Tag Archives: meatless

Mexican Sweet Potato Skillet Hash

This Mexican sweet potato skillet hash and fried egg topped with melted mozzarella cheese is a hearty vegetarian breakfast or brunch!

This Mexican sweet potato skillet hash and fried egg topped with melted mozzarella cheese is a hearty vegetarian breakfast or brunch!

Do any of you remember that episode of The O.C. where Seth asks Sandy what he and Kirsten have in common, and Sandy replies “Uhhhh…. you”?

That’s like me and JZ. We have very little in common in terms of interests. He likes Metallica and Alice in Chains; I like The Shins and Elliott Smith. He likes coding and techy stuff; I like cooking. He likes going to rock festivals; I like going to food festivals.

Our interests in terms of food are diverging too. He’s much more of a “meat and potatoes” kind of guy, whereas I (as you can probably tell from my blog) like eating more plants and less meat. So coming up with meals for the two of us means needing to find the middle ground.

I’ve found that middle ground with hearty vegetarian dishes that make you forget that they don’t contain meat. Eggs and cheese are the key ingredients here – they add that comfort food factor without needing any meat, leaving us both happy and satisfied.

A prime example is this Mexican sweet potato skillet hash. I was actually taken aback after I made this dish on a whim and got extremely positive feedback from JZ. I wasn’t expecting him to praise it with so much gusto – but I can see why he did. With crispy sweet potatoes coated in Mexican spices, a fried egg (or two) in the centre, and a layer of melted mozzarella cheese on top everything, it’s vegetarian comfort food at its finest!

This Mexican sweet potato skillet hash and fried egg topped with melted mozzarella cheese is a hearty vegetarian breakfast or brunch!

Mexican Sweet Potato Skillet Hash
 
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This Mexican sweet potato skillet hash and fried egg topped with melted mozzarella cheese is a hearty vegetarian breakfast or brunch!
Author:
Yield: 1 serving
Ingredients
  • 1 small sweet potato, cubed
  • 2 tsp olive oil
  • ¼ small onion, diced
  • ¼ red pepper, diced
  • ½ tsp cumin
  • ½ tsp chili powder
  • ¼ tsp garlic powder
  • Couple pinches of salt
  • 1 large egg
  • 3-4 tbsp shredded mozzarella cheese
  • 2 tbsp chopped cilantro
Instructions
  1. In a steamer (or in a mesh strainer placed over a pot of boiling water), cook your diced sweet potato for about 10-15 minutes, or until soft all the way through.
  2. Heat up the olive oil in a skillet and add your onions and red pepper. Cook for a few minutes until soft, then add the sweet potato, spices, and salt. Continue to cook until sweet potato gets crispy on the outside. Then spread everything evenly in the skillet and crack an egg in the centre. Cook on the stove top until the egg white is almost cooked through, then top with the shredded mozzarella and place under the broiler until it is melted.
  3. Remove from heat and sprinkle with cilantro before serving.

This Mexican sweet potato skillet hash and fried egg topped with melted mozzarella cheese is a hearty vegetarian breakfast or brunch!

Do you cook for someone with different tastes than your own? How do you find the middle ground?

Looking for more egg based breakfast recipes? You might like:

Mediterranean Halloumi and Egg Toast

Mediterranean halloumi and egg toast piled with arugula, mushrooms, cherry tomatoes, avocado, and pesto - a delicious and healthy vegetarian brunch!

Shallot and Gruyere Omelette

This shallot and gruyère omelette is a healthy vegetarian breakfast or brunch that's naturally gluten free!

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Fried Egg on Toast with Herb Oil

Crispy fried egg on toast with arugula, feta cheese, and a drizzle of herb oil. A healthy vegetarian breakfast!

Crispy fried egg on toast with arugula, feta cheese, and a drizzle of herb oil. A healthy vegetarian breakfast!

I’m not one to really believe in fate or higher powers or things happening for a reason. I’m too logical for that. But I do believe that eventually, when we try hard enough, things work out in the end.

These past several months of job hunting have been stressful to say the least. I interviewed for a job I really wanted way back in the early fall and disappointingly didn’t get it. Following that, the job market slowed wayyyy down and I couldn’t find any jobs to apply to for a few months. After Christmas I thought I found one, but it turned out to not be a good fit for me.  So I was feeling pretty discouraged by this point.

But then I found out I got to the preliminary stage of the interview process for my dream job. And then I got a phone interview. And then I got an in-person interview. And now? You are looking at (okay, not literally since you’re reading this from potentially halfway across the world) the newest dietitian at an awesome Canadian grocery chain!!!

It is absolutely perfect for me. As a grocery store dietitian, I will be doing what I do best: talking about and working around food! I am seriously over the moon. And the other bonus is that the job is near Waterloo, which is where JZ lives, so I’ll be moving there within the next month.

Crispy fried egg on toast with arugula, feta cheese, and a drizzle of herb oil. A healthy vegetarian breakfast!

Ugh, moving. Possibly one of my least favourite things ever. So tedious, so time consuming, and so overwhelming! So you’ll have to excuse me if I’m a bit scatterbrained over these next few weeks and miss a few posts. I probably won’t have much time for producing blog content, let alone feeding myself. Which is why I’ll probably be relying on easy meals like this fried egg on toast.

I almost feel silly for posting this because it is so ridiculously simple, but it’s delicious so why not share the love? The key is using fresh bakery bread – the seedier the better! I made a parsley oil the first time I made this recipe, but for later versions I used basil oil and even pesto, both of which are fabulous as well. Either way, this would make a great Sunday brunch alongside homemade breakfast potatoes and fruit salad. Or you know, a simple lunch shoved into your face in between packing up your life in cardboard boxes. Ugh.

Crispy fried egg on toast with arugula, feta cheese, and a drizzle of herb oil. A healthy vegetarian breakfast!

Fried Egg on Toast with Herb Oil
 
Prep time
Cook time
Total time
 
Crispy fried egg on toast with arugula, feta cheese, and a drizzle of herb oil. A healthy vegetarian breakfast!
Author:
Yield: 2 servings
Ingredients
  • 2 tbsp chopped fresh basil
  • ¼ cup extra virgin olive oil
  • 2 thick slices of your favourite bakery bread
  • 2 crispy fried eggs
  • 1 cup arugula
  • ¼ cup feta cheese
  • Salt and pepper
Instructions
  1. Combine the oil and herbs in a food processor and blend until the herbs are finely chopped. Pour into a small dish and set aside.
  2. Toast your slices of bread and top each slice with arugula, a fried egg, feta cheese, the herb oil, and salt and pepper.
Notes
If desired, replace herb oil with pesto.

Crispy fried egg on toast with arugula, feta cheese, and a drizzle of herb oil. A healthy vegetarian breakfast!

Does anyone have any moving tips for me?

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Tempeh coconut curry

Hey everyone! As you can probably tell from all the recap posts popping up and all the Twitter talk with the #HLS13 hashtag, the Healthy Living Summit this year was amazing! I’m having a hard time figuring out a way to sum it up (and also I haven’t had time to sort through all my pictures), so I’m going to buy myself some time and just put up this tempeh coconut curry recipe I’ve been meaning to post.

Tempeh coconut curry

Now, curry and I have a funny history. I never ate it growing up until I was in my teens. That’s when my parents ate it at their friends’ house and loved it so much they brought the recipe home, along with a jar of Bolst’s curry powder. We made it a bunch of times and I even started making it for myself when I moved out. Then one day I ran out of the Bolst’s stuff, so I bought another brand. Except, after eating my curry dinner, I broke out in a red itchy rash. I didn’t think much of it, until I had curry at a restaurant a few months later and my lips swelled up!

curryculpritsThe curry culprits

So I avoided curry for the next year, thinking I somehow developed an allergy to it. But I seriously craved it. So one day I bought myself a new jar of that Bolst’s curry powder, dug out a spoonful and shoved it in my mouth. That was either really stupid or really daring of me – call it when you like. So then I waited… and waited… and nothing. I was fine!

I don’t know if those other incidents were flukes, or if maybe they were contaminated with nuts, or if maybe I’m allergic to only a certain spice in curry powder, but whatever it is, I am ecstatic that I can still have curry! This tempeh coconut curry recipe is one of my recent favourites:

Tempeh coconut curry

Tempeh coconut curry
 
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Tempeh coconut curry that's vegan and gluten free. Serve over brown basmati rice.
Author:
Yield: 4 servings
Ingredients
  • 1 tbsp + 1 tsp olive oil
  • 1 yellow onion, diced
  • 2 carrots, sliced
  • 3 cups cauliflower florets
  • 3 cups broccoli florets
  • 250 g tempeh, cubed
  • 2 tsp freshly minced ginger
  • 2 cloves garlic
  • 2 tbsp curry powder
  • 400 ml can of light coconut milk
  • 1 tbsp + 1 tsp tomato paste
  • 4 cups baby spinach
  • ¼ tsp salt, or more to taste
Instructions
  1. In a large skillet, heat up the olive oil then add the onion and lower the heat. Cook for 3-4 minutes then add the carrot and continue to cook for another 4-5 minutes, making sure to stir frequently.
  2. Next add the cauliflower, broccoli, tempeh, ginger, garlic, and curry powder. Cook for 1-2 minutes to let the flavours intensify, then add the coconut milk and tomato paste.
  3. Continue to cook until the vegetables soften, then stir in the spinach. Season with salt to taste (Don't omit this step - the salt really helps bring out the flavours!) then serve.

Tempeh coconut curry

Have you ever had any weird unexplained reactions to a food?

What’s your favourite kind of curry?

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