late

I was late in getting up today. Arrived at work 2.5 hours late but full of beans and mini-garlic toasts. I wanted to eat a grapefruit for breakfast too, but I've found I totally loathe peeling citrus fruits and couldn't face the zest and pulp this morning.

Massaged myself to sleep last night with about an ounce of Tiger Balm. I'm dealing lately with shoulder and neck stiffness, muscle pain, congestion in my head, sore throat, tight jaws and swollen eye-sockets, heachaches.

Ever notice how many words the English language has for various pain? Sheesh.

Freezing feet, every night. I think I need someone in bed with me lately to press my cold toes against their calves. Charming thought, isn't it?

I absolutely HAD to bathe myself this morning, not because I was in dire need, simply because I needed hot water on my skin and to wash away a bit of the hurt feelings in my head.

I definitely need to jazz up breakfast.

Breakfast Casserole Serves 4
"Make this luscious dish the night before you plan to serve it."

ingredient list

3 Tbs. olive oil
3/4 cup diced onions
1 to 2 large russet potatoes, cleaned and cubed
1 tsp. dried parsley
3/4 green bell pepper, stemmed, seeded and chopped
1/3 cup diced zucchini
1/3 cup diced summer squash
3/4 cup diced tomatoes
1 lb. extra-firm tofu
1/2 cup soymilk
2 Tbs. egg replacer
1 1/2 tsp. agar flakes
1 tsp. salt
1/8 tsp. ground turmeric
2 slices vegan cheddar cheese
1 Tbs. mellow miso

directions

Preheat the oven to 375F.
Lightly oil 4 16-ounce ovenproof casseroles or baking dishes, and set aside.
Heat the oil in a large skillet over medium heat, and sauté the onions for about 2 minutes, or until softened.
Add the potatoes and parsley, and sauté for 3 to 4 minutes more.
Add the green pepper, zucchini and summer squash, and sauté until just wilted.
Add the tomatoes, and cook until warmed through. Remove from the heat, and set aside.
Put the remaining ingredients into a food processor, and purée until smooth.
Fold together the vegetables and the tofu mixture.
Spoon into the casseroles.
Bake for 35 to 45 minutes.
Remove from the oven, and cool.
Cover, and refrigerate overnight to allow agar to set properly.
Reheat the oven to 375F in the morning, and bake, covered, for 45 minutes.
Serve hot.

The White Pig
Bed and Breakfast
At Briar Creek Road
5120 Irish Road
Schuyler, VA 22969
Phone: 434-831-1416
www.thewhitepig.com

Hmm. "Luscious dish".

Chickpea Scramble Serves 2-3
"My family tries not to O.D. on soy, so I've been trying to come up with hearty, high protein breakfast recipes that don't require tofu. I made this Chickpea Scramble this morning, and it was awesome."

ingredients

1/2 yellow onion, chopped
1/2 cup chopped white mushrooms
1/2 cup frozen corn
1 can chickpeas (garbanzo beans)
2 cups cooked brown rice
1 red bell pepper, sliced
2-3 tomatoes, chopped
2 tablespoons tamari (I use low sodium)
1/2 teaspoon Tabasco
2 tablespoons nutritional yeast
1-2 tablespoons non-hydrogenated margarine
2 teaspoons Tofutti non-hydrogenated sour cream
1 clove garlic, diced (optional)
salt and pepper to taste

directions

Drain chickpeas and mash in a bowl with the tamari, Tabasco, and nutritional yeast. Set aside.
Saute onion and mushroom (and garlic if using) in margarine for 3-5 minutes on medium heat, covered.
Add bell peppers, chickpea mash, and corn. Cover and cook about 3 minutes.
Add rice, tomatoes, and Tofutti sour cream and stir everything together.
Cover and cook until everything is piping hot.


I'll let you know how it all works out.