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English Breakfast, Veggie Style

IMG 6585 English Breakfast, Veggie Style

Happy New Year everyone! I aimed to get this recipe out to you all yesterday, but after cooking and shooting the photo, I was swept into New Year’s Eve party preparations: Veggie and Turkey pot pies for dinner, and the usual snacky bits for the party. Needless to say, I was rushed off my feet. Our New Years Eve has become an unofficial slumber party. The parents get to hang out, while the kids dance and play together, then off to bed, adults quietly hopeful for an extra hour of sleep. We woke up at different times today, feeling refreshed rather than wobbly, and enjoyed a gloriously warm and sunny morning.


My English Breakfast is remarkably easy to make as most of the hard work is already been done for you. Apart from the scrambled tofu (or eggs if you prefer) and sauteed kale, everything else needs just a bit of warming. If you’ve managed to give yourself a hangover (no judgement here. All good in tha ‘hood), this meal requires very little effort and the payback is huge, both nutritionally and taste wise. Of course you can drive to a diner, but there’s something gratifying about cooking with organic ingredients. You’re feeding your body and soul, and of course you can kick your feet up and chill without having to get the troops in and out of the car.  

English Breakfast



Scrambled Tofu or  Free Range Eggs
Organic Baked Beans and Whole Grain toast
Veggie Sausage or Fakin’ Bacon Strips (available at any health food store and stocked by many grocery stores)
Sauteed Kale with Ginger
Grilled Tomatoes and Mushrooms


1. Scrambled Tofu recipe: http://www.foodforvitality.com/2011/01/veggie-scramble.html 
Cover and keep warm while prepping the rest of the meal.


2. Sauteed Kale: Take a head of Lacinto Kale (also called Dinosaur kale), rinse and pat dry. Set aside. Chop half and onion, mince a clove of garlic, and roughly chop a half inch piece of ginger. Saute the onion, garlic, and ginger on medium heat in a frying pan for two minutes, taking care not to burn the garlic. Add the kale, stir, and cover, cooking for 2-3 minutes until tender. Cover to keep warm.


3. Baked Beans: In a small saucepan, warm two tins of organic baked beans on simmer. Cover and move on to warming the veggie sausages or fakin’ bacon.


4. Veggie Sausage or Fakin’ Bacon: Using a frying pan, add a tablespoon of oil and heat for 2-3 minutes on each side until they turn a bronze tone. While they’re cooking, move on to grilling the tomatoes and mushrooms.


4. Grilled Tomatoes and Mushrooms: Heat a broiler, grill, or grill pan. Lightly baste the veggies and put under a grill until they achieve a nice color. Take off the heat and plate immediately.


Toast the bread, slice and lay on the plate next to the tomatoes and mushrooms. Pour some baked beans on the toast. Add kale and sausage to the plate, and serve the scramble on the side. Serve immediately.





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