I’m beyond excited about my new vegan eggs, and the only thing I can think of is egg dishes I haven’t been able to make as a plant-eater.
This avocado “egg” toast was exactly what I wanted, and more.
If you are interested in the vegan “egg” see the post before last.
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.
Teishoku is a set meal ordered at many restaurants in Japan.
It usually comes with rice, miso soup, and several small dishes.
I love Teishoku because they are usually nutritionally balanced, and you get to enjoy many different dishes, a little of this and a little of that.
I posted the Azuki rice a few weeks ago, but this time I made it into Onigiri, a rice ball.
Tofu with Amaranth caviar and Shiso.
Sweet and spicy gochujang potatoes.
I can eat a big bowl of rice, just with this.
So good!
It was fun to put together this Teishoku meal because I get to use all my favorite Japanese dishes.
There are a lot of fruits and vegetables I like, but figs are a few on the top of my list.
I should probably put it on my “love” list, not “like”.
So when I found organic black figs being sold at a store yesterday, I had to buy them.
They are SO good!!
I might have talked about this before, but I didn’t know what good figs taste like until I was vacationing at a resort in Mexico a few years ago.
They always had a plate of fresh fruits at the lobby every morning, and their figs were out of this world good!
That was when I realized that a few times I had had figs in my life up to that point were mediocre, to say the least (sadly).
I do like “organic” but it is not a huge issue for me when I choose my produce, but when it comes to figs I do choose organic ones without hesitation.
They just seem to taste better.
Homemade bagel.
Luckily I found the last one in the freezer.
It already looks good simply toasted.
But wait to see how it gets dressed up.
A thick spread of homemade awesome white creamy cheese.
I don’t know the best way to describe this vegan cheese, but it’s kind of a combination of feta, cream cheese, and goat cheese.
It’s got wonderful tanginess, creaminess, and a unique flavor, which can be found in all the three types of cheese I mentioned.
I could eat so many bagels just with this spread!
It was then loaded with fresh figs and blueberries.
Scrumptious!!
The time period when we can get fresh figs (from the west coast) in the Midwest is limited.
So I am intending to enjoy them to the fullest while I can.
Breakfast is ready.
This is my first blue plate I recently purchased from a store that was having a big closing sale.
I wasn’t sure how the food would look on it, but that turned out not to be an issue.
This blue color really makes food looks great.
I wish I had bought a few more pieces in this color.
I went back and forth between waffle breakfast and this toast breakfast, and I decided to go with this, mostly because I wanted to eat the tomatoes my mother-in-law gave us yesterday.
These are not the prettiest, but I actually like that, as they make them look less commercial.
They were naturally ripened with a lot of sun, and you can tell by just cutting them.
I simply combined the tomatoes with Shiso leaves, salt, and a little olive oil.
That’s really all you need.
Delicious!
On this plate you will find Shiso tomato salad, scrambled turmeric tofu, hash browns, sauteed asparagus, and cinnamon raisin whole wheat bread.
Here is a waffle dish that was made savory.
I did a little experiment, by making waffles with garbanzo flour.
It’s a dense waffle, but I really liked it as it was the right texture for this savory dish.
The waffle was topped off with kale Caesar, teriyaki tofu steak, and julienned radish.
It was a good way to start a day!
This is my kind of ideal weekend breakfast.
Toasted cinnamon swirl raisin bread, scrambled turmeric tofu, salad, vegan bacon, and vegan yogurt with fruit.
And coffee, of course.
Colorful and nutritionally well-balanced!
Love having homemade cinnamon swirl raisin Pullman bread.
Lightly toasted and served with vegan butter.
Homemade vegan bacon was great too!
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.
