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

Peach Curry (vegan, gluten-free)

Yes, you read the title right. PEACH Curry. Delicious curry. You will love it so much you won't want to share curry. A delightful blend of sweet and savory flavors in this satisfying yellow curry. Get ready for requests for seconds!

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PEACH CURRY

Gluten free, soy free and vegan.

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes

You'll want to serve this with a plain basmati rice, which isn't listed in the recipe.

Ingredients

1-2 Tbsp unrefined coconut oil (optional)

1/2 medium onion, diced
1 inch ginger, peeled and diced very small
3 cloves garlic, diced
dash of sea salt

2 Tbsp curry powder
1 tsp turmeric
1/4 tsp crushed red pepper flakes (optional)

1 (15 oz) can organic peach slices, chopped in half and liquid reserved
3-4 small red potatoes, cubed (no need to peel them)
2 kaffir lime leaves OR juice of 1 small lime

1 can full-fat coconut milk
1-2 Tbsp coconut sugar or to taste

Veggies of choice, I usually use:
1 red bell pepper, cut in strips
1/2 cup frozen peas
about 20 whole cherry tomatoes
(You could also use snow peas, broccoli, or any other veggie you love in curry.)

sea salt to taste (I use between 1/2-1 tsp, depending on how many veggies I add)
fresh cilantro, about 1/2 cup chopped

salt and pepper to taste

Preparation note: This curry is best served with basmati rice. Get your rice of choice cooking before you begin, so everything is ready to go when the curry is finished and your peppers/peas don't grow soggy waiting for the rice.

Method

1. Heat oil over medium flame.
2. Add onion, ginger, garlic, and dash of sea salt; sauté until onions are translucent.
3. Add curry powder, turmeric, and red pepper; sauté for about 2 minutes (you can add a small splash of water if the pan seems dry). It's important to heat the spices properly prior to adding the remaining ingredients.
4. Add peaches, potatoes, and lime leaves; sauté another 2 minutes. (IF YOUR SUBBING LIME JUICE for the lime leaves, add this at the END, once the curry is complete.)
5. Add coconut milk, liquid from canned peaches and coconut sugar; bring to a simmer and simmer for 10 minutes or until potatoes are tender.
6. Add bell pepper and peas; simmer another 2-5 minutes or until peppers and peas are just heated and maintain their crunch.
7. Stir in fresh cilantro and add sea salt to taste.
8. Remove the lime leaves (if using) and serve over/alongside basmati rice; enjoy!

Thai Red Curry (vegan, gluten-free)

Heat over a medium flame:

• 1 Tbsp coconut oil

Add and saute until onions become translucent:

• 1 cup onion, diced
• 1/4 cup ginger, sliced thin and small or grated
• 1 medium jalapeno, diced
• 8-10 white button or baby Bella mushrooms, sliced thin

Add and saute until zucchini softens

• 1-2 medium zucchini, in a large julienned-style cut
• 1 medium tomato, diced or 1 cup Muir Glenn Organic Fire Roasted Crushed Tomatoes (preferred)
• 1 to 1 1/2 cups frozen pea and carrot blend
• 3-4 cloves garlic, diced

Add and stir until mixed well; bring to a boil and reduce heat to simmer for 5-10 minutes:

• 1-4 Tbsp prepared Thai Red Curry Paste, adjust to desired spicy factor (I used Thai Kitchen brand, labeled vegan)
• 2-3 cups unsweetened coconut milk

Serve with sticky rice or jasmine rice (both cook in a rice cooker nicely).


Note: You can add a grain/veggie meat to this dish (remember most of these contain gluten and/or soy), like the one pictured here. I sauteed them in a separate pan and added them at the end of the veggies and before the Red Curry paste.

Remember, use local and organic foods as much as possible. This is just as important as our choice to remove/reduce animal products from our diet!


*gluten free if not adding a grain/veggie meat, can be soy free if you choose a non-soy grain/veggie meat or omit