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add the extract and stir. You can make the sauce ahead of time and then warm it just before serving.

Tofu Scramble with Seitan Sausage
    T ofu Scramble is one of those dishes that is just as easy to make right as it is to mess up. Making sure your tofu isn’t too wet and is adequately flavored are the two main tips for scramble success.

Tofu Scramble with Seitan Sausage
    Makes 3 to 4 servings
    step 1 Preheat the oven to 375 ºF.
    step 2 Prepare seitan sausage. Mix the gluten, nutritional yeast, salt, and paprika together until well combined. Mix the water, olive oil, mustard and tamari together another bowl. Add wet to dry and knead the dough for a few minutes. Let it rest for 3–5 minutes, then form the dough into a log.
    step 3 Roll the log up in aluminum foil, pinching in the ends. Bake for 60 to 70 minutes. Remove and let cool.
    step 4 Heat 2 tablespoons of the olive oil in a large skillet. Add the chopped broccoli and seitan and cook until the seitan is browned and the broccoli is bright green and tender-crisp. Remove from the pan and set aside.
    step 5 Heat the remaining 2 tablespoons of olive oil in the pan and add the mustard and cumin seeds. When the seeds begin to pop, add the tofu to the pan and mash, allowing it to cook for a few minutes while excess water evaporates.
    step 6 Once the mixture is drier, add the turmeric, beans, vinegar (or lemon juice), soy sauce, nutritional yeast, and shredded carrots. Heat through.
    step 7 Add the broccoli and seitan and mix well. Season to taste with more soy sauce or vinegar as desired.
    Ingredients
    Seitan Sausage:
    Makes approximately 4 cups
    1½ cup Vital Wheat Gluten
    2 tablespoons nutritional yeast
    1 teaspoon salt
    1 teaspoon smoked paprika
    1 cup water
    2 tablespoons olive oil
    1 teaspoon mustard
    1 tablespoon tamari or soy sauce
    Tofu Mixture:
    Â¼ cup olive oil, divided
    1 head broccoli, chopped into florets
    1 cup chopped, baked seitan sausage
    Â½ teaspoon mustard seeds
    Â½ teaspoon cumin seeds
    1 block extra firm tofu, drained
    Â½ to 1 teaspoon turmeric
    cup rinsed black beans
    1 tablespoon white wine vinegar (or lemon juice)
    3 to 4 tablespoons soy sauce
    2 tablespoons nutritional yeast
    Â½ cup shredded carrot

Weekend Pancakes Made Easy
    I usually think about making pancakes sometime during the weekend, but rarely do I get around to it. I don’t always want to break out my whisk and bowls and create a lot of dishes that I’ll have to clean up later. One night, I had an idea: What if I made the batter the night before in my blender? One container for mixing. I could store the blender jar right in the refrigerator overnight and pour my pancakes from the blender directly into the pan the next morning. Was it as easy as I hoped? Yes, it was.
    I used spelt flour, because once I realized it wasn’t as scary as I thought, I figured it’d be perfect for pancakes—and it is. It’s whole grain, which is always a plus, but it’s much lighter and has a sweeter, milder flavor than regular whole wheat flour. Feel free to use regular flour; they’ll be just as good without the spelt.

Weekend Pancakes Made Easy
    Makes 2 servings
    step 1 Add the soy milk to a blender, followed by the spelt flour, all-purpose flour, oil, sugar, baking powder, extract, and salt. Blend for a few seconds until combined. Scrape down any dry flour stuck to the sides and blend again. You can use the batter immediately or place the top on the blender and refrigerate overnight. If using the batter the next morning, place the blender back on the base and add 1 to 2 tablespoons of water, and then blend to mix. This thins the batter, which thickens overnight.
    step 2 Preheat the oven to 200 ºF, or the lowest setting, and put an oven-safe plate on the middle rack.
    step 3 Heat a nonstick skillet over medium heat for a few minutes, then pour the batter directly into the center of the pan. I like silver-dollar-size pancakes, 2½ inches to 3 inches in