Living the WELL Life

Breakfast for Dinner - by Christina Pirello

Friday, June 18, 2010

Sometimes there is nothing better than having comforting breakfast foods to help wind down from a busy day.  There are plenty of treats on this menu; you might just have enough left over to jumpstart your morning!  Enjoy!

Peach, Cantaloupe, Honeydew Medley (eat separately – think appetizer)
Svelt French Toast
Scrambled Tofu with Soy Sausage Patties
Blueberry Coffee Cake

Chilled fresh orange juice
Chilled sparkling water
Fresh lime juice

For each drink, mix together equal amounts of orange juice and sparkling water, with a light squeeze of lime juice. Whisk and serve. Note that these must be mixed to order, as they will get flat and tasteless if made too far in advance. Serve garnished with orange slices.

Peach, Cantaloupe, Honeydew Medley (eat separately from other food – think appetizer)
2-3 ripe peaches, halved, pitted, bite-size pieces
½ cantaloupe, halved, seeded, bite-size pieces
½ honeydew, halved, seeded, bite-size pieces
pinch sea salt
juice of 1 fresh lemon
juice of 1 orange
3-4 tablespoons Suzanne’s Specialties Strawberry Rice Nectar\

Combine fruit in a mixing bowl.  Whisk together lemon and orange juice with rice syrup.  Spoon syrup over fruit and toss gently to coat.  Transfer to a serving bowl and serve warm or chilled.  Makes 4-5 servings.

Svelt French Toast
1/2 pound silken tofu
1/4 cup almond milk (or soy, but almond is so nice)
1 teaspoon pure vanilla extract
Generous pinch ground cinnamon
Sea salt
1/4 cup spring or filtered water
2 tablespoons avocado oil
4 slices whole grain bread
1 cup brown rice syrup
1 cup fresh fruit, diced or, if using berries, halved or left whole

Place tofu, almond milk, vanilla, cinnamon, a pinch of salt and water in a blender and puree until smooth, the consistency of beaten eggs.  Heat a skillet or griddle pan over medium heat with avocado oil. Dredge bread in tofu mixture on both sides and lay on griddle pan. Cook until browned on both sides, turning once, about 2 minutes per side.

While the toast cooks, make the syrup. Place rice syrup, a pinch of salt and fruit in a sauce pan over medium-low heat and cook until fruit is soft and syrup is runny, about 5 minutes.

Plate 2 slices of French toast on each plate and ladle syrup over top. Makes 2 servings
Note: if you can’t get past using tofu in this recipe, replace it with 2 ripe bananas and proceed with the recipe as stated above.

Scrambled Tofu with Soy Sausage Patties
Extra virgin olive oil
½ small leek, split leek lengthwise, rinse well, slice on the diagonal
sea salt
5-6 button or crimini mushrooms, brushed free of dirt, thinly sliced
1 small carrot, fine matchstick pieces
½ red bell pepper, peeled, seeded, finely diced
generous pinch tumeric
2-3 fresh scallions, thinly sliced on the diagonal
10 ounces extra firm tofu, coarsely crumbled
9 slices vegan soy sausage
1 small bunch kale, stem tips trimmed, left whole

Place oil and leek in a deep skillet and turn heat to medium.  When the leeks begin to sizzle, add a pinch of salt and mushrooms.  Sauté until mushrooms begin to release their juices, about 3 minutes.  Stir in carrot, pepper, tumeric and a light seasoning of salt.  Stir in scallions and tofu.  Sauté for 1-2 minutes and season to taste with salt.  Add a small amount of water, cover and steam for 3-4 minutes.  Remove cover and stir well to loosen tofu and combine ingredients.  Transfer to a serving bowl and cover loosely.

Wipe out the skillet and return to stovetop.  Place enough oil to cover the bottom of the skillet and turn heat to medium.  Place the sausage patties in the hot oil and cook, turning once until golden brown, about 2 minutes per side.  Drain on paper.

While the sausage cooks, bring a medium pot of water to a boil and cook kale until bright green and crisp-tender, 2-3 minutes.  Drain and slice into bite-size pieces.

To serve, mound scrambled tofu and greens on individual plates, with 3 sausage patties.  Makes 3-4 servings.
1 1/2 cups whole wheat pastry flour
1/2 cup semolina flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1 cup apple juice
3/4 cup soymilk
1/3 cup unsweetened applesauce
2 tablespoons avocado or olive oil
4 tablespoons brown rice syrup
1 teaspoon pure vanilla extract

2 red pears or Granny Smith apples, halved, seeded, diced
1/2 cup brown rice syrup
Grated zest of 1/2 lemon
Pinch sea salt

Lightly oil a waffle iron, even if it’s a non-stick. Preheat waffle iron.  Whisk together flours, baking powder and soda, salt and spices. Whisk together juice, soymilk, applesauce, oil, syrup and vanilla until well combined. Mix wet ingredients into the dry until a thick batter forms. Cover and set aside while preparing the sauce.

Place sauce ingredients in a small saucepan over medium heat and bring to a boil. Reduce heat and cook, stirring occasionally, until fruit is quite soft. Keep sauce on very low heat while preparing the waffles.  Spoon batter into waffle iron, filling completely. Close the iron and cook until the waffles rise a bit and release from the iron. Transfer cooked waffles to a parchment-lined baking sheet and hold them in the oven while preparing the balance, so everything is warm when you serve.  To serve, place waffles on plates and spoon applesauce over top. Makes 6-8 waffles

Blueberry Coffee Cake
1 recipe Sure Fire Vanilla Cake (below)
1 1/2 cups fresh blueberries-sorted, rinsed and well-drained

3 tablespoons maple syrup granules
3 tablespoons walnuts-minced
Generous pinch cinnamon

Preheat the oven to 375 degrees and oil and flour an 8-inch round cake pan.  Prepare the cake batter and fold in the blueberries. Take care not to over mix, or the cake will become tough. Spoon the batter evenly into the cake pan and prepare the topping. Simply combine the maple syrup granules, nuts and cinnamon and sprinkle over the top of the cake. Bake for 30-35 minutes, until the top is golden and a toothpick comes out clean when inserted in the center of the cake. Allow to cool in the pan for 10 minutes before turning out. Makes 1 cake, 6-8 servings

Sure-Fire Basic White Cake:
2 cups whole wheat pastry flour
1/8 teaspoon sea salt
1 1/2 teaspoons baking powder
1/2 cup avocado oil
1/2 cup brown rice syrup
1 teaspoon pure vanilla extract
1/2-2/3 cups almond or grain milk

Preheat oven to 350 degrees. Lightly oil and flour a 9-inch cake pan or loaf pan.  Sift dry ingredients into a mixing bowl. Whisk wet ingredients together. Fold the wet into the dry ingredients, mixing until smooth, but do not over mix. The batter should be thick and spoonable, not runny. Bake for 30-35 minutes, on the center rack, (your baking time may vary 5-10 minutes, depending on your oven; whether it runs warmer or cooler than the
temperature indicates, so be patient. But remember; do not open the oven door until the baking time is three-quarters lapsed. Opening before that time is a sure-fire--no pun intended--way to cause your cake to sink). When a toothpick comes out clean when inserted in the center or the top bounces back to the touch, the cake is done.

It is best, I have found (having thrown out many a failed cake recipe) to turn the cake out of the pan onto a cooling rack while it is still warm, rather than letting it cool completely. Work carefully, realizing that cakes, especially whole grain-based versions are delicate and you will do fine. Makes 1 9-inch cake or 1 standard loaf.



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