Things like the feeling of thirst, blind spots when driving, or finding the beat in a song when it changes. In my last post I asked you all if you pay attention to how certain things affect you. I also said that lately I’ve been approaching my meals at home with no forethought. Take breakfasts for example. I would always say that I’m more of a “sweet breakfasts” person, but lately I’ve been waking up many mornings wanting different things. Or sometimes I’ve been waking up with nothing in mind. If I’m hungry I’ll walk to the fridge, open it, and stare up and down for five minutes. So here are some of my recent varying breakfasts.
I’ve been using different grains.
I made Ashley’s Chocolate Buckwheat Breakfast bake, but next time I don’t want to add so much cocoa powder.
Baking single-servings always feels special.
I think throwing in some dried fruit would make it slightly sweeter too.
Rise and shine!
This time around I used some leftover quinoa to make a parfait.
Quinoa, peaches, apples, Greek yogurt, almonds, and honey.
The idea of scrambled eggs is nauseating to me, but scrambled tofu is a different story.
I combined these two recipes: breakfast scramble and tofu taco, and then added some of my own dashes of flavor.
Tofu Taco Scramble
2 teaspoons olive oil or toasted sesame oil
1 small onion, chopped
2 cups sliced mushrooms
1 pound firm tofu, crumbled
1 1/2 teaspoons curry powder
1 tablespoon chili powder
1 tablespoon nutritional yeast (optional)
1 teaspoon garlic powder
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
2 tablespoons reduced-sodium soy sauce
1/2 cup green peas
6 corn tortillas (I use sprouted)
2 green onions, chopped
1/2 avocado, sliced (optional)
Other toppings: sour cream, kefir, salsa, hot sauce
1. Heat oil in a large non-stick skillet, then sauté onion and mushrooms over med-high heat, stirring often, until onion is soft, about 5 minutes.
2. Add tofu, spices and seasonings, nutritional yeast and soy sauce. Continue cooking another 5 minutes.
3. Reduce heat to medium and cook 3 minutes, stirring often.
4. Heat a tortilla in a heavy dry skillet, turning it from side to side until soft and pliable.
5. Place a small amount of tofu mixture in the center, then fold tortilla in half and remove from heat.
6. Garnish with green onions, salsa, sour cream and avocado, if using. Repeat with remaining tortillas.
Bean burritos for breakfast are not a stranger to me now.
Crunchy Jicama and Mango Salad with Chile and Lime
I bought jicama for another recipe and had some leftover, so I found this delicious recipe to try out. So refreshing!
Beans cooked in… I can’t remember, tomato, lebni (Kefir cheese), cilantro, and onion in a brown rice tortilla.
Yes, even tempeh rueben’s for breakfast.
Sauerkraut in the morning? I combined two recipes again: vegetarian reuben sandwich and tempeh reuben.
Now what is this lovely looking blob thing?
Another recipe from Ashley, a banana cornbread cake and if I remember correctly I just made the creature blob by simply mixing Greek yogurt, a bit of almond milk, and sunflower seed butter together to get this pudding like consistency.
And some maple syrup drizzled on top.
If you like grainy things then this recipe is for you!
Another breakfast using cornmeal, but it didn’t taste very earthy.
Kita’s cornmeal pancake recipe was so delicious!
Just maple syrup and butter.
I kind of wished the stack would’ve just reappeared in front of me.
These tasted like sweet cornbread, but not as dense and oily.
Savory breakfasts lookin’ fresh.
I made cheesy corncakes with a side of bean and sweet potato hash, and whipped up a tangy curry sauce to go with it.
Ice cream for breakfast too!
I finally stumbled upon Coconut Bliss’s “Ginger Cookie Caramel” at the store one day, mind you I’ve been keeping an eye out for it since the flavor released a few months ago. I’m glad I picked it up because a) it was the last one, and b) I have yet to see it again.
I think you would too, if this was in your freezer.
I would eat this over cake any day.
I also tried another new Coconut Bliss flavor: Mocha Maca Crunch.
This was also very tasty, and I loved the bitter crunch from the cacao nibs.
And another new-to-me ice cream!
La-Loo’s goat’s milk ice cream caught my eye, and I decided on vanilla. Whoa! This was so good that I don’t think I will ever buy another kind of vanilla ice cream. Ever. It was creamy, sweet ,and had an intense vanilla flavor like no other–no wonder it’s considered the “holy grail” of ice cream.
Any recipes in this post you’d like to try? What’s your favorite ice cream?