Breakfast Potatoes **

When I was a kid my mom would sometimes make breakfast potatoes, seasoned and cooked with onion in a frying pan. Although pancakes are my favorite hot breakfast this is definitely next on the list! I decided to add some protein to my version with black beans and I actually think it tastes better with them.

This recipe doesn't photograph so well but I promise you it is delicious! In this photo I've made it with the addition of some Field Roast brand veggie sausage.


2 cups chopped onion (a sweet onion will work best)
2 cups shredded potato (if you are using frozen potato allow it to thaw first)
1/2 TBSP safflower oil plus more as needed
1 cup prepared black beans, drained and rinsed
1/4 tsp salt plus more to taste
1/4 tsp ground black pepper plus more to taste

Optional ingredients:
1/2 to 1 cup cooked veggie sausage, cut into bite-size pieces (note: if you are avoiding soy or gluten make sure yours gluten/soy free!)

Heat a large frying pan over medium and add oil and onion. Cover the pan and cook until the onions are soft and translucent or slightly brown if desired, stirring occasionally. Transfer the cooked onion to a bowl and add a little more oil to the pan before spreading the potatoes evenly in the bottom and replacing the lid. Watch carefully to allow the potatoes to brown a little before turning them over and letting them brown on the second side. After the potatoes are cooked put the onion back in the pan with them and add the black beans (and veggie sausage if using). Sprinkle the salt and pepper on and stir everything together. Serve while hot and enjoy!

Split Pea Soup *

This split pea soup is gluten free and soy free (so long as the ingredients you choose do not contain either).

1 lb bag dry green split peas
½ gallon water plus more as needed
3 vegan “chicken” or vegetable bouillon cubes (I use Edward & Sons)
2/3 cup potato flakes (I used Edward & Sons homestyle mashed potatoes)
½ tsp ground black pepper, more or less to taste
¼ tsp liquid smoke flavoring
½ cup carrots, chopped to ¼” pieces
3 large or 4 medium stalks celery, chopped to ¼” pieces

Combine ingredients in a large pot. Bring to a boil and then cover. Cook over medium-low until the peas are soft and fall apart, stirring occasionally. When finished cooking the soup should be thick and smooth, except for the carrot and celery bits which should be quite soft. Serve hot alongside toasted crusty bread or warm cornbread. Leftover soup may need to have a little water added to it when reheated because it thickens in the refrigerator.

NOTE: If you are concerned about sodium intake be sure to use low-sodium bouillon cubes because the regular ones can be quite salty; this will alter the flavor, though, so if sodium is not an issue for you I do not recommend doing it.

Leek & Potato Soup *

2 large or 3 regular-size leeks
1/4 to 1/3 cup dairy-free margarine (more = creamier soup)
1 quart vegetable broth
1 stalk celery, finely chopped.
5 medium Yukon gold potatoes, peeled and cut into quarters
1 cup soymilk or other non-dairy milk, plain or unsweetened (plus extra if needed)

Selecting just the white & VERY light green portions of the leeks, wash and finely chop them to about 1/8" by 1/2" pieces. Discard the dark green portion or save it for another use. In a large pot, melt the margarine over medium and then sautee the leeks for a few minutes until they start to look translucent. Add the vegetable broth, celery, and potatoes, bring to a boil, and then simmer over low uncovered for 25 minutes. If the potatoes are not thoroughly cooked, cover and simmer until they are soft. Using a lid or other means, pour as much of the broth as possible into a bowl or measuring cup. Thoroughly mash the potato mixture with a potato masher, return the broth to the pot, add the soymilk, and stir. Add more soymilk if you would like a thinner soup.

Note: If you use a margarine that is not salty you will want to add salt to taste.