Breakfast for Dinner: Tofu Scramble, Hashbrown Waffles, Sliced Tomato and Gravy (of course)

breakfast scramble

I had to pull an all-nighter for work this past weekend, so I was pretty worthless on Sunday — as in, wake up-shower-put-your-pajamas-back-on kind of worthless. I missed breakfast because I was too busy sleeping, so when dinner came around, I decided to make up for it. And, boy, did I ever.

While perusing Pinterest, I found a “recipe” for waffle hashbrowns. Basically, you place a layer of frozen tater tots onto a greased waffle iron and press down until you form a fully cooked “waffle.” It’s brilliant, really. I immediately got it in my head to layer the waffle with sliced homegrown tomato, tofu scramble, and, of course, gravy (and hot sauce). The result is pure comfort food. After the first bite, my husband and I nodded at each other, mouths full, in full agreement that this is definitely a keeper.

For the tofu scramble, I always use Isa’s recipe from “Vegan Brunch,” which you can find here.

Enjoy!

Sunday Brunch: Crockpot Hashbrown Casserole, Whole Wheat Biscuits and White Bean Gravy

Sunday Brunch

More often than not, I end up making pancakes on the weekend, not that there is anything wrong with that. But we were both craving something a bit more savory on Sunday. I’ve made this wonderful Weekend Tofu and Hash Brown Breakfast Casserole from “The Vegan Slow Cooker” before. (Though the book has tons of great recipes, it’s worth buying just for the casserole.) I’ve also made these Herbed Whole Wheat Drop Biscuits from “Vegan Brunch” before, too.

My usual go-to gravy is a simple white gravy, but it’s not exactly healthy. So as I was looking through “Vegan Brunch,” I decided to try out her Navy Bean Gravy, but I substituted cannellini beans for the navy beans. And, wow, I think this might be my new go-to gravy. The picture you see above was taken the day after I made the gravy, so it had thickened considerably, but right off the stovetop it was a wonderfully creamy brown gravy that worked really well with the herb biscuits. And while it still has white flour in it, the beans add more nutritional value than a typical white or brown gravy.

Recipe: Sweet Potato Muffins with Dried Cranberries and Walnuts

Okay, I think I’ve bitten off more than I can chew this week. I know I owe you guys some recipes from our Thanksgiving meal. I started an online class on Monday that is offered through an awesome site called Coursera. Have you heard about it? It offers free online courses from top universities. For example, I’m taking the Think Again: How to Reason and Argue class, which is taught by two professors especially for Coursera students — one professor is from Duke University and the other from University of North Caroline Chapel Hill. My husband is taking the Intro to Astronomy course, which is also taught by a professor from Duke University.

Anyway, there are tons of courses available if you’re into continuing education — especially free continuing education. (I promise I’m not getting paid by Coursera — I’m just a nerd when it comes to these things.) But as fun as the class has been, it’s thrown a wrench into my blogging schedule, which was already sporadic at best.

In the meantime, I thought I’d share a recipe that I adapted from “Big Vegan” for sweet potato muffins. The recipe is perfect for any sweet potatoes that you didn’t use from Thanksgiving. These little guys are hearty and delicious — the perfect breakfast for a cool fall morning.

Sweet Potato Muffins with Dried Cranberries and Walnuts
Makes 12

Ingredients:

Vegetable oil spray
1 cup whole wheat flour
1 cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 cup vegan sugar
1 1/4 cups peeled, cooked and mashed sweet potatoes
12 tablespoons unsweetened rice milk (soy or almond will do)
1/2 canola oil
2 tablespoons ground flax seeds
1 cup dried cranberries
1/4 chopped walnuts

Directions:

Preheat oven to 375 degrees.

Combine flours, cinnamon, baking soda and salt into a large bowl.

In a food processor or blender, combine sugar, sweet potatoes, milk, oil and ground flax seeds and blend until smooth and creamy. Add to your flour mixture and combine, being careful not to overmix. Add the cranberries and fold them into the batter.

Fill your muffin liners to the top and top with the chopped walnuts. Spray the tops lightly with the vegetable spray so that the walnuts do not burn.

Bake for 30 to 35 minutes (my oven runs hot), or until a toothpick comes out clean.

Enjoy!

Yes, It’s Vegan: Trader Joe’s Jumbo Cinnamon Rolls

Now, I love me some homemade cinnamon rolls, but sometimes it’s nice to take a little help in the kitchen. A friend of my husband’s, who happens to work at Trader Joe’s, just informed us that the Jumbo Cinnamon Rolls are, in fact, vegan (they are not labeled as such). Cinnamon rolls aren’t exactly the breakfast of champions, but these little bad boys are perfect for those Sunday mornings when you just want to sleep in, stay in your pajamas and drink coffee.

Menu for the Week: Kidney Bean Wraps and Panang Curry

This has been one of those weeks where we ran out of everything at once, so we had to keep our food budget cheap.

For breakfast, we both tend to like lighter meals, but if you’re looking for more protein, you might want to switch out the banana bread with a tofu scramble burrito or breakfast casserole.

Also, we actually had a couple of meals left over to make from last week, so I’ll be adding those in with the rest.

So, here’s what we decided to go with this week:

Breakfast:

Banana bread from “Veganomicon
Oatmeal and toast w/ pecans and maple syrup
Yogurt w/ Maple Almond Granola — from “Vegan Soul Kitchen

Lunch:

Kidney Bean and Avocado Wraps from “Big Vegan
Macaroni salad, adapted from The Pioneer Woman

Dinner:

Sweet Potato Mac ‘n’ Cheese with a salad
Panang Curry, adapted from this recipe

I hope you all are well and are enjoying  Vegan MoFo!

Menu for the Week: Pumpkin Muffins, Chickpea Salad and Sesame Tofu

Hello there! I hope you all are well. I’ve been in kind of a cooking rut the past few weeks, but the cooler temperatures are inspiring me to get back into the kitchen. Thank you for being patient with me.

I don’t have any food pics just yet, but I thought to get started I’d post my menu for this week with the hope that maybe it will help you plan yours. One day, when I win the lottery and don’t have to work, I’ll actually be able to put together full menus and grocery lists like I intended with this blog, but, for now, this will have to do.

Anyway, here are my planned meals for the next week and I plan on taking pics of each to post on here soon:

Breakfast:

Pumpkin Bran Muffins — from “Vegan Brunch
Oatmeal and toast w/ pecans and maple syrup
Yogurt w/ Maple Almond Granola — from “Vegan Soul Kitchen

Lunch:

Chickpea salad sandwiches w/ tortilla chips — my own recipe, which I’ll post soon
Split Pea and Apple Soup w/ cheese and crackers — from “The Vegan Slow Cooker

Dinner:

Sesame-Crusted Tofu  w/ Lemongrass-Orange Reduction, served w/ brown rice, edamame and gyoza — from October Vegetarian Times
Chickpea Tomato Soup w/ grilled cheese and pickles — from “Vegan Yum Yum” (She’s back, by the way!!)
Tempeh Helper w/ salad — from “Appetite for Reduction

Cinnamon Rolls

Yeah, it’s hot outside, but for some reason I wanted cinnamon rolls. I tried to make them a year or so ago, but failed miserably (I still blame the recipe!). But I was determined to try again. And this time, they turned out perfectly.

For these rolls, I used the recipe from “Vegan Brunch.” The recipe is pretty easy to throw together, but with any type of yeast bread, you’re going to need time to allow the dough to rise. Our stomachs were growling by the time these came out of the oven, but it was so, so worth it. The texture reminded me a bit of the Monkey Bread recipe I made around the holidays last year — kind of cake-like despite being a yeast bread.

I don’t have a lot of experience with yeast breads, so I’m not sure if you can make these the night before to bake in the morning. Still, it would worth getting up a little early to make these for yourself or for guests.

I hope you’re all staying cool!

Blackberry East Coast Coffee Cake

This is one of the breakfast items I have included in my latest meal plan. It comes from “Vegan Brunch,” and the recipe is featured on the site, which you can find here. I’ve actually made it before, but this time around, I added a cup of frozen blackberries (use these to replace the raspberry jam in the recipe on the site) that I had left over from the Sweet, Sour, and Spicy Blackberry Limeade recipe my husband made last week from “Vegan Soul Kitchen.” The coffee cake was so moist and delicious, and the blackberries added a nice little bite from their tartness. A cup of coffee and/or a glass of almond milk, and you’re set.

Weekend Tofu and Hash Brown Breakfast Casserole

If you’re looking for a good, stick-to-your-ribs kind of breakfast, this dish is for you. It’s the first recipe I’ve made from the newest cookbook in my collection, “The Vegan Slow Cooker,” and it was delicious. Hash browns are layered in the bottom of the crockpot, vegan cheddar (I used Daiya) was layered on top of that, and then a mixture of silken tofu and spices is added to the top. Paprika and freshly ground pepper top it off before it cooks for two hours in your slow cooker. The tofu mixture firms up nicely to the consistency of scrambled eggs.

I wasn’t sure how flavorful it would be, but the final result packs a ton of it. Still, while the recipe is great on its own, the next time I make it, I’m going to add onions and green peppers to bulk it up and add extra texture and flavor. We added a few drops of hot sauce to give it a kick.

Next up? Hungarian Mushroom Soup. Can’t wait.

New Cookbook: The Vegan Slow Cooker

Some men buy their wives/girlfriends/boyfriends flowers and chocolates for Valentine’s Day. My husband bought me this cookbook. That may seem weird to some, but it was the perfect gift for me. He knows me so well.

Like so many other newlyweds, I added a crockpot to my wedding registry and the only use it’s gotten in the last six years has been for keeping mulled cider warm during the holidays. But my awesome co-workers and I were just chatting the other day about how we need to use our crockpots more. That’s why I was so excited to get this cookbook.

And I’m even putting it to the test as I type this. I’m making the Weekend Tofu and Hash Brown Breakfast Casserole. Hashbrowns and vegan cheddar are layered on the bottom of the crockpot and an “egg-like” mixture that consists of tofu and spices is poured over the top to cook for two hours. It looks incredible. Expect pictures and a review soon.