Recipe of the Week: Vegan Green Eggs and Ham!
I do not like green eggs and ham. I do not like them in a house, with a mouse, here, there, or anywhere.
The vegan version, on the other hand … well that’s a different story.
Yes, with the month of March officially concluding today, I figured I should send our Recipe of the Week “Green” theme off in style, with a dish that can, in fact, be enjoyed in a box, with a fox, in the file, or in any style.
What you’ll need:
- 1 Tb olive oil
- 1/2 of a medium-sized onion, chopped into chunks
- 1 cup of mushrooms
- 1 pound of tofu (extra-firm), cubed
- 1/4 cup nutritional yeast (optional)
- A handful of fresh spinach, chopped
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp turmeric
- 1 tsp salt
- 1 bottle of green food coloring
- 1 avocado, sliced
- 1 package of vegan ham deli slices (available at most grocery stores, and health food stores)
OK, this is super-simple, folks. Basically, you’ll just want to heat your olive oil in a pan, sauté the onions for three minutes, add the mushrooms for another five, add the spices (with a 1/4 cup of water, if it sticks to the bottom), and then stir it all around for a couple minutes. Crumble in the tofu, spinach, and nutritional yeast, stirring it all around for about 15 minutes. Right before you plate it, drop in as much food coloring as you like, until you get the desired color.
Then, just slice up your ‘cado, open the package of veggie ham, and stick a knife in it, because you’re done!