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Catching Elephant is a theme by Andy Taylor
breakfast pizza by smittenkitchen
that’s it, i’m going pizzaterian
Guacamango bagel (thanks for finding this, Susana!)
obviously you will have to make guacamole to make this
(via Meatless Monday: Pumpkin Doughnut Muffins | Ezra Pound Cake)
the pumpkin craze has begun.
Vegan Buckwheat Pancakes
Ingredients:
1 cup nondairy milk (I use soy)
1 tablespoon apple cider vinegar
1/2 cup buckwheat flour
4 tablespoons all purpose flour
1 tablespoons sugar
1/2 teaspoon salt
1 tablespoon baking powder
3 tablespoons oil
Directions:
1. In measuring cup, mix milk with vinegar and let sit while you mix dry ingredients. Mix flours, sugar, salt, and baking power.
2. In medium bowl, whip together the oil and milk mixture. Gently stir in the dry mixture. Batter may be slightly lumpy. Do not over stir. Let batter sit 10 minutes.
3. Heat oiled griddle to medium-high. Pour batter to desired size and cook 2-3 minutes per side. Be careful not to burn them! I usually turn the heat down to a little over medium for best results.
Source of recipe: When I was little, my grandma made homemade buckwheat pancakes every Saturday morning. I grew up loving that taste and decided to create a tasty vegan version. You can get buckwheat flour at the health food store and many large grocers. It has a unique and wonderful flavor.
Serves: 2-4, Preparation time: 20 mins
Egg Matzo with Scrambled Eggs
Passover Installment #2
I always rely on bagels to get me through the morning and the mazto ‘oatmeal’ I had yesterday morning just didn’t do the trick. So instead, I whipped this up this morning:
Ingredients:
1 piece of egg matzo
1/4 cup of shredded cheese of your choice
1 egg
seasoning of your liking (I used dill and pepper)
3-5 tomato slices
hot sauce
Instructions:
-Sprinkle cheese on the egg matzo. Microwave or heat in toaster oven until cheese is melted
-In the meantime, scramble egg and season.
-Top the cheesy matzo with the egg, sliced tomato, and hot sauce.
-Eat.
Scottish Farmhouse Eggs
- 1.5 cups fresh white breadcrumbs
- 3 tablespoons chopped fresh chives or green onions
- 3 ounces Dunlop, sharp cheddar or Cheshire cheese, grated
- 4 Eggs
- Cayenne pepper
- 1 cup half and half
- Fresh chive pieces
- Preheat oven to 350°F
- Butter 10-inch glass pie dish
- Sprinkle half of fresh white breadcrumbs over bottom of prepared pie dish
- Sprinkle with half of chopped chives or green onion and half of grated cheese
- Carefully break eggs into pie dish, spacing evenly
- Top with remaining half of breadcrumbs, chopped chives and grated cheese
- Season with cayenne pepper and salt
- Pour 1 cup half and half over
- Bake until eggs are almost set, about 20 minutes
- Garnish eggs with fresh chive pieces and serve immediately
