Breakfast

I saw several pictures of Cinnamon Roll Oatmeal on Instagram, and I decided to try making one myself.

I like cinnamon rolls.

I love the flavor, but I do not love the amount of sugar that they contain.

So I decided to keep the flavor but minimize the sweetness.

Oatmeal was cooked with water, and then salt and cinnamon were mixed in.

The next layer was the paste of dates and cashew nut mixture.

It was also flavored with salt and cinnamon.

For the fun swirl I used dairy free (not-too-sweet) almond-milk vanilla yogurt.

My husband and I really enjoyed this.

Flavorful and guilt-free, perfect breakfast!

Saturday breakfast.

My husband started working out more lately, and he also pays much more attention to what he eats.

So I wanted something tasty but good-for-you food for breakfast this morning for us.

These are sourdough waffles, with a good amount of whole wheat, oats, Kabocha, and spices.

We enjoyed them very much, with vegan butter, maple syrup, and coconut cream (for me).

Have a great weekend everyone.

Cardamom is one of my favorite spices, but I often forget about it.

Yesterday we visited our favorite Swedish bakery.

It’s a bit away from our house, but whenever we are in that area we like to visit them.

They are not a vegan bakery, but they usually have a few vegan items.

One of the vegan treats they had yesterday was cardamom oatmeal cookie, and it was delicious!

So that inspiration was reflected on our breakfast this morning.

These are cardamom oatmeal sourdough waffles.

When waffle itself is this flavorful, I skip syrup and enjoy it just with vegan butter.

The supporting actors were scrambled turmeric tofu, Southwest coleslaw, tomato slices, and garlic tomato soup.

Happy Sunday everyone.

Yes, I’m now obsessed with vegan eggs!

I really liked the yolk of the vegan boiled eggs I’ve been making lately, and I decided to try making vegan fried egg using that yolk.

I have made plant-based (vegan) fried eggs before, and I thought I would use their “white” recipe.

Pretty happy with the results!

Love how the runny yolk looks.

I used this recipe (YouTube video) for the egg yolk, and This is another way to showcase my this recipe for the egg white.

Once you understand the process, making the egg yolks are not that difficult or time-consuming at all.

I now make a batch of 8-12 at a time.

Inspiration comes from everywhere.

Well, the inspiration for this dish came from this.

My husband came home with this box the other day.

We are all suckers for “limited edition,” aren’t we? (lol)

I’m not a drinker, but I do enjoy the flavor of liqueurs, and I use them for baking/cooking.

For this pancake breakfast I made peach whiskey syrup.

Our usual sourdough pancakes.

I got up at 6:00 a.m. this morning to get peaches.

Yes, food makes me do things that I typically don’t do.

It already looks so pretty.

Now the plate is complete with the delicious peach whiskey syrup!

Have you seen a waffle tower like this served at a restaurant?

Well, I’ve never ordered anything like that myself, but recently I’ve been seeing more pictures of a waffle tower on Instagram.

Chicken and waffle appears to be the popular dish to make a waffle tower, but I decided to make mine with something totally different.

When I make a plant-based dish, inspired by non-plant-based dish, my goal is NOT to make something just “similar” but “better.”

I’m always striving to create something I would have ordered (instead of the regular version) as a meat/dairy eater pre-plant-eating life.

And I think I achieved that with this one!

Sourdough waffles, fried cauliflower, Moroccan spiced roasted chickpeas (previous post), pan-fried tomatoes, cilantro mayo, fresh cilantro, and maple syrup.

This was AMAZING!

The flavors burst in your mouth, and every bite was a wonderful culinary experience.

Me, trying to take an action shot with the maple syrup drizzle.

I definitely need practice.