Tag Archives: breakfast

Spicy Chickpea Spread

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This is not a revolutionary recipe. (Truth be told, I made it one day because I didn’t have any tahini and was too lazy to use my blender.) But maybe you need a little something different. This chickpea spread reminds me of a Mahón & chickpea cheese spread that I used to buy at Stinky Brooklyn cheese shop over on Smith St. in Carroll Gardens. (Sadly, Stinky Brooklyn are no more). It comes together quickly and then you can enjoy it as a sandwich spread or a dip with substantial crackers.

Ingredients:

  • 1 can of chickpeas, rinsed, drained
  • 1-2 TB olive oil
  • 1 TB or so of Nutritional yeast (eyeball it)
  • Crushed red pepper flakes
  • Tajin

Put chickpeas in a bowl and mash up with a fork. You can leave slightly chunky; it doesn’t have to be a smooth paste. Add remaining ingredients and mix. Adjust spices to your liking.

I guessed on the measurements for olive oil and nutritional yeast and spices. You can make it super spicy, or not. It’s up to you. Trust yourself. There is really no way you can mess this up!

Vegan Tofu Scramble

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Waaay back in the day, I used to buy the boxed version of Tofu Scramble. It was basically just all the spices you would add to your tofu, which was cool for a (then) new vegetarian. I made tofu scramble often even though I also ate eggs. Now, I don’t buy eggs, I will eat them in some things but I’m really trying to move towards being vegan. Anyway, enough about me.

This is a super fast recipe. You can add whatever vegetables you’re feeling or what you have on hand. I like adding bell pepper and sometimes greens. I also like this scramble with either black beans or chickpeas too. For spices, you will need nutritional yeast, turmeric and if you choose, umami powder (I get mine from TJ’s) and, if you like it spicy, crushed red pepper flakes and possibly some Tajin.

  • 1 14oz pkg. extra firm tofu
  • diced red bell pepper
  • 1/2 C chickpeas
  • nutritional yeast
  • turmeric
  • umami powder (optional)
  • crushed red pepper flakes
  • 1-2 tsp canola oil
  • salt to taste

Directions:

Drain the tofu in a fine mesh strainer over a large glass bowl. You’re going to want to press all the water out of the tofu.

Once that’s done, break up the tofu a little bit with a fork. Don’t break it up too much though. Large pieces are encouraged. Add nutritional yeast and the rest of the spices. (You can eyeball this part and add however much you wish.) I also add a tiny bit of canola oil at this point so the spices will coat the pieces of tofu. Mix with fork until the tofu is well-coated.

Sauté the vegetables and chickpeas in whatever oil (or spray) you use, add tofu mixture and continue to cook for 5-7 min. This definitely makes enough for 2-3 people, or, multiple meals for one person.

Boom, breakfast is ready.

Buttermilk Brown Sugar Walnut Pecan Scones

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I had made some buttermilk dried cherry scones a few weeks ago. I’d never used buttermilk in a scone recipe, so I wasn’t sure how they’d turn out. They turned out great! Honestly, I didn’t notice a difference between using heavy cream and buttermilk. One thing that you still need to remember is to not overwork the dough. If it gets too warm, pop it in the freezer for 10 minutes. I have a TON of pecans and walnuts (giant bags in my freezer that my parent’s bought for me) and toasted them in a bit of butter for these scones. Oh, and extra cold butter is key. Freeze a stick of unsalted butter for 20 min or so. These scones are not overly sweet either. I like the addition of the toasted nuts with the hint of brown sugar. I had one with my coffee this morning and it was delicious. (Okay, who am I kidding? I had a scone yesterday, shortly after I took them out of the oven).

buttermilk brown sugar walnut pecan scone dough

This is the first time I’ve ever rolled a perfect circle. Amazing!


Buttermilk brown sugar walnut pecan scones fresh from the oven

Scones fresh from the oven.

  • 2 C AP flour
  • 1/3 C brown sugar
  • 1 TB baking powder
  • 1/2 tsp salt
  • 1/2 C unsalted butter
  • 3/4 C buttermilk
  • 1/2 C toasted pecans and walnuts
  • 2 TB buttermilk for brushing on top of scones before baking
  • Demerera sugar for sprinkling on top of the scones before baking (optional)

Preheat oven to 425 degrees

Mix dry ingredients together in large bowl. Cut ice cold butter into cubes and use a pastry blender or your hands to combine. Get to the point where the butter is about the size of peas. Add the buttermilk and the toasted nuts. Use a spatula to mix everything together. There might be some craggly bits, and if so, add a tiny splash of buttermilk. If the dough is too warm from all the mixing, pop it in the freezer for 10-15 minutes. Turn the dough out onto a lightly floured countertop or cutting board. Flatten the dough into about a 7-8 inch round circle. Cut dough into 8 wedges and put on a baking sheet lined with parchment paper. Brush scones with that two tablespoons of buttermilk and sprinkle some sugar on top (I didn’t put sugar on them, but, I might next time). Bake for 12 to 14 minutes, or, until ever-so-slightly golden. You don’t want to over-bake them because they’ll be dry. No one wants dried out scones.

Spiced Pumpkin Pecan Biscuits, Take 3

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pumpkin pecan biscuits

I think I fixed it!

Third time’s a charm, right? *shrugs* who knows. BUT, I do know that these were very tasty with my coffee this morning. And, your apartment will smell really good and all Christmas-y/Festivus-y while they’re baking.

Spiced Pumpkin Pecan Biscuits

  • 2 C. AP flour
  • 2 TB baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 1/2 tsp pumpkin pie spice
  • 6 TB chilled butter, cut into cubes
  • 3/4 C. canned pumpkin
  • 1/3 C. buttermilk
  • Dash of vanilla
  • 2 TB dark brown sugar, OR, 3TB of honey
  • 1/2 C. chopped, toasted pecans (in 2 TB of butter)

Heat oven to 400 degrees. Chop and toast pecans in a skillet in two tablespoons of butter, set aside to cool. Combine dry ingredients in large bowl, cut in butter with a pastry cutter or, with hands, until butter is the size of peas or tiny pebbles, set aside (If you’ve handled it too much and the butter pieces are warm, chill the dry ingredients while you deal with the wet ingredients). In a medium sized bowl, whisk the buttermilk and brown sugar (or honey), add vanilla and pumpkin. Stir until combined. Add wet ingredients to dry and stir in toasted pecans. If you find that the dough is a little sticky, don’t worry, add a little flour and use your hands or a spoon to mix it. Turn out dough onto a well-floured surface and press into a rectangle until the dough is about 1 inch thick all around. Also, try not to overwork the dough, as the butter will warm up (which you don’t want). If the dough becomes too warm or sticky, pop it in the freezer for a few minutes. Press biscuit cutters into dough(don’t twist, or else the biscuits won’t have layers) and place onto the parchment-lined baking sheets. The dough makes about 12-16 biscuits. Bake for about 10-12 minutes or, until ever-so-slightly golden brown. You don’t want to over-bake them and dry them out. You’ll be able to tell when they’re done. Serve warm with some whipped honey, or, like I did, with butter. Store in air-tight container in the refrigerator or, wrap up in wax paper and foil in a ziplock bag and store in the freezer. You’ll thank me.

Avocado Egg Toast…

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oops, I ate the other half of bread.

oops, I ate the other half of bread. Yes, that is a Zabar’s coffee mug!

…it’s what’s for breakfast! I’ve been on a hardboiled egg kick that I think started with having a salad last week with egg, avocado, greens and a spicy cilantro-lime dressing. I’d forgotten how much I love the combination of egg and avocado. I even ate it one evening for dinner following a softball game. There really isn’t anything fancy or overly-complicated or cutesy about this breakfast (or, lunch or dinner). It’s quite simple:

    toast your favorite bread
    drizzle a little olive oil on bread
    spread 1/2 of a an avocado on bread
    put sliced hardboiled eggs on top
    salt and pepper to taste
    sliced tomatoes on the side (optional)

You’re done. Now go do something productive.