Tuesday, September 24, 2013

Italian Veggie and Tofu Stew with Sprouted Lentils

I just love savory food for breakfast and this clean out the fridge stew came together in 15 minutes or so.  Tofu, onion, garlic, cremini mushrooms, spinach, homemade marinara and a bit of green olive brine, fresh basil and rosemary were simmered for around 10 minutes, then topped with nutritional yeast and a handful of lentil sprouts. Breakfast of champions! 


  1. This sounds wonderful! After your post a couple days ago, I've been sending warm healing thoughts your way. I'm so glad to see you're keeping up with the blog. I've just discovered your recipes and have only begun to explore your treasures here. Have you published a cookbook yet? That project could keep you busy while you're off your feet...hint....hint....hint.....

  2. Definitely a breakfast of champions! That looks delicious...