vegan breakfast

All posts tagged vegan breakfast

365 Organic Peanut Butter Balls

Published December 14, 2012 by Vegan Derby Cat Party

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As we continue to wade through the holiday season of junk food, I am apparently still capable of being suckered in by things like junky breakfast cereal. We’re usually the health cereal types, but when we saw these on the shelf at Whole Foods, clearly marked vegan on the front of the box, we grabbed a box. And then Thomas told me I should probably make that two.

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Remember Cap’n Crunch Peanut Butter Crunch cereal, friends? Well, as it turns out that’s accidentally vegan. (If you ignore the 2nd ingredient, white sugar.) These are only slightly better for you, and the second ingredient is still sugar, but hey, it’s organic palm sugar, and they don’t have any hydrogenated oils! (They actually don’t have any added oils.) 🙂 Fair warning though, these still rough up the roof of your mouth a bit too, but they’re oh-so-good, and make a good dessert or snack, if not a healthy breakfast.

We’re definitely going to need a nice raw food cleanse come January!

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Biscuits & Tofu Scrambles

Published January 2, 2012 by Vegan Derby Cat Party

I’ve definitely been on a biscuit and tofu scramble kick the last couple of weekends. I’ve also cut down the 4 tbsp. of shortening I usually use, to 3 tbsp. to make the biscuits a little less guilt inducing. In addition, I’ve started throwing in a tablespoon of vital wheat gluten for extra protein too. Last weekend I made a buttermilk batch, and yesterday an Italian herb batch. I love the herb variation because they’re so fragrant, and even though they’re more savory, you can still eat them with butter and jam! I’ve been using silken tofu for my scrambles and used a mix of red bell pepper and poblano peppers to spice things up. You can get both of these recipes anytime up in the My Recipes tab, but here are the links:

Drop Biscuits (with variations)

My basic tofu scramble recipe

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Tempeh Scramble and/or Breakfast Burrito

Published July 30, 2011 by Vegan Derby Cat Party


Tempeh Scramble

2 8oz packages of tempeh, any flavor, cut in halves

olive oil for spraying skillet
2 large russet potatoes or 4 smaller ones, finely diced
1 medium onion, diced
4 cloves of garlic, minced
(i had half of a jalapeno pepper that i finely chopped and threw in too!)
1/4 c. of water or i used roasted garlic rice wine vinegar for deglazing pan

1/2 c. chopped frozen spinach

1 tbsp. Bragg’s liquid aminos (or shoyu or tamari or soy sauce)
1 tbsp. cumin
1 tsp. turmeric
2 tsp. curry powder
1 tsp. thyme
1 tsp. paprika (i used smoked)
salt & pepper, to taste
cayenne pepper, optional
1 c. of vegetable broth or water

1/2 c. nutritional yeast
1/4 c. Daiya vegan cheese, optional (i used pepperjack)

Ketchup & Hotsauce, optional

Directions:

1. Place tempeh halves in a steamer basket and steam for at least 15 minutes to take out bitterness.

2. Spray a skillet with olive oil and raise to medium heat. Add potatoes and onions and cook until softened, about 10 to 15 minutes. If it sticks too much, you can deglaze the pan with the 1/4 c. or water or vinegar, and lower heat. Add garlic (and jalapeno) and cook for an additional minute.

3. Add tempeh to pan and break up into crumbles. Make a well in the center of the skillet, add frozen spinach and break it up a bit until the frost melts. Add all seasonings (not nutritional yeast!) and pour in broth or water. Stir until well combined and heated through, about 5 minutes. Stir in Daiya cheese if using.

3. Remove from heat and stir in nutritional yeast. Top with ketchup and hotsauce and plate or roll into a breakfast burrito!

Sweet Rice & Tofu Scramble

Published February 6, 2011 by Vegan Derby Cat Party

When I was brainstorming breakfast (brunch!) yesterday afternoon in bed ; ), I first thought of tofu scramble and biscuits. Then I reconsidered the biscuits. I have half a recipe of cheddar biscuit dough in the freezer, so I put that in the fridge to thaw for another midday meal. I decided that it would be nice to pair up with a whole grain, and brown rice seemed like a nice sweet choice on it’s own. I added a lil bit of sugar, some pumpkin seeds, raisins and spices to make it subtly sweet and a nice contrast to the savory scramble du jour. It turned out quite well : ) So well in fact that I made a slightly bigger batch this morning, only using blackstrap molasses for sweetness, hoping to take some to work this week for a nice nourishing breakfast.

Sweet Rice

3/4 c. short grain brown rice
1 1/2 c. water
2 tsp. sweetener of choice (sugar, agave, maple syrup, blackstrap molasses)
1/2 tsp. cinnamon
dash of nutmeg
2 tbsp. raw pumpkin seeds
1/4 c. raisins

Directions:

1. In a 2 quart dutch oven or pot with a tight fitting lid put rice, water, spices and sugar to boil. Once boiling, stir in pumpkin seeds and raisins and drop to low to simmer, covered, for 45 minutes. Check rice, cook for an additional 5-10 minutes if necessary, depending on your stove. Most of the water should be absorbed. Then let it sit covered for an additional 5 minutes.

2. If you like you can pack the rice into a ramekin or teacup and then invert it on the plate for a cute presentation.

The tofu scramble I made was a variation of this, made with leftover green onions, adding some spinach, and substituting braggs for the soy sauce.

Tofu Scramble

olive oil for spraying skillet
4  green onions, finely chopped
4 cloves of garlic
1/4 c.  frozen stoplight pepper strips
1/4 c. chopped frozen spinach
1 package of tofu (i used firm, you can use firm or extra-firm regular or silken tofu)
1/2 tsp. Bragg’s liquid aminos (or shoyu or tamari or soy sauce)
1 tsp. turmeric
2 tsp. cumin
1 tsp. thyme
1 tsp. paprika
salt & pepper, to taste (i used sea salt with sea vegetables & ground pepper)
cayenne pepper, optional

1/4 c. nutritional yeast

Ketchup & Hotsauce, optional

Directions:

1. Spray a skillet with olive oil and raise to medium-high heat. Add onions and cook for until slightly softened, about 4 mintues. Add garlic and cook for an additional minute. Add bell peppers and and spinach, and cook for an additional 3-5 mintues, or until heated through.

2. Add tofu and all other ingredients except nutritional yeast. Stir until well combined and heated through, about 5 minutes.

3. Remove from heat and stir in nutritional yeast.

Tofu Scramble

Published October 16, 2010 by Vegan Derby Cat Party

This was the second time I made tofu scramble, and both times I used Vegan Comfort Food’s recipe as a starting point. This time I tried using silken firm tofu (my 1st time using it in anything), and had superior results. Last time the low salinity was an issue, (and i’m not a big salt person) so I made sure to hit it with some extra seasoning this time. I used shoyu and sea salt with sea vegetables to make the flavors pop. It was so good, I almost forgot to take a finished pic. I served it with sprouted grain toast and green tea. : )

Tofu Scramble

olive oil for spraying skillet
1/2 c. chopped onion
3-4 cloves of garlic
1/4 c. chopped bell peppers (i used frozen stoplight pepper strips)
1 package of silken firm tofu
1/2 tsp. shoyu (or soy sauce)
1 tsp. turmeric
2 tsp. cumin
1 tsp. thyme
1 tsp. paprika
salt & pepper, to taste (i used sea salt with sea vegetables & ground pepper)
a few dashes of hot sauce, optional
crushed red pepper flakes, optional

1/4 c. nutritional yeast

Directions:

1. Spray a skillet with olive oil and raise to medium-high heat. Add onions and cook for until slightly softened, about 4 mintues. Add garlic and bell peppers and cook for an additional 2 mintues.

2. Add tofu and all other ingredients except nutritional yeast. Stir until well combined and heated through, about 5 minutes.

3. Remove from heat and stir in nutritional yeast.

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