Breakfast

I hardly pay attention to fashion trends, but I do like to check out what’s going on in the culinary field.

Apparently, this tortilla hack is seen everywhere, and I thought it would be fun to try it myself.

You can basically use any flavors you like.

This time I decided to go with the breakfast theme and used homemade vegan bacon, spinach/arugula, kimchi tomato jam, homemade cheddar, and vegan egg.

The pictures show exactly how you make it, self-explanatory!

And then, once you finish folding it, you cook both sides until the tortilla gets crunchy.

This turned out so good!!

No wonder people are crazy about this.

This is the third recipe I tried from https://carolineschoice.com/ ‘s e-book, “Sweet Vegan”.

These pancakes are vegan, gluten-free, and oil-free (except from natural oil from nut butter).

You don’t use oil to cook them!

The ingredients are a few and very simple, and I wasn’t sure if these would even look like pancakes.

No baking powder or baking soda either.

The pancakes turned out great!

I was amazed at how perfectly they all got the smooth and brown colored side.

A few tips though.

Add salt to the batter and the date syrup; maybe it’s intentional that she does not use salt in her recipes, but I add salt to all of her recipes (at least the three I’ve tried) and it definitely enhanced the taste.

Cook them more than “a couple of minutes” each side.

The texture was “much” better when they were cooked much longer.

I served my pancakes with coconut oil, date syrup, banana slices, and blueberries.

Delicious!!

I got the biscuits and “tomato” gravy idea from one of my favorite Food Network shows, “Diners Drive-Ins, and Dives.”

I usually have this on in the background when I’m doing something, but once in a while I get a cool food idea.

Most of the foods are not vegan, and they don’t necessarily provide the recipe (they do show the ingredients most of the time though), so I usually just get an idea and create my own version.

I would give credit to the restaurant for the idea, but I cannot remember the name of the restaurant or the name of the episode.

If anyone knows what restaurant I’m talking about, let me know.

But first, I needed to bake biscuits.

I had a few scones left in the freezer, and I initially thought of “cheating” by using them as “biscuits’ especially because I use the same cutter.

But no, I got up extra early this morning and made fresh “biscuits” (so proud of myself!).

My chunky tomato gravy is full of tasty chunks of onion, tempeh, and walnuts.

Super tasty!

I really liked the tomato taste in the gravy, which makes the whole dish somewhat lighter while it still perfectly qualifies as a comfort food.

Well, we eat the Thanksgiving meal for lunch on the Thanksfiving day.

For that evening we eat leftover.

Then what do you eat the next day in the morning?

Well, I don’t know about your place, but we still had a lot of leftover from the day before.

So I decided to use the leftover but create something different so that we wouldn’t feel like eating the same thing over and over.

And why not presenting them in a totally different way.

I love this three-layered tray, which makes any meal a bit special.

Sourdough scones (these were from a week ago; were kept in the freezer).

Potato waffles made with leftover mashed potatoes.

Corn chowder, made from the corn casserole.

Frittata with leftover roast filling (olives, Crimini mushrooms, onion) and green beans.

Yogurt pie parfait made with almond yogurt and a piece of the apple cranberry pie.

How does that look?

Not bad, right?

Homemade vegan cream cheese.

Persimmon compote.

I like to add a good amount of lemon juice to make it tangy.

This was so good!!

I also sprinkled some chopped thyme leaves on top of the compote.