Sunday is a time for leisure in our world. It is the day to indulge passion outside of work or school, whatever that may be? Some people are too busy to indulge passion or they don't know or feel what it is they should be passionate about.
"Passion" is the job you'd do for free.
My husband is the Captain of an Airliner, that is his job and at home he works on his music, with his ears, and with his hands and heart while playing guitar. One son plays the drums for hours, listens and reads about music and the other walks along the nearby rivers and lakes, scouting for fish and other natural wildlife. I like to cook, cooking is my passion, not my job.
This morning we're enjoying a Plant-Based version of an English Breakfast. We love England, especially London and are fortunate to be able to visit often, even though we are Canadian. The English "Traditional" version is a "fry-up" of animal meat, eggs and fried potatoes served with tomatoes and beans, fried bread. This Plant-Based version leaves no lack.
The SECRET to LOVING a Whole Food Plant-Based Diet, a diet that promotes health, supports the bodies' own natural ability to heal, greatly eases the burden on our planets' environment, enables true compassion and costs less than your present lifestyle, is the JOY of nourishment as nature intended.
Removing oils from the diet, using whole-food plant ingredients in meals, allows our taste buds to "fire" from nutrition. It is a "stimulated" response versus a "simulated" response delivered intentionally and in alignment with profit by food products created in a factory.
It takes a bit of effort at the forefront, the results are well worth the effort.
This Plant-Based version is an example of "whipping" up breakfast from the fridge. This serves four in plentiful amount, if you're cooking for one, portion and it will keep well to reheat during the week, to save yourself some time.
Our breakfast includes Tofu Eggs, Balsamic Tomatoes, chilli potatoes, organic spinach and mushrooms, and baked vegetarian beans. The recipes are below, save the beans which came from a can (yes sometimes) and are 2% fat, no added oils.
TOFU EGG SCRAMBLE:
1 15 OZ PKG TOFU (FIRM)
1/2 TSP TUMERIC
1/2 TSP ONION POWDER
1/4 TSP GARLIC POWDER
1/4 CUP VEGETABLE BROTH OR WATER
1) REMOVE TOFU FROM PACKAGE AND WRAP IN A CLEAN, DRY CLOTH. PLACE SOMETHING HEAVY ON TOP TO ALLOW WATER TO RELEASE FOR 20 MINUTES.
2) HEAT A NON-STICK SKILLET OVER MEDIUM HIGH HEAT.
3) DICE THE TOFU INTO SMALL PIECES. SMASH WITH FORK TO RESEMBLE SCRAMBLED EGGS.
4) MIX THE REST OF THE DRY INGREDIENTS WITH THE VEGETABLE BROTH.
5) ADD THE SPICED BROTH 1 TBSP AT A TIME UNTIL ALL IS ABSORBED AND TOFU IS DRY AND COOKED. SEASON WITH SALT AND FRESH CRACKED PEPPER.
GRILLED BALSAMIC TOMATOES:
2 MEDIUM OR ONE LARGE TOMATO (CUT INTO 8 WEDGES)
SPLASH BALSAMIC VINEGAR
1 TBSP HERB SPICE MIX
1) TURN ON THE BROILER.
2) LAY THE TOMATO WEDGES (SIDE DOWN) IN THE PAN, DRIZZLE WITH BALSAMIC AND SPRINKLE WITH HERBS. PLACE IN THE OVEN AND BROIL FOR 6 MINUTES.
4 MEDIUM YELLOW POTATOES (WASHED AND CUBED INTO BITE SIZE)
1TBSP CHILLI POWDER
1 TSP DRIED DILL WEED
SALT & CRACKED PEPPER
*NOTE: IF YOU HAVE AN OIL-FREE FRYER THIS IS HOW WE PREPARE OUR VERSION AT HOME.
1) IN A NON-STICK MEDIUM SKILLET, OVER MEDIUM-HIGH HEAT, ADD THE POTATOES AND ENOUGH WATER TO COVER THEM HALF WAY. BRING TO BOIL TO STEAM OFF THE WATER AND COOK THE POTATOES.
2) KEP ADDING BITS OF WATER AND COOKING UNTIL THE POTATOES ARE FORK TENDER, ADD THE SPICES AND MIX. COOK A FEW MINUTES UNTIL SPICES ARE ACTIVATED.
SPINACH AND MUSHROOM FRY-UP:
1 LG BUNCH ORGANIC SPINACH
1 8OZ BOX CREMINI MUSHROOMS (SLICED/WASHED)
1/2 CUP WATER FOR FRYING
1) WASH THE SPINACH WELL. THE EARTH CLINGS BETWEEN THE LEAVES. CHOP ROUGHLY, IN LARGE PIECES.
2) IN A LARGE SAUTEE PAN OVER MEDIUM HIGH HEAT ADD THE SPINACH AND MUSHROOMS, ADD 1/2 CUP WATER.
3) ALLOW THE SPINACH AND MUSHROOMS TO COOK (THEY WILL RELEASE MORE WATER) DOWN AND STIR GENTLY EVERY FEW MINUTES. WHEN THE MUSHROOMS ARE BROWNED AND SPINACH REDUCED, COOK OFF THE WATER AND SEASON.