DISCOVERING BREAKFAST OPTIONS

As a vegan, I need to adapt my breakfast.  It has been eggs for as long as I can remember.  Here are my recent happy findings for breakfast that make me not even miss eggs:

1. TOMATO BRUSCHETTA
No cheese, please, just tomatoes and bread. 

I used a can of fire-roasted tomatoes that already had Italian seasoning, drained and heated through, then placed on toast.  You can either drizzle a bit of olive oil in the tomatoes before heating, or on the bread before toasting (if you are oven toasting!) for a bit more body.  If not using olive oil, you can put a bit of the reserved tomato juice (always reserve the juice) on the toast just before serving.

**Quicker version:  Use store-bought marinara sauce, heated in microwave with a bit of sugar added if desired.
  
2. REFRIED BEANS AND VEGGIES

Ingredients:
2 flour tortillas, either soft or grilled
1/2 cup refried beans, seasoned
(I keep small dishes of refried beans (1 cup size) with a teaspoon of salsa ready to pop in the microwave all the time so I just used half of one of those)
1/2 cup chopped veggies of choice.  Mine were bell pepper, onion, and green tomato.

Saute veggies in a little oil until tender and turning brown.  
Warm the tortillas and warm the beans separately.  
Spread the 1/2 cup of beans on one tortilla.  Add cooked veggies on top and cover with second tortilla.  Cut in quarters and serve.