Breakfast, lunch, or dinner. Easy, peasy, delicious!
Yes, it’s possible to wake up in the morning and load up on a nice filling scramble, with no eggs….say whaaat!?
I know, tofu has got itself a bad rep, but dear friends you can’t hate until you ain’t! That made no sense what so ever but trust me this Tofu scramble tastes like scrambled eggs. The secret is the seasoning. Tofu is a cameleon, he adapts to the environment faster than a jaguar sprinting across the savanna to hunt down a gezelle. Throw in some mushrooms for some extra umami flavor or just because mushrooms are delicious.
What you need to whip this bad boy up:
1 block firm Tofu
Any veggies of your preference
As you would do a normal egg, just whip it all up together in a pan, add the veggies and mushrooms together with your spices. So easy! And no nasty eggy liquidy shit to deal with. Serve with some bread or just eat it as it is. Breakfast, breakfast for dinner, lunch, you choose my friend.
It’s fall and we’re all falling down. Tripping on fallen birds nests (without any birds in them!!), blowing away in the wind, walking on crispy leaves instead of sunshine. It’s a trip, it’s a fall, it’s orange, yellow, red, and we love it.
It’s the season for the cozy things like Netflix and chill on a whole other level and obviously cozy, warm, comforting food.
Heat it up from the inside (before the Netflix and chilling maybe…) with this super simple, spicy, yummy turmeric and curry quinoa with lentils. Eat it as a side or as a meal, I made a big portion and killed that for lunch. It was a brutal battle. RIP beloved grains and spices.
All you need is
1 cup of Quinoa
1 cup of Lentils
2 1/2 cups of water
Simply boil the water and turn it down to medium after it starts boiling. Cook the quinoa with the lentils for about 15 minutes, until all the water is soaked up. Add all your spices while the quinoa and lentils are cooking. I don’t have the exact measurements for the spices, go after your taste buds. Some like it hot, some like it bland and boring. No, but spice it up after your preference. The turmeric will give the dish this nice yellow color, which is cute if you’re into yellow. I added some kale to get in those daily greens as well.
There you go, done! Simple as a bird flapping it’s wings in the am. Delicious and satisfying. Nice little shebang! I don’t know what the word shebang means but in my mind it’s a word that expresses a loud shout of joy, like “Oh man, this shit is shebaaang!”.
Happy Saturday beautiful people!
The Halloween spirit is upon us and the weather is playing tricks on us, acting bipolar with the sudden shift from hot, to cloudy, to rain, to cold, to hot again, and the loop goes on. Personally, I love me some cozy cloudy weather once in a while. The sun is nice but sometimes you just want to be stuck inside not doing shit and don’t feel bad about it.
Enough small talk and let’s get to the juicy point of this post! Started my day in the crisp 9 AM morning at SunCafe in Studio City, LA. Chef and owner of SunCafe, Ronald Russell had a cooking class where he showed how to make easy peasy raw vegan snacks. He went from sweet to savory with a chocolate mousse, feta dip, zucchini hummus, green dip, zucchini chips and chocolate truffles. Everything raw, everything vegan, everything delicious. What raw food means is basically that no food is heated above 118 degrees F. I personally don’t follow a raw vegan diet because I like that cooked food when the cold is creeping in, but as long as you follow a vegan diet, I’m just encouraging you to do your thing! Raw food is also an excellent way to make amazing vegan desserts, and these type of snacks. Everything was obviously delicious and so simple to make, but I was so impressed by the feta dip. It tasted exactly like a feta cheese dip! But with no cheese!! Yes it’s possible, it’s amazing, and it makes a vegan life so damn simple.
To sum it up, I had a great morning with some awesome snacking to start my day with. Left the class feeling inspired and ready to chef it up like curry on the court!
If you’re interested in raw food and vegan cooking classes check out SunCafe’s website for weekly classes. If your tummy is hungry I highly suggest that you grab a homie, or just yourself, and swing by the restaurant for brunch, lunch or dinner as well. Your tummy will go like “how you doin?”, which in simpler terms means, you’re going to love it.
(It’s absolutely essential that your nail polish is peeled off to pull this recipe off…)
I’m going to admit that I’m very lazy when it comes to cooking. I do like to cook, it has some kind of soothing element to it, but the best foods are the ones that goes quick and easy and tastes delicious. Win win situation all day man!!
So this easy little wrap, or more like a tortilla sandwich thingy took me like 15 minutes, if even that, to wrap up. Wrap up..heheh. Oh wow, my jokes are terrible…
I don’t follow any recipes when I cook, not for the most part. Literally just take a bunch of veggies of your preference and saute them nicely in a pan with a little coconut or olive oil. I fried up some broccoli, spinach, carrots and kale. Okay, an absolute crucial part when making your veggies; SPICE THEM UP! Seriously, spice the shit out of your veggies! Make them taste good! Use plenty off spices, improvise, don’t be scared!! So yes, spice those bad boys up and while you’re frying your vegetables, heat up some sweet potatoes and lightly toast the bread in the oven. The tortilla-ish bread I used is the Ezekiel bread which is made out of straight up grains. Healthy and gluten free and yummy and doesn’t leave you with a doughy heavy feeling.
When that’s done you simply put it all together. I like to have a “wet” base on my bread to make all the veggies “stick” more easy. I just used some hummus, smacked it up all over that half side of the tortilla and made my veggies and sweet potatoes come along together in a perfect harmony. BAM, you’re done. BAM, eat that shit.
Is what I was called the other day whilst out with my friends. Fits me kinda accurately and it has a nice cling, aka sound to it.
Speaking of lentils, which I by the way haven’t been eating in a while, I decided to cook up some of those bad boys together with some sauteed veggies and sweet potatoes. Yum to the freakin um! Spiced them up nicely with a lot of Indian flavors and it tasted similar, not identical, to some of my moms dhal. I can never replicate my moms cooking how hard I would try, she’s that one of a kind you know.
This little bowl was welcomed nicely in my tummy.