Look what happened now...
Ready, Set, Jet!
I usually only take photos of my "Fake Baking" and chocolate concoctions, but I do cook (create) a lot of dishes. My food is pretty random and rarely beautiful to photograph. I also don't style it up, so if you are looking for styled photos of succulent berries or colourful smoothie bowls, sorry to disappoint! But people seem to like my cooking, they keep coming back for more and also asking for recipes.
Lately I have been making Hummus, raw zucchini noodle dishes, nut burgers and of course, Vegan deserts.
And of course I make "Vegan Reese's Peanut Butter Cups" every few days.
Recently I have been experimenting with different hummus recipes. I have been purchasing the beans already cooked and adding fresh ingredients and varying the spices. There are so many good recipes online, with many delicious variations, I doubt I will buy prepared hummus ever again.
My son is not a fan of tofu. I personally like it. I routinely prepare stir fried tofu and my son picks around it. I bake with tofu and he passes on desert that night...you get the idea. Not a fan.
I was wondering what I could make for a hearty, but fast Saturday morning breakfast before we ran away on an adventure. Not eating eggs makes for a more limited breakfast menu. Don't get me wrong, I do not miss eating eggs at all, not one bit. But with Vegan pancake mix being so crazy expensive and few options left I was stumped for ideas. I turned to versatile and affordable tofu.
But getting my son to eat tofu...
And to be honest the smell of eggs cooking used to turn my stomach, so I rarely ate them years before becoming Vegan. But that said, one of the all time best breakfasts I have ever had was a 'Migas Plate' at a hole-in-the-wall joint, on the wrong side of I35 in Austin. I think it was as much about the company as the eggs, but DAMN that was an amazing breakfast.
After much deliberation I recreated that breakfast using firm tofu. I chopped a bit of red pepper and onion and sautéed in a tiny bit of extra virgin olive oil. I then added the drained tofu, and proceeded to "scramble" it about. I used a wooded spoon to help break it up and added turmeric for the golden color. From there I added a few chopped grape tomatoes, pepper and organic corn chips. I mixed it all up to warm, and then added about a cup of chunky picante sauce.
The sauce was extra spicy and chunky and I made sure to not over work it in the skillet.
It was a HUGE success! It probably took all of 10 minutes, including chopping the pepper and onions. My son ate 2 plates! We have a winner and I have a new fast Saturday morning breakfast!
We are also drinking Vega Protein Mix on busy mornings.
Also what do you do when your chopping garlic and see a green sprout? Well, you can still use it, just cut the sprout out and be prepared for the garlic to be a bit bitter. Or you can plant it!
And Voila A new garlic plant in the making! 💖
I know I really didn't show that much food, lol. I shall strive to be more vigilant and take more pictures in the kitchen on the next Vegan Food Diary Post.
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