Buckwheat Waffles with Chocolate Hazelnut Spread

Buckwheat Waffles
serves 3-4
2 tbl water
1 1/2 tsp ener-g egg replacer

1 cup whole wheat flour
3/4 cup buckwheat flour
1 tbl baking powder
1/4 tsp salt
1 1/2 cups oat or almond milk
1/2 cup unsweetened apple sauce
2 tbl melted coconut oil
2 tbl agave or maple syrup

In a small bowl, combine the water and egg replacer and whisk for 1-2 minutes until slightly thick and frothy. Set aside.
In a large bowl, combine both flours, baking powder and salt. Make a well in the center of the dry ingredients and add all of the wet. Add the egg mixture.
Whisk until only a few lumps remain. Let sit at room temperature for 15 minutes.
Preheat your waffle iron and cook until golden brown.

Chocolate Hazelnut Spread
1 cup toasted hazelnuts
1/3 cup oat or almond milk
3 tbl maple syrup
2 tbl cocoa powder
2 tbl melted coconut oil

Combine all of the ingredients in a food processor (or blender) and blend until smooth and creamy!

Morel & New Potato Hash

This hash could really be served anytime of the day. I chose to spice it with the same seasonings one would taste when eating breakfast sausage or tempeh bacon so it has more of a breakfast feel to me.
If you've never tried sea beans, the time to get them is right now! Don't expect your grocery store to carry them, instead head to your local farmer's market and ask around for them. They are thin and crunchy and naturally salty which is why you will notice there is no additional salt in this recipe. Between the sea beans and the tamari, this dish is plenty salty.

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Since Morel's are hollow on the inside, they work perfectly for this hash. Cooked alongside the potatoes they soften then crisp up at the end pairing perfectly with tempeh and plenty of woody herbs.

Morel Hash
serves 3
3 tbl extra virgin olive oil
12oz tempeh, medium dice
4 small yellow potatoes, unpeeled, medium dice
1 cup morels, halved lengthwise
2 cups water
3 garlic cloves, minced
1 1/2 tsp dried basil
1 tsp dried oregano
3/4 tsp pepper
1/2 tsp red pepper flakes
2 tbl tamari
1 tbl agave or maple syrup
1/2 tsp liquid smoke
1 cup sea beans, roughly chopped

Saute the tempeh, potatoes and morels in a large skillet for 5-7 minutes until the potato start to get tender. Add the water and garlic and cook until the water has evaporated. Season with basil, pepper, oregano, red pepper flakes, tamari, agave and liquid smoke. Saute 5 minutes more until the potatoes are fully cooked through and most of the sauce from the tamari has been absorbed.
Toss with fresh sea beans and serve.

Tex Mex Migas!

Migas differ from country to country drastically from a garlic soup dish in Mexico with pork and day old bread to a Spanish version served with chorizo and grapes. My version takes a Tex Mex direction and imitates a popular scrambled egg dish with crushed, fried corn tortillas.
 
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Traditional tex mex migas made vegan starting with tofu scramble and adding poblano peppers, serrano chilies, green sauce and crispy tortilla chips.

Tex Mex Migas
serves 2-3
1 tbl extra virgin olive oil
1 shallot, roughly chopped
1 green bell pepper, medium dice
1 poblano or hatch chile, medium dice
1 serrano pepper, thinly sliced
1 lb extra firm tofu, drained and pressed at least 1 hour
1/2 tsp turmeric, optional for color
salt and pepper, to taste
1/4 cup roughly chopped cilantro
1/4 cup green chile sauce
2 handfuls tortilla chips, crushed
salsa, for garnish

Saute the shallots, green bell pepper, poblano and serrano chilies in olive oil until tender and fragrant, 7 minutes. Crumble in the tofu and season with turmeric (if using), salt and pepper. Cook over medium high heat for 10 minutes until the vegetables are caramelized and the tofu has lightly browned. Remove from the heat and add the cilantro, chile sauce and tortilla chips.
Stir to combine and serve with salsa.

Italian Scramble with Breakfast Potatoes

Tofu scramble is a perfect breakfast meal for any day of the week. Completely tailored to your liking, put in whatever you want! My go-to scramble usually includes black beans, salsa and avocado but today I decided to mix it up a little. A simple blend of dried herbs will really boost up the flavor quickly to transfer a simple scramble into a flavorful plate of food for pennies on the dollar.

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Roasted red bell peppers, swiss chard, garlic and rosemary come together in this simple and easy breakfast scramble served with herbed baby potatoes.

Italian Scramble
serves 3
1 red bell pepper
2 tbl plus 1 tsp olive oil
1/2 red onion, small dice
3 garlic cloves, minced
1 bunch red chard, leaves roughly chopped
1lb extra firm tofu, drained and pressed
1 tbl dried rosemary
1 tsp salt
1 tsp black pepper
1/2 tsp red pepper flakes
3 tbl vegan sour cream, optional

Drizzle 1 tsp of olive oil over the whole bell pepper. Place under the broiler or directly on top of a flame until the skin is soft and charred. Place the pepper in a paper or plastic ziplock bag and let the pepper sweat for 10 minutes. Remove most of the charred skin and roughly chop the pepper.
Sweat the onion and garlic in the remaining 2 tbl of olive oil until soft and fragrant, 7 minutes. Add the red bell pepper and chard and cook until the chard has wilted.
Crumble in the tofu and season with rosemary, salt, black pepper and red pepper flakes. Saute the scramble for 15 minutes until the tofu is slightly browned. Taste and season to taste. Stir in the sour cream right before serving.

Breakfast Potatoes
serves 3
2 cups of halved baby potatoes
2 tbl extra virgin olive oil
2 tbl nutritional yeast
1 tbl dried basil
1 tsp dried thyme
1 tsp pepper
1 tsp ground garlic
1/2 tsp red pepper flakes
1/2 tsp salt

Preheat the oven to 425.
Toss the potatoes with olive oil and all of the spices. Roast in an even layer on a baking sheet for 25 minutes, turning once, until the potatoes are fork tender and crispy.

Hemp Heart Pancakes with Blueberry Compote

These gluten free, vegan, soy free pancakes will let you give in to your weekend brunch cravings without making you feel like you gave in to temptation.
"Hemp Hearts" are hulled hemp seeds and can be found sold as both. I buy mine in bulk at Whole Foods to save on cost. They are a perfect, incredibly beneficial addition to these but don't stop there. Add them to smoothies or sprinkle them on top of yogurt or salad.

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Hemp Heart Pancakes
serves 3
1 3/4 cup hemp, oat or almond milk
1/2 cup white rice flour
1/2 cup coconut flour
1/2 cup almond meal
1/2 cup hulled hemp hearts
1 banana, roughly chopped
2 tbl maple syrup
1 tbl melted coconut or canola oil, plus extra for cooking
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon

Combine all of the ingredients in a blender and blend until thick and smooth.
Grease a hot griddle pan and pour 1/4 cup of batter per pancake. Cook until golden brown on both sides.

 Blueberry Compote
1 1/2 cups fresh blueberries, divided
2 tbl maple syrup
2 tbl water
1/2 tsp vanilla extract
1/8 tsp salt

Combine the 1 cup of blueberries, maple syrup and water in a small pot and bring to a boil. Cook over medium heat for 10 minutes until the berries have burst. Add the vanilla and salt. Remove from the heat and pour over pancakes. Garnish with the remaining fresh blueberries.

Pineapple Dipped Pancakes with Blueberry Coconut Syrup & Macadamia Nuts

I originally got the idea for this when I saw a recipe that used apple slices dipped in pancake batter. My intention was to use my own pancake recipe with apples but when I got to the store the fresh pineapples were calling my name. They have been tasting amazing lately and I struggle to turn down buying really ripe, seasonal fruit. Of course if pineapples are not in season you can use canned pineapple rings.

Thick rings of juicy pineapple cooked in between fluffy pancakes served with hot blueberry syrup made with coconut water, fresh pineapple and toasted macadamia nuts for a nutty crunch.

Pineapple Dipped Pancakes
makes 8 small-medium sized pancakes
1 ripe banana
3/4 cup oat, almond or any non-dairy milk
1 1/2 tsp ener-g egg replacer
2 tbl canola oil
2 tbl water
2 tbl white vinegar
2 tbl organic cane sugar
1 1/4 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup roughly chopped, toasted macadamia nuts, divided
1 fresh pineapple, peeled, cored, 1/4-1/2" rings or 1 can of pineapple rings, drained
2-4 tbl canola oil, for cooking

Combine the banana, milk, egg replacer, oil, water and vinegar in a blender and blend until smooth and frothy, 2 minutes.
Pour into a bowl and add the sugar, flour, baking powder, baking soda and salt. Whisk into a smooth batter. Fold in 1/4 cup macadamia nuts. Let sit at room temperature for 10-15 minutes.
Heat a couple tablespoons of oil up in a skillet.
Dip pineapple slices into batter and cook on both sides until golden brown, about 5 minutes each side.
Garnish with fresh cubes of pineapple and the remaining nuts.

Blueberry Coconut Syrup
3/4 cup coconut water
1/4 cup organic cane sugar
1 tbl cornstarch
2 cups fresh blueberries
pinch of sea salt

Whisk together the water, sugar and cornstarch in a pot. Add the blueberries and salt and cook over medium heat until bubbly. Reduce the heat to low and cook for 10 minutes, stirring occasionally, until the berries start to break down and the syrup is thick.