The original recipe is featured in the film The Engine 2 Kitchen Rescue with Rip Esselstyn . I added extra veggies to ours, it turned out great! We’ve been trying to cut down (and eventually cut out) all added oils in our diet, this recipe was perfect! My toddler also loved this!
Healthy Breakfast Tacos
We really enjoyed this movie! (You can buy it here) My hubby requested I make these breakfast tacos, he loves anything with hash brown potatoes!
Ingredients:
1 large onion, diced
2-4 cloves garlic, minced
1 can fat-free refried beans
1 12oz package organic tofu, drained and pressed
1 package sliced mushrooms (I used baby portobellos)
2 bunches of spinach
1 16oz package frozen hash brown potatoes (fat-free, no salt added) – I used Cascadia Farms Organic Potatoes
1 tsp turmeric
1/2 tsp cumin
1 1/2 Tbsp nutritional yeast
Black pepper, to taste
Salsa, to top
Avocado, to top tacos
Tortillas of your choice (I used Ezekiel Sprouted Tortillas)
Sliced limes, to top
Directions:
1. Drain, press, and mash tofu. Saute the onion and garlic in a skillet on medium heat until translucent.
2. Add tofu, turmeric, cumin, and nutritional yeast. Mix together and cook for 4-5 minutes. Add mushrooms and saute until soft.
3. Add spinach, cover pan with lid so spinach can wilt. Once wilted and bright green, add black pepper to taste.
3. Heat potatoes in a separate skillet, on medium heat. Stir continuously to prevent potatoes from sticking to pan. Add a bit of water to help.
4. Heat refried beans in another pan.
5. Warm tortillas and assemble tacos.
6. Garnish with salsa, avocado and lime wedges.
Saute onion and garlic
Add crumbled tofu and spices
Add mushrooms and saute
Add spinach and cover until wilted and bright green
This is one of my favorite lunch recipes, this flavor mixture is addicting! I usually eat a whole bunch of chard for lunch using this recipe, sometimes with a side of whole wheat bread or rice. It’s quick and easy to make too, great for busy people! This is a unique spice blend that most people either love or hate… I LOVE IT and I hope you do too!
Spicy Lemon Chard
1 -2 bunches of chard (leaves AND stems) ,washed and chopped – I use red, green or rainbow… ALL GOOD! I use 1 bunch but you may want to use 2 the first time, or half the spices (to make sure you like it first!)
2 tablespoons vegetable oil – you can use water or veggie broth if you’re trying to cut out oil. I use broth and it works perfectly
1-3 tablespoon minced fresh garlic
1 tablespoon paprika
2 teaspoons ground cumin
2 tablespoons fresh lemon juice
Directions:
Heat the oil (water or broth) in a large skillet and saute the garlic gently until golden. Add the chard, paprika, cumin, lemon juice, salt and pepper to taste and mix well.
Cook for 5 minutes, stirring occasionally. Let cool. Serve at room temperature or chilled.
I usually choose red chard but any will do
Use the stalks too for added fiber and crunch!
Wash and dry chard and tear leaves from stems - chop
Easy ingredients!
Saute garlic first... I use jarred garlic when I'm in a hurry
Add in stems for a minute or two, then add in chopped leaves
When I served this for dinner a few nights ago, my husband immediately said “this is a keeper!” after his first bite and my daughter ate her portion without throwing it. Success!!
Beer-Simmered Seitan Carnitas on a wheat tortilla with spinach, grape tomatoes, Follow Your Heart Nacho Cheese (shredded) homemade guacamole and Habanero Sauce on top!
This is a Happy Herbivore recipe, she has easy, great tasting recipes for everyone!
INGREDIENTS:
* 3/4 cup vital wheat gluten
* 1/4 cup chickpea flour
* 3 tbsp nutritional yeast
* 2 tsp onion powder
* 1 tsp garlic powder
* 3/4 cup water
* 1 tbsp low sodium soy sauce
* 1 tbsp nutritional yeast
* 1/2 tsp vegemite
* 1/4 tsp garlic powder
* 1/4 tsp onion powder
* 12 ounces beer – I used Newcastle Ale
* 1/2 tsp vegemite
INSTRUCTIONS
1. Whisk vital wheat gluten, chickpea flour, 3 tbsp nutritional yeast, 2 tsp onion powder and 1 tsp garlic powder together in a bowl and set aside. Combine warm water (hot from the tap) with soy sauce, 1 tbsp nutritional yeast, 1/2 tsp vegemite (or marmite or vegan Worcestershire sauce), 1/4 tsp garlic powder and 1/4 tsp onion powder together. Pour liquid into flour mixture and stir to form a dough. If it’s too dry, add another tbsp or two of warm water but becareful not to make it too wet or soggy. You want it to be firm, but pliable and moist. Knead 5-10 times then place into a large pot.
2. Pour beer over top (mine was room temp), cover and bring to a boil. Once boiling, add 1/2 tsp more vegemite, reduce to low and simmer until most of the liquid has absorbed, about 45 minutes to 1 hour. About 1/4 cup cooking liquid should line the bottom of the pot .
3. Use a butter knife (not a sharp knife) to shred thin slices off of the seitan. If the seitan is too wet or juicy for you, place slices on a cookie sheet and bake at 350F for 8-10 minutes on each side. Ne careful not to over bake the seitan — you want it slightly firmer but not dried out and hard.
4. For “carnitas” slap seitan into whole wheat tortillas with lettuce and tomatoes, and spoon residual cooking liquid over the filling.
Whisk vital wheat gluten, chickpea flour, 3 tbsp nutritional yeast, 2 tsp onion powder and 1 tsp garlic powder together in a bowl and set aside
Combine warm water (hot from the tap) with soy sauce, 1 tbsp nutritional yeast, 1/2 tsp vegemite (or marmite or vegan Worcestershire sauce), 1/4 tsp garlic powder and 1/4 tsp onion powder together
Pour liquid into flour mixture and stir to form a dough
Knead dough 5-10 times
Place in pan, pour beer over it, bring to boil, add 1/2 tsp more vegemite, boil 45 or until done
Done
Slice with butter knife
Ready to assemble carnitas!
Spinach, grape tomatoes, Follow Your Heart Vegan Nacho Cheese (shredded), homemade guacamole and Habanero Sauce on top!
YUMMY!!!
In case you don't know what Vegemite looks like...
This is one of our regular hot breakfast dishes, great for cold mornings and toddlers learning to master the use of a spoon! This is easy to make and full of protein, fiber, calcium and vitamins D and B12… plus it’s delish! Bulgur does not need to be soaked overnight.
Breakfast Bulgur Porridge
My toddler obviously enjoys this…
Yummy!
Ingredients:
1 cup almond milk – I use homemade hemp milk but use whatever you wish
1 cup water
1/2 cup bulgur – I buy mine in bulk from Sprouts
1/4 cup raisins
Pinch of salt
1-2 Tbsp pure maple syrup
Sliced fruit for serving – I add bananas, strawberries, blueberries, kiwis, persimmons… whatever I have
Directions:
1. In a medium saucepan, combine milk, bulgur, raisins, salt, and 1 cup water – bring to a boil.
2. Reduce heat to medium and simmer, stirring occasionally until bulgur is tender and mixture is the consistency of oatmeal – about 10-15 minutes
3. Dish into bowls and top with maple syrup. Serve warm with fruit on top or plain.
Combine milk, bulgur, raisins, salt and water - bring to boil
WOW these are good! I’ve made a ton of kale chips in the past but these are my new favorite!! I used my dehydrator to make these but you can use a regular cookie sheet lined with parchment paper if you don’t have one.
Kool Ranch Kale Chips
Kool Ranch Kale Chips
1 cup raw cashews, soaked in hot water for 1 hour to soften
-1 bunch of kale – I used lacinato/dinosaur kale but it would be good with any kind
-1/8 – 1/4 cup water
-1 Tbsp apple cider vinegar
-1 Tbsp nutritional yeast
-1 tsp dried parsley
-1/4 tsp garlic powder
-1/4 tsp dried dill
– 1/4 tsp onion powder
– 1/4 tsp ground black pepper
-1/4 tsp sea salt
-1/4 red onion, chopped
-paprika and extra sea salt for pre-dehydration sprinkling
1.) Blend (great in a VitaMix!) the cashews, water and seasonings in a blender until smooth. Place mixture in the bottom of a large mixing bowl and add the chopped onions.
2.) Wash the kale and remove the stems. Tear off chip-sized pieces of the kale and add to the bowl. Using your hands, massage the mixture onto the kale bites so that each piece is well coated.
3.) Transfer the kale to your dehydrator or parchment lined baking sheet and sprinkle with paprika and additional sea salt.
4.) Dehydrate for 5-8 hours at 115 degrees – my dehydrator took about 5 hours
** If you use the oven method, spread kale chips on a cookie sheet and bake in the oven until crisp, on the lowest setting with the door slightly ajar.
Blend cashews, seasoning and water
Add to bowl with onions
Wash kale, remove stems, tear into chip pieces and add to bowl
Massage mixture into each piece and transfer to baking sheet or dehydrator, top with salt & paprika
Kid Tested Firefighter Approved 