The Betty Crocker Project : Breakfast Tacos

So when I think of these tacos I can't help but get this song * in my head. . . OK - those fabulous dresses aside . . . I know tacos are Mexican and the Puerto Rican version of a taco is pretty different ( at least the versions I have seen in Puerto Rican restaurants in NYC). But that really isn't what made the connection in my clockwork brain. See this taco is to me very American.

In America, we seem obsessed with revamping breakfast. We make sandwiches with mini pancakes instead of bread and French toast you can eat with your hands. . . or make replicas of prehistoric monuments with. So a Breakfast Taco wasn't that odd of a concept. I feel like I've seen them before. Though they may have been called a Chalupa or Gordita. . . or something. 

We made these for a Brinner this week and I admit they were pretty good. We both agreed they'd be a fun breakfast for kids. They had that kinda fun novelty to them that can be fun to make with smaller people with shorter attention spans. Of course, people of all sizes love a good taco toppings spread and us American's seem to love eating with our hands . . . things to consider if you are making this dish for American adults. I'm just chattering now. Let's get down to some tacos.

• 1 Package of Firm Tofu 
• 2 Tablespoons of Nutritional Yeast 
• 1/2 Teaspoon of Garlic Powder
• 2 Teaspoon of Cumin
• 1 Teaspoon of Paprika
  
• 1/4 Teaspoon of Black Pepper
• 2 Pinches of Turmeric
• 1/4 Cup of Red Peppers (chopped)
• 1/2 Cup of Daiya Cheese - Cheddar (shredded)
• 6 Taco Shells 
• 1 Avocado
• 1/3 Cup of Cilantro (chopped)
  
• 1 Jar of your favorite Salsa
• 1 Tablespoon of Olive Oil
  

Heat the Olive Oil over medium heat in a cast iron skillet. Add Garlic Powder, Cumin, Paprika and Black Pepper to Oil and mix. In a bowl, crumble - not mash - the tofu and then stir in Nutritional Yeast and Turmeric. Put Tofu in the skillet . Occasionally stir and flip the Tofu mix to keep it from sticking. Fry until it reaches a desired texture/moistness.

Heat Taco Shells as per directed on the package. Spoon Tofu mix into shells and top with Avocado, Cilantro, Daiya Cheese and Salsa. 

This is just our adaption of Betty's recipe. . . we recommend you use your favorite tofu scramble recipe for the "eggs" and also mix the cheese in with the tofu mix before putting it in the shells - it will melt better. 

* The book West Side Story is based on was written in 1949 - 61 years ago. Pretty sad what they are singing about is still the reality for many people who come to this country. Just saying. . .

The Betty Crocker Project : Osso Bucco

I've eaten a lot of Italian food in my life. Probably more than most people not actually living in Italy. I can still remember one of the first times I realized the world was not Italian. I was at a friend's house and saw their dad cut his spaghetti with a knife and fork and eat the tiny pieces like rice. ( Insert Shudder Here )

But there was one Italian dish we never had at my house is Osso Bucco and not just because it is a Milanese dish and that's like a world a way from Palermo. The reason : VEAL.

See - No matter how Italian my mom is and how not down with the whole animal rights/vegan thing she might be. . .  she would never eat, serve or allow her children to eat baby cows. There are just some things that just aren't right. What happens to baby cows to make veal is one of them. Ironically, this systematic form of cruelty was my introduction to how awful the world can be to animals and much to the frustration and disapproval of my mother - started me on this life-long mission to make the world a more compassionate place for animals and to the love of my life.

Let's get back to food that isn't made by jerks because THIS DISH FREAKING ROCKS!

• 1 Package of Gardein Homestyle Beef-less Tips
• 1/4 Teaspoon Black Pepper ( freshly ground )
• 1/4 Cup Whole Wheat Flour
• 2 Tablespoons of Olive Oil
• 2 Tablespoons of Apple Juice
• 1/3 Cup of  Dry White Wine
• 1 Clove of Garlic (minced)
• 2 Pinches of Onion Powder
• 1 Cup of Better Than Bouillon Broth ( vegetable flavor - made into a broth per directions on the label )
• 3/4 Teaspoon Braggs (if you don't love salty food - you may want to make this 1/2 of a teaspoon)
• 2 Bay Leaves (dried)
• 2 Tablespoons Parsley (fresh and chopped)
• 1 Tablespoon Lemon Peel (grated)
• Vegan Parmesan Cheese (topping)
• 6 Cups of Mashed Potatoes (see below)

Ingredients for Mashed Potatoes:

• 6 Medium red Potatoes (chopped - not peeled - we like the skin in there)
• 1/2 Cup Soy Milk
• 1/4 Cup Margarine (softened)
• 1/2 Teaspoon Salt (if you don't like salty food - skip this ingredient - there is plenty salt in the sauce)
• 1/4 Teaspoon of Black Pepper

Boil the Potatoes in a 2 quart saucepan - make sure you have enough water to cover the Potatoes. Once the Potatoes are tender when stab them with a fork, drain the Potatoes through a colander.

Pour the cooked Potatoes back into the saucepan and blend with a Pastry Blender. Add Soy Milk, Margarine, Salt and Pepper. Blend with an electric hand mixer till it is perfection. It takes less than 5 minutes. . . be sure and get all the lumps out.

In a shallow bowl or deep dish, mix Flour and Pepper. Coat the Gardein with the flour mix.

In a 4-quart Dutch oven, heat Olive Oil over medium heat. Cook Gardein in the oil till the outside gets a crispy coasting - you need to keep the extra coating from sticking to the bottom - so scrape the bottom of the pot with a spatula while cooking a few times.

When the Gardein is brown on all sides, stir in Apple Juice, White Wine, Garlic and Onion Powder. Reduce heat and stir. The sauce will start to thicken in less than a minute. Once it starts to thicken, add the Better Than Bouillon Broth, Braggs and Bay Leaves. Let simmer uncovered. If you cover it - the Gardein will get mushy.

Once it comes to a boil, remove from heat. . . You're ready to serve!
Place one or two scoops of Mashed Potatoes on a plate and then ladle the Gardein and "Gravy" on top. Sprinkle with Vegan Parmesan, grated Lemon Peel and chopped fresh Parsley. Be sure and get a lot of the Gravy/Broth. . .it is really the best part. (I was kinda -sorta licking my plate after I finished dinner to get it all)

The Betty Crocker Project : Garlic Cheesy Biscuits

These are the biscuits that made the Kessel Run in less than twelve parsecs. They can outrun Imperial starships. Not the local bulk cruisers mind you, I'm talking about the big Corellian ships now. They're fast enough for you, old man.

Seriously though, they might even take less than 12 minutes.

I made these Saturday morning, thinking we could eat them all weekend... but they never saw another sunrise. Yes, we ate the whole batch in one day, and not because we didn't have any other food. Since we started this project, our pantry and fridge have never looked so healthy and big boned. We ate them because Betty's claim that these biscuits are so good they’re served in restaurants is not an exaggeration.

• 2 Cups Original Bisquick Mix
• 2/3 Cup Soy Milk 
• 2 Tablespoons of Nutritional Yeast 
• 1/2 Cup of Daiya Cheddar Cheese (shredded)
• 1/4 Cup of Olive Oil 
• 1/4 Teaspoon Garlic Powder
• 1/4 Teaspoon Garlic (minced)
• 1/4 Teaspoon Dill
• 1/4 Teaspoon Thyme
• 1/4 Teaspoon Rosemary (dried and crushed)

Heat oven to 450.

In a bowl, mix Bisquick Mix, Soy Milk and Nutritional Yeast with a hand held mixer until completely mixed. Stir in Daiya Cheese with a spoon. 

On an ungreased cookie sheet, drop spoon-sized clumps. They won't be pretty, but it’s important that they don't get too thick or they won't bake all the way through.

Bake for around 8-10 minutes. Keep an eye on them. They bake FAST. Pull out once they’re golden. 

In a bowl, mix Olive Oil, Garlic Powder, Minced Garlic, Dill, Rosemary and Thyme. Once you pull out the biscuits, brush with the herbed Olive Oil. 

Once they’ve cooled, eat them.

The Betty Crocker Project : Peanut Butter Cookies

Can't have a trampoline. Can't do a cartwheel without dislocating my thumb. Can't write my name in the snow like a boy. Can't stay up till 3am watching Buffy The Vampire Slayer on a school night. Can't stop burning cookies. . . and quoting Parks and Recreation.

OR CAN I?

Yes - The first batch burnt. We have a broken seal on our oven that can lead to issues with our projects heating evenly. You have to keep rotating the pan or you end up with raw at one end and carbon on the other. I may have let myself get distracted during the first batch BUT I used the second batch to avenge their deaths!

It is a pretty simple recipe and they are chewy even a day later. Which is my favorite part - besides the Peanut Butter and Chocolate and Cookie parts.

• 1 Cup Brown Sugar
• 1/2 Cup Peanut Butter
• 1/2  Cup Margarine (softened)
• 1 Egg of Ener-G Egg Replacer
• 1 1/4 cups of Organic Whole Wheat Flour
• 3/4 Teaspoon Baking Soda
• 1/2 Teaspoon Baking Powder
• 1/4 Teaspoon Salt
• 1 Cup of Vegan Chocolate Chips ( optional ) 

Preheat Oven to 350.

In a bowl, mix Brown Sugar, Peanut Butter, Margarine and Egg Replacer with a hand held mixer. Then mix in Flour, Baking Soda, Baking Powder and Salt. Stir in Chocolate Chips with a spoon.

Shape cookies into balls about the size of a melon ball. Place on a ungreased cookie pan about 3 inches apart. If you don't add the Chocolate Chips - make those cute little criss crosses on the top with a fork.

Bake about 10 minutes - until a light golden brown. They do a bit better if them cool on a wire rack.

Also - A little known fact - GREAT for Buffy Hangovers with a HUGE soy latte.

French Bread Pizza

I've been thinking about these new frozen soy cheese pizzas. So I took the leftover toppings from the Stuffed Crust Pizza and a baguette and made a fast easy dinner. . . and not to brag but this was perfection. OK to brag. . . It really was just wonderful.