Breakfast: It’s Sunday comfort, cozy breakfast time. One of our many versions of vegan eggs and potatoes, is this one-skillet fluffy vegetable omelette. This one is made with chickpea flour, soft tofu, collards, onions and roasted red peppers; served with sweet potato home fries, guacamole and Arbor Teas vanilla black tea with soy milk.
I think it looks even better on my plate.
Daily Green Juice: Kale, Collards, Napa Cabbage, Celery, Carrots, Lime, Ginger
Dinner: Working all day on grant proposals (yes we work 7 days a week here at REAL) we needed a break. Thank goodness Green Zenphony is in our neighborhood. We did not get what we typically order. We shared an order of Stir Fried Pea Pod Leaves. Gary got the Sesame Seitan.
I had the Asam Fish.
Evening: Peppermint tea is required for drinking after a dinner of Chinese food.
I am a new vegan and would love your vegan egg and potato recipe. I made seitan from scratch yesterday and I love it! Am not missing my former eggs, dairy and cheese.
We love to hear from new vegans. Congratulations on making your own seitan!
This breakfast was a variation of a number of “egg” dishes we have made before. It consists of making a batter with chickpea flour and seasonings, pouring it over the vegetables and baking it. The first recipe below was published in Living the Farm Sanctuary Life. We used soft tofu with the chickpea flour batter this time instead of firm tofu.
Baked No-Egg French Omelette Soufflé with Kale and Onions, Gluten-Free
https://responsibleeatingandliving.com/baked-no-egg-french-omelette-souffle-with-kale-and-onions/
Spinach Frittata
https://responsibleeatingandliving.com/easy-spinach-frittata/
Joe’s Special with Tempeh
https://responsibleeatingandliving.com/what-vegans-eat-day-33/
We have two baked potato recipes that we make a lot with sweet potatoes or any white, yellow or red potato:
https://responsibleeatingandliving.com/home-fries/
https://responsibleeatingandliving.com/baked-yam-fries/
Since you’ve made your own seitan, if you ever want to make something very special, take a look at our Osso Vita recipe, which was also published in Living the Farm Sanctuary Life.