Serves 4 | Prep Time: 45 min | Cook Time: 1 hour When you adopt a vegan diet, finding something to eat for breakfast often becomes your greatest challenge—well, that and convincing some of your friends to come over for a plant-based brunch. But don’t panic. Serve these fabulous scrambled white beans with a side […]
Scrambled White Beans with Breakfast Potatoes and Tempeh Sausages Read More »
SERVES 2 We grew up eating a ton of potato pancakes in my family, but applesauce was the typical topper of choice. This updated version swaps the sauce for a healthier Brussels sprouts and apple salad. For the crispiest results, rinse the shredded potatoes in cold water before draining and drying them really well in
POTATO PANCAKES WITH BRUSSELS SPROUTS AND APPLE SALAD Read More »
SERVES 1 1 large beefsteak tomato ¼ teaspoon red pepper flakes Kosher salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 2 tablespoons Faux Parmesan Cheese ( this page ) 2 tablespoons distilled white vinegar 2 large eggs 4 fresh basil leaves, torn 1 Preheat the oven to 425°F. 2 Slice off the
BAKED TOMATOES WITH EGGS Read More »
