Breakfast

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.

Pancakes and waffles were my go-to when it comes to sourdough discard.

So I’m happy to add another thing to my list.

Scones!

They turned out great!

Good-looking, aren’t they?!

Let me introduce my new creation, “Wacroffle”!

This is not Croffle.

To make a Croffle, you cook uncooked croissant in the waffle maker.

My Wacroffle uses an already baked croissant.

I used vegan croissant from Whole Foods this time.

This is how you make Wacroffle.

On the waffle maker, pour waffle batter (I used sourdough), place a croissant, pour more waffle batter, and then close the maker and cook.

So the croissant is sandwiched between the waffle.

Thus, I named it “Wacroffle”!

With this Wacroffle you can enjoy two different textures.’

Can you see the beautiful layers of croissant in the middle?

This was absolutely DELICIOUS!!

Decadent for sure.

If you make a Wacrofffle, let me know what you think.

My mother-in-law gives me magazines that she is done reading because she knows I like to get food ideas from them.

My bath time is my magazine time as well.

A few nights ago when I was looking at Womansday (June 2020) , I found a recipe for Banana Cream Pie Overnight Oats, and I thought it would be fun to make something similar.

I love the combination of banana and coconut.

So it was a no-brainer for me to go for that version.

I also modified the recipe in order to make it vegan.

It turned out delicious!

It was creamy, coconutty, full of banana flavor.

And no added sugar or any sweetener.

The only sweetness comes from the banana.

Serves 2 — 1 small can (5.6 oz) of coconut milk + about 1/4 cup cashew nuts (pureed together in blender until smooth and creamed); 2 bananas (roughly mashed); vanilla extract; 2 tablespoons chia seeds; 1/2 cup old-fashioned oats a pinch of salt – Combine all well and refrigerate overnight.