Showing posts tagged breakfast
Green Breakfast This is a delicious breakfast dish inspired by an item called “Green Eggs And…” on the menu at Green Bean Restaurant in Northampton, MA. If you’re ever in town, you MUST order their tempeh bacon. It is smokey and maple-y and just the right texture and makes me want to hop on the next plane to Bradley Airport right now. Ah, but I digress. Here’s the recipe: You’ll Need: Tofu, cubed Kale, chopped Garlic, minced Rice Vinegar Tamari Nutritional Yeast Cheesy product, grated To Make: Sauté tofu with a splash of vinegar and a dash of Tamari until crispy. Add a spoonful of nutritional yeast at the end. In the meantime, cook garlic for 30 seconds in a separate pan. Add kale, splash of vinegar and Tamari, and cover with a lid. Cook until soft. Add tofu to kale, top with grated cheese and let sit until cheese melts. For all you New Englanders: http://www.greenbeannorthampton.com/ -E View high resolution

Green Breakfast

This is a delicious breakfast dish inspired by an item called “Green Eggs And…” on the menu at Green Bean Restaurant in Northampton, MA. If you’re ever in town, you MUST order their tempeh bacon. It is smokey and maple-y and just the right texture and makes me want to hop on the next plane to Bradley Airport right now. Ah, but I digress. Here’s the recipe:

You’ll Need:

  • Tofu, cubed
  • Kale, chopped
  • Garlic, minced
  • Rice Vinegar
  • Tamari
  • Nutritional Yeast
  • Cheesy product, grated

To Make:

  • Sauté tofu with a splash of vinegar and a dash of Tamari until crispy. Add a spoonful of nutritional yeast at the end.
  • In the meantime, cook garlic for 30 seconds in a separate pan. Add kale, splash of vinegar and Tamari, and cover with a lid. Cook until soft.
  • Add tofu to kale, top with grated cheese and let sit until cheese melts.

For all you New Englanders: http://www.greenbeannorthampton.com/

-E

Dino Kale with Veg Sausage and Fried Egg Once again, I found myself hungry and low on food after a morning rehearsal- this is what I scrounged up for brunch. This will work with any kind of greens, but the rough texture of the Dino kale absorbs flavor particularly well. Ingredients: •1 bunch Dino kale, chopped •veg sausage (Tofurkey beer brats are yummy) •1 egg, if you roll that way •1 stalk green garlic, chopped •Rice vinegar to taste •nutritional yeast to taste •salt and pepper •coconut oil To make: • Sauté green garlic in a tablespoon of coconut oil for a couple minutes. •Add kale, vinegar, and a dash of water. Cook until kale softens. •In a separate pan, cook sausage until crispy. Fry an egg. •Add salt, pepper, sausage and nutritional yeast to kale, cook another minute. •Serve with hot sauce. -e View high resolution

Dino Kale with Veg Sausage and Fried Egg

Once again, I found myself hungry and low on food after a morning rehearsal- this is what I scrounged up for brunch. This will work with any kind of greens, but the rough texture of the Dino kale absorbs flavor particularly well.

Ingredients:
•1 bunch Dino kale, chopped
•veg sausage (Tofurkey beer brats are yummy)
•1 egg, if you roll that way
•1 stalk green garlic, chopped
•Rice vinegar to taste
•nutritional yeast to taste
•salt and pepper
•coconut oil

To make:
• Sauté green garlic in a tablespoon of coconut oil for a couple minutes.
•Add kale, vinegar, and a dash of water. Cook until kale softens.
•In a separate pan, cook sausage until crispy. Fry an egg.
•Add salt, pepper, sausage and nutritional yeast to kale, cook another minute.
•Serve with hot sauce.

-e

Sauteed Breakfast Potatoes with Spinach and Black Beans As a vegan, I don’t like going out to breakfast. Your choices are between a 5 dollar cup of fruit-that has spent 3 weeks traveling from every corner of the earth, only to arrive as a mealy flavorless pile of gush-or if you are somewhere with a little consciousness, a tofu scramble. I’m sorry if I offend vegans everywhere, but I do not like tofu scramble. Tofu was not meant to be scrambled. Curry powder or whatever they use does not make it taste like an exciting flavorful party in my mouth, it makes it taste like an overeager 6 year old just cooked me a mud pie. However, this morning I woke up wanting a nice hearty breakfast, so I decided to make things happen for myself. I used all locally farmed veggies: an irish butterball potato, a white onion and some spinach, sided with trader joes black beans. It was quick and easy to make, tasty, and had a balanced combination of veggies, proteins and carbs. Best of all, it felt like I was eating at a restaurant without spending the money. Ingredients: One large potato 1/3 white onion 2 large handfuls of spinach 1/2 can black beans Canola or olive oil Salt, pepper, garlic powder to taste Optional: ketchup, hot sauce, lemon wedge Directions: Chop your onion into bite size pieces, and put in a large frying pan with some oil Chop your potatoes into thin bite size pieces (if you cut them too large they will take a long time to cook) Sautee potatoes and onions together ,adding oil as needed Cover with a lid and let it steam for a few minutes Add your spices Meanwhile, heat up the black beans When your potatoes are pretty much cooked through, add the spinach and cover again Remove lid, let any moisture cook out, and serve with beans on the side Squeeze some lemon on your potatoes or add ketchup and hot sauce on the side Happy vegan breakfasting!   -N View high resolution

Sauteed Breakfast Potatoes with Spinach and Black Beans

As a vegan, I don’t like going out to breakfast. Your choices are between a 5 dollar cup of fruit-that has spent 3 weeks traveling from every corner of the earth, only to arrive as a mealy flavorless pile of gush-or if you are somewhere with a little consciousness, a tofu scramble. I’m sorry if I offend vegans everywhere, but I do not like tofu scramble. Tofu was not meant to be scrambled. Curry powder or whatever they use does not make it taste like an exciting flavorful party in my mouth, it makes it taste like an overeager 6 year old just cooked me a mud pie.

However, this morning I woke up wanting a nice hearty breakfast, so I decided to make things happen for myself. I used all locally farmed veggies: an irish butterball potato, a white onion and some spinach, sided with trader joes black beans. It was quick and easy to make, tasty, and had a balanced combination of veggies, proteins and carbs. Best of all, it felt like I was eating at a restaurant without spending the money.

Ingredients:

  • One large potato
  • 1/3 white onion
  • 2 large handfuls of spinach
  • 1/2 can black beans
  • Canola or olive oil
  • Salt, pepper, garlic powder to taste
  • Optional: ketchup, hot sauce, lemon wedge

Directions:

  1. Chop your onion into bite size pieces, and put in a large frying pan with some oil
  2. Chop your potatoes into thin bite size pieces (if you cut them too large they will take a long time to cook)
  3. Sautee potatoes and onions together ,adding oil as needed
  4. Cover with a lid and let it steam for a few minutes
  5. Add your spices
  6. Meanwhile, heat up the black beans
  7. When your potatoes are pretty much cooked through, add the spinach and cover again
  8. Remove lid, let any moisture cook out, and serve with beans on the side
  9. Squeeze some lemon on your potatoes or add ketchup and hot sauce on the side

Happy vegan breakfasting! 

 -N

Breakfast

Breakfast is the bane of my existence. I hate getting up early and have a tendency to hit the snooze button a few too many times, so by the time I manage to drag myself out of bed I’m usually running late for work and don’t have a lot of time to make anything extravagant.

I’m also not a huge fan of traditional breakfasts foods. Sweet carbs like cereal and pancakes make me feel queasy in the morning. I much prefer something savory and high in protein. This morning, since I have the week off from work and my sister is in town and staying at my place, we decided to put our heads together and actually eat a complete morning meal. We heated up the leftovers of that aforementioned Christmakkah chili, toasted some vegan corn bread that our friend Lucia brought over from Sans gluten free bakery in San Rafael (www.sansglutenfreegrocery.com), slathered it in Earth Balance, and were scarfing away five minutes later.  

My point here is that, if you don’t want to eat a lot of meat and/or dairy for breakfast, it helps to get creative. Leftovers are always a a quick and delicious way to go. Don’t be afraid to re-purpose the contents of your tupperware containers. -e