Month: April 2018

Vegan Breakfast Favorites

Vacation mornings are pretty glorious.  I’m currently on my third glass of iced coffee.  Typically, on school mornings I sit down at my desk before 7 am which means I usually have my coffee and breakfast on the go.  This morning I soaked up not having to go to work.  I got up at 6, went to the gym, swung by the grocery store, and came home to make breakfast.  Right now I’m watching two worker install our fence.  Did I mention I love vacation?

IMG_4783

I wanted to share one of our favorite breakfasts, though this isn’t really much of a recipe.  As I’ve mentioned before, easier is better for us these days.  I could seriously eat this every morning.

Ingredients

  • English muffins
  • Tofutti cream cheese
  • chopped scallions
  • chopped tomatoes
  • Everything Bagel seasoning from Trader Joes/ or salt

Simply toast your English muffin, spread cream cheese, and top it with some savory goodness.  I enjoy copious amounts of scallions.

IMG_4784

I’ve experimented with my share of vegan cream cheese and Tofutti is my favorite, it’s also the least expensive.  I highly recommend it if you are looking to for a nondairy alternative for cream cheese. The Everything Bagel seasoning really throws this all together.  If you visit a TJ’s I recommend you grab some.  It sort of gives you the everything bagel experience without all the calories.

IMG_4660

Now here’s a picture of my cute baby!

Enjoy!

theimpressionablevegan1 Comment

Easy Lentil Enchiladas

I had a few requests for this “recipe” the other week, sorry for the delay!

When it comes to meals, easier is better for us these days.  I recently hit a home run with dinner.  It was simple, healthy, and most importantly delicious.  If you ever find yourself at a Trader Joe’s make sure you pick up a package of the precooked lentils in the refrigerated section, usually by the tofu.  I love these lentils, and best of all you can eat them right out of the package!  Lentils are a great source of protein and an excellent meat substitute, especially if you’re trying to stay clear of processed foods.  In this case, I used them to fill my enchiladas.  So here’s what I did, but feel free to tweak it to your liking.  I love to pack my enchiladas with veggies, but the tortillas tend to explode!  So that’s why my veggies are on top, plus, its kind of pretty isn’t it?

IMG_4750

Lentil Enchiladas

  • One package precooked lentils from Trader Joes
  • One can of vegetarian refried beans
  • One packet of taco seasoning (or choice of spices)
  • One packages of corn tortillas
  • One can of your favorite enchilada sauce
  • Chopped veggies of your choice (I used broccoli, tomatoes, and onions)

Preheat oven to 350.  Basically all I did was spread a layer of refried beans on the tortilla  In a separate bowl I mix the cold lentils and taco seasoning.  Next I placed a healthy spoonful of the lentils into the tortilla on top of the beans and wrapped the tortilla.  I then placed the enchilada in my cast iron skillet but you could use any baking dish.  Once I wrapped up all my enchiladas I topped them with the chopped veggies and drizzled the can of enchilada sauce over everything.  I cooked these for about 25 minutes.

That’s it!  Super simple and tasty.   My husband loved it, and it make great leftovers for lunch the next day. I served these with fresh guac and hot sauce.  You won’t even miss the cheese and sour cream.  Enjoy!

theimpressionableveganLeave a comment