Vegan Breakfast - Hash, Scrambled Tofu & Toast*

Ingredients:

Hash
Morningstar Farms Griller Crumbles
canned potatoes
pepper
garlic
cooking oil (we use olive oil)

Dice the potatoes;
Bring cooking oil to a hot sizzle and add potatoes and the Crumbles (frozen);
season with pepper and garlic to taste;
Reduce heat and cook until heated thoroughly

Scrambled Tofu
Nasoya Cubed Tofu (extra-firm)
cumin
curry powder
salt or sea salt
lemon pepper
cooking oil (again, we use olive oil)

Drain the tofu;
Bring cooking oil to a hot sizzle;
add the tofu;
add just a dash of curry powder (this is a powerful spice and you don't want to overdue it);
The same for the cumin;
salt to taste;
add lemon pepper to taste;
begin to gently mash the tofu leaving roughly half of the cubes intact;
cook until heated thoroughly;

toast your bread

bon apetit. The tofu is even good with ketchup.

serves 4

And this one is my own invention.

Naan

2/3 cup warm water
1 teaspoon sugar
1 teaspoon active dry yeast
1 1/2 cups all purp flour
1 tablespoon vegetable oil
1 teaspoon salt
aboout 1/4 cup more vegetable oil for brushing the bread

Directions
Put the sugar, yeast and water in a small bowl and mix until the yeast is dissolved. Let stand until it gets foamy, about 10 minutes.

Put the flour in a big bowl. Make a well in the center and add the 1 tablespoon of oil, the salt and the yeast mixture. Mix thoroughly with your hands to form a dough. Add sprinkles of water if needed.

Turn the dough onto a floiured surface and knead for 5 minutes, until dough is smooth.

Return the dough to the bowl, cover with saran wrap and let rise in a warm place for 1 1/2 hours. It will double in size.

When you are ready to bake the bread preheat the oven to broil.

Turn the dough onto a floured surface and knead for 2 minutes. Break off small balls and pat into rounds about 5 inches in diameter and 1/2 inch thick.

Cover a baking sheet with tin foil and grease it well. Place 4 dough rounds on the tin foil and brush the surfaces with oil. Bake for 3 minutes. Remove and turn breads over, brushing with more oil. Return to oven and bake 3 more minutes. Remove and brush with oil again. Return to oven again for an additional 2 minutes, being careful that they don't burn. Wrap in tin foil until you are ready to serve. Repeat with remaining dough.

Source: Naan Bread :: theppk.com Vegan Recipe Database

Vegetable Biryani

2 cups Basmati Rice
1 cup Mixed Vgetable (cauliflower, potato, carrot, french beans)
150 gms Green Peas
3 Finely Sliced Onion
2 Finely Sliced Green Chillies
Salt to taste
1 tsp Red Chilli Powder
2 tsp Cinnamon(dalchini), Caraway Seeds(zeera)
4 Cloves (laung)
1/2 tsp Black Pepper Powder
4 Tomato
1/2 cup Yogurt (curd) {or a mixture of tofu and soy milk blended}
4 tbsp Vegetable Oil
1/2 tsp Mustard Seeds
3 tbsp Dry Fruits (cashew nuts, raisin)

How to make vegitable biryani :

• Wash the basmati rice well before cooking.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits.Cook it in pressure cooker or in a pan or microwave.
• Cut all the vegetables into small thin pieces and fry each one of it separately in oil. Fry the green peas also.
• Take 1 tblsp oil in a pan and add mustard seeds, green chilli, cinnamon and caraway seeds powder, cloves, black pepper powder and stir for about half minute. Then add onions and saute them for a minute ot till they get pink in color.
• Add salt and red chilli powder and stir.
• Add fine chopped tomatoes and fry till they are properly cooked.
• Take the yogurt and make it fine by putting in a blender for just 2 rotations. Add this fine yogurt and stir well.Heat it for about 10 seconds.
• Add all the fried vegetables.
• Add the cooked rice and mix well with very light hands so that the rice grain doesn't break. Cook for about 3 minutes.
• Take this vegetable biryani out in a rice serving dish.
• Garnish with dry fruits and green coriander leaves.
• Serve the vegetable (veg ) biryani hot with raita and pickle.

Source: Vegetable Biryani Recipe, Veg Biryani, Vegitable Biryani Recipe, Vegetable Biryani Receipe

Baingan Bharta

1 medium Baigan (eggplant)
1/2 cup Cooked green peas
1 Finely chopped onions
1 Finely chopped tomatoes
1 Finely chopped green chilli
1/2 tsp Red chilli powder
1/2 tsp Garam Masala Powder
1/4 tsp Turmeric Powder
3 tbsp Vegetable oil
Salt to taste
Chopped green coriander leaves for garnishing

Preparation of baigan ka bharta :

• Brush baigan (eggplant) with oil and roast it on a gas burner over medium heat.
• Frequently turn the eggplant upside down, until fully roasted.
• Once done, hold it under cold running water or in a bowl full of water. Cool it and peel off the blackened skin.
• Mash the flesh.
• Heat oil in a pan / kadhai . Add green chilli and onion and fry over medium heat until light golden brown.
• Add red chilli powder, turmeric powder, garam masala and salt and stir. Add tomatoes and cook until tender.
• Add green peas and mashed baigan (eggplant). Stir well. Fry the baigan bhartha for 5-7 minutes over medium heat.
• Garnish the baigan bharta with green coriander leaves and serve hot.

Source: Baigan Bharta Recipe, Baigan Bhartha, Baigan Ka Bharta, Baigan Bhurta Recipe

Soy Matter

onion 2(finely chopped)
tomato 2(puree)
soyachunks(?) 100 gms (soaked in water for 5 mins) (substitute potatoes and/or cauliflower?)
green peas 20 gms
oil 3 tsp
redchilli powder 1/2 tsp
garammasala 1/2 tsp
few curry leaves
fresh coriander leaves fineychopped
mustard seeds 1/2 tsp
jeera 1/2 tsp
salt to taste

Preparation:

• Heat oil in pan and add mustard seeds, jeera, curry leaves and allow them to burst.
• Add onions and fri till golden brown then add tomato puree and peas with salt and cook till the peas is cooked.
• Add red chilli powder, garam masala and stear till they are well cooked.
• Then add the soaked and stained soyachunks and mix well.
• Cover and cook for 2mins. then serve the soy mutter with fresh coriander leaves on top.

Source: Soy Matter - Uma Mathan