A late dinner tonight, Trevor is working late and I spent a good chunk of the evening at the gym and came home with an appetite but not much desire to spend the rest of my evening in the kitchen. Thank god for Appetite For Reduction, the latest cookbook from Isa Chandra Moskowitz. Don’t let the title fool you, it’s not a weight loss book, really; it’s more health-conscious than it is calorie-counting. What I love about it is how quickly the recipes come together. The Mango BBQ Beans have a prep time of 15 minutes. I can get down with that. Did I mention that it’s absolutely delicious?
Here are some clicks of a really simple Sunday breakfast from last weekend.
- Tofurky brand Tempeh Bacon. This stuff is pre-marinated and ready to go, takes but a few minutes in the frying pan to get crispy.
- Banana Pancakes (using this recipe) with more bananas on top, with buckets of maple syrup. Like bananas? Stay tuned to this blog for my recipe for Cuban-style Wine Baked Breakfast Bananas.
- Fresh guavas.
- Coffee for me, water for she.
We celebrated Valentines Day this year with breakfast in bed, as is generally our custom. Coffee, juice, and blueberry pancakes topped with strawberries. The recipe is from Vegan Brunch, which also features other things such as cinnamon buns, waffles (gingerbread! peanut butter!), tofu omelets (!), frittatas, scones, sausages, and more. You really just need to buy it already. Most of the pictures turned out horribly, but there were a few worth sharing.
|“Simple, Quick Countertop Oatmeal” with peanut butter, coconut shreds, goji berries, hemp seeds, banana and maple syrup|
We like to spend time atleast one weekend morning preparing a slow breakfast. Something that takes a little time; time we spend reconnecting while we prep our meal (and prepare ourselves for the day). This one has been a long-time favourite for us. I really think this recipe was one of the first vegan recipes Trevor prepared for me, long before I was vegan!
The blended banana batter gives the exact same effect as any eggy batter – plus it tastes like bananas and not eggs, so that’s a plus.
This recipe is from The Vegan Handbook. To be honest, most of the recipes in this book leave a lot to be desired, but it was one of the books that helped Trevor with veganism so many years ago – our copy is quite dog-eared and ragged.
Banana French Toast
1 ripe banana
1/4 cup non-dairy milk
1/2 tsp vanilla extract
2 tsp sweetener (sugar, brown sugar, agave)
4 slices whole wheat bread
2 tsp vegan margarine (Earth Balance is best)
Ground cinnamon to taste
In the blender, combine banana, milk, vanilla and sweetener. Blend until smooth and creamy.
Place bread in a shallow pan. Pour banana mixture over bread and turn bread several times, until it has absorbed the banana mixture.
Melt margarine in a non-stick skillet over medium heat. Place bread carefully in skillet, using spatula.
Drizzle any remaining banana mixture over the bread. Brown bread carefully on both sides. Sprinkle with cinnamon.