Soy Free Vegan Scramble with Beet Greens and Turnip Salad

This lovely meal was my post workout brunch. For breakfast I feasted on a kiwi prior to getting my workout on.

It was shocking to see the gym parking lot full when I went to the gym after the New Year. It took me a few days to realize what caused the volume change since pre-2012 I was able to find a good parking space. I have gotten used to it and it is good to see that people are inspired and I hope that they keep the momentum for the remainder of the year.

For the vegan scramble I used a recipe that Ricki from Diet Desserts and Dogs posted on One Green Planet. No need to purchase green pea flour, just use your high speed blender such as a Vitamix to make the flour from split green peas. If green “eggs” is too weird for you, make the scramble with yellow split peas or you can also use chickpea flour.  I just thought it would be really cool and a nice change to have green scramble.

For the salad I can share the ingredients and approximate measurements. I am bad with recipes when it comes to salads or salad dressings because I usually just pull out what is in my fridge and go with inspiration.

Soy Free Vegan Scramble


1/4 cup pea flour1/2 cup water1/2 teaspoon onion powder1/2 celery stalk, diced
4 green onions, white parts only slicedsalt1 tsp oillove


In a medium bowl whisk flour, water, onion powder and salt until smooth with no lumps. Add celery and green onions and stir to coat.

Heat oil in skillet (non-stick or cast-iron) over medium heat. Pour the mixture into the skillet and let it spread.

Allow to cook until edges appear dry (3-4 minutes) and a few bubbles may appear. Do not let the top dry.

Use spatula to scrape across the pan and break up the mixture (like a cutting motion). Flip the pieces over and break up into smaller bits (about date or grape side).

Keep the pieces moving for about 5 minutes (I covered the pan for about a minute or so).

Beet Greens and Turnip Salad


1 tbs vegan mayo1 tsp tahini1 tsp ginger1 tsp ground flax
saltbeet greensturnip root, sliced and quarteredlove


Mix the mayo, tahini, ginger, flax and salt to taste in a small bowl. Adjust the ingredients to get the flavor that you want. Mix in bowl with beet greens and turnip root.

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