Scrambled tofu and avocado sandwiches, vegan style

This simple breakfast sandwich over a toasted English muffin is guaranteed to perk you up.

Servings: 4

Ingredients:

2 tablespoons olive oil, divided

1 small yellow onion, diced

1 clove garlic, minced

½ cup shredded carrots

1 (14-ounce) package extra-firm tofu, drained

2 tablespoons nutritional yeast

½ teaspoon black salt (kala namak)

¼ teaspoon ground turmeric

¼ teaspoon ground black pepper

To assemble:

4 English muffins, split

2 Tomatoes, sliced

How to prepare:

Turn the oven temperature up to 400 degrees. Swirl the pan around to properly distribute the oil, then drizzle 1 tablespoon over a half sheet pan. Place the sheet pan in the middle of the oven and top with the onion, garlic, and carrots. Let it bake for 10 minutes, or until it has softened and taken on an aromatic flavor.

Once done, take the tofu out of the oven and crumble it over the top. Season with turmeric, pepper, black salt, and nutritional yeast. Drizzle the last tablespoon of oil on top and mix well. Put the baking sheet back in the oven for another 10 minutes of cooking.

Take the scrambled eggs out of the oven, give them a good stir, and shift them to a side of the baking sheet. Split English muffins in half and arrange them, cut sides up, on the baking sheet. Toast muffins by baking them for 6-10 minutes on the oven’s top rack.

Place a few tomato slices on the bottom of an English muffin, followed by a quarter of the tofu scramble, and finally the top of the muffin. Hot. Repeat with the rest of the ingredients.

Apricot Croissants

According to legend, croissants are named from the crescent moon they resemble. Although time-consuming to prepare, you will be rewarded with a texture that is breathtakingly tender and flaky.

Servings 8

Ingredients:

500g (1.1lb) vegan leavened laminated (croissant or Danish) pastry dough (see below)

8 tbsp apricot jam

 Vegan cream, for glazing

For the dough:

 225g (7.9oz) flour

 1 pinch salt

 20g (0.7oz) sugar

 ½ sachet of dry yeast

75ml (2.5fl oz) soya milk

 80ml (2.7fl oz) cold water

 10g (0.3oz) high-quality vegan margarine, melted

 1 tsp plain flour

 125g (4.4oz) high-quality vegan margarine, cold

How to prepare:

In a bowl, combine the milk and water. Separately combine the flour, salt, sugar, and yeast, then add to the mixture. Lastly, incorporate the melted margarine. Knead briefly with a mixer fitted with a dough hook on low speed for about 1 minute (add a little water or flour if necessary) (add a little water or flour if necessary). Roll the dough into a ball, place it in an oiled bowl, and refrigerate it for at least six hours.

Next, chop the cold margarine into small pieces and combine it with one teaspoon of flour. Quick action is required to prevent the margarine from getting too soft. Place the margarine on a sheet of aluminum foil and form a 15cm square that is approximately 5mm thick. Wrap it in foil and refrigerate it for one hour.

On a floured work surface, shape the dough into a 30 x 20 cm rectangle. Place the margarine square on the dough’s left side and fold the dough’s right side over it to encapsulate it. Well-seal the edges. Using a rolling pin, roll the dough into a 40 x 20-centimeter sheet. Fold the right and left edges into the center and chill for approximately thirty minutes.

Place the dough on a surface dusted with flour. Then, roll it out again carefully into a 40x20cm sheet and fold it into thirds. Rest for 30 minutes in the refrigerator, then repeat the procedure. The dough is then refrigerated for 20 minutes.

Circularize the dough to a diameter of 30 cm. Divide the circle into eight wedges (like pizza slices). Place 1 teaspoon of apricot jam in the center of a wedge and wrap it up from the bottom while slightly angling the pointed sides inwards. To prevent the end from coming free during baking, tuck it beneath the croissant and push firmly. Rest the croissants for two to three hours on a baking sheet lined with parchment paper.

The oven should be heated to 180°C/350°F/Gas 4 Coat the croissants with a small amount of vegan cream to give them a golden hue when baked. 20 to 25 minutes on the center rack, or until golden brown.

Vegan cashew fudge ice cream bars

This fusion delicacy combines two traditional Indian desserts: Kulfi (thick ice cream) and Kaju Katli (cashew fudge).

6 SERVINGS

Ingredients

1 cup raw cashews, soaked and drained in boiling water for 4 to 5 hours

1 ½   cup water

1 can (14 oz.) full-fat coconut milk

¼  cup raw cashew flour

1 tsp cardamom powder

12 c. maple syrup

1 tsp rose water

How to prepare

Blend the drained cashews and water in a high-speed blender until smooth and creamy.

Add the cashew mixture to a large saucepan over medium-high heat. Stir in the coconut milk and bring to a boil. Turn the heat down to medium-low. When the mixture starts to boil, add the cashew flour and cardamom and continue to cook, stirring regularly, for 5 to 7 minutes, or until the mixture is thick.

Remove from the heat and stir in the maple syrup and rose water. Set aside to cool to room temperature after well stirring.

Pour mixture into popsicle molds. Insert a popsicle stick into the center of each mold, leaving around 112 inches protruding. Freeze for a minimum of 8 hours. Frozen is best.