Tag Archives: cornbread

Cornbread Breakfast Skillet

Cornbread for breakfast? Yes! I just said that. I have an on-again/off-again relationship with eggs, and I want a healthy meal that’s not the same old boring breakfast items you can find anywhere.This is what my silly brain came up with this morning while I was drifting somewhere between sleep and consciousness.

I will note I was under a bit of stress as to what to do with the large amount of leftover cornbread from last night’s vegan chili extravaganza – which explains my wierd dreams of cornbread for breakfast today.

What you will need:

  • Some left over cornbread
  • 3 eggs
  • vegetarian sausage
  • 5 mushrooms, sliced thick
  • a bit of onions, sliced
  • 2 T. soy milk (or whatever milk you like)

In a skillet on medium, add some oil or butter. Then add the sausage, mushrooms, and onions to the pan. Season with salt and pepper. 

As you can see, I had two morning star sausage patties, and two links … I just used a mixture. Once everything is nice and brown and yummy, remove from the pan and set aside to be added back in later. (I chopped up the sausage into bite-sized chucks).

Next, scramble the eggs in a bowl with the soy milk. Season with salt and pepper. Then, crumble the cornbread into the bowl in bite sized chunks. This sort of reminded me of making french toast. I mixed the chunks around until the cornbread had absorbed most of the egg mixture (there was still a bit of egg at the bottom – no big deal)

Now be sure to add a pat of butter or some more oil to your pan before you put your egg-cornbread mixture in there. Add the mixture, and fry up over medium to medium low heat. You want the eggs to cook, not burn.

Once the eggs look cooked, and the cornbread is a bit toasted looking, add the mushrooms, sausage, and onions back in. Mix to combine and warm through.

I plated mine by topping it with grated cheese, some green onion, and added some hot sauce to the side. It was savory, satisfying, and filling! This is definitely not a boring breakfast.

How do you spice up your breakfast? Please tell me in the comments.

Until next time, I send you peace, love, and good energy.

~Sharon

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Crockpot Vegan Chili

Growing up in an Italian family, life centered around the kitchen. My Father is a fantastic cook, and I owe much of my skills and love for cooking to him. On the weekends, there was always something marvelous cooking and the house would fill with aromas that would make me and my brothers drool. I know now that we were spoiled to have such wonderful home-cooking as kids. So, I want to give a public “Thank You!” to my Father for taking such great care of us. I love you, Daddy!

On that note, among my Father’s arsenal of recipes was his chili, and dang, his chili was soooooooo good.  I will note that my Father did not like “yankee chili” with beans in it … so his was a good ol’ meaty chili recipe. Here is my vegan twist on this family favorite. 

This is a picture of the original recipe … note the wrinkles in the paper, the real chili stain on it, and the fact that is written on some personalized stationary my grandmother gave to me when I was very young.

What you will need:

  • 2 cans of kidney beans, drained and rinsed
  • 1 can of garbanzo beans, drained and rinsed
  • 1 lb. or beef-less ground, browned (I got mine at Trader Joes)
  • 1/2 – 1 onion, chopped
  • 1 T. minced garlic
  • 4 T. chili powder
  • 2 tsp. paprika
  • 2 tsp. salt
  • 2.5 tsp. cumin
  • 1.5 tsp. oregano
  • 8 ounce can of tomato sauce
  • some Oven Dried Tomatoes (for extra flavor) optional if you don’t have the time to make them … but I’m glad I added them, it gave the chili a great depth of flavor.
  • 1 cup of water or vegetable broth
  • cheese or nooch and vegan sour cream for garnish

With the crock pot on high, add the beans, onion, garlic, seasonings, tomato sauce, and broth.

Meanwhile, brown the beef-less ground in a skillet. Season with salt and pepper.

Add the ground into the crock pot, stir everything to combine. Cook on high for 4-5 hours, low for 7-8 hours. Mine was nice and thick, so I didn’t need to make any slurry to thicken it up.

I served mine up with some grated cheese, and a dollop of vegan sour cream. I also made this fantastic Cornbread recipe from Rural Spin. It was delicious! This was the perfect way to warm up on a cold October evening. I hope you enjoy it as much as we do! Thanks again, Daddy!

What’s your favorite comfort food? A family recipe, perhaps? Please share in the  comments!

Until next time, I send you peace, love, and good energy!
~Sharon