I love oatmeal, and I eat it often for breakfast.
I usually don’t add anything except for cinnamon at times, mostly because I don’t want to add sugar and I genuinely enjoy the taste of oatmeal itself.
Oatmeal in miso broth with salted kombu seaweed, served with scrambled turmeric tofu, tomato, and scallion.
I’ve been re-growing scallion in water, and it’s going so well!
This is so good.
I’m sure I’ll be making various versions of savory oatmeal a lot.
Pizza!!
I have some idea of when pizza is appropriate to cook or eat, but at our house it always makes my husband happy, so I try to make it as often as possible.
That means we eat pizza in the morning quite a bit too.
Tomato sauce, vegan pepperoni, vegan sausage, scrambled tofu, onion, curly endive, cheese sauce, and black pepper.
This is a sandwich I made last weekend.
Homemade seed bagel, avocado, homemade vegan sausage, turmeric tofu steak, tomato slices, cheesy mayo (not on it yet), and curly endive.
This is the final result.
Served with spinach olive blueberry salad.
This was so good!
Justice for George Floyd.
Support https://www.naacp.org/ .
I can’t be the only one that enjoys bagels with cream cheese.
I’ve made vegan cream cheese several times, but I think this is the best-tasting one.
I used the https://lovingitvegan.com/vegan-cream-cheese/ ‘s recipe as a base, and added about 2 tablespoons of firm tofu and 1/4 cup of melted coconut oil.
This is the best, taste and texture-wise, when served cold.
Coffee bagel, cream cheese, and Okinawa “black” sugar syrup.
This cream cheese is really just like the dairy version, if not better.
Time to make more bagels!
Justice for George Floyd.
Sometimes things do not work out well with meticulous planning, and other times things go perfectly well with little preparation.
This dish is a good example of the latter.
The idea came to me last night when I realized that I might have all the right ingredients to make eggs benedict.
Well, I just found a couple of sourdough English muffins and a half log of seitan meat in the back of the freezer, and I knew I still had homemade mayo (I could use as the base to make “Hollandaise sauce.”).
So all I needed was soft tofu, which I got on our way back home from a drive to a park last night.
I used an ice cream scooper to gently scoop up silken tofu.
It resembles a poached egg, doesn’t it?
Toasted homemade sourdough English muffin, fried Canadian “bacon” (homemade seitan), silken tofu, and vegan Hollandaise sauce (homemade vegan mayo, lemon juice, turmeric, salt, sugar, garlic powder, onion powder, nutritional yeast), and a sprinkle of Hungarian paprika.
The Eggs benedict was served with sautéed asparagus.
We found beautiful asparagus at the local farmers market.
It was an easy choice, as asparagus was pretty much the only vegetable (other than herbs) sold at the market at this time.
All the vendors were selling asparagus (for the same price), and it was hard to decide from whom we should buy.
But I think we picked the right one.
The ones we got looked AND tasted great.
I also added salad.
Using olive salad (from a jar) is one of my favorite ways to dress my salad.
It works because it has the saltiness and the oil that you want, AND you can add additional veggie chunks.
I was super happy with the result, but apparently this dish impressed my hubby as well.
He said it was one of the top five breakfast all time (including the period of time when he was not on the plant-based diet)!
(And he did all the dishes and kitchen clean-up while I was taking pictures. He really is the best.)
I’m not a huge fan of raisins, but since I had some I needed to use up, I soaked them in rum and added them to muffins.
Rum raisins go so well with cinnamon and vanilla.
I’m tempted to just eat the top.
The top is so crispy and yummy.
When I made my first pancake cereal, https://sideb.culinarytribune.com/2020/05/10/pancake-cereal-in-a-mugマグカップでパンケーキシリアル/, I liked it so much that I decided to make it again.
I still had some leftover mini pancakes from the last time (I froze them).
But this time I chose toppings inspired by carrot cake: shredded carrot; dry cranberries; walnuts.
Served with melted vegan butter, maple syrup, lemon oat yogurt (unsweetened), and cinnamon.
This was delicious!
I’m always looking for a way to eat vegetables in the morning, and it was perfect.
My husband and I finished a carrot.
It’s still categorized as a “sweet” breakfast, but it’s not overly sweet as you can control the sweetness by the amount of maple syrup you use.
My husband makes the best coffee.
I like cups and mugs that have a design inside.
Seeing this at the bottom makes me smile.
I saw pictures of “pancake cereal,” and I thought I would try it myself.
Making mini pancakes was a bit tedious, but I don’t mind this kind of work.
It took no time for them to cook though, which made me super busy the whole time.
Aren’t they cute?
you can see how small they are when you compare them with the regular-sized ones behind them.
I tried making heart-shaped ones, too, but it was a bit challenging.
They are not perfectly shaped, but they are kind of cute being imperfect.
You can serve them in a cereal bowl, but I thought it would be fun to use a mug.
Well it’s easy to eat, too.
I served my pancake cereal with strawberries, blueberries, unsweetened coconut flakes, melted homemade vegan butter, and maple syrup.
This was so good!
I might have to make pancakes cereal every time I make pancakes from now on.
Since my first sourdough biscuits turned out great (previous post), I knew I wanted to make this dish.
Biscuits and gravy!
I made vegan sausage and mushroom gravy, without traditional roux.
Since there was no flour added to the gravy, it turned out flavorful yet light, which my husband and I really enjoyed.
Served with scrambled tofu and peas.
This was a super enjoyable and satisfying breakfast.
Another sourdough fun baking!
I had such a hard time keeping myself from eating these.
They were just so delicious especially when they were just out of the oven.
No need to get butter or jam!
