After a long night of drinking, kissing and eating it’s important to reinvigorate your body with a flavourful breakfast. It isn’t to hard to use elements of last night dinner to create a tofu scram that is more satisfying than the dinner you had the night before.
Things you need:
1 yellow onion (cut into rings)
4 cloves of garlic (minced)
5 kale leaves
1 C Portabello & Red Wine Tomato Sauce (refer to prior post)
2 Tbs vegan margarine
1/2 small zucchini
8 cherry tomatoes, sliced in half
6 white button mushrooms
1 tps Tarragon
Place garlic, 1 tsp salt, 1/2 block tofu, & portobello tomato sauce in a bowl and let set until you are done prepping everything else.
In a skillet, sauté onions rings with vegan margarine until slightly brown and caramelized. Add sliced mushrooms, cherry tomatoes and tarragon until mushrooms and tomatoes are slightly soft. Add tofu mix, a pinch of salt and kale. Let simmer stirring occasionally for about 10 minutes in total. Add zucchini last and only let the whole mixture sauté for only 3 minutes more, you don’t want your zucchini to be over cooked!
Plate your scram and add a squirt of lemon juice on top!
This salad just happened to be a part of mine and Malloreigh’s autumn feast. This attractive salad was promptly inserted into my belly, leaving me full of bliss and beets.
Stuff you need:
1/4 Cup pecans
1/4 cup cranberries
2 tbsp sugar
2 shakes salt
2 fresh beets
1 bunch of Kale
Dash Soy sauce (about 1 tbsp)
Juice of half a lemon (about 2 tbsp)
Dash white wine vinegar (about 1 tbsp)
Heat up a skillet and toss in your cranberries and pecans. Add 2 tablespoons of sugar and 2 shakes of salt along with a few shakes of rosemary powder. stir around until the sugar has coated the pecans and cranberries and has dissolved. Let cool.
Finely dice the Kale and flash steam for one minute. Cut your beets into thin slices using a knife or mandolin. Once you have flash steamed the kale put it in the fridge until cooled (or the freezer for a faster chill time). Add your beets and mix around to create a vibrant melange of green and pink. Cut your shallot into rings, add the shallot, soy sauce, lemon and white wine vinegar.
Add the Pecan mixture to the salad, mix together and serve!