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Banana Danishes


Vegan Birthday Brunch (Pancakes)


Pancakes and Cashew butter, Smokey Tea, Melon, Vegan Omelette

Basic Vegan Pancakes

1 1/4 cups Flour
1 Tbl Baking Powder
1/4 tsp Salt
1 cup Soymilk
2 Tbl Oil
3 Tbl Liquid Sweetener (I usually use maple syrup, agave, or a mix of the two)

Mix the dry ingredients in a bowl. Mix the wet ingredients in bowl or measuring cup. Mix both together. Batter should be fairly thick, add flour as needed. Be sure to oil the griddle before making these, as vegan pancakes have increased tendency to stick. They cook a bit longer than egg pancakes (on correspondingly lower heat).

White Nectarines and Asian Pears

The fruit in season right now is meltingly delicious. We also had some with orange juice, scrambled eggs, and tomato-rosemary scones for brunch.


Tofu Béarnaisedicts with Broccoli-Red Pepper Stir-Fry


I love béarnaise sauce, but this recipe was too gummy. I will post a recipe when it is good. The broccoli and red peppers are stir-fried with soy sauce and fresh lemon juice.

Lemon Cashew-Stuffed Crepes with Whole Berry Sauce

Yet another recipe from my new Vegan Brunch cookbook, which I will stop using so much of soon, I promise. We made the sauce with Olallieberries we picked in June.


Broccoli Quiche and Hash Browns


Tonight we made two more recipes from my new Vegan Brunch cookbook — and they turned out really good. Broccoli Quiche is hands-down the best vegan quiche I have ever had. We also made an egg-based quiche. We sautéed twice the vegetables, mixed grated cheese into half of them, put the cheesy vegetables in a pie crust, and poured whisked eggs over the top. Baking instructions are the same.


Chesapeake Tempeh Cakes and Waffles for Breakfast

We made two recipes from my new Vegan Brunch cookbook: Chesapeake Tempeh Cakes, and Raised Waffles (with figs). We had Lapsang Souchong tea and and a fizzy orange-basil drink on the side.
We had ravioli (the farmer’s market had vegan ravioli) with tomato-basil-garlic sauce and spinach for dinner, but we did not get a picture.

Scallion Crepes with Lentils, Roasted Squash, and Greens

It turns out that summer squash tastes really good roasted with onions. I was browsing earlier and found a blog post with a recipe for squash cooked this way, which we modified by adding more oil, fresh thyme, and the juice of one lemon. The crepes and lentils were adapted from the new Vegan Brunch cookbook.
It was so good, we ate it again for brunch the next morning!


Blueberry Pancakes

Tonight we ate out at Engfer’s Pizza on the east side. But we did make these pancakes for breakfast!