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Posts Tagged ‘vegan breakfast’

Tofu scrambles, if done correctly, are filling and delicious and rival any egg version for top spot at breakfast time, or any time!  I’ve found the key to full flavour is those crispy bits.  I cannot stress this enough-colour equals flavour!  This simple scramble can be whipped up in 20 minutes, makes 2-3 servings and the leftovers always taste great in a wrap later. Have fun with different herbs, spices and veggies 🙂

1 block firm tofu, crumbled

2 tablespoons olive oil

1 onion, diced

2 cloves garlic, minced

1 red pepper, diced

1 tablespoon soy sauce

2 tablespoons nutritional yeast

2 tablespoons fresh parsley, chopped

2 tablespoons chives. chopped

1/2 teaspoon turmeric

1/2 teaspoon chili flakes

Pinch of salt and pepper

Heat the oil in a larger pan at medium-high.  Toss in the onions and saute for 5 minutes, careful not to burn.  Crumble in the tofu and add the garlic, turmeric, and chili flakes.  Cook another 5 minutes.  Add the red pepper, soy sauce and nutritional yeast. Cook five more minutes or until nice and golden-ey crispy goodness is achieved.  Toss in the fresh herbs and salt and pepper and serve warm.

~The Vegan Project

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Bandidas Taqueria has been a favourite of The Vegan Project for a while now, so we figured it was time to let you guys in on one of the best places in Vancouver to find a hearty vegan brunch.

Located near the corner of Commercial Drive and 12th in Vancouver, Bandidas is a quaint little Mexican restaurant that serves tacos (on yummy house made corn tortillas), burritos, tortilla soup, and delicious brunch items including bennies served on corn muffins.

One of the other rad things about Bandidas aside from their numerous vegan brunch, lunch, and dinner options (they have non-vegan stuff, too), is the fact that they’re licensed, so naturally we ordered mimosas with our brunches.

Bridget chose the Breakfast Burrito (the vegan option has butternut squash and tofu instead of eggs) for $7, adding guacamole for $1.  The burrito is HUGE (see pic) and stuffed with pinto beans, fresh salsa, Daiya cheese, and their house made vegan sour cream, so she opted not to add the side of hash and cabbage salad (they added the veggie bacon by mistake).

Bandidas Breakfast Burrito

Jessica ordered Alan’s Breakfast, $11, and added some veggie breakfast sausage for $2, and opted for the butternut squash/tofu combo instead of eggs on top.  It’s basically a Mexican salad served with two corn tortillas for stuffing at your leisure. It was delicious but quite a lot of food, so ordering that side of potatoes was not the best idea.

Bandidas Alan's Breakfast with Veggie Sausage

Aside from a few service hiccups (forgetting guacamole and adding extra veg bacon) we were extremely satisfied with our brunch at Bandidas and will continue to recommend it to our fellow vegan (and non-vegan) brunch connoisseurs.

Another thing we like about Bandidas is their commitment to sustainability.  They only offer local beer and wine, use compostable to-go packaging, and are completely car-free, meaning that they use bikes and a cargo trailer to transport supplies.  We also noticed a sign on their door saying that the staff would soon be taking a 90% bike powered trip together.  Neat!

Bandidas Taqueria

2781 Commercial Drive

Vancouver

Brunch daily til 3pm

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Saturday.  A day we sleep in and relax and do as we please.  I get up to walk the dog and prepare a giant feast for breakfast – a pear/banana/nectarine smoothy, hashbrowns, tofu scramble with mushrooms, onions, jalapeños, and tofu breakfast sausages, and toast with vegan butter.

Jesse wakes up and declares, “I’M DONE WITH THIS VEGAN $ #!% !!!”  “THROW MY BREAKFAST IN THE GARBAGE!”

I urge him that we only have 3 more days to go, let’s finish it…. Besides I just spent the better part of an hour figuring out how to make tofu taste and feel like scrabbled eggs and making the rest of this bloody breakfast! (no pun intended)

He complains that he’s hungry all the time.  I can relate.  Not the sense of being hungry, but just not that satisfied feeling when you’re finished eating.  That sense of, “Mmm yes, I have just consumed something delicious and I feel full.”  Now its more like, “my stomach understands that it contains nutrient with which to process and provide energy for the rest of my body’s operating systems.”  It’s a noticeably big difference.

Somehow I convince him to eat my breakfast which he enjoys immensely and I enjoy the compliments much more than the food itself.  Something is different this time.  That sense of satisfaction and ‘fullness’ has returned.  We both feel it while enjoying our breakfast.  Maybe we had finally adjusted to this new diet, or maybe it was just the large amounts of fat I introduced into the meal to make it tastier than usual.  Either way, something was different about this meal.

I left to go run my errands and didn’t get hungry again for another 4 hours.  Incredible.  After this monumentous change it is so utterly disappointing what happened next….

I’m not sure who’s idea it was originally but all signs point to Jesse, but we got it in our minds that we couldn’t live without sushi for dinner.  Jesse had had enough and I was not able to resist the temptation of cold sashimi with burning wasabi and the tiny explosion of fish-liciousness of fish roe popping in your mouth.  I wanted this sin to be worthwhile so I looked up reveiws online for the best sushi money could buy in our neighbourhood and went out to get it.  When I arrived home with my Styrofoam prize pack of shame, I wanted to make the experience last so I prepared a homemade miso soup and some edamame so we could have some vegan elements to mask our lies.

I first popped a chopped scallop roll in my mouth.  Hmm, its ok.  The salmon (I paid extra for the wild stuff) tasted like it had been frozen and thawed more than once and the tuna wasn’t as good as I remember.  The California roll (of course with real crab) was nothing much either.  What had happened?  Why was this sushi not tasting like the best thing in the world?  The lust factor of breaking the rules alone should have made it incredible, let alone being deprived of it.  I was confused…

Had we somehow magically turned vegan for good?  The beloved meat we missed so dearly was actually just a good tasting exaggeration?  I couldn’t figure it out.  Needless to say, we resumed with the diet after our little indiscretion.The highlight of Sunday was a butternut squash mac and cheese casserole with a friend’s apple and kale side dish.

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Hey y’all.  Not much to report for holiday Monday, other than we enjoyed some wicked vegan bennies at one of our favourite vegetarian and vegan friendly restaurants in Vancouver – Bandidas Taqueria.  Bonus for scoring the table in the front window with the rocking chairs… bridget and jessica

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