3 posts tagged “breakfast”

I know I've already mentioned it, but for those of you new to the blog -- I've started eating eggs again after a seven-year break. I don't know why, really. But I've been able to create some tasty meals with them (this frittata included).

And now you can, too!

ZUCCHINI-CRANBERRY-WALNUT FRITTATA
(makes 6 servings)



What you'll need . . .

• 5 eggs (or 1-1/2 cups egg beaters)
• 1/2 cup cranberry/jalapeño cheddar cheese (OK. if you can't find this super fancy variety -- it's at Wegmans, btw -- use cheddar with 1/8 cup dried & diced cranberries . . . and throw in some finely-diced peppers for kick)
• 1/4 cup soy milk (or skim milk)
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground black pepper
• 1 medium zucchini, shredded (about 1 cup)
• 1/4 cup chopped walnuts

Method . . .

1. In a medium bowl, combine eggs, cheese, milk, cinnamon, and pepper; set aside.
2. Spray 10-inch (ovenproof) nonstick skillet lightly with nonstick cooking spray. We just lightly greased our with canola oil.
3. Over medium-high heat, saute zucchini and walnuts until tender.
4. Pour egg mixture into skillet -- stirring well to fully combine.
5. Cover & cook over low heat for approx. 15 minutes -- or until cooked on bottom and almost set on top.
6. Remove lid and place skilled under broiler for 2 to 3 minutes (or until desired done-ness -- for us, about 4 minutes).
7. Slide onto a service platter and cut into wedges to serve (and consider serving with honey on the side -- it makes a great dipping sauce).

 

Just a quick recipe today. This sweet tooth has a dentist appointment in a few hours (AHHH!).

Anyway, I got back from my run last night and wanted to bake. As I mention below, I'm on a bit of a baking hiatus (a.k.a. diet), so I decided to experiment with buckwheat muffins. Healthy, I decided. Definitely taste good, and aren't too sweet. Plus, we had two extremely ripe bananas to use up.

I had no choice.

Note: If you have more experience with (and more of a taste for) buckwheat flour, feel free to substitute more of it. I included only a little because the last time I used the stuff -- I decided to go full force. The double chocolate cookies I made were awful. Just AWFUL! In fact, I cannot find words to describe the taste. However, I titled this recipe buckwheat banana muffins because the buckwheat went a long way.

Well, happy Wednesday, and hope you enjoy!




BUCKWHEAT BANANA MUFFINS

What you'll need . . .

• 6 tablespoons soy milk
• 1/2 cup applesauce
• 10 tablespoons melted soy margarine (or your favorite butter substitute)
• 2/3 cup buckwheat flour
• 1-1/3 cup wheat pastry flour
• 2 teaspoons baking powder
• 3/4 cup raw sugar
• 5 ounces dark chocolate chunks
• 2 small, very ripe bananas (mashed)

 

Method . . .

1. Preheat the oven to 400 degrees F and line a muffin pan. If you have a large muffin pan, this recipe makes 12 large muffins. Small muffin pan? 24 small muffins. (I made tiny muffins because I’m on a bit of a *GASP* diet..)
2. In a medium-sized bowl, whisk together the milk, applesauce, soy margarine, and 1 teaspoon baking powder.
3. In another, larger bowl, sift together the flours, 1 teaspoon baking powder, and then add sugar and chocolate chunks.
4. Add the wet ingredients to the dry – but do not beat them together. Just mix.
5. Fold in the mashed bananas.
6. If you used a large muffin pan, bake muffins for 20 minutes. Small: about 14 minutes, but keep an eye on them. Muffins are done when they are golden brown and a toothpick inserted into them comes out clean.

Today's post is part of VeganMoFo. For more delicious vegan recipes -- including sweets, soups, and other scrumptious things -- keep reading METHOD (subscribe to METHOD's RSS feed). As well, check out the VeganMoFo Flickr group.


 

A quick post today -- my husband and I are running around the house cleaning for the in-laws' visit (starting tomorrow). Anyway, I have never, ever eaten crepes. Honestly. So, this morning, I was thinking of making pancakes . . . and then decided to give it a whirl. I found a rather boring recipe online, so I switched it up a bit -- and then created this amazing topping with some random fruit we had around.

And apple cider! That's the best part.

I'll write more another day, but for now, here's the recipe! I doubled it to serve 4 (approx. 3 crepes each).

VEGAN CREPES

What you'll need . . .

• 1 cup regular soy milk
• 1 cup water
• 1/2 cup melted soy butter
• 2 tablespoons raw sugar
• 4 tablespoons regular molasses (heated up so it's thin, not thick)
• 2 cups wheat pastry flour
• 1/2 teaspoon salt

Method . . .

1. In a large bowl, blend (I used my mixer with the whisk attachment) all ingredients together.
2. Cover and chill for about an hour (the recipe said 2 hours, but I could only wait 1).
3. Heat a large fry pan (whatever you usually make pancakes in -- the diameter of the one I used is 9 inches, so depending on the size of your pan, change the amount you pour in accordingly) over medium-high heat & lightly grease with some extra soy butter.
4. Pour approx. 5-6 tablespoons of batter into the pan. I found it was best to use a soup ladle -- and rather than simply pour the batter into the pan, I spread it in a circular motion. NOTE: If you find your batter is thick, add some water a tablespoon at a time. It should be thin . . . and once you have it in the pan, you should be able to swirl the pan around and coat with the stuff. Very technical, right? Hah!
5. Cook until golden brown, and then flip (this is the tricky part -- see more notes below) and cook the opposite side.

MIXED BERRY SAUCE

What you'll need . . .

1/2 cup frozen mixed berries
3/4 cup apple cider
1 banana, sliced
2 heaping tablespoons honey

Method . . .

1. Heat apple cider in a small saucepan until bubbling.
2. Add the frozen mixed berries, heat again until bubbling, then lower heat and simmer for about 5 minutes.
3. Add banana slices and honey, stir, and heat for approx. 4 minutes.
4. Put mixture into a blender and pulse until smooth. It's almost like a hot smoothie. It's light, airy, and a great compliment for crepes!

Alright. I'll admit I'm not the most experience crepe-maker in the world. But I did find a trick to flipping them. Basically, you wait until the batter is bubbling up from the pan -- then you can check to see if the bottom is brown (by lifting an edge a bit). When you get to that point -- and ONLY when you get to that point -- take your flipper and QUICKLY shove it under the crepe. Do this very fast. Just go for it. And then just as quickly FLIP over.

You may find that the crepe doubles over a bit. Very gently pull apart. It takes some patience and a good practice crepe, but you'll get the hang of it.



Today's post is part of VeganMoFo. For more delicious vegan recipes -- including sweets, soups, and other scrumptious things -- keep reading METHOD (subscribe to METHOD's RSS feed). As well, check out the VeganMoFo Flickr group.