Breakfast Tostada

I don't usually make breakfast. I don't always make breakfast-y foods. I rarely make brinner.
Breakfast for dinner.

Today I did.

I decided to make a breakfast tostada.

The thought process started off like this:

"Oh that tofu scramble looks amazing!"
"Hmm, I could make breakfast burritos."
"Nah, the tortillas are too small."
"Breakfast tacos."

Then "💡" tostada.
Then "💡💡" airfryer.

So this isn't exactly a recipe - just instructions on how I tossed this together.

What I used: 

-About half of a block of firm tofu.
-Tofu seasoning.
-Frozen (then airfried) seasoned crinkle fries from Walmart. 💣
-Smashed chili beans.
-1 link of the Field Roast Smoked Apple Sage sausage with Chipotle chili powder sprinkled on it. Pan fried.
-Salsa (red), Salsa (green)
-Avocado


What I did: 

• I airfried the seasoned fries at 390℉ for about 18 minutes.
• I crumbled the sausage in a pan and fried it in just a little bit of vegan butter. I seasoned it with chipotle chili powder - optional - and it gave it a really nice kick. 🔥 I put it aside.
• I crumbled the tofu in the pan, again with a little bit of vegan butter. I added about a tablespoon + a teaspoon of the tofu scramble spice mix. Recipe is from Sam at ItDoesn'tTasteLikeChicken.com - here . Set it aside.
• I put corn tortillas in my airfryer at 390℉ for about 3 to 4 minutes. Keep an eye on them. One of my first ones spun around and ripped. 
• I smashed some chili beans. You can also use refried beans.
• Assemble - Tostada > beans > hot sauce > sausage > seasoned fries > scramble > salsas > avocado

You're Done! Hope you Enjoy!

- theⓋegan Hooker

Chili 🔥

Hey guys! 

I'm not a food blogger or photographer - but I still like to take pictures of my food and share recipes.
I hope you don't mind.



This is my chili recipe and everyone that has tried it has loved it.

It is really easy to customize and can be really budget friendly.
I have a few notes for shortcuts.

Before I get into the recipe, yes that is peanut butter on toast. And avocado. And oyster crackers.
Don't judge. I also eat it with cornbread and a tablespoon of bone char-free sugar (sometimes). 😋
Also, I haven't found the perfect cornbread recipe yet.

Ingredients: 

• 1 onion, diced * 
• 2 bell peppers (I used yellow and orange, or 5-10 mini sweet peppers) * 
• 1 1/2 tsp smoked paprika 
• 1 1/2 tsp garlic powder 2-3 cloves of garlic (more or less to taste)* 
• 1/2 tsp ground coriander 
• 1 tsp onion powder 
• 2 tbsp taco spice 
• 2 tbsp chili powder 
• 1/4 tsp cayenne 
• 1 cup tvp [textured vegetable protein] (or half to whole bag of meatless crumbles) *
• 6 - 15.5oz cans of mixed beans, rinsed and drained (you can use less) *
• 2 cans of chili ready beans, not rinsed 
• 2 cans of diced tomatoes (one is "chili ready" and one has added jalapenos, optional - you can add plain diced tomatoes) 
• 1 big can of tomato juice (46 oz) 
• 2 cups of veggie broth

The ingredients marked with * will have notes down below for either a shortcut type tip or budget suggestion.

* Notes:

1. Diced onion - you could alternatively use frozen diced onions or substitute with a shallot (and replace the onion and garlic with this). 
2. Bell peppers - I use the mini sweet peppers (sometimes the little 1 or 2 lb bags & sometimes all of them). You can use whatever types you like or that is on sale. Green is often the cheapest bell pepper. You can also use frozen bell peppers - I have seen diced onion and green pepper blends, just green pepper, and then onion and mixed peppers like yellow, red and sometimes green.
3. Cloves of garlic - you can just use garlic powder if you prefer or you can get the preminced garlic. Add as much as you'd like.
4. TVP - you can alternatively use the meatless crumbles. I know my local Kroger has their own brand. There's also Gardein, Beyond meat, and if you like spice then I recommend the Morningstar Farms chorizo crumbles.
5. Beans - Alternatively you can precook your own from dry. I have yet to do this though. I usually use the following beans: dark red kidney beans, light red kidney beans, garbanzo beans/chickpeas, black beans and pinto beans.

Directions:

Once your veggies are chopped (onion, garlic and bell peppers) you'll want to start to saute the onions for a couple of minutes or until they soften, on about medium heat. You can use a little oil or you can water saute (just add splashes of water - but not too much that you boil your veggies - we aren't there yet). 

Then add your garlic and bell peppers. 

Drain and rinse your beans. Except the chili beans.

Add in your beans and spices.

Add in your tomatoes, tomato juice and vegetable broth. Add water if needed.

Turn the heat down to about medium low/low and let it simmer for at least 30 minutes.

Enjoy!

- theⓋegan Hooker

Fresh.

Hey everyone! 

I've been wanting a bit of a fresh start lately. Actually, I haven't been to sleep yet and it is now 11am as I am writing this and I was beginning to feel a little bit creative. So I created this cute logo and decided to just roll with it.

I should probably tell you what a Vegan Hooker is. My lovely husband actually came up with it one day. I told him that sometimes crocheters call themselves Hookers. I crochet. And eat lots of vegan food. So now you know. 🎉

I have lots of creative spaces online. I'm in lots of Crochet and Vegan groups on Facebook.
I am subscribed to a bunch of Vegan YouTubers.
I have a ton of Crochet and Vegan pins on Pinterest.
I follow a lot of Vegan and Crochet accounts on Instagram. 
My name is Brittany.
I'm 28.
I'm a mom 👧& 🐱.
Married 💑.
❤

I've started a bunch of blogs over and over. 
This is the only thing that I have a hard time keeping up with.
I'm hoping to change that.

I see this as a challenge.
Honestly, something I feel I need right now in my life.

I haven't been the most consistent with my vegan food.

👀 Changes are going to be made!

In this space I plan on sharing my thoughts and recipes.

I plan on staying motivated. 
🐮🐷🐰🐱🐶🐥🐟 Friends
🍎🍓🍒🍑🍩🍪🍴NOT FOOD ☮

- theⓋegan Hooker