Good Morning!
Making Sunday breakfast or brunch is one of my favorite weekend pastimes! I go back to full time work tomorrow, ugh. After being spoiled with 2 1/2 weeks off from my school job, it’s gonna be tough to get back into “the grind.” So, to jumpstart my day of errands & last minute organizational “schtuff” I started off the morning with a special breakfast ensemble.
Vegan Waffles & Soyrizo Scramble
The “Soyrizo Scramble” inspiration came from my blog buddy JL, of JL Goes Vegan. She posted this recipe last week & I instantly flagged it. I am a huge fan of soyrizo (my preferred brand is Trader Joe’s) & an even bigger fan of vegan-style scrambles. I had some gorgeous fresh spinach on hand from my last CSA share & 1/2 a link of soyrizo, so it was time to put it to use!
There is nothing better than fresh, locally grown, organic spinach!
I halved JL’s recipe & sprinkled in some fresh Italian flat leaf parsley for some extra green freshness. The scramble whips up in a flash & is super tasty! Thanks so much JL for another fabulous recipe!
Did you know that Bisquick is vegan? Why yes, yes it is.Thank goodness, because making vegan waffles from scratch has often left me with inedible bricks. Although there are healthier alternatives (such as Mom’s, Bob’s, etc.), this gets the job done. Here is a quick & easy vegan waffle cheat:
- 2 cups Bisquick mix
- 1 1/3 cups almond milk
- 2 Tbsp. canola oil
- 1 flax “egg”
- Preheat your waffle maker.
- Use a whisk to mix all ingredients until just combined.
- Spritz your waffle maker with some cooking spray, & scoop batter into the iron & cook per your model’s instructions.
- Top with earth balance & organic maple syrup.
Mind you, I do not eat like this often, & while I could’ve eaten more, I only ate one waffle! My typical breakfast is a smoothie of coconut water, kale, frozen mango, frozen banana, flax seed meal & chia seeds. Oftentimes on Sundays I indulge a bit & then go burn it off with a jog & hot yoga, which I am off to do NOW!
Enjoy your Sunday!
