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



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 :)



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



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: :)



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: :)



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: :)



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: :)



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: :)



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: :)



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: :)



Cute Kitty Photo of the Post



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.