I’m so pleased to introduce everyone to Christine Oppenheim of Veggie Fixation, today! Christine is an uber-creative, allergy-friendly, vegan chef that comes up with some amazing dishes. She puts on informative cooking classes in the Southern California Area, while also being a personal chef to many lucky people. Firstly, I have to thank her for her kind words, below; and secondly, the AWESOME Cauliflower Scramble recipe! (Don’t forget to check out her site for more food magic!)
I love scrolling through Vegan Yack Attack and drooling over all Jackie’s amazing photos. I mean, seriously, the girl’s got talent. Her food is super creative and her photography is gorgeous, to boot. I’m honored to be guest posting for her.
When I first met Jackie over dinner at Native Foods, I remember being almost a little awe-struck to meet a blogger I really admire. We immediately hit it off, chatting about our vegan journeys, and, of course, our shared love for food. After all, we were at a meeting to discuss the vegan food tours we were giving throughout Los Angeles with the now defunct Urban Food Crawl.
One of the topics that came up was my dietary restrictions, and specifically, my avoidance of soy. (I can have small amounts, like tamari or miso, but my digestion doesn’t tolerate anything more than that.) A number of my clients can’t have soy, as well, so it’s always a fun challenge coming up with alternatives.
Since going soy free, one thing I’ve missed most is a good breakfast scramble. Sure, I make chickpea quiche like they are going out of style, but it’s just not the same. I tried Living Harvest tempt hemp tofu once, thinking I had found the Holy Grail. However, as delicious as it was, that product really is ever so elusive. It’s only been sighted at one Whole Foods near me and more often than not, it is sold out.
I was about to resign myself to never having a proper scramble again when I dreamed up the missing link… Cauliflower! It’s been a great substitute or alternative for so many other delicious things – Buffalo wings, Alfredo sauce, pizza crust – why couldn’t it stand in for tofu as well.
Turns out, it’s a perfect partner to a morning sweet potato hash. I’ll be making cauliflower scramble over and over and over. That vegan quiche may just have a run for its money. I’m so excited to share this recipe with all you Vegan Yack Attack readers!
- 1 small head cauliflower or half a large
- ½ Tablespoon coconut oil
- ½ onion, diced (about ½ cup)
- 1 small red bell pepper, diced
- 1 Tablespoon coconut aminos, or Bragg’s
- ½ teaspoon thyme
- ½ teaspoon oregano
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- 1 Tablespoon nutritional yeast
- Remove stem from cauliflower and cut into florets, then cut into even smaller pieces, until it’s all finely chopped. Some larger pieces are okay for texture, but you want each piece to be about ¼ inch. You may also pulse a few times in a food processor.
- In a large skillet over medium heat, melt coconut oil. Add onion and sauté for about 5 minutes, until translucent. Add pepper and cook for 2 to 3 minutes longer.
- Add cauliflower and spread in an even layer across the skillet. Cook for about 5 minutes without moving so that it may get a little browned on one side; it may take a little longer.
- Toss in the herbs and seasonings, except the nutritional yeast, and stir it all together to well coat. The cauliflower should now be a beautiful golden color. Continue to cook for another 5 to 7 minutes, until soft, or your desired texture is reached. Stir in the nutritional yeast and well combine.
- Remove from heat and serve with your favorite sides, or wrap into a tortilla for a breakfast burrito.
Serving Size:1 grams
Amount Per Serving: Unsaturated Fat: 0g
Thanks again to Christine for the drool-worthy cauliflower scramble and innovative post! Make sure to check her out at her website and her various social media accounts: Twitter, Instagram, Facebook and Pinterest! 🙂
Christine Oppenheim is a vegan culinary educator and personal chef based in Los Angeles. She prepares meals that are centered on whole grains and organic, seasonal fruits and vegetables, with a focus on utilizing alternative ingredients that are compatible for restricted diets and food allergies. She is trained as a natural foods chef through Bauman College and certified as a holistic wellness coach through Institute for Integrative Nutrition.