Super Post For Super Fans of Kelly Landry!

superkelly

So I think we’re all pretty clear that Kelly Landry is a superhero, right?

For those of you who are confused, this morning Kelly & I did a livestream from her kitchen. Kelly just went vegan a few months ago and has had a lot of questions. I taught her one of my favorite recipes (more on that in a minute) and we ate good food and talked with her very devoted fans! Her fans are some of the coolest people and are so supportive. Kelly is one of the sweetest, most likable people I know…so it’s easy to see why her fans love her!


Here’s what we made:

Tofu Scramble

(adapted from theppk.com)

1/2 white onion

1 red pepper

2 cloves garlic

2 cups spinach 

Spice blend: 2 tsp cumin, 1 tsp thyme, 1 tsp paprika, 1/2 tsp turmeric, 1 tsp salt

1 20 oz.  block of extra-firm tofu (I love the vacuum sealed kind from Wildwood, any kind that is not sitting in water is ideal. If the only kind you can find is in water, be sure to press it before use so that it can soak up all the flavor. I’ll make a video teaching you my favorite method!)

2 Tbs of water

1/4 c Nutritional Yeast (optional, but ideal for the most flavor)

  1. Chop up the onion, red pepper, and garlic. Heat up a pan on the stovetop to medium heat, add the onion and let brown 3-4 minutes.
  2. While you’re cooking the veggies, mix up the spice blend in a small bowl.
  3. Add the red pepper, spinach and garlic to the pan and let cook for 3-4 more minutes.
  4. With your hands, crumble the tofu into the pan. Brown for 5 minutes.
  5. Once the tofu & veggies have cooked, create a hole in the center of the veggies (see livestream for demonstration). Add the spice blend to the middle and mix it all in. Once everything is coated in the spice blend, add 2 Tbs of water to help the tofu absorb all the flavor. Cook for 3 more minutes.
  6. Remove the pan from heat and add 1/4 cup of Nutritional Yeast for flavor. This stuff is great and an awesome source of B12 (Check it out, Keith Russel! You’re going to love it.)

Rice Paper Bacon

This recipe is from yupitsvegan.com and is so so good!

Spring roll rice paper (like this kind)

Marinade: 

2 tablespoons olive oil

3 tablespoons tamari (or soy sauce if you aren’t gluten free!)

3 tablespoons nutritional yeast

½ teaspoon liquid smoke

½ tablespoon maple syrup 

1 pinch ground black pepper

A dash of balsamic vinegar

  1. Preheat the oven to 400F.
  2. Prepare 2 baking sheets with parchment paper or silicone mats
  3. Fill a large shallow bowl or pan with water. Take 2 spring roll rice paper wrappers and stack them one on top of the other. Dip them quickly in the water to get them to stick together. Use kitchen scissors or a pizza cutter to cut long 1 1/2 inch strips and place them on the baking sheets. The strips shouldn’t be completely soaked, they should have just enough water that they stick together (it feels like you’re doing paper mache!). Repeat until you’ve used 8 rice wrappers in total.
  4. Whisk together all of the ingredients for the marinade in another large shallow bowl (I use a casserole dish) until the nutritional yeast is incorporated well.
  5. Dip the fused pair of rice paper strips into the marinade and coat it fairly generously; place it back onto the baking sheets.
  6. Repeat with additional rice paper/rice paper strips until both sheets are filled. 
  7. You’ll have a few teaspoons of leftover marinade. Add the balsamic vinegar and mix until darker in color. Use a marinade brush to artfully paint the strips to resemble the marbling in meat-based bacon. As far as I can tell, the balsamic is cosmetic and doesn’t add much flavor. 
  8. Bake for about 7 to 9 minutes, or until crisp. If your oven has hot spots, rotate the tray partway through. Be careful because I burned these BADLY by overcooking for one minute. I basically baby sit my oven while my babies are in there! The end result will be crispy, chewy, smoky, and GOOD! 
  9. Once fully cooled, store leftover rice paper bacon in an airtight container at room temperature for up to 3 days. But I usually eat all of it in one sitting so I’ve never needed to store it!

Thanks for checking out my blog! It’s in the early days and I’m still learning! If any of you are bloggers, let me know if you have any tips.

I’ll post another entry soon answering many of your questions from the livestream!

Thanks for reading!

Betsy

 

 

 

 

 

Super Post For Super Fans of Kelly Landry!