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Vegan, Soy-Free Veggie and Potato Breakfast Sandwich
by Michelle Maskaly, The Adirondack Chick
frozen diced breakfast potatoes (sometimes called O'Brien, or Southern style)
chopped green pepper
chopped yellow onion
halved cherry tomatoes
fresh baby spinach
fresh ground cracked pepper
vegan cheese (I use Daiya because it is soy free)
Fresh hard roll
vegan butter (I use Earth Balance soy free)
In small pan heat the oil. Then, add the potatoes, peppers and onions.
Season to taste with salt, pepper and paprika.
Cook just until the potatoes get soft and add in the tomatoes.
Once the tomatoes begin to brown, add in the spinach.
Spread inside of the hard roll with vegan butter and slice of vegan cheese.
Once the vegetable and potato mixture are at a desired softness, put on the roll and enjoy!