This morning we are starting
our aging while special in the
kitchen because one way to keep
yourself healthy is by eating well.
And that's why we invited our
friend Amy Webster from Rainy Day
Vegan here to cook us breakfast.
And this already looks beautiful,
but I'm looking in the skillet
and it does not look vegan to me,
right? It doesn't look vegan to me either.
It looks very traditional, right?
It's tasty and delicious
and full of nutrients.
Just everything you want in a breakfast,
right? So this is a perfect
breakfast or a brunch or, you know,
everyone's coming over and you
need something easy to make.
So I'm telling you this
is probably one of the.
The best things you can make
and everyone's gonna love.
I think you're a gourmet, especially
when families in town over the holidays.
I'm always struggling. I'm like,
here's a bunch of bagels. Happy lunch.
Yes, exactly.
We wanna kick it up a notch.
And you wanna add some protein.
This is the dish. Alright.
So we're gonna start by sauteing
all the things you might want.
So we've got some vegan sausage in here.
I use the impossible.
The Beyond sausage is also really,
really good.
I gotta try it because I I gotta see.
Yep.
That is vegan sausage, for real. Yeah.
The texture, the consistency, all.
Yeah, I know. They've mastered it, right.
They really, it's just so good.
So I've got also some green Peppers
and some orange Peppers and onions.
But really you can mix this up.
Whatever kind of veggies you want.
OK, so we've got that saute,
and once that's going we've got our
our casserole dish is already oiled.
We already, we're gonna start
with a layer of hash Browns.
So these are thawed but not cooked.
Thawed but not cooked.
So there's still like to.
They're still not.
Yeah, not cooked.
But you can also use like
those little patties.
Those little hash brown patties that,
you know, they have those at Trader Joe's.
Yeah, and they're easy cause
then you just pop them in there.
About 8 of them will work for this.
OK, but you can use the shredded like this.
So now we've got that, a layer of that.
We're gonna add the layer of our veggies.
OK. The other thing about
this is like in my house,
one of us doesn't like all these,
the like, the bell Peppers, the onions.
I always like to say groceries,
but the other one does.
So what we like to do is just maybe put
a layer of all of this stuff on one side,
OK, if you want to spread it out.
Yeah. Thank you.
I got you just on one side
and then the other side,
we're just gonna do just the sausage.
And you can, you know,
make it to order kind of,
so to speak.
Like, if you got kids in
the house and they're like,
I don't want to always let them hang.
And it's like, yeah, stuff getting.
Apparently I'm still a kid. Yes. So.
And then the other side is just the sausage.
OK and then we're going to do
a layer of cheese.
So this is vegan cheese.
I've got the. OK, let's talk vegan.
Yeah,
please.
I know.
I I am. I we ordered a
pizza here not too long ago.
I won't say from where,
but they had a vegan cheese
option. Yes. And it was disgusting,
really. It tasted like.
So sounds like they put glue on a pizza.
We were like, that's so sad because
it's me and she's like, taste it.
It's come a long way.
We have really gotten to the point where
it's it's not, it's no longer this mushy,
plasticky kind of right now, again,
the consistency is. Yeah, right.
If you haven't tried vegan cheese in a while,
you gotta try it again.
And it'll melt. It'll melt. Yes, yes.
So you can put it all over the whole thing,
a layer of the cheese and then over that.
The last layer that kind
of holds it all together.
I'm gonna use the just liquid egg.
OK. So here I'll give you like this.
Yeah, it it's just it's just
a but it's made from plants,
so there are other brands out there too.
So maybe you like a different kind than this.
This one is so high in protein.
There's eight.
There's 8 servings in this little bottle,
which I say, no, it's not 8 servings,
it's more like 2, maybe three is it,
but 6 grams of protein just I was
going to say it's one serving,
which is not what I think it is.
Right. I think it's ohh here
you use this one that's open.
Yeah, that one I didn't.
And so, yeah.
So we're gonna pour it over the whole thing.
OK, here, I'll help you. And then.
This one's a little bit.
How do you get,
where do where do we get just egg?
I got this from Fred Meyer has it.
OK, so we've got Fred Meyer
obviously like you know Whole Foods,
everybody has it now it seems.
So we're gonna kind of, if you wanna
help me top this with some tomatoes.
And then we bake it.
Now, the tomatoes are key.
Yes, they are,
because it kind of gives it that
nice little acid at the end.
It's so nice.
I actually
don't mind baking with tomatoes
or or when the tomato is out
of its raw form. Sometimes
it's crazy because people are like,
you know, you want a tomato sauce usually,
but it does work really well.
OK, yeah. So we're gonna bake it.
I threw a little bit of salt and
pepper on top, too, just for some
little salt and pepper. Yeah.
All right. So when it comes
out all of this or just.
Yeah, I would sprinkle it. Yeah.
Alright, nice. Mix it together.
But look how it looks when it comes out.
OK. I have a piece missing because
I'd love for you to try it.
Ohh yes. I'm so excited.
Is that what that is over there for me?
It firms up and it kind
of holds it all together.
Kind of like a quiche.
Yeah, but much easier because it's just
you're throwing it into a casserole dish.
You're throwing in an oven.
So appetizing. Ohh good.
Yeah.
You know what?
You should definitely try it and not
tell your your family it was like
exactly. Well my stepdad is a big meat guy.
He eats bacon and eggs every
single morning and. He loves it.
He not only didn't make any
comments about the vegan food,
he also went back for seconds.
Ohh, my gosh, we're all mixed together.
It is even better. Yes.
Right. It's so good.
And you can add other vegetables if
you want to add some spinach get,
you know, get crazy with some
salsa or something in there to
kind of give it more.
This does not.
And you know what also
I have what you can tell right away is,
you know, when you eat like a
quiche or or any kind of breakfast
bake and you're at a restaurant,
it's just, it's really heavy.
Yeah, this isn't heavy. Yeah right.
Well, it's not super thick either.
It's got a nice, you know,
and you can, you know.
With regards to school, with
me and my school, I mean work.
I would take this to work with me for
lunch. This would be a great one.
Yes, yes yes it's gonna be
my lunch probably today.
But not this one.
Also breakfast for dinner, right?
You are perfect. Yes.
You know this show is
about aging well, keeping our
bodies healthy and moving on.
Do you think do you consider
vegan a a healthy option?
I think it's healthy.
Ur especially when we're considering,
you know, your health, but also,
you know, cholesterol and fat.
Saturated fat.
There's a lot of unhealthy
vegan foods out there.
Yeah, but it's definitely healthier when
you're considering the earth and the animals.
So. You know we we that's where
we're really coming from.
Pasado safe haven is you know
really doing a lot for the animals.
So we're this is a really good way
to kind of if you're looking for
a healthier way for the animals,
the earth and yourself.
This is good.
No cholesterol and it's a big eggy dish
conserving your body and the earth.
I love that.
And you have a cooking class coming up.
Yes I do. I have one this weekend.
And then Pasado safe haven.
We have classes every month and I
teach all different kinds of topics.
So we've got either an event or a
cooking class every month in the year.
In 2023.
And they're all up.
So if there was anyone
who could change someone's mind
about eating vegan, it would be you.
I've never you've never made
something that hasn't been
delicious with us. And I'll tell
you this. See, that's so nice. Ohh.
It's so true. And I swear this is a great
thing if you wanna try it in the new year.
So what a great thing to do.
And, and Chef Amy, we have her breakfast
bake right on our website right now.
So if you want to give it a try the
holiday season, you go right ahead.
All right, well, coming up.