Weekends provide a perfect opportunity to slow down the pace a bit and enjoy a real morning meal. In this installment of the Wholefoods Diner we present some of our leisure-time breakfast favorites from The Good Breakfast Book, Making Breakfast Special.
Nikki & David
|Fresh strawberries are in season now, so why not start breakfast with a refreshing pink drink.
Combine all ingredients in a blender and puree.
Makes 1 quart
Scrambled Tofu with Everything
|The amount here is just right for an intimate breakfast for two. Multiply as needed for the family or a crowd.
Heat oil in skillet and sauté green pepper and onion for a few minutes, until onion is golden.
Drain tofu, pat dry and break into small chunks with a fork.
Add tofu to skill and season with a dash of soy sauce and turmeric or paprika. (Turmeric is an orange spice that turns the tofu yellow, giving the appearance of scrambled egg. If you don’t have turmeric, paprika can be used for color.)
Cook over medium heat, stirring occasionally, until tofu is dry.
Add tomato and cook long enough to heat through.
Makes 2 servings
Bauernfrushstuck (Farmer’s Breakfast)
|A hearty German breakfast that David grew up with.
Heat oil to cover the surface of a large skillet. Add onions and cook until wilted.
Add potatoes and continue to cook over moderate heat, allowing potatoes to brown slowly (about 25 minutes). Add green pepper and season to taste with salt and pepper.
Lower heat, pour eggs over vegetables, and mix with a large spoon, cooking until eggs are completely set.
Makes 4 to 6 servings
|These tasty bacon-like strips are delicious on bread, with pancakes or served alongside eggs.
Cut tempeh into strips 1/8-inch thick. Combine soy sauce and water.
Heat enough oil to cover the bottom of a skillet. When hot, add tempeh strips and brown lightly on both sides.
Sprinkle diluted soy sauce over browned tempeh, cover and cook 1 to 2 minutes, until most of the liquid is absorbed.
Remove lid and cook to evaporate any remaining moisture.
Makes 24 strips; 4 servings
Basic Whole Wheat Griddlecakes
|The basic recipes and several variations.
Mix dry ingredients.
Add water, honey, beaten egg, and oil. Mix just enough to moisten all ingredients.
Pour batter onto a preheated, lightly oiled griddle or skillet, allowing ¼ cup batter per pancake.
When bubbles appear on the surface, turn and cook the other side.
Makes 10 3-inch pancakes; 2 adult servings
Dairy-free Griddlecakes: Omit nonfat dry milk and replace water with soy milk.
Eggless Griddlecakes: Follow recipe above, but add ½ teaspoon baking powder and 2 tablespoons soy flour to the dry ingredients. Eliminate the egg and add an additional ¼ cup water or soy milk if needed to moisten batter.
Peanut Butter Griddlecakes: Replace each tablespoon of oil in the recipe with 2 tablespoons natural peanut butter.
Griddlecakes with Fruit or Nuts: Add ¼ cup chopped walnuts, raw cashews, peanuts, pumpkin seeds or sunflower seeds, or ¼ cup sliced banana, peaches, berries or well-drained canned crushed pineapple.
Yogurt Griddlecakes: Prepare Basic Griddlecakes but reduce baking powder to ½ teaspoon and add ½ teaspoon baking soda. Replace nonfat dry milk and water with 1 cup yogurt.
Baked Apple Pancake
|To serve, cut in wedges and top with cinnamon and molasses or your favorite syrup. You might also try with recipes with bananas or peaches.
Preheat oven to 400oF.
In a large ovenproof skillet, sauté apples in oil until tender, about 8 minutes. Add butter and cinnamon.
Beat together remaining ingredients. Pour over apples and cook over medium heat until bottom begins to set, 3 to 5 minutes.
Transfer pan to the oven for 10 minutes to finish cooking.
Makes 4 servings.
Note: If you want to double the recipe and don’t have a skillet large enough, transfer the cooked apples to a greased 9 x 13-inch baking pan, pour on the egg batter and baked in a 400oF. oven for 10 minutes; reduce heat to 350oF. and bake until set, about 10 more minutes.
|A vegan muffin that is completely fruit sweetened.
Preheat oven to 400oF.
Combine dry ingredients. Make a well in the center, add oil and apple juice, and stir gently but thoroughly until evenly moistened.
Spoon batter by heaping soup spoonfuls into each of 9 or 10 oiled or paper-lined muffin cups.
Place a teaspoon of fruit puree or preserves in center of batter. Drop another soup spoonful of batter on top to cover fruit.
Bake for 20 minutes.
Makes 9 to 10 muffins