Saturday, April 6, 2013

Breakfast Scramble (vegan, gluten-free)

1 Tbsp organic avocado oil or vegan butter (optional)
1 cup organic white button mushrooms, sliced
1/2 tsp garlic powder
1 small onion, diced
1 small Thai chili, minced (optional, gives it a nice heat)
1/2 tsp cumin seed
1/2 tsp turmeric
1/2 tsp cumin powder
1/2 tsp coriander powder
1 cup organic, sprouted, non-GMO tofu, like Wildwood (can omit, or substitute 1 cup black beans)
1 cup frozen, organic broccoli florets
1 cup organic, unpeeled potatoes, diced and boiled
1 cup cooked organic long-grain rice (I usually throw in my leftover rice)
1 cup chopped fresh organic spinach
1 cup whole or halved cherry tomatoes
sea salt to taste

Heat oil or butter in a saute pan over medium heat; add mushrooms and saute until all the moisture has cooked out and they begin to lightly brown. Add garlic powder to the mushrooms and saute for another minute. Then, add onions, the Thai chili and cumin seeds and saute until the onions are translucent. Add turmeric, cumin powder and coriander powder. And saute another 1-2 minutes (if needed, add a bit of water to this stage if the pan seems dry, the spices need to cook a bit in the moisture to bring out their flavors).

Add the frozen broccoli, saute another 1-2 minutes. Add the tofu, cooked potatoes, and rice, stirring well and heating through. Add tomatoes and spinach at the end, heating the tomatoes through and wilting the spinach. Add sea salt to taste and serve with Wayfare vegan, soy- and gluten-free sour cream!

*can be soy-free if omitting tofu, gluten-free

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