A solid breakfast is a portal to a day of balance and happy bellies! This vegan recipe was made for me the other day, I made it for my friends for brunch - now I pass it on to you:
In a pan on the stove with vegan margerine and/or vegetable oil, cut potatoes into discs, cubes and strips. Variety is the spice of (vegan!) life. Take a cue from an Eastern European tradition - put shredded potatoes into the skillet as well. Fry on low while adding chopped yellow zucchini, fresh peppers and red onion. So important to remember to wash those pesticides off your to-be-breakfast unless it's an organic effort! Here is a post from the blog Creative Lifeskills to assist you in thoroughly cleaning produce. Also throw in a handful of chopped coriander/cilantro while continuously sprinkling curry powder to your preferred taste. If you are trying to beat the heat and don't think that getting a curry-sweat on sounds appealing, note that purposful perspiration from spicy cuisine is actually a method of self-cooling in hot climates! Serve Cuke Salad with Always Special Sauce on the side. Enjoy your I-can't-believe-this-is-vegan meal!
Suggested Ingredients:
vegetable oil
potatoes
yellow zucchini
pepper
red onion
coriander/cilantro
curry powder
tomatoes
hemp seeds
Cucumber Salad
cucumber
parsley
dill
red onion
lemon juice
Always Special Sauce
Blend and add to Cuke Salad...
oil
tofu
basil, parsley and/or dill
soy milk (regular, not vanilla!)
