The ultimate breakfast burrito

Breakfast Burrito:
tortillas
chao cheese
condiment of choice (salsa, hot sauce, ketchup)
cilantro

Stir-fry Hashbrowns:
4-5 leaves of chopped kale
2 small potatoes grated
1 vegan sausage slice/chopped
2 tbsp vegan margarine
1/4 tsp salt
1/8 tsp pepper
8 stalks of asparagus
2 cloves garlic
1 onion chopped

Melt the margarine in a pan, and add the onion. Cook until translucent.
Add potato, asparagus and sausage, cook until the potato softens. Add kale, salt and pepper, cook until the kale wilts, stirring continuously.

Not so Eggs, Tempeh:
2 packages of tempeh, finely chopped or processed using food processor.
2 tbsp nutritional yeast
1 tbsp soy sauce
1 tsp ground sage
1/2 tsp dried basil
1/4 tsp salt
3 tbsp water
3 tbsp milk
2 tsp yellow or dijon mustard
2-3 tbsp salsa
1-2 dashes of smoked black salt (optional)

Take one tortilla, half slice of chao cheese and distribute it onto half of the tortilla.  Microwave for 30 seconds.  Alternatively you could put it in the oven on broil for 3-4 minutes, until cheese is melted.
Take out of microwave or oven and spread salsa, ketchup or hot sauce or other desired sauce onto one side of the tortilla.  Place about 1/4 cup of scrambled tempeh on the burrito, then 1/4 cup of the hashbrowns.  Use 5-6 cilantro leaves to top it off, before rolling it up.  Smother it in salsa or other condiment of your choice!

Mu Shu Inspired Cooked Salad

Mu Shu Salad
3 large servings

1 head of cauliflower thinly sliced and roughly chopped
1/4 head of purple cabbage sliced and roughly chopped
1 onion sliced
1 bunch of swiss chard
2 tbsp of sesame seeds

Sauce:
1/4 cup of soy sauce
1/4 cup of almond butter
2 tbsp of vinegar (balsamic, rice or wine)
1 tbsp of sesame oil
1 1/2 tsp of sriracha sauce
1/4 tsp of black pepper
1 1/2 tbsp of molasses
1 tsp of ginger powder
1/2 tsp of onion powder
1/2 tsp of garlic powder
dash of salt

Garnish:
3 sprigs of cilantro (optional)
1-2 tbsp of peanuts (optional)

Put 1 tbsp of oil in the pan and fry the onions until soft.  Add the cauliflower and cabbage, cook until slightly soft, but still mostly crunchy.  Mix the sauce separately until well combined.  Add to the cooking vegetables, add the swiss chard and sesame seeds.  When the swiss chard wilts, then the dish is done.  Turn off the heat garnish with cilantro and peanuts and serve with tortillas, rice or plain.

Jambalayan Fry

It's seriously unfortunate my camera is out of batteries, because it looks absolutely amazing.

Tip ** never steam or boil your vegetables long enough that they lose more than 70% of their original crunch.  They should only ever be cooked enough so that their colors brighten and as much of their crispness is in tact.

I made a mistake yesterday and I overcooked my broccoli for the holandaise dish.  I know, seriously a pity.  I think it's the main reason why after a few hours the broccoli gave off that typical funny broccoli smell.. so sad.  Don't overcook veggies :):)

Unfortunately the chilled version of my dish yesterday was a no go.  So best advice, serve it FRESH or, make the amendments that I made today, and you got yourself a whole new thing!

Jambalayan Fry
1 to 2 cups of leftover Ultimate Hollandaise Veggie Toss
1 tbsp of nutritional yeast
1-2 tsp of smoked paprika
1 tsp of mixed herbs
1 tsp of sriracha sauce

Mix everything together in a nonstick pan.  Fry for just enough time to get it sizzling and even a little crispy.  This is an excellent dish, in fact if you made the same mistake as me.. and made the veggie toss recipe to be served a couple hours later.. best is to make these amendments to it, so it can be a new exciting and flavorful dish for hours to come!