Scrambled Eggs With Champagne Vinegar And Dill
Scrambled Eggs With Champagne Vinegar And Dill
In Claudia Roden's New Book of Mediterranean Cooking, she includes a short recipe called Beid bi Khal (Scrambled Eggs with Vinegar). In this variation of that recipe, we used a top-quality Champagne vinegar and chopped dill to give it a little French feel.
If you want to preserve all the nutrients of the flax seeds, add them to the granola after baking when it has cooled slightly. Baking the flax seeds will destroy some of the good stuff.
Read more about this recipe at VeganYumYum.
This is a standard in any tapas bar --Tortilla Española, a simple omelet of potatoes and onions. Serve it up hot or cold, with a side of mayonnaise or spiced ketchup.
I wanted the pancakes to have a rich gingerbread flavor. The buttermilk added some depth of flavor and its reaction to the baking soda makes the pancakes light and fluffy.
Read more about this recipe at Coconut & Lime.
This is by far the best Banana Bread I've ever had. It's perfectly moist and is packed with bananas so you get the full flavor of the fruit.
Read more about this recipe at Steamy Kitchen.
Treat this the same way you would a normal pancake – butter and maple syrup for me, please – but rest assured that with whole protein-packed quinoa and millet, plus Omega-rich flaxseed meal, they’ll treat you better.
Read more about this recipe at hogwash.
This is a fast cinnamon bun recipe, including cooking and cooling, it should take under an hour start to finish.
Read more about this recipe at Coconut & Lime.
I used spelt flour, because once I realized it wasn’t scary at all, I figured it’d be perfect for pancakes. And it is. However, feel free to use regular flour for these, they’ll be just as good without the spelt.
Read more about this recipe at VeganYumYum.
I have to admit, I’m not an equal opportunity flour employer. I reach for wheat without a thought. A few days ago, however, I got a bag of light spelt. I thought it’d be fun to make two identical batches of muffins, with one major difference -- one with 100% All-Purpose Wheat, and the other 100% Light Spelt. The results, my friends, were surprising.
To see the difference, visit VeganYumYum.
Based on my grandmother’s recipe for zucchini bread, updated only with a bit of whole wheat flour and a smidge more baking soda, this breakfast treat isn’t as avante garde as it sounds. You’ll love the sweetness the potato adds, but probably won’t notice its flavor.
Read more about this recipe at hogwash.
