As much as I wish I could tell you all about all the fabulous things I’ve been eating lately, there hasn’t been many exciting meals in the Muggins household as of late, hence my disappearance from blogland. It seems with the new year came a strong desire to de-clutter my life, which also included the ridiculous amount of food we have jammed into our freezer and pantry. I have this really bad habit of buying something out of excitement, only to either hoard it for so long that it goes bad or having it disappear into the black hole (a.k.a. the pantry) only to rediscover it when it’s well past its prime. Well no more I say! For the past few weeks I’ve been going through everything we have and dividing it into 3 piles; Donate: for the items I know we won’t use. Garbage: for the things that have already gone bad. Keep: for the things I’m planning to use within the coming weeks. So far there’s been a lot of freezer or thrown together meals, but so far so good! I hate being wasteful, so I’m hoping this will help me break my bad habits, it’s also pretty amazing how good it feels to get rid of all those unnecessary things taking up space. Don’t be surprised if a recipe that uses mock duck or white chocolate pops up in the near future 😉 As much as I’ve been digging fake cooking (also known as reheating), I feel bad that I’ve totally dropped the ball on my weekend brunches! So this past weekend when we invited some friends over for brunch, I decided to get back into recipe creating mode and come up with something new. The weekend before I went for brunch at a friend’s house and made a breakfast casserole, it pretty much consisted of a layer of potatoes, a layer of store bought chorizo, and a layer of an egg-like tofu mixture. It was alright but something about the chorizo just didn’t fit. So when it was time to come up with something this time, I decided to go the same route, but change up a couple things. First, as one of our friends has a gluten intolerance, it needed to be free of those evil wheaties and two, since the kind folks at The Vegg sent me some of their product, I figured I should finally use it again. I’m pretty sure my failed French toast casserole isn’t the best example of what this stuff has to offer. To replace the chorizo, I went with the same tempeh sausage recipe I used in my maple sausage gravy, not only is it gluten-free but it’s much more breakfasty then the chorizo (I know breakfasty isn’t a word, but it should be, just sayin’). Also, it doesn’t hurt that the stuff is super tasty. The topping ended up being a simple mixture of tofu, milk and the Vegg, which turned out great! I added enough liquid so that the mixture wouldn’t be super firm when it baked, which resulted in a slightly fluffy egg-like layer. Who knew a powder could result in something that so closely resembles eggs, craziness I tell ya. To top it all off I sprinkled the whole thing with some cheddar Daiya; I know most people either love or hate Daiya, so if you’re in the hate group, you can use a different brand or just leave it out entirely. Although I’m not going to encourage the leaving it out entirely rubbish since I think it goes great in this 🙂We were most definitely not short on food, I tried to get pictures of everything but it’s kind of awkward squeezing between people plus making them wait so I can take a couple snaps, so I had to be quick. Of course there was plenty of coffee, but thanks to Kris we also had an assortment of fancy teas and two kinds of Happy Planet smoothies which were really good once we figured out that you REALLY need to shake them before pouring, well, for those of us who are chunky liquid adverse that is. Manda & Phil brought some delicious chickpea pancakes that were topped with arugula, a mushroom mixture and homemade salad cream (have I given away that they’re from the UK yet?), man these were so tasty, and this is coming from someone who’s still slightly mushroom adverse.For dessert (yes, our brunches consist of multiple courses), Tanya brought the cookie dough dip from Oh She Glows, fruit and some healthy fudgy chocolate bars. Man those bars are good, plus I’m always happy to eat chocolate for breakfast.Manda also brought some gluten-free pumpkin muffins and has convinced me that gluten-free muffins can taste like regular muffins! Yes, I’ll admit I was a skeptic. We’re already trying to rope her into doing gluten-free baking for the bake sale this year 🙂
Do You Have Any Tips For Cutting Back On Food Waste? What Is Your Favorite Thing To Do On A Sunday?
A delicious and hearty vegan breakfast casserole that's filled with potatoes, tempeh sausage and a creamy egg-like topping. Perfect for a crowd, not only is this casserole packed full of flavour but it's gluten-free too!
- 4 cups yellow potatoes, cut into ¼-inch pieces
- 2 teaspoons oil
- 1/2 teaspoon dried basil
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 1 tablespoon oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1/2 red pepper, diced
- 1 (8-ounce) package tempeh, boiled in water for 15 minutes and drained
- 1/2 red pepper, diced
- 2 teaspoons fennel seed
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 3/4 teaspoon dried sage leaves
- 2 tablespoons gluten-free tamari
- 2 tablespoons maple syrup
- 1 1/2 teaspoons liquid smoke
- Salt & pepper, to taste
- 12 oz extra firm tofu, drained
- 4 teaspoons The Vegg
- 1 1/2 cups unsweetened soy milk
- 8 oz Daiya cheddar shreds
TEMPEH SAUSAGE LAYER
TOFU EGG LAYER
- Preheat oven to 350 degrees F and lightly spray a 9×9-inch baking dish with oil.
- Boil potatoes for 6 to 8 minutes, or until just tender. Drain and rinse with cold water.
- While the potatoes are boiling, start the tempeh sausage. In a large skillet, over medium-high heat, add the oil, onion and garlic. Cook for a about 5-7 minutes or until softened, crumble the tempeh into the pan, then add the remaining ingredients. Stirring occasionally, cook the tempeh until it’s lightly browned, about 10-15 minutes. Remove from pan and set aside.
- In the same skillet, heat the 2 teaspoons of oil, add the drained potatoes, basil, thyme, salt and pepper. Sauté until lightly brown, then spread evenly into prepared baking dish. Top with the tempeh, evenly spreading, and sprinkle half of the cheese over top.
- In a blender or food processor, add the soy milk and Vegg, blend for about a minute, then add the tofu. Blend until smooth. Spread evenly over the cheese, filing in any crevasses. Sprinkle the remaining cheese over the top and bake for 50 to 55 minutes. Serve warm.