Post Punk Kitchen Forum

I had a waffle with spiced apple butter and some leftover seitan tikka masala. I'm not gonna lie...it was a surprisingly delightful combination.

I'm making sourdough English muffins (experimental), what should I have with them..?

vanilla chai Vega shake

I had the muffins with a tofu scramble from Vegan Brunch. Nom.

Rice with peas, mint, and dill and some echinacea tea.

One of the herbed breakfast sausages from Vegan Diner between two quarters of leftover Belgian-style waffle. With jam.

Oof. I made pasta with cheddar daiya, nooch, garlic powder, salt, and pepper. While delicious, it has left me feeling rather queasy.

allularpunk, while that sounds tasty it does sound a bit rich for breakfast.

I had tofu scramble with sausage and salsa wrapped up in a tortilla.

Coffee and part of a dark chocolate bar, eaten at work. A balanced way to start the day.

We occasionally make this tofu quiche thing which is a completed tofu scramble (crumbled, no cubes!) with lots of veggies, mixed into a batch of socca batter, and the whole thing goes in the oven in a cast iron pan, and then gets daiya melted on top. I really like it because the chickpea flour batter cuts the tofu-y-ness down a bit. (I would put some daiya in but my omni husband prefers to put cow cheese on top of his servings).
This is the socca recipe we use, I just make it plain with the flour, water, salt & olive oil.
http://www.nytimes.com/2005/10/19/dinin ... .html?_r=0
And cook it a bit longer because it's quite a thick beast.

(I this and its leftovers over the past 3 days)

oops i didn't mean to quote myself, i meant to edit and now can't delete this double - er, triple - post. sorry!

I had cranberry sauce on soy yogurt. It was a magical combination.

Oatmeal with leftover pumpkin puree and cranberry sauce, a drizzle of Starbucks gingerbread syrup.

Bakery style berry muffin from VB.

A green smoothie with broccoli, almond milk, spinach and ginger, some freshly cooked lima beans (I eat them like candy...) and an orange. But mostly it's rice and lentils. Like someone said, breakfast for me must be savory. ;)

Oh, I feel so proud, today I made my first batch of raw almond milk!

Isa's Puffy Pillow Pancakes. I bought a cast iron skillet this weekend so everything I've made since has been done in the cast iron skillet. I've made these pancakes before but omg, they're so much better when you use cast iron!!

Oatmeal with cocoa powder and sunflower seed buttah (sooo good), and TJ's gingerbread coffee. The coffee is pretty disappointing. . . I brew the recommended 2 Tbsp. per 6 oz. water, but it still tastes weak to me.

Soy yogurt with puffed rice and frozen strawberries and peaches

Packet of oatmeal with 2 tbsp hemp seeds, a splash of vanilla and a handful of dried cranberries and a yerba mate with hemp milk and agave

Chocolate peanut butter oatmeal and some coffee.

Dill pickle flavor chips.

I made yummy VWAV pumpkin muffins, and folded in some walnuts and dried cranberries. That should last me the rest of the week.

Tamasin's English Muffins from Vegan Appetite, with Artisan Vegan Cheese's gruyere spread on it with Hearty Vegan Meals' Smoked Breakfast Strips. Just what the doctor ordered for New Year's morning.

I made a basic muffin recipe (from 150 Best Vegan Muffins) and folded in some cubed mango and shredded coconut. They have been the best breakfast with a cup of tea!