Sugar Free Vegan

ABOUT ME:  I have been many things in this life. Among the highlights are: Mother, Daughter, Wife, Sister, Friend, Lover, Soul Mate, Graphic Designer, Artist, Animal Lover, Movie Buff, Bibliophile, Traveler, Homebody, Collector, and Food Aficionado. In my journey to become me, I have experienced a great deal of life lessons. I HAVE: lived, laughed, loved, lost, learned, lied, told the truth, danced and sang out loud (when no one was looking), traveled, been recluse, acted outgoing, been shy, become a wife, known hatred and resentment, been scared,  been divorced, been careless and selfish, found myself, existed, shown selflessness and compassion, been content, found my soul mate, learned true love, lived my life, mourned, found and kept true friends (let the others go bye bye), felt beautiful, felt truly and self-consciously fat, doubted and believed in myself, learned to be content again, felt proud of myself, been ambitious and lazy, and become a mother of the daughter I've dreamed of since I was young. I'm always on the look out for new life lessons, in hopes that I can take them on gracefully.

Throughout my life, food has been a constant companion — whether delicious and memorable, or bland and forgetful. The Sugar Free Vegan developed from a passion for good cuisine, a desire to be healthy and the necessity to cut out sugar. While I was at it, I thought, "why not cut out all animal products and gluten?" Follow my journey to great-tasting Sugar Free Gluten Free Vegan food. Cheers!

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Mar 04 2012

Vegan Scramble

I've never been and egg person per say, as I have always preferred a sweet breakfast. But, every once in a while I get a craving for a nice and savory morning meal. Recently I started drinking smoothies for breakfast pretty much every day, but on the weekends we try and do something more. My six year old daughter usually requests pancakes (she absolutely hates eggs), but I really wanted something non-sweet, so I tried these faux eggs instead.

Made of tofu and seasoned with spices and the veggies I had handy in my crisper, this Vegan Scramble was a hit for both me and my daughter. It took me a few minutes of convincing her, since they "looked like real eggs" to her, but once she took the first bite she cleaned her plate then asked for seconds — a definite first!  Since then, I've made this scramble a couple of times using whatever veggies I have on hand, to scramble it up a bit. 

Ingredients

  • 1 package firm Tofu, patted dry and mashed
  • 1/8 tsp turmeric
  • 1/4 tsp onion powder
  • 2 Tbsp Olive Oil
  • 1 garlic clove, minced
  • Salt & pepper, to taste
  • 1/2 cup diced purple onion
  • 1 cup sliced mushrooms
  • 1/2 cup broccolini
  • 1/2 cup diced tomatoes (plus extra for garnish)

Note: This recipes uses approximately 2 cups of veggies . In this version I used sliced mushrooms, broccolini, and tomatoes. See below for a variation.

Directions

Step 1: Mash tofu with turmeric and onion powder with a large spoon in a saute pan and cook over medium heat for 3-5 minutes. Set aside.

Step 2: In a separate skillet add 1 Tbsp of olive oil over medium heat.  Toss in sliced mushrooms and saute with a pinch of salt for 4-5 minutes, until browned nicely. Set aside.

Step 3: Add 1 Tbsp back to the skillet and saute onions for 2-4 minutes, until starting to turn translucent. Add garlic and saute for another minute, stirring constantly.

Step 4: Turn heat down to medium-low then toss in sliced broccolini and tomatoes in the saute pan and mix thoroughly with onion and garlic mixture. Place lid over skillet to let the new vegetables wilt for a couple minutes.

Step 5: Once your vegetables are steamed (I prefer mine a little al dente), stir in the prepared mushrooms and tofu mixture then salt and pepper to taste. Stir until tofu and mushrooms are heated through, then serve.  In this version I topped with diced tomatoes to add some freshness. Enjoy!

Version 2:

In this scramble, I used mushrooms with baby kale, spinach and sliced green onions (instead of a purple onion). Follow the same directions as above but skip the onions in Step 3, use only 1/2 Tbsp olive oil and saute the garlic only. On Step 4 add the green onions and substitute the broccolini and tomatoes with spinach and kale. Top with fresh sliced avocado.

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