Category: Breakfast recipes

Favorite Oatmeal Recipe & Vegan Soup // a full day of eating

On By VictoriaIn Breakfast recipes, Recipes, Vegan baking, What I Ate TodayLeave a comment

Another what I eat in a day post with easy vegan recipes.

Breakfast: the tastiest oatmeal

IMG_9033

My favorite combo for oatmeal is peanut butter and blueberries, if you’ve never had it before you must try it. I made 1/2 cup of oatmeal with cinnamon, blueberries, and peanut butter. It was my day off, so I threw in a tablespoon of dark chocolate chips too. The brand I use is Enjoy Life, they make a bunch of variants of dairy free chocolate chips. For an exact recipe, you will need:

  • 1/2 cup old fashioned oats
  • 1/2 cup frozen blueberries
  • 1 tbsp Jif natural creamy peanut butter
  • cinnamon
  • 1 tbsp Enjoy Life dark chocolate morsels

First, I added the dry oats to a bowl and added enough water to cover the oats. I microwaved it for 1 1/2 minutes, keeping an eye on it to make sure the oatmeal didn’t overflow while it was cooking. Then I mixed it, added a little bit of cinnamon, then microwaved it for another minute. Once that was done I added in the frozen blueberries and mixed it together to defrost them, then I added the peanut butter and chocolate chips. I microwaved it for a few more seconds, just enough for the peanut butter and chocolate chips to melt.

Lunch: Split Pea Soup with white rice

 

We found a bunch of Amy’s vegan soups when we were at Kroger, and we picked some up for lazy meals. I had half of a can of the split pea soup with some white rice. It was light in sodium, and it was so delicious! If you pick up any of the soups, just be careful because not all of them are vegan.

Dinner: potatoes and spinach

Processed with VSCO with f2 preset

I just really wanted some potatoes and hummus. I made a cheesy sauce with 2 tbsp of Sabra’s classic hummus, 1 tbsp nutritional yeast, a little water to thin it out, and a few drops of Frank’s Hot Sauce. I made 1 cup of spinach to go with it, but I made it the lazy way by microwaving it with nutritional yeast and garlic powder.

Dessert: cookies

 

This is seriously the BEST chocolate chip cookie recipe: Liv B’s Chewy Chocolate Chip Cookies Recipe. You have to make these, this is going to be my go-to chocolate chip cookie recipe from now on. I really wanted some homemade chocolate chip cookies and found her video on YouTube, and had to make them. They turned out delicious and chewy and I recommend trying out her recipe asap.

That’s everything I ate this day! Just trying to keep it simple and tasty, and showing that being vegan is easy. ♡

Make tofu scramble with me

On By VictoriaIn Breakfast recipes, Recipes, Tofu3 Comments

I took a hiatus from YouTube for a few months, but I just posted a new video! It’s about how I make my favorite breakfast.

We’re housesitting for the next few days, and with a much larger kitchen than our own I wanted to make a short cooking video. I was going to make some tofu scramble before work and thought the lighting was good, and just wanted to film it. So here’s the recipe video on how I’ve been making tofu scramble. What’s your favorite breakfast to make? Let me know what you think in the comments! ♡

what I eat in a day // hummus edition

On By VictoriaIn Breakfast recipes, Recipes, TofuLeave a comment

In this what I eat in a day post I wanted to highlight one of my favorite vegan foods to eat and cook with, and that is hummus. For these recipes I used Sabra’s classic hummus (not sponsored, but if someone from Sabra sees this, hello!)

img_7066-1

Breakfast: Tofu scramble, spinach, white rice, and a cheesy hummus sauce.

Processed with VSCO with f2 preset

First, I made the white rice. My recommendation for cooking white rice perfectly is for every 1 cup of rice simmer it in 1 3/4 cups of water. I let it simmer for 18 minutes covered, then move it to a cool burner for another 5. Once the 5 minutes is over I’ll fluff it with a fork.

While the rice was simmering I scrambled some tofu over medium heat. For spices I used turmeric, black pepper, paprika, cayenne pepper, and nutritional yeast.

For the spinach I sautéed it with just paprika and more nutritional yeast.

Finally, the sauce. I used 2tbsp of hummus with 1tbsp nutritional yeast, paprika, onion powder, cayenne pepper, and a little bit of water to thin it out. I also topped mine with sriracha for a little extra spice.

(My serving was 1/2 cup white rice, 1/3 of a package of tofu, and 1 cup of spinach.)

Lunch: dumplings and some more white rice.

IMG_7171

We buy these pre-made dumplings from Winco. I air fry mine so I don’t have to use oil, then I add them to a pan I preheated on medium high heat, add 1/4 cup of water, and quickly cover them for 1-2 minutes.

IMG_7162

For this hummus sauce I used another 2tbsp of hummus, a few drops of soy sauce, a splash of sesame oil, and sriracha.

Dinner: lentils and pasta with a hummus sauce

IMG_7180

I threw this together one morning for lunch before work, and now I’ve been eating it almost every day this week. This is some jumbo elbow pasta with green lentils and spinach. I mixed it all in a bowl with hummus, lots of nutritional yeast, paprika, onion powder, cayenne pepper, and black pepper. I store the pasta and the lentils separately, and whenever I want to make lunch or dinner I’ll measure out the portions and heat it up. This one is so easy, even when you’re in a hurry.

(This serving was 1 cup of pasta, 1/2 cup lentils, and 1 cup of spinach.)

Basically, I’ll just put hummus in whatever I’m eating.

The best vegan breakfast sandwich

On By VictoriaIn Breakfast recipes, Recipes, TofuLeave a comment

IMG_6880

I made what I believe is the best breakfast sandwich yesterday morning, and I had to share it.

What you’ll need (for one serving):

  • 1/4 block of tofu (I cut mine in half, then cut those halves in half into skinnier patties)
  • Sourdough bread
  • Chao Creamy Original vegan cheese
  • Avocado (mashed)
  • Lightlife Deli Roast Turkey style slices (this is what we had and they’re really good, I also like the Tofurky deli slices)
  • Spices: black pepper, paprika, turmeric, cayenne pepper, and garlic powder

After I cut the tofu I lightly covered the sides with the spices. Then I cooked it in a pan on medium heat until it was cooked on the outside and still a little soft on the inside. I didn’t want to use oil, and my non-stick pan did it’s job pretty well but use oil if you need to prevent it from sticking. Once it was cooked I put a slice of the vegan cheese on top and covered it until it melted.

While that was melting I toasted the bread in the oven and mashed the avocado.

Finally, assemble it! This is what my finished sandwich looked like:

69EDB586-21F3-4408-81CE-A1E0088C2710

I was going for a fast food style “egg” patty sandwich when I started making it, but it quickly turned into a decadent one! Plus it was also only 390 calories and so filling. What’s your favorite breakfast food? Let me know in the comments!

(We made some more the next day on english muffins.)

What I Ate on Halloween // vegan

On By VictoriaIn Breakfast recipes, What I Ate TodayLeave a comment

Before I get into this post I just wanted to say that I do have a YouTube channel. Check out my latest What I Eat in a Day here: What I Eat in a Day (VEGAN) // #3

I worked on Halloween, but I still ate a good amount of pumpkin and junk food today.

Breakfast: Pumpkin pie oatmeal with chia seeds, cashew butter, blueberries, and dried cranberries. I used 1/2 cup of oats, about 1/3 cup of canned pumpkin, and pumpkin pie spice (cinnamon, nutmeg, cloves, and ginger) for the base. I microwaved the oats with some water (enough to coat the oats) for 1:30, then added the pumpkin and pumpkin pie spice and microwaved it for another 1:00. I mixed in about 1tbsp of chia seeds once it was done cooking and served it with frozen blueberries, cashew butter, dried cranberries, and more cinnamon to top it with.

Processed with VSCO with f2 preset

Lunch: Elbow macaroni, leftover chickpea curry (recipe here), hummus, and grilled mushrooms, onions, and zucchini.

Processed with VSCO with f2 preset

Dinner: I got home from work late last night, so we just ordered a pizza from Papa John’s. We ordered it with onions, tomatoes, and green peppers, plus I picked up some Daiya cheese from Winco (they only had the cheddar slices in stock!) and a package of Morning Star Veggie Buffalo Wings. I also picked up some dark chocolate, Swedish Fish, and Sour Patch Kids since it was Halloween and we snacked on that while watching scary movies. Here’s a picture of the pizza the next morning:

E57A403A-FE00-429B-8E81-DF5CC75661DB.JPG

That’s everything I ate on Halloween. I hope you all had a happy Halloween! Let me know how you guys celebrated in the comments. ♡

Easy Vegan Meals // #2

On By VictoriaIn Breakfast recipes, Creamy, cheesy, pasta recipes, Low Spoon Recipes, Recipes, rheumatoid arthritis2 Comments

Part 1: top 7 meals for bad days

An edit to the hummus pasta from the previous post: Add some vegan cheese to the sauce and melt it in! This makes it super cheesy. I’ve been loving the new Daiya cutting board style shreds.

Processed with VSCO with f2 preset

These are some more of my go-to lazy meals that I’ve been making. Like I said in my last post, I haven’t been in the mood to cook a bunch and make crazy recipes. Here are a few meals I’ve been eating recently that are cheap, quick, and easy.

Smoothies and nice cream. 

I know this isn’t anything special, but it’s been my go-to breakfast recently. It’s quick and easy to make, plus it’s packed with nutrients:

  • 2-3 cups of spinach (honestly, as much as I can fit into the blender cup.)
  • 1 cup cashew milk
  • 1/2 cup water
  • 1 cup frozen mangoes
  • 1-2 scoops of protein powder
  • Lots of cinnamon.

Blend the spinach, milk, and water first, then add the other ingredients once the spinach is creamy.

Processed with VSCO with f2 preset

Also, use less water and milk and turn it into nice cream and add some toppings.

One of my favorite nice cream recipes lately has been:

  • 2 frozen bananas
  • 1 scoop of protein powder (we’ve been using the brand Aloha in the vanilla flavor)
  • lots of cinnamon
  • and a splash of vanilla extract.

Processed with VSCO with f2 preset

I like to leave the bananas out for 15 minutes before blending because I think it makes the ice cream easier to blend and makes it creamier.

My body feels so much better on days when I make smoothies. My inflammation goes down and my energy levels go up (it is a slight, but noticeable change). I highly recommend adding smoothies to your daily routine.

Taquitos.

We made these one night when we didn’t want to make dinner but didn’t want to get takeout either. For our filling we mixed together some Boca veggie crumbles, refried black beans, taco seasoning, and chipotle tabasco sauce. We rolled them up in little tortillas with some Daiya cheddar cheese, baked them in the oven until the tortilla was crispy, then topped them with a little hummus. We also found some vegan sour cream at the store and had that on the side too.

Processed with VSCO with f2 preset

I topped these with hummus, but I love making a vegan cheese sauce (like the one I mentioned above with hummus and daiya) and dipping it in the fake nacho cheese. These are so easy and so filling. You can also add in some spinach or avocado, pretty much whatever you want.

Potatoes. 

We cut them up and bake them in the oven and eat them with some veggies, ketchup, and hummus. I find the little yellow potatoes easiest for me to cut. This one isn’t novel but it’s one of our go-to meals.

Processed with VSCO with f2 preset

Those are some meals we’ve been enjoying recently. They’ve been easy for me to cook especially on days when I don’t feel like cooking. Let me know what some of your go-to easy meals are in the comments!

Vegan Quiche

On By VictoriaIn Breakfast recipes, Recipes, Tofu1 Comment

I have been sick with the flu the past week, so I haven’t been able to make much of anything. I ate a lot of comfort food during that time, and for the first few days I only wanted to eat white rice.

When I was finally up for doing more than sleeping and watching Netflix I attempted to make a vegan quiche. For me, quiche is the ultimate comfort food. My mom used to make it for brunch on weekends and it would always be a treat, so I wanted to veganize her version while I was still a bit sick.

For the “egg” filling, blend these ingredients in a food processor:

  • 1 package of silken tofu (Be sure to pat it dry before blending, the inside of the quiche won’t cook if there’s too much water.)
  • 1/3 cup garlic hummus
  • paprika
  • black pepper
  • turmeric
  • 1/4 cup nutritional yeast
  • garlic powder
  • cayenne pepper
  • thyme

Processed with VSCO with m5 preset

Other ingredients we sautéed before adding to the pie crust:

  • zucchini
  • red onion
  • green onion
  • Tofurky smoked deli slices

Processed with VSCO with f2 preset

After sautéing the veggies and Tofurky slices, we filled the pie crust (we found an accidentally vegan crust at our local grocery store) with the tofu mixture, veggies, Daiya cheddar shreds, and Tofurky smoked deli slices, topped it with tomatoes, and put it in the oven at 375° for around 45 minutes. I would recommend checking how it’s doing after 25-30 minutes, and poking some holes to help the inside cook.

Processed with VSCO with t1 preset

This is the finished product: (we finally finished making dinner around 9pm that night, so the lighting wasn’t the best).

IMG_7040

I love veganizing my favorite dishes from childhood, especially when it’s this quick and easy to make. Most of the time it’s as simple as replacing non-vegan ingredients with vegan ones; in this case tofu instead of egg, vegan meat instead of sausage, and vegan cheese instead of regular cheese. Let me know if you try this recipe and what your favorite comfort food is in the comments below!

how we make tofu scramble

On By VictoriaIn Breakfast recipes, Tofu1 Comment

One of our go-to breakfasts on our days off is tofu scramble, either on sandwiches, tacos, bagels, or by itself. Sometimes we’ll cover it in vegetables and vegan cheese, and sometimes we’ll add hummus to give it a “cheesy” texture and consistency. Here’s what we did today:

We made the tofu like normal, scrambling it up to look like “eggs” and adding spinach.  Our go-to spices are garlic powder, black pepper, turmeric, cumin, chili powder, and nutritional yeast. I personally don’t add salt when I cook because I’m sensitive to salt, but it would also be good with some added salt.

When I order a tofu scramble out it is usually watery, but when I make it at home I like to cook all of the water out (like you would with eggs). We added in a few handfuls of spinach since we’re still on our new, healthy year kick, and we had some leftover cauliflower “cheese” from a mac and cheese we made, so we coated it in that.

IMG_6168

My mom used to make eggs with waffles or pancakes, cover the eggs in cheese, and I would add maple syrup to both. It’s a strange combo, but I liked the sweetness combined with the savory flavors. This is what I tried recreating today with these vegan waffles we found at Kroger. I topped them with a tiny bit of earth balance butter and blue agave nectar.

Another way I like tofu scramble is to mix it with some mashed avocado to mimic an egg salad sandwich. I always try to add in spinach or any other vegetables we have in the fridge to get in some extra greens for the day.

IMG_6034

Pairing the tofu with a veggie sausage is also delicious. One of our favorites is the Field Roast smoked apple sage sausage. We’ll also use either Chao or Daiya cheese, depending on what we have on hand.

IMG_5514IMG_5471IMG_5077

That’s how we make our tofu scrambles. It’s a favorite of ours to make when we have the time, plus there are so many different ways to make it. Let me know in the comments what’s your favorite way to make tofu, or what your favorite breakfast is if you’re not a fan of tofu.