breakfast

Breakfast Nachos!!!

 

Who doesn’t like Nachos?? And don’t we all enjoy a good breakfast meal or brunch?? Well, I do, thats for sure! So often I am asked how breakfast can ever be the same again after going plant based, or how it is even possible to have a good breakfast meal. I PROMISE you, it can happen. There are loads of options, you just have to get creative. Breakfast, especially a good scramble, has always been my favorite meal. So naturally, I figured out how to make a breakfast scramble pretty quickly. Once I had that covered, I felt like the next step was to get even more creative and add a twist… I could have nachos at least once a day. I don’t know if it has something to do with the crunch of the chips, or perhaps the creaminess of the sauce and all the flavors coming together, BUT I LOVE THEM!! Heck, I would even order loaded veggie nachos without cheese or sour cream, ADD ALL the guacamole and still be a happy camper at a non vegan restaurant. Though lets be real, the creamy cheesiness makes me pretty happy.

So I decided I would make breakfast nachos! DUH! It was one of those spur of the moment decisions I made for mothers day Brunch last year and it was a hit!! Get ready though, these aren’t just regular nachos with salsa, guac, and cheese… I like to add ALLLLL the toppings. K, BYE! Just kidding, I’m not going anywhere yet, I still have to write the recipe. Here is the thing that is beautiful about nachos, you can add and subtract whatever you please to the dish. I am only writing an outline to you, it’s your decision if you want to go out on a limb and get creative and magical and substitute anything else you would like. Or maybe this time you make it ingredient for ingredient and then add a spin to your next batch..? Life is about creating! Get creative, Be creative! Happy Tuesday loves.

 

Breakfast Nachos

For the Queso:

-1 Cup White Beans

-1/4 Cup Water
-1/4 Cup Nutritional Yeast
-1/4 Red Bell Pepper (cut into 4 pieces)
-1 Tablespoon Jalepeno
-1 Tablespoon Lemon
-1 teaspoon Salt
-1/4 teaspoon Garlic Powder
-1/4 teaspoon Onion Powder
-pinch of Cumin
  • Put all ingredients in a high speed blender and blend until creamy; for about a minute.
For the scramble Topping:
-1/2 Large Onion
-3 Cloves Garlic
-1 1/2 Zucchini
-1 1/2 Cups Broccoli
-1/2 Bell Pepper
-10 Mushrooms
-1 package extra firm tofu
-1 Handfull of Spinach
-1 Package of Soyrizo
-Taco seasoning
Optional Toppings:
Guacamole (make your own, or use my recipe in the dips section)
Sour Cream (Tofutti brand is great)
  • Chopp the onion and sautĂ© with a pinch of salt on medium heat for about 5 minutes, or until translucent. Then add the garlic and sautĂ© another 2 minutes. Add zucchini and broccoli and sautĂ© for about 5 minutes, add taco seasoning or salt+black pepper+cumin+cayenne to season. Then add bell pepper and mushrooms and sautĂ© another 5 minutes. Take the tofu out of the package, drain the water, (if you have time, press the tofu inbetween a towel or paper towels for 30 minutes to drain the water out even more. You can place a pan on top to give some weight) once drained, crumble the tofu with your fingers over the pan to give it a “Scrambled” look. Add more seasoning and cook another 5-10 minutes to allow the tofu to soak up all the flavors. At the end, I like to add a heaping handful of spinach, which will look like a lot at first, but it will wilt down pretty quickly. Once the spinach is wilted down the scramble topping is ready.
Towards the end of cooking the scramble, empty the soyrizo into a different pan on low heat and add a little water to break up the mixture. Let it warm up for about 5 minutes and it will be ready to serve.
Option to add black beans as well. Warmed up or straight out of the BPA free can. BOO-YA.
After you have all of the components ready, THROW THAT ON A PLATE AND PILE HIGH!!! Well, if I were you, I would pile high. That means more nutrients and more food. Not that I am advocating to over eat, but ya know, I am sure you’ll want to eat now… Enjoy Beautifuls!
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appetizers

Jalepen-YO Face

IMG_9774Do you have a fun summer party, get together, or house party you’re attending or hosting? Why not create a simple cheezy jalapeño appetizer that’s going to get everyone Lit? I Love using this recipe for Super Bowl parties too.

I love creamy and silky textures in a recipe. When I went plant based I was so afraid of leaving cheese, yogurt, ice cream, and other dairy items. I thought for sure that I would never be able to enjoy creamy foods in my diet. Little did I know of the great creamy alternatives and even that nuts like cashews are very creamy when soaked and blended with liquid. A tip I will give you, when working with creamy dishes, add the slightest bit of crunch on top to balance texture and enhance the complexity of the dish.

If you are bringing this as an appetizer don’t tell anyone its plant based and just see what they say. It is truly my favorite thing to see people enjoy the dish and later in conversation see their face light up when they realize it was Vegan and has no cholesterol.

Ingredients:

• 10 Jalapeños, cut in half length wise and seeds removed
• 1 tub non-dairy cream cheese (you’ll use half-so you can also double this recipe)
• 1/2 C. Dairy free cheese (I like Daiya pepper jack shreds)
• 1/4 C. Nutritional Yeast
• 1/4 teaspoon Paprika
• 1/4 teaspoon Pink Himalayan Salt

Create process:

– preheat oven to 350 degrees.
– Rinse and slice jalapeños in half, remove seeds and any white extra flesh inside.
– Place jalapeños on a baking dish and bake for 6 minutes.
– Combine all the ingredients in a mixing bowl with a spoon or spatula while jalapeños get a quick pre bake.
– Let jalapeños cool, then fill them with the mixture.
– For added cheezy look place a few shreds of cheese on each jalapeño separately.
– Cool for 12 minutes. Take out and cool.
– Option to garnish: green onions or fakin bakin bits

*** Don’t eat before your guests arrive or before you get to the party, people WILL be disappointed….

Love,   Stephie