Author Archives for My Real Dish

About My Real Dish

Sue Ellen is a mother, Spanish teacher, Young Living essential oil user, world traveler, and follows a strict wheat, dairy, and egg free diet loaded with veggies. So if you have food sensitivities and you are wondering what you can eat, here on this blog she will share not only recipes, but also her dish on health, essential oils, life, and teaching. Get ready to make some yummy foods and DIY essential oil products!

Blackberry Fig Tofu Scramble (Vegan & Gluten Free)

This Blackberry & Fig Tofu Scramble is the third tofu scramble in my series and is loaded in vitamins and minerals. Blackberries are a good source of vitamins A and C, iron, calcium, and dietary fiber. Figs are high in fiber and are a good source of magnesium, manganese, calcium, copper, potassium, vitamin K and vitamins B6. Not only is this scramble good for you, but it’s also easy, and delicious with earthy, deep, and sweet flavors. It’s great when you want something sweet to eat, but still want to be healthy.

blackberry & fig Scramble

Blackberry and Fig Tofu Scramble (Vegan & Gluten Free)

  • Servings: 2-3
  • Time: 10
  • Difficulty: easy
  • Print

This vegan and gluten-free tofu scramble is healthy, sweet, and has a rich savory taste.


Credit: My Real Dish

Tips: (1) Drain the tofu before using it. (2) Extra firm tofu works best if you want chunks like a stir-fry, but the softer tofu, creates more of a soft scrambled egg consistency. However, the softer tofu has a tendency to stick to the pan, requires more oil, and is more wet.

Ingredients

  • 1 cup figs (sliced in half)
  • 1 cup blackberries
  • 10 oz of extra firm tofu
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 shallot (chopped)
  • 1 clove garlic (minced)


Directions

  1. Chop the shallot, mince the garlic, and slice the figs in half
  2. Drain juice from tofu, and slice it into cubes while it’s still in the container
  3. Heat 2 tablespoons olive oil to medium high heat
  4. Sauté the shallots and garlic for one minute until slightly translucent
  5. Add the tofu, and continue to sauté for another minute
  6. Add the figs and balsamic vinegar, and continue to sauté for 2 minutes
  7. Add the blackberries, and sauté the dish until the blackberries are just slightly warm
  8. Plate and serve


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Check out my first recipe here: Asparagus and Artichoke Tofu Scramble, and the second here: Mediterranean Tofu Scramble (Vegan & Gluten Free).

susanellenlogoweb

Mediterranean Tofu Scramble (Vegan & Gluten Free)

This Mediterranean Tofu Scramble is the second tofu scramble in my series, check out my first recipe here: Asparagus and Artichoke Tofu Scramble. I loved the flavors of the kalamata olives, balsamic vinegar, shallots, garlic, tomatoes, and spinach. However, the scramble needed something, and since the ingredients would be awesome on a slice of gluten-free toast – I reached for the Wildree Buschetta Blend that I had in my spice cabinet. The spice blend contains Organic Onion, Organic Tomato, Sea Salt, Organic Garlic, Organic Basil, Organic Parsley, and Organic Black Pepper. It perfected the dish!

My neighbor, Teri Belisle, sells Wildtree products. Wildtree has updated their spices to be certified gluten-free. They are also certified GMO free and organic, and do not contain MSG, dye, or preservatives. Some of the other blends and dressings do contain a low amount of sugar though, so read your labels. I did a freezer meal workshop with Teri before going vegan. If you are not vegan or vegetarian, the workshops are easy ways to have meat prepared and ready to go. Anyway, I’ve been experimenting on how to use my spice kit that I purchased with veggie recipes. And, I’ve been making some yummy stuff to share. This Mediterranean Tofu Scramble turned out delicious, and it’s healthy and easy!

IMG_1878.JPGPrepare and sauté your veggies…

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Add the tofu and olives…

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Season with Wildtree Bruschetta Blend (or another bruschetta blend), add salt and pepper as desired, and then serve!IMG_1875.JPG

 Mediterrean Scramble updated

  • Servings: 2-3
  • Time: 15
  • Print

This vegan and gluten-free tofu scramble has kalamata olives, garlic, tomatoes, spinach, and shallots, and features Wildtree Bruschetta Blend, which can be substituted for another bruschetta spice blend if it's not available.


Credit: My Real Dish

Tips: (1) Drain the tofu before using it. (2) Extra firm tofu works best if you want chunks like a stir-fry, but the softer tofu, creates more of a soft scrambled egg consistency. However, the softer tofu has a tendency to stick to the pan, requires more oil, and is more wet.

Ingredients

  • 8 oz organic and gluten-free tofu (I used soft)
  • 1 cup spinach
  • 2 handfuls of kalamata olives sliced in half
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons olive oil
  • 1 shallot
  • 1 clove garlic
  • 1 cup baby tomatoes sliced in half
  • 1/4 teaspoon Wildtree Bruschetta Blend (or another gluten-free bruschetta spice)
  • salt & pepper (to taste)


Directions

  1. Finely chop the shallot, mince garlic, and slice baby tomatoes and olives in half.
  2. Heat 2 tablespoons olive oil on medium-high heat in a large pan.
  3. Add the spinach, shallots, garlic and sauté for 1 minute.
  4. Add the tomatoes and balsamic vinegar, and sauté for 1 minute.
  5. Drain the tofu and slice it into chunks.
  6. Add the tofu to the pan along with the kalamata olives, and then sauté for 3 minutes.
  7. Add Wildtree Bruschetta Blend (or other bruschetta seasoning) 
  8. Salt and pepper to taste (I did 5 grinds on a pepper grinder).
  9. Serve and enjoy! It's great with a slice of gluten-free toast!


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susanellenlogoweb

Asparagus and Artichoke Tofu Scramble (Vegan & Gluten-Free)

Every time that I ate eggs, my gut would be distended. I heard of tofu scrambles, when I discovered my high sensitivity to eggs, but they never really appealed to me. I loved omelets, and nothing can replace the flavor of an egg. However, since starting a plant-based vegan diet a month ago, I have been making a different tofu scramble every weekend. It switches up my morning smoothie routine; you can see my smoothies if you follow me on instagram @myrealdish. So, I’ll be doing a series on tofu scrambles, and this is the 1st dish in the series. This Asparagus and Artichoke Scramble is a favorite for not only breakfast, but also dinner! I love easy ways to add veggies into my morning meals, and this gluten-free, dairy-free and vegan dish is easy and packed with flavor! It’s a win for everyone!

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  • Servings: 2-3
  • Time: 15
  • Print

This vegan and gluten-free tofu scramble has asparagus, artichokes, sun-dried tomatoes, spinach, and shallots.


Credit: Country Living

Tips: (1) Snap the ends of the asparagus with two hands, and where the natural break occurs is how you know which part of the stalk needs to be discarded. (2) Drain the tofu before using it. (3) Extra firm tofu works best if you want chunks like a stir-fry, but the softer tofu, creates more of a soft scrambled egg consistency.However, the softer tofu has a tendency to stick to the pan, requires more oil, and is more wet.

Asparagus Tofu Scramble

Ingredients

  • 1 can (8.5 oz) of whole artichoke hearts
  • 12 oz asparagus
  • 2 large tablespoons of sun-dried tomatoes
  • 14 oz organic tofu
  • 1 – 2 large cups of spinach
  • 1 shallot (chopped)
  • 3 tablespoons olive oil
  • salt and pepper to taste


Directions

  1. Prepare your vegetables: break the asparagus in ~3 or 4 parts discarding the ends, chop the shallot,  and slice the whole artichokes in half.
  2. Heat a large skillet to medium-high heat, with 3 tablespoons of olive oil.
  3. Sauté the shallots and asparagus first for ~4 minutes.
  4. Drain the tofu, and slice it into chunks
  5. Add the tofu, spinach, artichokes, and sun-dried tomatoes.
  6. Continue to sauté for ~4 more minutes or until you see the asparagus is crispy-tender, but not mushy. Add a little extra olive oil as needed to the pan.
  7. Serve and enjoy!


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What are your favorite vegetables to mix with tofu?

susanellenlogoweb

 

 

Summer Squash and Edamame Salad

Last week when I was at Sam’s club, this magazine From Garden to Plate caught my eye, probably because of the color on the cover – turquoise is my favorite color!
620_1_.jpegThis magazine is “both a resource for creating an organic, edible garden as well as a cookbook for making the most of the harvest.” I don’t have a garden. While I love the idea of fresh organic produce, since I killed some cactus recently – it’s probably a horrible idea. I’m aware of my skills and time constraints. However, these recipes had tons veggies and perfect for summer! I felt like I didn’t have to tweak them too much to make them vegan or gluten-free! I’ve made three recipes so far and they are delicious and easy!

For this Summer Squash and Edamame Salad, you just chop….

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Sauté…

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and voilà!

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This Summer Squash and Edamame Salad is vegan, gluten-free and a perfect bbq or picnic dish.


Credit: Country Living

This recipe called for butter, but I changed it to make it vegan by preparing it with olive oil. It also called for thinly slice red onion, and I chopped it.

Ingredients


  • 1 tablespoon olive oil
  • 1 1/2 cups coarsely chopped yellow summer squash
  • 1 1/2 cups coarsely chopped zucchini
  • 1 cup frozen shelled edamame
  • 2/3 cup red onion (chopped or thinly sliced)
  • 2 cloves garlic, minced
  • 1 tablespoon white vinegar or champagne vinegar (I used white vinegar)
  • 2 teaspoons snipped fresh basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper



Directions


  1. Heat skillet with 1 tablespoon olive oil to medium heat
  2. Add yellow squash, zucchini, edamame, red onion and garlic.
  3. Sauté for 8 minutes or until vegetables are tender, but still crisp.
  4. Stir in vinegar, basil, salt, and black pepper.
  5. Serve at room temperature, or cover and chill up to 24 hours before serving.


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susanellenlogoweb

 

 

Mayan Chocolate Chia Seed Pudding (Vegan & Gluten-Free)

I had never made Chia Pudding. So when I was considering the flavor that I wanted to make – I had a flashback to one of the best coffees that I have ever had at Coffee & Art in San Diego; it was called a Mayan Mocha. This special coffee inspired this dish, and I wish that this chia seed pudding could bring the beach and perfect weather with it. Anyway, you will savor the flavors of cacao, agave, cinnamon, vanilla, and coconut cream in this pudding – it’s just a special combination.Chia Seed Pudding

  • Servings: 3
  • Time: 4hr 15mins
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This Chocolate Chia Seed Pudding is a healthy, easy, delicious, gluten-free, and vegan dessert or breakfast.


Credit: myrealdish.com

Ingredients

  • 1 can or 2 cups of full fat coconut milk (I used Thai Kitchen)
  • 1/2 cup chia seeds
  • 1/4 cacao powder
  • 1/2 teaspoon gluten-free vanilla extract
  • 1/4 cup Blue Agave Syrup 
  • 1/4 teaspoon cinnamon powder


Directions

  1. Put all ingredients into your Vitamix or blender in order to make it smooth.
  2. Stir in your chia seeds.
  3. Put in a container and refrigerate overnight or for at least 4 hours.
  4. Optional: top with a coconut whipped topping (you can find my recipe here) and drizzle with the Best Vegan Chocolate Sauce.
  5. Makes a great breakfast or dessert.


Tahini Cookies (Vegan & Gluten-Free)

My son cannot eat peanuts. So when Trader Joe’s put the Tahini on the end cap display by the checkout, it inspired me to make my sweet boy some cookies that he could eat! I had never had Tahini before, so I didn’t know what to expect.IMG_1560

The tahini cookie batter consistency was just like that of a peanut butter cookie.

IMG_1561.JPGI rolled the batter into balls, and I used a meat beater in order to see what the pattern would look like, but then decided to dip the fork in water and press – the old fashioned way.

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The result was a crispy wafer tahini cookie, which rivaled a peanut butter cookie (in my humble opinion). But regardless, he didn’t have an allergic reaction to them, so that’s a win in my recipe book!

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My daughter wanted to make sandwich cookies, so we made a vanilla filling. Honestly, I was already happily eating the crunchy tahini goodness with a glass of homemade cashew milk, but she was persistent. The kids often inspire my recipes, because I bake to not only make them healthier gluten-free vegan treats, but also to avoid allergic reactions.

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On the other hand, my son, my husband, and I prefer chocolate EVERYTHING, so I pulled a jar of the Best Vegan Chocolate Sauce from the fridge. It’s thick and spreadable, so I used it as a filling! FYI – I didn’t spread and leave the sandwich cookies sitting out, because we ate all of them before I could blink! However, I’m afraid the sauce would melt if you did. I would fill the tahini cookies right before eating each one, or keep them in the fridge. IMG_1583.JPG

Gluten-free and vegan deliciousness!

tahini cookie pinterest

  • Time: 30mins
  • Difficulty: easy
  • Print

A crunchy gluten-free and vegan tahini cookie

These tahini wafer cookies are gluten and sugar cane free and vegan. Eat them plain or make a sandwich cookie with chocolate or vanilla filling. If you use the chocolate filling recipe, it contains cane-sugar.

Ingredients

– 1/2 cup (~1 stick) vegan butter (I used Earth Balance)

– 3/4 cup tahini butter (I used Trader Joe’s)

– 1/2 cup coconut sugar

– 1/2 cup maple sugar (I use Coombs Family Farms Maple Sugar from Fresh Thyme)

– Egg replacer for 1 egg (1 ½ teaspoon EnRGee + 2 tablespoons warm water)

– 1/2 teaspoon gluten free pure vanilla extract

– 1 cup all-purpose gluten free flour (I used Namaste Gluten Free Perfect Flour Blend)

– 3/4 teaspoon baking soda

Sandwich Cookie Filling (Optional)

Vanilla Filling:

– 2 tablespoon melted vegan butter (I used Earth Balance)

– 1 tablespoon almond milk (or any non-dairy milk)

– 3/4 – 1 cup powdered xylitol or confectioner’s sugar

Chocolate Filling:

Follow the recipe for the Best Vegan Chocolate Sauce.


Directions

  1. The chocolate filling: if you chose to make the chocolate filling click here for the recipe, it's best to prepare this the night before or at least a couple hours before in order to let it cool and firm in the fridge so that it is spreadable.
  2. Heat oven to 350 degrees.
  3. Heat your water for the egg replacer - I used a tea kettle.
  4. Add vegan butter, tahini, and both sugars to a mixing bowl.
  5. Cream with the paddle attachment for the mixer until they are well combined.
  6. Switch your attachment for your mixer to a regular beater.
  7. Prepare your egg replacer.
  8. Add egg replacer and vanilla, and mix on medium speed until combined.
  9. Shape 1 ½ - 2 tablespoons of dough into a ball.
  10. Line three baking sheets with parchment paper.
  11. Place dough balls 3 inches apart on the prepared baking sheets.
  12. Make a design on your cookies with a small dish of warm water and a fork. Dip the fork's tines in water each time before you press. You can also try the meat beater to make a pattern, but it wasn't as pretty.
  13. Bake for 18 - 20 minutes until they are brown; rotate the baking sheets between the oven shelves halfway through baking (at ~9 minutes).
  14. The vanilla filling: If you chose to make the vanilla filling, make it while they are baking with a hand mixer. Mix the butter and non-dairy milk slowly adding the powdered xylitol (or powdered sugar) 1/4 cup at a time, mixing until smooth. You may need extra xylitol until it thickens well or matches your desired level of sweetness.
  15. When cookies are finished baking, transfer them to a wire rack to cool.
  16. Once they have cooled, fill them with icing if desired (refrigerate any remaining sandwich cookies) unfilled cookies, or in an airtight container at room temperature.

 

 

Creamy Curried Broccoli and Cauliflower Soup

Potlucks. They are a nightmare for people with food allergies or dietary restrictions. For two years, I didn’t eat at our World Language Department potlucks – I was the party pooper that brought her own meal. One Spanish teacher always used to bring a broccoli cheddar soup made from a mix; however, I can’t eat that obviously because I don’t eat wheat, dairy or eggs. I decided that the broccoli cheddar soup tradition needed a healthy refresh since another colleague would get migraines from the MSG in the soup mix and couldn’t eat it either.

Something that I have missed since changing my diet is a creamy broccoli cheddar soup. I realized that I used to go to Panera Bread A LOT when my 3 year-old suddenly blurted out my phone number at the drive-through window for their rewards program!!! So I decided to make a gluten-free vegan plant-based creamy broccoli soup in a slow cooker not only to keep our potluck tradition, but also to satisfy my cravings! Somehow my vision changed into a Creamy Curried Cauliflower and Broccoli Soup!

Creamy CauCreamy Cauliflower & Broccoli Curried Soupliflower & Broccoli Curried Soup

  • Servings: 15
  • Time: 6hr 30mins
  • Print

This Creamy Curried Cauliflower and Broccoli Soup is spicy, vegan, and gluten-free with flavors of lime and ginger; adjust the cayenne spice to meet your preferences.



Credit: myrealdish.com

Ingredients

  • 1 carrot
  • 1 celery
  • 1/2 large onion
  • 1 red pepper
  • 2 cups baby potatoes (I used red and yukon from the Dynamic Duo Little Potato Company)
  • 2 tablespoons olive oil
  • 2 tablespoons garlic or 3 large cloves
  • 1 can coconut cream or full fat coconut milk (I used Thai Kitchen)
  • 1/2 tablespoon nutritional yeast (optional)
  • 7 oz soft tofu
  • 1 leak
  • 1/2 teaspoon cayenne (or less for less spice)
  • 1/2 teaspoon turmeric
  • 1/2  teaspoon yellow curry
  • 1 1/2 tablespoons dried parsley
  • 1 lime (juice of 1 lime)
  • 8 oz cauliflower – use this recipe to bake your own baked cauliflower or use frozen grilled or roasted cauliflower; I’ve used 1/2 of this bag from Trader Joe’s:IMG_1544
  • 8 oz of frozen broccoli
  • 4 drops Young Living Ginger Vitality Essential Oil (you can also use 2 tablespoons fresh or 1 teaspoon dried)
  • 3/4 teaspoon Redmond Real Salt
  • 1/4 teaspoon ground pepper (and extra salt and pepper to taste)
  • 16 ounces gluten-free veggie stock  (I use Kitchen Basics because it’s the only brand here in the US that is both gluten and MSG free).IMG_1555

Directions

  1. If you are going to bake the cauliflower and not use frozen, heat your oven and start preparing it first. Follow the recipe here.
  2. Chop carrots, red pepper, leaks (minus the stalks, just the white bulbs), celery, onion, garlic, and potatoes.
  3. Heat 4 tablespoons olive oil in a large saucepan & sauté vegetables with ¼ teaspoon Redmond Real Salt and ¼ teaspoon ground pepper. Sauté for 5 – 7 minutes until veggies are tender.
  4. Move vegetable mixture to the crock pot. Add the nutritional yeast, turmeric, curry, dried parsley, juice of 1 lime, 1/2 teaspoon Redmond Real Salt, and 4 drops Young Living Ginger Vitality Essential Oil.IMG_1540 updated
  5. Pour in the vegetable stock.IMG_1548
  6. Purée tofu and coconut cream in the Vitamix or blender until smooth.
  7. Pour tofu cream mixture into the crock pot and combine the cauliflower and broccoli.IMG_1551
  8. Cook in the slower cooker on low for 6 hours.
  9. After it is done, scoop portions into the Vitamix or blender. You will have to purée it in sections and transfer it to a big serving bowl.
  10. Salt & Pepper to taste.
  11. Serve and Enjoy!


Tipes for this recipe:

  1. You can read about my dish on cooking with essential oils here, and can purchase them here. Let me teach you how to use them in many ways, both in and out of the kitchen!
  2. Curry – if you are using yellow curry and it’s not coming out the way you like it – an easy fix is with ginger, coconut cream, or lime! These ingredients will help your curry taste just right! So if it’s not the flavor you want in your soup, play around with a little more with those three ingredients to get your dish just how you like it!

Side-note to my vegan followers:

Advice! So I have now been stopped eating meat. I slowly started to decrease my consumption over time. But I was really pushed by friends and some other bloggers to go 100% meat free – I’ve enjoyed reading your posts Violet, Powdered By Mangos, and the Veggie Expat! You’ve inspired me! What are your favorite gluten-free vegan recipes, bloggers to follow, tips or groups to join? Thanks in advance!

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