Saturday, July 12, 2014

Weekend Sunny Breakfast (or brunch if you like to sleep in)

When I go to the farmers market or the grocery store, I always go overboard buying fresh organic produce. I always have things on the edge (and sometimes over the edge) of going bad. I hate to waste produce. Last weekend was another one of those days. So I decided to make a very vegiful healthy breakfast.

I had a rainbow of fresh veggies. The heat is starting to stress my fresh herbs so I cut a bunch of them to sue as well. This colorful scramble is full of antioxidants and nutrients. Most of all it is full of fresh herb flavor. I recommend slicing, dicing and chopping before you get started cooking to make things go easy peasy. So if you wake up tomorrow morning and want the sun to shine in your mouth, this might just be the recipe for you! Feel free to sub veggies you need to use up in your fridge.

Sunny Day Rainbow Scramble

1 tablespoon olive oil
1 small onion, thinly sliced
2 cloves garlic, minced
1/2 cup thinly sliced cremini mushrooms
1 yellow bell pepper, diced
1 small zucchini, quartered and thinly sliced
1 medium tomato, diced
2 cups kale, stems removed torn into bite sized pieces
1 tablespoon minced fresh sage leaves*
1 1/2 teaspoons minced fresh rosemary*
1 1/2 teaspoons minced fresh thyme*
1/2 teaspoon tumeric
1/4 cup nutritional yeast
1 1/2 teaspoon Braggs liquide aminos or low sodium tamari
1/4 teaspoon salt
1/4 teaspoon fresh cracked black pepper
1-12 oz package extra firm tofu, water squeezed out

In a 12 inch iron skillet or non stick pan over medium heat add olive oil. Let warm for about 30 seconds. Add onion and garlic and sauté until onions are slightly softened, about 2-3 minutes. Add mushrooms and yellow bell pepper and sauté for about 3-4 more minutes until mushrooms start to release their liquid. Add zucchini, tomato and kale. Saute until kale is wilted, about 3-5 minutes. Add sage, rosemary and thyme. Saute until herbs start to become fragrant, about 30 seconds. Crumble tofu into vegetable mixture. Sprinkle with turmeric, nutritional yeast, Braggs, salt and pepper. Gently stir until well combined. Cook, stirring occasionally to make sure nothing burns to the bottom, until tofu is heated through, about 3 minutes. Serve immediately. This also reheats well.

*measured after mincing

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