Chia breakfast and BLT wraps

These have been my two most common foods this week. And my chia breakfast I've been having for months and months now.

Chia Cereal:
3 tbsp chia seeds
1 scoop of vega nutritional shake vanilla flavor
enough water to cover
2 tbsp apple sweetened cranberries.

Mix everything together and let it soak for a few minutes and it is ready to consume. I also travelled around New York/ New Jersey last week, and took ziplock bags full of these three ingredients and I had an instant nutritional breakfast anywhere I went.


BLT wraps:
This takes less than 5 minutes to make, I was inspired by visiting a vegan restaurant in NYC and ordered this, and it was sooo amazing! I craved it so much afterwards that as soon as I came home I bought the ingredients so I could make it too.

2-3 leaves of romaine
1/2 tbsp vegan mayo
1 slice of cheddar vegan cheese (I use Daiya)
3-4 slices of tomato
(the restaurant also had avocado in the wrap, however the avocados at my local organic store were pretty unripe so I went without)
2 slices of tempeh bacon
1 wrap

I take the shortcut way, of using a microwave.. Take a wrap, put the slice of cheese on one side, plus 2 slices of bacon.  Microwave for 45 seconds. Add the tomato, lettuce, and mayo to the other side of the wrap. Roll it up and consume :)

So easy and so satisfying :)

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!

'Paneer' Biryani and Coconut Curry Vegetables

Paneer Biryani/ Tofu Biryani
2 16oz packages (baked) extra firm tofu (I used sprouted)
1 cup unsweetened coconut yogurt (or other)
1/2 cup cilantro chopped
2 inches gingerroot minced
2 garlic cloves minced
1 tbsp garam masala
1 tbsp ground coriander
1/2 tsp turmeric powder
1 tsp sea salt
1 tbsp oil
1/2 tsp ground cumin
1/4 tsp ground cardamom
1 tsp fennel seeds
1 large onion chopped.
1 medium tomato chopped.
2 cups brown rice cooked with 4 cups of water (slightly al dente)

Cube the tofu, and bake for 15 minutes at 350 F, flip them, and bake for another 15 minutes at the same temperature.  This gives the tofu a more of a paneer texture.

Put 2 cups of rice on the stove with 4 cups of water, cook for 30-40 minutes until slightly al dente.

In a bowl combine the yogurt, cilantro, ginger, masala, coriander, turmeric and salt.

Once the tofu is baked, combine the tofu into the mixture.

Let marinate while the rest of the ingredients are prepared.

Heat oil in a pan, add cumin, cardamom and fennel seed.  Let sizzle for a couple seconds and add the onion.  Fry until the onion has browned or mostly become clear, add the tomato.  Let fry until tomato has mostly broken down.  Add this mixture to the slow cooker.  Then add the marinated tofu, then add the rice on top.

Cook on low for 3 hours.  Serve right out of the slow cooker.


Coconut Curry Vegetables
2 heads of broccoli chopped
2 carrots chopped
1 package of button mushrooms chopped
3 garlic cloves
1 tbsp of oil
2 tbsp of curry powder
1/2 tsp of salt
1 can of coconut milk
2 tbsp of tomato paste

Heat oil and garlic in a pan, add the broccoli, carrots and mushrooms.  Cook until the colors brighten and the vegetables slightly soften.  As soon as the pan seems to dry or it's starting to brown at the bottom, add some coconut milk, to keep some moisture.  Once the vegetables are at the desired consistency, add the rest of the ingredients.  I made this dish in the morning for an afternoon potluck, and since I don't like to cook my vegetables much before eating them, it worked out well, because the mushrooms even though they were hardly cooked they still became soft by lunchtime because they had that extra time to marinate, the dish was successful :)