Breakfast on the Run: Spinach and Wakame Scramble

Image via Wikipedia

DLCS Management liked my Cauliflower Parlsey Soup recipe, which sent me over to visit her blog where I found a kindred spirit writing about food and art and artists!

Dee has a post about Wakame sea vegetable with a recipe for salad which reminded me of my current favorite breakfasts!  This is a great scramble when you want a high protein meal to start your day.

Fat Burner

It’s worth mentioning sea vegetable helps burn that really unhealthy fat stored round your internal organs, so also reduces unwanted abdominal fat.  I do notice my tummy getting smaller since adding this to my diet.

Vegans can leave out the egg and for added protein, mix with quinoa.  If you make this for breakfast before going to work, you need to put the quinoa on to cook before you take your shower!  Or use some left overs.

Here’s the dope on this delicious, healthy breakfast.  These quantities will make enough scramble for 2 pitas or 2 wraps.

• crush a dessertspoonful full of dried wakame and soak in hot water
• slice ‘n’ dice a small clove of garlic and about 2 inches of leek
• sauté together in a little oil in a non-stick pan
• mash about 75 grams of tofu with a fork and add to the pan
• sprinkle with a teensy weensy pinch of dried red-hot chili, salt ‘n’ pepper to taste, and a dash of soya sauce
• stir it around with a spatula or spoon (whichever’s handy!)
• chop a generous handful of spinach, chard, or other suitable green (cabbage will do, though not as delicate) and add to the pan
• mix it all together
• turn the heat down low, put a lid on it
• make a cup of tea or coffee (to drink while you cook!)
• drain the sea vegetable and squeeze out excess water, chop it up with a good sharp knife, or cut with kitchen scissors
• pop your pita or preferred bread in the toaster
• crack an egg on the side of the pan and stir it in, to scramble it
• add the wakame (you don’t need to cook it)
• sprinkle with seeds (linseed, hemp and pumpkin)
• pop the toast – if you’re using bread, spread the scrambled mixture over the toast
• sit down to eat

To eat on the run use pita:

• Pop the pita in the toaster AFTER you add the egg (you just want to warm it up a bit to soften it).
• Stuff the scramble in the pita, wrap in aluminum foil, dash out the door and eat it on the go.

Hope you finished your coffee!

It also works really well in a wrap:

• Warm the wrap by placing it on top of the scrambled mixture for a minute or so, with the lid on, turn and warm the other side.
• Lay the wrap out and place your scrambled mixture along one side.
• Fold up the bottom, fold over the edge the scramble is on, then roll the wrap to completely enclose the scramble.
• Wrap in aluminum foil and eat on the run.

You can also make a little package by folding in the two sides, then the bottom. But you have to sit down at home to eat that, because it falls all over the place.

Related articles

• Is Seaweed the Next Big Superfood? – Healthy Living on Shine (1girlspointofview.wordpress.com)
• Tofu Scramble Recipe Test Kitchen! Vegan Classic. (eatrightforyourbody.wordpress.com)

Back to the Kitchen with Cauliflower Parsley Soup

Cauliflower. Image via Wikipedia

I had a head of cauliflower in last week’s veggie box and a bunch of parsley from 3 weeks ago!  I’m not crazy about cauliflower and I have my own pot of parsley so I decided to mix them together to make a soup.  It’s tasty and would make a good appetizer rather than a main course because it is rather rich. I also wondered about using it as a pasta sauce.

 

• chop 1/2 a leek and sauté it with
• 1/4 of a red onion (I decided to clear out the fridge)
• 1 large, fat carrot (the carrots from this grower are the largest I’ve seen and he tells me they’re organic)
• 1 head of cauliflower, leaves and all, sliced and chopped
• 1 bunch of curly parsley, chopped
• about 1/2 c of red lentils
• 2 heaping teaspoons good tasting veggie gravy powder
• salt and pepper
• 1 bay leaf

Once the veggies are sautéed, toss in the lentils and add enough boiling water to just cover the veggies.  Mix the veggie gravy powder with a little cold water and stir that in, add the salt ‘n’ pepper and bay leaf, then put a lid on it and let it simmer till the lentils disappear (about 40 minutes).  Keep your eye on it and stir occasionally to avoid sticking.

When it’s cooked, whizz it with a hand-held blender.  Serve sprinkled with grated parmesan and your favorite seeds.  Vegans can use good tasting engevita yeast instead of cheese.

I think it could also use garlic croutons, but I didn’t have any bread as I ate the last of it for breakfast with a boiled egg and didn’t get out to buy any more!  This is how to make the garlic croutons:

• Finely dice a fat clove of garlic then pound it into a slice of whole wheat bread.
• Fry it in a generous dollop of olive oil.
• When it’s fried, chop it into cubes and toss them on the top of your bowl of soup.

If you’re feeling lazy and eating alone – and your soup bowl is large enough – you can just lay the slab of fried bread on top of the bowl of soup – but you might need a knife and fork to eat it! I might try that tomorrow as I have rather a lot of this soup and no freezer!

Related articles

• Cooking with Cauliflower – Our 10 Best Ideas (wholefoodsmarket.com)
• Roasted Cauliflower Soup (noshmyway.com)