by admin | Aug 24, 2025 | Food & Health
Vegan Scrambled Eggs with Spices on Toasted Focaccia with Roasted Tomatoes
Ingredients:
For the Vegan Scrambled Eggs:
- 1 block (14 oz) firm tofu (drained and pressed)
- 1 tbsp olive oil (for cooking)
- 1/2 tsp Himalayan salt (or to taste)
- 1/4 tsp powdered garlic
- 1/4 tsp powdered onion
- 1/2 tsp dried dill weed
- 1/4 tsp ground black pepper (optional)
- 1-2 tbsp chopped fresh cilantro (optional)
- 2 slices vegan American cheese (or more, to taste)
For the Toasted Focaccia with Roasted Tomatoes:
- 2 slices focaccia bread
- 1-2 medium tomatoes, sliced
- 1 tbsp olive oil (for roasting tomatoes)
- Salt and pepper, to taste
- Additional olive oil (for toasting the focaccia)
Instructions:
- Roast the Tomatoes:
- Preheat your oven to 375°F (190°C).
- Slice the tomatoes into rounds and place them on a baking sheet lined with parchment paper.
- Drizzle with 1 tbsp of olive oil, and season with salt and pepper.
- Roast in the preheated oven for 15-20 minutes, or until the tomatoes are soft and slightly caramelized. Set aside.
- Toast the Focaccia:
- While the tomatoes are roasting, heat a non-stick skillet over medium heat.
- Drizzle a little olive oil onto the focaccia slices and toast them in the skillet for 2-3 minutes on each side until golden brown and crispy. Set aside.
- Make the Vegan Scrambled Eggs:
- Crumble the pressed tofu into a large bowl, breaking it into small chunks to resemble scrambled eggs.
- In a large skillet, heat 1 tbsp of olive oil over medium heat.
- Add the crumbled tofu to the skillet, and cook for 3-4 minutes, stirring occasionally to ensure it cooks evenly.
- Sprinkle in the Himalayan salt, powdered garlic, powdered onion, and dill weed. Stir to combine and cook for another 2-3 minutes until the tofu is heated through and slightly golden.
- Tear the vegan American cheese slices into small pieces and add them to the tofu mixture. Stir well until the cheese melts into the tofu, creating a creamy texture.
- Assemble the Dish:
- Place the crispy toasted focaccia slices on plates.
- Top each slice with the scrambled tofu mixture.
- Garnish with freshly chopped cilantro, if desired.
- Add the roasted tomato slices on top or on the side of the dish.
This simple yet flavorful recipe delivers vegan scrambled eggs with delicious spices and creamy melted vegan cheese, served on crispy focaccia with roasted tomatoes for added sweetness and richness. It’s a comforting and satisfying dish that’s easy to prepare!
by admin | Aug 24, 2025 | Food & Health
Vegan Scrambled Eggs with Kale, Peppers, and Avocado on Toasted Focaccia
Ingredients:
For the Vegan Scrambled Eggs:
- 1 block (14 oz) firm tofu (drained and pressed)
- 1 tbsp olive oil (for cooking)
- 1/2 cup kale, chopped
- 1/2 red bell pepper, diced
- 1/2 orange bell pepper, diced
- 1/2 yellow bell pepper, diced
- 1/2 tsp Himalayan salt (or to taste)
- 1/2 tsp dried oregano
- 1/2 tsp dried dill weed
- 1/2 tsp ground black pepper (optional)
- 1 tbsp chopped fresh cilantro (optional)
For the Toasted Focaccia with Avocado:
- 2 slices focaccia bread
- 1 ripe Haas avocado, sliced into thin rounds
- 1-2 tbsp avocado oil (for drizzling)
- Salt and black pepper, to taste
Instructions:
- Prepare the Toasted Focaccia:
- Heat a non-stick skillet over medium heat.
- Drizzle a little olive oil on the focaccia slices and toast them in the skillet for 2-3 minutes on each side, until golden and crispy. Set aside.
- Make the Vegan Scrambled Eggs:
- Crumble the tofu into small chunks in a bowl to resemble scrambled eggs.
- Heat 1 tbsp of olive oil in a large skillet over medium heat.
- Add the diced red, orange, and yellow bell peppers and chopped kale to the skillet. Sauté for about 3-4 minutes, until the veggies are soft and slightly charred.
- Add the crumbled tofu to the skillet with the veggies and cook for another 5-6 minutes, stirring occasionally to ensure it heats through.
- Season the tofu mixture with Himalayan salt, oregano, dill weed, and black pepper. Stir to combine and cook for another 2-3 minutes.
- Optional: Sprinkle with fresh cilantro before removing from heat.
- Prepare the Avocado:
- While the scrambled tofu is cooking, slice the Haas avocado into thin rounds.
- Drizzle the avocado slices with avocado oil and sprinkle with salt and black pepper to taste.
- Assemble the Dish:
- Place the toasted focaccia slices on plates.
- Top with the scrambled tofu and veggie mixture.
- Arrange the avocado slices on top or beside the tofu scramble.
This easy vegan breakfast features a savory tofu scramble with colorful peppers and kale, served on crispy focaccia bread with creamy avocado. Simple, nutritious, and packed with flavor!
by admin | Aug 24, 2025 | Food & Health
Gluten-Free Ramen in Vegetable Broth
With Sundried Tomato Tofu (Vegan, Gluten-Free)
Ingredients:
For the Broth + Ramen:
- 4 cups vegetable broth (low sodium if preferred)
- 2 servings of gluten-free ramen noodles (e.g., Lotus Foods millet & brown rice ramen)
- 1 tsp ginger powder
- 2 cloves garlic, minced (or 1 tsp minced garlic)
- Optional: chopped green onions, bok choy, mushrooms, or spinach for added flavor & nutrition
For the Tofu Topping:
- 1 block super-firm tofu (pressed if not pre-pressed), cubed
- 1–2 tbsp extra virgin olive oil
- 1/4 cup sundried tomatoes (in oil or rehydrated if dry), chopped
- 1/2 tsp garlic powder
- 1/2 tsp oregano
- 1/4 tsp pink Himalayan salt (or to taste)
- Optional: chili flakes for a kick
Instructions:
1. Prep the Tofu:
- If using dry sundried tomatoes, soak them in warm water for 10 minutes, then chop.
- Cut super-firm tofu into bite-sized cubes.
- In a pan, heat olive oil over medium heat.
- Add tofu and sauté for 2–3 minutes until it begins to brown.
- Add minced garlic, chopped sundried tomatoes, garlic powder, ginger powder, oregano, and salt.
- Cook for another 5–7 minutes, stirring occasionally, until the tofu is golden and coated in flavor.
2. Make the Broth & Ramen:
- In a separate pot, bring vegetable broth to a simmer.
- Add ginger powder and any additional veggies (optional) and simmer for 5 minutes.
- Add ramen noodles and cook according to package instructions (usually 4–5 minutes).
- Stir in minced garlic in the last 1–2 minutes of simmering for extra depth.
3. Assemble:
- Divide cooked ramen and broth into bowls.
- Top generously with your sundried tomato tofu mixture.
- Garnish with green onions or sesame seeds if desired.
Optional Add-Ins:
- A dash of tamari (gluten-free soy sauce) for umami
- A drizzle of sesame oil
- Steamed baby bok choy or spinach for greens
Serve hot and enjoy your cozy, protein-packed, gluten-free ramen bowl!
by admin | Aug 17, 2025 | Food & Health, Lifestyle & Work
This was very easy to make. Yeah, it was partially pre-cooked, also canned green beans, but just the same it can work. So, I did have the sticky rice microwaved, which reminds me I have fresh uncooked sticky rice, and I’m going to check how to microwave it. I am not a microwave fan, but it’s worth the effort.
As for the green beans, they were canned. I try to buy organic when canned. I like to rinse out the liquid, wash it with clean water, and then cook it. These were regular cut green beans, whih I need to cook. If they were French cut green beans I can eat them out of the can. Childhood habit. The remainder are sundried tomatoes, and then cherry tomatoes to top. I did the cherry tomatoes to add something cold and refreshing.
It’s not the most beautifully plated dish, and that’s okay. I am home, right? Believe it or not, home or otherwise, it matters to me. It was cooked with extra virgin olive oil, oregano, and garlic, no onion, and many times I do not use salt as other spices can sometimes create something more appetizing.
It was easy to make, comforting to eat, and on my list of Street-Eats in development for a date TBD.
by admin | Aug 17, 2025 | Lifestyle & Work
I am not sure if what I do connects anyone else spiritually, but I have found that to find spiritual connection I need to embrace myself. In the Osha, the Yoruban religion, or as it’s considered colloquially “The Religion” when the sign Ojuani – 11 (number in cowry shells) is part of the reading, the person being consulted is told to please hug themselves. This is one of the most famous signs. By fame, it is because individuals are told to please do specific things for the remainder of their lives to help stop the sufferring they collect, and accept the beautiful things happening in their lives. This sign is of the most, absolutely most beautiful, loving person one may ever meet. The hug comes from knowing that you have done nothing wrong, that life is life, that something is happening, there is a reason why, but the way you gather water, through a, let’s say a rattan basket— those days are over. This sign, as it sometimes shows up, is saying “stop thinking as you are thinking,” “life is worth your presence,” “people need you,” “you do not go unnoticed.” And there is always more.
In an effort to understand my evening, my day, my existence right now I drew a card from a deck I have Keepers of the Light Oracle Cards. The card, which I did not draw—it was the last card I had and face up which means it’s the card—was Horus, representing a Cosmic Gateway. There is psychic awarenes, there is foresight, there is an understanding of what is real and what is not. Horus can tell the difference between ego and reality. [Your] connection to the universe is beyond compare.
Then I went on to draw a Thoth tarot card. And that was facing up as well—4 of disks, or Power. Excellent matreial power, wonderful change, but it stops there. It’s Sun in Capricorn. The Lord of the Earth. In the world of my life this is “You and I.”
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