Potatoes, Asparagus, Kale and Shitake Mushrooms, oh my. Healthy, vibrant and filling. I just love this breakfast, it may not be a traditional hash, but it is in my house. I love greens and potatoes in the morning. I added lots of herbs and spices to make them a little spicy. Can’t wait to eat it again.
Mine consists of Avocado, sweet onions, ripe tomatoes, pea shoots, baby spinach, some Tofurky, a slice of Rice Vegan cheddar and whole grain bread.
Sometimes you just want a sandwich and some baked chips on the side. Everyone has some comfort food here and there. If I use sandwich thins, I may enjoy a sandwich like this a few times a week. I always try to add as many veggies as I can to the sandwich to increase the nutrient level.
NOW, TAKE A BITE…YOU WON’T EVEN NOTICE IT’S VEGAN!
Mother’s Day began with gloriously fluffy and tender whole grain egg-less pancakes, topped with a little Earth balance and sweet raw blue agave nectar. Put these along side several hand-rolled veg sausage links and you have a traditional breakfast that taste so close to the nutrition-less real thing it is scary! Three of ate. Two matches were made. Leftovers, none!
These were such a big hit that while writing this, Mya saw the post and said, “Mommy those were so good, can we have them again tomorrow?”
How can I deny such a healthy request. Although, they were a bit healthier when we added the fresh blueberries to the top. (not shown)
Oh what a nutritious lunch! Tons of tender organic baby greens topped with mixed sweet peppers, red onions and juicy grape tomatoes. I drizzled some homemade balsamic-cashew dressing on top.
I used Gardein Beefless Tips for my “steak”. I started the Pepper “Steak” by cooking some sweet red onion slices, then adding mixed bell pepper strips and some healing super shitake mushrooms sliced. Once mostly cooked, I added my partially defrosted sliced Gardien. I seasoned the mixture with some vegan Worcestershire sauce. As soon as it began to all caramelized I turned off the range, added a sprinkle of vegan pepper jack to the salad, then topped it with the warm “steak”. We both ate every bite, not leaving a leaf behind.
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