As I am sitting here in quite a bit of pain, I wrecked my back during an “elegant” jump and fall while playing Frisbee this afternoon in the park, I thought it was about time that I posted a recipe.
Just to play a little catch up, the main reasons why I haven’t blogged in a week are a) Last weekend we were in Ottawa for the National Capital Race Day doing the Sprint Duathlon (2km run / 20km bike / 5km run) and b) I spent my entire week finishing my essay for my Master’s.
I’ve literally been glued to the computer, spending little time in the kitchen.
However, I did come up with two pretty great “scramble” recipes that I am more than happy to share with you.
First up, a twist on your classic refried beans!
Our oven still hasn’t been fixed, so we’ve had to be a little creative when it comes to making dinners lately (I’m dying for a homemade pizza), which explains the multiple “scrambled somethings” recipes.
You will need
- Half a cauliflower, shredded
- 1 sweet potato, cubed in 1 inch cubes… or you know, small bite size
- ½ to a full can of black beans (I only had half left over from a chili recipe)
- Bell pepper, cubed in 1 inch cubes
- Asparagus (or green beans), cut into small pieces
- Zucchini (optional), cubed into 1 inch cubes
- Ground coriander
- Ground cumin
- Garlic powder
First, grate your cauliflower into a pan that has been heated on medium heat. Drizzle in a glug of olive oil and sauté the cauliflower “rice” for a few minutes.
Add in your sweet potatoes, asparagus, bell peppers, black beans, and spices: fry it up until the potatoes are soft enough to pierce with a fork.
*adjust the spice level to your personal taste!
There you have it, a speedy 10 minute dish ready to serve! It is reminiscent of refried beans especially if you let the beans go quite mushy.
Second scramble recipe: Mediterranean tofu scramble
You will need
- ½ brick of Semi-firm or soft tofu, crumbled
- 1 to 2 zucchinis, cubed
- Asparagus, cut into bite size pieces
- 1 small white or yellow onion, finely diced
- 1 large tomato, cut into bite size pieces
- 2 to 3 cloves of garlic, minced
- Salt and pepper
To start, fry up your onion and garlic until fragrant.
Add in your zucchini, asparagus, tofu, tomatoes and spices and fry until most of the moisture has evaporated.
This is amazing served with feta and black olives, and feel free to add some spinach to your mix.
This recipe takes less than 10 minutes to make! And it’s delicious for breakfasts too!
You can serve these scrambles as side dishes or main dishes; you could also make wrap stuffing with them too! The combinations are endless!
In the picture, my lovely sous-chef chose to put some chipotle hummus and brie cheese, along with the bean scramble in her wrap. Apparently, it was magnificent.