as i mentioned in some other posts we have recently moved, and our cute little house is in a very chilly part of the island. don’t get me wrong, it’s very charming, but it is quite a big change. my morning tea gets cold very quickly, and sometimes toast just doesn’t quite work on these chilly mornings. so i’ve been working on some hot breakfasts…. with no bland oatmeal in sight! i realize that both of these recipes call for the expensive and rare coconut butter, but if you can search it out i highly recommend it. it is such a lovely, decadent topping for toast, flax crackers, chocolate, or, yes, even by the spoonful!
soft-cooked quinoa with dried fruits
This is a sweet and filling (and totally healthy) soft breakfast similar to oatmeal- which is sometimes too heavy in my stomach. this recipe is simple to make, and is even easier if you have the brown rice already made- I almost always add in the rice for some added grainy goodness. This takes only about 15 minutes to make, and it keeps for a few days too; it also works well as a side to savory grilled tofu and mixed greens.
1 cup water
½ cup quinoa (red, white or mix)
1-2 tbsp maple syrup
1-2 tbsp coconut milk or soymilk
1/3 cup dried fruits and nuts (this morning I did chopped figs, raisins, and pumpkin seeds)
pinch ground vanilla
1 tsp cinnamon
½ cup cooked brown rice (optional)
1 tbsp coconut butter (optional but delish)
boil the one cup of water and pinch of salt. Add the quinoa, lower the heat, and cook until very soft, about 15-20 minutes (the little quinoa tails should pop out). Add all other ingredients to the saucepan and warm just for a few minutes until hot enough to eat. If you are using the coconut butter, melt it before adding it by placing the jar in a bowl of very hot water and stir until creamy and pourable- or simply mash the cold coconut butter into the quinoa with a fork until it melts.
cornbread with maple ‘butter’
this cornbread is adapted from the veganomicon; I wrote about it before and noted that it was quite good, but these adaptations make it a little bit sweeter, a little bit more buttery, and a little bit more yum overall– and I made it in a regular 8 x 8 baking pan instead of the cast iron pan. This breakfast takes a bit more planning than the quinoa, but make it on your day off and impress your sweetie. This cornbread also makes a good addition to a soup and greens meal for later in the day, but it does not last much longer than a day.
2 cups plain soymilk
2 tsp cider vinegar
2 cups cornmeal
1 cup all-purpose flour
1/3 cup sucanat or brown sugar
2 tsp baking powder
½ tsp salt
1/3 cup melted coconut oil
2 tbsp earth balance
1 cup corn kernels (optional)
for the maple butter:
2-5 tbsp maple syrup
2-5 tbsp coconut butter
preheat your oven to 350, and grease your baking pan with coconut oil. mix the vinegar with the soymilk and let it sit for a few minutes to curdle. Mix all the dry ingredients in a large bowl and stir to combine, then set aside. Measure the coconut oil in a glass measuring cup, then place in a bowl of hot water to liquefy. Add the earth balance to the coconut oil and stir to combine and melt. Mix the soymilk into the coconut oil/eb mixture and whisk quickly, then add to the dry ingredients and stir gently to combine (add corn kernels if you are using). Pour into the prepared baking pan, and bake for 30 minutes or until lightly browned. Let cool for about 10 minutes before slicing and serving.
To make the maple butter, simply combine equal parts maple syrup and coconut butter; if it is too stiff you can heat up the butter to make a softer texture. This little spread is delicious on the cornbread, or on anything else you can imagine.