Tag Archives: breakfast

Vegan breakfast options in Bend = grim

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Another fun day with friends. Brunch, brainstorming, looking at open houses …

We had a horrible time trying to find a decent place to eat a vegan breakfast in Bend, though. The first brunch with a “vegetarian” option had so few items on it that were actually vegan, that we passed, after waiting a looooong time (over a ½ hour) for somebody to come out who even knew what was in the dishes. Then, we went to another restaurant that prides themselves on local and sustainable, has their own garden, has a vegan friendly placard out front, and states this on the menu: “Raw, Vegan, Gluten-Free, Special Requests are our passion!”

Uh, OK. We were brought the “vegan” menu, which was actually the Raw/Gluten-Free menu, and had very little of substance on it for a vegan to eat. The wait staff was not knowledgeable and we were treated with impatience bordering on disdain. We ended up ordering tofu scrambles and one order of pancakes to split, because the only pancakes they could make were also gluten-free. It was a terribly uninspired and under-seasoned tofu scramble made with soft tofu and an under-cooked vegetable or two. For $11. It was not good, nor was it filling. The mediocre pancakes were bordering on burnt—and they offered no margarine, no jam, nothing. We were charged $5 for maple syrup. The only redeeming part of the meal was the potatoes, which were seasoned well and tasty. The bill was outrageous. The only reason I’m not naming the popular Bend restaurant here, is that we plan to write to the management and give them a chance to respond first. Ironically, I had not been back to this restaurant for several years because once, at a tech lunch I was attending, they accidentally let a push-pin fall into my meal {which I almost consumed}. They were embarrassed and comped my meal but I never went back—and I’ve told a lot of people about it over the years. But I thought it was time that I give them another chance. Ha! What was I thinking?

So that took forever. And was annoying. Because we were just trying to purchase a good breakfast, and we were polite and patient. But we had a good day in spite of it {and in spite of being hungry about 15 minutes later}.

Ramping up for the week: An afternoon of cooking and baking

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I spent most of the afternoon and evening cooking again. {This involved using and cleaning the Vitamix 3 to 4 times, but was totally worth it.} Probably I was procrastinating finishing those taxes, but I also had news research to do and just didn’t feel like spending time in front of the computer. Plus, I really wanted to get a bunch of stuff made so that we could start the week off with prepared food. I think this is everything:

  • My typical weekend Breakfast Scramble
  • Hummus
  • Seitan {Basic Seitan recipe from The Sexy Vegan Cookbook. What’s different about this recipe is the addition of russet potatoes. I never have very much luck with seitan. This one turned out a little better than usual—not terribly puffy and the taste is pretty good. I think it will make good sandwiches.}
  • Egg-less Egg Salad
  • Two loaves of bread
  • Double-Apple Muffins {I made this name up. The Basic Vegan Muffins with Fruity Variations recipe is from Vegan Holiday Kitchen. We were out of yogurt and applesauce, so I made some quick applesauce in the Vitamix with two red Pink Lady apples and 1 green Granny Smith, skins on. I added just a bit of water. It was fantastic just like that—somehow tasted like it had sweetener and cinnamon in it. So I used the homemade applesauce in the recipe, and ate the leftovers. Then I diced up a couple more red apples to mix into the batter at the end (the recipe called for peeling, but why lose those nutrients and fiber?—I left them on). I also added the few raisins we had left and some cinnamon. I baked them in the mini muffin tin. They are tasty, but not too sweet, and will make good snacks this week. Although I should have tripled the batch, because with 5 people they won’t go far.}
  • Tahini Garlic Dressing {this was yesterday, but I forgot to mention it}

We ate the split-pea soup for dinner. It was a little thinner than I’d planned on, even though I used 3 cups of split-peas, but still tasty. Tomorrow, when some of the water evaporates, it’s going to be just right.

Breakfast scramble at Tiffany’s, transplanting aspens, and using up the teff

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Today, I slept way in (of course), read Among Others for about an hour,  and then made a breakfast scramble. Wasn’t really impressed with it this time, but then I’ve been feeling a little weird about food all weekend, anyway.

During brunch, we watched Breakfast at Tiffany’s, which, if you can believe, I had never seen before.

As soon as hubby left with the kids to drive them back, I went out back to tackle the yard. It’s needed mowing for quite some time now, and I wanted to make sure to do it one last time before the winter hits. I hate to look out the kitchen winter all winter and see it all disheveled. Funny, I can let it go for  a month in the summer, but just knowing that I can’t mow it if I want to because it’s too cold or wet bothers me. Plus, the neighbor’s aspen had shot up about a dozen runners into our yard and they had grown quite a bit.

Since we’ve never been able to afford much landscaping at this house, and I’ve even shamefully bought trees before and then felt intimidated by the daunting task of digging through rock and never got around to planting them, I decide to dig up a few of the Aspen starts and replant them around the yard. I transplanted 5 or so of them, and left a few where they were. I really have no idea if they’ll survive (I have the opposite of a green thumb), but I’ve always heard that fall is a good time to plant trees. I figure if I water them for a few weeks or until it gets biting cold, that a few might take. Our lot has always been a struggle—the ground is full of large rocks and boulders that are very close to the surface—and before being cleared, only junipers and sage type brush grew here. Most of the neighbors who have trees either inherited a juniper, or used a combo of jack hammer and raised beds to plant their deciduous trees. We’ve never had the money to do that. Still, I cringe all of the time thinking how large even the smallest tree could have been after 10 years.

I managed to get several hours of reading in today, which is great! In fact, I stayed away from the laptop all weekend except for my nightly blog posts. I need that sometimes.

This evening I finally used up some of the teff that I bought at Bob’s Red Mill. I found this recipe for teff muffins and modified it as follows. They turned out pretty good, with a mild sweet taste and a tiny little crunch from some of the teff seeds that weren’t fully ground.

Oct 17—Please note: I’ve modified the recipe section of this post to accommodate the preferences of the original recipe author. Please see The Picky Vegan for the original recipe.

Teff Muffins

  • ½ cup sugar
  • ¾ cup teff flour {I first had to grind up my teff seeds in the Vitamix—I used the dry container for this, but probably the regular container would have done the trick as well.}
  • ¾ cup whole wheat flour
  • ½ cup tapioca starch {I actually had this on hand—one bag has lasted a long time in the fridge}
  • 1½ tsp baking powder {I had just used the last of the baking powder, so I subbed approximately 1 tsp baking soda plus 1/2 cup of soy yogurt per tsp of baking powder, which is a trick I found on another website.}
  • ¼ tsp salt
  • 2 T ground flax seeds plus 6 T water, whipped with a fork, or other egg replacer
  • ½ cup water
  • ½ cup apple sauce
  • 1-2 T almond butter or other nut butter {I can’t believe I forgot to put this into the original post—the dabs of peanut butter really hit the spot!}

Mix the flax, water, and apple sauce; set aside. Mix the dry ingredients in a separate bowl. Add the wet to the dry, mix until just combined. Spoon the mixture into a greased muffin pan (I like to use a mini-muffin pan). Put a dab of nut butter on the top of each one. (You could also mix the peanut butter in with the other wet ingredients). Bake at 400° for about 30 minutes, or until a toothpick or fork comes clean when poked into the center of one.