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Since breakfast is my favorite meal I look forward to it every morning. Here's my breakfast of choice (maybe not 100% vegetarian, but close enuf for me):
Egg White Omlet with chopped scallions and garlic, flavored with tumeric, paprika, sea salt & black pepper. Sometimes I throw in some fresh spinach or any other leftover veggie.
Coffe with Chocolate Almond Breeze.
2 slices of local bakery whole grain bread with flaxseed oil on it and some organic blueberry jam.
It's oatmeal time again! We eat oatmeal (homemade, not instant--can't stand it anymore) from fall through winter. Then we are so gorged from it that we switch to toast or eggs. I should switch it up a little this year, though, and make some other hot grains as well.
I started eating museli this summer (not soaked, though) and love it! I am a sucker for granola, but it is so expensive and sugary. This was a great replacement for me. I go oats, a little cinnamon, dates, currants, sunflower seeds, and usually pecans, sometimes walnuts and/or slivered almonds. Top it off with a little agave nectar and milk--yum! My husband thinks it is totally weird, though.
The migas were inspired by this recipe I found online, thanks!
1/2 pound tofu
good handful of spinach
3-4 mushrooms
1/2 yellow onion
oil
1 garlic clove
soy sauce
nutritional yeast
a handful of corn chips
salt/pepper
Take block of tofu and simple crumble into a bowl using your hands.
Drizzle a bit of soy sauce on the tofu crumbles and toss with a bit of nutritional yeast. Add to heated and slightly oiled pan. Halfway through cooking, add a bit of minced garlic and remember to turn often - cook until "done" - nice and brown.
In a different oiled pan, add a good handful of fresh chopped spinach, chopped mushrooms and sliced onion. Cook until done and then add to the pan with the tofu - mix.
Here is an easy way to avoid making your own corn tortilla strips - just use a handful from a bag of corn tortilla chips. I try to keep these in the house because the chips go so well with refried beans - a great dinner or football snack.
So anyway, add the crushed chips to the same bowl you cooked the spinach etc. in - allow to heat and brown a bit - add to migas, salt and pepper - mix around and serve!
Hubby liked it even though he is not the biggest spinach fan. I will make this with red peppers next time!
Grill Pressed Hashbrowns
3 medium potatoes
1/2 yellow onion
salt/fresh ground pepper
oil
Cube potatoes - small! Boil in water for just a bit.
Drain. Chop onion.
Add potatoes in a nice layer to the oiled and hot pan. Add onions on top. Salt and pepper. Cover for the first 10 minutes or so. Uncover and flip potatoes and onion around.
Cook until done! These are so good! They have a nice crunch on the outside and are nice and soft on the inside.
I served breakfast today with toasted pita bread - a nice compliment to the above dishes. With some added fruit, I would say this can feed 3 or 4. We had left over migas between the 2 of us.
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