Breakfast

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.

It’s so much fun to make one of my favorite breakfast dishes in a vegan version.

Just because I wanted to have eggs benedict, I made sourdough English muffins.

Homemade vegan cheese spread.

Sauteed Balsamic-marinated Portobello mushrooms.

This is before I placed silk tofu on top.

Toasted sourdough English muffin, vegan cheese, Balsamic Portobello mushroom, Shiso leaves, and tomato.

Served with a drizzle of spiced yuzu sauce.

Scrumptious!

Happy Father’s Day!

I’m always looking for new flavors I can use for my pancakes.

I found fresh Shiso, and I decided to chop the leaves finely and add it to my pancake batter along with lemon zest.

I call it “Shiso” but apparently it’s called “Tito Minto” at the Asian grocery store where I get it from.

We call it “shiso” in Japan, and I’m pretty sure they are the same thing, if not very similar.

I often call it Japanese basil, as it’s so flavorful, and you can use it for almost any dish where you would use Italian basil.

These pancakes turned out so delicious, and I absolutely loved them.

The bottom side shows the Shiso better.

Have a great weekend.