Archives for category: breakfast

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I bought some za’atar mix a while ago but hadn’t used it yet. Then one lazy weekend I decided to make Lebanese za’atar pizza (man’oushe bi za’atar).  I followed this recipe from SBS and served it with cucumber, tomato and mint (though if I had any vegan haloumi I would have included it).

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We ate this as a late-afternoon snack and really enjoyed it.

The recipe said to just brush the rolled-out dough with oil and then sprinkle on the za’atar, before pan-frying.  Other recipes I have seen say to mix the za’atar and oil first, then brush on: I think more would have stuck on that way, so next time I make this I’ll try that approach.

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I spent last week in London and Leeds. It was a work trip. In London I was staying in Bethnal Green, at a hotel chosen by my host. It was a very lucky choice for me because it was close to the Gallery Cafe: an all-vegan cafe serving this really special vegan breakfast.  In fact, my first day in the UK went like this: land Heathrow 6am. Clear customs, get bag. Make way directly to hotel, dump bag. Walk to the Gallery Hotel and mooch around outside until they opened. Eat delicious vegan breakfast.

From the menu: “A Classic breakfast comprising sourdough toast, pan-fried mushrooms, herb-roasted tomatoes, sausages, scrambled tofu, fried potatoes, sauteed kale and homemade baked beans in a rich and flavourful tomato sauce”. The beans were particularly good but really it was all amazing. Definitely recommend. No need to get there as early as me though: they serve breakfast until 12pm on weekdays and until 1pm on weekends.

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I made these cinnamon scrolls! They were yummy. Also very filling. The recipe I used was from The Joy of Vegan Baking by Colleen Patrick-Goudreau. I didn’t bother drizzling any icing though. As suggested in the recipe, I made the dough the night before, rolled everything up and left it in the fridge overnight: this makes it a lot quicker to provide breakfast in the morning.

Next time I might try rolling out the dough a little thinner, to get more turns in each scroll. But these slightly chunky scrolls were also fine.

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Kid #1 really likes blueberry bagels. We used to be able to buy them from our local supermarket, but they don’t seem to stock them anymore. Finally I realised that we could try to make some ourselves. We found a recipe online and today we had a go.

I made a few mistakes.  The first mistake was thinking “Sure, this packet of yeast is old but it will probably still work” (!!).  The yeast produced some bubbles after 5 minutes in warm water with sugar, so I decided to use it, but now I think it probably wasn’t up to full strength. Either that, or mistake #2 finished it off: I used frozen blueberries but they were still (very) cold when they went into the dough. That might not have been a great idea. (I’d read that it was fine to use frozen blueberries but that you should get them out an hour in advance. We didn’t wait an hour. Maybe 20 minutes. Oops.)

So, when I make these again, I’ll use freshly bought yeast and room temperature blueberries (fresh or defrosted). But even so, they were tasty, if a bit flatter and crispier than expected. We enjoyed them.

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We live down the road from the Ramsgate Foodies Market but we haven’t been there for a while. This morning child #1 suggested that we go there for (a late) breakfast. We cycled to the market and walked around deciding what to eat. I couldn’t resist the humitas from the Pochito Chilean Street Food stall.  (They mostly sell omni food, but the humitas is vegan.)

Humitas is mostly made with fresh corn and onion, ground into a paste andwrapped up in corn husks, then boiled.  This page has a recipe for humitas and also tells us that “Humitas are one of the classic pre-Columbian foods of Latin America”. I found my humitas very tasty, especially with the coriander salsa on top. It was a very good way to start the day.

Pochito Chilean Street Food

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We recently bought a waffle-maker and made some waffles. Delicious! We used Leigh’s “Basic Waffles” recipe from Veganissimo! and it worked really well.  The whole family enjoyed a weekend breakfast consisting of these waffles, which we topped with stewed apples, various berries and maple syrup. Yum.

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I’ve made tofu scramble many times, but this is the first time I’ve ever made a chickpea scramble. I used this Mexican Chickpea Scramble recipe from Fettle Vegan. I didn’t have any cabbage in the house, but I added some chopped-up choy sum for extra leafy-green goodness.

I served this up for dinner, along with home-made Lincolnshire seitan sausage, baked beans and peas. The scramble was tasty and filling. Maybe I still prefer scrambled tofu, but I will definitely make chickpea scramble again.