Growing up, one of my favourite things to have for dinner was breakfast. It’s so fun for kids and I truly enjoy it just as much now, as a grown up (gulp). I wasn’t too sure how my little guy would react to scrambled tofu instead of eggs, but it was a great success. It’s amazing what a little turmeric can do to give the tofu such a great colour. Although I made these for dinner, they make a great breakfast or even lunch (I reheated them today and they were delicious).
Who doesn’t like a breakfast burrito, right? I wanted to show the nutritional value of this vegan version compared to a typical egg burrito. I live for super tasty food that is also nutritious. Here is what it looks like:
So, as you see you’re still getting a high protein breakfast, but one which is vegan and cholesterol-free! Ready in about 25 minutes.
Scrambled Tofu + Kale Breakfast Burritos
Makes 5-6 burritos
- 6 flat breads (I used whole wheat and flax)
- 1/2 teaspoon coconut oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, seeded and diced
- 2 cups chopped kale, stems removed
- 1 14 oz block extra firm tofu, pressed for 10 minutes, crumbled
- 1 tablespoon nutritional yeast
- 1/2 teaspoon turmeric
- 1 teaspoon hungarian paprika
- 1 teaspoon dried sage
- 1 teaspoon cumin
- sea salt and freshly ground pepper to taste
- Turn on oven to the lowest heat, place flat breads on a baking sheet, and pop in the oven to heat while you prepare the tofu scramble.
- Heat coconut oil in a large pan over medium heat.
- Add onion and garlic and sauté for 5 minutes or until onions are translucent.
- Add the bell pepper and kale and continue sauteéing until the kale is slightly wilted, approx. 5 more minutes.
- Add crumbled tofu to the pan, along with the nutritional yeast, turmeric, sage, cumin, salt and pepper and fold all to combine. Heat for another 2 minutes, then turn off the heat.
- Spoon tofu scramble onto warmed flat bread. Fold into a burrito, serve, and enjoy!
Q&A With Dream In Green Girl
I’m really excited to share with you all a Q&A I did with Katie from Dream In Green Girl. I hope you enjoy taking a peak into how Love and Lentils began, what my food philosophies are, and even healthy grocery shopping tips.
Thanks for reading,
My all time favourite way of preparing vegetables is roasting them. Depending on the vegetable, it could be a short or long process. This salad includes roasted asparagus and grape tomatoes which really don’t take long at all. Hence, a perfect weeknight meal. If you follow Love and Lentils, you’ve probably realized my appreciation for simplicity, and I think that is seen in my meals as well. Although this is so simple with few ingredients, the flavours are delicious together, and the best part is, you’ll have this on the dinner table in 25 minutes. We had our bean salad with vegan smoked apple sage sausages by Field Roast (side note; best vegan sausages ever). Not a single weird ingredient and absolutely delicious. So, it was a lazy(ish) Monday…but it tasted amazing.
Mediterranean Style Bean Salad
- 2 small 398 ml cans organic cannellini beans, drained and rinsed
- 1 pound fresh asparagus, washed and trimmed
- 1 pint grape tomatoes, rinsed
- juice of 1 lemon
- 2 tablespoons olive oil plus more for drizzling
- 2 tablespoons fresh oregano, roughly chopped
- kosher sea salt and freshly ground pepper to taste
- Preheat oven to 375ºF.
- Place asparagus and grape tomatoes onto a baking sheet and drizzle with olive oil. Sprinkle sea salt and freshly ground pepper overtop.
- Place asparagus and tomatoes in the oven and roast for 15 minutes, or until asparagus is slightly tender and browned.
- Prepare your vinaigrette by combining olive oil, lemon juice, oregano and salt and pepper. Mix with a fork to combine.
- Chop the asparagus into 2″ long spears and combine in a large bowl with beans and tomatoes. Top with vinaigrette and mix gently to combine.
- Serve with grilled lemon wedges (I did this using a pan on the stove).
If your mornings are anything like mine, they don’t offer too much time before we need to scurry off to preschool and work. My son, like me, also doesn’t have much of an appetite first thing in the morning. Smoothies have come to the rescue, for both of us. He’s always liked fruity smoothies, who doesn’t, but he was a little reluctant when he saw a bunch of baby spinach leaves going into this morning’s smoothie. I guaranteed him this drink was packed with all the awesome things that make him strong and healthy. Moments later we had a green-smoothie-guzzling boy. You really don’t taste the spinach in here, it’s just an added antioxidant bonus! It also doesn’t need any sweetener, as the fruit is sweet enough. If you don’t have flax seeds, go ahead and use chia seeds, but don’t skip this ingredient. It’s another one of those amazing hidden ingredients which you do not taste but are bursting with nutrients like omega-3 and fiber.
Berry Green Breakfast Smoothie
Makes approx. 2 cups
- 1 cup unsweetened almond milk
- 1 cup organic baby spinach
- 1 cup organic strawberries
- 1/2 cup organic blueberries
- 1 small organic banana
- 1 tablespoon ground flax seeds
- Combine all ingredients into a blender. Let your child do the whizzing, it works wonders in helping them eat/drink what they help prepare.
- Drink immediately, enjoy!
I’ll start by saying that this is not ideally something that you would cook up like I did on a weeknight after work. It’s best done on the weekend, in big batches, and reheated throughout the week for a super delicious, hearty, vegan chili. I say this because the cooking time is a little long, and the longer it cooks, the better it tastes. So squeeze it into your weekend plans instead, k?
The second thing I must tell you about this chili is that it is most definitely the best vegan chili I’ve had. My husband was skeptical, kind of bored of the idea of beans, but the addition of bulgur gives the chili a fabulous texture. This recipe was created because we all needed a little bit of warming. With temperatures close to -35ºC in Montreal, we needed some heat! And heat we got! My son is used to spicy food, so he enjoyed this, but you can always use less jalapeño to satisfy the whole family if they’re not used to the heat.
Spicy Bulgur Chili Recipe
Makes 12 servings
- 2 tablespoons olive oil
- 2 yellow onions, chopped
- 2 cups shredded carrot
- 2 jalapeño peppers, seeded and minced
- 10 fresh plum tomatoes, diced
- 2 cups tomato sauce
- 2 15-ounce cans black beans, rinsed, drained
- 2 15-ounce cans kidney beans, rinsed, drained
- 1 cup bulgur
- 5 garlic cloves, minced
- 4 tablespoons chili powder
- 2 tablespoons ground cumin
- 2 tablespoons ground coriander
- 1 teaspoon ground cinnamon
- kosher salt and freshly ground pepper to taste
- chopped fresh cilantro for garnish
- Heat the oil in a large heavy pot over medium-high heat. Add the onion, carrots, and jalapeño and sauté, stirring often, until the onion is soft and translucent, about 5 minutes. Add the garlic and sauté for another minute.
- Add the bulgur, chili powder, and cumin and stir until well combined.
- Stir in the tomatoes, tomato sauce, and beans. Bring to a boil, then reduce the heat, cover, and simmer, stirring occasionally, until the beans are tender, about 1 hour. If you find it too thick, add a splash of water.
- Season with salt and pepper to taste. Serve with a sprinkling of cilantro.
So, what better way to kick off post #1 on my newly named blog, Love and Lentils, than with featuring, of course, lentils?! This one is a fan favourite around here, as the flavours and textures in this salad go so well together. It’s packed with protein (Jen, this one’s for you), and it was thoroughly enjoyed by the wee one. Although it’s absolutely freezing in Montreal with close to -40ºC temperatures, I fancy the day that I will pack this along for a summer bike ride picnic. A girl can dream, right? At least 90 days to go…..
The ingredient list may look long at first sight, but rest assured that it’s mostly spices which I’m sure you have in your pantry and which make this salad irresistible and addictive! I whipped this salad up in less than 30 minutes, and had leftovers for lunches and even dinner.
Sweet Lentil Salad & Greens
- 1 cup uncooked green lentils
- 2 cups spinach, chopped
- 1 medium red onion, diced
- 1 cup dried cranberries, roughly chopped
- 1/3 cup capers, drained
- 1/4 cup pine nuts, lightly toasted
- 1/3 cup cold pressed extra virgin olive oil
- 1/4 cup apple cider vinegar
- 1 tablespoon maple syrup
- 1 tablespoon dijon mustard
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- pinch of kosher salt and freshly ground black pepper
- Rinse lentils well and drain. Place in a pot and cover with a 3 cups of water, bring to a boil, reduce to simmer. Check on the lentils after 15 minutes and if they are al dente, they are ready. You do not want overcooked, mushy lentils.
- While the lentils are simmering, make the vinaigrette by placing all ingredients in a jar with a tight-fitting lid and shake to combine.
- When the lentils are cooked, remove from heat, drain and place under cold running water to stop them from continuing to cook.
- Place lentils in a large serving bowl. Add onion, spinach, capers, pine nuts and cranberries and toss with dressing.
- Serve and enjoy! Leftovers can stay in the fridge for up to three days.
Is it just me, or have things been a little slow around here these days? I’ve personally been a little less active with posts, but very busy behind the scenes. I haven’t seen many of your lovely posts as often these days either, so I’m wondering what you’re all up to as well! Perhaps you are all working on new plans, ideas, projects that you resolved to do in the new year? Whatever it may be, I’d love to hear about it.
On my end, it’s been almost a year that I started my beloved little blog. It began from a love for food and fashion, hence the name – Silk and Spice. As it evolved, and I evolved, I realized my focus began to shift, and I really became passionate about creating and sharing healthy vegetarian and surprisingly, a lot more vegan meals. Fashion went on the back burner (except in my day to day working life), and I just kept focusing on what I really enjoyed, here. Over the last few months, I’ve really started to connect with many people who I didn’t initially think would even bother reading my blog, and it’s helped me shift my ideas and perspectives. When I started my blog, I thought I would just connect with other like-minded individuals. You know, nooch eating vegetarians. But I was fortunate enough to get a lot of feedback from my readers, and the one common factor was that these people felt confident to cook these meals for their family members who would rather be eating a steak and doing so with simple ingredients, usually in a short amount of time. That seriously fueled me, and now more than ever I just want to be able to create a resource to go to for everyday weeknight meals that are plant-based and of course, made with love. For the working moms, the meat-eaters, the gals with the protein obsessed boyfriends, the plant-based foodies, the kids, and everyone else whose curiosity might be sparked.
Today I introduce you to the new face of my little blog, Love and Lentils.
Thanks for reading,