Sweet potato mushroom flatbread

2 pieces puff pastry, thawed
2 large sweet potatoes, roasted and mashed
4 Shallots, minced
1 tsp olive oil
8 oz mushrooms, sliced
1 Tbsp honey white balsamic vinegar
Fresh thyme and dried sage
Smoked sea salt to taste
1/2 cup Gouda, shredded
1 egg, beaten

Preheat the oven to 350.

Heat the olive oil over medium. Add the mushrooms and Shallots and saute until wilted. Add vinegar, salt and herbs and cook for a few minutes more.

Bake the puff pastry for 15 minutes, or until golden.

Add the mushroom mixture to the mashed sweet potato. Mix in the cheese and egg. Spread in top of the puff pastry and bake for another 15 minutes.

Steel Cut/Quinoa Porridge

1/2 cup steel cut oats
1/2 cup quinoa
1 cup almond milk
2 cups water
pinch of salt

Combine all ingredients in a large saucepan.  Bring to a boil, then simmer for 40 minutes.

Note: I found this tastiest when I added a tablespoon each of peanut butter and chocolate syrup plus 6 drops of vanilla stevia to each portion before reheating.

Breakfast Burrito Supreme

1 Morningstar Farms veggie sausage patty, cooked and diced
1 egg, scrambled
2 Tbsp shredded cheese (optional)
1/4 avocado, diced
1 cup raw spinach, shredded
2 Tbsp plain yogurt
1 Tbsp salsa
1/2 tsp chipotle powder
1 flour tortilla

Heat the tortilla on a greased griddle.  Scramble the eggs.  Mix the yogurt, salsa and chipotle powder together, then toss with the spinach and avocado.

Ladle the scrambled egg, sausage, and spinach/avocado mixture into the tortilla.  Wrap and serve!

Asian Hot Sauce Marinated Tofu

This is adapted from the Hot-Sauce-Glazed Tempeh recipe from Veganomicon.  It comes together incredibly quickly and tastes divine.  I whipped some together at breakfast this morning and it was ready to eat at lunch.

1/2 cup pear sake
2 Tbsp Sriracha
1 Tbsp sweet chili sauce
2 Tbsp honey ginger balsamic vinegar*
1/2 tsp Beijing rub*
1 Tbsp soy sauce
1/4 tsp sesame oil
1/2 pound tofu, sliced

Whisk marinade ingredients together. Add the tofu slices. Shake and let sit for an hour or more.  Top with kim chee and eat cold, or fry and glaze with leftover marinade.

* Available at AllSpice.