Breakfast burrito hash

Breakfast burrito hash

This has become the new weekend morning meal for me, it serves two purposes filling my belly and cleaning out the fridge. This just may be the new breakfast of champions!

What you will need to make this....

Tortilla wraps
fresh greens of choice...dare I say I prefer spinach to kale.
I used tomatoes but you could substitute with peppers.
2-3 tbsp sunflower oil
2-3small potatoes-peeled and diced
1 small onion-small diced
1/2 jalapeno or chili flakes-minced
3-4 mushrooms-sliced
1 carrot-peeled and grated
1/2 block of tofu-crumbled
1/4 cup nutritional yeast
1 tsp apple cider vinegar
1/2 tsp chili powder
1/2 tsp sea salt
pinch of turmeric (mostly just for the yellow color effect)

Arrange whatever fresh vegetables you enjoy on the tortilla...

For the Hash

Heat oil in pan. add potatoes and saute until golden or soft.
Add the rest of the ingredients, and saute for 7-10 minutes.
Scoop into the tortilla and wrap...don't forget the hot sauce!

and that's a wrap!

Paper plate love affair

Its valentines day, and normally I would make some kind of fancy pants 3 course meal, but I have no kitchen :( It sucks washing dishes in the bathtub, kinda gross and hard on the back. We have resorted to paper plates, of course it does not resolve all the dishes but it keeps them at bay.

This is a little something I made on the fly, with a can of re-fried beans and some portobello mushrooms. Not the greatest picture but it was tasty! I hope every ones day was filled with love, and not too many dishes.

The dry wall is up..on to the mud/sanding and then PAINT!!

Portobello & Walnut stuffed Mushroom

This is like steak for a vegan!

• 3 portobello mushrooms- stalks removed and minced
  
• 2 tbsp olive oil
  
• 1 leek- sliced thinly
• 2 cloves garlic-minced
• 2 stalks celery- minced
• 8 button mushrooms- minced
• 1 tsp ground sage
• splash of balsamic vinegar
• 1/4 cup dry breadcrumbs 
• 1/2 cup walnuts- crushed and chopped
  
• 2 tbsp fresh parsley-chopped
  
• sea salt
• freshly ground pepper

Heat oil in a saute pan, add leeks, garlic, celery. Saute for 5-6 minutes until leeks are really soft.
Add stems of portobellos and button mushrooms. Add the sage and saute for another 4-5 minutes.
Splash of balamic and add breadcrumbs, walnuts and parsley. Season with sea salt and pepper.

Brush portobellos with olive oil, both front and back.
Pile stuffing mixture on top of mushroom.
Place on a baking sheet, and in a 350 degree oven for 25 minutes.