8 oz milk (I used Silk original soy)
2 tsp ground black sesame (I used Mitake yuuki kurogoma from Nijiya Market)
sweeten to taste (I used 2 tsp monk fruit)
Heat up milk (I microwaved for 2 minutes in 16 oz mug)
Skim off skin if using soy milk
Stir in black sesame and sweeten to taste
~2 tbsp Silk unsweetened original almond milk
~4 tbsp vegan cheese shreds (I used Daiya cheddar), divided
To make 1 serving, pour a small amount of almond milk into a 1-cup Pyrex (about 1 cm tall)
Sprinkle in 1-2 tbsp cheese shreds and microwave for 30 seconds, and stir
Add in remaining 1-2 tbsp cheese shreds, microwave for 30 seconds, stir, cool for a few minutes, and serve
8 oz water
1 Lipton peach green tea bag
1 tbsp sugar free peach syrup (I used Skinny Mixes)
2 tbsp Silk original soy milk
Heat 8 oz water to 212 degrees F or microwave for 2 minutes in a pyrex measuring cup
Pour hot water over tea bag and steep for 5 minutes
Mix in peach syrup and soy milk
1 tortilla (I used Mission Whole Wheat soft taco)
1 Just Egg folded
1 Morningstar sausage patty
2 tbsp Daiya cheddar shreds
1 tbsp Vegenaise
Prepare Just Egg and patty according to package directions, or to microwave everything using a microwave cover for all, I snipped off the top of the plastic package for Just Egg and microwaved it in the plastic for 1 minute and 30 seconds, and patty on a plate for 30 seconds, then placed the patty inside the Just Egg plastic to use the same plate to microwave tortilla and cheddar.
Tear or slice the tortilla in the middle halfway, checking that it can be folded over evenly three times into a sandwich. Sprinkle the cheddar over the tortilla, avoiding the torn or cut seam to ensure a clean fold. Heat tortilla and cheddar in the microwave for 30 seconds or over the stove until cheddar is melted.
To assemble, place the sausage in the bottom right corner and fold it over to the left. Spread half of the Vegenaise, then place the Just Egg. Fold the sandwich upwards, spread the remaining half of the Vegenaise, and close the fold to the right to seal the sandwich. Ready to serve or brown on both sides in a pan if desired.
Grocery List
16 oz Mission Soft Taco Whole Wheat Tortillas (10 tortillas, $1.99 Amazon Fresh or WIC at Walmart)
Just Egg Folded (4 count, $4.49 Amazon Fresh or Walmart)
MorningStar Farms Sausage Patties (6 count, $4 Amazon Fresh or 12 count value pack at Walmart)
7.1 oz Daiya cheddar Shreds (7 1/4 cup servings, $4.44 Amazon Fresh or Walmart)
Vegenaise (16 oz has 16 1 tbsp servings Sprouts/WF or Amazon Fresh $11.18 32 oz has 32 1 tbsp servings)
If you buy 3 packs of Just Egg Folded and a value pack of MorningStar sausage, then you can make tortilla breakfast sandwiches for 10 days with 1 pack of tortillas.
Cost:
Tortillas $1.99/10 = $0.20
Just Egg Folded $4.49/4 = $1.12
Morningstar $4/6 = $0.67
Daiya $4.44/14 = $0.32
Vegenaise $11.18/32 = $0.35
Total $2.66 each
$26.60 for 10
$79.80 for 1 month
In Cart:
Tortillas $1.99
3 packs Just Egg $13.47
12 count Morningstar $8
Daiya $4.44
Vegenaise $11.18
Total $39.08 or $27.90 if already have Vegenaise/omitting/using a different sauce like BBQ/ketchup/etc
1 cup + 2 tbsp water
1 tsp matcha powder (I used Jade Leaf)
2 tsp monk fruit powder (I used Whole Earth with erythritol)
2 tbsp Silk original soy milk
2 tsp sugar-free simple syrup (I used Skinny Mixes)
Heat water (I microwaved it in a 2-cup Pyrex measuring cup for 2 minutes).
In a 16-oz mug, whisk matcha and monk fruit until incorporated (I used a miso whisk).
Pour in about a fourth of the water and whisk vigorously to eliminate most lumps.
Whisk in the remaining water and stir in the soy milk with a teaspoon.
Use the teaspoon to measure and stir in 2 teaspoons sugar-free simple syrup.
3 cups pear/white grape/apple juice
1 tbsp grated ginger
2 Barlett pears, diced
2 tsp ChocZero vegan honey
Simmer for 10 minutes or until pears are soft
