The 10 Minute Scramble

10 Minute Scramble.

I was on the phone with my brother a few days ago and he had a request for my blog. He wanted me to post some recipes that are really, really easy to prepare. For starters I decided to make an easy breakfast scramble with simple ingredients. There are four main ingredients to this scramble: extra firm tofu, vegan cheese, vegan bacon, and jalapenos. It takes less than ten minutes to make. Simple right? Of course, you can add bell peppers, tomatoes, or other vegetables if you’d like. For this, though we are going to keep it simple and delicious.

So here you go John, this one is for you.

Easy Breakfast Scramble

Serves 2

Ingredients:

1 14 oz package extra firm tofu

8 strips vegan ‘bacon’ (I used LightLife smart bacon)

2/3 medium sized jalapeno, diced

1cup shredded vegan cheddar cheese (I used Daiya brand)

2 tbs nutritional yeast 

1 clove garlic, minced

1/2 tsp salt 

1/2 tsp pepper

Preparation:

• In a large bowl crumble the tofu into a ‘scrambled-egg’ like consistency.

Crumbling tofu into 'scrambled eggs'

• Add the jalapeno, shredded cheese, nutritional yeast, garlic, salt and pepper. Mix together.

• Heat a large non-stick skillet on medium heat and lay the 8 pieces of vegan bacon flat on the skillet.

• Cook for about 3-4 minutes (flipping pieces over half way through) or until the bacon becomes slightly crispy.
• Tear or cut the vegan bacon into smaller pieces (about 1/2 inch pieces).

Careful when tearing the vegan bacon- it's hot.

• Add the tofu mix to skillet and mix with bacon.

Mix everything together and cook for 3-4 minutes.

• Cook for 3-4 minutes. Enjoy!

Meet Me In The Morning Lemon Muffins

Addicting Lemon Muffins!

Woke up smiling this morning. Not sure why... maybe it’s because I love beautiful, lazy Sunday mornings? Either way, I wanted to keep the good feeling going so I decided to make lemon coconut muffins to match my good mood. I tuned into a doo-wop station on Pandora Radio and got cookin. I love these muffins because they have a cake-like consistency but are still sweet and refreshing. I would go so far as to say they are the best vegan muffins ..ever. Just try not to eat the whole dozen in one sitting. 

Meet Me In The Morning Lemon Muffins

Makes a dozen muffins

Ingredients:

1 3/4 cups all-purpose flour

3/4 cup sugar

1 teaspoon baking powder

3/4 teaspoon baking soda

1/4 teaspoon salt

1 8 oz container non-dairy lemon yogurt

1 egg replacer 'egg' 

1/3 cup earth balance butter, melted

1 tablespoon lemon juice

1/2 cup flaked coconut

(coconut oil or other type of pan greaser)

Topping:

1/3 cup lemon juice

1/4 cup sugar

1/4 cup flaked coconut

Preparation:

• Preheat oven to 400 degrees.
• In a large bowl combine the flour, sugar, baking powder, baking soda and salt.
• In a medium sized bowl add the egg replacer (I used Bob’s Red Mill Egg Replacer, so I added 1 tablespoon egg replacer mixed well with 3 tablespoons water, if using another brand follow directions on the package for making the “egg”) beat the egg replacer with the yogurt, earth balance butter, and lemon juice.

Mix 'wet' ingredients well then add to dry ingredients.

• Add the wet ingredients to the dry ingredients and stir just until combined. 

Stir until just combined then add coconut.

• Fold in the coconut flakes.
• Grease a muffin tin with coconut oil and fill two-thirds full with muffin batter.

Fill each 2/3 full.

• Bake for 18-20 minutes or until you can stick a toothpick in the middle of the muffins and pull it out without any batter left on toothpick.
• Let muffins cool for a few minutes and then move to a wire rack.
• Topping: In a saucepan heat lemon juice and sugar and cook until sugar dissolves. Add coconut and stir continuously for 3-4 minutes. 
• Using a toothpick poke 7 holes in each muffin.

Use a spoon and add topping to each muffin.

• Spoon the topping over each muffin and enjoy!