Breakfasts

Jonny's mom was in town last week and we made some classic savory waffles. 

Here is the thing about waffles, you need two recipes... One for sweet toppings, and one for savory toppings. This one is for savory and the key ingredient is buckwheat flour.

Both of these recipes are coming soon in a vegan version.

Ingredients:

-1 Cup white non bleached flour

-1 Cup buckwheat flour

-1Tbsp baking powder

-1tsp sea salt

-1 3/4 Cup of whole milk

-1/2 Cup avocado oil

-1 Egg

Method:

 Ingredients:

-7 eggs

-Enoki mushrooms

-Red swiss chard

-Green onion

-Parmesan

-Chives

-Black sesame seeds

-Sea salt and black pepper

 Method:

Heat a pan with a little olive oil. Beat 7 eggs and pour them into the pan.

Grate 1/4 cup parmesan cheese into the eggs.

Place chard leaves onto half of the mixture and top with enoki mushrooms.

Cover the pan and cook on medium for 4 or 5 min until the egg mixture firms up.

Salt and pepper to taste and lay on the chives.

Fold...

We are making a conscious change to eat more plant based meals and we started our journey finding new and interesting ways to prepare meals on Minimalist Baker's blog. We adapted a bit her Fluffy Chickpea Scramble recipe and served it with our Fig, Goat Cheese, balsamic salad (We will start exploring non dairy cheese replacement very soon).

Chickpea Scramble

Ingredients:

-1 3/4 cup (1 15-ounce, 425 g can) cooked chickpeas

-1 tsp ground turmeric

-1 tsp ground cumin

-1/4 tsp ground ginger

-Pinch paprika

-Pinch of sea...

This is such a great way to serve something green for Easter brunch.

Ingredients:

-Puffed pastry sheet

-Boar prosciutto

-Asparagus

-Quebec cheese (anything washed rind, I recommend Oka)

-Egg wash

-Olive oil

-Sea salt

-Pepper

-Lemon

Method:

Douse your asparagus with olive oil, lemon juice, sea salt and cracked pepper.
Sprinkle a little flour on a flat surface. Roll your puff pastry out to a square pizza crust thickness.

Cut into 3"x 3" squares. (I use a square bowl as a cutter)
Lay the squares on a parchment paper lined cookie sheet and brush with egg...

Have you ever basted an egg? Basting is my cooking method of choice for breakfast.

Method:

Get a pan up to medium heat with a thin layer of avocado oil on the bottom.
Crack an egg into the pan and cover with a lid.

Add a little water (or my favourite, the juice from your feta cheese) and keep covered.
In a nutshell this is a sunny side up egg with a steamed top. You will learn to nail the timing depending on...