I just love creating new recipes which I can feel good about eating! In my recipes you will find an abundance of flavor minus all the unnecessary sugars and fats. The sugars and fats that I do use come in their native form – dates and avocados are great examples. I believe that in eating whole nutritious plant food we are nourishing our body and giving it nutrients that can be used to their full potential. If you have any suggestions on a meal you would like to see I am open to the challenge! Head over to the “Contact” page and send me an email!
Tofu Scramble Breakfast Burritos
1 (or more) packages of extra firm tofu
1 (or more) packages of organic frozen hash browns
A jar or your favorite salsa
1 (or more) organic tortillas
1 cup (add as needed) of vegan veggie broth
1/4 and 1/4 teaspoons of salt (for tofu and hash browns)
1/4 and 1/4 teaspoons of pepper (for tofu and hash browns)
1/2 teaspoons of onion powder
1/2 teaspoons of garlic powder
1/2 teaspoons of turmeric powder
Nutritional yeast on top is optional
2 large non-stick skillets (these are great!)
2 bamboo spatula
A good eye at measuring, or a set of measuring spoons
First, let’s get the hash browns going, because they will take the longest to cook! Begin by using a large non-stick skillet and add your frozen hash browns. Instead of oil we are going to use the veggie broth to keep them moist. Place them on low to medium heat with a lid to keep the moisture in. Add additional veggie broth and stir as needed. Add your salt and pepper (and anything else you may desire.) Cook until lightly browned.
While your hash browns are toasting, drain the tofu and get ready to use your hands! I used to use the spatula to crumble the tofu but found if you use your hands the process is easier and the scramble look is more accurate. So, grab your tofu and crumble it into a large non-stick skillet pan and turn to medium low heat. Add your salt, pepper, onion powder, and turmeric powered, and cook until hot through or when the tofu begins to dry. Stir as needed.
Now, we assemble the burrito! Most exciting part! Fill the burrito to your hearts content of tofu, hash browns, salsa, and any greens, if your feeling extra healthy. Massive warning is that over stuffing of a tortilla creates cracks in the shell and sometimes leads to messy hands. But we all knew that and it wouldn’t be a burrito without this ritual!
Tasty eating from Alexandra
Tempting Tempeh Vegan Recipe
Servings – 5 Adults
Prep time – 10 minutes
Cook time – with the sweet potato 50 minutes, without the sweet potato 10 minutes
2 packages of Tempeh (you can find Tempeh at many local and health food stores, usually near the tofu or vegan sections)
4 cups of organic spinach (I prefer fresh)
1 large organic sweet potato (any color will do)
1/4 cup of Organic Tamari Soy Sauce (this makes it gluten-free!)
2 tablespoons of Chili Powder (my favorite is the Frontier CoOp blend!)
1 large non-stick skillet (these are great!)
First step – prepare the sweet potato. Set your oven at 400 degrees. Be sure to poke your sweet potato with a fork a couple of times to avoid an explosion of sweet potato mess in your oven. Place your sweet potato on your baking stone and bake until a knife easily goes through the middle of the entire potato.
Second step – prepare your sauce. In a bowl, preferably with a lid, measure out your 1/4 cup of tamari and 2 tablespoons of chili powder. Mix with a spoon until evenly distributed.
Third step – unwrap your tempeh and cube it. Place the cubes into your sauce mixture. Let marinate until your potato is done.
Fourth step – once your potato is done take it out of the oven and cube it. Set aside.
Fifth step – place your tempeh and sauce into your non-stick skillet and saute for 3 minutes or until warmed through. Add your fresh spinach and sweet potato and saute for an additional minute, or until your spinach begins to wrinkle.
You may add additional tamari or chili powder if you desire more flavor.
Sixth step – Serve and enjoy!
Three Ingredient Vegan Pancakes
These pancakes are all about the texture and amount of ingredients!
We all know that pancakes should have a slightly runny consistency, right?
Well when mixing the bananas, oats, and water together, you might need to keep adding water until you get your desired consistency.
2 ripe spotty bananas
1 1/2 cups of organic rolled oats
1/2 a cup of water
Mix everything together in a food processor until completely mixed and with the desired consistency. The consistency should be runny yet hold it’s form. Cook with a non-stick pan on low to medium heat. When you see the sides start to bubble you know it is time to flip.
Total time should take about 15 minutes! You can add any toppings that you would like, such as blueberries, maple syrup, bananas, walnuts, etc. Tasty, quick, and hardy!