Timeout for Breakfast

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

Strawberry Drink

Fresh strawberries are in season now, so why not start breakfast with a refreshing pink drink.

2½ cups strawberries
¼ cup honey
2 cups water
Juice of ½ lemon

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.

1 tablespoon oil
¼ cup chopped green pepper
1 small onion, chopped
8 ounces tofu, any style
Soy sauce
½ teaspoon turmeric or paprika
½ cup diced tomato, well drained

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.

Oil
1 to 2 large onions, thinly sliced
3 large potatoes, boiled and sliced
½ green pepper, chopped
Salt and pepper
8 eggs, lightly beaten

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

Tempeh Strips

These tasty bacon-like strips are delicious on bread, with pancakes or served alongside eggs.

8 ounces tempeh
1 tablespoon soy sauce
2 tablespoons water
Oil

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.

¾ cup whole wheat flour
2 tablespoons wheat germ
2 teaspoons baking powder
½ teaspoon salt
6 tablespoons nonfat dry milk powder
1 cup water
1 tablespoon honey
1 egg, lightly beaten
1 tablespoon oil

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.

3 cups sliced apple (2 large or 3 medium apples)
1 tablespoon oil
1 tablespoon butter
1 teaspoon cinnamon
6 eggs
1 tablespoon honey
¼ teaspoon salt
2/3 cup whole wheat flour
2/3 cup skim or soy milk

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.

Fruit-In-The-Middle Muffins

A vegan muffin that is completely fruit sweetened.

2 cups whole wheat flour
2 tablespoons soy flour
½ teaspoon salt
1 tablespoon baking powder
3 tablespoons oil
1½ cups apple juice
3 tablespoons fruit puree or fruit-juice-sweetened preserves

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

Recipes from the Nikki & David Goldbeck’s American Wholefoods Cuisine ©