Veggie Breakfast Scramble w/Tempeh Sausage Patties

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Veggie Breakfast Scramble w/Tempeh Sausage Patties ~ From Vegetate, Vegan Cooking & Food Blog

“Sometimes I’ve believed as many as six impossible things before breakfast.” – Lewis Carroll

These recipes are from The Karma Chow Ultimate Cookbook, and they are both easy to make. The Veggie Breakfast Scramble is on page 31, and the Tempeh Sausage Patties are on page 35.

The scramble is bursting with bell peppers, mushrooms, onions, garlic, sweet potatoes, tomatoes, summer squash, chard, and spices. This is such a healthy, delicious scramble filled with yummy veggies and no tofu!

The savory sausage patties were rich with flavors of onion, fennel, and sage, and honestly the best I’ve ever had. They were extra tasty with some hot sauce.

We ate these dishes with an English muffin on the side, but you could wrap the scramble up in a warmed corn tortilla for a gluten-free version.

We also doubled the recipes so we’d have gourmet breakfasts for a few days. We almost always double recipes, as this way we actually end up cooking a lot less that we would otherwise and we always have healthy food ready to eat.

Breakfast Facts: Breakfast (literally means to break the fasting period of the prior night; in Old English the term was morgenmete, meaning “morning meal”) is the first meal taken after rising from a night’s sleep, most often eaten in the early morning before undertaking the day’s work.

Quinoa & Currant Stuffed Bell Peppers w/Raw Kale Salad w/Creamy Chipotle Dressing

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Quinoa & Currant-Stuffed Bell Peppers w/Raw Kale Salad w/Creamy Chipotle Dressing ~ From Vegetate, Vegan Cooking & Food Blog

Both of these healthy and scrumptious recipes are from The Karma Chow Ultimate Cookbook, by Melissa Costello. The stuffed peppers are on page 161 and the kale salad is on page 117.

The peppers were nutritional powerhouses, stuffed with quinoa, beans, tomatoes, spinach, celery, carrots, and onion, and spiced with cumin and coriander. They were really tender and juicy, and quite meaty, actually.

We soaked and cooked some dried black beans in advance instead of using canned beans. Fresh, home-cooked beans always taste better than canned and they are much more nutritious.

We made extra stuffed peppers and froze them to heat up later.

They paired nicely with the raw kale salad, which was alive with flavors of chipotle, tahini, and lemon, and tossed with cherry tomatoes, slivered almonds and hemp seeds. What a great way to eat your raw greens! We will definitely be making both of these dishes again.

Thanks for the EXCELLENT cookbook, Cheryl and Joe. πŸ™‚

Kale Factoid: Kale is on the menu for the adult hippopotamuses at the National Zoo in Washington D.C. Each hippo eats 10 pounds of kale, 3 gallons of high-protein cereal pellets, and ΒΌ bale of alfalfa hay a day!