breakfastideashealthy102

Ingredients Quick and Easy Scrambled Tofu Vegan Soy Chorizo Potato Hash 6 burrito size tortillas 1 large avocado or 2 small avocado, sliced Hot and Sweet pickled Jalapeños from Trader Joe’s (optional) Organic Thick and Chunky Salsa from Trader Joe’s (for serving) Instructions Heat the tortilla for 15-20 seconds in the microwave. Lay spoonful of scrambled tofu in the middle of tortilla. Lay spoonful of chorizo potato hash on top of tofu. If you like spice, place 3-4 pickled jalapeños.  Wrap the tortilla to make the burrito. I like to fold the side towards the center first. Then grab the bottom part of the tortilla and wrap towards the top. Serve it with salsa. If you like this recipe, please share! This will help other readers. Source

INGREDIENTS FILLING: 2 Cans Chickpeas 2-3 Avocados (depending on size) Juice from 1 1/2 lime 1/2 Cup Chopped Green Onions (about 4 stalks) 1/2 Cup Chopped Celery (about 2 stalks) 1/2 Cup Chopped Cilantro 3/4 Tsp Garlic Powder 3/4 Tsp Onion Powder 3/4 Tsp Salt 1/4 Tsp Pepper 1/2 Tsp Dill OTHER: Toppings of Choice (tomato, greens, onion) Vegan Bread INSTRUCTIONS Rinse chickpeas and add to a bowl with all the other filling ingredients. Squish with a potato masher (or a fork if that's all you have) until well combined. I like to leave some chickpeas whole for some texture. Spread over toasted bread and add toppings of choice. I used tomato, red onion, spinach and arugula! Enjoy! If you like this recipe, please share! This will help other readers. Source

INGREDIENTS 1 large onion 4 garlic cloves 2 big carrots 2 celery stalks 1 portobello mushroom 1 red pepper 2 tbsp avocado oil (or vegetable oil) 1/2 tsp salt 3/4 cup red wine 2 cups cooked lentils (I use french lentils) 2 cups crushed tomatoes 2 bay leaves 1 tsp Italian seasoning 1 tsp oregano 1 tbsp coconut sugar (or brown sugar) 1 tbsp lemon juice salt & pepper to taste 3/4 cup water 1 large handful of fresh parsley, finely chopped pasta, spaghetti squash, rice…etc. for serving INSTRUCTIONS Add the onion, garlic, carrots, celery, mushroom, and pepper to a food processor and chop into small bits. Heat the oil in a pan on medium-high heat and add in the chopped vegetables and salt. Brown the vegetables in the pan for 15 minutes, stirring frequently. (Do not skip this step! Browing the vegetables is where all the flavour happens!) Once the vegetables are browned, add in the wine. Cook on medium heat until the wine evaporates. Next, add in the lentils, and crushed tomatoes, and the r...

Ingredients 1 Block(15oz.) Extra firm tofu 1/2 Cup Tomato sauce, canned 1/4 Cup Rice Wine Vinegar 1/4 Cup Soy sauce or liquid aminos 2 Tablespoons Agave syrup 2 Teaspoons Gochujang paste 1 Small Apple, finely grated 2 Cloves Garlic, finely grated 1 inch piece Fresh ginger, finely grated 1 Tablespoon Sesame seeds 1/2 Cup Corn starch 1 Teaspoon Salt Oil for frying Scallions for serving Rice for serving Instructions Start by pressing your tofu. I will link to my tofu guide below if you would like a step by step of that process. Press the block of tofu for at least 30 minutes, the longer the better. You can even do it in the morning before you plan to make it.  When you are ready to eat, make the Korean BBQ sauce first. In a medium sized mixing bowl, whisk together the tomato sauce, rice wine vinegar, soy sauce, agave, Gochujang, the finely grated apple, garlic and ginger, and the sesame seeds. Whisk until combined. Set aside. Then, take your pressed block of tofu, cut into cubes, or t...

Ingredients 3 tbsp low sodium soy sauce or tamari 2 tbsp tahini 1 tbsp sriracha 1 tbsp chili garlic sauce 1 tbsp rice wine vinegar sesame oil 6 oz soba noodles approx. 2 bundles 6 oz baby bok choy approx. 4 bundles 3 cloves garlic diced 3 green onions diced, whites and greens separated 1 cup bean sprouts 1/4 cup roasted peanuts chopped cilantro chopped, optional red pepper flakes optional Instructions Prepare the sauce by combining soy sauce, tahini, sriracha, chili garlic sauce, rice wine vinegar, and 1 tbsp sesame oil in a bowl. Stir to combine and set aside. Bring a pot of water to a boil over high heat. Add soba noodles and cook according to package instructions. When done cooking, drain and rinse with cold water. While the noodles are being prepared, heat some sesame oil in a pan over medium-high heat. Add bok choy to the pan with a dash of soy sauce and a pinch of red pepper flakes. Cook for a few minutes, flipping often, until bok choy begins to wilt. Remove from the pan. Place ...

INGREDIENTS 1 tablespoon olive oil or 1/4 cup water (for water saute) 1 medium onion, diced 5 – 6 garlic cloves, minced 1 1/2 tablespoons chili powder 1 tablespoon cumin 1 teaspoon dried oregano a few dashes of garlic powder a few dashes of onion powder himalayan salt, to taste 1 cup dried quinoa 1 can (15 oz) black beans, drained and rinsed 1 can (15oz) kidney beans, drained and rinsed 1 can (15 oz) fire roasted diced tomatoes (with juices) or 1 1/2 cups diced fresh tomatoes 1 can (6 oz) tomato paste 1 large sweet potato (about 1 lb.), diced (with or without skin) 5 – 6 cups water or vegetable broth (or combo) Optional garnish for serving diced avocado cilantro diced onion and/or jalapeno INSTRUCTIONS Stovetop : In large pot or dutch oven, heat oil over medium heat. Add onions, cook until soft and edges browned, about 5 – 6 minutes. Add garlic, cook 1 minute more. Add the chili powder, cumin, oregano, garlic & onion powder, quinoa, beans, diced tomatoes, tomato paste, sweet potato...

Ingredients For the black beans and corn: 1 can black beans 1 can sweet corn 1 teaspoon paprika powder 1/2 teaspoon smoked paprika powder 1 teaspoon cumin 2 teaspoons fresh lime juice 2 green onions, cut into rings 1/2 cup freshly chopped cilantro salt, to taste black pepper, to taste For the filling: 1 cup guacamole (homemade or store-bought) 1 cup salsa (homemade or store-bought) 3/4 cup vegan sour cream 1/2 cup vegan shredded cheese 3 cups shredded lettuce 3 cups cooked brown rice (seasoned with salt and 1 teaspoon of cumin) 6 large flour tortillas (use gluten-free ones if needed) Instructions Drain and rinse the black beans and the corn. In a medium bowl, combine them with the paprika powder, cumin, smoked paprika powder, lime juice, salt, and pepper. Add the chopped green onions and the fresh cilantro and stir well.  Lay a tortilla down flat on a plate. Add some rice in the center of the tortilla. Then add some of the bean corn salad on top. Next comes some salsa, lettuce, veg...