Tuesday, January 16, 2018

Recipe Round-Up: Eat Like You Give A Damn

This is my first round-up from Eat Like You Give A Damn, a fun cookbook written by Michelle Schwegmann and Josh Hooten of Portland's The Herbivore Clothing Company. This is a shiny little book, with lots of pictures and some tempting recipes. This round up will mostly look at breakfast recipes that I have made from it.

Herbivore's Tofu Scramble with Go-To Greens and Tahini Sauce: This tofu recipe is so simple, and is reminiscent of the amazing tofu served in Austin at Bouldin Creek Cafe. The tofu is coated with nutritional yeast and seasonings, and comes out with a great, crunchy, cheesy crust. The book has many options for their go-to greens, which are steam-fried, and I used silverbeet (swiss chard). I did have to drain it at the end, there was quite a lot of liquid. All topped with the amazing Tahini Sauce, which comes together so quickly and is amazing. When I made the sauce this time, I used smoked garlic, which added a great flavour.
Rating: Scramble :), Greens :), Sauce :D

Herbivore's Tofu Scramble; Go-To Greens (Silverbeet); Tahini Sauce


Ranch Scramble with Cream Biscuits: This was a great, herby tofu scramble, with broccoli and tomato (though I could have done with even more vegetable!). When it is all cooked, the recipe says to top in the pan with some sour cream and cover, and it will melt into scramble. It didn't melt into it, I ended stirring it through. You can see I topped it with some more sour cream as well. The cream biscuits are very easy to make, using cashew cream or soy creamer. I used some soy creamer for these. The recipe makes 8 biscuits, I made a half recipe and shaped them into three biscuits, which cooked in 18 minutes. This served three people for brinner.
Rating: Scramble :), Biscuits :)

Ranch Scramble; Cream Biscuits


Apple & Peanut Butter Smoothie: I loved this smoothie. I made a half recipe, which made just over one large glass. I added extra peanut butter (of course) and added an extra splash of milk (I use oat milk). As well as apples and peanut butter, it also has bananas, molasses and cinnamon (with some other stuff), that just made a delicious, creamy, not-too-sweet start to the day.
Rating: :D

Apple and Peanut Butter Smoothie


Minty Spinach-Pear Smoothie: This recipe is meant to have kale as the greens, but I just am not a huge fan of kale in smoothies. Sorry. I much prefer baby spinach, so I used that. I made a half recipe, which made one large glass. This was sweet, minty and refreshing.
Rating: :)

Minty Kale-Pear Smoothie


Sage Gravy: While this doesn't look attractive, it sure was tasty. And so fast! I had a single leftover biscuit, so I just made a 1/4 recipe of the gravy and it came together in a few minutes. The recipe called for either AP flour, white whole wheat flour, or spelt flour, and I used spelt.
Rating: :)

Sage Gravy


Souk Scramble: This recipe was inspired by Middle Eastern markets, and has tomatoes, olives and spinach as well as a blend of herbs and spices. The tomato was a particularly nice, fresh addition.I made a half recipe (with 250g of tofu), cooking only for myself, and got 1.5 serves when I served it with some more spinach, pita bread, and hummus.
Rating: :)

Souk Scramble


Survival Scramble: This scramble honours the cabbage, which apparently would be a safe food to eat in a nuclear war as the outer leaves act as a barrier. Of course, if there is a nuclear war my plan is to die in the first wave, so no need to forage for cabbage. But I do enjoy cabbage in my regular, non-nuclear war life. I made a few changes here, using some scallions instead of onion and some carrot instead of capsicum. The scramble also has potato, and I salute anything that comes with potato built in. The seasoning is based on mustard and fennel. Overall it was a bit dry, but the flavour was good. I got just over three serves from it.
Rating: :)

Survival Scramble


Sausage Biscuit Breakfast Sandwiches: This recipe calls for the cream biscuits again, but made into 4 large biscuits rather than 8 small ones. You need them big because they are your bread! I used some sausage patties that I made from another book (breakfast sausage patties are not really a common thing here), and I had some cashew cheese left over that I made from Artisan Vegan Cheese that I used instead of cheese slices. The sandwiches also have some wilted spinach. They are big and filling! Served with some potato gems and roasted Brussels sprouts, they were an excellent brinner.
Rating: :)

Sausage Biscuit Breakfast Sandwich


Savoury Breakfast Grain Bowl: Most of the recipes from this chapter I actually made for dinner, but this was a great quick breakfast. I love savoury breakfasts! This is a very versatile recipe, that lets you use up whatever grain you might have left over and choose you own fruit and nuts - I used jasmine rice, cranberries and walnuts. It also has spinach, and while the recipe calls for a TBS of oil, I left it out. Mixed through with some soy and nooch, so quick! I also topped mine with some avocado and some leftover serundeng.
Rating: :)

Savoury Breakfast Grain Bowl


Ruby's Tomato Soup: A change of pace from breakfast foods. This recipe is so simple, reminiscent of tomato soup from a can but so much better. It is creamy, a little bit cheesy, and a little bit tangy. A great blend of flavours. I got three serves from this, served with some grilled cheese and some salad.
Rating: :)

Ruby's Tomato Soup


Cute Kitty Photo of the Post

Dim Sim


A super pensive little Dim Sim. That is my arm that she is resting her head on. I wonder what thoughts she had going through that perfect little head.

10 comments:

  1. Everything looks amazing; so many scrambles! I definitely have to get this cookbook! :)

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    1. The rest of the chapters are pretty great as well. Would recommend!

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  2. Sooo many scramble options! Liking the idea of that survival scramble, and the grain bowl! Does this book have much in the way of pics?

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    1. It doesn't have a photo for every recipe, but there are still quite a lot.

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  3. I follow them on Instagram and I always like to see Ruby's meals! It all looks delicious. I used to make tofu scrambles a lot and I've fallen out of the habit but now I'm definitely craving them!
    Beautiful Dim Sim!

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    1. I used to make a batch of scramble every week for quick breakfasts, but I've fallen out of the habit of that as well.

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  4. I love that book! And I love that scramble (it's very much like the Bouldin Creek one -- aw, I miss VVC!!). I need to try all those scramble variations and sauces. OMG.

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    1. I miss VVC as well! That was such a great scramble, it was fun to make something similar at home.

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  5. All the type of breakfast foods I love! But I rarely have them for breakfast. Takes too long to make!

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    1. I mostly make them for dinner, because my pre-work breakfast routine needs to be fast fast fast.

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