Vegan breakfast recipes: Tofu and Pinto Bean Hash + Savory Oatmeal Porridge

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by JL FIELDS on DECEMBER 11, 2012

Is it the mountain air? The cold temperatures? Or because my husband and I both work from home now? For some reason breakfast has been the meal of the day. We’ve been eating big, hearty meals in the morning and loving it.  I feel so full that as noon nears, I really only want juice.

Left: carrots, cranberries and apple. Right:  carrots, spinach, pear, apple and a pinch of cayenne pepper.

 Around 2pm I begin to feel like eating lunch. Yesterday, I had this hummus sandwich.

Homemade hummus, yellow pepper, lettuce, Vegenaise on toasted spelt bread

Dinner has been fairly light as a result, which is great because I have the least amount of energy at the end of the day and really don’t want to spend too much time in the kitchen when I could be on the couch with the kitties!

So what have I been eating in the morning that fills me up so well?  Sunday I shared my Hot Holiday Breakfast Bowl recipe,

featuring quinoa, walnuts, sunflower seeds and cranberries.

Last week I created a hash recipe using tofu in the pressure cooker for the first time. Totally worked.

JL Fields, a vegan lifestyle coach, writes the blog JL goes Vegan and writes/edits the community blog Stop Chasing Skinny.

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