Sunday Breakfast
Happy Sunday everyone. It’s the first full weekend at home I’ve had in awhile with all the adventures, events and celebrations of the last few months. It’s been so nice to actually get a few things done around the house (I did SO MUCH laundry yesterday) and focus on the things I care about.
For one, that means more home-cooked meals. I’ve been feeling a little bit like a scavenger in my own kitchen recently, but that changes this week. I’ve made a plan for a few healthful and tasty meals over the next week and bought supplies and ingredients. A little bit of planning in advance goes a long way.
This morning we had my favorite pancakes. I’m more of a waffle girl than a pancake girl but these are just so good; they have exactly the right amount of sweetness and fluffiness. Full disclosure, I had these for dinner earlier in the week too. Oops.
I also made a broccoli quiche for dinner last night. Despite making the world’s worst pie crust, it was really satisfying. Even for dinner. I think the secret is extra broccoli and fresh herbs.
Just a little announcement, Cute and Delicious is now on Facebook, so you can like it HERE and keep up with new posts and other discussion. Yay!
What are you making for dinner this week?
in the kitchen
Despite all the hard work it takes to put together a supper for eight, I do love being able to spend so much time in the kitchen creating an assortment of dishes. Yet again, I got so caught up in preparing and serving everything for our most recent secret supper I didn’t take a single photo the night of the event when everything was finished and presented. I still think just the colorful vegetables, spices and ingredients are beautiful though. Oh and that quiche, it’s making me dream of quiches and pies to come.
The days are getting darker and cooler and I am looking forward to the many delectable meals that will be prepared in our kitchen. The turn of the seasons and the coming of fall brings me so much happiness.
Have a wonderful weekend!
a few more Portland bites
This is the bagel that started my recent bagel obsession. Sesame bagel with avocado, pesto, tomato, cucumber and spices made fresh at Red and Black Cafe in Portland. Perfect ingredients. Perfect breakfast. Plus a tasty latte to go along with it.
So let’s talk about macaroni and cheese. I love it. It’s been a favorite of mine forever. Isn’t it a favorite of everyone’s? As far as vegan mac and cheese, I’ve had some good ones but they’re usually nothing spectacular. Don’t get me wrong, there are some damn tasty mac & cheezes out there, but not usually something that I would order frequently. I’m a big fan of the plain old Shells and Chreese out of the box. This mac and cheese from Hungry Tiger Too was an exception to the rule. This was the perfect cheezy consistency with big soft noodles and wonderfully tasty breadcrumbs on top. The ceasar salad that came with it was pretty darn good too.
Last but certainly not least, this tasty “chicken” salad sandwich from the Bye and Bye hit the spot for a snack to go with our drinks. I’ve already mentioned how much I loved the Bye and Bye. It’s awesome to order something that is outstandingly delicious while enjoying a beverage and their lovely atmosphere.
Ok this isn’t food, but I wanted to give a little shout out to Julia, Angel and Austin who we ran into outside of Powell’s books. When I say ran into, I mean, they started shouting “Little Vegan Planet” at us. Apparently they’re readers of Shawn’s blog and they recognized us. Honestly, I thought it was awesome. Not to mention they gave us the scoop on some vegan spots in Portland that we should try and were just super nice!
You should really check out Little Vegan Planet if you haven’t already as Shawn has the scoop on everywhere we ate on our trip. And if you’ve seen it already, he’ll be posting more in the next few days. Not to mention it’s the cutest ever.
Vegan waffles x3
You know what is great about long weekends? Making breakfast. You know what is the best? Making waffles for breakfast three days in a row.
I’ve had a waffle maker since I was in high school, but I’ve never made as lovely waffles as this weekend. Thanks in large part, I believe to a few awesome recipes from Vegan Brunch.
On Saturday we had the gingerbread waffles (seen half eaten above). Sunday we had raised waffles, my absolute favorite, eaten with no toppings, perfect on their own. This morning we had kamut waffles. These were the saddest of the bunch, but still pretty good. Kamut is great for pancakes but not as nice for waffles. I added even more syrup after the first photo was taken. Mmmm waffles. I see more waffles in my future.
French Toasties
Hi, my name is Alix and I’m a toast addict. You may think I’m joking when I say that but it is entirely true. I have had an unhealthy obsession with bread basically forever and toast has been a staple in my diet for years. If my day doesn’t start with toast, it generally doesn’t go right. When I get my hands on a fresh loaf of bread, I’m happier than a kid who got a pony for Christmas. This week, an unexpected trip to a not-so-local farmer’s market provided me an amazing loaf of rustic Italian bread. It was a soft loaf, with a thick crust that wasn’t too crunchy; the perfect thing for french toast.
I woke up already fantasizing about the delicious breakfast I was going to have when I realized that I had no tofu, a key ingredient for my usual French Toast recipe. Not to be detered, I brainstormed my own recipe. To my surprise, it was just as good as my usual. I can’t take all the credit, as having fresh bread makes all the difference, but I will say this was simple and remarkably good.
Vegan French Toast
makes about 4 servings
1 cup vanilla soy milk
1 Tbsp Earth Balance, melted
1 Tbsp corn starch
2 Tbsp flour
1 tsp brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
4-6 thick slices of your favorite bread
Whisk together all ingredients (except the bread) in a large bowl. Dip the bread in the liquid and let soak. Heat a bit of oil in pan on medium high. When the oil is hot, place the soaked bread in the pan and cook until the outside layer is slightly crisp. Flip carefully and cook the other side. Lower the heat slightly and cook the first side again to further brown the outside and make sure the inside isn’t soggy. Repeat with the other side. Serve immediately with your favorite toppings.
