Eat Cool Stuff

Mushroom-Kale Skillet

2 teaspoons olive oil
½ medium onion, diced
2 garlic cloves, minced
3 or 4 red potatoes (about 18 ounces, chopped into ½-inch cubes
8 ounces cremini mushrooms, sliced
1½ teaspoons Old Bay Seasoning
Low-sodium vegetable broth, optional
1 bunch (12 to 15 ounces dino kale (aka lacinato or black kale), stems removed, chopped
Salt and black pepper to taste

- Heat the olive oil in a large frying pan, preferably cast iron, over medium heat for a minute. Add the onions and sauté just until translucent.
- Add the garlic, potatoes, mushrooms, and Old Bay and cook, stirring occasionally, until the mushrooms and potatoes are tender and the potatoes are golden, 15 to 20 minutes. If sticking occurs, add a splash of vegetable broth and lower the heat.
- Once the veggies are tender, add the kale and cook until wilted. Add salt and pepper and remove from the heat. Serve immediately. Leftovers will keep in an airtight container in the fridge for 2 to 3 days.

French Toast with Strawberry Sauce

French toast
1 vanilla bean
1 cup plain or vanilla nondairy milk (nut-free and/or soy-free if necessary)
½ cup canned coconut milk (or vegan creamer)
½ cup chickpea flour
2 tablespoons maple syrup
1½ tablespoons arrowroot powder
1 teaspoon vanilla extract
¼ teaspoon salt
Vegan cooking spray (soy-free if necessary)
8 vegan bread slices (the thicker the better; gluten-free if necessary)
Vanilla Whipped Cream, optional
Powdered sugar (or xylitol) for dusting, optional
Sliced almonds, optional

strawberry sauce
4 cups chopped strawberries (fresh, frozen or dried)
1 tablespoon cornstarch
1 to 2 tablespoons agave syrup (or maple syrup; depending on sweetness preference)
1 tablespoon lemon juice
1 tablespoon water

1. Use a paring knife to make a slit lengthwise down the side of the vanilla bean. You don’t want to cut it in half—just split it open. Use the knife to scrape out the tiny seeds. Place the seeds in a large shallow bowl or baking dish.
2. Add the nondairy milk, coconut milk, flour, maple syrup, arrow-root, vanilla extract, and salt. Stir until combined.
3. Preheat the oven to its lowest setting. Place a cooling rack on a baking sheet. Set aside.
4. Heat a large frying pan or griddle over medium heat for a couple of minutes. Spray the pan generously with cooking spray. Dip 1 or 2 slices of bread (depending on how many will fit in your pan) in the milk mixture and soak for 10 to 15 seconds on each side. Place the slices in the pan and cook until golden and crispy, 3 to 4 minutes on each side. Transfer to the cooling rack and place the baking sheet in the oven to keep warm until ready to serve. Repeat with the remaining slices of bread, respraying the pan each time before adding new slices.
5. To make the strawberry sauce: Combine the sauce ingredients in a small pot and bring to a boil. Reduce the heat and simmer, stirring frequently, for 3 to 5 minutes, until thickened. Remove from the heat and keep warm.
6. If you want, slice the pieces of toast in half diagonally before serving. To serve, place two slices of bread (or four halves) on a plate, topped with a dollop of vanilla whipped cream (if using), a scoop of strawberry sauce, and if you desire, a light dusting of powdered sugar. Sprinkle with a few sliced almonds and serve.

Favorite Oatmeal

1½ cups water
1 cup rolled oats (certified gluten-free if necessary; see Tip)
¼ cup nondairy milk (nut-free and/or soy-free if necessary)
1 to 2 tablespoons maple syrup
1 teaspoon ground cinnamon
Salt to taste
1. Combine the water and oats in a small saucepan or pot and bring to a boil. Reduce to a simmer and cook, untouched, for 3 to 4 minutes, until slightly thick and sticky.
2. Add the milk, maple syrup, cinnamon, and salt and cook for 1 to 2 minutes more, until it’s heated through and has reached your desired thickness. Remove from the heat and transfer to a serving bowl. Serve immediately with your choice of toppings.

Savory Casserole

Olive oil spray
One 14-ounce block extra firm tofu
3 cups unsweetened nondairy milk (nut-free if necessary)
2½ cups chickpea flour
2 tablespoons lemon juice
2 tablespoons nutritional yeast
1½ teaspoons black salt (kala namak; or regular salt)
1½ teaspoons garlic powder
1 teaspoon mustard powder
¾ teaspoon ground turmeric
Black pepper to taste
1 teaspoon olive oil
½ medium yellow onion, diced
1 red bell pepper, diced
One 16-ounce bag frozen hash browns
Quick Bacon Crumbles
4 green onions, chopped (green and white parts)
1. Preheat the oven to 400°F . Lightly spray a 9 × 13-inch baking dish with olive oil.
2. Gently squeeze the tofu over the sink, releasing any extra water. Add the tofu, milk, chickpea flour, lemon juice, nutritional yeast, salt, garlic powder, mustard powder, turmeric, and pepper to a blender and blend until smooth. Pour into your largest bowl.
3. Heat the olive oil in a large frying pan over medium heat. Add the onion and bell pepper and sauté until just barely tender. Pour them into the bowl and return the pan to the stove. Add the hash browns to the pan and cook for about 5 minutes, stirring occasionally, until thawed and golden in color. Remove from the heat and pour into the bowl.
4. Add the bacon crumbles to the bowl and stir until combined. Pour into the prepared baking dish and sprinkle the green onions over the top. Bake for 35 minutes, or until firm and a toothpick inserted in the center comes out clean. Remove from the oven and let rest for 5 to 10 minutes before serving. Leftovers will keep in an airtight container in the fridge for 4 to 5 days.

Blueberry Detox Smoothie

2 cups coconut water 2 cups baby spinach
2 cups frozen blueberries
½ frozen banana
2 tablespoons spirulina 1 cup ice (optional)

Add all ingredients to blender and blend until smooth.

The Dandelion Detox Smoothie

1 cup unsweetened almond milk 2 cups dandelion greens
1 cup pineapple
1 cup ice

Add ingredients into blender and blend until mixture becomes smooth

The Apple Pucker

½-¾ head romaine lettuce 3 cups baby spinach
½ Fuji or Granny Smith apple
1 teaspoon fresh ginger (optional) 1 tablespoon lemon juice

Add ingredients to juicer alternating between them. Pour into chilled glass and whisk in lemon juice.

The Cucumber Refresher

1 Fuji Apple, quartered 2 cups kale
1 large cucumber

Add ingredients alternating between Apple and Kale and Cucumber and Kale being sure to end with Apple or Cucumber.

Watermelon Quencher

4 cups watermelon 1 cup baby spinach 1 cup kale
1 large cucumber

Add ingredients to the juicer alternating between each of them.

Pancakes of Maple–Peanut Butter

¾ cup oat flour (certified gluten-free)
¾ cup gluten-free flour blend (soy-free if necessary)
1 tablespoon cornstarch
1 tablespoon baking powder
½ teaspoon salt
1¼ cups nondairy milk (nut-free and/or soy-free if necessary)
1⅓ cup maple syrup, plus more for serving
¼ cup unsalted, unsweetened peanut butter (or nut or seed butter of your choice)
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
Vegan cooking spray (soy-free if necessary)
Vegan butter (soy-free if necessary), optional
1. If you’re not serving the pancakes immediately, see Tip below. In a large bowl, whisk together the oat flour, gluten-free flour, cornstarch, baking powder, and salt. In a medium bowl, whisk together the milk, maple syrup, peanut butter, vinegar, and vanilla. Add the wet ingredients to the dry and stir until combined.
2. Heat a large frying pan or griddle over medium heat for a couple of minutes. Lightly spray with cooking spray. Using a ⅓-cup measuring cup, scoop the batter onto the pan and cook until the top begins to bubble and the edges begin to lift. Use a spatula to flip the pancake. Cook for another minute or two. Gently lift the edge of the pancake to make sure it’s golden brown, then transfer the pancake to a plate (or the oven, as in Tip below). Repeat with the remaining batter, taking care to regrease the pan between pancakes.
3. Serve the pancakes topped with a bit of butter (if desired) and a drizzle of maple syrup. Keep leftovers in an airtight container in the fridge for 1 to 2 days.

Rancheros Tofu

scrambled tofu
1 teaspoon olive oil
½ medium yellow onion, diced
One 14-ounce block extra firm tofu
2 tablespoons vegetable broth, plus more if needed
1 teaspoon black salt (kala namak; or regular salt)
1 teaspoon ground cumin
½ teaspoon paprika
¼ teaspoon ground turmeric
3 tablespoons nutritional yeast, optional
1 tablespoon lemon juice
Black pepper to taste

rancheros
8 to 10 corn tortillas (2 per person)
½ batch 15-Minute Refried Beans

Chopped fresh cilantro
Sliced avocado, optional
Shredded cabbage or lettuce, optional
Sliced radishes, optional
Chopped green onions, optional
Lime wedges
1. To make the scrambled tofu: Heat the olive oil in a large skillet over medium heat. Add the onion and sauté for 3-4 minutes. Crumble the tofu into the pan. Cook, stirring gently, until the tofu is no longer releasing any water and is starting to brown on the edges, about 10 minutes. Meanwhile, combine broth, black salt, cumin, paprika, and turmeric in a small cup.
2. Once the tofu has stopped releasing water, add the broth mixture. Cook for about 5 minutes more, until the liquid is absorbed. If it begins to stick, add another tablespoon of broth to deglaze the pan and reduce the heat. Add the nutritional yeast (if using) and lemon juice and cook for about 1 minute more. Remove from the heat and cover the pan to keep warm.
3. To make the rancheros: Heat a small pan over medium heat. Place a tortilla in the pan and cook for about 1 minute, flip it, and cook for about 30 seconds more. Transfer to a plate and cover with aluminum foil. Repeat with the remaining tortillas.
4. Spread some refried beans over each tortilla. Top with tofu scramble, a little salsa, and cilantro. If desired, you can also top with avocado slices, shredded cabbage, radish slices, and/or green onions. Serve immediately with a lime wedge. Any leftover scramble can be kept in an airtight container in the fridge for 3 to 4 days.

Dressing of Avocado Ranch

1 avocado, pitted and peeled
1 cup unsweetened nondairy milk (nut-free and/or soy-free if necessary)
2 tablespoons lemon juice
1 tablespoon apple cider vinegar
1 teaspoon agave syrup
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon celery seed
¼ teaspoon dried dill

In a food processor or blender, combine all of the ingredients. Process until smooth. For a thinner dressing, you can add more nondairy milk until it reaches your desired consistency. Refrigerate the dressing until ready to use. Leftovers will keep in an airtight container in the fridge for 1 to 2 days.
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