Tofu Scramble Breakfast Tacos

Posted on January 3, 2012 by Jamie
Sunshine Burgers Sunny Seed Up

Perfect for a vegan brunch!

After over a week of traveling and living out of a suitcase, it felt nice to be home.  Since it had been awhile since I was in my own kitchen, I decided to stray from my ordinary breakfast routine.  I’ve actually never done a tofu scramble before and was pleasantly surprised with how it turned out.

Ingredients:

  • 1 tbsp olive oil
  • 1 yellow onion, chopped
  • 1 clove garlic minced
  • 10 mushrooms, sliced
  • 1 bell pepper, diced
  • 1 package of extra-firm tofu, drained and rinsed
  • 1 cup spinach leaves, rinsed and dried
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tsp paprika
  • 2 tbsp nutritional yeast
  • salt and pepper, to taste
  • Tortillas
  • Tempeh or other fakin bacon strips (optional)
  • Avocado (optional)
  • Green salsa (optional)

Heat olive oil in a pan and then add onion and garlic, saute for two minutes. Add mushrooms and pepper and saute until tender.  Meanwhile, crumble tofu with your hands into a bowl.  Add to pan and stir to combine. Add the spinach, turmeric, cumin, paprika, and nutritional yeast and saute for 5 to 8 minutes, stirring occasionally until tofu is bright yellow and cooked through. Season with salt and pepper.

Add to tortillas and garnish with avocado slices and salsa if you’d like!

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Chocolate Peanut Butter Mochi Squares

Posted on December 23, 2011 by Jamie
Fit Approach Sweat Pink

A delicious and easy dessert!

I recently discovered Grainassance’s Superseed Mochi which is a nutritious bake and serve rice snack made from whole grain brown rice, hemp seeds, pumpkin seeds, flax seeds, sesame seeds, poppy seeds and sunflower seeds.  It packs a protein punch and is gluten and dairy free.

I was craving something sweet but didn’t want to compromise the rest of my very healthy day so I decided to bake a few squares of mochi and top with a dollop of peanut butter and vegan chocolate chips.

Delicious!

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Baja Style Vegan Soft Tacos

Posted on December 21, 2011 by Jamie

I was craving Mexican food and wanted to make something that my meat eating boyfriend would also appreciate so decided to create my own version of a Baja style “fish” taco…only of course without the fish.

Vegan Soft Tacos

A New Twist on "Fish" Tacos!

Ingredients:

  • 3 tbsp olive oil
  • 1 tbsp miso paste
  • Fresh lemon juice (about a quarter of the lemon)
  • Salt and pepper to taste
  • 1/2 small red onion, chopped
  • 1 cup mushrooms (I used oyster but any will do)
  • 2 leaves kale, chopped
  • 1 Southwest Sunshine Burger patty, crumbled
  • 2 cups shredded cabbage
  • 1 cup shredded Daiya cheddar cheese
  • Tortillas

Mix miso paste, 2 tbsp olive oil, lemon juice and salt and pepper in a small bowl.  Use a little more than half of the mixture to coat the shredded cabbage and set aside.

Heat 2 tbsp olive oil over medium heat.  Add onion and saute until translucent.  Add mushrooms, kale and cook for about 2-3 minutes or until tender. Add the remaining miso mixture and cook until liquid is absorbed.

Heat the tortillas and shredded cheese until melted.  Meanwhile, warm and crumble the Sunshine Burger.  Add the veggie mixture, sunshine burger, and cabbage to tortillas and top with salsa, hot sauce, lime, sprouts or whatever else you want!

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Roasted Squash and Kale Salad

Posted on December 20, 2011 by Jamie

Sunshine Burgers vegan burgers

Did I mention I have a ton of winter squash?  Since I already made enough squash soup to last me a lifetime, I thought a nice light salad would be a really great addition.

Sunshine Burger vegan burgers

A light and fresh meal!

Ingredients:

  • 1 medium kabocha squash, roasted
  • 2 carrots, chopped
  • 2 green onions, chopped
  • 3 leaves of kale, chopped
  • 2 big handfuls of toasted pinenuts
  • 1/4 cup dried currants (or raisins)
  • 2/3 cup beer (like Anchor Steam)
  • 2 tsp Dijon mustard
  • 2 tbsp cider vinegar
  • 3 tbsp olive oil
  • 1 1/2 tsp brown sugar
  • 1/4 tsp fine sea salt

Make dressing by whisking together beer, mustard, vinegar, olive oil, brown sugar, and salt. Set aside.  Toss the squash in a bowl with about a third of the dressing. Let it sit for about a minute and then add the rest of the ingredients and the remaining dressing. Let sit about 10 minutes. Serve and enjoy!

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Creamy Butternut Squash Soup

Posted on December 16, 2011 by Jamie

Since I was the lucky recipient of a ton of leftover Thanksgiving centerpieces i.e. winter squash, I decided to make soup that I could have for dinner and freeze for many, many future dinners.

Sunshine Burger vegan burgers

Delicious on a cold night!

Ingredients:

  • olive oil
  • 16 fresh sage leaves
  • 2 red onions, chopped
  • 2 medium carrots, peeled and chopped
  • 3 leaves kale, chopped
  • 4 cloves of garlic, chopped
  • 1 tbsp thyme
  • 2 tbsp red chili powder (or to taste)
  • sea salt and finely ground pepper, to taste
  • 1 butternut squash, deseeded and cut into chunks
  • 8 cups of veggie broth
  • 1/2 can diced tomatoes

Heat a medium saucepan and pour in some oil. Add the sage leaves and fry for 30 seconds or until dark green and crispy.  Quickly remove them from heat and place them in a bowl and set aside. In the same pan, add the onion, carrots, kale, garlic, thyme, chili powder, sea salt and pepper and cook for 10 minutes or until veggies are tender. Add the squash and the veggie stock, bring to a boil and simmer for 30 minutes.

When squash is soft and cooked through, use a hand blender to blend into creamy smooth mixture.  Top with sage and enjoy.

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Pumpkin Spice “Cupcakes”

Posted on December 15, 2011 by Jamie

I went on a holiday baking craze and decided to make another attempt at vegan cupcakes.  Since I was in the mood for pumpkin, I decided to go with a chocolate chip pumpkin spiced cupcake.  And I’m happy to report that they turned out to be really tasty — only they taste a bit more like muffins rather than cupcakes which is why I decided not to frost them.  What should I do differently to get a cakier consistency?

Sunshine Burgers Vegan burgers

Delicious and healthy!

Recipe:

  • 1 cup turbinado sugar
  • 1/2 cup brown sugar
  • 1 cup pumpkin puree
  • 1/4 cup applesauce
  • 1/2 cup water
  • 1 tbsp Ener-G Egg replacer mixed with 4 tbsp water
  • 1 1/2 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp ground cloves
  • 1 tsp nutmeg
  • 3/4 tsp salt
  • 1 cup vegan chocolate chips

Preheat oven to 350. Combine wet ingredients in a mixing bowl and blend well. In another bowl, combine dry ingredients. Add the liquid mixture to the dry mixture and stir well. Stir in chocolate chips. Pour the batter into cupcake cups. Bake until a toothpick comes out clean – about 20 minutes.

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Mmmm Mmmm Breakfast Burritos!

Posted on December 14, 2011 by Jamie

I was starving after a big morning workout and made what turned out to be a deliciously healthy spin on a breakfast burritos. This just may become one of my new staples – as its easy and versatile – you can swap out the veggies for whatever you have on hand and eat it as breakfast or even lunch and dinner!

Sunshine Burger Hemp-fest Breakfast Patty

Delicious for breakfast, lunch and dinner!

Recipe:

Warm the tortilla and spread hummus on one side.  Top with veggies, sunshine burger crumbles and shredded “cheese.”  Garnish with avocado and sprouts. Fold up and enjoy.

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Holiday “Egg” Nog

Posted on December 12, 2011 by Jamie

I’ve seen many varieties of vegan “egg” nog in the store, but thought it might be fun to make my own.  It also allowed me to adjust the sweetens and spices to my liking.

Soy Free, Vegan Veggie Burger Sunshine Burger

Holiday Nog

Ingredients:

  • 12 oz tofu (firm)
  • 1 ripe banana (frozen)
  • 2 cups almond millk
  • 1/2 cup agave syrup
  • 1 tbsp vanilla extract
  • 1 cup rum
  • 1 tsp cinnamon
  • 1/2 tsp cardamom
  • 1/4 tsp nutmeg, plus a little more for sprinkling
  • 1/4 tsp ground cloves

Combine all ingredients in a blender until smooth.  Refrigerate for at least one hour, as the nog will taste best chilled.  Serve with a sprinkling of nutmeg and cinnamon on top.

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Couscous and Veggie Bake

Posted on December 7, 2011 by Jamie

This recipe is a fun (and vegan) twist on vegetable gratin.  Great for a chilly night!

Sunshine Burger Vegan Soy Free Dairy Free

Delicious on a chilly night!

Ingredients:

  • 1 tbsp olive oil
  • 4 -5 leaves kale, chopped
  • 1.5 cups mushrooms, sliced
  • 2 medium carrots, sliced
  • 2 cloves garlic, minced
  • 1.5 tbsp Earth Balance (or other butter alternative)
  • 2 tbsp all purpose flour
  • 2 1/4 cups almond milk (or other milk alternative)
  • 2/3 cups couscous
  • 1 cup Daiya cheddar cheese
  • 1 Garden Herb Sunshine Patty, crumbled
  • Salt and pepper, to taste
  • 1/4 cup tomato sauce

Preheat oven to 350.  Over medium heat, saute kale, mushrooms, and carrots in olive oil, add garlic and saute until tender.  In a separate saucepan, melt Earth Balance.  Mix in flour.  Cook mixture, stirring for about two minutes. Slowly, add the almond milk, stirring constantly. Bring to a boil. Remove from heat. Mix in couscous,  Daiya cheese, salt and pepper to taste.  In a shallow baking dish, layer the couscous mixture, veggies, Sunshine Burger and tomato sauce.  Bake about 30 minutes.

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Pumpkin Spice Bread

Posted on December 5, 2011 by Jamie

This simple to make bread is perfect as dessert or a side dish for a winter meal.  It could also make a great gift for coworkers, neighbors and friends!

Sunshine Burgers

Vegan Pumpkin Spice Bread

Ingredients:

  • 3 tbsp ground flaxseed
  • 1/2 cup water
  • 2 cups raw turbinado sugar
  • 1 1/2 cups applesauce
  • 1 can pumpkin puree
  • 2 cups whole wheat flour
  • 1 cup coconut flour
  • 1 tsp ground cloves
  • 1 tsp ground cinnamon
  • 1 tsp nutmeg
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt

Preheat the oven to 350.  Lightly oil two load pans.  In a food processor or blender using an electric hand mixer, whip the flaxseed and water together until creamy.  In a large bowl, stir together sugar, applesauce, pumpkin puree, and flax mix.

In a medium size bowl ,stir together the flour, cloves cinnamon, nutmeg, baking soda, baking powder, and salt. Thoroughly combine dry ingredients, then add them to the wet. Stir  until combined.

Spoon  batter into loaf pans. Bake for 55-60 minutes.

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