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Vegan Tofu Scramble – 5 Minute Protein Breakfast

I bloody love breakfast. It is definitely my favourite meal of the day, I think it is because I’m such a morning person. Of course now I’m here in Bali I’ve been cramming in a lot of breakfasts! I’m SO spoilt for choice here it’s just ridiculous. Honestly, stay here for 3 days and you still won’t have finished the list of epic foodie spots I’d have for you to drool over! The last few months I’ve majored on the tropical fruits as its been pretty exciting to have these in abundance. But in the last few weeks I’ve switched it up, and to match my more intense gym routine I’ve been seeking a more protein rich spread. So this vegan tofu scramble has been the answer to my breakfast dreams.

Quick + Easy + Tasty + Protein Filled + Nutrient Dense = #BreakfastGoals This recipe is something you need in your life and it couldn’t be simpler! You can keep it lean and carb free, or go large and add toast too!

To make up for me spamming the gram with all these amazing foodie photos I’ve decided to start re-creating my favourites so you can make them yourself at home and bring a bit of the Bali sunshine to your cooking! I hope you like this idea and enjoy the recipes 🙂

Recipe Inspiration

In Canggu, Bali, I’ve been loving the delicious vegan tofu scramble dishes at Shady Shack and Vida Cafe. Naturally I’ve been sampling these thoroughly in preparation for this post… market research is the best 😉

Shady Shack’s Vegan Tofu Scramble

Shady Shack - Vegan Tofu Scramble - The Vegan Edit

 

Vida Cafe’s Vegan Tofu Scramble (+ Vegan BLT)

I really enjoyed making my own version of these at home. I did an epic organic food shop from Bali Jiwa so I was also able to use super fresh locally grown, organic, non-gmo tofu and veggies! Obviously I’ve been buzzing to eat this every day after the gym this week!

This super tasty vegan tofu scramble has become a staple breakfast of mine. Give it a try, I know you’ll love it!

Ingredients

220g (or half a standard sized block) Organic Firm Tofu (Organic is important as Soy can be GMO)
4 Organic Tomatoes (halved)
4 Handfuls of Organic Spinach
4 Handfuls of chopped Mushrooms
1 Grated Carrot
1 Grated Courgette
1 Cloves Garlic (finely chopped)
1/2 Tsp Smoked Paprika
1/2 Tsp Dried Herbs (Basil, Oregano etc)
1/4 Tsp Turmeric
6 Sticks of Asparagus (if in season)
Salt & Pepper to season
Coconut Oil or refined Olive Oil for the cooking

Method

Start by mashing up the tofu in a bowl and mixing in the grated carrot, grated courgette,  herbs, spices and half the chopped garlic.

I prefer to cook this in two pans, to keep the scrambled tofu separate from the rest of the ingredients. It’s a little easier this way! Add a little drizzle of oil into each pan and put both on a low-medium heat.

Pan 1
Sautee 1/2 chopped garlic clove with the mushrooms, asparagus and tomatoes for roughly 3 minutes, then when they have softened add in the spinach on top for the final minutes of cooking. The steam and heat from the pan will cook it very quickly. Add a sprinkle of salt and pepper.

You can choose to keep the ingredient separate in the pan or mix them all together, your preference. You’ll see I have examples of both in the photos 🙂

Pan 2
Transfer the bowl with tofu etc into the second pan, and sauté for 3-4 minutes. I sometimes add a splash of Tamari/Soy sauce too. t doesn’t take long to cook at all, and some of the tofu will start to brown slightly when it is ready.

Serve immediately with a dollop or hummus, a squirt of ketchup or your favourite condiment. This dish is great as it is nutrient dense and a super healthy meal to start the day with. It’s pretty filling, but if you are after a mega breakfast then you could add a few slices of sourdough toast.

Vegan Tofu Scramble 2 - The Vegan Edit Notes + Variations for if you’re feeling #Extra

-If you like things hot, you could add some Mexican vibes by adding a side of avocado, dollop of refried beans, red peppers and you could also add a sprinkle of chilli powder into the scramble mix.
-Those Italian fans could add fresh basil, vegan pesto, nutritional yeast and a drizzle of Extra Virgin Olive Oil on the top to serve.

Here are the links for more #Inspo on Bali or Vegan RecipesThe Vegan Edit - Thanks for reading

Nutty Peanut Butter Granola Recipe

In the spirit of self empowerment, self love and all things self celebratory, I’m going to be bold and tell you straight that this recipe is going to knock your socks off. I mean, it’s all in the name… Nutty Peanut Butter Granola Recipe. It sounds dreamy, and it tastes dreamy. It delivers! Let me give you some top advice in advance, be good to yourself and make a double batch. You WILL thank me later!

Don’t you just love spending time with people who share your passions? The ideas flow, the conversation is fiery, and the laughter is LOUD! I recently at an anniversary lunch, and ended up having an awesome time sat opposite my hardworking, smart, savvy friends who own a few restaurants in Bali (as you do).  As expected the conversation was totally food centric and after discussing granola recipes and mutual worship of peanut butter the lightbulb moment happened. Honestly, I can’t believe it’s taken me so long to create this recipe. I’m even a bit disappointed in myself!

In my world breakfast time is sacred. I really feel that when you have a really delicious breakfast that is relaxing, nourishing and really enjoyable then the day gets off to a solid start. The day’s ‘foundation’ if you will, and who wouldn’t want a Peanut Butter Granola Recipe to kickstart their day?

Peanut Butter Granola Recipe

Ingredients

Prep time: 10 minutes | Cook time: 30 minutes

  • 3 Cups Organic Rolled Oats
  • 1/2 Cup Sunflower Seeds
  • 1/2 Cup Pumpkin Seeds
  • 1 Cup Mixed Nuts
  • 1 Cup Raisins
  • 1 Tsp Vanilla Extract
  • 1 Tsp Cinnamon Powder
  • 1/2 Cup Peanut Butter
  • 1/2 Cup Coconut oil
  • 1/4 Cup Coconut Syrup
  • 2 Tbs Chia Seeds
  • 1 Pinch Sea Salt

Instructions

Place all dry ingredients into a large mixing bowl and stir together.

Peanut Butter Granola Recipe - Ingredients

Add together Vanilla Extract, Peanut Butter, Coconut Oil and Coconut Syrup into a small bowl and mix together until combined. Mmmm mmm!

Peanut Butter Granola Recipe - Peanut Butter

Add the peanut butter sauce into the bowl of dry ingredients and mix together thoroughly until all the dry ingredients have been covered by the sauce.

Peanut Butter Granola Recipe - Bowl

Spread out on a baking tray and pop into the oven at 180c (350f) for 10 minutes. After the first 10 minutes is up, take out the tray and give the ingredients a stir. Put the tray back into the oven and removed after another 15 minutes. Leave to cool and then store in a large glass jar, or alternative airtight container.

Peanut Butter Granola Recipe - Baking Tray

For maximum yumminess…

If you like mixing things up a bit, you might like to swap the raisins for chopped dates or goji berries.

My favourite way to enjoy this granola is with fruit….

Nutty Peanut Butter Granola - Fruit Bowl

…or sprinkled on top of a tropical smoothie bowl (click here for some recipes). For those movie nights, it’s great sprinkled on top of freshly made nice-cream/ vegan ice-cream too!

Nutty Peanut Butter - Poolside Smoothie Bowl

Let me know how you like to have yours!

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London Vegan Brunch: Favourite Eateries in Notting Hill

Brunching is what the weekends are made for, are you with me? There’s nothing better than quality time with friends or family and a table of great food. I love to start the day off with a tasty and nutritious breakfast, and laughs with my favourite people. The London vegan brunch scene is growing with more and more amazing places to go, and I’m slowly trying them all out!

I tend to do a lot of brunch dates around Notting Hill, as there are some great shops, restaurants and fitness/yoga studios too. Easy to have a nicely rounded Sunday 🙂 I love to do an early morning gym class at one of the boutique gyms, following by a healthy delicious brunch with friends. There’s no better way to start the day! So, to help share some of the gems with you, I’ve pulled together my favourite eateries in Notting Hill, where you’ll find the best Instagram worthy vegan brunches!

Daylesford Organic Cafe

I’d recommend the protein porridge which is really delicious, and will keep you going until lunchtime whilst still feeling light on your tummy.  It’s walnuts, black quinoa, raw cacao, coconut, vegan cashew cream, dates and pistachios. Topped with sliced apple too. I chose the ‘b green’ juice, as it is all vegatables. I avoid fruit juice as it is very sugary and without the fibre, especially likely to cause a sugar spike. The green juice contains cucumber, spinach, lime, parsley, mint, aloe vera. I find aloe vera really helps my digestion, so like to have a little shot of it each morning. Pukka do great organic aloe vera juice – all the goodness!

 

Best Brunch in London : Daylesford

 

Farmacy

Now if you haven’t been to Pharmacy, it’s about time you gave it a try. It’s really different to many other ‘healthy’ restaurants, and has a gorgeous interior and is super stylish.  The menu is incredible and I love it here so much I’ve written a whole post about it which you can read here. If you need any further convincing I have two words for you…vegan pancakes.

Farmacy's Buckwhat Pancakes

 

Bodyism

The Bodyism Cafe is on the super stylish Westbourne Grove, so a great spot if you fancy a mooch around Portobello Market post feed. It’s a smaller cafe, so you won’t find a full vegan breakfast on the menu. However, you can get a delicious nutritious smoothie bowl topped with nut and seed granola, coconut flakes and fresh fruit. A great option for a quick and tasty brunch.

It’s owned by the Australian duo behind Clean & Lean, James & Christine Duigan. They’re really inspiring, and I’ve been following them both for years now. They’ve built an inspiring wellness empire, there’s now a studio at the cafe too so you can also book in a class.

Best London Vegan Brunch - Bodyism

Granger & Co

Now, as far as a London vegan brunch goes, this place certainly delivers. Whilst it’s a less ‘healthy’ place for those purests out there, it does serve carnist options, there are a few great vegan options on the menu.  There is a fair bit of hype about this place, so there is usually a bit of a queue. Be prepared, and turn up early for a more relaxing start to the day. Even though it’s busy, the staff are great and this doesn’t effect service.  There is a great section on the menu called Fruit & Grains which has delicious vegan options such as coconut yoghurt, chia pudding, and white miso porridge with coconut milk. My favourite is the Acai Bowl, with banana, berries and vegan granola.

Vegan Brunch London - Granger & Co

Crussh

The best place to get fit food and a green juice on the go is definitely Crussh. However, the breakfast and brunching options are strong, and worth checking out too.  The menu is super strong, and is regularly updated. You can get things like avocado bagel, banana and almond butter bagel, almond milk porridge, coconut and quinoa yoghurt and croats (yup.. carrot & sultana overnight oats – pretty relish actually!). I love the green juices too, and there are a tonne of awesome smoothie and juice options on the menu.

There are still a few of Notting Hill’s healthy eateries that I haven’t yet been to that are on my list to visit, so keep your eyes peeled as you’ll see these reviews up on the blog in a few weeks no doubt! The London vegan brunch scene is so on-point right now, and getting better every week. For now, I’m sure these lovely vegan hot spots will keep you busy.

If you visit one of these let me know, I’d love to hear what you think!

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Smoothie Bowl Recipe – Quick & Easy Breakfast

Now the weather is warming up here in the UK, I’ve started to add a smoothie bowl recipe back into my weekend routine. It’s always easier getting up on the weekend when you have a delicious breakfast planned! This is a super easy recipe that only takes about 5 minutes to make. It’s healthy, filling and full of antioxidants from the berries too.

This smoothie bowl recipe is easily adapted to suit what ingredients you have around. If you have a pear, fresh berries, pineapple etc then these will be just as delicious. Just be sure to have enough frozen fruit, at least half, so that the consistency is correct. As a breakfast, you’ll be enjoying a mixture of delicious vitamins, minerals, fats and fibre. If you have them handy, you can add extra goodness by adding in a teaspoon of Maca, Lucuma, Cacao Powder or other superfood powder. I tend to had a sprinkle of each just for good measure, to add extra nutrients!
Smoothie Bowl Recipe

Getting creative with the toppings is the best bit. Try adding granola topping, seeds, chopped figs, toasted coconut flakes, or sliced apple. You can go as fancy or plain as you like – it will taste amazing whichever way you choose. Nuts and seeds add healthy fats and additional nutritional value, as well as more crunch!

My favourite thing is that it’s a pretty cheap breakfast, bananas and frozen berries are great value products that you can get in even the smaller supermarkets. I tend to make my own Oat Milk using a blender, which is a great money saver too. Read my article on plant-based milks here.

I first got into smoothie bowls when I visited friends Bali, over there they even have smoothie bowl bars dedicated to these dreamy breakfasts! One of the more well known cafes is called Nalu Bowls. If you’re ever over in Bali you definitely need to check them out.

I hope you enjoy the recipe,

Ruth x

Print Recipe
Smoothie Bowl Recipe - Berries & Banana
Here is a simple and quick smoothie bowl recipe thats great for a weekend treat!
Smoothie Bowl Recipe
Course Breakfast
Prep Time 2 minutes
Cook Time 3 minutes
Servings
servings
Ingredients
Course Breakfast
Prep Time 2 minutes
Cook Time 3 minutes
Servings
servings
Ingredients
Smoothie Bowl Recipe
Instructions
  1. Blend banana and berries until they are chopped into little pieces.
  2. Then add the powder and milk and blend again until you've reached the desired consistency. Ideally, your mixture will be thicker than a regular smoothie but thinner than ice-cream.
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Cacao and Maca Porridge Recipe: Winter Power Porridge

In winter I love a bowl of warming porridge (hello comfort food!) and there are loads of ways to add extra nutrients and flavour.  I’ve been experimenting with different porridge variations and coming up with new recipes to make really delicious nourishing breakfasts.  This Cacao and Maca Porridge recipe is so easy, and with all the added benefits it’s a great meal to start the day with!

Maca is one of the famous ‘superfood’ elites, and with good reason too!  The Peruvian root powder is rich in vitamins thiamine (B1), Riboflavin (B2) and Vitamin B6, and also contains calcium, zinc, magnesium and iron.

Cacao has been an important food known for its invigorating properties for generations in Aztec society as well as in Mexican, Central and South American cultures.  Cacao is one of the richest sources of antioxidants found in nature, containing nutrients iron, potassium, zinc, copper and magnesium. It’s hard to believe something so tasty can be so good for you!

Even before we add these nutrient dense ingredients, the oats in porridge provide a great dose of nutrients themselves. Oats are a complex carbohydrate meaning their energy is slowly released throughout the day, keeping you full until lunchtime.  These little power grains also contain thiamin, magnesium, phosphorus, manganese and are a great source of fiber.

INGREDIENTS

1 cup Organic Oats

1 tbsp Maca Powder

2 ½ tbsp Cacao Powder

1 tsp Cinnamon

3 cups Almond Milk (or alternative plant milk)

1 Conference Pear

METHOD – Serves 2

Put oats, cacao, maca and cinnamon in a saucepan along with 2 ½ cups of almond milk.  Bring the mixture to the boil and simmer for 5 minutes.  Keep an eye on the consistency of the mixture and add the rest of the almond milk if necessary.

SERVING SUGGESTIONS

Top with half a sliced pear and small dollop of almond butter

Stir in grated orange zest and top with some orange segments

Add chopped banana with a spoonful of peanut butter

Top with apple slices and pumpkin seeds

Add Raspberries/Blueberries and cacao nibs

I hope you enjoy this delicious recipe as much as I do! It’s so easy and delicious, a great start to the day 🙂 With all these serving suggestions, you can see there are loads of ways to boost the nutrient density of this meal. Get creative and power up your poridge!

Ruth x

Buckwheat Porridge Recipe – Winter Comfort Food

At this time of year porridge is unquestionably the queen of breakfasts!  In my world, breakfast is the best meal of the day. I love to experiment and create tasty recipes for my friends, so I’m trying some new flavours. It’s time to give bog standard porridge a bit of a makeover!  On a cold Sunday morning when you’re craving a comforting breakfast, buckwheat porridge is a great alternative to oat-based porridge (and is arguably healthier and more nutritious).

Buckwheat is a gluten-free seed containing more fibre than oats.  As a nutrient powerhouse, buckwheat contains higher levels of copper, zinc and potassium than other regular cereal grains. In addition, there are some wonderful benefits to these nutrients. The magical nutrients in buckwheat support cardiovascular health, aid exercise recovery, boost the immune system, ensures strong bones and teeth, speeds wound-healing, and supports normal thyroid function.

With a naturally nutty flavour buckwheat porridge is tasty on its own, but comes alive with some warming spices and fruit.  You can add berries, chopped pear, grated apple, goji berries or even banana to jazz this up! I added some baked blueberries and blackcurrents from Urban Fruit for an antioxidant boost (and I’d ran out of sultanas!). You can also add a dollop of palm-oil free Pip and Nut almond butter if you’re feeling cheeky 😉

INGREDIENTS

  • 200g Buckwheat Groats
  • 450ml almond milk
  • 260ml water
  • ½ teaspoon cinnamon
  • Small handful of organic sulphur-free sultanas (or alternative dried fruit)
  • 4 chopped dates

ADD MORE NUTRIENTS BY SERVING WITH…

  • Sprinkle of cacao nibs, chia seed or hemp seeds
  • Maple syrup
  • Chopped almonds (or nut of choice)
  • Dollop of almond yogurt
  • Chopped fruit
  • Drizzle of flax seed oil
  • Pomegranate seeds

METHOD – Serves 2

First of all add the buckwheat groats, water, sultanas  and cinnamon to a saucepan and bring to the boil.  Once starting to bubble, reduce the heat so you have a gentle simmer.  The groats will start to absorb the water, at which stage gradually stir in half the almond milk.

Cover the pan with a lid and wait for the groats to absorb more of the liquid.  Give the mixture a regular stir with a wooden spoon, and when most of the liquid is absorbed add the rest of the almond milk and stir in.

Before replacing the lid, stir in any berries or fruit that you want to mix in.  If the groats are looking dry, add some more liquid. You want to be sure the groats have finished cooking so it’s a good idea to do a taste test to check.  In total, the process should take 25 minutes.

Finally, once the buckwheat groats have finished cooking, serve the porridge into two bowls and decorate with your chosen toppings. Goldilocks eat your heart out!

Bon Apetit!

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