When I wake up, the first thing I think about is breakfast – actually, it’s the bathroom, but right after it’s breakfast! I usually make waffles or cereal or a green smoothie, but some days that does’t cut it. Some days I want savoury, gooey, hot, yumminess; on those days I turn to this recipe.
As usual, this is a “use what you’ve got” recipe. I’ve done it with bell peppers, mushrooms, sun dried tomatoes, zucchini, whatever. This time, I used green beans because we had just enough left and they were on their last legs, but you can swap them out for any veggie you want. I would suggest still doing all the other ingredients, especially the Daiya, but you’re always welcome to experiment to find flavours and combos you like best 🙂
2 tbsp Earth Balance
1 yellow onion, sliced
2 cloves fresh garlic, minced or pressed
1 cup green beans, 2″ pieces
3 tbsp Daiya Jalapeño Havarti vegan cheese
2 tbsp hemp hearts
parsley (for garnish)
Alright so start by melting the Earth Balance in a frying pan. When the pan is hot and ready to go, add in the sliced onion and garlic. When those have sautéed a bit (about 5 minutes) it’s time to add in the greens beans. Before the Daiya goes in, make sure the veggies are very close to the softness you prefer because these next steps all happen pretty quickly. They Daiya will melt in just a couple of minutes so make sure you’re stirring constantly once it’s in so it doesn’t stick to the pan. When it’s all done mixing in, add the hemp hearts, give it a quick stir and get it out of the pan ASAP! This morning I put it on a gluten free pizza crust and tossed it in the oven; other times I put it on toast; usually I eat it like you would scrambled eggs just as is. The chopped parsley is a nice garnish and adds a hit of freshness to cut all the richness of the Daiya. That’s it. Now you go try it!