#VeganMoFo Day 29: A Recent Brunch

I make a “special” breakfast most Saturdays. Sometimes it’s waffles or pancakes, which only I like, but sometimes it’s savory, which K will usually eat too. There’s often toast, or roasted potatoes, but recently I made brunch with polenta. Or, okay, maybe it counts as grits? This is not my culture; I don’t know. Anyway,…

#VeganMoFo Day 28: For Brunch, I’d Rather Be In Mendocino

I’m having a hard time right now, in life. I frequently daydream about things I’d like to be doing with time and money I don’t have. A common imaginary trip? Mendocino, California–particularly the Stanford Inn. I’ve had the pleasure of visiting it a few times now, and it is my happy place. Cozy rooms. Beautiful…

Sweet potato hash and tempeh bacon

I needed a hearty breakfast today. I was meeting up with friends for a hike, and I opted to let my favorite pre-hike brunches of the past inspire me: breakfast at Ravens in Mendocino. So I made a simple sweet potato hash with spring onions, green garlic, and red bell pepper, with a little arugula…

French toast with homemade sourdough

Oh man oh man oh man. I’ve been meaning to make vegan french toast forever, but it never seemed to work out. Now I have homemade sourdough bread–more than I can reasonably eat on its own–plus a handful of Tomatero’s first strawberries of the spring. IT’S TIME. For the batter, I more or less followed…

Chickpea omelet with veggies

I always like to try new things, so this morning I opted to go a different route for the semi-traditional fancy Saturday breakfast: the chickpea omelet (Vegan Richa’s recipe). Her recipe suggest this is cooked similar to an uttapam; I can see it, but I went a different way with the veggies and the flavors….

Traditional Christmas brunch in the Cannon house: vegan sticky buns, pineapple, vegan Italian sausage, coffee. Yum. Happy Holidays!

Carrot cake pancakes with walnuts, topped with Kite Hill cream cheese and maple syrup

Baby kale and mushrooms, roasted tempeh cubes, hash browns, sliced tomatoes, coffee

I’ve been remiss in my food blogging non-duties. Sometimes I post my dinners on Facebook, but I haven’t been good about taking photos. Does it matter to anyone? eh. Well, I’d like to get back into it, since Vegan MoFo 2015 is approaching. Today is Saturday, so I made breakfast. I love savory breakfast, but…

Red wine-almond cheese reduction over roasted brussels sprouts, russet potatoes, and homemade snausages Sauce was a healthy pour of red wine, three dollops of fresh almond milk cheese (Kite HIll), three cloves of garlic, a pinch of thyme, and a sprinkle of red pepper flakes pureed in the VitaMix, then simmered down with a scoop…