Vegetable and Tofu Breakfast Scramble Recipe

Vegetable and Tofu Breakfast Scramble

Vegan, Organic and Local


– Tofu, crumbled

– Zucchini – bite sized

– Carrots – bite sized

– Baby Portabello mushrooms – Bite sized

– Broccoli – bite sized

– 3 cloves of garlic – roughly chopped

– cooking oil – olive oil

– tamarack seasoning (for yellow ‘egg’ color)

– salt and pepper to taste

– Vegetable Sourdough bread – Old Town Baking Co.


Crumble tofu in a bowl and add tamarack, salt & pepper.  Heat oil on medium heat in a pan that can be covered. Once oil is hot flatted tofu lightly on the bottom of skillet.

Add mixed vegetables and garlic. just on top and cover. Cook like that for 15 minutes, then uncover mixed well and cover again until veggies are just right. Just a bit crispy.


get all of our organic fruits, vegetables and bread from our local Farmers Market – Downtown Riverside on Saturdays 9-1 by the Mission Inn….

I recommend all organic eating and local buying and as less corporate buying as possible.

Thank you,



Vegan Irish Soda Bread



    1 1/2 cups (360 ml) plus 2 tablespoons unsweetened soymilk
    1 tablespoon plus 1 1/2 teaspoons vinegar4 cups (960 ml) whole-wheat pastry flour
    1 teaspoon baking soda

    1 teaspoon salt

  1. Preheat the oven to 425 degrees (Gas Mark 3) and line a large baking sheet with parchment paper.
  2. Combine the soymilk and vinegar in a small bowl and set it aside.
  3. Sift the pastry flour, baking soda, and salt into a large mixing bowl. Form a well in the center, and add the soured soymilk, stirring with a large spoon until the mixture forms a dough firm enough to shape into a ball.
  4. Place the dough on the parchment paper and form into a circle 8 inches in diameter and about 1 1/2 inches (3.5 cm) thick. Using a knife, make cuts into the bread about 1/2 inch deep. These cuts will make it easier to break the baked bread into portions.
  5. Bake the bread 40 to 45 minutes or until the bread forms a golden brown, firm top and bottom crust. Serve immediately or warm gently to serve later.dsc02194

Vegan Garlic Rosemary Bread



  • 3 c bread flour
  • 1/3 c olive oil
  • 1 packet active yeast (2 1/4 tsp)
  • 1 1/2 c lukewarm water
  • 1/4 c chopped fresh rosemary
  • 3 – 6 cloves minced garlic
  • 1 tsp salt
  • 2 tsp kosher salt (or sea salt)
  • 1 tbsp sugar


  1. In bowl, mix the water, yeast, sugar and half of rosemary.
  2. In separate bowl, add 1 tsp salt to flour, mix, then add flour to yeast mix, slowly, until dough is able to form ball.
  3. Knead on floured board for 10 mins.
  4. Place dough in oiled bowl, cover, let sit in warm place until doubled in size (about 1 hour).
  5. Mix oil, rosemary and garlic.
  6. Punch dough down, knead a few times to make easy to handle. Shape dough into 2 loaves, place several inches apart on baking sheet.
  7. Score loaves, pour oil mix on top. Sprinkle each loaf with kosher salt. Preheat oven to 350. Allow to rise for 30 minutes.
  8. Bake for 15 minutes, until golden.
  9. Tip: place a bowl of cold water in oven to make it steamy and keep things moist.

Herb Bread Recipe


Herb Bread


  • 6 cups unbleached flour, divided (you may subsitute 3 cups of white flour for whole wheat flour)
  • 2 Tbsp sugar
  • 2 tsp salt
  • 2 1/2 Tbsp dry active yeast
  • 3 Tbsp fresh rosemary
  • 2 tsp dried thyme
  • 1 tsp or more of rubbed sage
  • 2 Tbsp vegan butter


Combine 4 cups of the flour, sugar, salt, yeast, and 2 1/2 cups of very warm water (120 – 130 degrees) in a large bowl.dsc00538

Add herbs and stir until well blended.dsc005391


Cover and let rise until doubled in size, about 45 minutes. (I put the bowl on my dryer while drying clothes)

Grease 2 9×5 inch loaf pans.

Stir dough for 25-35 strokes.

Divide between the prepared pans. Cover and let rise again for 30-45 minutes.dsc005453

Preheat oven to 375 degrees.

Bake loaves for 30 minnutes. Reduce heat to 150 and bake for another 15 minutes. However, the last 10 minutes, cover with foil to prevent to much browning.

Remove from pans immediately abd brush with melted vegan butter.dsc005471

Cool on a wire rack or whatever you might have.

Beautiful job….! Now, Enjoy!

Fermentation Status: 5 Brews of Kombucha, Kimchee, Pickled Veggies & 3 loafs of Sourdough Bread

To start with, we have four jars of Kombucha fermenting and waiting to be bottled and put into the fridge.

Next, we have out big monster jar of continuous brew of Kombucha. The jar we purchased at Happy Herbalist, which has tons of supplies for natural healing.

I, personally, like to drink Kombucha this way….natural, room-temperature and right from the scoby.

We are making our own Kimchee and Pickled Veggies. I gave on some Kimchee to Mariana, Grandma and put some in Shon’s lunch. I refrigerated some of the Pickled Vegetables to have as a snack throughout the day and will continue to ferment the rest of them for another day or so.

Now, my latest fermentation, Sourdough Bread. The picture below shows the “sponge” stage of the fermentation process. I still have to add 2 cups of flour, let rise and kneed. The process of making the sourdough “starter” is easy, click here to find out how.

Los and lots of ecosystems are growing in my kitchen!!!

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