Breakfast Pizza

Vegan Breakfast Pizza

I saw an article on MSN Money the other day about how Breakfast Pizzas are the new trend. I can’t speak for you all, but Vegan Breakfast Pizzas are now MY new trend! A girl can’t live on oatmeal and apples for breakfast alone, can she?

No, she cannot. Nor would she want to, not with vegan deliciousness like this within reach!

So what exactly goes on a Vegan Breakfast Pizza, you might be asking? Well… I guess anything you want, but for this particular breakfast pizza I went with crispy maple tempeh bacon and my healthy-yet-delicious tofu scramble full of peppers and onions. And a few slices of tomatoes. Oh, and some Daiya mozzarella, obvs.

I went with a thinnish crust and still found this to be a very satisfying breakfast. Of course, I’m that crazy person who likes to eat regular pizza (cold!) and leftover Chinese food for breakfast, so I fully realize this might not be everyone’s jam.

It is, however, the new trend, so you may as well get on board now. How’s that for some peer pressure first thing on a Monday?

Breakfast Pizza (makes one 12″ pizza)

Ingredients:

8 pieces of smokey maple tempeh bacon (I used Tofurky)
3-4 Tablespoons maple syrup (optional)
Applewood smoked sea salt
12″ pizza crust of your choice
2/3 cup red pizza sauce
2/3 cup plus 1+ cup Daiya mozzarella
1 1/3 cup tofu scramble (minus sausage, kale and chives)
1 tomato, sliced
Oregano
Crushed red pepper flakes
S&P to taste

Directions:

Fry the bacon in a pan according to package instructions. I also recommend drizzling the pieces with maple syrup as they cook. When they’re done, sprinkle with the smoked sea salt, remove from pan and slice.
Spread pizza sauce evenly over crust, then sprinkle with first 2/3 cup Daiya. Top next with tofu scramble and then the bacon and tomato slices.
Top with the remaining Daiya (to taste), then sprinkle with oregano and crushed red pepper flakes, along with some S&P to taste.
Bake on a pizza stone at 425 for 14-16 minutes until the cheese is all nice and melty.

Enjoy!

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Sweet Potato Tofu Scramble

I go through phases where I eat a lot of tofu scrambz… and then hardly any tofu scrambz. Sometimes on a Sunday I’ll whip up a humungous batch and eat it for breakfast all week long, and part of what makes it such a fun dish is that you can put nearly anything into it. And really, as long as you’re water sauteeing your veggies instead of using oil, and aren’t over doing it with the vegan cheese or meat, it’s a really healthy and low-cal dish!

Back in February (gawd how time flies!) I posted the recipe for my more traditional version, made with a softer tofu, kale and (of course) Daiya:

That version had spicy Field Roast sausage in it too. Looking at that picture makes me want to make a big ol’ pan full of it tonight, actually! But let’s try and stay focused on the one with sweet potatoes.

I used extra firm tofu this time, and kept the veggies in larger, more substantial chunks. This was really a hearty scramble, perfect for these colder mornings. The basic seasonings stayed the same though, it’s just a little sweeter this time around.

Sweet Potato Tofu Scramble (4-5 servings, depending on appetite)

Ingredients:

1/2 large sweet potato, peeled and cubed
1 tub firm or extra firm tofu, pressed well (extra firm will give you chunkier pieces)
1 small onion, your favorite kind (I like red or sweet), chopped
1 bell pepper, your favorite color (or do half n’ half, that’s what I did!), chopped
2 Tablespoons nutritional yeast
1 heaping teaspoon sea salt
1 teaspoon dried thyme, crushed or powdered
2 cloves garlic, minced
1/2 teaspoon turmeric
1 teaspoon cumin
a few sprinkles of pepper
2-3 Tablespoons of maple syrup (if desired)

Directions:

Spread the potatoes out on a plate and cook in a microwave until soft, about 5 minutes.
Water sautee the onions and peppers until soft, 4-5 minutes. Make sure there’s not much water left in the pan. If you used an extra firm tofu, chop it up and add it to the pan. If you used regular firm, you can break it up in the pan with your spatula.
Mix in the sweet potatoes and all the seasonings, except the syrup. Stir really really well so that all the tofu is evenly coated. If it’s too dry, add a couple teaspoons of water.
Keep mixing until everything is warmed through, then taste and adjust S&P. The last step is to stir in the maple syrup.

Enjoy!

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Sweet Corn Pancakes

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Sweet Corn Pancakes

I remember my father making corn pancakes for me when I was little, and they’ve always been a favorite of mine. There’s something unexpected and special about those sweet, crisp little nuggets hidden inside fluffy pancakes, and it never fails to make me smile!

For extra fun, I suggest preparing as mini-pancakes

Sweet Corn Pancakes (serves at least 2 )

You can use canned, frozen or fresh but make sure it’s cooked and (if frozen), thawed.

Ingredients:

1 1/2 cups So Delicious Coconut Milk, plus some extra to adjust consistency if needed
2.5 Tablespoons vegetable oil
1 Tablespoon white granulated sugar
1/2 Tablespoon brown sugar
1/3 cup AP flour
1 teaspoon baking powder
1/8 teaspoon salt, plus an extra pinch
Heaping 1/2 cup of sweet corn

Directions:

Combine all dry ingredients together in a large bowl, mixing well. Slowly add the coconut milk, oil and corn, mixing just until smooth. If it’s too thick, you can thin it out with a dash of coconut milk.
Ladle the batter onto hot, oiled pan or griddle over medium-high heat. Let sit until bubbles appear and then start to pop on top of the pancake, then flip. Make sure you don’t flip too soon because multiple flippings ruin the texture of the pancake!

Enjoy!

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My Tofu Scramble

Spicy Tofu Scramble

First off, sorry for the late post! I’ve been trying really really hard to stick to my Monday-Wednesday-Friday posting schedule, but the slopes were calling my name yesterday… and even though I hadn’t finished this post, I had to go. I missed half the season with my bum foot, so I’m trying to make up for lost time

I’m sure there are a lot of recipes out there for Tofu Scrambz, but I’ve never actually looked. It’s such an intuitive dish, even the first time I made it I just went by memory of the times I had eaten it in restaurants, and added everything I thought would be good. It’s a dish that comes out a little bit different every time I make it, and I love that! I make it spicy with crushed red pepper flakes, and this time I used some leftover Field Roast Italian sausage and pepperjack Daiya. Fresh kale and some chopped green peppers give a healthy crunch. I like making a big ol’ batch on the weekends to enjoy throughout the week. Yesterday I heated some up in a burrito, wrapped it in foil, and took it with me snowboarding. Hearty, satisfying and easy to eat in the car!

On a completely unrelated note, did anyone see Celebrity Apprentice on Sunday? When Russel Simmons was trying to get a vegan sandwich for his $10,000 and Victoria Gotti wanted to just give him a chicken pita with the chicken removed? It made me happy that he got the camera time he did, and that no one made any snide remarks about how “difficult” vegans are, or anything like that. I also thought he was pretty funny when he said “I’m paying that much, I should get a sandwich I like!” Now that I think about it, this wasn’t a *completely* unrelated rant, because I think my tofu scrambz makes an excellent sandwich! You could do a wrap of course, but it’s also yummy on thick, chewy bread! Russel Simmons would approve, no doubt!

Tofu Scrambz (a little on the spicy side) (4-5 servings, depending on appetite)

Ingredients:

1 tub firm tofu, pressed well
1/2 onion, your favorite kind (I like red or sweet)
1 bell pepper, your favorite color (or do half n’ half)
1 T nutritional yeast
1 heaping t sea salt
1 t crushed red pepper flakes
1 heaping t cumin
a few sprinkles of pepper
Daiya or other vegan cheese, if desired
2 links vegan sausage, roughly chopped, if desired
1/2 bunch kale, sauteed in water
4 chives, diced

Directions:

Water saute the onions and peppers until soft, then add the tofu making sure it’s well crumbled.
Mix in all the seasonings, except the chives. Stir really really well so that all the tofu is evenly coated. If it’s too dry, add a couple teaspoons of water. Stir in the cheese, if using, and let it get all melty.
Add in the sausage and kale, and mix again, then sprinkle the chives on top. Done!

Enjoy!

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Blueberry Pancakes and Sausage

Blueberry Pancakes and Sausage... All Vegan and All YUM!

(Post updated… yes, I somehow forgot to mention the blueberries in the directions. Guess I’ve already checked out for the weekend, eh?)

Pancakes and sausage… a pretty all-American breakfast, right? Especially, I guess, for those who still eat the Standard American Diet (SAD ) Happily, us vegans can also enjoy this breakfast treat!

We don’t have pancakes or vegan sausage very often, and hardly ever for breakfast. I’m one of those crazy people who likes to eat breakfast for dinner… but I have to ask, is it really that crazy? I don’t know. Our breakfasts are usually oatmeal, fresh fruit, and maybe some whole grain toast with almond butter. But once in a while…

The pancake recipe came from a combination of about 5 other recipes I found online- I just took the aspects I liked best from each one, and combined them. And of course, blueberries were a must (I still had some leftover from when I made my Blueberry-Coconut Bundt Cake!)

The sausage was a mix I picked up a few weeks back at Whole Foods. I almost didn’t even give it a second glance because it said “Vegetarian” on the label, but I’m glad I did. It’s actually vegan, and the company, Harmony Valley, is located in Fort Collins, CO which I think is pretty cool (I’m now singing “that’s pretty cool” in my head, a’ la SNL Miley Cyrus).

You just combine the dry mix with some water and refrigerate for 15 minutes, then cook as you please. I broke mine into two batches, and mixed a couple tablespoons of maple syrup in with this half. Then I simply formed it into patties and cooked in a pan- easy peasy! Very flavorful, and a great texture. It’s very similar to how I remember meat sausage to be.

I know a lot of vegetarians-turned-vegan remember Morningstar Farms sausage fondly. As you probably know, those products have milk and eggs and so are verboten for vegans- but they were yummy. Well, I’m here to tell you that I enjoyed these sausage just as much as I ever did MSF!

Blueberry Pancakes (Serves at least 2)

Ingredients:

1 1/2 cups So Delicious Coconut Milk, plus some extra to adjust consistency, if needed
2.5 T vegetable oil
1 T white granulated sugar
1/2 T brown sugar
1/3 cup AP flour
1 t baking powder
1/8 tsp salt, plus an extra pinch
1/2 cup+ blueberries

Directions:

Combine all the dry ingredients together in a large bowl, mixing well.
Slowly add the coconut milk and oil, mixing together until smooth (but don’t over mix!). Note: If it’s too thick, you can thin it out with another dash of coconut milk!
Ladle the batter (amount depending on desired size of pancakes) onto hot, oiled pan or griddle, over med-high heat.
Immediately sprinkle your booberries onto the pancake- I try to do 3 or 4 per.
Let sit until bubbles appear and then start to pop on the top of the pancake, then flip. Make sure you don’t flip too soon, because multiple flippings will ruin the texture of your pancake!

Enjoy!

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That Was Vegan?

Recipes so delicious you'll never think twice!

Category Archives: Breakfast

Breakfast Pizza

Sweet Potato Tofu Scramble

Sweet Corn Pancakes

My Tofu Scramble

Blueberry Pancakes and Sausage