Breakfast of Witch Fighting Champions (Vegan MoFo #3)

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The Last Apprentice – Revenge of the Witch by Joseph Delaney is about Tom Ward, a young seventh son of a seventh son who is apprenticed to the local Spook. Spooks are fighters of the dark who battle witches, ghosts, boggarts, demons, and even the Fiend himself. As Tom starts his apprenticeship, he learns about all the things that go bump in the dark. His learning focuses on witches especially since they are quite common in this area. There are blood witches, who like to drain blood for ceremonies and occasionally drink it, and also bone witches, who will cut off the thumbs of enemies for spells. The Spook warns Tom that the easiest way to identify a disguised witch is by her pointy shoes.

One day, during an errand run into town, Tom meets a young girl named Alice. She seems fairly harmless and nice, but there’s one problem. She wears pointy shoes. Despite this, Tom has a hard time believing the girl could be capable of harming anyone. Since he has no friends since moving in with the Spook, he decides to befriend the girl.

Soon the Spook has to travel due to a job in another town. He leaves Tom in charge of the house, and promises to be back within a few days. Almost immediately, things take a turn for the worst. It’s not long before Alice is back, and Tom has a promise to keep to her. Through trying to keep his word and an unfortunate beginner’s mistake, Tom releases one of the most feared witches in the County, Mother Malkin. As she begins to terrorize him and his family, and without the wise guidance of the Spook, Tom must learn to fight the dark on his own.

“Yes,” I said “it was the very best breakfast that I’ve ever tasted. And I’m sorry for coming down too early and I promise that it won’t happen again.”

At that, the Spook grinned so much that I thought his face was going to split in two; then he clapped me on the back and led me out into the garden again.

It was only when we were outside that the grin finally faded. “Well done, lad,” he said. “There are two things that respond well to flattery: boggarts and some women. Gets them every time.” – The Last Apprentice – Revenge of the Witch (hardcover) pages 94-95

In the Spook’s home is a boggart that cooks, cleans, and protects the property. While it is a friendly boggart (most of which in the book are not), it does not like people coming down to breakfast early or insulting its cooking. The result is the offender either getting boxed in the ears or their food being burned. In honor of the boggart’s breakfasts, I’m made breakfast food for lunch today (since waking up early to cook an actual breakfast is over rated).

boggart breakfast

Plated up is some cheesy tofu scramble (this tofu recipe with a handful of Daiya), Gimme Lean sausage patties, and a drop biscuit with strawberry preserves.

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Spring Break Noms

I have been on a blogging break for spring break, but it’s time to start back now that school begins tomorrow morning. I ate a lot of good food over the break and now it’s time to share pictures of all my noms.

Right before leaving for the break, the cafeteria actually made a nice vegan lunch. They had grilled eggplant “steak”, steamed broccoli, and spicy hummus paired with some tomatoes, olives, and cucumber slices from the salad bar.

My boyfriend, Peter, and I went to Arkansas last weekend to visit my mom, so we got the pleasure of not having to cook and let her be the one to feed us. She made some great blueberry muffins with streusel topping for breakfast.

Not everything was homemade though, we did get us some pizza from the US Pizza Co.

We got the veggie-lovers pizza. Though I had to eat mine cheese-less because I had no Daiya on hand, it was still really good. The thin crust gets super crispy and they use canned mushrooms which gives it a meatier texture. Yum.

Once back home in Alabama, I thoroughly enjoyed having my own kitchen to cook in. I am still not used to the icky public kitchens in the dorms. For lunch I cooked up some frozen hash-browns with spicy seasoning, a bit of salsa, and a ton of Daiya cheddar. I topped the hash-browns with Tofutti sour cream and added a Garden Burger black bean patty on the side.

The four ingredients in the following picture are magical… No, not really, but it seems like they are. (scroll down to see why)

Those ingredients turned into one of the best dishes I have ever made, chick’n and dumplings. I brought about half of the container of Imagine No-Chicken Broth to a boil, stirred in a vigorous dose of Mrs. Dash, added the chopped up Gardein chick’n, and lastly threw in the pre-made dumplings to cook. All in all, this meal took at most 15 minutes to make, and it was delicious.

Another experimental dish that turned into a keeper was this creamy pasta with sausage. I threw some spiral pasta in to cook and then began making a sauce. I added a can of diced Italian tomatoes, two big handfuls of chopped kale, a dollop of Tofutti sour cream, a healthy dose of Parma vegan parmesan, and some chopped of Yves Italian sausages. The sauce simmered for about ten minutes while the pasta cooked, then I threw it all together in a pot. I served it with a whole-wheat Alexandria’s roll on the side. This was delicious and my sister and her boyfriend (who are sometimes known to be picky around vegetable filled foods) sucked down all the leftovers with their compliments to the chef.

I know Easter is still two weeks from now, but I couldn’t resist making these cute cookies. They were pink lemonade flavored, and they were *gasp* from a box mix. The cookies tasted great though, but the bunnies were an issue. I found the adorable Easter decorations at  Walmart and since the box said “edible” on it, I assumed it was true. These sugar bunnies could literally chip your tooth if you tried to chew on one, they were like rocks. Everyone enjoyed the cookies though and just pulled off the decoration.

German Pizza

I was flipping through my mom’s Taste of Home magazine the other day and a recipe caught my eye. It was a German pizza with mashed potatoes, sauerkraut, sausage and cheese. The recipe was submited by Angela Spengler.
I decided to veganize it and the results were surprisingly good.
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I was lazy and used a pre-made pizza crust mix. I followed the directions on the bag and decided to bake the crust by itself for about 12 minutes.
While the crust baked I whipped up some mashed potatoes. To make myself feel better about putting mashed potatoes on a pizza crust (Can you say carb overload?) I added kale that I’d sauted for a few minutes with two cloves of garlic.
After removing the crust from the oven I layered on the mashed potatoes, saurkraut, one Yvves Italian sausage I sliced up and some shredded Follow Your Heart Vegan Gourmet chedder soy cheese.
I baked it for about 10 minutes. Sadly the broiler is broken on our oven so I had to broil individual slices of the pizza in our toaster oven.
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It turned out really yummy. I think I should’ve added more saurkraut (I only used about 1/4 cup), but the it’s
definitely a keeper. Here’s the actual recipe instead of my ramblings:

German Pizza

Ingredients:
1 pizza crust
1 Yves Italian sausage
1  1/2  cups mashed potatoes
1/2 TSP salt
1/2 TSP coarsely ground black pepper
1 cup kale
2 TBSPs olive oil
2 cloves of garlic, minced
3/4 cup sauerkraut
1/4 cup shredded Follow Your Heart chedder soy cheese
Directions:
Pre-heat your oven to 400 degrees.
Roll out your pizza dough on to a  pizza pan and put it in the oven for 8-10 minutes or until it’s lightly golden brown.
Meanwhile saute the kale and garlic in 1 TBSP of olive oil for about 5 minutes or until tender.
Add kale and garlic mixture to mashed potatos along with salt and pepper.
Thinly slice the Yves sausage, then saute in 1 TBSP olive oil until they begin to brown.
Remove the pizza crust from the oven and layer on the mashed potatos with kale, sauerkraut, sausage, and FYH soy cheese.
Put back into the oven for 5-7 minutes until everything gets warmed through, then broil for 1-2 minutes until the soy cheese melts. Slice and enjoy!