February is the month of love, but it is also National Hot Breakfast Month. Using this month’s list of seasonal produce, we have a fantastic recipe below that you're sure to love.
February Produce (Source: Southland Farmers' Market Association)
- Brussels Sprouts
- Citrus (Blood Orange, Grapefruit, Kumquats, Lemons, Navel Oranges, Tangelos/Tangerines)
- Dates, Medjool
- Onion, Green
- Passion Fruit
- Peas, Green
For breakfast, this chickpea scramble recipe is so easy to make - customize it with your favorite produce or seasoning all year long. We love it!
Chickpea Flour Scramble
From Coconut and Berries
- ¼ c chickpea flour
- 1 ½ tbsp nutritional yeast
- ⅓ c almond milk or water
- 1 tbsp tahini
- Large pinch of salt
- Black pepper, to taste
- Coconut oil or vegan butter
Heat a small frying pan over medium heat with a drizzle of oil.
Whisk together the chickpea flour, nutritional yeast, almond milk or water, tahini and salt.
Pour into the hot pan as if forming a large pancake. Allow to cook until edges look dry, then break up with a wooden spoon as if making scrambled eggs. Keep stirring until the mixture begins to dry and form clumps. When done, the mixture should be fairly dry and still a little soft (not yet browned).
Serve with sautéed seasonal vegetables, chopped avocado or sourdough toast.
P.S. We’d love to see your scramble creations. Tag us at #pinksaltcuisine to be featured!