinner.  It was a thrill…no salad, no vegetables, just waffles.

Now breakfast for dinner is one of Trey’s favorite meals.  At our house it involves tofu scramble, potatoes and either toast or waffles.  Tofu scramble is one of those dishes that took awhile to grow on Trey.  He used to just tolerate it, but now he loves it and always asks me to pack leftovers for his lunch.  I use the Tofu Scramble recipe from Vegan with a Vengeance (a favorite cookbook).  Here is a link to the recipe on the Post Punk Kitchen website.

Vegan Breakfast for Dinner

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