august 24, 2011

breakfast:

  • french press coffee (with vegan sugar)
  • green smoothie: frozen mixed berries, frozen peaches, enriched rice milk, amazing meal, flax meal
  • tempeh scramble

so in my quest to use temeph for every dish possible, i tried tempeh scramble for breakfast this morning.

TEMPEH SCRAMBLE RECIPE

  • one block tempeh (i used wild grain), steamed then diced
  • 2 yukon gold potatoes (skins on!), diced
  • 1 red bell pepper, seeded & chopped
  • 1 yellow onion, chopped (i like big chunks!)
  • 1 zucchini, chopped
  • 1/2 yellow squash, chopped
  • daiya cheddar shreds
  • chili powder, cumin, paprika, tummeric, salt & white pepper

i heated some olive oil in a saute pan and sauteed the onions for about 7 minutes. then i added the potatoes and red peppers and covered the pan. also add the spices at this time! (keep an eye on it & add water if needed so ingredients don’t stick to the pan!) STEAM THE TEMPEH while these veggies are cooking!!!! after the potatoes and peppers are somewhat tender (about 10-15 minutes) add both squash & tempeh to the mixture. stir well.  add water if needed. once peppers are cooked add daiya until melted and serve!

tempeh scramble

what a delicious breakfast. i think i’ve found a permanent replacement for tofu. i mean don’t get me wrong, i love a good tofu scramble but TEMPEH SCRAMBLE is DELICIOUS!!!!!!!!!!

lunch:

  • leftover mac & cashew cheese
  • leftover tempeh scramble

dinner:

  • leftover mac & cashew cheese

i know. boring. leftovers. i need to clean out the fridge and eat all my delicious leftovers so i can go food shopping and make more yummy meals. 😀

dessert:

nom nom nom nom nom nom nom nom

unfortunately i’m out of all nut butters (cashew, almond, peanut) so i can’t make the frosting recipe. 😦 sad. but they’re pretty good without it! 😀 i have powdered sugar and lemon and rice milk so i might just make a regular frosting!! woohoo! i heart donuts so much!

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