|Make a belly pleasing breakfast with full-filling zucchini and chickpea scramble!|
For the last week, I've been busy packing up suitcases, Goodwill donation boxes and saying bittersweet goodbyes to hoarded items. One of life's hardest decisions is giving up on things that used to matter. Well, still excited for a new chapter. It's time for Philadelphia once again and this time it's permanent.
Thankfully, comfort food can heal pain.
I didn't have any tofu (or chocolate), but wanted something that would work perfect alongside plain brown rice. I was thinking scramble terminology. Tofu scramble is amazing. That's for sure. Yet chickpeas turned out to be an amazing consolation. With a little almond milk added and pureed inside blender, the remains are a half creamy, half firm mass of deliciousness. Zucchini brings home beautiful green color, mild sweet flavor, and crisp texture.
Zucchini & Chickpea Scramble Ingredients and Preparation
2 tablespoon olive oil
1 zucchini, diced
1 15oz can chickpeas, drained and rinsed
1/4 cup almond milk
1 teaspoon turmeric
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon black pepper
1/4 teaspoon paprika
1/2 cup Daiya Mozzarella Style Shreds
|Saute zucchini in olive oil, stirring and browning for 7-8 minutes. Puree chickpeas with almond milk.|
|Add chickpea puree into zucchini and mix in ingredients. Heat for 5 minutes longer. Add Daiya Cheese, letting the good stuff melt.|
|Perfectly paired with brown rice and seasoned tempeh strips.|
|Although great for breakfast, this is great any time of the day!|