Sprout & Pea

Ever since I purchased my ice cream machine, I’ve been racking my brain for interesting ingredients to toss into it. I had big plans to make pineapple sage ice cream with the fresh greens I picked from the garden, but unfortunately when I went to grab them from my refrigerator the other day, they had wilted to an unpleasant state. I was still in the mood to mix up some ice cream, so I turned to another unusual ingredient in my kitchen- rosewater. I had a feeling I would find this pretty tasty as I tend to like unconventional combinations, but the real test would be the palettes of my friends. Continue reading “Rosewater & Olive Oil Ice Cream” »

Someone mentioned french toast the other day and suddenly I had a huge craving that seemed to be lasting for days. Since it’s not often that I crave sweet flavors for breakfast, I decided to take advantage of this sweet tooth when I woke up on Saturday morning. Instead of the traditional way of making it, I thought I would browse the world wide web for some different variations. I was curious how people made vegan french toast, and my search results included many recipes using bananas and soy or hemp milk instead of eggs. Continue reading “Vegan Banana French Toast” »

I had never thought about making quinoa for breakfast, until I came across Heidi Swanson’s recipe on 101 Cookbooks. The thought of it made me feel all warm and cozy inside so I of course decided to make it for…err…dinner. Franky, I couldn’t wait until breakfast to taste this. I made enough to have leftovers for breakfast the next few days though and I’m certainly glad I did!
Continue reading “A Hearty Quinoa Breakfast” »

This one goes out to all of the breakfast for dinner fans out there (and to a few very special ones in particular). My sweet tooth came back the other night so I attempted to nip it in the bud by making some pancakes. I’ve also had beets on the mind lately, so I thought I would go ahead and try to combine the two and sure enough what you see pictured above turned out to be a tasty hit-the-spot dinner.
Continue reading “Almond & Beet Pancakes” »

What better way to use your dinner leftovers, than for breakfast the next morning.  After a successful veggie dog feast last night, I decided to take the leftover homemade relish and put it on top of an Ezekiel english muffin with homemade hummus and a little red wine vinegar.
Continue reading “Breakfast With Leftovers!” »