I am happy to announce this weeks guest post will be from our daughter Briana.
You can follow her for all things "Lifestyle" at The Young Sophisticate
Last weekend, we made our usual monthly trip to Winter Park to shop for groceries at Trader Joe’s but this time, we first stopped at The Sanctum Café. The Sanctum is one of several vegan restaurants that have popped up in the Orlando area which is super exciting.
Right when we arrived, there was a jazz quartet playing music outside on the patio but it was a little too windy to sit outside, so we waited a few minutes for seats at one of the long, communal tables. I love sitting at communal tables, which are an especially common thing in New York City but something I haven’t seen much of in other states. I’m happy to see this trend is catching on because it makes you feel a lot more connected to your surroundings and the other people at the restaurant, who clearly share a love for good vegan food.
The decor vibe was a little bit like a subdued, industrial farmhouse. They have a big decorative wall lined in various burlap sacks and a cute little bar area with pretty tile.
Since we went on Sunday, we ordered from the brunch menu, but want to go back and try lunch or dinner or even their “Zen Hour” which is like Happy Hour but with healthier bites. We ordered two buffalo burritos (our take on the recipe below) and an open-faced ‘egg salad’ sandwich made with tofu as well as fresh squeezed orange juice and a ginger kombucha from the tap. We ended the meal by splitting a brownie dubbed “the best damn vegan brownie”. I have to say it was a really good, fudgy brownie but I think my brownies are still the best damn vegan brownies
Turmeric tofu scramble, organic potato, tempeh, carrot, celery, coconut bacon, buffalo sauce, avocado ranch dressing.
For the tofu scramble:
1-16 oz Extra Firm tofu.
3 large organic potatoes.
1-2 cups diced red,yellow, green bell peppers.
1 small onion diced.
In a large skillet(cast iron preferably) slowly heat the diced onions in a small amount of oil until softened. Add the diced bell peppers. Let simmer, while you cut the potatoes into 1/2 -3/4 inch sized cubes. Add the potatoes to skillet, turning up the heat to medium/high and let cook until they are tender. Add salt and pepper. Cover to cook more evenly. In another skillet, on medium heat, add oil and crumble the tofu block into chunks. Sprinkle with turmeric, smoked paprika, salt and pepper, Mix together until tofu is consistently the color of scrambled eggs. Heat for a few minutes and add together with the potatoes and bell peppers. Sprinkle a several large tablespoons of Nutritional Yeast on top for a wonderful healthy cheesy flavor.
For the coconut bacon:
3 cups Organic Unsweetened Coconut Flakes
2 Tb. Maple syrup
2 Tb. Raw Coconut Aminos*
Bragg's Amino Acids*
1 Tb. Sesame Oil
1 Tb. Liquid Smoke
1 tsp. black pepper
1 tsp. smoked paprika
Preheat oven to 350'
Mix all ingredients in a large mixing bowl until coconut flakes are well coated.
Spread flakes on baking sheet and bake for 10 minutes.
Stir and cook for 10-15 more minutes making sure they don't burn.
Remove from oven and let cool to get crispy.
For the tempeh:
Cut the tempeh into 1/2 inch cubes. Bring a few inches of water(enough to cover tempeh) to a boil in a pot. Add the cubed tempeh and allow to simmer for 15 minutes. Drain all the water. Heat two tbsp of olive or coconut oil over medium heat in a large skillet and brown the tempeh on all sides. Remove from heat and let cool. Combine the cooled tempeh in a large bowl with the vegan mayonnaise/ chipolte seasoning making sure it is evenly coated.
Combine the tofu scramble, coconut bacon and tempeh and wrap it up in a large tortilla of your choice!
Buffalo Tofu Burrito and Open-Faced "Tofu-Egg" salad sammie
If you are in the Orlando or Winter Park area, check out The Sanctum Cafe. You will be happy you did.
Have a great week.