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Vegan for the Holidays


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 Vegetarian Cooking with Zel



During the busy holiday season when so many people are dashing from multiple shopping expeditions to making time for decorating the house, it's easy to skimp on preparing a nourishing and hearty breakfast--Migas to the rescue!

This is a quick and easy Tex-Mex style breakfast dish with great flavor and lots of room for creative variations. The more traditional recipe is made with crunchy tortilla chips, but I like using fresh tortillas and frying them only briefly to retain their softer texture. Serve with cooked pinto or black beans, and chopped avocado

With its bright red and green colors, migas might even become the ideal breakfast choice for Christmas morning. But the dish is delightful and delicious for any holiday and any time of the year!

The word migas means "crumbs" in English. The original form of Migas came from ancient Spain and Portugal and varied considerably from region to region. In its earliest form leftover bread or tortas were used instead of corn tortillas and were sometimes soaked in water to soften. Portuguese migas might feature potatoes in place of bread, while in Mexico leftover hardened tortillas or day-old bolillos are used with the addition of pork shanks or ham bones.

Migas

VEGAN MIGAS

Makes 2 servings

    4 tablespoons Follow Your Heart Vegan Egg
    1 cup ice water

    1 tablespoon extra virgin olive oil
    2 fresh corn tortillas, torn into tiny pieces
    1 clove garlic, minced (optional)

    2/3 cup chopped onions
    2 Roma tomatoes, chopped
    1/2 red bell pepper, chopped
    1/2 green bell pepper, chopped
    1 jalapeno, seeded, finely diced
    Salt and pepper to taste

    2/3 cup Follow Your Heart Vegan Cheese Shreds either Fiesta Blend or Mozzarella
    2 tablespoons chopped cilantro, for garnish

  1. In a small bowl combine the Vegan Egg powder and ice water. Use a whisk or fork to beat the mixture until smooth and creamy. Set aside.
  2. Put the olive oil in a medium-size skillet over medium-high and heat briefly. Add the tortillas and garlic, if using, and cook for 1 to 2 minutes.
  3. Add the onions, tomatoes, red and green peppers, and jalapeno and stir-fry until the onions begin to soften, about 2 to 3 minutes.
  4. Add the beaten egg to the skillet and use a wooden spoon to scramble the mixture for about 3 to 4 minutes. Add the salt and pepper to taste and continue cooking another minute, or until the eggs are cooked through.
  5. Sprinkle the cheese on top and cover the pan for 1 to 2 minutes until melted. Garnish with a sprinkle of cilantro and serve in a skillet with beans on the side.

Notes: There are a multitude of variations to this dish that makes a quick and delicious breakfast. Migas can also become a hearty brunch, lunch, or light dinner dish as well. To make the dish more robust, consider adding vegan chorizo, vegan sausage, crumbled tofu, or chopped tempeh. Some cooks add salsa to the stir-fry, while others serve it on the side to. Some recipes included ground cumin, chili powder, and canned green chiles to boost the flavor.




Click here for past cookingwithzel@home.comeonin recipes


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