Today is day one of what I call Food Day (I know it doesn’t make much sense, but roll with me). For the past 13 days all I’ve been doing is thinking and DREAMING of food. I did the Master Cleanse for ten days straight, then went through a three day transitioning period of just orange juice for the first two days, and then orange juice then fruit on day three. During those 13 days I’ve collected enough recipes to last me a year, but in almost every one I saw things that I would change if I would cook it. So I had an idea… why not start a blog of my own? I’ve been posting food porn on my Facebook for the past several years, but the recipes weren’t really organized, and I have people ask me for my recipes all the time. Why not just post them here?!
I woke up this morning and announced on Facebook that today is Food Day. Then I jumped up, made myself a glass of lemon water with 99.9% organic sulfur, drank it down, then commenced cooking. I had already gone out in a snow storm yesterday morning to buy all of my needed ingredients for the next few days. I thought of serving it with a glass of freshly squeezed orange juice, but after doing the Master Cleanse, I really have a very low tolerance for anything citrus at this time… except for my lemon sulfur water. I begin every day with a glass of sulfur water.
This morning for breakfast I decided to make a simple, but very loved dish among the vegan / vegetarian community… Tofu Scramble with Spinach and Hash browns. This was my very first time making it, and I must say I didn’t do half bad. As usual, I started out deciding already what I was going to include in the dish, then at the last moment I added something that I feel is going to wake up the dish or bring all the flavors together. Cooking is an art. Please never feel restricted by a recipe. There are only very few recipes that I find to be so perfect that they can stay just as they are, or require minor adjustments. And sometimes I make changes just because.
On to the recipe…
Tofu Scramble with Spinach and Hash Browns
Tofu Scramble with Spinach
- 2 tsp olive oil
- 1/2 cup minced onions
- 4 cloves garlic, pressed
- 1 container of firm tofu, crumbled (with potato masher)
- 2 tomatoes, diced
- 1 tsp turmeric
- 1/2 – 1 tsp sea salt (or to taste)
- 1/4 – 1/2 tsp cayenne pepper (or to taste)
- 1/8 tsp paprika (or to taste)
- 8 handfuls of fresh baby spinach
In large pan on medium heat add the olive oil, onion, and garlic. Cook for about 3 to 5 minutes until the onions have begun to soften. Add the crumbled tofu, tomatoes, turmeric, sea salt, cayenne pepper, and paprika. Cook for about 5 minutes, then add spinach and cook for another 2 minutes until spinach is wilted.
- 4 large russet potatoes, peeled and halved lengthwise
- 2 tbsps coconut oil (or olive oil)
- 1 cup minced onions
- 4 cloves garlic, pressed
- 1 tsp sea salt (or to taste)
- 1/2 tsp cayenne pepper (or to taste)
Using a food processor, insert peeled and halved potatoes into the shredder until all of the potatoes are completely shredded. Spoon shredded potatoes into a mesh nut milk bag, or kitchen towel to be able to squeeze all excess liquid out of the potatoes. Wring nut milk bag or towel with shredded potatoes until all, or most, liquid has been removed. Add olive oil to large frying pan, or griddle, on medium heat. When pan and oil are both heated, add all other ingredients and toss until well mixed. Spread shredded potato mixture evenly into pan so that there are no spaces and potatoes are about 1/4 inch thick. Cook until the underside of the potatoes are brown then flip with a spatula and brown the opposite side. Each side should take about 5 minutes to brown. When both sides are brown, remove from pan, or griddle, with spatula and serve immediately. It may be easier to cut hash browns in halves or quarters to aide in flipping and serving.