Bean Soy Chorizo Spinach Avocado Breakfast

This is a quick high protein vegetarian breakfast I have been cooking in the morning since we've been obsessed with avocados and the delicious soy chorizo from Trader Joe's .

Ingredients

1 16oz. can black beans, unsalted
2 tsp Cholula sauce
high heat oil spray can
2 pinches of fine sea salt
2 cups baby leaf spinach
1/4 Trader Joe's soy chorizo
2 slices Ezekiel raisin bread
2 tsp non-dairy butter
1 avocado, sliced

Directions

1. Open can of black beans and rinse thoroughly. Heat in pan, tossing frequently. Lightly salt and add Cholula sauce.
2. Heat not-stick pan. Spray oil. Heat oil. Add spinach and a pinch of salt. Stir until spinach wilts. Add soy chorizo. Stir until hot.
3. Place black beans, chorizo/spinach mixture, avocado and buttered toast on plate and serve.
   

Savory Roasted Winter Vegetables

I found this recipe in Ann Gentry's "Vegan Family Meals" cookbook. It's a great recipe for the winter when I'm looking for ways of eating more vegetables. I had some leftover fresh rosemary that I didn't know what to do with, so this recipe worked great. I was at Trader Joe's and was unable to find parsnips, therefore I added more Brussels sprouts. I also omitted the yams since I was thinking of using sweet potatoes fries as an additional side. Serve with Gardein mandarin orange crispy chick'n.

Ingredients

1/4 cup olive oil
2 tsp balsamic vinegar
4 cloves garlic, minced
1 tbs fresh thyme, chopped or 1 tsp dry
2 tsp fresh rosemary. minced
1-1/2 fine sea salt
1/2 freshly ground black pepper
1/4 kabocha squash (almost 2 lbs.) or 1 small butternut squash, peeled, halved, seeded, and cut into 1-inch chunks
2 small yams (14 oz.), peeled and cut lengthwise into 1-inch pieces
3 medium carrots (10 oz.), peeled and cut into 1-inch rounds
2 large parsnips (8 oz.), peeled and cut into 1-inch rounds
12 oz. Brussels sprouts, ends trimmed and sprouts halved
1 red onion, cut into 1/2-inch thick rounds

Directions

1. Preheat the oven to 400 degree. Line 2 large, heavy rimmed baking sheets with parchment paper.
2. Whisk the oil, vinegar, garlic, herbs, salt and pepper in a large bowl to blend.
3. Add the vegetables and toss to coat.
4. Arrange vegetable mixture over the prepared baking sheets.
5. Roast stirring every 20 minutes, for 45 minutes or until the vegetables are tender and beginning to brown.
6. Transfer the roasted vegetables to a platter and serve.
   

Blueberry Muffins

Here's a slight variation from the blueberry muffin recipe in Bethanny Frankel's "Skinnygirl Dish" book.

Ingredients
1-1/4 cup flour (preferably oat)
1/2 raw sugar
1-1/2 tsp baking powder
1/4 tsp salt
1/2 cup almond milk (or soy)
2 tbs melted vegan butter
3/4 tsp vanilla extract
3/4 fresh blueberries


Directions

1. Preheat oven to 350 degrees. Line mini muffin pan with 12 liners.
2. Combine the dry ingredients together except the blueberries in one bowl.
3. Combine wet ingredients in another bowl.
4. Add the wet ingredients to the dry ingredients and stir in the blueberries.
5. Drop equal amounts of batter to muffin liners.
6. Bake for 20 minutes rotating the pan after 10 minutes.
7. Muffins tops should be firm. Let them cool for at least 15 minutes.