I wanted to make some sort of (vegan) breakfast item that wasn’t LOADed with carbs (ie: bread and rice and grains and oats and more bread and…). Breakfast + carb free? Eh... you’re right; probably can’t happen in regards to vegan fare (although not impossible!). But, breakfast + grain free is a definite possibility. And, it includes a hypothetical Paleo stamp of approval.
Inspired by Whitney’s blog (http://whitegirllovesindianfood.wordpress.com/), I decided to do a rendition of Indian fare. Seemed like a “Good morning, Breakfast!” approach. Or better yet, a way more awesome alternative to a really discouraging breakfast status update of a friend proudly displaying blueberries and oatmeal. —lifeatthecircle
What You'll Need
chopped raw hazelnuts
oil (I used coconut)
diced potato (white or red is fine; I used a baking potato – which took longer to cook, but a thin-skinned potato – think: red – would cook faster)
chopped onion (I’d recommend a sweet variety – because: along with garlic – it duplicates the flavor of fenugreek, but use whatever you have)
chopped fresh broccoli
“milk” (I used plain almond milk)
minced garlic – OR – 1 clove fresh garlic, smashed and minced
ground mustard (powder)
salt and pepper, to taste
Place a (dry)medium-sized skillet over medium-low heat. Add chopped hazelnuts and toast until fragrant. Transfer to small bowl or plate.
Next, to skillet – add: oil, onion, and potato. Cover and cook until veggies are fork tender, stirring occasionally.
Add broccoli to ingredients in skillet, cover, and cook until tops are dark green – and have changed color, but stems are still crunchy.
In a small bowl, add: milk, spices, minced garlic, and raisins. Stir until combined, then pour over ingredients in skillet. Stir until incorporated.
Cover and cook until broccoli stems are tender and spices are fragrant. Season with salt and pepper and enjoy!