Vegetable and Tofu Breakfast Scramble Recipe

Vegetable and Tofu Breakfast Scramble

Vegan, Organic and Local

Ingredients:

- Tofu, crumbled

- Zucchini – bite sized

- Carrots – bite sized

- Baby Portabello mushrooms – Bite sized

- Broccoli – bite sized

- 3 cloves of garlic – roughly chopped

- cooking oil – olive oil

- tamarack seasoning (for yellow ‘egg’ color)

- salt and pepper to taste

- Vegetable Sourdough bread – Old Town Baking Co. www.oldtownbakingco.com

Directions:

Crumble tofu in a bowl and add tamarack, salt & pepper.Β  Heat oil on medium heat in a pan that can be covered. Once oil is hot flatted tofu lightly on the bottom of skillet.

Add mixed vegetables and garlic. just on top and cover. Cook like that for 15 minutes, then uncover mixed well and cover again until veggies are just right. Just a bit crispy.

Enjoy!

get all of our organic fruits, vegetables and bread from our local Farmers Market – Downtown Riverside on Saturdays 9-1 by the Mission Inn….

I recommend all organic eating and local buying and as less corporate buying as possible.

Thank you,

Krista

Time with my SoyQuick Premier Milk Maker 930P

soyquick-premier-930PHi all. Well if you are reading this, you must be interested in soy milk and you just might like to read this.

A few months ago, I was lucky enough to win the SoyQuick Premier Milk Maker 930P, thru a sweepstakes from www.soymilkquick.com. I was and am just delighted. In our household, we do not drink regular cows or animal milk. Soy milk is our way, plus the occasional almond, hemp and rice milk. To get this gift, was such a blessing. With all the increasing costs of soy beans, being able to make the soy milk at home was a trill. First, it’ll save money, second, FRESH SOY MILK every morning!!!!!, not to mention, making the milk with your own hands handmade and with love. I couldn’t wait to get started.

I first went out and bought a huge bag of soy beans from our local Li’l Saigon..however, you are provided with a small bag of soybeans with the machine to start off with.

My first few attempts to make soy milk worked but there is a little bit of an art to it. However, its easy and enjoyable.

If you are looking at buying this item, I highly recommend it.

However, two things you must be aware of,

One: it’s a commitment. The fresh soy milk doesn’t last very long, so, in my experiences, I make soymilk every morning or every other morning. It takes about 15 minutes to make..however you have to wait for the milk to cool down before using it. It’s very hot at first.

Second: Be careful with the machine. The sensor inside is sensitive. I had to return my first machine and get a new one. The company is wonderful, excellent communicator and sent me another one free of charge.

The machine comes with everything you’ll need to make soy milk, tofu and it even comes with cleaning supplies. It is important to read the warnings in the manual provided.

This machine makes, almond milk, tofu, okara, soy milk and many other milks and drinks. Java Soy, Fruit Soy…really anything. It’s fantastic. I have only perfected soy milk at this point. I will post more recipes, ideas and experiences as I go along.

Thank you for reading. Check out their website: www.soymilkquick.com

If you have questions, recipes or ideas, please let me know.

thank you,

Krista

Blood of Nature

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We have been receiving our organic fruits and vegetables from CSA – Community Supported Agriculture (Inland Empire) on a weekly basis.Β  Not only have we gotten a beautiful arrangement of vegetables, greens and fruits, it’s different every week. We are supporting our local organic farmers and lighten our footprint on this earth while doing our part to help the community in the ways we feel best fits our lifestyle.

In these boxes, we have receive lots of greens, beets, wild spinach and broccoli rage. I have not yet figured out how to cook all these items, so we have decided to start juicing again. Every morning, I pull out a variety of fruits, vegetables and herbs, and juice them into a beautiful drink to start our day.

Today’s Juice was the BEST I have mad yet, Really, so good, it tasted like it was the blood of nature. Here are the ingredients:

  • 2 baby beetsbaby-beets
  • wild spinachwild-spinach
  • collard greens – a few leavescollard-greens
  • arugula greensarugula
  • broccoli Rabebroc-rabe
  • ginger – a little square piece, maybe a teaspoon (pealed)ginger
  • half of a cucumber with peal on if organic (peal the skin off if it’s not organic)pepsi_ice_cucumber_2
  • 3 Fuji applesi-apples-fuji
  • 3 small carrots, washed but not pealedcarrots

Unbelievable!!! Yummy!!!

Two Thumbs UP!!!

Krista’s Christmas Granola Recipe

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Krista’s Christmas Granola Recipe

Ingredients:

  • 8 cups rolled oats
  • 1 1/2 cups wheat germ
  • 1 cup sunflower seeds
  • 1 cup finely chopped almonds
  • 1 cup finely chopped cashews
  • 1 cup finely chopped pine nuts
  • 1 1/2 teaspoons salt
  • 1/2 cup brown sugar
  • 1/4 cup maple syrup
  • 3/4 cup agave nectar
  • 1/2 cup vegetable oil
  • 1/2 cup apple sauce
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 cup raisins
  • 1 cup sweetened dried cranberries
  • 1/2 cup dried dates

Directions:

  • Preheat the oven to 325 degrees F. Line baking sheets with parchment.Combine the oats, wheat germ, sunflower seeds, almonds, cashews, and pine nuts in a large bowl.
  • Stir together the salt, brown sugar, maple syrup, agave nectar, oil, apple sauce, cinnamon, and vanilla in a saucepan. Bring to a boil over medium heat, then pour over the dry ingredients, and stir to coat. dsc00459
  • Spread the mixture out evenly on the baking sheets.
  • Bake in the preheated oven until crispy and toasted, about 20 minutes.dsc00468
  • Stir once halfway through. Cool, then stir in the dried fruit.dsc00471
  • Store in an airtight container.

Sauted Vegetable Scramble with Pita Bread Recipe

Morning Vegetable Saute with Pita Bread

  • 1/2 zucchini, chopped
  • 1/2 yellow squash, chopped
  • a few button mushrooms, chopped
  • 1 carrot, pealed and chopped
  • 1 stalk of celery, chopped
  • 1/3 red pepper, chopped
  • 1 green onion, chopped
  • Pita Bread, flat Bread, warmed
  • Few stems of Cilantro
  • Few sprays of Bragg’s Amino Acids
  • 1 tbsp of Nutritional Yeast
  • Sea salt and pepper to your tasting
  • 2 Tbsp Olive Oil for cooking

Method:

Heat olive oil in a skillet. Add carrots, celery, mushroom, red pepper, squash and zucchini and saute for 5-7 minutes. Spray and few squirts of Bragg’s and mix well with vegetables. Sprinkle Nutritional Yeast and mix well. Cook for a few more mutes. Heat Pita bread and cut into triangles.

Serve with green onion and cilantro on top of vegetables. Spoon vegetables into a pita triangle. You can add hot sauce, if you like.

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