Falafel Pitas with Smoky Lemon Yogurt Sauce
This post is sponsored by So Delicious and all opinions are my own.
One of the hardest parts for most people about living a plant-based lifestyle is ditching the dairy - especially for someone like me who has always been lactose intolerant! Luckily for us, So Delicious continues to churn out impressive, better-than-the-real-thing, dairy-free alternatives to our favorite foods, making it easier and easier to say no to milk, cheese, and even yogurt. So Delicious has been in the dairy-free game for over 30 years and their products are at the top of the market for taste and accessibility. They offer all kinds of allergen-free options and different types of dairy alternatives, but one of the products I reach for over and over again is their thick, creamy coconut milk yogurt!
Made with organic coconuts, active cultures and non-GMO ingredients, each flavor offers just the right amount of sweetness - their unsweetened flavor contains LESS than 1 g of sugar - and a truly unsweetened yogurt can be SO hard to find! Because these yogurts are made similarly to traditional yogurts, they don’t sacrifice taste and texture - but you can feel a lot better about eating them!
I like eating the yogurts on their own (obvs - YUM!), but also love them in smoothies, parfaits, and even use the unsweetened flavor a base for savory sauces. I think yogurt tends to get a bad rap for being too much of a breakfast food, and I think that’s silly. Yogurt is great any time of the day! You’ve just gotta get creative. Which is exactly why we’re sharing one of my favorite easy yogurt sauce recipes today - so you can start loving and using yogurt and reaping the probiotic (and delicious) benefits, too. We love toasting and stuffing warm pita full of healthy ingredients for an easy lunch around here, and we almost always have avocados and hummus on hand. We bought some falafel, added our favorite homemade yogurt sauce and our on-the-go pitas went from lunchbox worthy to Instagram worthy real quick.
We shot the recipe + are sharing it so you can enjoy some seriously tangy, savory, smoky yogurt sauce stuffed with fresh herbs that’ll leave you craving more and finding new ways to eat more of it. As a dressing for roasted vegetables, anyone? Scroll down for our recipe! 
FALAFEL PITAS WITH SMOKY LEMON YOGURT SAUCE
INGREDIENTS 1 (5.3 oz) container So Delicious Unsweetened Dairy Free Yogurt Alternative 1 tablespoon lemon juice 1 tablespoon chopped fresh dill 1 clove fresh garlic, minced 1/2 teaspoon smoked paprika 1/4-1/2 teaspoon (to taste preference) each salt + pepper DIRECTIONS In a small dish combine all the ingredients and stir until combined. Serve over falafel, roasted veggies, as a dip with pita or warm bread, or as a dip for french fries! Leftovers save well in the fridge for up to a week too. We simply stuffed our favorite pitas with pre-made falafel and some chopped veggies, then drizzled the sauce all over. Yum! Serves 2-4. 
Find So Delicious Dairy Free Yogurt Alternatives at stores nationwide - head to their website to find a store locator and sign up to receive exclusive product coupons! And, if you love their new Almondmilk with Cashew as much as I do, you need to check out this creamy morning matcha recipe, too. Enjoy, friends!
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Homemade Cajun Spice
I've been recipe blogging for almost 5 years and even though I've shared some seriously impressive, decadent dishes, some of my faves are still the simplest things, the things you almost don't need a recipe for. The things you end up making so much and using so often, you just know them - and need them in your kitchen. This easy homemade cajun spice has totally become one of those must-have's in our cabinets, perfect for adding to soup, stir-fry, gumbo, and even sprinkling on top of my morning avocado toast. It's really just a blend of a bunch of other spices, but having it on hand saves you from having to spend $5 on a bottle the next time your at the grocery store. Plus, I get asked for the recipe everytime I post about it on IG - so it was time to share. It seriously whips up in just minutes, and stores for about a year in your spice rack. I shared a few IG photos below featuring my toast with it on top or mixed into the mashed avo. Let's spice it up!
INGREDIENTS:
2 1/2 teaspoons smoked paprika 2 teaspoons Himalayan pink sea salt 2 teaspoons garlic powder 1 1/2 teaspoons oregano 1 1/2 teaspoons thyme 1 teaspoon ground pepper 1 teaspoon onion powder 1 teaspoon cayenne pepper 1/2 teaspoon crushed red pepper 1/2 teaspoon jalapeno powder (can sub additional crushed red pepper flakes here) DIRECTIONS: Mix all the ingredients together well and store in an air tight container for up to a year. Use it everywhere you want a little spice or extra flavor. Enjoy! NOTES: Makes between a 1/4-1/3 cup's worth of spice. Loaded Vegan Nacho Fries
Hi friends! We love great plant-based cheeses over here and one of our favorite brands, Daiya Foods, is launching a bunch of new, improved, and DELICIOUS products TODAY, March 10th, at Expo West! Expo is the biggest food show of the year and only the best products make an expo launch - so you KNOW they're gonna be great. How else can you trust that they're better than ever? Because (lucky me!) I got to taste-test all the new styles and flavors and I can promise you - they are SO good! They're still churning out delicious, dairy-free, soy-free, gluten-free plant-based alternatives, but are introducing a few new products this weekend as well - both the improved Daiya Shreds Cutting Board Collection and Cheeze Slices in several flavors. A noticeable improvement from the original version, Daiya is officially stepping up the plant-based cheese game with their new shreds and slices! The new cheeses are made with coconut oil but have the same incredible melt, stretch and taste as dairy-based cheese and can be enjoyed hot or cold. Plus, the cheeses do not contain any titanium dioxide OR carrageenan and are a great source of calcium!
I love that Daiya Foods is passionate about keeping their products plant-based for everyone - whether they’re dairy-intolerant, allergic, vegan, or simply living a healthy lifestyle. As someone with a lot of allergies and dietary restrictions, eating Daiya is a delightfully mindless indulgence. It's comfort food with a conscience! And it's available nearly everywhere these days! In over 22,000 grocery stores across the US and Canada, including Whole Foods, Kroger, Safeway and Publix. Going to Expo West tomorrow? Or not and wondering what all the fuss is about? Check out our 2015 + 2016 blog posts to find out why EVERYONE in the vegan/ blogging/ health field will be there!
INGREDIENTS
1 lb. frozen or fresh-cut french fries 1/4 cup enchilada sauce 1/2 cup Daiya Pepperjack Shreds - Cutting Board Collection 1 cup cooked black beans 1 medium tomato, chopped 1/2 medium red onion, finely chopped 1 jalapeno, thinly sliced 1/2 avocado, halved + thinly sliced cilantro, finely chopped lime wedges, for garnish DIRECTIONS Bake the fries on a baking sheet according to directions or at about 350 degrees for about 40 minutes, flipping halfway through. When finished, move the cooked fries to an oven-safe pan or container (this will be where you assemble your nachos) and set the oven to 'broil' or to at least 450 degrees. Drizzle the enchilada sauce over the fries evenly, then top with the Daiya Pepperjack Shreds. Place the dish in the oven until the cheese is melty, about 3-6 minutes depending on the temperature. Remove the dish from the oven and top the nacho fries evenly with the cooked black beans, chopped tomato and onion, jalapeño, avocado, cilantro + lime and enjoy immediately! NOTES You could also sub in Daiya Shreds - Cutting Board Collection in Cheddar, if you prefer. We loved the extra kick of spicy that the pepper jack gave here! Serves 2-4, depending on your appetites.
Keep an eye out for these updated packages on the shelves from Daiya soon! (And if you'll be at Expo today, come visit me at the Ozery Booth in Hall E before heading upstairs to Hall D to try Daiya's samples 😊) The Daiya Slices are the perfect addition to your favorite sandwiches. They are round in shape for convenience, and come in an updated, re-sealable package. Available in four crave-worthy flavors, including Cheddar Style, Swiss Style, Provolone Style, and the newest flavor - American Style. The new Daiya Shreds – Cutting Board Collection are perfect on pizza, cheesy pastas, your favorite Mexican dish (like our Nacho Fries above!), or in a simple grilled cheese sandwich. With a more dairy-like flavor and texture compared to Daiya Original Shreds, the Cutting Board Collection features the same amazing melt and stretch in Cheddar Style, Mozzarella Style and Pepperjack Style. You can find more on the new - and all of - Daiya Food's products here. See you all at Expo this weekend!
Buffalo Jackfruit Grinders + BEETxBEET Giveaway!
I love the vegan clothing and awareness company BEETxBEET and that they stand up for our animal friends, but I love owner, activist and girl boss Jacky Wasserman even more. We've been friends for a few years now after meeting at a vegan Oktoberfest and interviewing her about her company back where she first started. She works her ass off saving animals and making rad clothing, which has expanded from a few humble t-shirts to hats, notebooks and sometimes even customized cup cozies! She's had some great new, clever shirts come out lately so we decided to team up and create a recipe based on each of her most popular styles - and pair them each with a giveaway of the t-shirt itself! We made some great meals we think you guys are going to love - and then got to eat them ALL. Haha, but only to make sure they tasted perfectly before we shared them. Promise. (Ahh, the life of a food blogger. It's rarely glamorous, but it is full of taste-tests!)
Today we're rocking Jackie's clever, 'It's not you, it's MEAT' shirt. It is available in Men's + Women's styles, and is the softest cotton tee almost EVER. We paired it with a Buffalo Jackfruit Sandwich because it is the perfect sandwich for a protein-head - and it totally MEAT-free! This sandwich is spicy, tangy, crunchy, filling and fresh - you'll be craving another one for weeks afterward! You can get the recipe by scrolling down a bit. To enter the giveaway to WIN your very own 'It's not you, it's MEAT' tee, scroll all the way down to the bottom of the page and fill out the widget. We'll let the widget randomly choose one winner and we'll email that person directly for size information + gender preference. GOOD LUCK!
INGREDIENTS
1 teaspoon coconut oil 2 - 20 oz. cans of jackfruit (use plain or brined, not in syrup) 1/2 cup hot sauce (we used Frank's Red Hot) 3 cups broccoli slaw (store bought OR just shredded broccoli, carrots + red cabbage) 1 tablespoon olive oil 1 tablespoon lemon juice pinch of salt 4 demi baguettes or ciabatta rolls vegan mayo, for spreading DIRECTIONS Heat the coconut oil in a frying pan over medium heat. Toss the jackfruit in a pan with the hot sauce. Cook them together over medium high heat, stirring regularly, for about 12-15 minutes or until the jackfruit begins getting a bit crispy and hot. While the jackfruit cooks, pour the broccoli slaw mixture into a mixing bowl with the olive oil, lemon juice and pinch of salt. Toss to coat everything evenly and set aside. Slice the ciabatta rolls or baguettes and smear about a little vegan mayo onto one side. When the jackfruit is done and cools slightly, scoop it onto the rolls and top with the slaw and other half of the bun. Serve immediately or wrap in paper and take 'em along on a picnic lunch. Either way, enjoy! NOTES Serves 4. Leftover jackfruit stays good in the fridge for up to a week.
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Party-Sized Jackfruit Nachos!
Whether you're into football or not, you probably know that the Super Bowl is this weekend. I've never been much of a football fan myself, but I'm always down for a party centered around eating! We're going to have some friends over the day before for a little get together and these nachos will absolutely be making an appearance. They're deceptively simple to make, big enough to share with a crowd, and so good your guests might not even believe you made them yourself! We start by smothering toasted tortilla chips with our spicy seasoned jackfruit, then pour on our homemade queso cheese and all the toppings you can imagine - plus we added guac!
This is a dish you won't want to share - it is THAT good! Which is also why we supersized it, so maybe it'd make it juuuuust a little easier to share? No matter what team you're rooting for, you'll be glad you made these nachos to munch on...and so will your guests!
INGREDIENTS
1 large bag of tortilla chips 1- 15 ounce can black beans, drained 2- 20 ounce cans of jackfruit (in brine), prepared and cooked to our Jack Asada recipe instructions 1-2 cups homemade queso cheese (or sub whatever dairy-free cheese you prefer), warmed 1/2 cup red onion, chopped small 1/2 cup black olives, sliced 1/4 cup fresh cilantro, chopped the BEST guacamole, for serving limes, for garnish DIRECTIONS Preheat the oven to 375 degrees. Line a baking sheet with parchment paper (or aluminum foil). Spread the tortilla chips evenly over the baking sheet and scatter the drained black beans over the top. Layer the seasoned, cooked jackfruit evenly over the top, then place the baking sheet in the oven for 10 minutes heat the chips, beans and jackfruit together. When finished, pull the baking sheet from the oven and immediately top with the queso cheese, chopped red onion, black olives, cilantro and guacamole. Serve immediately! NOTES Save time by preparing the jackfruit and queso a day ahead, then just reheat as necessary! If you use a different cheese (daiya, for example) we would recommend adding the cheese layer BEFORE baking so it melts while in the oven. Add whatever other toppings you like! Some suggestions? Cabbage, salsa, hot sauce, green onions, jalapeños, tomatoes! 
Mexican Wheat Berry Salad
Sometimes you want something a little spicy, sometimes you don't. If you don't, thats okay. If you do, this dish is for you! We used our flavor-packed, low-fat Cauliflower Queso Cheeze recipe to coat one of our favorite and underused pantry staples, wheat berries, and added plenty of fresh veggies and cilantro to kick it up to party-worthy appetizer level! We fell in love with wheat berries a few years ago at a friends wedding where they served a lovely vegetarian salad (that I literally picked the cheese out of) and have been incorporating them into our diets more and more ever since. Wheat berries are the entire kernel of wheat, including the bran, germ, and endosperm. This means that they are the purest, whole, unprocessed form of wheat. When ground, they make whole wheat flour! Wheat berries are high in fiber and rich in vitamins B1 and B3, plus magnesium, phosphorous, copper, manganese and selenium. And since they're so hearty and full of fiber, a 1/2 cup serving of cooked wheat berries does a great job of filling you up and keeping you fuller, longer. We love this salad as an appetizer or side dish alongside our Jackfruit Asada Street Tacos. Its a crowd pleaser and requires very minimal work on your part, plus is easily made ahead for parties. Let's eat!
INGREDIENTS:
3/4 cup hard wheat berries 3 cups water 1/2 cup Queso Cheeze 1-2 tablespoons jalapéno, chopped 1/2 cup tomatoes, diced (we used yellow tomatoes from the garden!) 1/2 cup green onion, sliced 2-3 tablespoons chopped cilantro juice of 1 lime chips for scooping (optional) DIRECTIONS: In a medium sized pot, boil wheat berries in water for about an hour, until the berries become soft enough to eat. Drain the water, and set the wheat berries aside to cool. If you haven't prepped the queso cheese, go ahead and do that. If you have, move on to the next step. Prep jalapeños, tomatoes, green onion, and cilantro. When wheat berries have cooled, mix in queso cheeze, jalapeños, tomatoes, green onion (save a little for garnish, if you like), chopped cilantro, and the juice squeezed from 1 lime. Mix with a wooden spoon to combine, garnish with remaining green onion, and serve with chips! Makes about 2 cups, serves 4. This dish will save well in the fridge for up to a week. Enjoy!
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'California Burrito' Tacos
If you're from anywhere else in the US and you think you know what good Mexican food is, I can tell you straight up: YOU'RE WRONG. Only in Southern California can you get authentic, traditional, spicy Mexican dishes made with love. And of course in California, we like to mix things up. Do it our way, you know? Thats probably why San Diego has become famous for putting its own twist on traditional carne asada burritos and adding french fries. Maybe it was the surfers who did it first, maybe we'll never know, but ordering a California Burrito anywhere in So Cal means that you're getting a stuffed burrito - including french fries. And it is DAMN delicious. The french fries add a bit of crunch and flavor to the burrito and help balance out the spiciness from the 'meat' and must-have hot sauce. Because we're such big Beyond Meat fans we used their beefy crumbles as our meat substitute and loved it. You can make your own french fries or buy your favorite frozen ones and bake 'em up, but either way this is a MUST TRY. In this recipe we made the traditional burritos into tacos for two reasons; first, we love tacos (who doesn't?), and second we have a hard time finding big flour tortillas that don't contain a bunch of sketchy ingredients. Tortillas should just be flour, water, salt and lime. Anything else, especially gross preservatives, and you can count me out. Instead we bought small organic corn tortillas and doubled 'em up, traditional style, and then put all our fillings (including a heart handful of french fries) inside. Add a squeeze of lime, a sprinkle of cilantro and hot sauce, and if you want - although traditionally not included- a little vegan cheese, and you've got a taco party on your hands. Let's eat!
INGREDIENTS:
French Fries 3 medium russet potatoes, cut into french fries OR about 3 cups of your fave frozen french fries 1 tablespoon coconut oil (only if making your own fries) salt to taste Meaty Crumbles 2 cups Beyond Meat Beefy Crumbles (or faux meat of choice- like in our jackfruit asada tacos!) 1 tablespoon coconut oil 1 teaspoon cumin 1/2 teaspoon cayenne pepper 1/2 teaspoon smoked paprika 1/4 teaspoon chili powder 1/8 teaspoon salt Everything Else 1 lime, quartered 1 avocado, pitted and sliced 1/4 cup chopped onions 1/4 chopped cilantro corn tortillas hot sauce + salsa, to taste vegan cheese for sprinkling (optional) DIRECTIONS: French Fries Preheat oven to 400 degrees. If you're making fries from scratch, wash your potatoes well and slice into into fries about 1/4 inch thick. Coat a baking sheet in the 1 tablespoon of coconut oil, then spread your potatoes or frozen fries onto a baking sheet and bakes until golden and crispy, about 30 minutes, flipping halfway through. Set aside. Meaty Crumbles Pour meaty crumbles and coconut oil into a cast iron pan over medium heat. Add in cumin, cayenne pepper, smoked paprika, chili powder and salt. Stir well to evenly coat the crumbles in spices, and cook over medium heat until the crumbles are heated through and smelling delicious. Everything Else While the meaty crumbles + fries cook, prepare the rest of your ingredients; Slice the lime, avocado, and onion and chop the cilantro. Heat a separate cast iron pan, or pop the tortillas in the oven for a few minutes to heat warm them. When they're ready assemble the tacos starting with 2 layered corn tortillas, then top with beefy crumbles, fries, avocado, onions, cilantro and as much lime + hot sauce or salsa (or both) as you like. If you're adding a sprinkle of cheese, toss that on too. Leftovers can be refrigerated up to a week, but the corn tortillas should be heated fresh for each meal (duh). Enjoy! Makes 4-6 tacos.
Jackfruit Asada Street Tacos
Here in Southern California, it's all about the food. We're surrounded by great local restaurants and tons of farmers markets. We're lucky to live a place where fresh produce, great weather, and a melting pot of diversity has also attracted some amazing chefs- its a culinary adventure living out here. That being said, there is almost no better food I've ever eaten here than a traditional Mexican street taco. There's an art to the simple street taco: the meat has so much great flavor cooked into it you don't need much for toppings- a sprinkle of onions, cilantro, and a squeeze of lime. Avocado, cabbage (if you have it), and salsa are great additions, too. And tomorrow, street tacos will be in high demand...that and margaritas, of course- it's Cinco de Mayo! Since we've gone vegan, we eat a lot less (okay, no) traditional street tacos (you know- the whole meat thing), but we really love the traditional carne asada- grilled meat- flavor, so we've just started making our own. Turns out, a kitchen taco can be just as good as street taco. Who knew?! The jackfruit makes a great substitute for carne asada because of it's meat-like texture when shredded and ability to take on the flavor of whatever it's seasoned with. You can find jackfruit at your local Asian market or online. These babies whip up quick and are easy to make in bulk for Cinco de Mayo parties or for Taco Tuesdays any week of the year. Let's eat!
INGREDIENTS:
1 tablespoon coconut oil, for frying 1- 20 ounce can (10 ounces, drained) Jackfruit in brine or water (NOT syrup), seeds removed 1 orange, juiced (about 1/3 cup juice) 1 lime, juice (about 2-3 tablespoons juice) 2 cloves garlic, minced 2 tablespoons melted coconut oil 2 teaspoons soy sauce 1 teaspoon liquid smoke 1/2 teaspoon cumin 1/2 teaspoon smoked paprika 1/2 teaspoon red pepper flakes 1/2 teaspoons salt 1/4 teaspoon cayenne pepper organic corn tortillas 1-2 avocados, pitted and thinly sliced 1/2 cup red onions, diced 1/4 cup cilantro, roughly chopped lime slices, for garnish DIRECTIONS: In a medium cast-iron skillet, heat 1 tablespoon coconut oil. Place jackfruit into a mixing bowl and use two forks or your fingers to shred it. Add orange and lime juice, garlic, coconut oil, soy sauce, liquid smoke, cumin, smoked paprika, salt and cayenne pepper. Mix until jackfruit is well coated, then pour the whole mixture into the heated skillet. Cook over medium heat about 10-15 minutes, until juices thicken and reduce and jackfruit begins to slightly brown in pan. While jackfruit cooks, prepare the avocados, red onions, cilantro, and lime. Heat a large flat skillet over medium heat and warm tortillas on the skillet until warm, flipping once. When the jackfruit asada is ready, pile some into a (or double) warmed corn tortillas, then top with a few avocado slices, onions, cilantro, and a squeeze of lime. Enjoy! Makes 4-6 tacos.
Looking for more Cinco de Mayo inspired recipes? Check out our Caulifower Queso Cheeze, Baked Jalapeño Poppers with Cilantro Lime Mayo, and Mexican Chickpea Scramble!
Field Roast Fiesta Burger!
We've been fans of Field Roast for a few years now and have always loved incorporating their flavorful grain-based sausages in jambalaya, soups, and on their own in a bun and slathered in mustard and onions. At Expo West this year, we FINALLY tried the long-awaited and AMAZING Chao cheeses in all three flavors - tomato cayenne, creamy original, and coconut herb. They're super realistic in flavor + texture to what I remember munching on a kid and they are the perfect filling for an ooey-gooey grilled cheese. Alex is big on finding the PERFECT veggie burger- and as far as texture and flavor goes, Field Roast's Hand-Formed is his first choice. Is it the most realistic looking burger to a meat patty we've seen yet- especially pre-cooked. You could convince any meat eater that whats in the plastic is a turkey burger for sure...if you trash the label, of course. The burger base is a blend of whole barley, carrots, garlic, onions, and celery- and of course, a secret blend of spices! They're high in protein and non-GMO, and are hand-made in small batches, by hand, in Seattle.
When we were sent a few extra samples after the Expo, we decided to create (what we're calling) a Fiesta Burger smothered in Firecracker Sauce, Roasted Poblano Peppers, and Cilantro Lime Cabbage Slaw...and its fucking delicious. So, let's just pretend we're celebrating Cinco de Mayo three weeks early, grab a margarita, and get cooking. Olé! 
INGREDIENTS
2 Field Roast Hand-Formed Burgers 2 slices of Field Roast Chao Tomato Cayenne Cheese 2 focaccia buns, sliced 1 large or 1 medium poblano peppers 2 cups shredded purple cabbage 1/4 cup chopped cilantro 1/4 cup freshly squeezed lime juice 1/2 teaspoon salt 1/2 cup vegan mayo 1-2 tablespoons hot sauce 1/2 teaspoon smoked paprika 1 avocado, pitted and sliced DIRECTIONS Roasted Peppers: Preheat oven to 425 degrees. Roast washed, halved, and seeded peppers on a lined baking sheet for 15-25 minutes, until skin gets bubbly and brown. Remove from oven, let cool, and peel off bubbly skin so you're left with just the meaty part of the pepper. Set aside. Cilantro Lime Cabbage Slaw: In a large mixing bowl toss together cabbage, cilantro, lime juice, and salt. Set aside. Firecracker Sauce: In a small bowl combine mayo, hot sauce, and paprika. Stir well to combine. Fiesta Burger: Heat a teaspoon of oil over medium heat in a large cast-iron pan. Fry Field Roast patties until crisp and browning on one side. Flip burgers, toss on a slice of tomato cayenne cheese, and let burgers cook until equally crisp and browning on the bottom side. While the burgers cook, slather bottom patties with about 2 tablespoons each of the Firecracker Sauce. Top with the cooked burger and melty cheese, then layer on the roasted poblano peppers, Cilantro Lime Cabbage Slaw, and sliced avocado. Spread a bit more Firecracker Sauce on the top bun, add it to the pile, and enjoy! Serves 2. Leftover slaw + firecracker sauce can be refrigerated for up to a week.
Chickpea Scramble Breakfast Sandwich
We love making protein-packed breakfasts around here. It helps get us through the day without getting sluggish, puts an end to mid-morning snacking, and gets us through our afternoon runs with the pup. One of our favorite ways to do that is to whip up a big batch of spicy chickpea scramble! We toss slightly mashed chickpeas into a large skillet, toss in whatever veggies we have and some of our favorite spices (usually some combo of cumin, chili powder + lots of garlic), and cook it until the whole thing is heated through and the veggies are soft. Its super easy to whip up, reheats well, and last about a week in the fridge! When I'm on top of my shit and food prepping, this is one of my faves. Sometimes though, eating the same breakfast can get boring. You've been there- breakfast rut is the worst! To mix things up we bought focaccia buns, piled 'em high with chickpea scramble, creamy avocado, a slice of Field Roast's new Chao cheese, a smattering of mustard, and a sprinkle of cilantro. PERFECTION! So much flavor and such a nice change from the usual faux meat + faux egg combo. So, let's eat!
INGREDIENTS:
Mexican Chickpea Scramble (about 1/2 cup per sandwich) 2 focaccia buns 2 slices of Field Roast Creamy Original (or your favorite sliced vegan) cheese 2 tablespoons spicy mustard 1 avocado, pitted and thinly sliced DIRECTIONS: Make up your chickpea scramble (the day before, if you like!) and heat it over medium heat until it is heated through. In a toaster or on a griddle, lightly toast the inner sides of the focaccia buns. Spread the inside of the bottom and top of the buns with 1-2 teaspoon of mustard each. Layer hot scramble onto the bottom bun, then top with a layer of sliced vegan cheese and sliced avocado. Serve and enjoy! Makes 2 breakfast sandwiches. Scramble can be refrigerated 4-5 days in the fridge and reheated.
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