Migas

If you want a hearty, filling breakfast this is it. Similar to a tofu scramble but in a taco shape, these are super yummy. I left them pretty basic, but did add a smear of fat-free, vegan refried beans to the tortilla and topped with a store bought salsa. Just add some fruit and you are ready for a healthy, hearty breakfast or brunch.

• 1/2 red onion, chopped
• 8 ounces mushrooms, sliced
• 2 tomatoes, chopped
• 1 pound firm tofu, drained, pressed and then smashed
• 1 teaspoon turmeric
• 7 corn tortillas, 3 cut into 1-inch squares annd 4 to make tacos
• salsa
• 1 can fat-free vegan refried beans, warmed in a small saucepan
• fresh fruit

Saute the onion in nonstick skillet on medium heat about 3-4 minutes. Add a little water if they try to stick.

Add the mushrooms and tomatoes. Cook until most of the juices have cooked away, about 7 minutes.

Add the tofu, turmeric and tortilla pieces. Cook for a few minutes until everything is warmed through.

Place a warmed tortilla on your plate, smear with a spoon of beans, add migas and top with salsa. Serve with fruit on the side.

Enjoy!

Layered Southwestern Salad

I bought the Forks Over Knives (FOK) Spring 2019 magazine a week ago and decided to make this Layered Southwestern Salad for Cinco de Mayo. You'll have to buy the magazine to get the recipe or Google it and I'm sure you can find something close.

We also had Black Bean & Chick'n Enchiladas, Cauliflower, Walnut and Mushroom Taco Meat Tacos, chips and salsa and homemade Refried Beans.

I think I "nailed it" on the Layered Salad. It is delicious!!!

Pasta with Asparagus, Bell Pepper, Tomatoes & Olives

This was a pretty quick dish to put together. While the pasta is cooking, prep all the other ingredients. We actually like this served cold better than warm. But you make it and be the judge.
You probably have all the ingredients in your kitchen (maybe not the asparagus) you could also substitute some other green, like green beans.

• 12 ounces pasta (I used a veggie pasta)
• 4 cloves garlic, minced
• 1 red bell pepper (cut into thin strips, each strip cut in half)
• 1 pound asparagus (trimmed and cut into 2 inch pieces)
• 1/2 cup kalamata olives, halved
• 1/3 cup coconut bacon (garnish)
• sunflower seeds (garnish)
• walnut Parmesan (garnish)
• 1/4 cup water
• 1 cup cherry tomatoes (cut in half)
• 1 tablespoon nutritional yeast
• 1/4 teaspoon Cayenne pepper

Cook pasta according to package directions, drain and rinse. Set aside.

Heat pan with 1 tablespoon water and saute bell pepper and garlic. Cook about 3 minutes, remove to a bowl and set aside. (Add more water as needed.)

Add cherry tomatoes and more water if needed. Cook a couple of minutes. Remove to same bowl as bell pepper mixture.

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Add more water if needed and add asparagus to pan. Cover pan and allow to cook about 5 minutes, or until asparagus is tender.

Add pasta, all cooked vegetables, olives, yeast flakes, sunflower seeds and cayenne.

Taste and add salt and pepper as desired. I poured it into a pretty clear bowl. To serve top each serving with coconut bacon and some walnut Parmesan.

Enjoy!! Serve as main dish or a side-dish.