An easy recipe for a Sunday brunch recipe that’s all vegan!
As you may have picked up by now, I, Ankitha Gadag, am NOT a vegetarian or vegan or any variation of that. Ankitha Gadag is and will always be, a (proud) Carnivore. No offense to anyone who is Vegetarian/Vegan/Other, but I am still primitive in the sense that my hunter-gatherer ancestors and I had one thing in common – our love for MEAT!!!!
That said, this recipe will blow you away. It’s dairy free, vegan, vegetarian, etc and it still tastes delicious. I had to get creative when cooking brunch for a vegetarian friend (FYI, brunch options get REALLY limited when you can’t use eggs…).
Anyways, I hope you guys enjoy it. It’s relatively easy to make and needs few ingredients!
- 1 package of firm tofu, drained and pressed
- 3/4 can of coconut milk
- 1 tbsp of ginger
- ½ onion, chopped
- ½ onion, chopped
- 1 large garlic clove, minced
- ¼ red bell pepper
- 4 white mushrooms
- ¼ teaspoon white pepper
- 1/2 teaspoon curry powder
- 2 tablespoons chopped parsley
- 1 tablespoon olive oil
- ½ teaspoon of salt
- Lemon zest
- 1 serrano pepper
- Saute onions, garlic, ginger and sliced serrano pepper in some olive oil to let out the flavors
- Add in the bell peppers and mushrooms and let it cook till soft
- Add in tofu and coconut milk
- Add in your spices
- That’s it! Scoop up some and serve hot.
How to make quick easy scrambled eggs with veggies and cheese
Despite the title, eggs are an all day food. Breakfast eggs, Lunch eggs, and Dinner eggs – this is the typical diet of my vegetarian friends. Eggs come in so many different forms as well – scrambled eggs, eggs benedict, eggs over easy, fried eggs, omelette… the possibilities are endless. This particular recipe will hopefully inspire your creativity with eggs and help you incorporate a lot of great veggies into your diet.
-Eggs (2 )
-Garlic (1 clove)
-Bell Peppers (1/4th)
-Parmesan cheese (handful)
-any other greens of your choice (kale, swiss chard, asparagus etc)
*Optional: Morningstar Veggie Sausage
- Start with a little olive oil. Add your favorite spices when you heat the oil. I use a dash of basil, oregano, salt, pepper, chipotle/paprika/cayenne (one of these)
- Once fragrant, add in your chopped vegetables. Cook for at least 5 mins
- Add in the eggs
- Make sure you are cooking on LOW heat. This is key to avoid overcooking your eggs and keeping them moist. Cook till the eggs are scrambled, but still a tad runny
- Now add in the Parmesan cheese. You can turn off the heat and cover till the cheese is melted
Chunky and flavorful guacamole made with all-natural and fresh ingredients
Guacamole is one of my favorite snacks in the world. It’s healthy – full of great fats and tons of health benefits. It’s versatile – snack on it with some chips or use it as a topping for nearly any dish (eggs, toast, sandwich, burger, etc), and it is DELICIOUS as a party appetizer. There has never been a time I served it and didn’t get asked for the recipe.
For the record, I never shared the recipe… until now…
That said, for this top-secret recipe, you will need :
- 1 large avocado
- 1/2 small, red onion
- 1/2 lime
- 1/2 tomato de-seeded
- 4 Thai chilies or 1-2 jalapenos (depending on how spicy you like it!)
- cilantro (handful)
- sea salt (key words: SEA salt)
- 1 garlic clove
- Chop the garlic and chilies in really fine pieces, The finer the better. Most recipes would tell you to de-seed your peppers, but not I. That’s where the kick comes in
- Chop your onion, in fine cubes. Wear your goggles if you need to
- Chop the tomato. Its important to remove the seeds so the guac isn’t too runny
- Add the avocado. Here’s a cool trick on how to cut it like a pro
- Add the sea salt. I normally add around 1 tbsp, but taste test it as always
- Add in the lime juice and chopped cilantro last
- Stir! If you have a mortar & pestle, that’s even better