Spanish Tortilla with Sunflower Romesco

We like to have nice healthy vegan breakfasts, but our morning schedule usually precludes the possibility during the week. We get up at 4:45 am, get everyone’s bags packed for the day, get the kids dressed and fed, and all of us are out the door by 6:10. It’s a flurry of activity that doesn’t leave any space for a leisurely sit-down breakfast, so we have to either eat on the go or wait until we get to work.

The weekends, then, become breakfast prep time. We often make vegan muffins or scones or things like banana bread, but sometimes we want to mix it up with something healthy and savory. This week that turned out to be a vegan Spanish Tortilla with Romesco Sauce from The First Mess, though you could choose to top it with avocado, hummus, hot sauce, or whatever floats your boat. Each serving is under 200 calories, so adding a few more with a tasty sauce or spread won’t hurt.

Sorry the picture’s not the greatest, the light in my work kitchen isn’t the best. But trust me, this was super healthy and delicious.

Ingredients:

2 Tbsp olive oil of your choice
1/2 medium onion, diced (or a whole one, if you really like onion)
2 potatoes, peeled and sliced thin
1 cup chickpea flour
1 Tsp tamari (or soy sauce)
1 Tbsp nutritional yeast
1 cup water

Directions:

Preheat the oven to 400° F. Heat the olive oil on medium and, when hot, put in the onion and potato and cook well, about 20 minutes. In the meantime, in a medium bowl mix the chickpea flour, tamari, nutritional yeast, and water and let sit while the potatoes and onion cook.

After the vegetables are cooked, fold them into the flour mixture. When combined, pour everything into an oven safe pan and bake until everything is set and the top is lightly browned, about 10 minutes.

Makes 6 servings, each curiously satisfying when heated in a work microwave and eaten alone in a cubicle.

Middle Eastern Mason Jar Salad

The combination of parenting and jobs recently prompted us to get our heads into the extreme food prep game. Mornings run so much more smoothly when we’ve just got to grab lunch and go, especially with all of the time necessary to feed and clothe three often grumpy kids. We’ve gotten pretty good at having healthy vegan lunches and dinners for the week mostly prepped over the weekend.

One of our mainstays is the mason jar salad. It’s healthy and vegan and delicious and, when layered correctly, super easy and fresh. This particular one is inspired by Middle Eastern flavors, but you can easily improvise and put your own spin on one of these bad boys.

Ingredients:

1/2 cup tahini
1 lemon, juiced
1/2 Tsp cumin
1/2 Tsp garlic powder
1/2 Tsp salt
3-4 Tbsp water, more if needed

1 can chickpeas
1 Tsp Ras-al-Hanout*
1 large cucumber, diced
1 large tomato, diced
1 bunch of greens

*If you don’t have Ras-al-Hanout, substitute 1/4 Tsp each of paprika, cumin, coriander, and cinnamon

Directions:

First, the dressing. If you’ve never made lemon tahini dressing before, get ready, because it’s magical. Put the tahini into a medium bowl, add the lemon juice, and start stirring. It’s going to get weird and clumpy, but don’t worry. Keep stirring. At some point soon, all of a sudden, it will get smooth and thick and several shades lighter than it started. Magic! At that point, mix in the cumin, garlic powder, and salt. Add a little bit of water at a time and keep mixing until you reach your desired consistency. We like it thin, but not too thin.

In another bowl, toss the chickpeas with the Ras-al-Hanout until they’re well mixed and set aside.

Take 4 clean empty pint jars and first divide the lemon tahini dressing among them. Next, divide the diced cucumbers and tomatoes, followed by the chickpeas, and finally the greens. The order is very important, so that the dressing doesn’t cause the greens to get soggy.

When you want to eat, just upend the whole thing into a bowl, maybe using a spoon to get all the remnants of dressing out on top of your salad, and eat. These generally keep in the fridge for a week or so.