Traditionally made with red peppers, shashuka is what I consider a ‘Clean Out The Fridge’ meal where the base is always eggs poached in a tomato sauce- in fact, if a can of chopped tomatoes is all the veg you have its STILL luxuriously delicious and fulfilling. In this butterbean derivative of the classic middle eastern meal, I used spinach, zucchini and butterbeans making it a bit of a more eastern fusion of traditional shashuka and ranchos hueveros (a Mexican tomato and egg based brunch often served with black beans).
Read morePlant Powered Protein Scramble
Despite the name, Scrambled Health is NOT based on scrambled eggs but rather is the background of a nickname I’ve adapted to. Working in my first Michelin star French kitchen I was asked to make scrambled eggs for staff meal.
I began my culinary career at Le Cordon Bleu learning gastronomy and nutritional cooking. This, along with the fact that eggs always disturbed my esphogitus, I had spent years as a vegan, and the smell of any egg dish would make me gag… I could say that I had never scrambled an egg.
To this day, I struggle to make scrambled eggs as well as my ten year old brother can.
Back in my family home, I was known in my family for serving them my tofu scramble and pretending it was made from eggs. I fooled some! My traditional eggs and bacon English breakfast grandfather had been fooled multiple times.
This recipe is incredibly versatile. I’ve used it as egg salad (adding vegan mayonnaise), in a breakfast wrap with roasted potatoes, in salads, over toast, over sweet potatoes, with hummus on roasted veggies… the flavours are mild, enjoyable and complementary to a variety of foods.
Try this out and experiment!
I would love to hear how you served this dish!
xx
Plant Powered Protein Scramble
Vegetarian, Vegan (Option), Gluten Free, Nut Free
Serves 2
15 Minutes
Ingredients
-1 tsp rapeseed or avocado oil
-1/2 Red Onion, Minced
-1 cm Cube Fresh Ginger, Minced
-1 Clove Garlic, Minced
-1 tsp. Turmeric
-1/8 tsp. Cayenne Pepper
-1 Block Firm Tofu
-150 g Fresh Spinach
-Salt and Pepper to Taste
OPTION
-50 g Goat Cheese, or Feta
Method
Heat oil in a pan on medium-low heat, add the red onion. Sautee until becoming translucent (about 2-3 min).
Add minced ginger and garlic with the onion. Cook until fragrant and add the turmeric and cayenne pepper.
Meanwhile, remove the tofu from packaging. Drain and pat dry with a clean dishcloth or absorbent kitchen towel.
Crumble the tofu into the pan, so it is small chunks. Stir the mixture for about 3-5 minutes, until tofu is cooked and fully immersed with the spices and onion mix. Add salt and pepper to taste if necessary.
Add the spinach to the pan and slowly mix in until completely wilted.
At this time, you have the option of adding feta or goat cheese. Mix the cheese throughout for a great salty and tangy addition of flavour.
Serve warm as a replacement of scrambled eggs or cold as a egg salad. Keep leftovers in fridge for up to 3 days.
Garlic & Parsley Mixed Mushrooms
Garlic. CHECK! Mixed mushrooms. CHECK! Delicious, variable, & easy? CHECK CHECK CHECK!
This recipe is a crowd pleasing winner all around, and it is SO EASY AND VERSATILE.
Great as an impressive breakfast, either on grilled sour bread toast, under eggs, or as a side dish to your Sunday roast!
Garlic Parsley Mixed Mushrooms
Serves 2
15 Minutes
Ingredients
-1 tsp. Avocado/Rapeseed Oil
-1/2 Red Onion
- 1 Clove Garlic
-200 g Mixed Mushrooms (Shitake, White Cap, Button, Portobello, oyster etc.)
-10 Sprigs Fresh Parsley
-Salt & Pepper To Taste
Method
Mince the red onion while heating the avocado or rapeseed oil in a pan over medium-low heat.
Meanwhile mince the garlic and add to pan with onions once they begin to become translucent (about 2-3 minutes) and continue to caramelize.
Wash dirt off of the mushrooms, leaving them underwater no longer than 30 seconds (they will begin to absorb and become watery). Slice the mushrooms thinly while the onions cook. Remove any long stems, and add to pan once the onions are fully caramelized and sweet.
The mushrooms will release moisture, and soon should become browned. Coarsely chop the washed and stemmed parsley while the mix is cooking. Once liquid is evaporated and the mix is fully browned and cooked, turn the heat off and add the fresh parsley. Make sure the herb is evenly immersed in the mushroom mix.
Add salt and pepper to taste, and serve warm!