Scrambles and Shepards Pie

I tried a few new dishes this weekend, one for breakfast and one for dinner.  Are you ready for some pretty delicious recipes?

First, put on your apron :)

I've mentioned the blog Eating Bird Food before, and it is absolutely amazing!  It was there that I found the recipe for tofu scramble.  It's a vegan's version of scrambled eggs, and is quite delicious.  Find the recipe here.

Ah-maz-ing.  I really liked it, but Matt didn't fancy it too much.  He will eat just about anything, but he's not a big tofu fan.  If we would have had kale, like the recipe calls for,  it would have been a little more hearty.  Still pretty good, especially with hot sauce!

Then there was the waffles Matt made, with veggie sausage.  Don't have a recipe for those, since he put them together.  But they are one of my favorite foods, so I will be making more in the future, and surely post those recipes.

I stated on the previous post on sloppy joes that I like taking comforting meals I loved growing up and transforming them into vegan delights.  That's exactly what we did we Shepards Pie tonight.

Just saute onions and veggie crumble, add in a bag of frozen peas, carrots, and corn, and a teaspoon of low sodium soy sauce (worcester has anchovies, so steer clear!).  Then put in a pyrex or oven safe pan, top with mashed potatoes, and bake at 350 F for 30 minutes or so. 

OH. MY. GOODNESS.

This is going to be a regular in our home.  And I can't wait to fix it for friends on St. Patty's!! WEE!

Enjoy the last precious moments of your weekend, and have a most wonderful Monday!

Sweet Potato Quinoa Cakes

I found this Whole Foods recipe via my favorite blog, "Eating Bird Food".

This side is a mixture of two ingredients all vegans should have in their homes - sweet potatoes and quinoa.

Gather these things...

2 medium sweet potatoes, cut into chunks
1 cup quinoa, cooked
1 cup wild long grain rice, cooked
1/2 cup sliced spring onions
1/2 cup craisins (I left them out this time)
1 tbsp dried sage
1/2 tsp sea salt (always use sea salt!!)
1/2 tsp black pepper

Sauce:
2 tbsp vegan mayo
1 tsp spicy brown mustard
1/2 tsp dill
1/4 tsp paprika

Steam sweet potato chunks, and cook quinoa and rice.








Do I smell sweet potatoes???!

Purée sweet potatoes in a standing mixer.




Add quinoa




And rice




Now you know my secret!!

Add onions and spices, then form into patties on parchment paper, and put them in a 350 F oven for 15 - 20 min.




Serve warm, room temperature or cold.









Leftovers are perfect for breakfast!

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