Monday, May 23, 2011

Breakfast for Dinner

I suppose the title of this post is a bit of a misnomer. If you've learned anything about me, you know that my breakfasts consist solely of smoothies, fresh juice, and the occasional bowl of oatmeal. That's it. I mean,  I have a smoothie for breakfast every single day - the fresh juices are added on Mondays, and the bowls of oatmeal are added after my smoothie on days when I need a little more sustenance. However, once in a blue moon, I get a craving for some "real" breakfast food - pancakes, waffles, french toast, etc. Even so, I still won't eat this for breakfast - I find it way too heavy in my tummy in the mornings. Rather, I'll make a big breakfast meal and eat it at dinner time, when I'm much more in the mood for something hearty and substantial.

Last night, I whipped up two recipes from Vegan Brunch, Isa Chandra Moskowitz's fourth cookbook and, admittedly, the one I've probably neglected the most. I cook frequently from her Appetite for Reduction and Veganomicon cookbooks; her Moroccan Vegetable Tagine from Vegan with a Vengeance is one of my favorite recipes ever; and her cookies and cupcakes from Vegan Cookies Invade Your Cookie Jar and Vegan Cupcakes Take Over the World never fail to impress my omnivorous friends and family. But Vegan Brunch has definitely not gotten the love it deserves from me, mostly because I don't "cook" breakfast all that often. But I had been thinking about waffles all weekend, and I decided that waffles would be on the menu Sunday night. Hubby enthusiastically supported this decision :)

Since we were getting rather hungry, I asked my hubby if he'd be willing to make the Old-Fashioned Chelsea Waffles while I made the Basic Scrambled Tofu with spinach, red onion, and broccoli. Both dishes required rather close attention, so I was happy to have the extra set of hands (and eyes) on the food.

The tofu scramble was absolutely amazing - easily the best one I've ever had. It was so easy to make and the nooch really added a great flavor to the dish:

I wished I'd taken some pictures of the waffles cooking, or at least a close-up of a freshly made waffle, but you'll have to settle for a picture of my hubby's plate (before he added Earth Balance and maple-flavored agave nectar to his waffles):

Here's my plate**, complete with EB/agave on my waffles, ketchup on my scramble, and some baked garlic fries:

**Plate #1, that is. I went back for more waffles and way more scramble!!

The verdict? HOLY YUM! The waffles had some cornmeal in the batter, which gave them a crispy texture which totally rocked. The tofu scramble was sooooo good, especially when I added the ketchup (BTW I never ate ketchup with my eggs when I was an omni!) The baked fries were an easy way to add some "homefries" without having to do any work. Hubby, toddler, and I all devoured our food. I don't know why I don't make breakfast-for-dinner more often, but I am going to rectify that situation!

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