Apple Compote

Per person:

1 apple, cored and chopped (I leave the peel on)
1 Tablespoon lemon juice
1 or 2 Tablespoons dry fruit of your choice or 1 teaspoon honey or other sweetener
1/2 oz. chopped nuts (optional)

Simmer covered over low to medium-low heat until the apples are soft. I prefer to still have apple chunks, but a little most liquid and a little more cooking time will reduce this to a chunky apple sauce if that's your preference.

I prefer to add the nuts pretty late in the cooking, after the apples are already fairly soft.

Serve over pancakes or oatmeal, or on its own.

Pears can be substituted for apples, any sort of fruit juice or wine for the lemon juice, spices can be added, etc. to vary this dish pretty much ad infinitum.

Tofu Scramble

There are probably as many recipes for scrambled tofu as there are people who make it... or more since some of us make a number of variations.

This calls for zaatar, a Middle Eastern spice mix. Lacking zaatar, you might be able to get the flavor by combining thyme, sesame seeds and a little cumin.

The veggies in this are infinitely variable. Zucchini, mushrooms, spinach, carrot. You can try them all. I usually like some tomato and some sort of onion and/or garlic, but nothing is set in stone.

If you would prefer this to look a little more like eggs, add a little tumeric for color.

2 tablespoons mushroom broth
2 spring onions, chopped
1/2 Roma tomato, chopped
1/2 red bell pepper, chopped
1/2 cup (1/4 block) medium-firm tofu, hand squished
1 Tablespoon zaatar
3 Tablespoons nutritional yeast

Simmer the onion and bell pepper in the mushroom broth over medium heat until the onion starts to go soft. Add zaatar, tomato and tofu. I usually just mash the tofu directly into the pan. Stir frequently and wait for it to return to a simmer. Add the nutritional yeast and stir to incorporate.

Depending on the juiciness of your tomato and the firmness of your tofu, this may end up a little watery. You can cook off the excess liquid or just drain it off.