Vegetable and Tofu Breakfast Scramble Recipe

Vegetable and Tofu Breakfast Scramble

Vegan, Organic and Local


– 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.


Crumble tofu in a bowl and add tamarack, salt & pepper.  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.


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,


Fresh Lavender-Lemon Sugar Cookies


Lavender-Lemon Sugar Cookies


  • 1 3/4 cups all-purpose flour
  • 1/4 cup whole wheat pastry flour
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1/2 cup Earth Balance or any vegan margarine
  • 1 cup vegan granulated sugar
  • Egg Replacer (2tbsp water mixed with 1 1/2 tsp EnerG Egg Replacer)
  • 2 tablespoons soy milk
  • 2 tsp good vanilla extract
  • 2 tbsp lemon juice
  • 1 tsp fresh lavender buds
  • 3 drops lavender essential oil


  • Whisk together dry ingredients (flour, salt, baking powder, and lavender buds) in a medium bowl.
  • Cream margarine, essential oils and sugar with an electric mixer.
  • Mix your egg replacer and set aside – do not make too early or it will not be as effective.
  • With food processor or mixer running add the dry ingredients a cup at a time and mix until well incorporated.
  • With the mixer running add the vanilla extract, egg replacer and soy milk and mix until it is a consistent dough.
  • Line a baking sheet with parchment paper and roll the dough into small balls that are slightly flattened (they will not spread much during cooking).
  • Sprinkle cookies with sugar
  • Bake in a preheated oven at 350 degrees for 10-12 minutes. Bake until very lightly golden; do not allow to brown (unlike conventional sugar cookies they will not be as golden due to no eggs, for more yellow color add a pinch of turmeric to the dough).
  • Remove from the oven and cool on a wire rack. Enjoy!

Blood of Nature


We have been receiving our organic fruits and vegetables from CSA – Community Supported Agriculture (Inland Empire) on a weekly basis.  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!!!

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