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Snack for today: Chocolate Chia Pudding Parfait

24 Jan

Last night I saw this post on FatFree Vegan Kitchen, and I went right to work whipping up some pudding to enjoy today at work.

I used agave for sweetener and just added layers of sliced banana. All told, this is maybe 10 minutes of work (maybe), and now I have multiple snacks/desserts ready for the next couple days.

If you’re not already following Susan Voisin’s excellent blog, now’s the time to add it to your reader/bookmark list/email subscriptions. And if you want more chia pudding info or ideas, or just generally great reading and recipes, you should also check out Choosing Raw.

Black-eyed Peas with Greens (make it for New Year’s Day!)

26 Dec

Black-eyed peas and greens are both traditional and much-beloved foods in the American South, so when Jud and I made Christmas breakfast for his (very omnivorous, Southern) mom and her husband, I wanted to include them in the menu. Black-eyed peas are particularly traditional to eat on New Year’s Day, so you can try this easy recipe then or any time you want something hearty and savory for breakfast or any meal.

Black-eyed Peas with Greens

3-4 cloves garlic, chopped (about 1 Tbsp. chopped garlic)
1 Tbsp. canola or olive oil
red chili flakes to taste (optional)
1/2 lb. kale, collards (or a “braising mix”), washed and chopped into large bites. Trim stems if they’re large. I used mostly kale with some chard.
2 cups cooked black-eyed peas, rinsed and drained (Mine had no salt added. If yours are salted, reduce the soy sauce and/or added salt in the recipe)
1-2 Tbsp. apple cider vinegar
2 tsp. soy sauce (I use this one, which is also gluten free)
1/2 tsp. smoked salt (you could also use smoked paprika, chipotle, or a dash of liquid smoke instead of the salt)
1/4 tsp. dried thyme, rubbed between your fingers

In a large skillet or sauté pan that has a lid, sauté the garlic and chili flakes in the oil over medium heat until garlic just starts to color. Add the greens and stir well. If the greens aren’t somewhat wet from washing, add a tablespoon or two of water. Cover and let cook for 5 minutes. Add the rest of the ingredients (starting with one tablespoon of the vinegar). Stir well, cover again and let cook 10 minutes, stirring once or twice. Add a bit of water and/or reduce the heat slightly if needed to prevent sticking. The mixture should be neither saucy nor dry. The dish is done when the greens are just tender. Serve with your favorite hot sauce if you want it spicier.

This will serve two greens-lovin’ people as a main course or four as a side.

For Christmas breakfast, we served the greens with Herb-Roasted Potatoes from Vegan with a Vengeance, Tempeh bacon (which was a surprise hit with two omnivores skeptical of soy products), fruit salad (Honeycrisp apples, Asian pears, kumquats and dried cranberries in a sweet-tart lemon dressing) and Cinnamon Rolls from The Joy of Vegan Baking (I will say again, that recipe alone will justify the purchase of this excellent book).

Here are the potatoes and fruit salad, ready to serve while the rolls baked:

I hope you all had tasty holidays, whatever you celebrated! What new favorite recipes did you discover?


26 Aug


It’s that time of year when you just have to make the most of the glorious fresh fruit available, so this morning breakfast was nectarines, blueberries, and the most beautiful figs I’ve ever seen, from my coworker’s tree (thank you, Carole!).

Dressing was just equal parts lemon juice, agave nectar and flax oil.

Tempeh bacon

16 Aug

Frequent recent breakfasts at The Highline and Wayward Cafe have reminded me how much I love tempeh bacon. Since I can’t eat at those places as often as I’d like, I decided it was time to perfect my own recipe.

Here’s what you’ll need:

8 oz. tempeh, sliced very thin (I like Turtle Island’s 5-grain tempeh, but any kind that’s nice and firm will work.)


3 Tbsp. soy sauce (I use a low-sodium, wheat-free tamari, which makes this bacon gluten free)
1 Tbsp. water
1 Tbsp. nutritional yeast flakes
1 tsp. maple syrup
1 tsp. cider vinegar
1/4 tsp. liquid smoke

Canola oil for frying

Combine all marinade ingredients, and then pour over the tempeh in a small, shallow dish.

Shown is a 3-cup Pyrex, which is just right for a batch. Marinate for one hour or more, tipping the dish several times to make sure the marinade is well distributed throughout the tempeh. You could also do this in a Ziploc bag, being careful not to break the tempeh strips.

Heat a skillet over medium-low heat, and add a generous amount of oil. Fry the tempeh strips for several minutes on each side, until crisp and medium-brown.

Watch them carefully since the sugars in the marinade will burn easily, and don’t be shy about adding more oil as you go (this is bacon, after all–not a health food!). Drain on brown paper or paper towels and serve with breakfast, on sandwiches, with dinner, or all by itself.

Broccoli-Mushroom Quiche with Lemon and Dill

9 Aug

These vegetables are in season now, but they’re easy to get any time of year for a nice savory brunch item.

Broccoli-Mushroom Quiche with Lemon and Dill

2 cups broccoli, cut very small. Finely chop some of the stems along with the florets.
2 spring onions, sliced, tops and bulbs separated (or use leeks, trimming off only the roots and the tough tops)
1-2 Tbsp. Earth Balance or olive oil
2 cups sliced cremini or other mushrooms
1/3 cup fresh dill, finely chopped (remove any large stems)

1 lb. firm, water-packed tofu, drained
3 Tbsp. fresh lemon juice
1 Tbsp. cornstarch
2 tsp. mild miso (or salt to taste)
1-2 tsp. granulated onion
1/2 tsp. dried thyme (optional)
1-1/2 tsp. Dijon mustard
1/2 cup water

1 pie shell, unbaked

Steam broccoli until just tender. Remove from heat and set aside. Saute onion bulbs in the oil until they soften. Add the mushrooms and saute until they cook down and darken. Add the onion tops and dill and saute a few more minutes, until the greens are wilted. Remove from heat and set aside.

Combine all remaining ingredients in a blender or food processor. Puree until smooth. Taste for saltiness, but remember that other flavors will change as it bakes. I found that the raw filling tasted more like mustard and less like lemon than the finished product. Combine vegetables and tofu mixture and stir well to combine. Transfer to the pie shell and smooth the top. Bake at 350 for about an hour, or until the darker “set” look covers the whole filling. Watch the crust and cover with foil if needed to keep it from burning.

Cool for 30 minutes or more before slicing.


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