My Measurements Tips
- T – is for Tablespoon
- t – is for teaspoon
- Yields: 2 large mugs
- Prep Time: 2 minutes
- Cook Time: approximately 5 minutes
Breakfast is my favourite meal of the day!
You’ve probably heard it said that ‘Breakfast is the most important meal of the day’! Doctors and Nutritionists have been advising this for decades. Recently though, the idea of intermittent fasting has become popular for people trying to shed pounds and/or heal chronic health issues. I personally have tried intermittent fasting and understand the concept, but I just can’t pass on breakfast altogether.
Growing up, my family never skipped breakfast as it was the meal that gave us some much needed energy to start the day. For me, if the day demands more energy, then I simply eat more. If the day calls for less, then I eat less. On the lighter days, smoothies or smoothie bowls are my go-to. I like to load them with fresh spinach, fruit, flax and chia seed powder. If you’re like me and can’t pass on breakfast, I recommend the chocolate avocado smoothie bowl.
In my cookbook I have a whole chapter with my favourite go to breakfast meals. For you breakfast lovers, you will like the idea of eating buttermilk pancakes, hash browns, tofu eggs, enjoying tea with scones and tea biscuits, then these recipes are for you. Here is the link to get your hands on a copy.
As a vegan, tofu is the most versatile ingredient I use. Tofu is loaded with complete proteins, B-vitamins, vitamin C, iron, calcium and other vital nutrients. It is also very low in calories, low in fat and has no cholesterol. 100 calories of tofu will yield 11 grams of protein, compared to 100 calories of beef that provides 8.9 grams, or 100 calories of cheese which provides only 6.2. Eating tofu is a win-win scenario and many of the recipes in this chapter call for either soy milk or tofu. My breakfast recipes are jam-packed with goodness and will provide you and your family with a nutritious and filling kick-start to the day.
Blueberry Scones
- Yields: 8 scones
- Prep Time: 10 minutes
- Cook Time: 12 to 15 minutes
Buttermilk Ingredients
- 1/4 cup grated cold butter
- 1 1/4 cup soy milk
Scone Batter Ingredients
- 2 T apple cider vinegar
- 2 cups all purpose flour
- 2 T baking powder
- 1 T egg replacer blend (see My Pantry Chapter for dry egg replacer recommendation on page 14.
- 1/2 t sea salt
- 12 T sugar
- 1 cup blueberries
- 1 t vanilla extract
Extra Buttermilk for basting
- 1/2 t apple cider vinegar
- 4 T vegan milk
Quick Icing Sugar
- 1/2 cup confectioners sugar powder
- 1/2 t vanilla extract
- 2 T milk alternative
RECIPE INSTRUCTIONS
- Preheat the oven to bake at 450F. Grate the cold butter and set aside to chill. Line a large baking sheet with parchment paper.
- In a small bowl, whisk the soy milk and apple cider vinegar together for 10 seconds to create the buttermilk, then set aside.
- Make the Extra Buttermilk for basting by whisking it’s apple cider vinegar and vegan milk together for 10 seconds, then set aside.
- In a large mixing bowl add the flour, baking powder, egg replacer, sea salt, sugar and mix together well.
- Sprinkle a little flour onto a clean counter surface. Remove dough from mixing bowl and place onto floured surface. Begin rolling the dough into a 10 inch round pie shape and 2 inches high. Cut dough to make 8 triangular shaped pieces. Using a basting brush, baste the scones entirely with the Extra Buttermilk for basting that was set aside in step 3.
- Place the scones onto a baking sheet roughly 2 inches apart. Place in the oven to bake for 12 minutes. If they are not slightly golden brown on the outside then bake for 3 more minutes. Best served warm with vegan butter.