Vegan Veggie Breakfast Scramble.
All morning I’ve been reminiscing 9/11. I can’t believe it’s been 13 years. This was the one and only memorable moment in history that I had happen in my life. It’s that moment when you remember exactly where you were, what you were doing and exactly how you felt. I was living on the west coast and it was quite early when I turned on the news. I remember looking at my small toddler and baby questioning what kind of world I brought them into. My prayers and thoughts are with all those who were impacted by the devastating act. #neverforget
Today I got up early and ran 4 solemn miles and did a circuit of weightlifting. I debated posting today but realize that life and healing requires us to keep moving forward, even with a heavy heart.
I made this recipe for lunch on Monday and have made it several times for breakfast and I vary the veggies I use depending on what I have in my fridge. Perfectly paired with your favorite toast, gluten free bread etc. It’s super filling and protein packed. It’s also a nice departure from a typical smoothie for breakfast. I also served this as dinner to my husband mixed up with toasted quinoa and he loved it.
1 small zucchini, washed and sliced
1/4 of a yellow onion, diced
1 small yellow carrot, sliced
1/4 green bell pepper, diced
1 small tomato, diced
Salt and pepper
1 can of chickpeas, drained and rinsed
Garnish: green onions, diced
Chop up your veggies and set aside. In a fry pan, add about a tablespoon of olive oil and place the pan over medium heat. Add your vegetables. While cooking, take your drained chickpeas and add them to a bowl. Mash them with a fork – doesn’t have to be completely mashed but a good rough mash will suffice. Once the veggies start to brown up a bit add your chickpeas and stir to heat. I add Sriracha sauce to the mixture for some extra heat but that’s optional. Then spoon onto your bowl or plate and garnish with green onions. Serve immediately.
As I mentioned above, I also served this over quinoa for dinner as another idea.
— Knead to Cook