Posts Tagged ‘vegetarian breakfast

30
Aug
10

Zucchini Zombies

“Lock your door” advises my little old lady and gardener extraordinaire next-door-neighbor.  “Don’t answer the door during zucchini harvest.”  Why not?  Are there Zucchini Zombies that I am unaware of?  Will they be shuffling down the middle of the street, lugging baskets full of the dreaded green phallic vegetable?  Will they be scratching and thudding  their grubby dead hands on our doors and windows trying to force us to eat our vegetables? 

Well, all I’m sayin’ is, if you hear something mucking about on your front porch, you best answer the door.  Yours truly, Vampire Gran, could be standing there with a tray of these: 

 

I have admitted in the past to zucchini being one of my least favorite vegetables and now I am literally eating my words.  Or at best, I am eating the zucchini from our garden.  Oh, I am fixing it in healthy ways for meals, but I just can’t help adding sugar and chocolate to it and baking it into something delectable, like these Chocolate Zucchini Walnut cupcakes. 

Dude, look at these things!  They are so moist and oh, so bitable! 

Lick the frosting. Lick it, I say!

Go to this post, Vampire Gran’s Perfect Chocolate Cake and get the recipe for the cupcake base, then add 2 cups of shredded zucchini and 1 cup of chopped walnuts.  Line your muffin pan with cupcake papers, scoop in the batter about 3/4 full and bake at 350 degrees for 23 minutes.  Toothpick inserted into the center of cake should come out clean when done.  Cool on rack.   They are the perfect foil for cream cheese frosting.  

Now, here’s another “grate” way to use zucchini.  Today I made some savory muffins to enjoy with our Sunday brunch on the deck.  Look at this plate and tell me it doesn’t make you just a little bit hungry. 

Now, that’s a healthy brunch

I whipped up a tofu scramble using fresh tomatoes, peppers and leeks from our garden.  The yellow stuff is polenta with butter and pure maple syrup drizzled over the top, a bit of sweet cantaloupe and a zucchini basil muffin. 

Very similar to a popover, but more sturdy

  

ZUCCHINI BASIL MUFFIN 

2 cups all purpose flour 

3 1/2 teaspoons baking powder 

1 teaspoon salt 

2 tablespoons fresh basil, finely chopped 

2 eggs, slightly beaten 

1 cup buttermilk 

3 oz butter, melted 

2 medium zucchini, shredded 

1/4 cup chopped walnuts 

Sift flour, baking soda and salt into large mixing bowl.  Add basil and mix.  Make a well in the center of the bowl.  Combine eggs, buttermilk, melted butter and zucchini in another bowl.  Pour zucchini mixture into the well and mix just until all of the dry is incorporated with the wet ingredients.  Batter will be lumpy. 

Preheat oven to 400 degrees.  Either grease a 12 cup muffin pan well, or use paper liner.  Evenly divide your batter among the twelve cups.  Top with chopped walnuts.   Bake for 18-20 minutes, until toothpick inserted in the center comes out clean.  Cool for about 5 minutes before enjoying. 

Well, I better be shuffling off now.  I’ve got a basket I need to haul down the street.  Oh, what do vegetarian zombies eat?  GRAAAAAINS!

My GranSon - cute, ain't he?

27
Feb
10

Copy Cat, Dirty Rat………….sort of

I was reading the latest post on the Christine Can Cook blog (look for it on my blog roll located right over there —–>) two days ago and it was all about pancakes.  She had oodles of pictures of all of the pancakes she had recently made.  I love her honest response to  the variety of recipes that she tried.  She graded them from A+ to an actual F (you know that had to be one crappy pancake to earn an F!)  I’ve had pancakes on the brain ever since.  All that melting butter and syrup probably can’t be good for my mind, but I just had to give in and make pancakes for breakfast this morning. 

Cornmeal Griddle Cakes with pure maple syrup and Fried Potatoes & Soyrizo

There’s a restaurant here  in Portland (Vita Cafe on Alberta) that serves these yummy cornmeal cakes and I have been craving them.  Since it is Saturday and I like to stay in my PJ’s pretty much all weekend, I decided to attempt to re-create these breakfast treats in my own kitchen.  I think mine turned out better than Vita’s! 

I found a recipe for Indian Griddle Cakes in “Prairie Home Cooking ” by Judith M. Fertig.  These cakes are feather light and have a slight crunch to them due to the cornmeal.  Although the book pairs these treats with creamed chicken (really?), they are fantastic with sweet butter and pure maple syrup.

The breakfast preparation began with making fried potatoes:

Fried potatoes with soyrizo

I steamed one small Yukon gold potato, fried it up until crispy, added chopped onion, kosher salt, fresh cracked pepper and a little soyrizo.  Soyrizo is vegetarian chorizo sold at Trader Joe’s and most upscale markets.  I love it in everything! 

Thin cornmeal batter ladled into hot, oiled skillet

I cooked the cakes until they bubbled a bit and were slightly dry on the edges, and when I flipped it over…………………………………….. 

Perfectly golden cornmeal griddle cake!

Wow!  The word “gorgeous” came to mind.  I think this was the most beautiful pancake I ever made. 

We sat down and proceeded to slather a bit of butter over the top and maple syrup was free poured like it was our birthday!  Oh, wait a minute, it still is our birth month, so I guess this was our final food celebration of the month as tomorrow is juice fast Sunday.  Way cool! 

Here is the adapted recipe from Judith M. Fertig’s  book: 

Cornmeal Griddle Cakes

Serves 2 – 3 people

 

1/4 teaspoon kosher salt 

1/4 teaspoon baking soda 

1 1/2 teaspoons sugar 

1/4 teaspoon baking powder 

1/4 cup flour 

1/2 cup plus 1 tablespoon cornmeal 

1 egg, beaten 

1 tablespoon corn oil 

1/2 cup buttermilk 

2 tablespoons – 1/4 cup half n half 

Mix together all of the dry ingredients in a medium mixing bowl.  Combine egg, oil, and buttermilk in a separate bowl.  Combine liquid with dry and stir to make a smooth batter.  Add enough half n half to make a thin batter.  Heat a griddle or skillet until very hot, brush with oil.  Ladle about 1/4 – 1/3 cup batter and cook until top is bubbly and the bottom turns light brown.  Flip and cook until the bottom turns light brown.  Keep pancakes warm until ready to serve. 

 




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