World Wide Vegan

I'm not big on breakfast. On weekends I'll cook hot cereal but generally breakfast is a banana and a glass of juice. However this little recipe is so easy and satisfying that I even make it for lunch once in a while. I like to make this when traveling because it gives us a good amount of protein and energy for the days activities.

If you have been afraid to scramble tofu fear no more. It is fabulous when mixed with veggie sausage and peppers. The turmeric gives it flavor as well as that distinctive yellow color we find so appealing.

1 14-ounce block firm tofu
1 1/2 Tablespoons diced red bell pepper
1 1/2 Tablespoons diced green bell pepper
1/2 onion diced
2 vegan sausage patties, or 5 links, crumbled
3 red potatoes cooked and diced
2 tablespoons olive oil
1/2 teaspoon turmeric
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

In a large frying pan heat oil until hot. Add peppers, onion, sausage and potatoes. Saute for 5-7 minutes on medium heat until onions are tender.

Push sauted veggies and sausage to one side of the frying pan. Crumble tofu into the other side of the frying pan. Add turmeric, salt and pepper and stir to coat. Stir seasoned tofu into cooked mixture. Heat through, stirring frequently for 2-3 minutes. Serve.

Labels: breakfast, scrambled tofu, turmeric, Vegan, Vegetarian

So, I decided I wanted to try cooking with a solar oven. I thought, "why am I heating up my kitchen cooking when I could be using free energy from the sun to cook outside? First I spent several hours researching differing styles of solar ovens and then I went to my husband and asked him to make a prototype. Like me, he loves a challenge and so we set out to make our first solar oven. It was great fun.

We decided to make a sloped-top box oven out of cardboard and aluminum foil. We painted the bottom black to retain the heat and fixed a polycarbonate lid to keep in the heat. Although it cooked just fine at an average temperature of about 220 degrees I would like to have an oven that is a little hotter, so we are redoing our initial design - something smaller and double insulated.


Solar ovens are ideal for vegan cuisine. Because there are no animal products in our foods, slow cooking is both healthy and doable. The first day I made some vegan baked beans with veggie bacon, onions and BBQ sauce. They turned out great - hot and steamy.

The following day I decided to make a simple stew with veggie beef strips, potatoes etc. What I loved about the results was the way the potatoes and other vegetables retained their fresh original colors.



This weekend we are going to make our second prototype and I hope to bake cornbread in a can and black beans. My kitchen will remain cool, I will have reduced my carbon footprint by using less electricity and I still get a great meal - vegan style. Can it get any better than that?

Labels: baked beans, solar oven, stew, vegan vegetarian

I've only recently discovered Forbidden Rice and with the Beijing Olympics just around the corner I thought it would be fun to post a recipe for this sweet and nutty salad.

A few months ago I bought my first bag of forbidden rice on a whim. I had no idea what I was going to make with it but I was intensely curious about my new find. Because I live in the country I often have to create recipes with what I have on hand, and so it was when I first attempted to create a dish with this beautiful and nutritious Chinese delicacy. The salad came out so good that I can only conclude that this rice is so delicious that it is difficult to mess it up.

1 1/2 cups forbidden rice (cook according to package directions)
1/2 yellow or red bell pepper, seeded and chopped
1 green onion sliced thinly
1/2 cup crushed pineapple
1/4 cup sliced almonds
1/3 cup canola oil
1 Tablespoon rice syrup (or raw sugar)
1 Tablespoon rice vinegar
1 Tablespoon wine vinegar
1 teaspoon finely grated ginger
1/2 teaspoon sea salt
1/8 teaspoon black pepper

While rice is cooking make dressing by combining oil, rice syrup, vinegars, ginger, salt and pepper in a blender. Blend until smooth. Adjust seasonings to taste.

When rice is done rinse it with cool water. Place it in a salad bowl. Add bell pepper, onion, pineapple and dressing. Mix together to blend. Chill for at least 1 hour. Add almonds just before serving.

4 servings

Labels: black, Chinese, forbidden rice, salad, Side dish, vegan vegetarian