Sunday, April 20, 2014

A Scrambled Casserole

Breakfast/Brunch is one of my favorite meals but let's be honest... it's not exactly the most vegan friendly meal when it comes to dining out.  Today is Easter Sunday and a lot of people celebrate with a big family brunch which means lots of eggs/egg dishes.  Well I've got a great eggless brunch dish for you. 

I personally like it better than what I remember about scrambled eggs.  The texture is similar to that of scrambled eggs and it's combined with all kinds of breakfast yummies like tempeh bacon and hash browns!!

Here’s the recipe!

1 tsp. Extra virgin olive oil
1 Red bell pepper diced
1 Yellow bell pepper diced
1 (6oz) package of Tempeh Bacon, chopped
1 Block firm tofu
½ Cup chopped green onions
½ Cup Daiya shredded cheddar cheese
1 Tbs. vegetable oil
2 Large russet potatoes, washed, grated, and rinsed OR 1 (16oz) bag frozen hash browns
1 tsp. Garlic powder
1 tsp. Onion powder
1 tsp Turmeric

Pre-heat the oven to 420ยบ F.

Pat the block of tofu dry and slice it into 4 equal pieces. 

Using a paper towel or lined kitchen towel, press the tofu firmly to remove moisture. 

Working over a large mixing bowl, crumble the tofu using your fingers. Add the vegan cheese, garlic powder, turmeric, green onions and onion powder.

In a skillet heat the olive oil and add the tempeh bacon and peppers, stirring until the peppers are slightly browned. 

Add the peppers and tempeh to the tofu mixture.

Using the same skillet get the high heat oil hot and add the potatoes. 

Stir the potatoes constantly without pressing down on them until they are browned. 

Add them to the tofu mixture and stir gently until well incorporated. 

Distribute the mixture evenly into a 13x9” baking pan.**  Bake for 20 minutes or until it’s hot.

**You can make this dish ahead of time to this point, cover with foil, refrigerate overnight, and bake it in the morning.

I like to top this with more chopped green onions, ketchup, old bay, or even some sriracha! Enjoy!

Wednesday, April 9, 2014

A HUGE THANK YOU for my 15,000 views

I am beyond grateful for all of my viewers! This morning at about 10:30am/EST my blog achieved the greatest milestone I didn't ever think was possible!  Tasty Kaiti's Vegan Blog has hit 15,000 views!

 I started this blog a little over two and a half years ago and never imagined the impact it would have! I have received so many congratulations over Facebook and Twitter... I feel so blessed. 

From the bottom of my heart, I want to say Thank YOU! This blog has served as an outlet for me to do what I love to do despite the hard times I've gone through. 

Cooking has always been my passion, especially cooking to share with other people. And when I can cook something that is a healthy alternative, that anyone will like, and people actually read what I write about my food.... What could get better?
My hopes are that this blog will continue to grow and that my interactions with my readers will continue! That said, please leave comments and/or questions on my facebook page/pictures or the blog page itself. I always respond and would love to hear from you! 

I know I don't alway post often... I'm between jobs and having a hard time coming up with the funds for new ingredients for the recipe ideas I am constantly coming up with... but the fact that you stick around and share the blog with your friends is fantastic.  

If you'd like to help me out, I do have a paypal button where you can donate money, ads are a way for bloggers to make money (though it's not much... I've made $16 in the 2 1/2 years this blog has been running), and I've entered a contest (#0414) on if you search "rainbow" you will see a picture of my rainbow chili, clicking the title of picture counts as a view and the photo with the most views by midnight on April 30, (PST) wins a $25 cash prize.  (It's not much but I promise a new recipe with ingredients bought with the prize money, if I win!)

"Thank you all again for helping me get to this point! I really couldn't do it without you!"

The Owner/Writer of Tasty Kaiti's Vegan Blog

**Special Thanks to my friends at @So_Delicious, #veganfoodchat, #foodiechats, @thefoodduo, @chefsymon, @gardein, @DaiyaFoods, @EarthBalance, @veganchatroom, and all of my followers on twitter and facebook for sharing my blog posts! 

Sunday, April 6, 2014

Vegan Rainbow Chili | Food Foto Gallery

Vegan Rainbow Chili | Food Foto Gallery

Hey friends!  I entered the picture of my Rainbow Chili (see below and by clicking on the above link) in a Food Foto Contest!  By clicking the above link, I get a vote.  The contest runs until April 30th and the current number to beat is 286!!! click as many times as you want!

If I win the cash prize, I'll have some extra cash to get the ingredients for my next new recipe!!!

Thanks all for following/reading and helping me out

Thursday, April 3, 2014


Before I start this (much anticipated) post for my Gingersnaps... I have to brag for a sec:
I, Tasty Kaiti's, have had TWO twitter interactions with one of my favorite non-vegan chefs, (@chefsymon) Michael Symon, in less than one week!!!! 


Okay, on with the Gingersnaps! :-) 

I've written a lot about the time I got to spend growing up with my grandparents... Turns out that a lot of who I am, what I do, and what I like I got from them. Gingersnaps are one of those things. Pop-pop (my grandfather) and I could go through that brown bag of gingersnaps in one night while we watched and talked about the Food Network shows we were watching. He taught me how to dunk them in (then) milk so that they got just soggy enough that they would melt away in your mouth. Something about the spicy bite of the ginger blended with the warmth of the nutmeg and cinnamon... I just can't stop! Thinking about them now is making my mouth water like crazy... as another Food Network chef (Guy Fieri) would say, "Get me a mop!"

Christmas time is like, THE time for cookie baking and in my house, that is most definitely the truth... I think I made 8 dozen cookies this past Christmas! ...Don't Judge me...  I found and adapted this recipe from the Food Network so that this gingersnap loving vegan could devour them!  Best part? Even Pop-pop said they were better than the brown bag cookies we used to inhale!  I made these three times during Christmas because we just couldn't stop eating them!!! 

2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground cloves
12 tablespoons (1 1/2 sticks) Earth Balance 
1 cup sugar
1 1/2 tsp Ener-G + 2 TBS warm water, mixed together until frothy and thickened
1/4 cup molasses

1/2 cup sugar in a shallow bowl, for topping

Set racks in the upper and lower thirds of the oven and preheat to 350 degrees.

Combine the flour, baking soda, salt, and spices in a bowl; stir well to mix.

In the bowl of a standing electric mixer fitted with the paddle attachment, beat together on medium speed the Earth Balance and sugar for about 5 minutes until very light, fluffy and whitened.

Add the egg replacer and continue beating until smooth.

Lower speed and beat in half the dry ingredients, then the molasses. Stop the mixer and scrape down bowl and beater.

Beat in the remaining dry ingredients. Remove bowl from mixer and use a large rubber spatula to finish mixing the dough.

Use a small ice cream scoop to scoop out 1-inch diameter pieces of dough. Roll into balls between the palms of your the hands, then roll in the sugar.

Place the balls of dough on the prepared pans leaving about 3 inches all around each, to allow for spreading.

Bake the cookies for about 15 to 20 minutes, or until they have spread, the surface has crackled, and they are firm to the touch.

Slide the papers from the pans to racks. Store the cooled cookies between sheets of parchment or waxed paper in a tin or plastic container with a tight-fitting cover.

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