Anyone who’s ever lived with me can attest that I refuse to leave home until I’ve had breakfast. The house can literally be burning down, and I’ll still pause to make a quick toast over the flames.What can I say? I love a slow morning. Breakfast is the perfect chance to take a little time for yourself, nourish your body, and set the tone for the day. To me, it’s a non-negotiable part of self-care. (Side note: my drawn-out morning routine drives Rene crazy since he prefers to roll out of bed, get into the car, and go. We bicker about it constantly.)When I’m . . .
The recipe for these coconut oil biscuits with mushroom gravy comes from The Complete Vegan Cookbook. Make them for your next brunch! Biscuits and gravy is a classic southern American breakfast, and it’s as comforting as comfort food gets. You’ve got soft, buttery biscuits split through their equator and then smothered in a thick and creamy pork gravy. It’s pretty heavy stuff, and it’s totally delicious.My first encounter with biscuits and gravy was on Rene’s and my first road trip together back in 2015. We drove from NYC to Austin and back, visiting a handful . . .
This vegan breakfast bowl is my new favorite savory breakfast. It’s got crispy roasted potatoes, Mexican-flavored scrambled tofu (aka vegan scrambled eggs), creamy guacamole, and salsa.Scrambled tofu is an awesome recipe to have in your plant-based repertoire. It’s really simple to make, you can flavor it with anything you like, and make it in advance and reheat throughout the week as needed. You can eat it for breakfast in place of scrambled eggs, or add it to a grain bowl or burrito for lunch or dinner. How to Make a Tofu Scramble If you're not . . .
This breakfast potato hash is perfect for using up bottom-of-the-crisper-drawer vegetables like onions, mushrooms, and kale.Rene hates cooking. So much so that you can actually hear it in the way he cooks - the way we whacks the knife on the cutting board, how he dismissively tosses garlic onto the counter, how he drops a used mixing bowl into the sink. What’s even more annoying than this orchestra of noises is that he’s an amazing cook. He has those essential kitchen instincts that can take others years to master - he’s patient with searing, attentive to . . .
These savory corn pancakes, inspired by the current "breakfast all day" trend, are hearty and satisfying for any time of day.Are you guys as crazy about the "breakfast all day" trend as I am? I'm talking avocado toasts, yogurt bowls, savory porridges, breakfast salads, jammy eggs on everything... I mean, how can you not love this type of food? It's literally everything I want to eat, and if there wasn't already a book by that title, I'd probably set out to write it myself. Both NYC and LA are teeming with all-day cafes right now (see: Dimes, Egg Shop, and . . .
This savory porridge is made with fiber-rich farro and umami-packed shiitake 'bacon' (crispy roasted shiitake mushrooms). It's perfect for brunch and can be prepped ahead for weekday breakfasts.If I had to pinpoint the exact moment my interest in savory porridge was piqued, it would have to be the 2014 Bon Appétit article about Sqirl - the breakfast-and-lunch-only Los Angeles restaurant with a cult following. All this sexy talk of chewy grains topped with runny eggs and salad-y things; thick, nearly burnt toast drowned in house-made jam in flavors like . . .
Are you sick of me talking about Cape Cod yet? If yes, I’m #sorrynotsorry… The thing is, we kind of live for this annual retreat from reality, and I honestly don’t know how people who don’t have a tradition like this stay sane throughout the year. This will be my last post on the topic - promise! (Until next summer, that is).As mentioned last week, this tradition was conceived nearly twenty years ago (!!!) by Rene’s aunt and her college friends - all of whom immigrated to the US from Poland around the same time in the late eighties/early nineties. All of their kids . . .