This is a nice mishmash of ingredients, that make for a tasty ass breaky. Eat this by itself, stuffed in a burrito or as tacos! Don’t forget to top with cilantro and avocado, make it good good.
2 tbsp olive oil
1/4 red onion, diced very small
3 cloves of garlic, minced
Salt and pepper to taste
4 red potatoes
1/2 green bell pepper, diced very small
1 jalapeno, minced
5 baby bella mushrooms, minced
1/2 cup riced cauliflower (I used frozen)
1 package of soyrizo
2 handfuls of spinach
Heat up the olive oil on medium heat in a large frying pan. Once heated add onion, garlic, and S&P, cook for about 2-3 minutes. Mix in the potatoes and cook for another 8-10 minutes, stirring occasionally.
Add in the rest of the vegetables up until the soyrizo, no spinach yet. Give everything a good stir, cook for another 10 minutes, stir occasionally. Now stir in the soyrizo, cook another 5 minutes and finally, the spinach for a minute or so until wilted.
Serve right away, you can add avocado and cilantro if on hand, I hope you enjoy.
You can’t lie, this sh*t looks gooood, and it is. Super easy to put together and pretty quick. I’m on a big time soyrizo kick, all my breakfasts’ have it in there.
I cheated and used frozen hashbrowns, but can you blame me?! I don’t have time to shred potatoes and all that. So, I say you should get the frozen kind too. (;
2-3 tbsp olive oil
1/2 package of frozen hashbrowns
sprinkle of garlic powder and black pepper
1/4-1/2 onion, diced
1 jalapeno, minced
2 cloves garlic, minced
1/2 green bell pepper, diced
1/2 package of soyrizo
1/2 package of firm tofu
cilantro for topping
In a medium sized pan, heat 2 tablespoons of olive oil on medium high, once hot add the hashbrowns, garlic powder, and black pepper. Allow to cook at least 4-5 minutes before you toss to mix. Avoid using a spatula, but after you toss, you’ll cook another five without touching, toss, cook another 5 and repeat that process until they’re cooked and crispy to your liking, add olive oil when you need it.
While your hashbrowns cook, in another medium/large sized pan, heat 1 tablespoon of olive oil and add in all of the veggies, cooking for about 5 minutes, stirring occasionally.
Add the soyrizo, and break in the tofu. You’ll use your hands to crumble it in, and then mix everything together and cook another 3-4 minutes, stirring here and there until it’s all heated up and ready to serve!!
A layer of hashbrowns and then a layer of the veggie and soyrizo scramble! Top with cilantro and anything else you want, enjoy!
I’m into cooking morning food apparently… this one was a goodie, and super tastey. I’m really happy with how it turned out, and there is a really great tip to getting your potatoes to cook the right way and not get mushy.
The tip: Instead of stirring your potatoes with a spatula or spoon, once they are on the pan, let them cook for minimum five minutes and TOSS them, allow to cook another 5-10 minutes, TOSS, and repeat until they look and feel right. This allows the potatoes to not get squished and actually cook properly for a sturdy, slightly crisp finish. I can’t tell you how many times I’ve ruined my potatoes by stirring them and they turn into mush and the pan burns more. There is magic to the toss method, give it a try!
I added black beans for some extra protein and avocado, with a finish of paprika and cumin. I wish I had cilantro because that would have been bomb af. Hope you enjoy this recipe as much as I did.
2 tbsp olive oil
2 sweet potatoes, diced (smaller than a dime)
1 red potato, diced (smaller than a dime)
1/2 tsp pepper (I skipped salt, but add as you see fit)
1/2 red onion, diced
1 orange bell pepper, diced
1 jalapeno, minced
sprinkle of paprika
sprinkle of cumin
In a large frying pan, heat the olive oil over medium heat, I would advise not going too high on the heat and make sure the oil heats up. Add the potatoes, make sure they are spread, add black pepper and let cook for 8-10 minutes, no stirring.
Add in the rest of the veggies and toss, don’t stir, mixing everything. Let cook for another 8-10, and toss again. Cook for an additional 5-10 minutes and pierce the potatoes with a fork and see if they are finished. If you want to cook to be more crispier, give it another toss and let sit for another minimum of five minutes.
A big and healthy salad that’s PACKED with flavor and nutrition. This week I’m aiming to eat better, my body hasn’t been too thrilled with my latest food choices consisting of take-out… So here’s to a healthy week!
This was a spur of the moment recipe, all I knew was I wanted to have beets (the ones from Trader Joe’s oh my goodness), roasted carrots (colorful!), and roasted brussel sprouts… what better way to get that all together than over arugula and quinoa. I wish I had a few more ingredients, like clementines and balsamic glaze, but I made do.
The dressing I used was a refrigerated green goddess dressing from Trader Joe’s, I thought it went pretty well with the salad, but another option I’m going to try out is balsamic glaze and freshly squeezed lemon juice.
6 carrots, peeled and sliced into ovals (instead of chopping straight down, cut at angle)
2 tsp olive oil
salt and pepper to taste
garlic powder to taste
1 lb of brussel sprouts, stems cut and halved
8 oz package of baby beets (from Trader Joe’s) OR 3-4 cooked beets, cut into 1/4 inch slices
1 cup of uncooked quinoa
package of arugula
handful of walnut pieces (per serving)
1 clementine, peeled and seperated (per serving)
optional choices for dressings
green goddess dressing from trader joes
freshly squeezed lemon juice
Preheat your oven to 375 degrees.
Line a baking sheet with tinfoil or parchment paper, and place your carrots. Drizzle with one tsp of olive oil, saving the other tsp for the brussel sprouts, and give the carrots a good mix. Sprinkle with salt and pepper, and a hefty dash of garlic powder. Place in the oven for 20 minutes, giving them a little shuffle half way through.
While the carrots are in, line another baking sheet and place your brussel sprouts on with the other tsp of olive oil and mix. Then, make sure all brussel sprouts are face down, sprinkle with salt and pepper, and garlic powder. Make sure the lower rack isn’t on the bottom and when the carrots have 15 minutes left you can place these in there.
While those cook, get your quinoa ready, and cook according to package.
Remove the carrots and set aside in a bowl, they can cool while the brussel sprouts continue to cook for another 10 minutes after flipping cut-side up.
Once those are done, and hopefully the quinoa is ready, you’ll place 1/3-1/2 cup of quinoa down, followed by a cup of arugula, and topped with brussel sprouts, carrots, and beets. I used about 1/2-3/4 cups of each. Top with a handful of walnuts, the clementine pieces, and your dressing of choice. It doesn’t need a lot!
Been slacking on staying consistent but I’m back and better! I’ve been so busy traveling, I went to Michigan and San Fran, it was so much fun, but I’m coming in hot with a killer new recipe. It has a special ingredient thanks to Healthy Midwestern Girl, I added and it made it one of my new favorite chili recipes… It gives it the perfect chili look and consistency that I’ve been missing as a vegan.
This recipe doesn’t take that long to throw together, you basically are going to saute the veggies and then bring everything to a boil, and bam! It’s chili time. I like to eat mine with chips or cornbread… I’ll make sure I get a post for that recipe soon.
I started off sauteing the onion and garlic for a couple of minutes, adding the bell pepper, and jalapenos if you like the extra spice! Followed by the diced tomatoes and giving it all a stir. I let it start to simmer before throwing in the secret ingredient…
Mushrooms!! Throw a package of these into your food processor/chopper and voila, you have that thick “meat” crumbly chili consistency that makes for AMAZING chili. You throw that in your pot and mix.
You’ll add all your spices at this point, making any adjustments you want, more spicy/less spicy (cut the cayenne), and two cans of beans — kidney and black beans. For mine, I poured in the black beans with the juice from the can and rinsed and drained the kidney beans. It gives the dish more liquid but doesn’t take in allll the sodium from two cans of beans, which can add up.
Lastly I added liquid smoke, just to add a bit more flavor, it’s totally optional though. But from here you’ll just let it simmer and cook for about 10 minutes, and then you can enjoy!
2 tbsp olive oil
2 small red onions OR 1 large red onion, diced
4 garlic cloves, minced
1 red bell pepper, diced
1 green bell pepper, diced
1-2 jalapenos, minced (optional)
28 oz can diced tomatoes (or stewed, or crushed)
8 oz package cremini mushrooms
2-3 tbsp chili powder
2 tsp cumin
1 tsp paprika
1 tsp cayenne pepper
14 oz can black beans, with juices
14 oz can pinto beans, rinsed and drained
1/4 tsp liquid smoke (optional)
Start by heating up the olive oil on medium hot in a large pot. Once heated add your onion and garlic, sauteing for a few minutes, 2-3, until fragrant. Add the bell peppers and jalapeno, cooking for about 5 minutes until everything softens.
Pour in the tomatoes with all the juices and give everything a stir and simmer for about 5 minutes.
While the veggies simmer, throw in your package of mushrooms (rinse first) into your food chopper and process until the mushroom is very fine and crumbly looking. I did this in two separate batches, if you don’t have a food chopper, hand chop until the mushrooms are minced. You’ll transfer this into the pot and continue simmering.
Add in your spices, black beans with juices from the can, and kidney beans rinsed and drained. Finally, add in your liquid smoke, give everything a big stir and let cook for another 5-10 minutes to combine ingredients and spices, stirring occasionally.
Oh myyyy pizza. Love it. Love everything about it. This week I’ve been feeling exhausted from work and needed some carb-filled food to pick me up haha. The only thing with pizza is that you have to make the dough and let it rise. If the dough was pre-made the process of making a pizza wouldn’t take that long, but since I didn’t pre-make it, the whole process took about an hour and a half. I had the time so I guess it didn’t matter.
I’ve never made this kind of pizza and I was pleasantly surprised. It turned out super delicious and I ate more than I’d care to admit.
1 1/2 c warm water
2 packets (1/4 ounce each) active dry yeast
2 tsps granulated sugar
1 tsp garlic powder
1 tsp basil
1/4 c olive oil, plus more for drizzling and bowl
1 tsp salt
4 c all purpose (or whole wheat) flour, plus more for work surface
1 tbsp cornmeal
1 tsp olive oil
1/2 zucchini, cut in half long ways and sliced into half moons
1/2 onion, diced
4 garlic cloves, minced
1 jalapeno, thinly sliced into full circles
1 tomato, sliced
1 green bell pepper, halved and sliced
1 bunch of cilantro, chopped
1/4 -1/2 c Thai red sauce/Thai curry sauce, anything close to this will work
Pour the water into a large bowl; sprinkle with yeast and let stand until foamy, about five minutes. Whisk in sugar, spices, oil, and salt. Add flour and stir until a sticky dough forms.
Lightly brush the inside of the bowl with olive oil. Place dough inside and drizzle a little olive oil on top. Cover with a plastic wrap and set aside in a warm, draft-free place until dough has doubled in size, about 1 hour. (start with veggie prep at this time)
Turn out onto a lightly floured work surface and gently knead 1 or 2 times, forming into a round.
Divide into two medium sized pizzas, three small pizzas or leave as one large pizza, rolling it out to your desired thickness.
Get a sheet pan and cover the bottom with cornmeal and place pizza(s) on one or multiple sheet pans, in preparation for topping.
Preheat oven to 375 degrees.
Heat up the olive oil in a medium sized pan, and add your zucchini and onion over medium heat for about five-seven minutes, just to soften them up.
Have the rest of your veggies prepared and ready to top.
Making the Pizza
Optional: brush the edges of your dough with olive oil.
With your dough and toppings ready, you will cover the base with the Thai sauce you chose, about 3/4 in. from the edge cover it generously.
Top it with the zucchini and onions, bell pepper, tomato, jalapeno, and garlic, place in the oven and cook for 11-13 minutes.
Once removed from the oven, you will top with cilantro, peanut sauce, and sriracha if you like the extra spice. Cut it up and enjoy it hot!
I probably cook this recipe three times a month, I am borderline obsessed. These tacos are so flavorful, filling, and a hit with any of the lucky people I’ve cooked them for. (;
Since this weekend was a holiday, I figured why not cook for the house!
To make it a quicker recipe to put together, when you’re battering your tacos, feel free to throw the coconut milk mixture in one bag, and the dry ingredients in another ziploc bag. Dump your florets into the wet mixture, covering well, and then move from there to the dry bag and give it a good shake to coat everything. I found this to shorten the prep time for the cauli’s by about 10-15 minutes.
These tacos are always the talk of the table, I recommend wowing some non-vegans with these baby’s and they will let you know vegan food “is actually really good!” I love hearing it haha because any food can be good! Labels or no labels.
The coleslaw is super simple, it’s only three ingredients and adds a nice freshness to the taco. And the sauce is my favorite part, I’m probably too generous on portion sizes but you know, how can I help myself when it’s so bomb?! I finally top it with sriracha, and barely make it to my seat before devouring.
For the cauliflower
1 head of cauliflower, florets
1 14oz can of coconut milk
1/2 – 3/4 c cornmeal*
1/2-3/4 c breadcrumbs* (I used panko)
1/4 tsp garlic powder
1/8 tsp cayenne powder
1 tsp cumin powder
1/2 tsp chili powder
1/8 tsp turmeric
1/2 tsp paprika
For the coleslaw
1/2 head of cabbage, finely shredded
2 large carrots, finely shredded
1 tbsp maple syrup
For the sriracha sauce
1/4 c vegan mayonaise
1-2 tbsp sriracha
Set your oven to 375 degrees, and line a baking sheet with parchment or tinfoil. If you have the time, and can hand dip each cauliflower, you will get two medium/large bowls out. If you are on a time crunch, two large ziploc bags will be needed.
In one of the bowls/ziploc you will pour the can (make sure to shake well) of coconut milk and juice of one lime, mixing well. In the other bowl/ziploc you will add all of the dry ingredients and mix well.
With your florets, you will generously coat each one in the coconut milk bowl or ziploc (for the bowl you can usually do a couple at a time, and for the ziploc dumb all of the florets in and shake the bag) and then transfer to the dry ingredient bowl or bag (same with the wet bowl, you will only coat a couple at a time, and for the ziploc, transfer only the cauliflower florets, leaving as much excess coconut milk behind as you can) and completely coat. The coated florets will be placed on the baking sheet and placed in the over for 12-15 minutes.
While the cauliflower is cooking, you’ll get your coleslaw and sauce together, in a medium sized bowl, put all ingredients together and stir, place in the fridge until the cauliflower is ready.
For the sauce, you will place all ingredients in a small bowl, mixing well and placing in the fridge until the cauliflower is ready.
When the cauliflower is done, turn each floret, and place back in the oven for another 12-15 minutes.
Once the cauliflower is ready, heat up your tortillas, and build to your liking!
*Depends on how big your cauliflower is, I usually use more, I just like to make sure I have enough to properly cover the florets!
Get ready to wow yourself or anyone who tries these, they are so good, I wish I didn’t eat them all already!