I discovered a recipe for breakfast pie on the side of the black olive can that my daughters want me to veganize. It uses hash browns as the bottom layer, then crumbled bacon, two kinds of cheese, eggs and of course olives. It seems like the substitutions would be pretty straightforward. I'm thinking roasted potatoes instead of the hashbrown, tofu bacon or tempeh bacon, the cheese could be either a soy cheese or possibly an uncheese from Joanne Stepaniak's book, tofu would sub for the eggs. Once you get the hang of it, making things veg friendly is easy.
I like the idea because I could have it ready to go from the night before and then just pop it in the oven in the morning. Its interesting because in making this vegan, I'll also be making it much healthier and lower in fat. Funny how those two things can go hand in hand. Look for my progress with this in the next few weeks.
Tonight, I'll be clearing the leftovers from the fridge. There's defrosted greens, broth, quinoa, white beans and tomatoes, and a little leftover Green Olive Bruschetta. I'm leaning toward making soup with the broth, greens and quinoa. I think I'll make hot pockets with the white beans and tomotoes and Green olive Bruschetta. I'll use some of the extra pizza dough I made Wednesday for the crust.