September 11. I just can’t write a post without acknowledging the gravity of this date in American history. It’s hard to believe it was twelve years ago already. Like so many of you, I remember that day so clearly (which is saying a lot because my memory isn’t so great). I still get choked up when I think about watching the horror and the aftermath unfold on TV. I can only imagine what those who were in the planes, in the Pentagon, in the towers and the surrounding areas went through that day. Growing up in America, there was a sense of security, a sense that something like this could never happen to us. All of that changed on 9-11-2001. I’m still grateful to live in this country and for all the freedoms and opportunities we so easily take for granted. But I’ll certainly never forget that day and the way it changed so many things, so many lives in this country and around the world.
I am so excited to share this recipe with you because I LOVED IT!!!! Don’t ask me why I haven’t tried tofu scramble before. I guess I doubted it–maybe rightly so. Maybe all others pale in comparison to this flavorful slow cooker version, which comes from Kathy Hester’s latest cookbook, Vegan Slow Cooking for Two or Just for You. Since it’s just Hubs and me, I can definitely appreciate a cookbook with smaller sized recipes. Often we don’t make it through all the leftovers and food ends up wasted. If you have a small family or maybe there’s only one or two vegans in your family, this book will be such a valuable resource for you. Heck, even if you’re not vegan, I think you will love many of Kathy’s healthy creations.
One of my favorite recipes is Kathy’s Carrot Cake & Zucchini Bread Oatmeal, so naturally I am so excited to try her new breakfast creations in this book. The Pumpkin Caramel Breakfast Barley looks sooooo good. And what could be bad about Chocolate Pumpkin Brownie Breakfast Quinoa?! How about Vanilla Fig Oatmeal with Baklava Topping? Winter-Spiced Butternut Squash Pecan French Toast? Bananas Foster for Breakfast? And that’s only part of the Morning Delights section. You’ll also find easy DIY staples, delicious dips, hearty soups, international recipes, sandwich/taco fillers, family favorites, clever desserts and even a section called Vegan Squares which features full meals layered in the slow cooker (I never knew you could use parchment pouches in the slow cooker!).
Had I known what a challenge it would be to photograph breakfast burritos, I wouldn’t have chosen this recipe to share with you. But I’m so glad I didn’t know–the photos turned out fine and the recipe turned out AMAZING. Not only does it look like scrambled eggs, it somehow tastes like it too. And it was so easy. Throw it all in the slow cooker the night before, wake up and dig in! For a gluten-free option, simply use gluten-free tortillas or skip the tortillas and just enjoy the filling on its own! Adding extras like salsa, vegan sour cream, avocado and shredded vegan cheese take it to the next level. Kathy even included recipes for two different vegan sour creams in the book. I’ll bet these Butternut Squash Frijoles would be great in this burrito, too!
This post is part of a blog tour, where various bloggers will be sharing recipes from Vegan Slow Cooking in September and October. To follow the tour and get access to several recipes from this cookbook, go to Kathy’s website.
There’s a lot to be said for getting children off to a great start with a hot breakfast, especially during the school year. I was fortunate to have a mother who made us a hot breakfast every morning–nothing super elaborate, just simple things like oatmeal or eggs and toast or CoCo Wheats. My sister and I both always did well in school and I think a decent morning meal certainly helped. My guess is kids would love this breakfast burrito and there would be no need to get up early to make it!
A little side note–unless you plan on doubling the recipes in this book, you’ll want to use a small 1.5- to 2-quart slow cooker. I used a 3-quart and it worked just fine for this recipe.
All of Kathy’s cookbooks, including this one, are available for purchase here. Or you can enter below to WIN a free copy of Vegan Slow Cooking, courtesy of Fair Winds Press. On September 18, 2013, a winner will be selected randomly and notified.
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