Is it the mountain air? The cold temperatures? Or because my husband and I both work from home now? For some reason breakfast has been the meal of the day. We’ve been eating big, hearty meals in the morning and loving it. I feel so full that as noon nears, I really only want juice.
Left: carrots, cranberries and apple. Right: carrots, spinach, pear, apple and a pinch of cayenne pepper.
Around 2pm I begin to feel like eating lunch. Yesterday, I had this hummus sandwich.
Homemade hummus, yellow pepper, lettuce, Vegenaise on toasted spelt bread
Dinner has been fairly light as a result, which is great because I have the least amount of energy at the end of the day and really don’t want to spend too much time in the kitchen when I could be on the couch with the kitties!
So what have I been eating in the morning that fills me up so well? Sunday I shared my Hot Holiday Breakfast Bowl recipe,
featuring quinoa, walnuts, sunflower seeds and cranberries.
Last week I created a hash recipe using tofu in the pressure cooker for the first time. Totally worked.
Ingredients (Serves 6)
- 1 tablespoon extra virgin olive oil
- 1 1/2 cup onion, diced
- 1/4 cup peppers (I used yellow and orange), diced
- 3 cloves garlic, finely diced
- 1 14-ounce block extra-firm tofu, pressed, drained and cubed
- 1 tablespoon sriracha (or other hot sauce)
- 1 cup baby bella mushrooms, chopped into large pieces
- 3 cups fingerling or small red potatoes, cubed
- 1 cup vegetable broth
- 3 ounces tomato paste
- 1 15-ounce can pinto beans (I used no-salt added beans), rinsed and drained
- 1 teaspoon iodized sea salt
- 1/2 teaspoon ground black pepper
- Heat olive oil in an uncovered pressure cooker on medium-high heat.
- Saute onion, peppers and garlic for 3 – 5 minutes.
- Add tofu and sriracha and saute until the tofu has browned (about 7 minutes)
- Add mushrooms, potatoes, vegetable broth and tomato paste, stir well, and lock the pressure cooker lid in place.
- Bring to pressure.
- Cook at pressure for 6 minutes.
- Use the quick release method.
- Remove the pressure cooker lid, away from you.
- You should notice a fair amount of liquid – and that’s okay! Add the pinto beans (drained), salt and pepper to the uncovered pressure cooker.
- Bring the hash to a boil, then reduce heat to low and simmer (the pressure cooker is still uncovered!) until the liquid cooks up (about 4 minutes).
- Serve with hot sauce, if desired.
This recipe is omnivore-approved! My husband even ate leftovers for dinner one night.
Yesterday I was craving oatmeal. I had reheated my big batch of Pressure Cooker Oatmeal last week, though, so I wanted something different. Savory. I also really didn’t care how quickly the breakfast cooked up, so I opted to use the rice cooker. See, I use the pressure cooker for speed and the rice cooker for ease: dump the ingredients, stir, press start, wait. eat.
Ingredients (Serves 4)
- 1 cup rolled oats (not instant)
- 1/4 cup pepitas (pumpkin seeds)
- 1/4 cup almond slivers
- 1/4 cup steel-cut oats
- 1 tablespoon amaranth
- 2 tablespoons nutritional yeast flakes (fortified with B-12)
- 1 1/4 cup low-sodium vegetable broth
- 1 1/4 cup unflavored flax milk (or other plant-based milk)
- Herbamere, to taste (or salt, optional)
- Add all ingredients to the rice cooker.
- Use the porridge cycle. (If you are using a rice cooker without a porridge setting, a sensor will determine when the right amount of liquid has been absorbed and the cooker will turn off automatically when the oats are done.)
- Stir at 30 minutes and then keep an eye on it. I cooked mine for 40 minutes (before the rice cooker turned off).
- Garnish with pepitas and add Herbamere (or sea salt), to taste.
I don’t think there are words to describe how much I loved this porridge. I implore you to try it. Then please come back and tell me what you think. I hope you love it as much as I do!
What plant-based creations have you been eating for breakfast?