Breakfast

I love having avocado toast for breakfast.

I had a couple of avocados sitting on the kitchen counter for several days, and I was patiently waiting for one of them to ripe.

And today was the day!

This was made of homemade crusty bread, spicy hummus, avocado slices, tomato, amaranth caviar, and Shiso leaves.

If you are interested in amaranth caviar, take a look at my previous post.

Who likes eating salad for breakfast.

Well, I do.

Spinach, arugula, kale, cucumber, olive salad with oil, blueberries, cucumber, nutty Parm, and a bit of agave syrup.

The breakfast plate was complete with scrambled tofu.

This was so good!

Fresh, flavorful, and nutritious all on one toast.

Saturdays are for sourdough waffles.

Since we make waffles a lot, I like to change things up, always to trying to find new ways to enjoy them.

This time I decided to served them with tahini caramel sauce.

I used dates as a sweetener.

Date is one of my favorite snacks, and I keep a large package in our house.

When I want something sweet but still healthy, I eat one.

It’s so sweet and satisfying, and my craving is gone usually after eating just one.

Sourdough waffles, banana slices, blueberries, soy yogurt, lightly toasted almond/coconut slices, and tahini-date caramel.

SCRUMPTIOUS!

Have a great weekend everyone.

I was in the mood for waffles this morning, but I didn’t want it to be too sweet.

So I decided to go for a savory version.

Flax seed sourdough waffles, scrambled tofu, black beans, tomato slices, radish, arugula, and creamy cilantro dressing.

This is something I would like to order at a hotel.

It would be lovely, if it was brought to my bed!

Well, unfortunately I will have to wait for a while even to travel until this COVID19 situation calms down.

Waffles for breakfast.

But not a typical one.

Sourdough waffles, served with vegan smoked salmon, vegan feta cheese, vegan caviar, arugula, red onion slices, and a drizzle of olive maple syrup oil.

So delicious!!

I absolutely loved it!

Since I learned how to properly maintain my sourdough starter, I have been making more pancakes and waffles; I don’t want to waste discard.

I love pancakes, but I like to mix things up, and I often try to serve them with some unusual ingredients.

These pancakes were flavored with paprika.

I had this beautiful homemade vegan cheddar, and I thought it would be fun to serve my paprika pancakes with this in place of butter.

And then, tempeh and scallion were sprinkled and served with fresh arugula and mustard maple syrup.

Perfect!!

Love savory and sweet together like this for breakfast.

I wanted to make our brunch a bit special this weekend to celebrate the holiday.

This tiered stand comes handy for an occasion like this.

On the bottom tray were corn, pea, black pepper muffins and sourdough waffles.

On the second tray you’ll find mini Spanish omelet, crispy tempeh, and fresh mini tomatoes.

The top tray is always for sweets (in my opinion), but I didn’t want it to be “dessert”.

Strawberry compote and soy yogurt, topped with strawberry and blueberries, and fresh cherries.

Super happy with the result!

I love seeing a variety of food on my plate.

Have a great and safe weekend everyone.

We had another delicious sourdough pancake breakfast last weekend.

I had beautiful Gala apples,

So I made apple compote and mixed in dry cranberries and syrop-soaked shiso leaves.

I was initially thinking serving plain pancakes with this on the side, but at the last minute I decided to add this to the batter.

The pancakes turned out great.

I served them with vegan butter and maple syrup, and it was good.

But actually I really enjoyed them plain, too.

They were very flavorful, and I liked the chunky apple and cranberry pieces.