Tofu Scramble

Tofu Scramble

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Vegans can still have breakfast, FYI! I go to sleep way too excited for breakfast when I know have tofu in the fridge. This with my morning coffee is sure to jump start my happy day

In a pan, stir fry extra firm tofu, turmeric, curry, and olive oil. Add in your veggies of choice and scramble all together. I added kale and cherry tomatoes! Of course, add a dash of pepper to bring out the flavor.

Chickpea Tart

Chickpea Tart

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Arrive to your next dinner party with one of these and you’re sure to be the most liked one at the party! My family enjoyed this with the delicious homemade cranberry sauce I saved for the side. One tip: be sure to not over cook! The worst thing is having a dry tart…you don’t want that.

This is not my own recipe, you can check it out here: http://vegnews.com/articles/page.do?catId=11&pageId=1201

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Quinoa Stuffed Tomatoes

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When you’re feeling creative:

3 Large Tomoatoes
Quinoa
Kale (cut into 1″ pieces)
Raisins (cut in half)
Lemon juice
Pepper for taste

Start cooking the quinoa based on the package you have bought. Most quinoa takes about 10-15 minutes to cook. While the quinoa is cooking, Cut each tomato in half and scoop out the insides with a delicate spoon (you don’t want to pierce the skin). Sprinkle pepper into each tomato half and set aside. Place the insides in a bowl and mix in the kale & raisins. When the quinoa has been cooked and fluffed, add it to the mixture and toss until the quinoa has touched every topping. Using a large, neatly place a scoop of the mixture in each tomato. Sprinkle lemon juice (and any other spices/juices you love) and serve!

My 11 year old sister loved these because you can eat them with your hands!

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Vegan Lettuce Wraps

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6 pieces of Romaine (whole)
1 Sweet Potato (washed, with skin)
1 can of Red beans
1/2 of onion (chopped)
3 garlic cloves (minced)
1/2 of cucumber (cut into small triangles)
Lemons
Cayenne Pepper

Heat oven to 400 degrees. Cut the sweet potato into small triangular wedges. Toss the wedges in a bowl with the cayenne pepper and lemon juice (I love spicy foods, so I tend to put more cayenne pepper than most. Feel free to use the amount you are most comfortable eating). Lay each wedge flat on an oven tray and roast for 25 minutes.

In a skillet, add onions, garlic, and lemon juice. Sauté this until light browning occurs. Add the red beans and toss the mixture until the beans are cooked (approx. 8 minutes).

Stuff each romaine lettuce piece with the sautéed bean mixture, sweet potato wedges and cucumber wedges. You can drizzle more lemon juice for taste. Eat it like a hot dog!