breakfast focaccia

Brunch

Yum! Yum!

I love that this whole wheat focaccia has turned out delicious for a second time and it only takes two hours to make, including the rise. Focaccia tends to call for at least a half cup of olive oil, but I am cutting down and was able to make this still taste great with 2 Tablespoons of olive oil.

I topped the focaccia with my Breakfast Scramble of tofu, onions, garlic, nutritional yeast and added roasted peppers (still have lots!) and fresh herbs from my kitchen garden. I encourage everyone in the coming season to plant one - I have basil, rosemary, sage, parsley, oregano, lavender and thyme growing right outside of my back door. I tried growing in pots, but I do not have quite the success with it because I would need to feed the pot regularly - I tend to forget doing that and the plants stay small and compact. 

This brunch was great and it called for hardly any work from me.  

Cost Breakdown:

flour: $1.50

herbs: $0

tofu: $2

nutritional yeast, onion, garlic: $1

pepper: $1

Total to feed a family of 6:

$5.50

Whole Wheat Focaccia Recipe

stuffed poblano

It is summer and peppers are abundant! A few weeks ago I watched a Guy Fieri show where he was roasted peppers in the oven. I usually roast them on the stove over the open flame, but tonight I chose to do it Guy's way. Bad idea. I remember he mentioning that you have to be careful not to overcook them since the flesh of the pepper will sort of 'disapear.' Well, I overcooked them! I had to toss the peppers and start again.

Roasting them on the stove makes you keep an eye on them and they are ready fast and don't overcook, just char properly because you must stay by their side and consistently turn them.

I stuffed these poblanos with sauteed pinto beans and kale with sofrito. The sofrito I made a few weeks ago from the Viva Vegan! cookbook and it was still in the fridge.

I made a sauce for the peppers using aji amarillos - dried yellow peppers- carrots, onions, herbs, and to thicken it, cashew milk. I added roasted pumpkin seeds for crunch.

Cost Breakdown:

peppers: $5

kale: $3

pinto: $2

carrot, onion, garlic, herbs: $1.50

pumpkin seeds, cashew: $1.50

rice: $1

Total to feed a family of 5:

$14.00