Tag Archives: breakfast

Vegan Eggs

Ingredients
1/2 block of extra firm tofu (7oz)
1/2 cup aquafaba
1 Tbsp nutritional yeast
1 tsp turmeric
Salt & pepper to taste

Directions
Blend all the ingredients except for s&p.
In a skillet with a little oil, cook covered over medium heat for a of couple minutes.
Remove lid and scramble til firm (approx 10 minutes).

Vegan breakfast burrito with scrambled tofu, sausage and fried potatoes.

Hashbrown Tacos

Probably my favorite thing to eat for breakfast.

Ingredients:
Frozen hashbrowns
Corn tortillas
Salsa

Directions:
Cook frozen hashbrowns according to package directions. I’ve never read the directions. I cook them (sometimes with oil, sometimes not) on high in the electric skillet for 15 minutes on each side.
Scoot the hashbrowns aside and place corn tortilla in the pan for about 30 seconds or so. You can also microwave the tortilla for about the same amount of time..
Place the hasbrowns in the tortilla and top with salsa.

That’s in it’s simplest form. Sometimes I might ad re-fried beans and avocado as I did in the photo above.

Cornmeal & Rice Griddle Cakes

Cornmeal & Rice Griddle Cakes

Ingredients:
1 cup cornmeal
1 tsp baking powder
dash of salt
1.5 – 2 cups non-dairy milk
1 flax seed egg
2 cups leftover rice

Directions:
Mix dry ingredients in a mixing bowl
Stir milk in to dry ingredients till it reaches a batter consistency
Mix in flax seed egg
Mix in rice

In a hot skillet with oil, add dollops of the batter and slightly press down
Cook until brown on bottom and flip
Continue cooking till other side is brown

Chickpea Omelet

The first one I placed the filling (green onion, sauteed red bell pepper and mushrooms) atop the omelet and folded over. The second one I mixed the filling in the batter. They were pretty good especially when topped with salsa. Recipe here.

Mushroom Gravy Over Toast

Wanting something different than usual I made this for breakfast this morning.

Ingredients:
Diced mushrooms
1 cup non-dairy milk
3 tablespoons whole wheat flour
2 tablespoons extra-virgin olive oil
¼ teaspoon sea salt
¼ teaspoon pepper
¼ teaspoon sage

Directions:
Saute mushrooms in pan.
In a saucepan whisk all other ingredients together and cook over medium heat. Continue to whisk until the gravy has just started to boil and thickens up. Stir in mushrooms.
Serve over whole grain toast.

Notes: Makes enough for about 3 pieces of toast.