Hi guys,
Welcome to a special weekend edition of What I Ate Wednesday, where I don't show you what
I ate on Tuesday, instead I show you what I ate this past Sunday.
I stumbled into the kitchen Sunday morning and was hankering for a breakfast sandwich.
So I pulled out some tofu, a portabello mushroom, tomato, and got some coconut milk ready in
a bowl.
In a dish, I'm making the coating for the tofu.
Flour makes the base, along with about a half tablespoon of nutritional yeast.
You could use any seasonings you like.
I'm using onion powder, garlic powder, white pepper, some poultry seasoning, cayenne, and
black salt.
Black salt has a sulfury taste to it which adds an eggy flavour.
Just a pinch will do it as a little is nice but too much is just gross.
Then I just mix it around a bit and it's time to dip the tofu.
This tofu is already pressed and quite dry so I'm using coconut milk to make it wet so
the flour mixture will stick.
You could use any type of plant milk, vegetable broth or even just water.
Press the tofu into the dry mix on one side, then the other side, and then do another piece.
Once I have all the pieces coated, I can just set them aside.
OVer high heat, I have this non-stick pan and I've sprinked a bit of salt.
Then I add the sliced mushroom.
Fresh crushed garlic comes next and some water.
The water will evaporate pretty quickly and the heat and steam will soften the mushrooms
just enough.
Now I'll just transfer the mushrooms to a bowl, rinse out the pan and we're back on
the stove again.
This time, I'm adding a teaspoon of oil to the pan so we can fry up the tofu.
The pan is still hot so the tofu can go in rather quickly.
When you place the tofu in, it should start to sizzle right away.
Just cook it until the bottom is golden, about one minute or less, then flip and cook for
a minute more.
Then I transfer those to the bowl with the mushroom and add my english muffins to the
pan.
No need to clean, the leftover oil will help give the bread a nice crisp.
I've turned off the heat and the muffins are warm and toasty.
Time to pile up!
First some ranch sauce made from silken tofu, some sriracha, the juicy garlicky portobello
mushroom slices, more sriracha, tomato slices, and some homemade BBQ sauce.
All these sauces act kind of like a glue to hold the sandwich together.
Otherwise the mushroom and tomato like to slide out on their own.
And that was breakfast.
So freaking good.
You guys may not know this about me but I live for breakfast sandwiches.
How about you?
Thumbs up if you love breakfast sandwiches too.
Whenever I have something heavy like this, I like to follow it up with green tea.
My mom always told me to do this as it's apparently good for digestion and I believe her.
A tablespoon of Chinese green tea goes in the pot and I'll be drinking this all day,
only refilling with hot water as the tea leaves are good for several changes and I really
don't need any extra caffeine.
Weekends are usually the time when I do the most recipe testing.
This batter is for my 3rd go at a particular banana bread recipe that excludes certain
ingredients just to see if it will make a difference.
It came out delicious but it's not quite perfect yet.
For lunch, I fried up some onions and garlic, - along with some beet seitan.
The beet gives the seitan a deep red color that honestly is kinda freaky when you look
at it, but it's really good when it's fried up and browned.
Now I've switched the heat from high to low and added some homemade BBQ sauce.
This is a sweet and spicy BBQ sauce without the vinergariness that many Western kinds
have.
This is more a Chinese style BBQ sauce.
Stir a bit and it's done.
I transfered that to a bowl, rinsed the pan quickly while it's still hot and back on the
stove it goes.
Now it's time to make spicy peanut sauce.
Where I usually make it in a blender, today I wanted everything hot so everything when
in the warm pan.
Then in goes some cooked chow mein noodles.
And now we have noodle salad.
I call anything that has lettuce, a salad.
Totally counts, right?
For dinner, I had more gorgeous portobello mushroom to use up.
I started it similar to how I started breakfast, but instead of adding water to the pan, I
added 3 cups of kale that I had destemmed and soften by massaging with some salt.
Once everything was tender, I added a cashew alfredo sauce.
You can find the recipe for this alfredo sauce in Colleen Patrick Godreau's 30 Day Vegan
Challenge book.
By the way, if you're waiting for the review that I talked about in the begining of the
year..it's still coming.
I promise.
For my boyfriend's dinner, I served this over brown rice millet noodles and for myself,
some steamed sweet potatoes.
And that was my super delicious, indulgent and stuffed to the brim food Sunday.
How was your food weekend?
Let me know in the comments below.
Thank you so much for watching this video.
If you liked it, please give it a thumbs up and subcribe if you haven't already.
I post easy vegan recipes on Fridays, meal inspiration ideas on Wednesdays and I am getting
back to vegan cookbook reviews on Mondays.
Bye for now!