Hello My Little Wordlings,
It has been a week since my switch towards a vegetarian diet. I know, some may think “Whoopdie, I’ve been one for 25 years”. However, I do not see this as a competition but rather a change towards a better lifestyle. Breakfast is literally my favourite meal of the day. The days of bacon, sausage, eggs, rye toast, pancakes, waffles and delicious are now however over… or are they? The truth is, the old days of bacon and eggs may taste good but are horrible for your cholesterol levels and essentially, not that creative! Vegetarian breakfasts are a blast, I have had so much fun making them and not to mention, super easy! Easy enough that a woman who wakes up at 4:30AM can have as delicious if not more than bacon and eggs for breakfast. Now, I am not dismissing eggs. The categorization of my vegetarianism is defined as a “Lacto-Ovo Vegetarian”, indicating that eggs, milk and cheese are still an option; however, if one considers themselves a vegan, these breakfast recipes can easily be replaced with vegan alternatives.
Now let us get down to business:
A WEEK OF BREAKFAST:
Cheesy Apple Toast:
1 Apple (I prefer the Granny Smith green type)
2 Slices of Rye (Or Sprouted Wheat) bread
1 Oz (or more ;)) of an old cheddar (or soy cheese)
A little bit of margarine (soy or regular)
- Set the oven to broil.
- Lightly butter your bread.
- Use a mandolin slicer (or just a knife) to slice your apple into thin slices.
- Stack on bread.
- Slice your cheese into thin slices (or grate it, your choice).
- Place in broiler for about 5 to 7 minutes (until apple softens and cheese is all melted and bubbly)
- Let sit for about 10 minutes.
- Eat deliciousness with a good cup o’ java… MMM! – I eat mine open faced but you can make it a sandwich if you are on the go.
This is a favourite recipe of mine which I tasted when I went on a Yoga Retreat last year to Ajalila Gardens. I have borrowed this recipe off of the following website because it is just too delicious to not share: http://www.meditationtoronto.com/blog/?p=204
1 Block Tofu (Freeze ahead then put in the fridge the night before to create a better crumbling texture)
1 ½ tsp Turmeric
2 tsps Soya Sauce
1 Small Onion
1 Tbs Oregano
1 Tbs Basil
3 Tbs Nutritional Yeast (Can be found at health food stores or bulk stores)
Olive Oil or Butter
Veggies (optional – one or all of the following – 1/4 cup each or more chopped)
- Crumble Tofu
- Mix together all ingredients
- Fry in olive oil or butter until cooked (10-15 minutes)
- Optional – serve with cheddar or vegan cheese on top.
Slow Cooker PB&J Steel-Cut Oatmeal:
I made this one for my mom and it was so smooth, rich and flavourful she thought it was fattening, she was astounded that there was only 2 Tbsp of peanut butter in it! Credits go to: http://healthyslowcooking.com/2011/03/08/slow-cooker-pbj-oatmeal-the-oatmeal-for-the-kid-in-you/
2 to 3 servings
This recipe uses a smaller slow cooker that’s 1 1/2 to 2 quarts
1/2 cup steel-cut oats
2 cups Unsweetened Vanilla Blue Diamond Almond Breeze
1 teaspoon vanilla extract (optional – use if you use plain non-dairy milk)
Handful of frozen berries
2-3 tablespoons natural peanut butter
3 tablespoons fruit sweetened strawberry jam
- The night before: Spray your crock with some oil to help with clean up later. Add oats and milk and vanilla. Cook on low over night (7 to 9 hours).
- About an hour or so before you eat: (On working days, I set my alarm and have the handful ready so that its a matter of pouring the berries in and going back to bed) add the frozen berries.
- In the morning: Stir your oatmeal well. It may seem watery at the top but if stirred it should become a more uniform consistency. Mix in peanut butter and jam.
You could try using almond butter or a fruit puree. Either way, this recipe is so rich and delicious!
Slow Cooker Carrot Pancake:
As you can see, being a working woman, I’m a huge fan of the slow cooker and breakfast – HELLO it is cooking itself well I sleep! Who would not embrace this wonderful tool!
1-1/4 cups whole wheat flour (I like to keep it healthy)2 tablespoons finely chopped pecans (Optional)2 teaspoons baking powder
1 teaspoon ground cinnamon or pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/3 cup of apple sauce1/3 cup packed brown sugar
1 cup almond milk1 cup grated carrots1 teaspoon vanilla extract
- Grease slow cooker (easier clean up)
- Mix all dry ingredients in the slow cooker ahead of time (Including Carrot): Flour, Pecans, Baking Powder, Cinnamon, Salt, Ground Ginger, Brown Sugar, Carrots.
- In a big glass measuring cup, mix all the liquids: Apple Sauce, Milk, Vanilla Extract.
- DO NOT TURN ON THE SLOW COOKER BEFORE YOU GO TO BED – Put the liquid in the fridge and then an hour and a half before you have breakfast, mix the liquid with the dry ingredients so they make a pancake batter.
- Turn on Slow Cooker on High for an hour and a halfish.
- Cut out the delicious carrot pancake and pat with a little margarine and honey.
- Enjoy savory deliciousness with that hot cup o’ java I was talking about earlier.
The Veggie Big Breakfast:
1/2 Tsp of olive Oil
2 Pinches of Italian Herbs
1 cup flour (whichever kind you prefer)
1 tablespoon sugar (I used organic cane sugar)
2 tablespoons baking powder
1/8 teaspoon salt
1 cup soymilk
2 tablespoons vegetable oil
1 to 2 teaspoons vinegar (rice vinegar works well)
Maple Syrup Baked Beans
Can of Maple Syrup Baked Beans
WHO needs the bacon and sausage when you have this easy to make big breakfast!
- Tomatoes: Cut Tomato in half and lightly oil and sprinkle some herbs on it. Use a BBQ, Grill or Broil Grilling pan to grill it.
- Set out all your ingredients.
- Set a stove element with a pan to medium heat.
- Combine the 4 dry ingredients (flour, sugar, baking powder — two Tablespoons, not two Teaspoons as some have suggested, salt) in a bowl.
Add the soy milk and vegetable oil to your mixture.
Mix until smooth.
Now the pan should be ready for your batter, so spoon one pancakes’ worth of the mixture into the pan.
Flip [carefully] when you see bubbles in the middle of the pancake, or if the edges are looking stiffened.
Repeat until the batter is gone, and try not to eat them all while you’re cooking them.
- Poached Eggs:
- First bring water in a saucepan to almost boiling. If the water is already boiling, lower the heat until it is no longer boiling. At this point, you can add one or two teaspoons of vinegar to the water, if you want. The vinegar will help the egg whites to congeal more easily. We use seasoned rice vinegar.
- Working with the eggs one by one, crack an egg into a small cup, then place the cup near the surface of the hot water and gently drop the egg into the water. With a spoon, nudge the eggwhites closer to their yolks. This will help the egg whites hold together.
- Turn off the heat. Cover. Let sit for 4 minutes, until the egg whites are cooked.
- Lift eggs out of pan with a slotted spoon.
- One trick to make the eggs stay somewhat contained is to take a ring from a mason jar and place it in the pan. Drop the egg over the mason jar ring and let it settle in the ring, then turn off the heat and cover.
- Alternatively, the truly easiest way to make poached eggs is with an egg poacher.
- Remove the cups you plan to use. Fill the bottom of the pan with 1/2 an inch of water. Bring to a boil. Crack an egg into one of the stick-free egg cups. Place in the cup holder in the pan. Cover. Wait 3-4 minutes and remove from heat. Lift up the handle of the egg cup and slide the poached egg out onto a plate. Sometimes we add a little dab of butter to the bottom of the egg cup before putting the raw egg into it to make it easier for the egg to slide out.
- Beans: DUH read the instructions on the can!
I recommend putting the beans on the pancake rather than just maple syrup!
Sausages in a Blanket:
1 pkg. vegetarian sausage links (try Yves Veggie Sausage Links)
1 pkg. crescent rolls (try Pillsbury brand)
- Spear a link on a stick or a hot-dog fork.
- Wrap a crescent roll around the link and pinch the ends to seal.
- Over a hot fire, rotate the bundle slowly until the crescent roll is browned.
- Serve with maple syrup or ketchup to dip – MMM
1 3/4 cups Whole Wheat flour
3/4 cup quick-cooking oats
1/2 tsp. baking soda
2 tsp. baking powder
Dash of salt
3/4 cup sugar
1/2 cup (1 stick) margarine, softened
2 Tbsp. lemon juice
1/2 cup soy milk or rice milk
1 cup fresh or frozen blueberries (be sure to thaw them if frozen)
- Preheat the oven to 400°F and grease a cookie sheet lightly with margarine or oil.
- In a large bowl, combine the flour, oats, baking soda, baking powder, and salt.
- Add the sugar, margarine, lemon juice, and soy milk or rice milk and mix until just combined.
- Stir in the berries and gently mix. Do not overmix.
- Drop the dough in 6 or 7 circular clumps on the cookie sheet and bake for 10 to 15 minutes, or until lightly browned on top.
*Variation: You can use raspberries instead of blueberries, or you can use both.
Makes 6 to 7 scones
ENJOY A WEEK OF VEGETARIAN BREAKFASTS EVERYONE!
Lot’s of Love,