I tried out a new brunch menu this past weekend from several cookbooks that I checked out from the library that I have been wanting to share them with you. Before becoming vegan, I all really like eating for breakfast was scrambled eggs. Since I have started eating differently I have not craved having those eggs but I knew that I would like an equal substitute if possible.
I started looking at Vegan Brunch by Isa Chandra Moskowitz and started with her basic recipe for tofu scramble. I then just added my own fun mixin’s to add a twist. I was very suprised by how GOOD it was! My hubby asked for seconds too!
I then looked for a great recipe for bisquits that were not such a hassle. Alicia Silverstone has been promoting Babycakes cookbook that is a “vegan, gluten-free, and (mostly) sugar-free recipes from New York’s bakery.”
Even though I was not able to check this book out for more than 2 weeks (because so many people have it on hold), I have added it to my Amazon wishlist. So anyway, I made the spelt biscuits using spelt flour for the VERY first time. What is spelt flour you ask? Spelt flour is a whole grain and is full of complex-B vitamins. This recipe also calls for coconut oil so the author of the cookbook stated that these biscuits were better than the KFC biscuits ONLY the HEALTHY version. They were very delicious and so quick to make. I have made them twice since then, with the hubby stating how delicious they are to his palate. 🙂| From An Opera Singer in the Kitchen |
Spelt biscuits
makes 8
as seen in Babycakes cookbook
1 Tbsp baking powder
1 teaspoon salt, plus more for sprinkling
1/3 cup coconut oil, plus more for brushing
3/4 cup hot water
Preheat oven to 375F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Pour the oil and hot water into the dry ingredients and mix with a rubber spatula until fully combined and a dough is formed. If the batter is dry, add more hot water, 2 Tbsp at a time, until the dough is sticky.
Dust the counter with spelt flour. Place the dough on the prepared surface and drag it through the flour. Pat the dough gently until it is one inch thick. Using a 3-inch round cookie cutter, cut out biscuits and arrange them on the baking sheet, leaving one inch space between each biscuit. Brush each with oil and sprinkle with salt.
Let the biscuits stand on the sheet for 5 minutes before serving. Cool completely and store in plastic wrap at room temperature for up to 2 days.
Tofu Scramble with Corn and Black Beans
serves 2
adapted from Vegan Brunch
For the spice blend1 tsp ground cumin
1 tsp dried thyme, crushed with your fingers
1/2 tsp ground tumeric
1 tsp salt
3 Tbsp water
For the tofu2 garlic cloves, minced
2 Tbsp olive oil
1 pound extra-firm tofu, drained
1/2 cup nutritional yeast
Fresh black pepper, to taste
Add-ins
1/2 cup black beans
1/2 cup corn kernels
1/4 cup red pepper, diced
First blend the spices and salt together in small cup. Add the water and mix. Set aside.
Preheat a large pan over medium-heat. Saute’ the garlic in the olive oil for about a minute. Break the tofu into bite size pieces and cook for 10 minutes, stirring often. Get under the tofu when you are stirring, scraping the bottom without letting stick to the bottom of pan. The tofu should brown on at least one side. Conversely, if the tofu gets too dry add splashes of water until nice and moist.
Add the spice and mix to incorporate. Add the nutritional yeast and pepper. Cook for about 5 more minutes. Serve warm.
