Thursday, 4 April 2013

Quick Breakfast Fry-Up of Ridiculous Tastiness

As much as I love recipe books, when it comes to cooking breakfast, I always just throw in whatever and hope it turns out delicious. While leftovers often get thrown into lunchboxes, dinner, or the bin, making a big breakfast fry-up is a great way of using them: that way, they're right at the front (so probably only from last night!), rather than languishing at the back before they're eventually discovered, unrecognisable, several months later.

The other day, there was a heap of hummus left over from a dip platter that we'd made and, rather than letting it languish (as I knew it would), I decided I'd use it in breakfast. If I do say so myself, it was DELICIOUS. The following day I made it again and it was (to my surprise) just as delicious. I don't know where the magic is in this dish but, believe me, it's in there.

I would highly recommend making up a big batch of seitan on the weekend and have it in the fridge to use over the week (or make up a really big batch and keep it in the freezer so you can use it over a couple of weeks), otherwise use a store-bought seitan that you like: you may have to add in a few herbs and spices, so adjust to taste. If you don't have hummus left over, whip up a quick batch and add the kochujang directly into it when making it, or make up a big batch and keep it in the fridge and use it bit-by-bit over the week.

To save washing up, you can make the sauce and serve the dish in the same bowl (which may also be the bowl that the hummus was originally served in!)

Quick Breakfast Fry-Up
What You'll Need
Frying pan
Fork, for stirring (and eating)
Bowl (for making sauce and serving)

1/2-3/4 cup hummus (the best recipe for hummus ever is Dreena Burton's Creamy Hummus from "Vive le Vegan")
1/2-2 tablespoons kochujang (spicy Korean miso, also spelled "gochujang"; I used Sasakani Kobo's excellent kochujang, but you can also buy commercial kochujang at Asian supermarkets. Alternatively, you can use miso with a few pinches of chilli flakes or chilli powder).
Coconut oil, for frying
around 1/2 cup chopped seitan (my favourite recipe is Julie Hasson's Italian Sausage Cutlets from "Vegan Diner"; if you use that recipe, use one patty/sausage, chopped)
1 large portobello or flat mushroom, diced
1 tomato, diced
1/4 red capsicum, diced (optional)
1/4-1/2 cup greens of choice, roughly chopped

Now That You're Ready
1. Add enough water to the hummus to make it runny, like a thick sauce (add a little, then mix with a fork, then repeat until it's thin enough to drip). Add in about 1 tablespoon of kochujang (or miso and chilli flakes). Break up the lump with the fork then stir it in until it is dissolved in. Taste, and add more kochujang if you'd like it a little spicier (I always do). Set aside.

2. Add a good whack of coconut oil (around 2-3 tablespoons) to the frying pan and, when it becomes hot, add in the seitan. Fry for a minute or two. When it starts to brown on one side, flip it over and add in the diced mushrooms. Fry them together, shaking the pan to ensure they don't get stuck in the one spot until the mushrooms begin to soften and brown (the mushrooms will soak up a lot of the coconut oil, so the pan will be near dry). Tip them out of the pan and into the bowl with the sauce.

3. Return the frypan to the stove and add in the tomatoes and (optional) capsicum. Cook them (shaking the pan occasionally) until they begin to soften, then add in the greens. Pour in about 1/4 cup of water into the pan: this will help the tomatoes dissolve a little and also steam the greens.

4. When the greens become bright green and the water is nearly dissolved, tip the sauce (with the seitan and mushrooms) back into the pan and lower the heat a little; you just want to warm up the sauce. As soon as it begins to bubble, it's ready: tip into the bowl and enjoy!

It ain't pretty, but it sure is tasty!