Another breakfast I enjoyed recently was this scrambled tofu, above. I sauteed onions, mushrooms and peppers and dressed it all up with Bragg's Liquid Aminos and spices. Makes for a quick, tasty and healthy breakfast - a great alternative to eggs. Scrambled tofu tends to be lackluster in colour, so I like to serve it with fruit to make it all look pretty.
We had snow on the weekend (friggin' snow!), and it left me thinking about soup. I made one of my fave soups - the Winter Potato Soup from How It All Vegan! 10th Anniversary Edition. It is largely made up of potatoes (go figure) but also benefits from mushrooms, red pepper and a warming blend of spices. It is so creamy and delicious, you have no idea. I also made "French Bread Pizza," a recipe that's popular with the fam. We actually call it tofu pizza because that's essentially what it is.
I got the recipe from Raising Vegetarian Children : A Guide to Good Health and Family Harmony. I bought this vegetarian guide/cookbook several years back as I sought tips for raising my kids on a healthy, nurturing vegetarian diet. I found it quite helpful at the time and we still use some of the kid-friendly recipes today.
And now for a full day of vegan good eatin'! I started off with a "greenish" smoothie. I'm not one to go on and on about the power of the green smoothie. If you want to load your smoothie up with cucumber, parsley and the like, more power to you. But most often I start with a banana, a bunch of frozen berries, chia seeds and orange juice. And then sometimes I'll throw in a small handful of kale or spinach, making a greenish smoothie like the one above. (You won't even notice the kale. Trust me.)
For lunch, I had leftover potato soup. Unfortunately the tofu pizza was all gone at that point, so I added leftover white bean dip (from a party we had on the weekend) and organic tortilla chips to the mix.
I washed my lunch down with a glass of organic sparking apple-pomegranate juice, also purchased for our family party on the weekend.
For dinner I turned to one of my fave cookbooks, Chloe's Kitchen: 125 Easy, Delicious Recipes for Making the Food You Love the Vegan Way. This "Orange You Glad I Made Crispy Tofu" recipe calls for coating tofu cubes in cornstarch and salt, frying them in oil and then cooking them in a sauce made from orange juice, orange rind, soy sauce, ginger, agave, garlic, coriander and cilantro. I'm not normally all that into citrus-based dinner dishes, but this one is quite good, and the whole family likes it - bonus!
In the evening I had this delicious vegan "ice cream" and chocolate treat on a stick - the yummy, incredible So Delicious Minis Coconut Almond Non Dairy Bar.
So, weigh in on the pancakes "issue" - breakfast only or all day, every day?
Linking up with WIAW at Peas and Crayons, this week hosted by Sprint 2 The Table.
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