Breakfast

We met with my sister-in-law and her boyfriend for lunch yesterday in a city about one hour from our house.

After lunch we decided to stop at a natural food store to see if we could find something interesting.

My husband found a vegan blueberry pancake mix, and he was about to buy it.

I’m generally not a big fan of “mix” because I feel like I’m paying someone to gather ingredients and mix them in a bowl, which would take me 5 minutes to do in my kitchen.

But since I said “no” to the mix, I felt guilty leaving the store.

With the guilty feeling still there this morning I decided to make pancakes for breakfast.

My husband likes his pancakes “plain” and he is usually against my crazy ideas, but he gave me “OK” to the lemon lavender version.

All the ingredients into the bowl.

This one has all purpose flour and whole wheat flour 50/50.

These turned out great!

The combination of lemon and lavender is absolutely wonderful.

Served with freshly made vegan butter and maple syrup.

Happy Sunday!

I was in the mood for country-style rustic scones.

I used whole wheat flour for one-third of the flour.

I knew I wanted to make cheddar scones, because I still had beautiful homemade vegan cheddarleft.

But then I saw a bag of fresh arugula, and I thought this green would go well with the bright orange color of the cheddar.

The cheddar melted and solidified BEAUTIFULLY, and the scones turned out exactly (or actually so much better than) how I wanted!

Aren’t they just gorgeous?!

They were fresh, cheesy, salty, and a little sweet.

Just perfect scones, if you ask me.

Served with my homemade vegan butter.

This was a huge hit at our house.

My hubby loved it too.

Sunday morning is a good time for pancakes!

But you know me.

I can’t just make plain pancakes.

So I go to my tea bar and try to find something that would spice up our breakfast.

Earl grey is a good tea to drink, but it’s a wonderful tea to use for baking.

Here is another reason I was excited about today’s breakfast.

My new mug from Chicago!

My hubby bought it for me when he was in the city for business last week.

Love this diner style thick mug.

It keeps my coffee nice and warm for a long time, and I also like the feel in my hands.

Here is another new addition to our kitchen.

I make our vegan butter home, but I didn’t have a proper butter container.

So I was keeping our butter in a tall container, but my husband always wanted something shallower that would make it easier to reach and scoop the butter.

These earl grey pancakes were absolutely delicious!!

I’m writing down the recipe for this one.

Earl Grey Pancakes – two servings; makes about five small pancakes

1/2 cup (or more to achieve preferred thickness) almond milk
1 tablespoon white vinegar
1/2 cup all purpose flour
1/2 – 1 tablespoon ground earl grey tea leaves
1 tablespoon sugar
1/2 teaspoon baking power
1/4 teaspoon baking soda
a pinch of salt
1 tablespoon flaxseed meal
2 tablespoons water
1 tablespoon melted homemade vegan butter
canola oil for cooking

1. In a bowl pour almond milk and white vinegar. Let it sit for five minutes.
2. Add the rest of the ingredients and combine well.
3. Cook both sides until cooked through.

This towel was another present my hubby picked up for me from one of my favorite stores, P.O.S.H. in Chicago.

Love the little heart coming from the cup.

Super cute.

There are many awesome dishes for a weekend brunch.

But quiche makes every brunch a bit special.

Well, when you have a cool French name like quiche, you get treated a bit special, right? (lol)

I don’t make quiche a lot, but I just recently bought a pan that’s perfect for quiche.

I found it at a Polish pottery store, and I fell in love with it.

It was my first time to visit the store, but the place was like a paradise for a blue-white pottery lover like me (lol).

(I’m sure I’ll go back to the store many many times.)

I like my quiche full of veggies.

This time I decided to go with onions, mushrooms, and broccoli.

The main ingredients of the filling are tofu and some chickpea flour.

Last time I made vegan quiche, I made my filling mostly with chickpea flour.

We liked it, but I wanted to experiment a little this time.

This turned out amazing!

I like my crust thick and flaky.

I hope you can tell the texture of the wonderful filling from this picture.

It was perfectly set, but still nice and creamy, just the way I liked it.

I served the quiche with roasted red pepper mayo and salad.

Roasted red pepper mayo.

Arugula, Pink Pearl apple, walnut salad.

I’m still in love with this apple.

This was so tasty!

We both had a second piece.

We finally had a little sunshine today, and we took advantage of it and went for a long walk.

We even visited some artists’ studios today, as a local art crawl was happening.

It was a good day.