Trying Veganism
exploring the world of vegan cookingArchiv für blueberry
Classic Breakfast Food
Of course I’m talking about oatmeal 
Mhhh, this one was so good. The pear was perfectly ripe and the whole combination was highly satisfying!
Ingredients
1/4 cup oats
2/4 cups + 2-3 Tbsp. soy milk
1 Tbsp. sugar (or sweetener of choice)
1-2 Tbsp. flax seeds
dash cinnamon
1 pear, chopped
I let half the pear cook with the oats and added the other half when it was done. and sprinkled it with almond slices.
This one’s a little more fancy. Or let’s say it just included more ingredients than the Pear Oatmeal.
Ingredients
1/4 cup oats
2/4 cups soy milk
1/2 mashed ripe banana
1 Tbsp. sugar (or sweetener of choice, I’m out of agave atm)
dash cinnamon
1 apple, chopped
walnuts
toasted almonds
Luckily I still had some Blueberry Sauce from VwaV that went perfectly well with this breakfast!
I’m off to enjoy the beautiful weather now! The sun is shining and I can’t wait to cruise on my bike again!
It’s Waffle Time!
I made VwaV’s Lemon Corn Waffles with blueberry sauce yesterday for breakfast and I can only reccomend them to anyone who likes lemon and corn meal. They were lemoney, crunchy and overall delicious! I didn’t take a picture though because my batteries were empty.
This morning I made Vegan Dad’s waffles and Jennas Banana-Walnut Waffles.
Since I made the regular waffle batch first I was left with 1/4 cup too little flour, added some corn meal but the mixture was still runny. Anyway, I had to scratch it out of my waffle iron, but the taste was still wonderful! Thanks so much for providing the recipe Jenna, I’ll definitely give them another try once I have flour in the house again =)
My messy breakfast table after breakfast(as you can see I made too many regular waffles, there were more left over than the picture shows): green tea, some pear slices, berries, waffles, blueberry sauce, powdered sugar…
I’m on my way to meet some friends now, but I’ll definitely comment on your blogs tomorrow. I’ve been checking out your new posts, but haven’t had the time to comment yet. But as always I gotta say: your dishes are awesome!!!
Pancakes for Breakfast & Tortellinis with Broccoli and Cauliflower in Mustard Sauce
I just finished my huge, but fantastic breakfast.
VwaVs Banana Pecan Pancakes. In my case: Banana Pear Cashew and Banana Blueberry Cashew Pancakes. Yumm!
With some fresh pear slices and maple syrup & my jam for dipping. Perfect combination!
I cut the recipe for 9 small pancakes in half and guess how many small pancakes I got out? Nine.
Mhh… what does small mean to Americans? =p
And here’s what I had for dinner last night.
I bought spelt tortellinis with a vegetable stuffing a few days ago. And since I’m on a mustard-trip right now and Jennifer sent me a recipe I was able to whip me up with a very filling dinner. And yeah, I’m very much into cauliflower at the moment, too.
Here’s my adapted version of the Mustard Sauce:
Ingredients
1 clove of garlic, minced
1 Tbsp. Sherry
2 Tbsp. Dijon
1/2 – 1 Tbsp. veggie broth (I used 1 heaped Tbsp. and it was definitely too much/salty)
1 Tbsp. cornstarch
1-2 cups soy milk
pepper, to taste
1. in a bowl mix the veggetable broth with cornstarch and set aside
2. sautee the garlic in a little bit of olive oil, for about 2 minutes
3. add the Sherry and mustard and under stirring add the veggie broth cornstarch mix
4. on medium heat let simmer for about 1-2 minutes, add the soy milk (start with 1 cup)
5. on low-medium heat let simmer for about 5 minutes, add more soy milk to reach desired consistence
6. add a little pepper to taste
Sadly I didn’t cook the tortellinis long enough so the stuffing was still a bit dry, but they were fine soaked in mustard sauce and paired with broccoli, cauliflower and sunflower seeds.
