Around this time a year or two ago, I made some fabulous Halloween Pumpkin Pancakes with inspiration from this recipe from the not martha website. To veganize the pancakes, I substituted vegan butter and used either EnerG Egg Replacer or 1 smashed banana to replace the egg. They were fantastic and fun to eat!
Pumpkin season is upon us and with that I’ve been inspired to make more and more dishes with pumpkin as a key ingredient. Using the roasted pumpkin pulp from a sugar pumpkin we recently got in our CSA, I forged on to make some yummy desserts. I was pleased to find this delicious recipe for Pumpkin Crumb Cake with Pecan Streusel in Veganomicon by Isa Chandra Moskowitz. The cake turned out moist and dense with the perfect blend of spices. We had it for dessert and breakfast. It goes great with a cup of hot tea or coffee. Even my husband, who hates anything with pumpkin, enjoyed it. Score!
Tuxedo Cat Breakfast, Convenience foods, Vegan MoFo breakfast, convenience foods, Daiya, english muffins, hash browns, McDonald's, mcmuffins, potlucks, tofu, vegan mofo, Yves Meatless Canadian Bacon 6 Comments
Back in my pre-vegan days, I was a big fan of McDonald’s Egg McMuffins with Canadian bacon. When I used to go to vegan potlucks in New Jersey, I wanted to bring something to wow the crowd during brunch meetups. Making a healthier, cruelty-free Vegan McMuffin was easier than I imagined. Finding hash browns that looked and tasted almost identical to McDonald’s hash browns in the local grocery store was also easy to find.
1-2 blocks of extra-firm tofu (depending on how many McMuffins you want to make)
vegan cheddar cheese (I prefer Daiya)
whole wheat English muffins
Yves Meatless Canadian Bacon
Slice the blocks of tofu into 3-4 sections each (approximately 1 inch thick or desired thickness). Using a round cookie cutter or glass, cut the tofu slices into circles. Spray olive oil on a heated skillet and place the slices of tofu on it to cook. Sprinkle turmeric on one side of each tofu slice to give it the yellow “egg-yolk” look. Spray olive oil on the turmeric-spiced slices. Flip over and cook the other side as well until it is slightly browned. When the tofu is almost done, sprinkle vegan cheese on each slice. You may want to use a lid to put over them to help with the melting process. Remove from the skillet when the cheese is done melting.
Meanwhile on a separate skillet (or before you start the tofu if you only have one skillet), spray a little olive oil and place the sliced halves of the English muffins face down to become slighted browned (only on the inside though). Cook for a few minutes on low to medium heat and remove before they start to burn.
When you have space on either pan free, warm up slices of the Yves Meatless Canadian Bacon. Since these are pre-cooked, they don’t take long to heat so watch carefully so they don’t overcook.
When everything is cooked, assemble the McMuffin: bottom of English muffin, Canadian bacon slice next, then tofu with cheese, and lastly the top of English muffin.
For the hash browns, just follow the directions on the back of whatever brand you buy. It’s usually easy to heat them up in a toaster oven or conventional oven. Serve everything with salt, pepper, and ketchup.
The last two weekends we’ve had awesome vegan activist friends visiting us from out of town. One of my friends, Victor Sjodin, who works for Vegan Outreach, just got his website up where you can purchase UnFuck the World: Go Vegan t-shirts! Check it out.
To fill their bellies and satisfy their palates, I wanted to give them savory and sweet dishes from one of my favorite cookbooks: Vegan Brunch by Isa Chandra Moskowitz.
I made the Perfect Pancakes which are fabulous with a cinnamon twist! To make them a tad healthier, I used half all purpose flour and half whole wheat pastry flour as the base.
I recently made these yummy waffles to test out a new recipe in an upcoming cookbook by Kelly Peloza. The directions were easy to follow and if you are a fan of fruity waffles, this one is for you! The only downside was the waffles were a bit heavy (esp. for a summer breakfast), but could probably be lightened up a bit if some of the denser ingredients were reduced. Looking forward to more breakfast recipes from Kelly!