Cheezy Scrambled Egg Breakfast Tacos with a Creamy Mustard Sauce (Vegan, Soy-Free)

Ingredients

• 2 tsp coconut oil, or oil of choice
• 3/4 cup chickpea/garbanzo bean flour
• 1/4 cup nutritional yeast
• 1 cup water
• 1/2 tsp salt
• 1/4 tsp onion powder
• 1-2 green onion(s), chopped
• 2 cups chopped spinach
• 4 small tortillas, we recommend fresh corn tortillas!

Creamy Mustard Sauce (not soy-free!)

• 6 tbsp mustard (Dijon is great)
• 6 tbsp nutritional yeast
• 1/4 cup silken tofu
• 1/4 cup unsweetened original non-dairy milk
• 1 tbsp agave or sweetener of choice

Directions

• 1. In a medium bowl, combine chickpea flour, nutritional yeast, water, salt and onion powder. Fold in the green onions. Set aside.
• 2. In a smaller bowl, mix together the mustard, nutritional yeast, tofu, non-dairy milk  and sweetener. Set aside.
• 3. In a large non-stick skillet over medium-high heat, add coconut oil and coat bottom of skillet evenly. Pour the chickpea mixture into skillet until the edges begin to set and center bubbles, around 3-5 minutes. Using a large spatula, gently break apart mixture to create bite-sized pieces and flip to cook the other side. Heat until the mixture is heated through, another 1-2 minutes.
• 4. Plate tortillas and top with spinach. Divide chickpea mixture evenly between the 4 tortillas. Drizzle with the mustard sauce. Dawn also recommends topping with coconut bacon, should you have any. :)
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Raw Beet Chips

Ingredietns

• 1-2 lb beets, peeled and thinly sliced
• 1/4 cup apple cider vinegar
• 1 tbsp olive oil
• 1/4 cup water
• salt and pepper, to taste

Directions

• 1. In a large bowl, mix together cider vinegar, oil and water.
• 2. Add the sliced beets and mix in the dressing. Allow to marinade at least 10 minutes, tossing occasionally.
• 3. In a single layer, place onto mesh dehydrator screens and dehydrate at 145F for 45 minutes. Reduce to 115F and continue dehydrating for about 24 hours or until chips are crunchy.

Pig trotters in tomato sauce

ingredients:

• 1 kg pig trotters or pork belly, cut into large chunks
• 15 shallots
• 5 cloves garlic
• 2 tbsp fermented and salted soy bean (taocho)
• 200 g red chili paste
• 1/2 cup cooking oil
• 3 tomatoes, cut into wedges
• 2 tbsp dark soy sauce
• 1 tbsp sugar
• 1/2 tbsp salt
• 1 cup hot water

directions:

• Blend shallots, garlic and taoco into thick paste in a blender.
• Heat cooking oil in a wok. Stir fry paste over high heat for 3-4 minutes, until the paste thickened.
• Add chili paste and stir-fry for another 2 minutes. Add tomato wedges and cook for another minute.
• Add chunks of meat into the wok.
• Season with dark soy sauce, sugar, and salt. Stir until combined.
• Cook over medium heat until boiling.
• Remove from wok and put into pot.
• Simmer over low heat for 45 minutes.
• Serve hot with steamed rice.