Ingredients (use vegan versions):
- 1 can cooked fava beans
- 1/3 cup olive oil
- 1 tablespoon cumin
- chili powder to taste
- 1 chopped tomato
- 1 chopped chili pepper
- 1/2 chopped small onion
- fresh, good bread, like baguettes or finger rolls
Directions:
Boil fava beans (include liquid from
the can) in saucepan, then lower heat
and simmer. Mash and cook down until
similar to the consistency of refried
beans.
Add oil, cumin. Cook for 15
minutes over low heat. Add chili
powder until it reaches desired
spiciness.
Serve in bowls, garnished
with chopped tomatoes, onions, and
peppers. To eat, use fresh bread to
scoop.
We ate this for breakfast every day in
Ethiopia. It is a traditional
African/Muslim breakfast dish, and
there are probably many variations, but
this is the way its made in Addis Abeba.
Serves: 2
Preparation time: 30 minutes
Ingredients (use vegan versions):
- Slice of bread
- Good vegan peanut butter, creamy or crunchy
- vegan maple syrup
- sliced strawberries, bananas, blueberries, or whatever fruit you want (optional)
Directions:
Spread as much peanut butter as you want
on the bread. Toast or broil until peanut
butter starts to sizzle & bread seems toasted.
Top with vegan maple syrup & any desired fruit.
This is really good –eat it right away while
still hot. Great for breakfast, dessert, snack,
lunch, dinner…
Serves: 1-?
Preparation time: 5 minutes
Ingredients (use vegan versions):
- 1/2 block crumbled extra-firm tofu (not silken)
- 2 medium yukon gold potatoes
- 1/2 cup sliced scallions, white and green parts
- 1 cup fresh broccoli florets
- 1/2 cup vegan white vegan cheese (such as Monterey Jack), shredded
- vegan margarine such as Earth Balance
- Tamari
- Black pepper
Directions:
Scrub the potatoes and grate them
using a cheese grater (leave the skins
on.) Put the grated potato in a large
frying pan and barely cover with
water. Bring to a simmer and cook for
a minute or so. Pour off most of the
water.
Push the potatoes aside and
melt a tablespoon of vegan margarine in the pan.
Add the tofu and scallions and a
splash of tamari, and fry with the
potatoes, until the tofu begins to crisp
up a bit.
When this mixture is nearly
done cooking, add the broccoli and
saute a few minutes longer, until it
is crisp-tender. Sprinkle on the
grated soy cheese, cover the pan, and
allow the steam to melt the cheese a
bit. (note: the cheese won’t melt
all that well, but it still tastes
great.)
Season with black pepper to taste.
Serves: 2-3
Ingredients (use vegan versions):
- 1 banana, sliced
- 1/4 to 1/2 cup coconut milk or light coconut milk
- 1/4 cup chopped walnuts, pecans, or almonds
- vegan maple syrup
Directions:
This recipe couldn’t be easier, and it’s
one of my favorite breakfasts. I used
to make it with honey, and the milk and
honey connection gave me the idea for
its name. But it’s just as good with
vegan maple syrup.
Combine the sliced banana and coconut
milk in a bowl. Top with chopped nuts
and drizzle with vegan maple syrup. Adjust
amounts to your liking.
Serves: 1
Preparation time: 5 minutes