vegan breakfast – Beets me

Name: Scambled Tofu with Spinach and Amazing Roasted Cherry Tomatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 clusters cherry tomatoes; 1 garlic clove pressed; Olive oil; 1 pinch salt; Fresh rosemary; 4 tbsp olive oil; 1 onions finely chopped; 400 gr tofu; 1/4 tsp cumin; 1 tsp garlic powder; 3/4 tsp turmeric; 1/2 tsp sweet paprika; 1/4 cup cashew or soy cream; 1/4 cup water; 1/2 - 1 tsp salt; 100 gr fresh spinach; Kala namak (black himalayan salt)

Scambled Tofu with Spinach and Amazing Roasted Cherry Tomatoes

Beets me — Wed, 27 Jan 2021 17:00:00 +0000

Hi friends! How are you? So, today’s recipe is one of those that I make quite often! Probably every week. I’m a sucker for scrambled tofu and I can have it every single day! My recipe is an absolut favorite! Creamy, hearty, filling and sooo good! The secret to this recipe is the cashew cream which adds to the tofu the fatty texture it needs to be perfect! Most scrabled tofu recipes are usually a bit dry for me but with the addition of the cream it gets just the way I like it! The cherry tomatoes add a nice little garicky touch to it which you will love and the spinach (though it can be omitted) is the perfect match to scrambled tofu! I know I get a bit excited over this recipe but hey… I love it! Give it a go and let me know in the comments what you think!

Scambled Tofu with Spinach and Amazing Roasted Cherry Tomatoes

Recipe by Konstantinos – Beets meCourse: BREAKFAST, MAIN COURSE, MOCK MEATSCuisine: EuropeanDifficulty: 2/5

Servings

servings

Prep time

minutes

Cooking time

minutes

The best ever scrabled tofu recipe! Rich, creamy and absolutely delicious!

Ingredients

The Cherry Tomatoes
2 clusters cherry tomatoes
1 garlic clove pressed
Olive oil
1 pinch salt
Fresh rosemary
The Scrambled Tofu
4 tbsp olive oil
1 onions finely chopped
400 gr tofu
1/4 tsp cumin
1 tsp garlic powder
3/4 tsp turmeric
1/2 tsp sweet paprika
1/4 cup cashew or soy cream
1/4 cup water
1/2 – 1 tsp salt
100 gr fresh spinach
Kala namak (black himalayan salt)

Directions

Preheat oven at 200°C. Line a baking tray with parchment paper. Add the two clusters and and the garlic clove pressed. Sprinkle with some olive oil, salt and black pepper and bake for about 15 minutes.
In pan over medium heat add the olive oil. Once hot throw in th eonion and saute until translucent. Using your hands crumble the tofu in the pan and saute for about 8 minutes. Add all the spices and stir.
Add the cashews cream and the water. Once creamy and thick add the salt and the spinach and give it a good stir. Once spinach is wilted turn heat off and sprinkle some kala namak over it.
Serve with the roasted cherry tomatoes on the side and some grilled bread.

Notes

You can omit the spinach if you like.

Nutrition Facts

2 servings per container

Amount Per ServingCalories386
% Daily Value *
Total Fat 27.4g 43%
- Saturated Fat 4g 20%
Cholesterol 0mg 0%
Sodium 338mg 15%
Potassium 1202mg 35%
Total Carbohydrate 21.8g 8%
- Dietary Fiber 8.9g 36%
- Sugars 7.2g
Protein 22.3g 45%

Calcium 552%
Iron 10%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

If you have any questions or just want to say drop your comment below.

Happy cooking!

The Best Vegan Hot Chocolate! Rich, Creamy and Absolutely Amazing!

Beets me — Tue, 26 Jan 2021 09:00:00 +0000

Many years ago I visited a small coffee shop where I had the chance to try out the best ever hot chocolate there was! Unfortunately the coffee shop at some point closed so no more hot chocolate for me. The years went on and I totaly forgot about it. But a few day ago while I was working on a new recipe I decided to make myself an hot chocolate. It was a rather cold day and a hot drink was very much needed! A few minutes later I was in shok! Without even realising it I had created a rich, creamy thick hot chocolate which was exactly (or so I remember) like the one I had many years ago!

Indulge yourself in this amazing hot drink with its rich consistancy and flavors which will shoot you straight to heaven! Give it a go and let me know what you think!

The Best Vegan Hot Chocolate! Rich, Creamy and Absolutely Amazing!

Recipe by Konstantinos – Beets meCourse: BREAKFAST, DESSERTSCuisine: EuropeanDifficulty: 1/5

Servings

servings

Prep time

minutes

Cooking time

minutes

A rich and creamy hot chocolate that everybody loves!

Ingredients

2 cups cashews milk (HERE)
3 tsp cocoa powder
2 tsp coconut sugar
2 pinches salt
1 – 2 pinches cayenne pepper
Other ingredients
1 can coconut milk (left in the fridge for 2 days)
40 gr powdered sugar
Chocolaet shredds

Directions

In a non stick pot over medium heat add the cashews milk, cocoa, coconut sugar, salt, cayenne and stir to combine. Bring to a boil and simmer for 3 to 4 minutes stirring constantly until it thickens up. Once thick turn heat of and serve.
For the coconut whipped cream
In a bowl add only the cream seperated from liquids of the coconut milk and the powdered sugar. Using a hand mixer beat the cream until fluffy. Add 2 – 3 tbsp of coconut whipped cream over the hot chocolate, sprinkle some shredded chocolate over it and enjoy!

Notes

Make sure to use the cashews mik from this recipe (HERE) exactly as it is or else I can’t guarntee you that it will thicken up.

Nutrition Facts

2 servings per container

Amount Per ServingCalories337
% Daily Value *
Total Fat 15.3g 24%
- Saturated Fat 10.2g 51%
Cholesterol 0mg 0%
Sodium 457mg 20%
Potassium 125mg 4%
Total Carbohydrate 47.1g 16%
- Dietary Fiber 7.7g 31%
- Sugars 33.4g
Protein 1.2g 3%

Calcium 680%
Iron 2%
Vitamin D 3%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

If you have any questions or just want to say hi drop your comment below.

Happy cooking!

EASY, HEALTHY HOMEMADE PEANUT BUTTER WITH MEDJOOL DATES

Beets me — Wed, 02 Dec 2020 17:00:00 +0000

Hi friends! How are you; Hope you are all dong great! Today we will be looking at how we can make at home peanut butter! Peanut butter is super delicious and can be used in so many ways. But store bought peanut butter can be so unhealthy and some times expensive. But we can make our very own peanut butter at home quite easy. All you have to do is add some peanuts in a food processor and process until creamy. In this recipe I’m adding a tbsp of sunflower oil to help reach a smoother consistency, and medjool dates as a natural sweetener. Try it out and let me know what you think!

EASY, HEALTHY HOMEMADE PEANUT BUTTER WITH MEDJOOL DATES

Recipe by Konstantinos – Beets meCourse: BREAKFAST, DESSERTSCuisine: American, EuropeanDifficulty: 1/5

Servings

servings

Prep time

minutes

Super easy, healthy and delicious homemade peanut butter.

Ingredients

250 gr roasted peanuts
4 medjool dates
1/4 tsp salt
1 tbsp sunflower oil

Directions

Open a kitchen towel and add the peanuts in the center. Fold the towel like an envelope and rub the peanuts with your hands pressing them on the towel to remove the skins.
Add all ingredients in a food processor and process until smooth and creamy – this might take about 8 to 10 minutes. Stop from time to time to scrap down the sides.
Store in an airtight container for several weeks.

Notes

If using raw peanuts line a baking tray with parchment paper and roast them for about 25 minutes in a preheated oven at 170°C.
Instead of medjool dates you can add the sweetener of your choice.

If you have any questions or want to say just hi drop your comment below.

Happy cooking!

EASY AND HEALTHY ALMOND GRANOLA PERFECT FOR BREAKFAST

Beets me — Mon, 09 Nov 2020 17:00:00 +0000

Hi friends! Hope you are all dong great! Today we will be making something healthy and nutritious to start your day! This delicious almond granola is easy to make and perfect for breakfast or snack! Ready in 30 minutes serve with some soy yogurt or plant based milk and fresh fruit. You can play with any ingredients you like and add different nuts, seeds and dried fruit. Try it out and let me know what you think in the comments!

SUPER EASY AND HEALTHY ALMOND GRANOLA

Recipe by Konstantinos – Beets meCourse: BREAKFASTCuisine: European, AmericanDifficulty: 1/5

Servings

servings

Prep time

minutes

Cooking time

minutes

Easy almond granola ready in 30 minutes for a healthy and delicious breakfast.

Ingredients

2 cups oats
1/2 cup raw almonds roughly chopped
2 tbsp brown sugar
1/2 tsp cinnamon
1 pinch nutmeg
1 pinch salt
4 tbsp peanut butter
1/2 cup agave syrup
1 1/2 tsp vanilla extract
3 tsbp pumpkin seeds
3 tbsp cranberries (dry)
3 tbsp raisins
3 tbsp shredded coconut

Directions

In a bowl add the oats, the almonds, the sugar, cinnamon, nutmeg and salt. Stir until well incorporated.
In a second bowl add the peanut butter, agave syrup and vanilla extract. Mix well.
Add the wet mixture to your oats and stir. Add the rest of the ingredients (except for the shredded coconut) and stir until combined.
Pre heat your oven at 170°C. Line a baking tray with parchment paper. Empty your mixture in the tray and spread at about 1 cm thick. Bake for about 20 minutes or until some golden brown edges appear.
Take out of the oven and let cool completely. Once cooled break in pieces and store in an airtight container and top with shredded coconut.

Notes

Instead of almonds and cranberries you can add the nuts and dried fruit of your preference
Serve with a plant based milk ot soy yogurt, fresh fruits and nuts.

If you have any questions or just want to say hi drop a comment below.

Happy cooking!