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My Plant-Based Family

Feeding My Family a Whole Food, Plant-Based Diet, On a Budget

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Breakfast

Southwest Tofu Scramble

May 17, 2019 by Holly Yzquierdo 7 Comments

Southwest Tofu Scramble

I love a hearty, filling, hot breakfast. This Southwest Tofu Scramble is one of my favorite vegan breakfasts!

Southwest Tofu Scramble

I recently shared my simple tofu scramble. It’s a quick and easy version that isn’t spicy but still delicious. This version is for the people who like a little spice!

Adding the beans to this tofu scramble really helps fuel you longer than the veggies alone. I also like to add potatoes and avocado to tofu scrambles but I didn’t here because those don’t reheat as well. This version with beans and peppers is a meal prep dream because it reheats like a dream. Stick your potatoes and avocado on the side if you want them.

Southwest Tofu Scramble

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If you are new to tofu, check out my Tofu Starter Guide. I use extra firm tofu for this recipe. It’s found in the refrigerated section where vegan products are stored, usually near the dairy area.

For most recipes I use my tofu press but I don’t for tofu scrambles. I like to pull pieces apart with my hands because it looks more like a regular scramble.

Hearty Tofu Scramble

You can choose whatever types of veggies you want. I choose onions, bell peppers (I used half red and half yellow), and jalapenos.

Southwest Tofu Scramble Breakfast Burrito

These also make great Breakfast Burritos! Choose your favorite burrito-size tortilla, scoop in the Southwest Tofu Scramble, I like to add salsa, then fold it up.

Southwest Tofu Scramble

Ingredients

  • 1/4 cup onion, diced
  • 1 bell pepper, yellow or red, diced
  • 1 jalapeno, sliced, de-seed if you don’t want it spicy
  • 1 block organic , extra firm tofu
  • 1 teaspoon salt (optional)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon turmeric
  • 2 tablespoons nutritional yeast
  • 1/4 cup water
  • 1 can black beans, drained and rinsed
  • 1/4 cup of chopped cilantro, more or less if desired

Do

  1. In a hot skillet, I used nonstick, cook diced onion, diced bell peppers and sliced jalapenos. Stir regularly until veggies are tender crisp.
  2. Next, use your hands to pull bite-sized pieces of tofu apart. Squeeze out excess water, then place it in the skillet with the peppers and onions.
  3. Sprinkle the salt, spices and nutritional yeast over the crumbled up tofu. Give it a stir then add the 1/4 cup water and stir again.
  4. Continue to cook until all the water has cooked out and the tofu is hot.
  5. Add the drained and rinsed black beans, stir and cook for a few more minutes. Just long enough for the beans to get hot.
  6. Then add the cilantro, cover with a lid and remove from heat. The cilantro will steam quickly but the flavor will be delicious!

Serve this with potatoes, fresh veggies like tomatoes or avocado and a side of toast. I always eat this with salsa. When I’m in the mood for something a little more awesome, I’ll wrap it into a tortilla!

Yield: 4

Southwest Tofu Scramble

Southwest Tofu Scramble

I love a hearty, filling, hot breakfast. This Southwest Tofu Scramble is one of my favorite vegan breakfasts!

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 1/4 cup onion, diced
  • 1 bell pepper, yellow or red, diced
  • 1 jalapeno, sliced, de-seed if you don’t want it spicy
  • 1 block organic , extra firm tofu
  • 1 teaspoon Real Salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon turmeric
  • 2 tablespoons nutritional yeast
  • 1/4 cup water
  • 1 can black beans, drained and rinsed
  • 1/4 cup of chopped cilantro, more or less if desired

Instructions

  1. In a hot skillet, I used nonstick, cook diced onion, diced bell peppers and sliced jalapenos. Stir regularly until veggies are tender crisp.
  2. Next, use your hands to pull bite-sized pieces of tofu apart. Squeeze out excess water, then place it in the skillet with the peppers and onions.
  3. Sprinkle the salt, spices and nutritional yeast over the crumbled up tofu. Give it a stir then add the 1/4 cup water and stir again.
  4. Continue to cook until all the water has cooked out and the tofu is hot.
  5. Add the drained and rinsed black beans, stir and cook for a few more minutes. Just long enough for the beans to get hot.
  6. Then add the cilantro, cover with a lid and remove from heat. The cilantro will steam quickly but the flavor will be delicious!

Notes

This recipe is best serve hot but can be stored in an air tight container in the refrigerator for a few days. The texture may change but the flavor will still be good.

We prefer this with a side of salsa and fresh veggies, potatoes or toast.

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© Holly Yzquierdo
Category: Recipes

Filed Under: Breakfast, Recipes Tagged With: Plant Based Diet, Vegan

Banana Nut Oatmeal (Instant Pot and Stove top directions)

January 25, 2017 by Holly Yzquierdo 1 Comment

Instant Pot Banana Nut Oatmeal takes the flavors of Banana Bread and adds the wholesomeness of oatmeal.

We made Banana Nut Oatmeal in my Instant Pot and it was good! I wasn’t sure what I would think of warm banana. I regularly use banana in my baked goods so I thought it was worth taking the chance and I’m so glad I did!

Instant Pot Banana Nut Oatmeal takes the flavors of Banana Bread and adds the wholesomeness of oatmeal.

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After all, when I was a kid I loved Banana Pudding. I remember eating it while it was still warm.

I also loved Banana Bread. I thought about the flavors I like in my banana bread and incorporated those into my oatmeal, cinnamon and almonds. If you can’t have tree nuts, try hemp seeds. I love the nutty flavor that hemp seeds infuse in recipes. I’ll probably make it with hemp seeds instead of nuts about half the time.

Since I was cooking with steel cut oats I decided to do a spin off of my Instant Pot Oatmeal recipe. You could make this with rolled oats as well. I’ll include directions for both.

I don’t like to cook steel cut oats on the stove because they take too long. The Instant Pot still takes time to come to pressure, cook and depressurize, but I can walk away and do other things while it cooks.

I always buy gluten-free oats. If you don’t need gluten-free you can buy regular oats. I buy these steel cut oats for pressure cooking. See other varieties of oats here.

If you are in the mood for a warm banana nut treat, try this Banana Nut Oatmeal!

Instant Pot Banana Nut Oatmeal takes the flavors of Banana Bread and adds the wholesomeness of oatmeal.

Banana Nut Oatmeal Stove Top directions

If you are making this on the stove top with rolled or instant oats, you’ll want to check the side of the package to see how much oats and water you need for you (or your family). I generally use 2 cups of water for every cup of rolled or instant oats.

For this recipe you will need:

  • gluten-free rolled oats + water
  • 2 Bananas, sliced
  • 1 teaspoon cinnamon
  • 2 tablespoons chopped nuts, I used almonds
  • maple syrup to taste
  1. Bring your water to boil. Once boiling, add your oats.
  2. Reduce heat to a simmer.
  3. Chop one banana and add it to the cooking oats. Add the cinnamon.
  4. Stir regularly. Once done, add in the other banana slices, nuts and maple syrup to taste.

Banana Nut Oatmeal in the Instant Pot

If you are making this with steel cut oats I highly recommend using the Instant Pot. I typically cook my oats plain, then add in any toppings but I wanted to have the banana cooked in too.

The oatmeal seemed to be a little more watery than normal when it was done. I just shut the lid for 5 minutes. When I came back it was perfect. I topped it with a the remaining banana slices, extra sliced almonds and a little maple syrup.

Instant Pot Banana Nut Oatmeal
 
Save Print
Author: Holly Yzquierdo
Recipe type: Breakfast
Serves: 3 servings
Ingredients
  • 1 cup steel cut oats (gluten-free if needed)
  • 3 cups water
  • 2 Bananas, sliced
  • 1 teaspoon cinnamon
  • ½ cup almonds, sliced
  • maple syrup to taste
Instructions
  1. Pour steel cut oats, water, one banana sliced and cinnamon into the Instant Pot and give it a little stir.
  2. Close the lid, seal the vent and press the Manual button. Use the arrows to move down to 3 minutes.
  3. The Instant Pot will come to pressure in about 15 minutes or so. Then it will start counting down as it cooks. When it's done, it will beep. I usually turn it off and allow the pressure to naturally come down (natural pressure release).
  4. After about 10 minutes, open the lid carefully so the steam doesn't burn you. Scoop out your oatmeal into a bowl. Add the extra banana slices, almond slices and maple syrup to your bowl.
3.5.3226

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Filed Under: Breakfast, Instant Pot, Recipes Tagged With: Instant Pot, Plant Based Diet, Recipes, Vegan

Breakfast Cookies

June 1, 2016 by Holly Yzquierdo 25 Comments

Plant-Based Gluten-Free Breakfast Cookies that are allergy-friendly and delicious. These cookies are a great choice for breakfast on the go.

Yep, we are having cookies for breakfast. These aren’t ordinary cookies, they are Breakfast Cookies and full of fiber and healthy ingredients.

I specifically made these Breakfast Cookies with my preferences in mind. So often, moms will put others needs ahead of their own but when it comes to eating healthy it’s important to take care of yourself.

Plant-Based Gluten-Free Breakfast Cookies that are allergy-friendly and delicious. These cookies are a great choice for breakfast on the go.

This page contains affiliate links. That means if you purchase something using one of these links I’ll make a small percentage that helps pay to run this site but it won’t cost you any extra. Thank you for supporting My Plant-Based Family.

Breakfast Cookies aren’t a new idea. People have been making them for years. I wanted my Breakfast Cookies to contain ingredients that I would put in my oatmeal. I’m not looking for a junk food breakfast here. On the contrary, I’m looking for a plant-based, whole food breakfast that is also allergy-friendly and portable for breakfast on the go. 

This Breakfast Cookie recipe contains my three favorite seeds, raw pepitas, hemp hearts and chia seeds. I love seeds! They are a great source of healthy fats, protein, and fiber. One of the things I love about these cookies is that even though they have seeds the seeds aren’t super noticeable when you’re eating them.

I make a gel with water and the chia seeds. After I let it sit to congeal I toss the raisins in the water too. It may seem strange but our raisins get so dry. We buy them in bulk and after a while, they get really dry and a little on the hard side. That doesn’t bother my family but I like my raisins to be a little more plump. I usually soak my raisins in warm water for a few minutes before using them. If you are using golden raisins they probably don’t need to be soaked.

To keep it allergy-friendly I use gluten-free oats and a peanut butter alternative. You could use peanut butter or some other nut butter if you prefer. The oats give it substance and the nut/seed butter gives it flavor and acts as the other binder.

You may notice slight vanilla and cinnamon flavors as well. I skipped the chocolate for two reasons. First, I’m going to be eating these on the go and I don’t want little chocolate chips falling out and melting in my car or on my clothes in the super hot Arizona sun. Second, if I ate chocolate for breakfast it would be hard for me not to indulge in sweets all day.

These Breakfast Cookies just have a touch of sweetness but taste much less sweet than your standard store-bought granola bar. I’ve been relying on those a lot lately and I’m trying to get away from it. They are delicious but the “good” ones are pretty expensive for every day.

Plant-Based Gluten-Free Breakfast Cookies that are allergy-friendly and delicious. These cookies are a great choice for breakfast on the go.

Breakfast Cookies

I recommend you enjoy these Breakfast Cookies with a cup of coffee. If you decide to share with your kids they may want a cup of plant-based milk.

Yield: 12

Breakfast Cookies

Breakfast Cookies

These Breakfast Cookies are perfect for breakfast or snack on the go! These lightly sweetened cookies are full of healthy ingredients your family will love. 

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • ½ cup warm water
  • 2 tsp chia seeds
  • ¼ cup raisins
  • 1 cup gluten-free rolled oats
  • 1 cup gluten-free rolled oats pulsed in a blender
  • ½ cup peanut butter alternative
  • ¼ cup maple syrup
  • 1 Tbsp raw pepitas
  • 1 Tbsp hemp hearts
  • 1 tsp cinnamon
  • 1 tsp vanilla

Instructions

  1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
  2. Pour 2 tsp chia seeds into warm water and give a gentle stir. Add in raisins if they are dry. Let sit at least 5 minutes.
  3. In a large bowl add the rolled oats and the pulsed rolled oats.
  4. Dump the Soy Nut Butter into the oats and stir well. I have best results "stabbing" the clumps with a wooden spoon.
  5. Pour in the chia seed/raisin water and maple syrup then stir well to incorporate everything.
  6. Sprinkle the remaining seeds, cinnamon and vanilla in the bowl then stir a final time.
  7. Use a spoon to scoop out a ball of dough slightly larger that a ping pong ball. Use wet hands to roll it into a ball then flatten it into a disk. The dough will not spread so the size will be the same after baking. You should have about 12 cookies.
  8. Bake for 10 minutes and allow to cool before eating. Store in air tight container and enjoy within 3-4 days.

Notes

You can substitute your favorite ingredients. Choose cranberries instead of raisins, pick your favorite nut or seen butter, and change up the spices to suit your preferences.

Recommended Products

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  • Organic Chia Seeds 
    Organic Chia Seeds 
  • Manitoba Harvest Organic Hemp Hearts 
    Manitoba Harvest Organic Hemp Hearts 
  • Anthony's Organic Pumpkin Seeds
    Anthony's Organic Pumpkin Seeds
  • Bob's Red Mill Gluten Free Organic Old Fashioned Rolled Oats
    Bob's Red Mill Gluten Free Organic Old Fashioned Rolled Oats

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Category: Breakfast
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Filed Under: Breakfast, Recipes Tagged With: gluten free, Plant Based Diet, Recipes

Overnight Oats

May 18, 2016 by Holly Yzquierdo 19 Comments

Plant-Based Overnight Oats

I want to eat a healthy breakfast but some days I don’t have the time to cook. Overnight Oats are a healthy option for busy mornings.

Plant-Based Overnight Oats

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You know I love my Instant Pot Oatmeal but Overnight Oats are even faster. Just spend a few minutes before bed and a few minutes in the morning for an easy breakfast.

I use old fashioned oats. Bob’s Red Mill oats is our brand of choice. But if you need gluten-free I recommend GF Harvest Oats! Their manufacturing process is as good as it gets for keep gluten out of the picture.

We use Rice Dream for most of our cooking. My kids love the vanilla but I prefer the regular unsweetened. I like that it’s shelf stable so I can keep a few in my pantry and not worry about running out without a backup. I have 3 cartons in my pantry right now!

Plant-Based Overnight Oats

Overnight Oats

Overnight Oats are also perfect for travel! Just bring a bowl or jar with the oats pre-measured. Then pick up some plant milk and fruit at your destination. Easy peasy!

Overnight Oats
 
Save Print
Prep time
5 mins
Total time
5 mins
 
Author: Holly Yzquierdo
Recipe type: Breakfast
Serves: 1 serving
Ingredients
  • ½ cup oats (I used old-fashioned oats)
  • ½ cup plant milk
  • ½ banana, diced very small
  • ¼ cup chopped strawberries
  • ¼ tsp cinnamon
  • sweeten to taste with maple syrup
  • bluberries
Instructions
  1. In a bowl, combine the oats, cinnamon, maple syrup and milk, mix until combined.
  2. Allow to sit in the fridge overnight.
  3. Dice the bananas and slice the strawberries.
  4. Mix the banana with the overnight oats, then add the strawberries and top with blueberries.
3.5.3226

Plant-Based Overnight Oats

I love bananas and add them to almost all my overnight oats because they are so sweet. I’m really focused on cutting down my sugar intake. Bananas add the sweetness I want. Sometimes I’ll add a touch of maple syrup too.

If strawberries, bananas and blueberries aren’t your thing try raisins or peaches or diced apples.

Sometimes I’ll get a little “fancy” and add fresh ginger or hemp seeds. Really, you can add whatever you like. The fruit is completely optional.

Plant-Based Overnight Oats

For more information on oatmeal and to see my favorite oatmeal picks check out my Ultimate Oatmeal Guide.

Check out more delicious breakfast recipes on my Breakfast Page!

Filed Under: Breakfast, Recipes Tagged With: Breakfast, Plant Based Diet, Recipes, Vegan

Breakfast Hash

April 7, 2016 by Holly Yzquierdo 11 Comments

Hearty Breakfast Hash that features potatoes and veggies. This plant-based (vegan) and gluten-free meal will keep you satisfied for hours.

As much as I love oatmeal, sometimes I want a savory breakfast. My Breakfast Hash recipe is a hearty mix of potatoes and veggies that keep me satisfied for hours. It’s plant-based and gluten-free which makes it great for serving at family breakfasts.

Hearty Breakfast Hash that features potatoes and veggies. This plant-based (vegan) and gluten-free meal will keep you satisfied for hours.

I’ve been making this for years and developed it when I had a craving for a scramble but didn’t want the eggs and cheese I used before. [Read more…] about Breakfast Hash

Filed Under: Breakfast, Recipes Tagged With: Breakfast, Plant Based Diet, Recipes, Vegan

Instant Pot Oatmeal

January 13, 2016 by Holly Yzquierdo 139 Comments

My love affair with my Instant Pot isn’t confined to dinner. No, my morning rendezvous with my Instant Pot are a common occurrence.

Instant Pot Oatmeal Recipe that is plant-based, vegan, dairy-free and gluten-free oats

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I love steel cut oats (I usually buy these that are gluten-free) but the standard 10-20 minutes of stove top cooking most packages recommend seemed to take me longer. Instead, I use my Instant Pot!

I got the idea from Jill Nussinow on her blog The Veggie Queen. I tell people, she isn’t only the Veggie Queen she is queen of pressure cooking. Her blog mentions the instructions for using a regular pressure cooker but it’s easily adapted for Instant Pot Cooking. By the way, her book, Vegan Under Pressure is great!

Instant Pot Oatmeal with banana

Instant Pot Oatmeal

If this is your first time cooking with the Instant Pot it is important to note that it takes a while for the Instant Pot to come up to pressure. That means once you start it, it may take 15 minutes for more before it starts cooking. This is normal. After it’s done cooking, it takes time for the pressure to drop.

It’s still easier than cooking it on the stove because you have to watch your pot and stir regularly. With the Instant Pot, you can walk away and come back to perfect oatmeal. You may want to start it when you wake up, then come back to it after you’ve gotten ready.

Instant Pot Oatmeal with Berries
Yield: 3 servings

Instant Pot Oatmeal

Instant Pot Oatmeal

Steel Cut Oats have never been easier than this Instant Pot recipes. Your family will love this recipe that can be customized to each persons preference. See video for ideas!

Prep Time 5 minutes
Cook Time 3 minutes
Additional Time 20 minutes
Total Time 28 minutes

Ingredients

  • 1 cup steel cut oats
  • 3 cups water
  • optional spices (cinnamon shown)
  • toppings of your choice (apples shown)

Instructions

  1. Dump oats into the Instant Pot followed by the water.
  2. Close the lid and close the vent.
  3. Press manual and use the arrow buttons to go down to 3 minutes.
  4. After the oats finish cooling, press the off button or unplug the Instant Pot so the pressure will release naturally.
  5. After the pressure releases, open the lid and give the oatmeal a good stir. It will probably have extra liquid, this will absorb as it cools.
  6. Add cinnamon or other additions and allow to cool slightly before serving.
  7. Top oatmeal with fresh fruit of your choice, apples are shown.

Notes

Tops with your favorite fruit, nuts or seeds for an incredible meal. You can sweeten with maple syrup.

Need more? Double the oats and water, cook for the same amount of time.

Recommended Products

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  • Instant Pot 
    Instant Pot 

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Category: Instant Pot

This recipe makes about 2-3 servings depending on how hungry you are and how much fruit you add for the toppings.

You can easily double this recipe (no need to change the cooking time) and store it for easy breakfasts all week.

Oatmeal recipe using the Instant Pot that is plant-based, dairy-free and gluten-free. (Vegan)

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Filed Under: Breakfast, Instant Pot, Recipes Tagged With: Instant Pot, Plant Based Diet, Vegan

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