LOADED POTATO BREAKFAST BOWL

SERVES 2 LARGE OR 4 SMALL PORTIONS

FOR THE POTATO HASH

2 tsp. coconut oil

1 1/2 lb. (680 g) russet potatoes, chopped

1 cup (160 g) diced white onion

1 cup (180 g) diced tomato

1/2 cup (75 g) diced red bell pepper

Salt and freshly ground black pepper, to taste

1 cup (20 g) firmly packed arugula

FOR THE MUSHROOM GRAVY

1 tbsp. (15 ml) light coconut milk, divided

1/2 cup (80 g) diced white onion

2 cloves of garlic, minced

1/2 cup (35 g) diced baby Bella mushrooms

1 tbsp. (8 g) cornstarch

3 tbsp. (12 g) nutritional yeast

1 tbsp. (15 ml) liquid aminos

Freshly ground black pepper, to taste

Vegan cheese shreds, for topping (optional)

NUTRITIONAL VALUES

Calories: 207kcal
Fat: 5.6g (3.6g S.Fat)
Carbs: 36.9g
Protein: 6.7g
Sugar: 6.3g
Sodium: 1045mg

METHOD

TO MAKE THE HASH In a large saucepan over medium-high heat, melt the coconut oil. Put the potatoes in when the pan is hot enough to make water sizzle. Cook, covered, for 15 minutes, stirring occasionally. (If you can, start your gravy now.) Add the onions to the potatoes, cover, and cook until they are translucent. Reduce the heat to medium and stir in the tomatoes and bell pepper. Continue to cook, uncovered, until the potatoes are crispy and cooked all the way through.

Season with salt and pepper to taste. Fold in the arugula just before serving to prevent it from becoming too limp.

TO MAKE THE MUSHROOM GRAVY If possible, make the gravy at the same time as the potatoes; if not, the potatoes may become mushy when reheated.

1 tbsp (15 mL) coconut milk in a medium saucepan
Bring to a simmer over medium heat. Next, add the onion and sauté for 2 minutes before stirring in the garlic. Cook until the onions are almost translucent, then add the mushrooms. Sauté until the mushrooms have darkened and shrunk in size. Sprinkle the corn starch over the onion-mushroom mixture and stir until evenly coated.

Place the contents of the saucepan, along with the remaining coconut milk, nutritional yeast, and liquid aminos, in a blender or food processor and pulse a few times for a smoother consistency.

Return the gravy to the saucepan and bring it to a boil. Reduce the heat to a low setting and allow the gravy to simmer. Stir or whisk every few minutes until the desired thickness is reached, then season with pepper.

Divide the potato hash between four bowls (don't forget to fold in the arugula first!) and top with cheese shreds and gravy, if using. Serve right away.

BEASTLY CAULIFLOWER BREAKFAST BURRITO

SERVES 4 BURRITOS

FOR THE BREAKFAST POTATOES

1 1/2tbsp. (25 ml) sunflower oil

1 lb. (453 g) russet potatoes, chopped

1 cup (145 g) diced green bell pepper

1 cup (140 g) diced white onion

1/4 cup (60 ml) water

1/2 tsp. salt, or to taste

1/8 tsp. pepper, or to taste

FOR THE CAULIFLOWER SCRAMBLE

1 tsp. sunflower oil

1 1/2 lb. (685 g) cauliflower florets, chopped

1/4 cup (20 g) nutritional yeast

1 tsp. Indian black salt (kala namak; see note)

1 tsp. onion powder

1/4 tsp. black pepper

1/4 tsp. ground turmeric

FOR THE MAPLE PINTO SAUSAGE

1 tsp. sunflower oil

1 can (15 oz., or 425 g) pinto beans, drained and rinsed

1 1/2 tsp. maple syrup

1/2 tsp. fennel seed

1/2 tsp. dried sage

1/2 tsp. smoked paprika

1/4 to 1/2 tsp. salt

1/8 tsp. black pepper

FOR THE ASSEMBLY

4 large flour or gluten-free tortillas

1/2 cup (120 g) salsa

NUTRITIONAL VALUES

Calories: 549kcal
Fat: 10g (1.2g S.Fat)
Carbs: 95.1g
Protein: 24.7g
Sugar: 11.9g
Sodium: 467mg

METHOD

TO MAKE THE BREAKFAST POTATOS
In a large skillet over medium-high heat, warm the sunflower oil. Once hot, add the potatoes and cook, stirring occasionally, for about 10 minutes, or until golden brown. Sauté the bell peppers and white onions for 5 minutes more.

Reduce the heat to medium-low, add the water, and cover the skillet with a lid for 5 minutes, or until the potatoes are fork tender. Keep warm, uncovered, on low heat, seasoning to taste with salt and pepper.


TO MAKE THE CAULIFLOWER SCRAMBLE
In a large sauté pan over medium heat, warm the sunflower oil. Sauté the cauliflower in the pan for 5 to 7 minutes, or until softened and reduced in size. Combine the nutritional yeast, Indian black salt, onion powder, black pepper, and turmeric in a mixing bowl and toss until the cauliflower is evenly coated. Warm on a low heat.

TO MAKE THE MAPLE PINTO SAUSAGE
In a small sauté pan over medium heat, warm the sunflower oil. Cook until the pinto beans are heated through, stirring occasionally. Cook for 3 minutes more after adding the maple syrup, fennel seed, sage, smoked paprika, salt, and black pepper.

TO ASSEMBLE
To soften and make the tortillas more pliable, microwave them for 30 seconds. Divide the breakfast potatoes, cauliflower scramble, and maple pinto sausage among the four tortillas, and top with salsa. Fold two of the tortilla's sides toward the center, then roll the end closest to you over the filling. Continue rolling the burrito until it is completely closed. Serve immediately or wrap in foil and freeze for later!

BLUEBERRY ZUCCHINI BREAKFAST COOKIES

SERVES 12 COOKIES

1 1/2 cups (120 g) rolled oats; gluten free if necessary

1 cup (130 g) unbleached all- purpose flour, or gluten- free flour with 1/2 tsp. xanthan gum

1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1/2 cup (115 ml) orange juice

1/2 cup (72 g) coconut sugar

1/2 cup (60 g) shredded zucchini

1/4 cup (60 ml) melted coconut oil

1 tbsp. (5 g) ground flaxseed

2 tsp. (10 ml) vanilla extract

2 tsp. (4 g) orange zest

1 tsp. molasses

1/2 cup (75 g) blueberries

1/2 cup (100 g) chopped pecans

NUTRITIONAL VALUES

Calories: 152kcal
Fat: 5.5g (4.1g S.Fat) Carbs: 23.3g
Protein: 2.7g
Sugar: 6.2g
Sodium: 117mg

METHOD

Preheat the oven to 350oF (180oC, or gas mark 4), and line two large baking sheets with parchment paper.

Whisk together the oats, flour, baking powder, baking soda, and salt in a large mixing bowl. Whisk together the orange juice, coconut sugar, zucchini, coconut oil, flaxseed, vanilla, orange zest, and molasses in a medium mixing bowl until combined.

Make a well in the dry ingredients and then pour in the wet ingredients. Fold the dough until there are no dry spots left in the mixture. Fold in the blueberries and pecans until evenly distributed in the dough.

Place 1/4-cup (90 g) scoops 2 inches (5 cm) apart on the baking sheets. Gently press down on the cookies to slightly flatten them. Bake for 20 to 24 minutes, rotating the baking sheets halfway through. When the cookies are done baking, they will be soft; leave the sheets on cooling racks for 15 to 20 minutes before serving.