Sun dried tomato hash with miso broiled tofu

One of my favorite things to have for dinner, is breakfast! It's also a good way to finish up odds and ends in your fridge and pantry. A couple potatoes, a handful of sun dried tomatoes, a half a can of cashews...

Sun dried tomato hash

3 potatoes, one sweet and 2 yukon (or whatever you might have) cubed into little pieces

A handful of sun dried tomatoes, chopped into small pieces

1 small red onion, diced

1 t mustard powder 

2 t oregano

Salt and pepper, to taste

Olive oil

Water

Add oil to a large skillet. When hot, add all of your ingredients. Keep the flame on medium. Add water occasionally to keep from sticking. When the potatoes are tender, they're ready to go. 

Miso broiled tofu

1 package extra firm tofu, somewhat dried and cubed

2 T miso

1 T mustard powder

1/2 C water

Place tofu on parchment lines baking sheet. Mix miso and other ingredients in a small bowl. Stir together until miso is dissolved (warm water helps).

Evenly pour dressing over tofu and place under high broiler for 20 minutes. Keep an eye on tofu! When you see it start to turn golden brown, flip and do the same to the other side. The tofu will soak up the miso and get nice and brown. You can leave it in longer if you want it crispier.

Cashew "cheese"

1/2 C cashews

1/4 C nutritional yeast

1/2 C water

1 T mustard powder

2 t smoked paprika 

This ones easy. Just purée it all together. You might want add more water if you prefer a thinner consistency.

Check out my Roasted Cauliflower and Chicpea Burrito recipe to see how I make homemade tortillas. For tonight's dinner though, I used unbleached white flour. 

Multi purpose cleaner

I hate the idea of chemicals all over my kitchen and bathroom, but what I hate even more is breathing them in! My solution? Homemade cleaner. I can make it smell like whatever I want too! Pretty nifty :)

1/4 C distilled vinegar

1/2 t dish soap

Water, enough to almost fill a spray bottle

A few drops of essential oil of your choice

Put everything in a spray bottle and I'll with warm water. Shake it up and your ready to use!

Great for the kitchen and bathroom. And, it doesn't leave any streaks on mirrors! 

Check this out!

http://paper.li/GoodBlogPosts46/1318466370

I'm so excited! Thank you so much :) 

Oven baked french fries

Nothing like some good 'ol junk food! 

Oven baked fries

2 to 3 potatoes, or more

Salt and pepper, to taste

Chili pepper

Half a lime

2 T cornstarch 

Cut the potatoes in half then halve those halves then halve those halves! ;)

Put the uncooked fries in a big bowl or pot and then add all of the spices and cornstarch. Mix it well and place them evenly-ish on a parchment lined baking sheet. Cook on 400 for 20 to 30 minutes while occasionally flipping. The bottom will brown so make sure to turn them. I add the lime juice right before I flip them. 

Photos from you!

My vegan carob chip cookies baked by Mary Beth! Keep 'em comin guys! I'd love to see what you've made vegan <3

Happy Tuesday!

This is my cat Ellie May. My husband has renamed her Clarice.  She's our cat with two names. Just wanted to share her with you! 

<3

Caramelized onion and potato perogies

It's always so much better when you make things from scratch! This time I tried perogies. It was actually a lot easier than I thought it would be and there are endless possibilities when it comes to filling them. So, here is my version of caramelized onion and potato perogies. 

Dough

4 C unbleached all purpose flour

2 C warm water, maybe a little more

1 T salt

3 T veggie oil

Mix flour and salt together. Add in oil and one cup at a time, add water. Add the first cup and mix until clumps form adding the second cup gradually until a soft dough forms. You may need a bit more water just be careful. Once a soft dough has been formed, take a baseball size ball and roll out on a lightly floured surface. Once you have a thin sheet take a cup or a round cookie cutter and cut circles. Do that for as many times as you have enough dough for.

Carmelized onion and potato filling

1 large red onion

4 potatoes, boiled and mashed, skin left on

1.5 T rosemary

1 T garlic powder

1/2 C nutritional yeast

2 T Earth Bound

Salt and pepper, to taste

1 C almond milk

Sauté thinly sliced onion in a skillet while you add all of the ingredients to the potatoes. Mix well. I like to leave the potatoes chunky but mash to your liking.

When onions are done, add to potato mix.

Take one of the little dough cut outs and place about a teaspoon of mix, maybe just a little more, in the middle. Use a little water on the rim of half of the dough round to use as glue. 

Push the two sides together to create a half moon shape. Use a fork to lock down the dough. Repeat with each dough piece. Let perogies dry on each side.

In large pot, boil water with a little salt. Add perogies to pot, a handful at a time. Once they float to the top, they're done. Lay out to try on drying rack.

At this point, they're ready to eat. You can also fry them a little on each side with a little Earth Bound. I tried oil and it didn't taste as good

Serve with some sauerkraut and tomato sauce!