Notes about Recipes in this book

• Everyday tofu scramble

  • lolako on March 16, 2025

    This was an awesome tofu scramble. I was hesitant about taking the extra step of grating a carrot to add in at the end. I'm so glad I did. It gave it a something extra with texture and flavor. Made a few minor changes to the recipe. I included an orange bell pepper when sauteeing the onions. I added an additional 1/2 to 1 tablespoon of nooch. I also added 1/4 to 1/2 a teaspoon of kala namak salt when seasoning the tofu with the dry spices. I served it with sauteed cherry tomatoes and spinach. I think this would also make a great filing for vegan baked egg-rolls. I'm not sure if it is an everyday scramble as the name suggests, but maybe if one is inclined to do the prep the night before.

• Morning cornbread

  • louie734 on January 08, 2025

    Pretty classic - tho a bit crumbly for my taste, next time I'll increase the flour/decrease cornmeal slightly. Dialed up the sweetness to match my preferred omni cornbread (4 T). Added an 8 oz can of corn, drained and rinsed, half of the can blended with the milk. The bake time for the muffin variation needed to be increased to about 20 minutes before testing done.

• Grain salad with pecans and tarragon

  • lolako on March 12, 2025

    Halved the recipe. Very satisfying and filling. Excellent potluck salad.

• Queso blanco

  • lolako on May 16, 2026

    Made this as it was a component of the enchilada recipe. On it's own it was meh to okay. I ate it with some tortilla chips, but i have had better potato based queso dips. With the enchilada recipe, it was outstanding! When I added it to all the other enchilada ingredients in the pan, the filling came together feeling thick and cheesy. Recipe made double what I needed for the enchiladas. Will probably use for a baked mac and cheese.

• Braised greens

  • louie734 on November 22, 2024

    Used collards. Instead of stock used water and salted a little more. For liquid aminos used half soy sauce, half coconut aminos. Needed more acid at the end; after adding the lemon juice I added apple cider vinegar and some smoked Tabasco. Served as suggested with the butternut squash with tomato lentil sauce.

• Throwback dinner rolls

  • Ajammies on February 13, 2026

    So good! Soft, fluffy, delicious. Make extras!

• Sesame noodles with pan-seared tofu

  • louie734 on April 30, 2025

    Really good! Made the tofu in the air fryer, which is NOT quicker than the pan-sear (but works). Actually used the tofu marinade in place of all the rice vin, soy, sesame oil, and hot sauce - so added garlic and ginger and tahini, whizzed it up, and then added a tablespoon or so of pasta water. Roasted some broccoli in the oven, topped with some vinegared cukes and carrots and green onions, a dash of sesame seeds. Slurp slurp!

• Baked butternut squash with tomato lentil sauce

  • louie734 on November 22, 2024

    VERY good, though the squash took an hour in the oven, not 30 minutes, and I decreased the sugar by half. The tomato lentil sauce needs either double the time to simmer on the stove (fine since the squash took longer), or half the amount of broth. Instead of yogurt, had a homemade nut & seed sour cream on hand, doctored it with garlic and lemon, stirred in lots of chopped mint, and garnished with more mint. Served as suggested with braised greens and cumin rice. Flavor combination was EXCELLENT. Next time would add a bit of heat with either the squash or the tomato sauce, hot paprika would work nicely. 12/2024 update - Can't get this meal out of our heads, deemed a 'new staple' over leftovers. Used the instant pot for the tomato-lentil sauce, which worked nicely (save the tomatoes for after the lentils are cooked for 10 minutes, then add and cook for 4 more minutes). Was short on mint so spiked the yogurt with cucumber and then sprinkled my few mint leaves over. This is soooo good.

  • louie734 on February 07, 2026

    Improved this great recipe by pressure cooking the squash, whole on a rack, above the lentils for 10 minutes, then removing when adding the tomato sauce, which needs 4 more minutes under pressure. Meanwhile butchered the squash into big, skinned, seeded pieces, tossed in the sugar-spice mix, and tucked into a dish in the oven for a finishing few minutes till the pot depressurizes. Basmati rice is baking in the oven anyway (I never could get basmati to 'pilaf' on stovetop), spiced with cumin seeds, bay, a cinnamon stick. Since my squash wasn't very sweet (plus I dial back that sugar anyway), I chopped a few dried apricots into the dish before serving up. Incredible meal, now takes about 30 minutes start-to-finish.

• Green enchiladas

  • lolako on May 16, 2026

    I had a can of jackfruit that I needed to use, so I thought I would give this a try. I'm so glad I did. The queso blanco worked perfectly with this. I was very full and satisfied with two enchiladas. I didn't have a 20 oz can of jackfruit, so I added a half block of tofu to make up for the protein. Definitely felt like I was eating chicken. I didn't make the Girilled Tomatillo and Avocado Salsa. I just bought a tub at the deli instead. Delicious, hearty and filling. Would take to a potluck.