Vegan Waffles

Vegan Waffles

I was challenged to develop a vegan recipe for a project I was working on. I just love how these waffles turned out. I did not miss using egg in these waffles. They came out fluffy and yummy. And, this recipe is so versatile – with just a few tweaks they can go from sweet to savory. Definitely going to do more of this type of cooking! I hope you enjoy them as much as I did.

Vegan Waffles

Yield: 6 Servings

Vegan Waffles

Ingredients

  • 1 cup all purpose flour
  • 2 TBS turbinado sugar
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • Dash sea salt
  • 1 tsp vanilla
  • 1 1/2 TBS ground flax seed, whisked with 1/4 cup filtered water
  • 1 TBS vegetable oil
  • 2 cups plant based milk (I used homemade almond milk)
  • Cooking spray

Instructions

  1. Heat waffle maker.
  2. Mix dry ingredients in a medium bowl.
  3. Add vanilla, flax seed mixture, vegetable oil and milk to the dry ingredients. Whisk together, thoroughly.
  4. Apply a small amount of cooking spray to the top and bottom of the waffle maker. Pour 1/3 cup of mix onto center of waffle maker to make medium size waffles.
  5. Top waffles with desired toppings. I topped mine with sweetened crème fraîche & powdered sugar, and served it with fruit on the side. Syrup would also be awesome!

Notes

– You can easily adjust this recipe to suit your needs. For instance, if you do not want to use nut milk, you can substitute oat milk, etc. – You can also make these waffles savory, by omitting the vanilla & reducing the sugar. – Matcha Waffles: I like to make this recipe by adding 1 tsp matcha powder. I love the green color!

http://michellesipsandsavors.com/vegan-waffles/

Breakfast Quiche in a Tortilla

Breakfast Quiche in a Tortilla

With back to school just around the corner, I wanted to share a family favorite. This individual quiche with a Mexican twist is on our Christmas breakfast menu, every year. It’s also great to make ahead for those busy school mornings. When my son visits from NYC, he asks me to make & freeze several for him to take home for breakfast the next week. They travel well, so it’s perfect for him to have a little taste of home.

Breakfast Quiche in a Tortilla

Yield: 6 Servings

Breakfast Quiche in a Tortilla

Ingredients

  • 6 tortillas (I use regular flour tortillas at Christmas, but for everyday I use a reduced fat tortilla)
  • 1 lb ground pork sausage
  • 1 green bell pepper, chopped
  • 6 eggs
  • 1 1/2 cups milk (I use 1% milk and it works just fine)
  • 2 – 3 cups of grated cheddar cheese
  • Your favorite salsa

Instructions

  1. Preheat oven to 350 degrees
  2. Brown the ground pork sausage in a medium pan. Add the chopped bell pepper and cook until slightly softened. Drain any fat and set aside.
  3. Whisk the milk and eggs, and set aside.
  4. Grease 6 individual round baking dishes (medium ramekins)
  5. Soften flour tortillas in the microwave for 20-30 seconds. Place one tortilla in each ramekin. Kind of form them around the edge, so that you can easily add the ingredients into the tortilla.
  6. Evenly divide the sausage and bell pepper mixture among the six ramekins. Now, pour the egg mixture into each ramekin to cover the sausage mixture.
  7. Top each dish with a generous amount of grated cheese.
  8. Bake for 30-35 minutes, until firm and lightly browned on top.
  9. Pop them out of the ramekin and serve with salsa.

Notes

These individual quiches can easily be cut in half if the serving is too large for one person. They also refrigerate and freeze well. You can also make these with turkey sausage, cubed ham, spinach, mushroom or any other desired fillings.

http://michellesipsandsavors.com/breakfast-quiche-in-a-tortilla/

Lavender Lemon French Toast

Lavender Lemon French Toast

My son was home for the July 4th weekend, so I always make some special meals. I whipped up this awesome French toast infused with lavender and lemon flavoring. I found a wonderful lavender lemon simple syrup that was my inspiration. Cutting super fat pieces of bakery challah bread, doesn’t hurt either. My son loved it!

Lavender Lemon French Toast

Yield: 8 Servings

Lavender Lemon French Toast

Ingredients

  • French Toast:
  • 8 extra thick slices of challah bread
  • 4 eggs
  • 1 1/4 cup milk
  • Juice of 1 lemon
  • 1 tsp vanilla
  • Butter for griddle
  • Whipped Cream:
  • 2 cups heavy cream
  • 1/8 cup Royal Rose Lavender Lemon Simple Syrup
  • Syrup:
  • 1/2 cup maple syrup
  • 1/4 cup Royal Rose Lavender Lemon Simple Syrup
  • Assembly:
  • Lemon zest and powdered sugar for garnish

Instructions

  1. French Toast:
  2. Heat griddle to 350 degrees.
  3. Mix the eggs, milk, vanilla & lemon juice in a shallow dish.
  4. Dip both sides of the sliced challah in the egg mixture. Place the bread slice on your griddle and brown on both sides.
  5. Whipped Cream:
  6. Whip the heavy cream until stiff peaks are formed. Add in the lavender lemon simple syrup and beat for another 45 seconds, or so. Refrigerate until ready to serve.
  7. Syrup:
  8. Mix the maple syrup and lavender lemon simple syrup together, and set aside.
  9. Assembly:
  10. Serve each piece of French toast with a dollop of whipped cream, syrup, powdered sugar and lemon zest.
http://michellesipsandsavors.com/lavender-lemon-french-toast/

Banana Split Porridge

Banana Split Porridge

BREAKFAST

I made this yummy bowl of oats using the homemade almond milk recipe I created a couple of weeks ago. This nut milk is rich and creamy, and really brought my oats to a whole new level. Just added bananas, strawberries, coconut flakes & cacao nibs. Finished it off with some almond butter and bee pollen. Yum!

Carrot Cake Pancakes w/Cream Cheese Frosting

Carrot Cake Pancakes w/Cream Cheese Frosting

BREAKFAST

Happy Easter!! These pancakes were on the menu at our blended family Easter Brunch. I tested out these pancakes on the hubs last week and he loved them ~ they are loaded with shredded carrots, banana, coconut & pecans. I topped them with cream cheese frosting, syrup, more coconut and a Lindt mini chocolate bunny. Yummilicious!

Carrot Cake Pancakes w/Cream Cheese Frosting

Yield: 18 Pancakes

Carrot Cake Pancakes w/Cream Cheese Frosting

Ingredients

  • Pancakes:
  • 2 cups Bisquick Heart Smart Pancake Mix
  • 1 egg
  • 1 1/2 cups low fat milk or nut milk
  • 1 tsp vanilla
  • 1/4 cup brown sugar
  • 1/2 tsp cinnamon
  • 1/4 cup unstweetened shredded coconut
  • 1 large carrot, shredded
  • 1 ripe banana, mashed
  • 1/2 finely chopped pecans
  • Frosting:
  • 1 (8 oz) low fat cream cheese, softened
  • 1/2 cup sugar
  • 1/2 cup powdered sugar
  • 2 tsp vanilla
  • 2-3 TBS heavy cream
  • Garnish:
  • Unsweetened shredded coconut
  • Syrup (I use Tree Hive Maple Syrup + Honey)
  • Cinnamon
  • Lindt Chocolate Bunnies

Instructions

  1. Preheat griddle to 350 degrees
  2. Combine all pancake ingredients in a medium bowl. Set aside for at least 10 minutes.
  3. While pancake batter is resting, prepare frosting. Beat sugars and cream cheese until fluffy. Beat in vanilla and heavy cream. Refrigerate until ready to serve.
  4. Use a 1/3 measuring cup to ladle batter on griddle.
  5. Serve pancakes with syrup and a dollop of cream cheese frosting. Top with additional shredded coconut, cinnamon and a chocolate bunny, if desired.
http://michellesipsandsavors.com/carrot-cake-pancakes-w-cream-cheese-frosting/

Strawberry Banana Bread by Positively Splendid

Strawberry Banana Bread by Positively Splendid

BREAKFAST

I found this recipe a couple of years ago on Pinterest when I was searching for things to make with my annual flat of Poteet strawberries. This bread from Positively Splendid is indeed, splendid. It is moist & delicious. The best thing about this recipe is that it makes 2 loaves of bread – one for me & one for you! Link to the recipe, below.

https://www.positivelysplendid.com/cream-cheese-strawberry-banana-bread/

French Toast w/Roasted Strawberries

French Toast w/Roasted Strawberries

BREAKFAST

No April foolin’ around with this French Toast ~ this here is the real deal! Made it with the extra-thick sliced special sour-white loaf (toned down sourdough bread) from my local bakery, The Bread Box. It was then soaked in heavy cream, eggs, cinnamon & vanilla. YASSS! Topped it with fresh whipped cream & Poteet strawberries roasted w/maple syrup, vanilla & thyme. Don’t be an April Fool – make your family this special treat!

French Toast w/Roasted Strawberries

Yield: 4 Servings

French Toast w/Roasted Strawberries

Ingredients

  • 8 thick slices of white bread (I used the sour-white from The Bread Box)
  • 4 eggs
  • 1/2 cup heavy cream
  • 1/4 cup low fat milk
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • Dash salt
  • Butter for the griddle
  • Syrup and fruit for topping

Instructions

  1. Heat a griddle to 375 degrees.
  2. In a baking dish large enough to hold your bread slice, mix all ingredients except the butter, toppings & bread.
  3. Once the griddle is heated, dip both sides of the bread in the egg & milk mixture. Do not let the bread soak for too long. Place a pat of butter on the griddle and immediately place the dipped bread on top of the butter to cook.
  4. Both sides should be golden brown when finished cooking. Serve immediately, with desired toppings.

Notes

If you feel your dipping mixture is too thick, add more milk. Once you make a few slices of French toast, you may need to add more cinnamon to the milk & egg mixture, so that all pieces get cinnamon.

http://michellesipsandsavors.com/french-toast-w-roasted-strawberries/

Crepes w/ Carmelized Bananas & Almond Butter

Crepes w/ Carmelized Bananas & Almond Butter

BREAKFAST

These crepes were scary good! I stuffed them with carmelized bananas & almond butter, and topped them with Tree Hive Maple Syrup + Honey, chocolate sauce, cacao nibs & pistachios. They were decadent & delicious. I have posted about the German Pancakes before; the recipe for the carmelized bananas is here for ya!

Crepes w/ Carmelized Bananas & Almond Butter

Yield: 2 Filled Pancakes

Crepes  w/ Carmelized Bananas & Almond Butter

Ingredients

  • See recipe for German Pancakes
  • For Carmelized Bananas:
  • 1 banana, sliced in 2 pieces the long way
  • 4 TBS butter
  • 1/4 cup brown sugar
  • 1 oz rum
  • Garnish: Almond butter, syrup, chocolate sauce, cacao nibs & pistachios

Instructions

  1. Prepare crepes & set aside.
  2. Get 2 crepes ready by smearing a bit of almond butter in the center. Set aside.
  3. For the carmelized bananas:
  4. Heat butter in a saucepan. Once melted add the brown sugar.
  5. When the brown sugar is melted into the butter, add the banana, cut side down. Add the rum. It may flame up, so be careful. Once the alcohol burns off, the flame will extinguish. Spoon sauce over top of banana, while it sautés.
  6. Once the banana is lightly browned on the bottom, immediately place sliced banana on the prepared crepe. Pour remaining sauce over the banana.
  7. Garnish:
  8. Top with cacao nibs, more almond butter, a drizzle of chocolate sauce, pistachios & syrup.
http://michellesipsandsavors.com/crepes-w-carmelized-bananas-almond-butter/

 

Breakfast Tostada

Breakfast Tostada

BREAKFAST

It’s a gorgeous day in San Antonio & this breakfast just shouts GOOD MORNING!!! These BREAKFAST TOSTADOS are our version of toast, around here! I used a blow torch to crisp up these yummy corn tortillas, added some cheese, avocado & a sunny side up egg. Topped it all with pretty watermelon radishes, sprouts, cilantro, tomatillo salsa & Humble House Guajillo & Red Jalapeño Aged Tangy Garlic Sauce.

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