Tag Archives: Breakfast

♥ Chorizo Breakfast Scramble

Have you tried Julie Hasson’s method for making tofu scrambles yet? We LOVE it; it makes a wonderful tofu scramble with a fantastic sog-free (is that a word?!) texture. This scramble has become a weekend staple for us. It’s a hearty and filling breakfast that keeps us full for hours.

I don’t think that I ever tried “real” chorizo in my pregan days. After snapping this photo of a random package of beef chorizo in the grocery store, I can see why I was never brave enough to try it. The first three ingredients, in order, are: beef salivary glands, lymph nodes and fat. If that alone wouldn’t deter a person, how about 320 calories and 31 grams of fat (13 grams of which are saturated) and 1,170 milligrams of sodium per each 2.5 ounce serving? One package (usually one meal) contains five servings. Yikes!

The first three ingredients of our favorite chorizo (Trader Joe’s brand) are textured soy protein, soy oil and distilled vinegar. The same serving size as the beef chorizo has only 140 calories, 10 grams of fat (1.5 grams of which are saturated) and 700 milligrams of sodium. Personally, I like these numbers a lot better. And, according to the man who actually tried the nasty beef crap in his former life, the flavor is so much better.

J likes his scramble in a warmed tortilla. I like it rolled up in a cabbage leaf. And it’s pretty darn good simply served in a bowl, too. To make this an even heartier meal (say on breakfast-for-dinner night), add some black beans to the mix. Top with salsa or green pepper sauce. Muy bueno!

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Chorizo Breakfast Scramble


1 container of firm or extra-firm water-packed tofu, rinsed and pressed

3 cups sliced mushrooms

1 poblano (or bell) pepper, diced

1 teaspoon Mexican oregano

1 bunch green onions, sliced (or same amount of chopped red onion)

1 12-ounce package of soy chorizo

1 cup of frozen corn

1 cup cooked black beans, optional

1 cup diced tomato, optional

1/4 cup raw pepitas (pumpkin seeds)


Rinse and press the tofu while prepping the vegetables.

Heat a non-stick skillet over medium heat.  Add a spray of extra-virgin olive oil so that the bottom of the skillet is very lightly coated.  Crumble the tofu into pieces and add to the hot skillet. Break up any large pieces of tofu with a flat-edged spatula.  Let the tofu cook, stirring occasionally, until the tofu has released its extra water, and has turned golden brown.

Add the mushrooms, pepper, oregano and red onion (if using). Cook until the mushrooms are tender.

Add the chorizo and stir to combine. After that, add the green onions (if using) corn, black beans (if using), tomato (if using) and the pumpkin seeds. Continue to cook, stirring, until heated throughout and the liquid is absorbed.

Remove the skillet from the heat and serve the scramble warm.


♥ Sausage Gravy And Biscuits

The blog world is abuzz with talk of spring. But, you wouldn’t know that spring is on its way here; we received several feet of snow in the last week alone. Yaaahh!

In the short time that I have lived in snowy Tahoe, I have learned not to take street and directional signs for granted because it is not uncommon for the signs to be completely buried in snow. Correct spelling of the street names, however, does appear to be something that is taken for granted around here!

It's pronounced "Springwood"!

Cold weather requires comfort food, especially when your morning routine involves a snow shovel and a snow blower!

After all that hard work shoveling and lifting snow, the man needs a hot and filling meal. And I need to assuage my guilt, having sat on the couch in my fluffy bathrobe with a hot cup of coffee watching him do all the work!

Sausage gravy over homemade biscuits sticks to his ribs, and it keeps him full and happy until dinner time. Not in the mood (or feeling guilty enough) to roll out biscuits? This sausage gravy is also quite tasty over hash browns or country fried potatoes. We’ve even enjoyed it over leftover mashed potatoes fried up in patties.

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Sausage Gravy


1 14-ounce package Gimme Lean Sausage

1 teaspoon fennel seeds

2 teaspoons breakfast sausage seasoning mix (I bought mine in bulk – the basic mixture is fennel, sage, rosemary, marjoram, Turkish oregano, crushed red chili peppers, sea salt and black pepper)

2 Tablespoons canola oil

1/2 cup white whole wheat flour

1 teaspoon sea salt

1-1/2 teaspoons ground black pepper

4 cups plain soy milk


Spray a large cast-iron skillet with oil and heat over medium heat. Crumble the sausage into the pan and stir, breaking up the large chunks of sausage with a wooden spoon. Add the fennel seed and the sausage seasonings, to taste. Continue to cook until the sausage is browned, then cut the heat.

Meanwhile, whisk together the flour, salt and the pepper in a small bowl; set aside. In a large saucepan, heat the oil over medium heat and whisk in the flour mixture. Gradually add the soy milk, whisking constantly, and continue to cook until the gravy thickens to the desired consistency.

Pour the gravy into the sausage skillet and stir to combine. Turn the heat to the lowest setting to keep the gravy warm, stirring occasionally, while the biscuits bake.

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Whole Wheat Biscuits

Makes about 10 biscuits


3 cups whole wheat pastry flour

4 teaspoons baking powder

1 Tablespoon granulated sugar

1 teaspoon sea salt

3/4 teaspoon cream of tartar

3/4 cup non-dairy butter

1 Tablespoon apple cider vinegar plus enough soy milk to make 1-1/4 cups


Pre-heat oven to 450 F.

In a large bowl, sift together the flour, baking powder, sugar, salt and cream of tartar. Cut the non-dairy butter into the flour mixture and mix with a pastry blending tool until the mixture is crumbly. Add the “buttermilk” all at once and stir with a wooden spoon until just blended.

Turn the dough out on a floured surface and knead about 10 strokes. Roll the dough, with a floured rolling-pin, about 1/4 to 1/2-inch thick. Fold the dough over and roll again. Cut the dough with a biscuit cutter (I use a round drinking glass) dipped in flour.

Place the biscuits, about an inch apart, on a large baking sheet sprayed with non-stick cooking spray. Bake 10 to 12 minutes, or until a lovely golden brown.

Serve immediately.

♥ J’s Favorite Granola

Here’s another breakfast staple for us. J eats it regularly with homemade yogurt. It’s also very good with non-dairy milk. We’ve been on a coconut milk kick lately – it’s so good (or So Delicious)! Coconut milk is the one non-dairy milk that the girl is willing to drink, too. She used to like soy milk (enough to ask for it at the grocery store, in lieu of cow’s milk, before we went vegan) but outside forces have made her think that soy milk is now “gross”. I touched on that topic in my last post: in reality, it is cow’s milk that is actually “gross” (by definition of the word “gross”).  So, no need to go there again!

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J’s Favorite Granola


4 cups thick-cut rolled oats

1/2 to 1 cup coarsely chopped walnuts

1/2 cup sliced almonds

1/2 cup raw pumpkin seeds

1/2 cup raw sunflower seeds

1/2 cup hemp seeds or 1/4 cup hemp protein powder

1/2 cup buckwheat groats

1/4 cup whole flax seeds

1/4 cup chia seeds

1/4 cup raw wheat germ

3/4 cup maple syrup (preferably) or  organic agave nectar

4 Tablespoons canola oil

2 teaspoons cinnamon

1 cup unsweetened large-flake coconut*, divided

1 cup dried fruit (I prefer cherries), divided


Preheat oven to 300F. Spray two glass 9 x 13 baking dishes with non-stick cooking spray; set aside.

In a large bowl combine the oats, walnuts, almonds, pumpkin seeds, sunflower seeds, hemp seeds, groats, flax seeds, chia seeds and wheat germ.

Whisk together the agave nectar, oil and cinnamon; stir into the dry oat mixture. Spread evenly in the two baking dishes and place in the oven. Bake, uncovered, for 30 minutes (40 minutes for a crunchier granola). Stir the granola halfway through the baking time.

At the end of the baking time, remove the granola from the oven and add 1/2 cup of the coconut* and 1/2 cup of the dried fruit to each dish of granola. Stir the granola in each dish again and let it cool, or try this really cool trick from Vegan Spoonful for a crunchier granola: return the baking dishes to the still-warm oven (with the heat turned off) and leave them there for 6 to 8 hours, or overnight.

Store the cooled granola in an airtight container.

*If you prefer toasted coconut, add the coconut to the granola mixture before baking it.