Veganized

Green Lotus Café

New cafe offers vegan, vegetarian, gluten free, and raw fare!

Green Lotus Café is welcoming the public to be among the first to experience the cafe’s unique menu of vegan, vegetarian, gluten free, and raw options. Feature items include the Portabella Cheesesteak, Veggie Rueben, and the New England Style Chowder. The café is also a place where people who prefer a gluten free diet can find tasty options like muffins, sandwiches, and pastries. The Green Lotus Café is located at 349 Main St, Hyannis, in the previous La Petite France Café location. The café will be continuing on the tradition of La Petite France Café’s fresh bread baked daily every morning.

About the Green Lotus Cafe

The café is Cape Cod’s first exclusive vegan and vegetarian restaurant. Nate Fanara, owner and chef, grew up on the Cape and was inspired to open the café after his father, John P. Fanara Jr., passed away due to pancreatic cancer. In his father’s memory, Fanara wanted to give Cape Cod a place where great tasting healthy food is the standard. He attended a plant-based culinary program in Austin, TX while working at a James Beard award winning restaurant where he soaked up the progressive food culture. Upon returning to the Cape, he began looking for a way to spread his passion for vegan and vegetarian food. The idea of a restaurant popped up one day after hearing that La Petite France Café had closed its doors. The timing seemed right and after much hard work, he is proud to present to Cape Cod the Green Lotus Café, in memoriam to his father.

Fanara offers his customers a menu “inspired by a passion for life.” He is aiming to banish the old way of thinking that meat-free dining is too “healthy” to taste good. “Just come in and try one of our flavorful soups or hearty sandwiches and you’ll think differently” says Fanara. He plans to utilize as much organic and local produce as possible to give his customers the freshest and healthiest selections.

“It was always my dream to own a business that makes a difference in the community,” says Fanara, “something that would make my father proud.”

Green Lotus Café

349 Main St

Hyannis, MA

508-775-1067

Greenlotuscafe.com

Anyone in the area try this place yet? If not, you have to make a trip to the Cape. Awesome!

The Hot New Vegan Ingredient Is Jackfruit

Susan Feinger, BBQ Jackfruit Bao

Is jackfruit the new soy?

The starchy, fibrous fruit is popping up in vegetarian and vegan dishes, serving as the meat substitute du jour for some of the more creative chefs, restaurants—even food trucks.

We first spotted it in the BBQ jackfruit bao—substituting for what might otherwise have been pork—in L.A. at Susan Feniger’s Street, which serves inventive spins on global street food.

”We like to use jackfruit in our vegan baos and tacos because it’s not a processed fake meat,” Feniger told us. “It’s an all-natural plant ingredient that is not processed, and exists in natural world. When shredded and cooked, it takes on almost any flavor, so that it is a natural complement to the spices and flavors we use. We often have to convince meat eaters that it’s not a meat, because they think it is!”

The Seabirds vegan food truck, seen on the Food Network’s The Great Food Truck Race and an Ellen DeGeneres favorite, also offers the ingredient in globally inspired dishes like taquitos and shawarma—to insanely delicious effect.

Has anyone tried jackfruit?

9 Delicious Ways To Use Nutritional Yeast

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Nutritional yeast is a fantastic food for flirts and vegans who love the taste of cheese. You can use it in all sorts of ways, and some brands are fortified with Vitamin B12.

1. Greek Salad with “Feta” by Lindsay

2. Vegan Mac & Cheese

3. Vegan Pesto Linguine by Maddi

4. Sammi’s Eggplant “Parmesan”

5. Yummy Enchiladas by Jennifer

6. Yummy “Neatballs” by Edwina

7. The Best Nutritional Yeast Dressing by Kate

8. Sweet Potato Tempeh Burgers

9. Kale Chips by Kayceez

Nutritional yeast isn’t superhero (see below for why), so I personally don’t mess with it unless I’m making a recipe that specifically requires it to create cheesiness. I don’t avoid it like the plague, I’m not scared of it, but I don’t go out of my way to eat it because I know it’s not a health food. For me, it’s okay to eat occasionally for a little added umph, but if you love it, that’s great.

Why nutritional yeast isn’t superhero according to macrobiotic expert Christina Pirello:

“Nutritional yeast looks great on the surface…it’s deactivated yeast that is a complete protein, rich in amino acids, b vitamins (but not Vitamin B-12, unless it’s fortified with B-12). But, in the end, it’s very highly processed and far from a whole food. Also, it can cause the intestinal chemistry, the pH to be more acidic resulting in a feeling of a bloated belly.”

It’s not the worst and can be used in small amounts when people want cheesy flavor, but it’s not the best, so it’s not superhero. People would be better off choosing white miso for their cheesy fix.”

Do you eat nutritional yeast? What’s your favorite way to use it?

Love using Nooch! It’s used as much as salt in my home.

Hold the Cream: 5 Vegan Substitutes That Are Just as Good

Heavy cream can elevate many dishes, but its high saturated fat and calorie content doesn’t exactly make it the healthiest option. And if you’re vegan or lactose intolerant, your meals may be lacking that distinct texture from the dairy product. Stop pining and get the creaminess back with these five vegan substitutes!

Avocado: The creamy high-fat content of avocados make them a perfect substitute for milk and cream. Use avocado in baking or as a base for creamy sauces; one of our favorite ways is this vegan creamy avocado pasta from Oh She Glows.

Beans: Pureed beans can offer the consistency you’re missing in those comforting creamy soups. Use canned cannellini beans; not only are the white beans the right hue when substituting for heavy cream, but their mild taste also won’t overpower other flavors in your dish.

Bananas: Who needs ice cream when you’ve got frozen bananas? Keep a few ripe ones in your freezer (peel them and put in a container before you do for easier handling once they’re frozen). Before creamy cravings strike, toss one or two in a food processor or blender with a little peanut butter and freeze for two hours. You’ll have a 150-calorie vegan ice cream treat to enjoy after dinner.

More vegan cream options after the break!

Coconut milk: It’s a convenient and obvious option for many dishes, but watch out for the fat content — like regular cream, coconut milk is high in saturated fat and calories as well. But if you just have to have that creamy taste, this vegan options works as an occasional indulgence. We love to use chilled and whipped coconut cream (from a can of full-fat coconut milk) in desserts like this strawberry coconut cream parfait.

Root vegetables: Like beans, adding pureed root veggies like sweet potatoes or celeriac to sauces and savory dishes adds a thick consistency that is similar to cream. You can try cooked and pureed root veggies in dishes like this delicious-looking vegan mac and cheese, which uses cannellini beans, sweet potato, and nutritional yeast to make a creamy thick sauce that rivals the Kraft version.

11 Vegan Ways to Stuff an Avocado

Cashew Cheese: 101

Vegan Cashew Cheese

1 cup raw cashews

Juice of 1/2 lemon

1 tablespoon nutritional yeast

Water

Salt and pepper, to taste

1. Soak the cashews in 1 cup of water for an hour. Drain the cashews. In a blender, add the cashews, lemon juice and nutritional yeast. Blend until smooth adding only enough water to make the cashews creamy but not runny, adding it in 1 tablespoon at a time. Season with salt and pepper and transfer to a bowl. If using herbs, mix any freshly chopped herbs into the cheese using a spoon. Refrigerate until cool. It will stiffen a bit more once its chilled.

Variations

Herbed cashew cheese:

1/4 cup finely chopped parsley

1 green onion, finely chopped

Fold in the herbs, after the first steps are completed.

Truffled cashew cheese:

1 tablespoon truffle oil

1 small garlic clove

Add the truffle oil and the garlic clove to the blender with the other ingredients. Blend until smooth, adding only enough water necessary to blend.

Creamy dill dip:

1/4 finely chopped fresh dill

1–2 tablespoons water

1 tablespoon lemon Juice

Add the extra lemon juice and just enough water to get desired consistency and blend until smooth. Fold in the chopped dill.

Maple fruit dip:

Omit nutritional yeast and salt and pepper. Add 3 tablespoons of maple syrup and a small dash of salt to the blender and blend until smooth. Serve with your favorite sliced fruit.

Raw Sunflower Seeds: 101

Sunflower seeds are commonly used as garnish or ingredients in various recipes and snacks, and as a part of salads and cereals. Eating raw sunflower seeds can drastically improve the regulation of blood pressure in the body, unlike any animal protein. Sunflower seeds are immensely rich in unsaturated fat (about 90%). This may help keep the level of ‘good cholesterol’ high in the body, thereby countering the ill-effects on ‘bad cholesterol’. These seeds are a rich source of vitamins, minerals and poly and monounsaturated fats.

Are Sunflower Seeds Good for You?

# There are certain free radicals in the body that can damage cell membranes and even brain cells. To counter and neutralize such radicals, Vitamin E is required in adequate quantity and this can be ensured by taking raw sunflower seeds. Just a quarter cup of these seeds is enough to make up for about 90% of the daily requirements of this essential vitamin in the body. Adequate quantity of Vitamin E in the body also reduces chances of developing asthma, and rheumatoid arthritis (RA), colon cancer, and cardiovascular diseases.

# Apart from being a rich source of Vitamin E, raw sunflower seeds also contain linoleic acid (essential fatty acid), amino acids, and minerals. Amino acids, as we know, are the building blocks of proteins and the minerals contained in raw sunflower seeds include magnesium, potassium, zinc and

# Sunflower seeds being rich in phytosterols and a good source of dietary fiber, aid in reducing the cholesterol levels in the body.

# Low levels of serotonin (a neurotransmitter) results in increased levels of anxiety, tension and depression. This neurotransmitter is formed from an amino acid known as Tryptophan, which is one of the plentiful constituents in sunflower seeds. Raw sunflower seeds helps in the production of serotonin, which when released, has a calming effect on the nerves and relieves anxiety, and almost all forms of depression.

# Eating sunflower seeds helps in the production of selenium in the body, which in turn aids in keeping the cells from damage.

# Copper is also required by the body to help carry oxygen to the red blood cells. 25% of the daily requirement of this mineral is easily covered by one ounce of raw sunflower seeds.

# Sunflower seeds contain vitamin that is essential for cell growth and reproduction. It is known as folate, and it is responsible for the body’s cells to manufacture DNA (deoxyribonucleic acid) and RNA (ribonucleic acid).

# The nutritional value of raw sunflower seeds that is contained in one serving (1/4 cup) includes 11.0 g of fat, 3.0 g of fiber and 6.0 g of protein. These seeds also provide the daily requirement of iron in the body, which comes to about 13%. Apart from containing Vitamin E, Vitamin B-6 is also an important part of sunflower seeds.

# Sunflower seeds are also a rich source of Zinc, which helps the body recuperate from injuries, and fight infections. About 10% of the daily requirement of this element can be obtained from these seeds.

Here is a table showing you the nutritional values of 100 g of raw sunflower seeds.

Nutritional Facts
Totoal Fat
483 g
Cholesterol
0 g
Sodium
0 g
Totoal Carbohydrates
24.27 g
Protein
24.27 g
Calcium
121.33 mg
Iron
5.46 mg

Most people may find it difficult to believe that something as simple as sunflower seeds may have so much to offer. So the best way to see and examine the benefits that these seeds have on your health, is to grab a handful of them and ‘snack on’ everyday!

11 Spicy Vegan Dishes for Hot Sauce Lovers

Turn the heat up—all the way up—with these scrumptiously spicy recipes that are also meat- and dairy-free.

If you’re anything like the author of this article, you believe that every taco, sandwich, or plate of noodles is bettered by a scorching dash of fiery hot sauce or a sprinkle of red pepper flakes. While for some, spice may be exclusively reserved for curries, hot wings, and chili, a strong kick can be enjoyed in pretty much anything these days due to the culinary creativity of our favorite chefs and bloggers. From subtly spicy jalapeño to blowtorch-level habanero, here are 11 ways to get all fired up.

1. Seitan Fajitas with Papaya-Habanero Salsa
Sizzling hot fajitas are the perfect way to turn yawn-inducing veggies into a party in your mouth. This recipe from Spicie Foodie combines hearty seitan and bright bell peppers with abundant seasoning (think onion, garlic, cumin, and cayenne), then takes it to the next level with papaya-habanero salsa. The cool sweetness of papaya perfectly compliments red-hot habanero, but be careful—a little ‘nero goes a long way!

2. Jalapeño Cheddar Bagels with Salsa Cream Cheese
See the softer side of spice with these doughy, cheesy wonders from Strawberry Pepper. Store-bought bagels can’t compare to these fresh, homemade ones topped with vegan cheddar, and the perfect complement is an accompanying spicy salsa cream cheese with tomato and garlic. The result: a hint of wake-me-up heat for the pre-11am scene.

3. Broccoli in Hot Garlic Sauce
Healthy and hot go hand in hand (in more ways than one). Our old pal broccoli gets a spicy makeover in this recipe from Spicy Treats. Red chile flakes, red onion, garlic, and hot sauce are just a few of the elements that pack this dish with vibrant, Eastern-inspired flavor. Plus, it’s easily customized to suit your personal heat tolerance (PHT?).

4. Strawberry Habanero Margaritas
Margaritas are typically the antidote to a spicy Mexican meal, but these Strawberry Habanero Margaritas from Spabettie have a unique twist. In addition to their inclusion of juicy strawberry and super-hot habanero, they have a coconut water base that adds a little je ne sais quoi. And did we mention the tequila? Because that doesn’t hurt either.

5. Sriracha Habanero Vegan Buffalo Wings
When two fires combine, do they form an even bigger fire? Does one swallow the other, or does a gate to hell just open on the spot? These questions can only be answered when one makes Olives For Dinner’s Sriracha Habanero Vegan Buffalo Wings, which spike an already-peppery Sriracha glaze with merciless habanero. Thankfully, the recipe includes a parsley-garlic “cooling sauce.”

6. Facon Bacon-Wrapped Jalapeños
Vegan blogger Tia Tofu says that these flavor-packed bites are the “best vegan appetizer ever,” and who are we to argue when they consist of zesty jalapeños smeared with garlic-and-onion cream cheese and vegan cheddar, and then the whole dang thing is wrapped in a smoky slice of meat-free bacon? Our idea: leave the seeds in the jallies if you’re feeling brave.

7. Chocolate Sriracha Ice Cream
Confused by the idea of a hot frozen dessert? Nope, it won’t melt faster than any other ice cream—it’s the sriracha and cinnamon that bring this creamy creation to our list. Think Mexican hot chocolate on steroids, and in your freezer. You’ll be surprised by how well pepper sauce fits in with its smooth coconut-milk base.

8. Caramelized Onion Buffalo Tarts
Blogger Spabettie is clearly a big fan of buffalo—in addition to her ability to conjugate this tangy sauce into seemingly endless dip creations, she also pioneered the vegan Caramelized Onion Buffalo Tart. Stuffed with soy curls, Frank’s Red Hot sauce, vegan cream cheese, sour cream, cheddar, celery, and sweet caramelized onions, these savory pastries are to-die-for.

9. DIY Chile Garlic Sauce
Wishing you could customize your very own chile sauce (and subsequently smear it on every food in sight)? This guide from Healthy Green Kitchen helps you set the stage for a condiment ranging from pleasantly piquant to … well … remember that episode of The Simpsons when Homer eats the Guatemalan insanity peppers at the chili cook-off, starts hallucinating, and goes on a spirit quest in the desert with a coyote voiced by Johnny Cash? Like that, if you so desire.

10. Spicy Kimchi Soup
We love the distinctively spicy flavor of Korean kimchi, and this Spicy Kimchi Soup features it front and center alongside a satisfying medley of veggies (tofu, mushrooms, broccoli, and carrots galore). You can also include gochugaru, or red chile pepper powder, to make this stew even more red-hot.

11. Roasted Butternut Squash Sliders with Balsamic Caramelized Onions and Sriracha Mayo
Is any good countdown really complete without a juicy (veggie) burger? We think not. So feast your eyes (and hopefully your stomach) on these Roasted Butternut Squash Sliders from Vegan Richa. The devil’s in the details: caramelized onions and sriracha mayo make these sandwiches truly drool-worthy. Our next step: keep a vat of spicy mayo on the premises at all times.

jerseygovegan:

findvegan:

Wild Mushroom & Pistachio Pesto Pasta

Earthy,wild, and green…

afickleheartandabitterness:

Vegan Sour Cream ‘Chicken’ Enchiladas by The Artist Formerly Known as Batgirl on Flickr.

veggiefocus:

Tempeh Chimichurri

Egg Replacements for Vegans: 101

I find it relatively easy to adapt most baked goods for vegans, but what about those that contain eggs? There are plenty of egg replacements but first you have to examine your recipe to find out what you want the egg to do.

Do you want to replace a whole egg, or just the yolk or just the white? Eggs have many different uses. Sometimes they are used for binding ingredients, sometimes for making a recipe lighter and fluffier, ) and sometimes just for the taste of the egg itself.

If it is the taste of the egg, it can be a tall order to find good egg replacements. There are a number of vegan friendly egg replacements in baked good. Here are some of them:

Fruit is an excellent replacement for eggs. You can use applesauce, bananas or any other fruit that has a high pectin content. A rule of thumb is 1/4 cup of fruit puree = one egg
Silken Tofu makes a great egg replacement, since it takes on the flavor of whatever you cook it with. Once again 1/4 cup tofu = 1 egg. Whip it or beat it before adding to the recipe.
Soy yogurt – just replace one egg with 1/4 cup of soy yogurt.
Ener – G egg replacer. Commercial product 1.5 teaspoons plus 2 tablespoons of water = one egg
Ground Flax seeds -Grind 1 tbsp whole flax seeds with 3 tablespoons of water to replace one egg.
Baking powder- combine 2 tbsp water and 1 tbsp oil with 2 tbsp baking powder to replace one egg.

Buffalo Cauliflower Wing Pizza with Tofu Blue Cheese Spread

One of the things I love most about Chris is that he is a man’s man. Even though he is a self-proclaimed techie dork and he’s better than me at folding clothes, he loves James Bond movies and watching football in bars (even though he doesn’t drink) and riding his motorcycle. And he has tastebuds to match.

I’ve discussed before how Chris and I have extremely similar tastebuds but there are just different preferences that we each have. Even though we like pretty much all the same things, we sometimes prefer different things, when given a choice. When I might prefer a bowl of roasted root vegetables and nothing else, he would probably want a vegan meatball sub. When I would probably choose a kale salad, he is more apt to choose pizza. If we were watching a football game, though I would lean towards a nice spread of veggies and various dips, he would go crazy for a big pile of nachos or vegan buffalo wings.

Because I love Chris, I like to sometimes make things that appeal to his preferences. I love to make pizza or hard-core sandwiches for him because I know he’ll get excited and probably mutter expletives while he eats it. I love telling him ahead of time what’s in store for dinner, just so I can hear him say “Are you kidding me? Are you serious?”

Such was the case when I told him the other night what I was preparing for dinner:

Chris: ”What are you making?”

Kristy: ”Buffalo Cauliflower Wing-”

Chris interrupts with: ”Are you serious? Oh wow!”

Kristy: ”Let me finish… Pizza.”

Chris: silence

Kristy: smiles

Chris: ”Like, buffalo wings on a pizza?”

Kristy: ”With a blue cheese spread.”

Chris: ”Are you kidding me?!?!”

So yes, I made what Chris deems as the one of the best things to ever come out of our kitchen. There were the muttered expletives with each bite and there was the promise that I would make this on a regular basis, that he made me make. These occurrences, however, don’t even begin to describe how amazing this meal was.

Buffalo Cauliflower Wing Pizza with Tofu Blue Cheese Spread

Because I’m in to quick dinners lately, I used a store-bought, cornmeal-based crust from Viccolo that Cadry turned me on to (they come in regular and wheat-free, but if you need to, you can use a gluten-free pizza crust, though I have no recommends). I adapted this simple and delicious recipe from The Vegan Pact to make spicy buffalo cauliflower wings and then because nothing goes better with buffalo wings than blue cheese, I made a vegan tofu-based blue cheese-style spread. And this whole meal came together in less than 45 minutes. I love roasted cauliflower by itself, but when it’s coated in a chickpea flour crust, then smothered with barbecue sauce and Sriracha, it becomes a whole new beast entirely. The smoky, rich barbecue flavor of the roasted buffalo cauliflower wings paired beautifully with the creamy, tanginess of the blue cheese spread and there couldn’t have been a better vessel to deliver these goods to my mouth than that incredible, crunchy cornmeal crust.

Buffalo Cauliflower Wing Pizza with Tofu Blue Cheese Spread

Even though I created this pizza to appeal to Chris’s tastes, I think I loved it just as much as he did. I was just as bummed as he was when the pizza was gone. For several days after, we would say to each other “Remember that crazy-amazing buffalo cauliflower wing pizza?” Then we would sigh and spend a moment reminiscing over the pizza. We both agreed that it would be perfect for watching the Super Bowl and all of the play-offs leading up to it, and a James Bond movie marathon just doesn’t feel like it will be complete without it. Maybe it’s the deliciousness of this pizza that I like. Maybe it’s how much Chris loves it that makes me love it even more. Either way, I foresee much football and James Bond and much more of this pizza in both of our futures.

Yield: 2 pizzas

Buffalo Cauliflower Wing Pizza with Tofu Blue Cheese Spread

Ingredients

for the tofu blue cheese spread

½ block of extra firm tofu, crumbled into small pieces
2 tablespoons nutritional yeast
1 tablespoons vegenaise
juice of 1 lemon
3 teaspoons apple cider vinegar
1 teaspoons white miso
½ teaspoons tahini
½ teaspoons garlic powder
¼ teaspoons dried oregano
¼ teaspoons dried marjoram
¼ teaspoons kelp granules
a few dashes of salt

for the buffalo cauliflower wings

1 head cauliflower, broken into florets
1 cup almond milk
1 cup chickpea flour
several dashes of garlic powder
several dashes of smoked paprika
¾ cup barbecue sauce (we used Organicville)
1/4 cup Sriracha sauce (or other hot sauce)
1 tablespoon arrowroot powder (or whatever starch you’ve got)
1 teaspoon sea salt
1/4 tsp black pepper

for the pizza

1 cornmeal pizza crust (store-bought or homemade, gluten-free if necessary. I used Viccolo brand.)
1 recipe of Buffalo Cauliflower Wings
1 recipe of Tofu Blue Cheese Spread

Instructions

for the tofu blue cheese spread

Place the tofu crumbles into a medium bowl. Add the rest of the ingredients and stir to combine. Chill until ready to use. Enjoy!
*You may need to adjust the seasonings to fit your preferences. This was slightly on the mild side for me.

for the buffalo cauliflower wings

Preheat oven to 450 degrees. Lightly grease or spray a glass 9 x 13 casserole dish with olive oil spray.
Whisk almond milk and chickpea flour together. Dredge cauliflower pieces into flour mixture and place in the casserole dish. Bake at 450 degrees for 20 minutes.
Meanwhile, mix together the BBQ sauce, Sriracha sauce, arrowroot, salt and pepper.
Once cooked, toss cauliflower with BBQ mix and bake for an additional 5 to 8 minutes. Remove from heat and serve hot (or use on pizza). Enjoy!

for the pizza

Preheat oven to 475. Lightly grease a baking sheet or line with parchment paper.
Spread a layer of tofu blue cheese spread on the prepared crust, using as much or as little as you like. You will most likely have leftovers. Spread the buffalo cauilflower wings out on top of the blue cheese spread. You will likely have a few of these leftover as well- they’re great appetizers for while you wait for the pizza.
Bake at 475 for 12-15 minutes, until heated thoroughly. Remove from oven and serve hot. Enjoy!

Buffalo Cauliflower Wing Pizza with Tofu Blue Cheese Spread

Notes

buffalo cauliflower wing recipe adapted from this recipe by The Vegan Pact

Buffalo Cauliflower Wing Pizza with Tofu Blue Cheese Spread

Photography by Chris Miller

Love that Quinoa!

Tofu Scramble: 101

That Vegan Thing: Yeast tips the flavor balance in tofu scramble

By JEFF PETERSON

As a vegan, you don’t eat meat, cheese or eggs. So what happens if you really liked eggs and you want a replacement? Bring on the tofu.

For all of you tofu haters out there, give it another try with this easy tofu scramble. It has the look and the taste of scrambled eggs.

I know what you’re thinking. “No way.” I would be the first to admit that it does not taste exactly like your favorite breakfast meal, but it comes pretty close. The key to getting the flavor here is the nutritional yeast. They are yellow flakes that you can usually find in the bulk aisle of natural food stores.

It has a strong flavor that many describe as nutty, cheesy or creamy. Many vegans use it in place of cheese. Nutritional yeast is very healthy for you. It has protein, B-complex and vitamin B12. What it doesn’t have is even better. How about no sugar, dairy and gluten? And it’s low in fat and sodium.

The tofu is good for you too. It is low in calories and high in protein and iron. To spice it up a bit, throw in some sliced potatoes, baby spinach leaves and salsa and put it in a wrap for a breakfast burrito.

Breakfast is served, so enjoy that vegan thing.

EASY TOFU SCRAMBLE

½ yellow onion, diced

½ green bell pepper, diced

1 block tofu, drained and pressed

2 tablespoons oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 tablespoon soy sauce

2 tablespoons nutritional yeast

½ teaspoon turmeric (optional)

Squeeze the tofu until water is out. Then slice it into 1-inch cubes. Using either your hands or a fork, crumble it slightly.

Sautee onion, pepper and crumbled tofu in oil for 3 to 5 minutes, stirring often. Add remaining ingredients, reduce heat to medium and allow to cook 5 to 7 minutes more, stirring frequently and adding more oil if needed.

Add a little salsa to spice it up if you want, and you could always put it in a wrap for a breakfast burrito.