My Fatherâ€™s Scramble Tomato, Onion, and Rice Eggsâ€¦ Vegan Style
When someone doesnâ€™t feel like making food or cooking, they order take out or go out to eat. And if budgets are tight, most of us have a recipe we make for those days when we just donâ€™t feel creative about making food or are tired.
My dadâ€™s recipe for those occasions was scramble eggs with rice, tomatoes, and onions. He would fry the chopped onions, tomatoes, and left over rice and throw a few whipped eggs and make a meal out of that. For many years before we became raw vegans, I would use my fatherâ€™s recipe for when I felt tired and didnâ€™t want order take out food.
I now have a raw vegan version of this recipe that is very quick to prepare and tastes amazing.
Here are the ingredients:
2 Handfuls of Almonds (hopefully sprouted)
Â¼ cup Flax Seed Powder
Organic Cumin Seed Powder
Â½ Medium Onion
Â½ small jalapeno pepper (optional)
Avocado and Shredded Romaine lettuce
Put the almonds in the food processor with the flax seed powder, turmeric, cumin, and salt. Process to a powder and set aside in a bowl.
Using the same food processor (no need to wash it), put cut tomatoes, onions, oil, cilantro, and salt to taste. Pulse to make a semi-chunky salsa and avoid making it too liquidy. If you are using the jalapeno pepper, add them to the salsa to make it as spicy as you can handle. Add the salsa to the powdered almonds and mix without making to mushy.
Serve over shredded lettuce, I use the lettuce to replace the rice in my fatherâ€™s recipe. Slice the avocado and serve on the side. This serves two people, a tiny woman and a big Russian!
I recently added something else to this recipe; Iâ€™ve been using pumpkin seed oil and pour it over avocado. Itâ€™s delicious!
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