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The Watercooler
looking for special vegan breakfast recipes
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<blockquote data-quote="LittleDudesMom" data-source="post: 568952" data-attributes="member: 805"><p> <ul> <li data-xf-list-type="ul">2 medium sized <strong>pre-baked sweet potatoes, yams, or potatoes*, chilled overnight in the refrigerator and cubed to desired size (skins on)</strong></li> <li data-xf-list-type="ul"><strong>1 green pepper, coarsely chopped</strong></li> <li data-xf-list-type="ul"><strong>1/2 onion, coarsely chopped</strong></li> <li data-xf-list-type="ul"><strong>1/4 jalapeno, finely chopped</strong></li> <li data-xf-list-type="ul"><strong>2 garlic cloves, finely chopped</strong></li> <li data-xf-list-type="ul"><strong>1/4 teaspoon red pepper flakes or chipotle pepper flakes (optional)</strong></li> <li data-xf-list-type="ul"><strong>Sea salt and freshly ground black pepper, to taste (and any other herbs or spices you like)</strong></li> </ul><p><strong>1. Lightly oil a large skillet with a dab of water to keep the heat of the oil down. Add green peppers, onions, and jalapeno, and cook stirring often until al dente (tender with a bite).</strong></p><p><strong>2. Add garlic, red pepper flakes, and potato of choice and using a spatula stir and flip mixture often until potatoes begin to brown (15-20 minutes)</strong></p><p><strong>3. Season with salt and pepper, to taste. Serve with ketchup, if desired.</strong></p><p><strong>Makes 2-3 servings</strong></p><p><strong>* To cook yams, sweet potatoes, or potatoes, clean and poke all over with a fork (which allows air to escape so they don't explode - yes it happened to me once). Place on the middle oven rack at 400 degrees F. I like to line the bottom rack with aluminum foil to catch drips. Bake for 45-60 minutes or until they give when squeezed gently (and carefully - they will be HOT.) Cool completely at room temperature before putting in refrigerator overnight.</strong></p><p><strong></strong></p><p><strong></strong></p><p><strong></strong>That's a delish potato recipe that everyone will love and a little better for you 'cause it's made with sweet pots rather than white pots which are awful for you! I'm sure you can find silken tofu in your local market -- use that to make her a special vegan omelet with morning star sausage and veggies (sub a little water for milk).</p><p></p><p>Sharon</p></blockquote><p></p>
[QUOTE="LittleDudesMom, post: 568952, member: 805"] [LIST] [*]2 medium sized [B]pre-baked sweet potatoes, yams, or potatoes*, chilled overnight in the refrigerator and cubed to desired size (skins on)[/B] [*][B]1 green pepper, coarsely chopped[/B] [*][B]1/2 onion, coarsely chopped[/B] [*][B]1/4 jalapeno, finely chopped[/B] [*][B]2 garlic cloves, finely chopped[/B] [*][B]1/4 teaspoon red pepper flakes or chipotle pepper flakes (optional)[/B] [*][B]Sea salt and freshly ground black pepper, to taste (and any other herbs or spices you like)[/B] [/LIST] [B]1. Lightly oil a large skillet with a dab of water to keep the heat of the oil down. Add green peppers, onions, and jalapeno, and cook stirring often until al dente (tender with a bite).[/B] [B]2. Add garlic, red pepper flakes, and potato of choice and using a spatula stir and flip mixture often until potatoes begin to brown (15-20 minutes)[/B] [B]3. Season with salt and pepper, to taste. Serve with ketchup, if desired.[/B] [B]Makes 2-3 servings[/B] [B]* To cook yams, sweet potatoes, or potatoes, clean and poke all over with a fork (which allows air to escape so they don't explode - yes it happened to me once). Place on the middle oven rack at 400 degrees F. I like to line the bottom rack with aluminum foil to catch drips. Bake for 45-60 minutes or until they give when squeezed gently (and carefully - they will be HOT.) Cool completely at room temperature before putting in refrigerator overnight. [/B]That's a delish potato recipe that everyone will love and a little better for you 'cause it's made with sweet pots rather than white pots which are awful for you! I'm sure you can find silken tofu in your local market -- use that to make her a special vegan omelet with morning star sausage and veggies (sub a little water for milk). Sharon [/QUOTE]
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