Our delicious gluten-free pies, served to the whole family in Whole Foods Bakehouse Pie Crusts. We made organic sweet potato pie, organic pumpkin pie, and organic apple pie. Yummy!
We had a wonderful gluten-free Thanksgiving this year, with gluten-free vegetarian dishes taking the center stage. We enjoyed Stuffed Acorn Squash with Portabella Mushroom Stuffing, dairy Spinach Pie (vegan variation), a delicious Vegan Green Bean Casserole Recipe, Mashed Potatoes, and Nutritional Yeast Vegan Gravy (recipe #2) and Cranberry Sauce. It was all delicious but I’m ready for some lighter food. This week the Gluten-Free Menu Swap is Hosted by Heart of Cooking with a theme of persimmon. I also always enjoy posting my menus with Org Junkie. Don’t forget that Cheryl is temporarily housing the Gluten Free Menu Swap at her blog GF Goodness.
Sunday: Breakfast Foods
This week has been a little unusual as far as food- I’ve basically been eating Thanksgiving leftovers all week! Mmm, spinach pie and mushroom stuffed acorn squash with vegetarian gravy… my favorite. I haven’t been doing a good job of making salads or dressings, but this morning i decided that I really needed to branch out from my steady diet of squash and gravy. I’ve been meaning to make a tofu scramble for some time, and since there was some lovely organic firm tofu in the refrigerator, it seemed like the perfect time. So, instead of a salad, here’s a delicious, tasty and light tofu scramble perfect for recovering from a heavy Thanksgiving menu.
Nutritional Yeast Tofu Scramble Recipe
1 tbsp. olive oil (or less)
1/2 sm-med. onion, diced
1/2 medium carrot, grated (use largest holes)
1 tsp. butter or margarine for flavor
1/2 package extra firm tofu, cut into small 1/4 in. cubes
3 tbsp nutritional yeast
dried dill leaves
dry mustard powder
1 small drizzle wheat-free low sodium tamari such as San-J
freshly ground pepper
IF AVAILABLE, a few pieces of julienned fresh basil. Avocado cubes and fresh cubed tomato pieces would also be a lovely garnish.
Heat olive oil in pan to medium. Stainless steel, cast iron pan, or nonstick all work. Add your diced onion and saute until it starts to get translucent. Add the grated carrot and saute for another minute. Move onion-carrot mixture to the side of the pan and baste the rest of your pan with the butter or margarine evenly, painting the surface with the solid teaspoon. (You can use less- just enough to paint the surface. Throw in your tofu cubes and let brown slightly. Toss in 1 tbsp of your nutritional yeast and other seasonings (through mustard powder). Fold carrot and onion mixture into tofu. After you turn the tofu, season a little more and add a drizzle of tamari (no more than 1 tsp- I didn’t measure, but just the tiniest bit). Sprinkle with remaining nutritional yeast (2 tbsp.) and heat. Turn tofu one more time and add any extra salt and freshly ground pepper.
Take off burner and serve with potato patties, sweet potato latkes, or a piece of hearty GF toast. (brown rice, garbanzo, etc. based)
Non vegetarian MIL enjoyed, and it was my favorite tofu scramble to date. Love the rosemary!