Tag Archives: avocado

Tofu Scramble Breakfast Sandwiches

If I were to rate meals in order of desirability for me, it would go something like this: Breakfast, Dessert, Dinner, and Lunch. What is unfortunate for most vegans is that if you’re looking to dine out for breakfast, it’s probably going to be a little hellacious. That’s why I really enjoy making hearty, delicious breakfast dishes at home.

I think that most people, at some time or another, have eaten an egg sandwich from some sort of fast food establishment. While this sandwich is not one of those, I can tell you that it tastes a lot better and is better for you. Of course, you don’t have to use the bun/English muffin at all; you can just serve it as an awesome scramble!

On a side note, I can’t believe that I forgot to mention the eBook that I just did! I worked with the great team at Vegan Cuts to create recipes for and design their Summer Bash eBook. More importantly, IT’S FREE! So, you basically have no excuse to not check it out. It has been so much fun hearing good feedback on the recipes, and I’m feeling a little proud of how it turned out. Maybe it’s time that I put one out for myself.. ;)

Oh! Did I say that there was coconut bacon involved in this recipe? No? Well, there is, and it’s delicious.

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Vegan Ceviche

Phew, let me tell you, it is so weird to be home again. But, definitely a relief. After a month of working my butt off in the windy, hot desert that is Coachella Valley, and not blogging at all, it is nice to be sitting comfortably at my desk and hanging out with my pups. I won’t lie, though, being forced to have a break from the internet was actually a good thing and eventually I just had to live with the fact that I would have no time to blog, etc. Before April, I was already having a hard enough time juggling my work with my personal life, and now I have to really re-access what my priorities are, but still reach my goals. Such is life!

Here are a few photos from my trip!

Pre-Coachella Show Day

Dust Storm Hellish-ness Weekend 1

About to watch Local Natives

Messin’ around in the Boutique Photo Booth

Some of our Inventory team on the last day!

One of the recipes that I made before I left, is something that I’m really excited about; especially since Cinco de Mayo is right around the corner! I had ceviche a few times in my life before I went vegan, and only once after that. The vegan version that I had was weird and involved fake shrimp which always gives me the heebie-jeebies, so I decided that I would make my own recipe!

This dish is more of a side, but may just steal the spotlight with how refreshing it is and its great flavors. Plus, it is REALLY easy to make. Once of the sneaky ingredients in it are oyster mushrooms, they have a slightly fishy scent/taste which makes this a well-rounded vegan ceviche. You can bring it to a party, serve it with a meal, make it whenever! I prefer to eat it with some salted tortilla chips and a beer. ;)

I can’t forget to mention that my mom loved this so much that she brought it to a get together with some of her quilting friends; and they all enjoyed it, too!

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Fiesta Lettuce Wraps

I thought that by making this dish the Wednesday before Expo West that I’d be able to post it in a timely manner and not leave you hanging for a week. Clearly, this is not the case. I’ve already been caught up in the Expo, along with finishing some Easter Brunch recipe for a VegNews web feature (!!!). I CANNOT wait to share both of those with you, as there are a lot of really awesome new, vegan products debuting at the Expo this year; and the brunch recipes that I’m making are SO good. (If I don’t say so myself ;))

Basically, this all came together when the lovely Jill from Vegan Cuts came into town and stayed with me for a night, before heading off to Anaheim. She was starving, but wanted something healthy to eat, especially after indulging at the New York Veg Fest (I’m not jealous, oh wait, yes I am). I’ve been wanting to make some lettuce wraps, but wasn’t sure if I wanted to make them more Asian or Mexican-inspired. This problem was quickly solved after I spotted a can of black beans and my mind began racing.

These wraps are great because they’re totally plant-based, oil-free, and flavorful! Not to mention, a good amount of protein, fiber, vitamins and minerals. What more could you ask for? Maybe dessert. :D Here we have your black beans, your quinoa, some plantains, bell peppers, spinach and more. Plus, when you ditch the tortilla for lettuce, you drop the empty calories and extra carbs.

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Warm Smoky Tempeh Salad

As some of you may know, I spend the past weekend (plus a couple of days) in San Francisco. If you’ve been there before, you can imagine how excited I was about trying out some more vegan restaurants and delightful food! Not to mention, the whole point of my trip was to visit some amazing friends and check out the scenery. There were many firsts during this trip, one of them being that it was my first time flying there and boy, do I love 1 hour flights!

Once I got there, my lovely friend Caroline picked me up and we jogged a couple of miles in preparation for the weekend of crazy feasting! I just have to say, as reluctant as I was to jog before breakfast, it sure set the tone for the weekend. So, thanks again, Caroline! We went to Source for brunch, to visit the always awesome Jenny (who’s the pastry chef there) and left feeling slightly food drunk. The rest of the weekend included trips (including but not limited) to Souley Vegan, Pepple’s Donut Farm, Gracias Madre and St. Francis Fountain.

As you can tell, it wasn’t the healthiest of times, but I did squeeze in a recipe while I was there! After one of our morning runs, Caroline and I decided to make some lunch at home. We wanted something healthy, but substantial, that would fit the cool but beautiful weather. First, we thought salad, then it kept evolving with different ingredients and methods, until finally we settled on a wilted, warm salad. It’s essentially between a saute and a fresh salad, perfect!

Here, you have your protein-packed tempeh, some caramelized onions, crunchy romaine, and don’t forget about those adorable baby bellas! This recipe is very simple, and comes together in no time. It was really my first time experimenting with wilted lettuce, for myself, but I’ll definitely be doing it again. :)

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