healthy breakfast Archives | Stephanie Dreyer

healthy breakfast Archives | Stephanie Dreyer

March 18, 2018
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How do you like to scramble? This Mediterranean Tofu Scramble is a great breakfast option. Use this recipe as a template and add in your favorite mix-ins. Serve it as a protein packed breakfast with fresh fruit and hashbrowns, or enjoy it for dinner with roasted potatoes and a side salad.

This Mediterranean Tofu Scramble is a great breakfast option. Use this recipe as a template and add in your favorite mix-ins. Serve it as a protein packed breakfast with fresh fruit and hash browns, or enjoy it for dinner with roasted potatoes and a side salad.

Tofu scrambles are a quick and easy meal option, and a delicious plant-based take on scrambled eggs. Tofu scrambles easily to create the same look and texture as eggs without the animal products. I love this recipe blend, with all of the flavors of my dream destination, Greece. Try adding bruschetta for an Italian taste profile, or taco seasoning and pico de gallo for a Latin flavor.

https://stephaniedreyer.com/2017/05/30/italian-bruschetta-tofu-scramble/

Mediterranean Tofu Scramble

Ingredients

  • 1 package firm tofu drained
  • 1/4 cup Kalamata olives finely chopped
  • 1 14.5 ounce can artichokes in water, drained and chopped
  • ½ cup sun-dried tomatoes
  • 2 cups fresh spinach loosely packed
  • 3 cloves garlic minced
  • 2 shallots minced
  • 1 tablespoon olive oil
  • 1/2 cup hummus
  • 2 tablespoons Italian or Greek seasoning
  • 1 teaspoon salt

Instructions

  1. Place the sun-dried tomatoes in a bowl with hot water. Allow to sit for 10 minutes, then drain, (squeeze out as much water as possible), and chop.
  2. Heat the olive oil in a large pan. Add in the garlic and shallots. Cook until soft and fragrant.
  3. Stir in the tomatoes, olives, and artichokes, as well as the Greek (or Italian) seasoning and salt. Saute for 3 minutes.
  4. Crumble the block of tofu into the pan, to resemble the look of scrambled eggs. Cook for another 5-7 minutes until the tofu is slightly golden.
  5. Combine the hummus with 2 tablespoons of water and stir well so that it has the consistency of a dressing. Add the hummus to the tofu and vegetables. Stir well.
  6. Slowly, stir in the spinach and allow to cook until wilted, about 3 minutes.
  7. Remove from the heat. Taste and add salt and pepper, as needed.

 

This Mediterranean Tofu Scramble is a great breakfast option. Use this recipe as a template and add in your favorite mix-ins. Serve it as a protein packed breakfast with fresh fruit and hash browns, or enjoy it for dinner with roasted potatoes and a side salad.

 

 

 

 

 

 

 

 

 

 

 

 

 


August 23, 2017
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August 24th is National Waffle Day. Let’s celebrate with breakfast pizza waffles! This recipe can be as easy or as complicated as you want to make it. Use frozen waffles or make your own from scratch. Whichever way you go, choose a neutral flavored waffle that can either go sweet or savory. If you’re in a waffle mood, top your pizza with an extra waffle and make a waffle sandwich.

Breakfast Waffle Pizzas

There’s really no right or wrong way to make these. Heat up the toaster or waffle iron, spread out your toppings and sauces and have some delicious, breakfast fun with the family!

 

Breakfast Waffle Pizzas

Ingredients

  • Your favorite vegan toaster waffles (or homemade waffle batter)
  • Sweet and/or savory toppings
  • A variety of sauces

Instructions

  1. Toast the waffles until they are half way done. While they toast, prepare your sauces and toppings. Slice and chop your fruit. Cook your veggie meats and hash browns, if using. If making homemade waffles, prepare your waffle on a waffle iron and continue to step two to add your toppings.

  2. Once the waffles are semi-toasted, place them on a baking sheet. Spread desired sauce and toppings on top of the waffles. Place the baking sheet under the broiler for 2-3 minutes.

Everyone has their own pizza favorites, but below are some ideas to inspire delicious creations.

For savory waffles, try these toppings and sauces:

  • Chopped or crumbled veggie bacon
  • Veggie breakfast sausage
  • Shredded hash browns
  • Soyrizo
  • Avocado
  • Tomatoes
  • Red onion
  • Capers
  • Salsa
  • Dairy-free cheese shreds or slices
  • Dairy-free cream cheese or spreads

Breakfast Pizza Waffles

For sweet waffles, try these toppings and sauces:

  • Sliced berries and fruit
  • Toasted coconut
  • Chopped nuts
  • Dairy-free mini chocolate chips
  • Mini Dandies vegan marshmallows
  • Hemp, chia, and/or flax seeds
  • CocoWhip
  • Nut butter
  • Jam
  • Agave or maple syrup

 

Breakfast Pizza Waffles

How are you celebrating National Waffle Day? If you make one of these pizzas, please be sure to tag me. I love seeing your creations with my recipes!!

 

Breakfast pizza waffles

 

 

 

 


June 12, 2017
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Oh happy day! I have been having so much fun in the kitchen lately. It is definitely my happy place, but I have been especially inspired to spend extra time there the past few days, experimenting with different products and flavors. After being sick in bed for way too long, my energy had been zapped and my creativity waned. I had no inspiration or desire to cook for over a week. I was getting worried I would never make my way back to my happy place.

Thankfully, I am on the mend (except for this annoying, lingering cough), and my energy and desire to cook have returned! I have been dying to try a chickpea crepe forever. The idea of using chickpea flour got me dreaming about a savory crepe that I could stuff with fresh veggies and herbs. With Spring here, I finally got to it and the results were delicious (if I do say so myself!).

This recipe comes together very quickly and is easy to customize with whatever vegetables and herbs you have on hand. Let a trip to the farmer’s market be your guide if you are lucky enough to have one near you, or use the bounty from your lucky CSA box if you participate in one of those. I used carrots, zucchini and artichokes, but a blend of spinach, asparagus, and heirloom tomatoes would be equally tasty. The key is to saute your vegetables first because the crepe cooks fast and won’t give the vegetables enough time to caramelize inside.

You can find chickpea (or garbanzo) flour at health foods stores in bulk or in bags with the regular flour. I used almond milk to give the batter a sweeter taste, but you can use whatever non-dairy milk you prefer. This recipe makes a perfect breakfast meal, but equally works for lunch or dinner with a light, green salad.

Try the recipe below and tell me your favorite savory crepe fillings.

Spring Chickpea Crepe

Ingredients

  • 1/2 cup chickpea flour
  • 1/2 cup almond milk
  • 2 artichoke hearts in water , drained and finely chopped
  • 1/4 cup zucchini , finely chopped
  • 1/4 cup shredded carrots
  • 1 garlic clove , minced
  • 1 teaspon thyme , dried
  • 1 teaspoon rosemary , dried
  • Salt and pepper , to taste
  • 1 tablespoon olive oil
  • Sliced avocado and fresh herbs (for garnish)

Instructions

  1. Heat olive oil in a small pan. Add garlic and saute 1 minute.
  2. Stir in the vegetables and cook 5-7 minutes until softened. Add salt and pepper to taste. Set aside.
  3. Combine the chickpea flour and almond milk in a bowl and stir well.
  4. Pour the batter into the pan and cook 3 minutes.
  5. Spread the vegetable mixture onto one half of the batter.
  6. When you can lift the crepe easily from the pan (about 2-3 minutes), fold the side without the vegetables onto the other side.
  7. Cook 2 minutes and flip the crepe over. Cook another 2 minutes.
  8. Garnish with fresh herbs and avocado, if desired.

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