More vegan breakfast recipes: Tofu and Pinto Bean Hash + Savory Oatmeal Porridge

More vegan breakfast recipes: Tofu and Pinto Bean Hash + Savory Oatmeal Porridge

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Or because my husband and I both work from home now? For some reason breakfast has been the meal of the day. We’ve been eating big, hearty meals in the morning and loving it.  I feel so full that as noon nears, I really only want juice. Left: carrots, cranberries and apple. Right:  carrots, spinach, pear, apple and a pinch of cayenne pepper.  Around 2pm I begin to feel like eating lunch. Yesterday, I had this hummus sandwich. So what have I been eating in the morning that fills me up so well? Last week I created a hash recipe using tofu in the pressure cooker for the first time. Saute onion, peppers and garlic for 3 – 5 minutes. Cook at pressure for 6 minutes. Use the quick release method. Remove the pressure cooker lid, away from you. You should notice a fair amount of liquid – and that’s okay! Add the pinto beans (drained), salt and pepper to the uncovered pressure cooker. Bring the hash to a boil, then reduce heat to low and simmer (the pressure cooker is still uncovered!) until the liquid cooks up (about 4 minutes). Serve with hot sauce, if desired.  My husband even ate leftovers for dinner one night. Yesterday I was craving oatmeal. I had reheated my big batch of Pressure Cooker Oatmeal last week, though, so I wanted something different.  I also really didn’t care how quickly the breakfast cooked up, so I opted to use the rice cooker. See, I use the pressure cooker for speed and the rice cooker for ease: dump the ingredients, stir, press start, wait. I cooked mine for 40 minutes (before the rice cooker turned off). Garnish with pepitas and add Herbamere (or sea salt), to taste. I implore you to try it. Then please come back and tell me what you think.

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