Sunday Breakfast

I have been working on perfecting the vegan breakfast sandwich and this weekend I think I may have come close.  The savory salty goodness definitely satisfied my craving for an egg sandwich.  I didn’t have any vegan cheese so instead I took the marinade from the tofu and made a delicious gravy. The gravy ended up looking strikingly close to egg yolk so that’s what you see oozing out of the sandwich.  It was heaven. I can’t say it enough, it just tasted so good.

Vegan Breakfast Sandwich

I also made a batch of Cinnamon Swirl Muffins to snack on while I made the sandwiches. The sandwiches take a bit of work so it was good to have the muffins in the oven first so we could eat them while I constructed the sandwiches.  The muffins came out delicious. I adapted the recipe from Fatfree Vegan. Here’s the original recipe, see mine below.  I only made a few changes. I used brown rice syrup in place of agave, and added a hearty scoop of wheat germ for more nutritional bang.  I also used vanilla yogurt and vanilla soy milk for a more vanilla cinnamon flavor. So I’m calling mine Vanilla Cinnamon Swirl Muffins!!

Vanilla Cinnamon Swirl Muffins

Vanilla Cinnamon Swirl Muffins

1 cup unbleached flour
1 cup whole wheat pastry flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

2 tablespoons ground flax seeds

2 tablespoons wheat germ
1/3 cup Vanilla soy yogurt
2/3 cup orange juice
1/2 cup Vanilla soy milk
1 teaspoon vanilla extract
1/2 cup brown rice syrup

4 tablespoons sugar
1 teaspoon cinnamon

Preheat oven to 350F. Spray muffin tin with non-stick spray – no liners!

Mix together dry ingredients (flour through wheat germ) in a large bowl. In a smaller bowl, mix wet ingredients (yogurt through brown rice syrup). In an even smaller bowl, mix the sugar and cinnamon.

Pour the wet mixture into the flour mixture and stir just until thoroughly moistened. Do not beat or overmix. Spoon about 1 heaping tablespoon of batter into each muffin cup. Sprinkle each half-full muffin with 1/2 teaspoon of cinnamon sugar and fill with remaining batter. Sprinkle remaining cinnamon sugar over each muffin. Take a toothpick or thin knife, insert it into the batter and swirl gently.

Bake for 17-22 minutes, until a toothpick inserted into the center of a muffin comes out clean. Cool for a few minutes before serving.

I am still working on writing the Breakfast Sandwich recipe. I will post later when it’s done!

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