How to Eat an Entire Block of Tofu in One Sitting.

I had a block of tofu that was a month or so past its expiration date, and decided I should do something with it.  (Those dates are just suggestions, right?)

I wanted to eat something nice and breakfasty for breakfast, so I decided to make a tofu scramble.  I followed the directions for the basic tofu scramble at the Post Punk Kitchen.  I didn’t put any other vegetables in with the tofu (because I don’t have any), but I did include all the spices.

It was easy, quick, and pretty fool-proof.  Next time, I will put way less salt in, if I add any at all.  The scramble tasted very salty with one teaspoon of salt added.  I’d go with 1/4 teaspoon, or less.

Tofu Scramble

Tofu Scramble

Even though it was a tad too salty, I ate it.  I ate it with a fierce hunger.

I ate the whole thing.  By myself.  The recipe says that the tofu scramble is four servings.

I say, instead of being called a “tofu scramble,” this should be called “how to eat an entire block of tofu in one sitting.”


And the Pumpkin Continues. This Time in Cinnamon Roll Form.

Last night I was wandering through links upon links and somehow came across a four year old recipe for pumpkin cinnamon rolls.  It was posted during 2007’s VeganMoFo, was written clearly enough for me to understand, and contained pumpkin.  (Also, the name of the blog that it comes from is Don’t Eat Off The Sidewalk.  I really like that title, because sometimes I’m temped to eat off the sidewalk, so a reminder is always good.)

I have never made cinnamon rolls, and when I looked around the internet, everyone talked about how long it took.  Today is my first day off work for Winter Vacation, so I decided to wake up early and give these pumpkin cinnamon rolls a try.

Cinnamon Rolls - Ingredients

Cinnamon Rolls - Ingredients

(It took me until several hours into the process to figure out that my bag of sugar had a tiny little hole, and that is why there were puddles of sugar all over my kitchen.  Messy.)

One of the few things I changed from the original recipe is that, instead of 2.5 cups of all purpose flour, I used 1.5 cups of all purpose and 1 cup of whole wheat pastry flour.

Pumpkin Mush

Pumpkin Mush

I mixed the pumpkin, sugar, melted Earth Balance, and soy milk together.  It looked kind of gross, but made it easier to pour into the yeasty water when it was time.

After I mixed all the ingredients and kneaded the dough, it was time to rise.  I had a problem, though.  Although I live in the desert, and it is blisteringly hot during the summer, in the winter the nights are quite cool.  My house retains the night’s cool temperatures really well.  So, even during the day it is a bit chilly inside.  It’s too cold in the kitchen for dough to rise.  So, I attempted a new plan:

Alternative Rising System

Alternative Rising System

I set the bowl of dough on the counter directly in front of the space heater.  I didn’t want it to get too close so that it would get too hot, but I needed it close enough that it would benefit from the heat.  I think it pretty much worked.

* * *          * * *          * * *

Unfortunately, the space heater came alive with an ominous glow.  It demanded that I give it the cinnamon rolls, or pay the price.  I refused, and we ended up at a stand-off.

Ominous Space Heater

Ominous Space Heater

I won the standoff by unplugging the space heater.

* * *          * * *          * * *

(I apologize for that strange interlude.  The photo of the space heater and the bowl of rising dough looked a bit evil at that direction.  So, I played with photoshop to make it look even more ominous. Oooooo.)

Okay.  So, anyway, I rolled out the dough.  The recipe said to roll it out to be 10×12 inches.  I used a cookie sheet, and just rolled it out to fill up the tray.  I don’t know what the size was.  Bigger than 10×12 inches, though.

Dough Rolled Out

Dough Rolled Out

(I have to say, I love the meta nature of this picture.  You can see the website with the recipe on my computer in the background of the photo.)

Then, I poured on the filling, and rolled it up.  (Or, I should say, tried to roll it up.  I had some issues at first, but eventually figured it out.)

Rolled End of Cinnamon Roll Dough

Rolled End of Cinnamon Roll Dough

On top of the recipe’s filling, I poured some chopped pecans.  I’m not sure how much…maybe 1/4 cup or so?

Front View of Rolled Cinnamon Rolls

Side View of Rolled Cinnamon Dough

You can see the escaped filling.  Oh well.

I cut it up, and crammed all 13 rolls it into an 8×8 the baking dish.  (The recipe called for a 9×9 vessel.)  After waiting for the cut rolls to rise some more, I stuck it in the oven.  Around half way through the baking, I sprinkled some more pecans on top of the cinnamon rolls.  It was about two tablespoons worth, or so.

When they were glowing orange, and the sugar inside the rolls was melted and bubbly, I removed the baking dish from the oven.

Fresh Out of the Oven

Fresh Out of the Oven

Then, I prepared the icing for the top, and poured it on.

Beautiful Pumpkin Cinnamon Rolls

Beautiful Pumpkin Cinnamon Rolls

Look at them!  They look like cinnamon rolls!  (Imagine, that.)

Gorgeous Pumpkin Cinnamon Rolls

Gorgeous Pumpkin Cinnamon Rolls

You can sort of see in this picture how bright and orange they are.  The pumpkin flavor is not very prominent, but it gives the cinnamon rolls a vivid and enticing pumpkin-orange color.  I love it!

These Pumpkin Cinnamon Rolls were a success.  Both because they ended up delicious, and because I finally learned how to spell cinnamon.  (For the first 3/4 of this post, I spelled cinnamon wrong every time.  And wrong in different ways, too!  I finally figured it out though.)

If I baked them again, I would increase the percentage of whole wheat pastry flour, and perhaps add a bit more pecans.  But, both of those are just superficial changes.  These are perfectly amazing as they are.  I’m hoping to freeze some of them (if I can stop eating them long enough to wrap and put in the freezer…)  That way, I’ll have amazing cinnamon rolls any time I want, without having to go through a three-hour long process.

What pumpkin concoction will I make next?  You’ll have to check back to find out…

Pumpkin Applesauce Cranberry Walnut Wheat-Germ Muffins

Contrary to what the title of this post might lead you to believe, I did not make five different kinds of muffin.  (That would just be crazy!)

So, here’s the thing.  I am obsessed with pumpkin.  Never before have I eaten much (or any) pumpkin, and I certainly have never cooked or baked with it.  But, ever since I made those Chocolate Pumpkin Muffins, I’ve had pumpkin on the brain.  I’m a few recipes behind on my blogging, but so far I believe I have made:

And now:

  • Pumpkin Applesauce Cranberry Walnut Wheat-Germ Muffins (adapted from Veganomicon)

Hmm…That’s a lot of pumpkin!

The original recipe in Veganomicon is for Banana-Wheat Germ Muffins.  But I didn’t want banana.  I wanted pumpkin.  (And yes, I know there are a zillion pumpkin muffin recipes out there that I could have followed, but I was attracted to the wheat germ, too.)  And, since the obsession has arisen, I have a well stocked cupboard full of (among other things) cans of pumpkin puree.  So I chose to modify the recipe as it was written, and turn it into Pumpkin Everything Muffins.  Here’s what I used:

Pumpkin Everything Muffin Ingredients

Pumpkin Everything Muffin ingredients. (As you can see, I love Sunflower Market.)

  • 1 cup plain soy milk
  • 1 teaspoon apple-cider vinegar
  • *3/4 cup pumpkin puree
  • *1/3 cup natural applesauce (mine was homemade)
  • *1/3 cup turbinado sugar
  • 1 teaspoon vanilla
  • 1 1/4 cups whole wheat pastry flour
  • 3/4 cup wheat germ
  • 1 tablespoon ground cinnamon
  • *1 teaspoon ground ginger
  • *3/4 teaspoon ground nutmeg
  • *1/4 teaspoon ground cloves
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • *1/4 cup chopped toasted walnuts
  • *3/4 cup halved fresh cranberries

(*Ingredients with an asterisk are those that I changed or added to the original recipe.)

The main changes I made were to use pumpkin instead of banana, applesauce instead of oil, add pumpkin pie-like spices, and add nuts and cranberries.

For the directions, I pretty much followed the recipe book:

  1. I combined the soy milk and the vinegar, and let them curdle for a bit.
  2. Then, I turned the oven to 375 and put the walnuts in the oven to toast while it was heating up.
  3. While the milk was curdling and the walnuts were toasting, I mixed together all the dry ingredients.
  4. Then, I mixed together the wet ingredients, starting with the curdled milk.
  5. I took the walnuts out of the oven, and dumped them into the dry ingredients.
  6. I chopped the cranberries in halves and stirred them into the wet ingredients.
  7. I poured the dry ingredients into the wet ingredients and mixed as little as I could, so that the dry ingredients were mixed with the wet ones.
  8. Then, I oiled a muffin tin. I scooped a little less than 1/3 cup of batter into each of the muffin spots (except one – I ended up with 11 muffins instead of 12.)
Pumpkin Everything Muffins, ready to go in the oven.

Pumpkin Everything Muffin batter, ready to go in the oven.

When I took the muffins out 27 minutes later, they were beautiful and very healthylicious looking.  (Healthylicious is a new portmanteau I just made up.  It means healthy and delicious, and comes from the same place in my brain as the word amazingfood.)

Pumpkin Everything Muffins, baked and ready to devour.

Pumpkin Everything Muffins, baked and ready to devour.

I was curious about the nutrition information for these muffins, so I submitted it to SparkRecipes.  According to that website (I don’t know if it’s correct or not), each muffin has:

  • 140 calories
  • 3 grams fat
  • 4.5 grams fiber
  • 4.5 grams protein

I’d say that’s pretty good for such a tiny Frankenstein(‘s Monster) of a homemade muffin.  These are muffins I can feel good about eating for breakfast.  (Or lunch.  Or dinner.  Or a snack.)

I’m excited(/worried) to see what other pumpkin-themed food I make next… I should stock up on cans while they’re on sale for the autumn/winter holiday season.

And, on a non-edible note, my awesome roommate got me a wonderful contraption.  A cookbook holder!  I no longer have to precariously balance cans of beans, jars of applesauce, or half-full mugs of tea on my cookbook pages to keep the book open.  The recipes are now clear and at eye-level in a lovely cast-iron cookbook holder.

Cookbook holder!

Cookbook holder, displaying Veganomicon's recipe for Banana-Wheat Germ Muffins.

Thanks to my roommate!