Fresh Basil Scrambled Eggs & Zucchini-Potato Hash

I can finally check something off my bucket list: we have an herb garden going! Yesterday we ventured to the Raleigh farmer's market to buy some herbs (and produce, of course). We are now growing: globe basil, Thai basil, fennel, Italian oregano, mint, silver thyme, lettuce and banana peppers. I am beyond excited to see how they do over the summer. I will be adding dill and maybe some French (Provence) lavender to the mix if these turn out well. I'd also like to do some more peppers, if possible. Anyways, I'm thrilled, and this morning I woke up craving a typical summer breakfast for me: something with fresh herbs and farmer's market produce. So here are two recipes I created this morning that you can enjoy all summer long!

Fresh Basil Scrambled Eggs

• 2-4 fresh eggs 
• 1 TBS almond milk 
• 1-2 TBS fresh basil, thinly sliced
• salt + pepper
• 2-3 tsp vegan (or regular) butter

1. Preheat a skillet on medium heat. Add a small pat of vegan/regular butter and wait for it to melt.
2. In a bowl, beat the eggs with almond milk, a pinch of salt, pepper and basil until smooth. I usually do two eggs per person. 
3. When the butter is melted, add the eggs and a teaspoon of butter. Scramble, using a spatula, for another minute or two. 
4. Add another teaspoon of butter and scramble some more, until cooked to your desired consistency. The butter makes the eggs super fluffy and adds a little decadence! 

Zucchini + Potato Hash

• 1-3 large Russet potatoes, diced
• 1 large or 2 small zucchinis, diced
• 2-4 garlic cloves, minced,
• 1 TBS olive oil, divided 
• salt + pepper
• 1/2 tsp paprika
• 1/4 tsp cumin

1. In a pot big enough to fit the potatoes with some room, place the potatoes inside and add enough water to cover by an inch or more. Set to boil on the stove. When boiling, turn down slightly and cook until tender, about 8 minutes. It should pierce easily with a fork. When tender, drain and set aside.
2. Preheat a large skillet on medium heat. Add 1/2 TBS olive oil, then potatoes and a pinch of salt. Saute, until starting to get crispy, about 6 minutes. 
3. Add the zucchini, paprika, cumin, another pinch of salt and another 1/2 TBS olive oil. Turn the heat up to med-hi to sear. Stir, and cook about 5-6 minutes, until everything is starting to sear and cook through. There should be little black marks under everything and the zucchini should be tender.
4. In the last two minutes of cooking, add the garlic and stir. Adjust seasoning to your liking and serve!

Black Bean Spaghetti + Garlicky Balsamic Peppers

School is back in session (ugh), so time is short in my little kitchen. I am trying to learn to throw together quick meals and not fall back into the easy habits of processed food. I am also trying my best to not go to the store for just one single thing. Pantry cooking rules! I promise, with a well-stocked one, you can do it too. Here's something I pulled together late last night that is packed with flavor and protein. Black bean spaghetti has a whopping 80g of protein for the entire bag. So next time someone asks you where you get your protein from and you're vegan, just shove a bag of that pasta in their face. Deal? :)

Black Bean Spaghetti & Garlicky Balsamic Peppers

• 1 bag of black bean spaghetti or regular GF pasta
• olive oil
• salt
• dried thyme, red pepper flakes + dried oregano
• 5-6 baby sweet peppers or 1-2 large bell peppers, cut into thin strips
• 1/2 C mushrooms, chopped (optional)
• 3-4 small tomatoes or 1/2 cherry tomatoes, sliced (do not de-seed)
• 2-4 garlic cloves, minced
• balsamic vinegar (note: I eyeballed the measurements for the vinegar, so they aren't accurate) 
• red wine vinegar (or red wine) 
• fresh basil

1. Bring a pot of water to boil for your pasta and cook according to package directions (note: black bean spaghetti cooks on simmer not boil). Heat a skillet over medium high, add about 1 T oil. Add mushrooms, peppers, a few pinches of dried thyme and a pinch of salt to help release water. Saute until almost softened, 3-4 minutes.
2. Add the tomatoes and garlic. Cook 2-3 minutes, being careful not to burn the garlic. Add dried oregano and red pepper flakes, and more salt if desired. Stir and turn up to high.
3. Add about 2 T red wine vinegar to the pan and 1/4 C or more of balsamic vinegar. The fumes will be very "acidic" and could be unpleasant to the eyes, so be careful. Bring to a quick boil, then turn down to simmer. Cook, stirring occasionally 3-4 minutes, until the "sauce" has reduced in half. 
4. Plate your spaghetti and top with sauce. Add more red pepper flakes and fresh chiffonaded basil on top. Voila!