Savory Crepes & More
“Natasha Towns made a wonderful breakfast for all the students today.
Thanks Natasha for these recipe ideas!
Strawberry Milk for the Cereal
It consisted of: strawberries, oil, water, soy milk powder, tofu (to make it thicker), vanilla, salt, turbinado sugar, and water. Blend water until it’s smooth, and make sure you taste it so it has the right consistency.
Potatoes and Tofu
The potatoes were seasoned with paprika, chili powder (just a little bit), braggs liquid aminos, cumin, and olive oil.
Natasha sliced tofu into tiny pieces and breaded it with a mixture of chicken style seasoning, braggs, and flour. Then she sauteed it with onions. She baked the tofu and added it with the potatoes.
Cashew Gravy
Natasha made cashew gravy, which was the topping for the crepes. This was a nice concept to me because I’ve always associated crepes with something sweet.
She obtained the recipe from the Ten Talents cookbook. Click here to listen to OpenSourceVegan.com’s interview with the author of Ten Talents either on AudioBoo or iTunes:”
This was originally posted on OpenSourceVegan.com’s Facebook page January 23, 2011.
Vegan Pizza Idea!!
“Samuel Francis and Josiah Wold made an excellent whole wheat pizza crust! They baked it the day before and added yeast to it. We could’ve made pizza on pita bread, but it’s so much nicer on real crust.
For our spaghetti sauce, I used about 80% of tomatoes from our farm and about 20% of diced tomatoes from the can. We obtained frozen tomatoes from the farm, and I steamed them and blended them. When I took them out of the steamer, they really had a fresh smell that is really unique to having food picked straight our of your garden. I also blended the diced tomatoes in its juice from the can as well.
We ran out of tomato paste, so I used tvp to thicken the sauce.
I seasoned it with salt, basil, thyme, oregano, parsley, a little honey (you can use another sweetener of choice if you prefer), and turbinado sugar. It turned out well.
The vegan cheese came from the almond cheese recipe. We did almond cheese and cashew cheese versions. (We just used less water to make a thicker consistency).
On top of that was burgers that we made that were chopped into squares. We also added peppers, broccoli, and onions.
This was a winner today. 
Praise the Lord!”
This was originally posted on OpenSourceVegan.com’s Facebook page January 19, 2011.
Cheese For Burritoes
This recipe and recipe idea was originally posted on January 6, 2011:
“We heated up canned pinto beans and seasoned them with onion powder, garlic powder, salt, sauteed onions, and a few more seasonings. Then we mashed them so they could be in bean burrito consistency. (That means you don’t add too much water while warming and seasoning the beans so it won’t be too runny.)”
Here’s the Almond Cheese Recipe:
Almond Cheese:
1 c. Water
3/4 c. Almonds
1 tbs. Tahini
3 Tbs. Yeast Flakes
1 1/4 tsp. Salt
2 tsp. Onion Powder
1/4 tsp. Garlic Powder
1/2 c. Pimentos
2 tbs. Lemon Juice
Blend on high until smooth.
The idea is taken from our cafeteria’s trusted cooked book: Country Life. If you don’t have this cookbook, you should get it because the recipes that I’ve used so far come out like they’re supposed to! It’s obvious that Mrs. Diane Fleming really did work in vegan restaurants before writing this cookbook.
Just Taste Testing
Chef Chew and his wife are starting a vegan restaurant in Fayettevile, Arkansas close to Ozark Natural Foods health store. I was able to taste test an experimental batch of one of his vegan cinnamon rolls (yes, he actually uses coriander instead of cinnamon).
Breakfast Like a King
On Friday, I briefly shared some information about meal timings, in my YouTube video “Breakfast Like a King.”
