Tag Archives: green eggs and ham

Celebrating Dr. Seuss

Hey everybody! Did you know that tomorrow is Dr. Seuss’ birthday?! If you missed it last year, you gotta try our vegan version of “green eggs and ham” (pictured below)! I think our green eggs are especially special because they are made green with spinach instead of food coloring 🙂

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Make a tofu omelet & crack a book instead of an egg!

What makes this batter taste “eggy” is the black salt (a.k.a “kala namuk”) which you can order online, or find at a health food or specialty store. (FYI black salt has a sand-like texture and is dirty-pinkish in color. It isn’t actually black.) You could always leave it out as well, but it is the sulfur in the black salt that really gives it that eggy flavor.

So… in preparation for Dr. Seuss birthday, we made something to wear for our Dr. Seuss breakfast tomorrow… just some fun cutting & pasting, which the kids always LOVE!! Drum-roll please… announcing… Cat in the Hat HATS and Thing 1 & Thing 2 Popsicle Stick Toys!! The best thing about these 2 projects is that I already had everything in our art box to make them! 🙂

To make a Cat in the Hat hat: (2)

  • 1 sheet red construction paper, cut into 1″ red strips, lengthwise
  • 3-4 sheets white cardstock (this will make the hat, the bottom part of the hat, and the headband straps
  • glue stick

First cut one hat shape out of each piece of white cardstock. Then use another piece of white cardstock for the 2 bottom parts of the hat.  Then you will need several long strips of white cardstock that you will use to tape together for the headband part (last). Cut a bunch (like 10) of red construction paper stripes.

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Your basic hat making supplies… here is everything all cut out and ready to go! (note: we did end up cutting the bottom hat piece skinnier).

Now, the fun part! Let your kids glue the red stripes onto the hat! We used a glue stick to keep it from getting bumpy from using too much glue. Make sure the kids cover the strips completely and then smooth them down well. After all the stripes are glued on, trim the excess of the edges.

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My kids LOVE cutting and pasting!!

Next, I glued the bottom part of their hats on and set them under something heavy to flatten them while they dried.

Once dry, staple 1 headband strap to each side of the bottom of the hat with 2-3 staples and fold edge slightly (I stapled vertically)… and I ran out of staples, which is why my kids arent pictured together!

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Here you can see how i folded and stapled the straps to each side, and taped the middle after “the fitting”.

Fit your hat around your child’s head and tape the straps together where they meet!  Voila! Your kids look just like the Cat in the Hat (but without all the hair!). You could even paint their faces like cats, if you so desire! I know my little cat lovin’ girl would be all about that!

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There’s a spunky new cat in town, Dr. Seuss!!

To make a Thing 1 & Thing 2:

  • 2 big fat popsicle sticks, any color will do
  • blue yarn (cut into 2″ pieces) or some blue fuzzy hair
  • some little googly-eyes
  • two small white cardstock circles to label “Thing 1” & “Thing 2”
  • craft glue
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If you have this stuff, you can make a Thing!

First glue the yarn-hair on. I did this part myself because it was a little tricky and sticky. First generously apply glue (real glue, not a glue stick) to about 1″ of the end of the popsicle stick. Lay hair across it horizontally and then generously add more glue and lay more hair vertically. Tap it gently to push it down (be careful! It gets sticky fast and then it tries to glue the yarn to your finger!). Set aside until completely dry (several hours).

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First glue yarn sideways and wait several minutes

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Now carefully glue some yarn in the other direction. Let dry for several hours!

Next, decide where you want to glue on the googly eyes and the circular name-tags. You can add a mouth, eyebrows, etc. if you want to give it an expression! Voila! Your very own Thing 1 & Thing 2 to play with… guaranteed to be less trouble than the real ones!!

(The “Things” pictured below are still drying… which is why we havent drawn on faces yet. I just placed the eyes and nametags on in different ways so you can see different ways of designing your Things!)

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At first I thought the glued part of hair would be the back… but maybe not! The first one looks more like a  “wild thing” Thing! I like him!

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You could even position their name-tags up top of the yarn. You decide how you’d like your Thing to look!

I hope you liked our crafts today, it was too cold to go out and play!  So go buy your tofu & your kala namuk… cook up a green breakfast and then go read a book! Happy Birthday Dr. Seuss!!

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This little trickster cat looks ready to get into SOME kind of trouble!

P.S. I tagged this in the “Dinner and a Movie” category since there are several Dr. Seuss movies you could use this food/craft with (including the Cat and the Hat cartoon and/or the Mike Myers version)!! 🙂

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The Dr Seuss Omelet… aka Green Eggs and Ham

Okay, so… obviously, being vegan, this isn’t gonna be your typical green eggs and ham recipe!  Today,  March 2,  is Dr. Seuss’s birthday, so I wanted to make some kind of tribute to this wonderful story-teller who practically lives on a shelf in every home in the entire world.  I thought about trying to make this whole blog rhyme, but I thought that’d be a waste of time, so it’s fine… now lets dine!

I have made both of these recipes before from my Vegan Brunch cookbook and I can vouch that they are truly outstanding examples of vegan breakfast food.  (Hmmm… I’m not quite sure what the rule is on sharing other people’s recipes straight up… but I hope Isa Chandra Moskowitz can forgive me this once, since I’m always giving links to her awesome cookbooks! Thanks, Isa! 🙂 )

I should mention, the eggs here are not scrambled (nor are they like fried eggs in the actual story)… this is actually the closest thing to a vegan omelet I have ever eaten.  And what makes it green is pureeing spinach into the omelet batter (this was my personal addition to the recipe!). Voila! Green “eggs”! You could also make a green tofu scramble by using food coloring, but I’m not a big fan of that stuff. (Another idea to make your omelet “green” is by stuffing the inside of the omelet with greens, like spinach, broccoli, zucchini, asparagus… or anything else green!)

The “ham” in this case is homemade tempeh bacon. (Hey, faux bacon is the same as faux ham in my book.  At least in this kind of recipe.) You can easily buy Fakin’ Bacon or SmartBacon, both of which I enjoy… a lot… but you will find this tempeh bacon to be delicious and there is something very satisfying on making your own tempeh bacon!

(In regards to that, I have decided that I’d like to try to make my own homemade versions of these things more often instead of buying them.  Of coarse, I will still continue to use the store-bought stuff sometimes, just for the ease of doing so, but I’d definitely like to strive to do as much natural cooking as possible!  Some days it just seems there isn’t enough time and dinner sneaks up on me!  Though I must say, all the soy products I use are non-GMO.)

One more thing, if you don’t want a green omelet, just omit the spinach to the puree – you can always fold it into the inside of your omelet instead if you’d like!

Tofu Omelet

 Puree together the following:

  • 2 cloves minced garlic
  • 1 block silken tofu or soft tofu (I recommend Nasoya brand soft tofu for this. The vacuum packed mori-nu kind is not recommended for these)
  • 2 Tbsp nutritional yeast
  • 2 Tbsp olive oil
  • 1/2 tsp turmeric
  • > 1 tsp indian black salt (aka – kala namak… it is actually dirty pink in color – this particular salt has a sulfuric taste that is similar to what you find in an egg- I had to order this online, though you may be able to find it in a health food store or indian grocery store)
  • 1/2 cup chickpea flour
  • 1 Tbsp arrowroot or cornstarch
  • spinach – as much as it takes to green up your omelet!  (1-2 cups, or two giant handfuls)
  • water if necessary – I added 1/2 cup
  • filling for omelet (whatever veggies & soy cheese that you please)

Chop the garlic and throw it into the food processor with the tofu, nutritional yeast, olive oil, turmeric, and salt.  Puree until smooth.  Add the chickpea flour and arrowroot and puree again for about 10 seconds until combined.  Make sure to scrape down the sides occasionally!  Pulse in the spinach until green color is as desired.  You may end up needing to add a bit more water to the batter because of the spinach addition.  (See tip** below.)

Preheat a LARGE non-stick skillet over med-high heat.  Lightly grease it and  pour 1/2 cup increments into the skillet.**  Spread the batter gently into about 6″ circles using the back of a spoon.

Let the batter cook about 3-5 minutes. The top of the omelet will become dry and matte looking when its ready to be flipped. If it starts to fall apart, give it a little more time. When its ready to be flipped, the underside will be speckled with light- dark brown spots.  Flip and cook about a minute on the other side.  Fill omelet with you choice of ingredients then fold it.  (This makes several omelets, so you can keep them warm on a plate covered with tinfoil as you make remaining omelets.)

**The right batter consistency depends on the tofu used. You can do a mini test omelet by pouring 2 Tbsp of batter in a pan.  If the batter spreads a bit on its own and firms up when cooking, you are good to go.  If it sits there like a mound, add up to 1/4 cup water to the batter and try again.

This is the tofu I use

Here we go….

There’s nothing traditional about a green omelet… this mushroom/onion/pepperjack omelet is served here with soysage and a homemade biscuit with jelly.

Tempeh Bacon

In a wide shallow bowl, mix the marinade and add the tempeh slices.  Let marinate at least an hour.  Preheat a large pan over medium heat. Pan fry the tempeh for 5-7 minutes, flipping occasionally and adding more marinade when you flip.  These will last several days in the fridge (if you don’t eat them all at once, that is!)

The marinade…

  • 3 Tbsp soy sauce
  • 1 Tbsp liquid smoke
  • 1 Tbsp pure maple syrup
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp olive oil
  • 1 Tbsp tomato paste
  • 3/4 cup vegetable broth
  • 2 crushed garlic cloves

And for cooking …

    • 8-12 oz tempeh, cut width-wise into 1/4″ slices
    • 1 Tbsp olive oil

Serve with toast and grits… while reading the book Green Eggs & Ham, if desired!