Vegetarian

Vegan Breakfast Burrito with Tater Tots and Tofu Scramble

Today we’re taking all of life’s best things, tucking it into a big ol’ flour tortilla, and diving right. on. in.

Breakfast! The best, most important meal of the day.

Would you agree?

Apparently this is the summer of the simplest of simple recipes.

This was another one of those, “It’s so simple, but this is just way too good to not share on the blog, right?” conversations I had with Mark.

And it’s clear where we ended up on that topic.

Yep. I’m actually sharing a recipe for chocolate-covered pretzels with you today.

You know that recipe that’s not really a recipe because the only two ingredients you actually need are already in the name?

That’s the one!

[This post is sponsored by my best foodie friends at Bob’s Red Mill! We’re using their Unbleached White Fine Pastry Flour for this recipe.]

Today: we eat the rainbow.

And, oh boy howdy, does it taste good.

Near-instant satisfying of a dessert craving! Let’s do this, shall we?

It’s a mouthful!

Both as the title of the recipe and the experience of eating it.

Also: they rock.

[This post is sponsored by my best foodie friends at Bob’s Red Mill! We’re using their Organic All-Purpose Flour for this recipe.]

I mean…what a stunner, right?

I could stare at those swirly twirly whirls all day long.