Sugared Coconut


Vegan Brunch

Vegan Brunch Recipe:

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Eggplant Bacon:

1/2 Large Long Eggplant
1 Tbsp Tamari
1/2 Tbsp Maple Syrup
1/2 Tbsp Olive Oil
Dash of Salt & Pepper
1/8 Tsp Cayenne
1/8 Tsp Chilli Powder
1/2 Tsp Garlic Powder
2 Tsp Smoked Paprika
Sprinkle of chilli flakes

Preheat oven to 400 degrees F and line a baking sheet with parchment paper.

Cut eggplant into thin strips.

In a bowl, combine all sauce ingredients.

Coat each side of the eggplant with the sauce.

Bake for ten minutes on each side and then Broil for 2 minutes.

Tofu Scramble:

1 Extra Firm Sprouted Organic Tofu
2 Tbsp Nutritional Yeast Flakes
1/4 Tbsp Olive Oil
1/8 Tsp Turmeric
1/4 Tsp Garlic Powder
Salt & pepper to taste

Press water out of tofu in a cloth.

Crumble up tofu with your hands & coat with nutritional yeast, turmeric, garlic powder, and salt and pepper.

Heat oil on low in a frying pan.

Toss in tofu scramble and fry until you get your desired consistency.

Sweet Potato Hash:

1/4 Cup Chopped Yellow Pepper
1 Very Large Sweet Potato (chopped)
1 Garlic Clove (crushed)
1/2 Yellow Onion (minced)
Salt, pepper, cumin, and paprika to taste
1/3 Cup Spinach
1/3 Cup of Filtered water

Toss all ingredients in a skillet / frying pan.

Pour in water and bring to a very light boil.

Cover with a lid & let it steam the veggies soft.

This took about 12 minutes for me!