Vegan Diner (9 page)

8 ounces small red potatoes (about 3 to 4)

2 tablespoons extra-virgin olive oil

1 small onion, diced (about 1 cup)

4 cloves garlic, pressed or minced

14 or 16-ounce container firm tofu, rinsed and blotted dry

2
½
tablespoons nutritional yeast flakes

1
½
teaspoons granulated onion

1 teaspoon smoked paprika

Salt and freshly ground black pepper, to taste

4 tablespoons minced fresh parsley

Fill a large pot or Dutch oven with water and bring to a boil over medium high heat. Add potatoes and cook until just tender, about 15 minutes. Drain and let sit until cool enough to handle. Dice into chunks. You can also cook the potatoes the day before, and refrigerate them overnight.

In a large skillet over medium high heat, add the oil and swirl around in the pan. Add the potatoes and onion, and cook for about 5 to 7 minutes, or until the potatoes and onions start to brown. Add the garlic, stirring well. Crumble tofu into the skillet and, stirring as needed, cook for another 5 minutes. Add the nutritional yeast, granulated onion, smoked paprika, and salt and pepper to taste, stirring well to coat. Continue cooking for another 4 minutes or so, before removing the skillet from heat. Sprinkle parsley over top, and toss to combine. Serve hot.

Smoked paprika is
a richly flavored spice, with a slightly sweet undertone to it. Sometimes referred to as pimentón, smoked paprika is made in Spain from smoked, ground pimento peppers. Look for it on the spice aisle of well-stocked grocery and specialty stores or online. I've even purchased it at Costco.

These potatoes are a weekend staple in our house,
and usually accompany a tofu scramble and fresh brewed coffee. If you want to make them quickly in the morning, cook the potatoes the night before, and refrigerate.

MAKES 2 TO 4 SERVINGS

1 pound small red potatoes (about 7 to 8 potatoes)

2 tablespoons extra-virgin olive oil

1 small onion, diced (1 cup)

1 green bell pepper, diced

4 cloves garlic, pressed or minced

2 tablespoons minced fresh parsley

Salt and freshly ground black pepper, to taste

Fill a large pot or Dutch oven with water and bring to a boil over medium high heat. Add the potatoes and cook until just tender, about 15 minutes. Drain and let sit until cool enough to handle. Dice the potatoes into chunks.

In a large skillet over medium high heat, add the oil and swirl around the pan. Add the potatoes in a single layer, and cook for about 10 minutes, or until golden-brown. Add the onions, peppers, and garlic and continue cooking for another 5 to 7 minutes or until the onions and peppers are soft and everything is nicely browned. I like mine pretty well done, but it's all up to your personal preference.

Sprinkle the potatoes with minced parsley and add salt and pepper to taste. Serve hot.

Variation:
Serve these potatoes skillet-style. Fry them up in a cast-iron skillet, and top with sliced veggie sausages and Creamy Sage Gravy (see
page 47
).

 

Biscuits with gravy is one of my daughter's all-time favorite
breakfasts. It makes for a hearty and filling start to the day, but is also just as yummy for dinner.

MAKES 2 TO 4 SERVINGS

¼
cup all-purpose flour

3 tablespoons nutritional yeast flakes

2 cups plain unsweetened soymilk

1 teaspoon dried rubbed sage

1 teaspoon granulated onion

1 teaspoon fine sea salt, or to taste

1 teaspoon freshly ground black pepper, to taste

¼
teaspoon freshly ground white pepper, or to taste

1 recipe Fluffy Biscuits (see
page 54
), sliced in half

In a large saucepan, whisk together the flour and nutritional yeast. Whisk in the soymilk until the mixture is very smooth and there are no lumps. Alternately, use an immersion blender and blend until smooth. Whisk in the sage and onion. Add salt, black pepper, and white pepper to taste.

Place the saucepan over medium to medium-high heat and, whisking continuously, bring to a simmer. Continue whisking for 5 to 7 minutes, or until the gravy is thickened and smooth.

Remove from heat and adjust seasonings to taste. Place the biscuit halves on plates and ladle gravy over top. Serve immediately.

This gravy is fantastic
on all of the usual suspects. Try it over mashed potatoes, French fries, baked potatoes, tater-tots, breakfast potatoes, seitan, open-faced savory sandwiches, and even toast.

Now you can have your “eggs benny” vegan-style.
These are absolutely delicious and cholesterol-free, too. You've got to love a healthy classic!

MAKES 4 SERVINGS

6 ounces fresh baby spinach, rinsed and patted dry

2 teaspoons extra-virgin olive oil

8 homemade breakfast sausages (see
page 50
) or 1 package veggie ham or bacon

4 English muffins or biscuits, halved and lightly toasted

Non-hydrogenated vegan margarine, as needed

2 large tomatoes, sliced

1 batch Hollandaise Sauce
(see
page 160
), or Garlic Dill Sauce (see
page 161
), kept warm

Freshly ground black pepper

Add the spinach to a large skillet, preferably nonstick, and place over medium-high heat. Cook 3 to 4 minutes or just until spinach wilts and changes color, adding water a teaspoon at a time if the spinach starts to stick. Remove from heat.

Heat a skillet over medium-high heat and add olive oil. Add sausage patties and cook 2 to 4 minutes, or until nicely browned on bottom. Flip the sausages over and cook for another 2 to 4 minutes or until browned on the other side. Remove skillet from heat.

Spread the toasted English muffins with a bit of margarine. Top each muffin half with a sausage patty, then a slice of tomato, then spinach. Repeat for the remaining English muffins. Place two muffin halves on each plate. Ladle Hollandaise sauce over each half and serve the Benedicts right away.

Variation:
If you're in a rush, make a Garden Benedict. Simply top toasted English muffin halves with thick tomato slices and fresh basil, if desired, and drizzle with Garlic Dill Sauce (see
page 161
).