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Hey guys, check it out – ancient cookbook envelopes! You know the kind of cookbook that has the index with the illustrated alfalfa leaf and the recipes for brown rice pudding with apricot and kale and buckwheat egg-mash? Yeah, the kind that wouldn’t suffer much from being folded into something beautiful and useful, I think.
Oh, okay, just one more thing. A quick bottomless apple pie made with the crust from Fran Costigan’s More Great Good Desserts. Amazing! It’s made with frozen oil and it’s the flakiest darned thing I’ve ever managed to top a pie with! Really easy, too, and stood up to my adaptations (mostly spelt flour, some whiskey added). Makes me think I might master pies someday. I’m still no expert, but this one was getting close… the apples were just kissed with 5-spice powder, ooh. We drizzled it with coconut cream and it was very good.
I don’t particularly feel like sorting my pictures right now, there is just TOO MANY of them. So, yes, here is the first, what a delight of puffy strawberry muffs in a basket! Hannah’s recipe is perfect for basic muffins, in fact I memorized it and freestyled a batch of chocolate-raspberry versions later while I was groggy and in my dad’s kitchen at some ungodly hour of the night after breaking in un-announced and he didn’t even know I was in town! I raided the cupboards (after cleaning the place spotless, of course) and managed to at least find enough basic baking supplies to make them, lurvly brunette muffins, which will have a photo later in this post, because (of course) as I said – completely out of order. Why not, right?
This is a pancake I made at my sister’s house, using her mystery bag of mystery organic flour (we believe it was likely spelt), as well as some honey-like natural sugar, lots of coconut, some cashews wedged in there… maple syrup. Other things. It was so very very punk, as their larder was BARE and we still managed to have a sizzling merry breakfast on the hob in time for a decent 11 am-ish kind of hour. I’d just read this book —
OR: “Long Ago Foods I Happened to Push Around in a Bowl For a Few Minutes In A Manner That Kind Of Resembles Cooking But Is Lacking Any Real Inspiration” :)
Hee, these blondies kind of look like those tile puzzles where you push around the little flat plastic squares to make a picture of… a tiger. Or a monarch. Or a guy with a lasso. I wasn’t really caring about putting the pieces back in order after the food-porn was taken, and delicious things can be all rearrangey, sure.
I took the basic standard (awesome) blondie recipe from the ppk and made it all fiesta with lime juice and coconut. This was the first damned thing I’d baked in weeks!! No joke! And then they came out of the oven and I remembered why vegans have to bake – that is, to eat baked goods with melty buttery qualities. I distinctly recall deciding to gain a pound or two in honour of these things.
But really no cooking was I doing. Don’t believe me, here’s the proooooooof:::::
RICE FOR BREAKFAST! I ran out of oatmeal (and a small island in the pacific winked out of existence due to the illogical tanglement surrounding THAT). So I had to make do, and given I have patience in the morning to stir things and not do much else, I made some brown rice pud, with raisins, whole cloves, and cinnamon and it was… actually pretty great. Not oats, but every few years I’ll shake up the morning routine a little. Oh, and I put brown sugar in it! Speshul.
Next evidence of no cooking: SLAW. Wooo! Blog-worthy mostly because it’s a gorgeous shade of crimson and I happened to grate up a pear inside of it. I recommend the pear thing. (look close and you’ll spot the fourth time I’ve made the World Fusion cauliflower soup. Fourth time!)
Last, last… I give thanks to the wonders that is the VwaV fronch toast *guideline* and how it enables me to eyeball the various flours involved. And it still results in this, which is way more carby-sugary than I usually like for lunch, but I had to use up old bread and um… Caramel Sauce. Kisses Everything! With Gold. squee.
In better news, the weather has gotten downright inspiring the past few days and my eyes are lighting up at the sight of spring markets and my poor little brain is starting to tinker with foods that make moods and involve wonderful, premeditated things like capers. I believe I’ll be making seitan tomorrow. (!!!!) I see reubens and latin food…..
Well, I’m back! I’ve scrubbed the dirt out of all my crevices, uploaded a billion gorgeous pictures of natural beauty and human wackiness, rubbed my belly after meal upon meal of delicious vegan forest food, and now I’m finally ready to get back to city life… and update my blog!
So this is the humble kitchen, rather unassuming by day (though inviting), and positively radiant by tiki torch at night. There was always fresh fruit and whole grain breads around, and a steaming gigantic decanter of yerba mate for the lacking-in-energy camper to drink copious amounts of (4 mugs a day, anyone?)
One afternoon Star and I even discovered sushi being made! Forest sushi! It took all of 3 seconds for her to jump into the kitch and start showing off her fantastic rolling skills. There was even apparently onigiri with pickled plum being made later, which I unfortunately missed, but still… that’s damn cool.
And here’s the bounty of fresh herbs and vegetation at the right of the kitchen, which gave the food this wonderful vitality. (note to self: donate something that is green and growing in a pot next year)
The tea tent! It was this dear little spot, glowing white and smelling of herbs/the always-lit iron stove that kept the kettle boiling outside. There were teas for everything — lung cleansing, ephedra-energizing if you wanted it, lucid dreaming, even getting in a sexy mood! With agave nectar, fresh citrus to cut, ginger, books on herbs, and just a great atmosphere all around.
Okay, onto the plates. (every attempt I made to take night photos got thwarted, so none of the dinners got photographed, but rest assured they were pretty involved and distinctive and delicious, even moreso than the first two meals of the day. ah well.)
This was my first breakfast – note the conservative portions, before I realized I could totally take my fill from the table – morning quinoa with hempseeds, soaked/raw whole wheat granola, and spicy applesauce.
Oops – this is the one standout meal that sucked for me. 1 out of 21 ain’t too shabby at all, though! Another split pea dhal with much much less flavour, and saltless dry millet. Still – totally healthy.
Most colourfullest breakfast EVER, and it tasted even better than it looked! Tahini-dressed salad, quinoa with star anise and clove, apple chutney, pickled carrots, fruit salad with papaya, pineapple, watermelon, pear, orange and honeydew, and one of those awesome E-Balls.
And the last brekky – creamy rice pudding with apricots and sunflower seeds, sugarless (yet sweet) cocoa apple crumble/granola, a citrus-y salad, and a slice of dense rye with apple butter. Plus a view to totally die for…
More often than not, I skipped the smoky campfire scene and hiked a few minutes away to a secluded sunny rock with my meal to listen to mild ripples and rustling trees instead. You could have given me a half-eaten Boca burger in that setting and I would have been in foodie bliss anyway… but really, in conclusion, I got totally inspired by the spices and innovation that I saw at Om, and the dedication that the kitchen organizers had to keeping 500+ people fed and nourished all day, every day, for a whole week! For one – I’m gonna start respecting the “mere” salad a heck of a lot more, play with grains and seeds more, put tahini in more stuff (because tahini = AWESOME), and basically just focus on health and colour instead of rigidly following silly things like recipes all the time. I’ve even put it into practice at home, but that’ll have to wait for the next post. ;)
( Oh, and I wish I could have taken a picture of the meal that I helped prepare, it was my favourite of all the dinners (maybe I’m biased, but it WAS amazing). Just imagine saffron-coconut apple soup, fried bananas, truly spicy aloo gobi, and cardamom-almond rice. OMG. I weep for the lack of picture! :O )
Well… like a lot of bloggers it seems I have to bear the news that I may not be able to keep up with commenting or even posting quite so often as before (still often – blogging gets my sillies out, and is thus very vital!). I think it’s a summer thing. Also, much MUCH drawing to be finished, books to read, hanging out to do… the usual.
Anyway, that craziness up there is natto! Weird food, but strangely delicious. It’s a fermented soybean that they eat a lot in japan, with brown rice, chopped scallion and soy sauce, and I’ve gotten kinda hooked on it. It’s full of B12, too (the absorption of which is still in debate, but I’ll take my nutrients as I get ’em).
And I tried, oh I did, to give up the oatmeal thing in the morning, but I was crazy hungry by 11 am and went screaming for banana oatmeal bread – go figure. So I’m back, but I’m switching up the flavours and it’s so much more fun this way! So far I’ve tried it with gomasio, kelp and toasted sesames (very good, savoury… completely unphotogenic though), and this morning was amazing – ginger, nutmeg, cinnamon, candied ginger, dates, flax seeds and lots of perfect fresh blueberries.
Dinner number 2! Clockwise from the left, it’s leftover paratha; sliced mango and avocado; steamed kale; smoky red bean and quinoa croquettes; Vcon gazborscht; big green salad; and get this —- Aux Vivres chana masala!! P brought it from work and it’s the exact stuff they put in my favourite menu item there, the chickpea chapati wrap. It’s fatty and addictive and hee hee! We have secret restaurant food! :DD
Smoky Red Bean & Quinoa Croquettes (makes about 15, maybe… I’m guessing)
1 1/2 cups cooked red quinoa
2 cups cooked red beans (or blackeyed peas)
2 cloves garlic, minced
2 scallions, diced
1 small sweet potato, diced and steamed
1/2 red pepper, diced small
1 cup spinach, minced
1 jalapeno, minced
1/2 cup bread crumbs
2 tbsp gluten flour
2 tbsp flax meal
1 tbsp almond butter
1 tbsp Braggs or tamari
3/4 tsp chipotle powder
1/2 tsp marjoram
1/2 tsp cumin
1/4 tsp chili powder
juice of 1/2 lime
1/8 tsp Liquid Smoke
2 tsps olive oil
salt and pepper to taste
1. Mush half of the beans and leave the rest whole. In a large bowl, combine everything together along with the beans and mush with your hands until it forms a very thick paste.
2. Scoop out about a 1/3 of a cup and form it into a patty. Repeat, repeat.
3. Heat a bit of olive oil in a heavy skillet over medium heat and cook for about 4 minutes each side, or until nicely browned and slightly firm. Serve with guacamole and chips, or fresh corn, or mango.
And I actually ate something besides oatmeal for breakfast the other day! I love how sleeping in means I have to budget my time which means pancakes, ooh, life is hard. These weren’t perfect (oatmeal chocolate chip, for the record), but maybe I’ll fix the liquid ratio and put them in the zine someday. Chocolate for breakfast, though… it’s great.
This was another one I was thinking of putting in the zine, but then I was like, “uh, no. Everybody has a banana bread recipe and I actually suspect I got this from the ppk years ago, before I even knew what the ppk was.” Tasty, but I mostly just made it to see if I could still make banana bread, ha. (quartering a recipe and making it in a tiny pan turns it into banana bars, though, which is pretty cool!)
Yummy black bean and wheat berry salad, with corn, red onion, radish, carrot, cilantro, lime, cumin and cinnamon. It could use bell peppers and/or tomato, but not bad at all for an empty fridge kinda thing!
And banhi mi, banhi mi!! Okay, “vietnamese seitan sandwich with savoury broth dip” (from what else but Vcon). I was too excited to eat it to take a decent photo at all, but you can probably see that I deviated from the recipe and tried to make it more authentic, I suppose. So there’s cucumber sticks, sweet pickled carrot, green onion, radish, jalapeno, tomato, mayo, cilantro and delicious satan. I mean seitan. I’d never dipped a sandwich before, it was lovely, mushy spicy and bready.
Another cleaning out the fridge deal, this time minestrone, with the expected vegetable guests, but also corn because I really really like corn. And macaroni noodles. And I even resisted making it spicy. Oh, and I added ground up toasted almonds to approximate parmesan and this was a good decision, it totally made it right.
Best breakfast ever? Why yes!
Mmmm…. I’m actually still licking my fingers from these right now (my computer is getting filthier with each passing day, but it’s all from baking so I really don’t mind). I used the Vcon maple brown sugar pinwheels recipe as a base, but realized I didn’t have maple OR ground cardamom on hand so I turned them into your basic cinnamon-pecan-raisin sticky buns. With the orange left in though, of course. I think I’m adoring everything orange these days. Personally I think I overbaked them a little and it could have used more fat to cut the sweet, but everyone else was going crazy and offering to kiss the ground I walk on (for what? kneading a bit of dough? oh silly), which is a testament to the power of cinnamon buns. Maybe we should just bake cinnamon buns to solve all conflicts. Or some other pat answer to life’s confuzzlements. At the very least we could make kitchens smell nicer all over the world. Righto.
And hoboy… out of the two iced baked things I’ve made recently these are soooooo my favourite. As in, I would actually make them again (and again and again). It’s the Swell Vegan sweet potato tester scones! The scones alone are perfect – just sweet enough to savour slowly with tea, but the optional caramel glaze is pretty much THE caramel goop recipe I’ve been looking for! Sent these to another level. A level of mouthgasm. (and almost virtuous! Because scones are healthier than cookies! Because I say so!)