Breakfast for Dinner

Growing up we had breakfast for dinner alot. In fact breakfast is
my favorite meal. I like it even more than dessert, believe it or not!

As a kid it was eggs, potatoes, and toast or pancakes.
Later it became tofu, potatoes and a green veg or fruit.
But sometimes toast with marmite! Hee hee As long as it is not heavy in
faux meat or sugary pankcakes, I am a firm believer in breakfast at any hour.

As much as Monkey-man loves his sweets, he goes ape-shit for
anything salty and savory. I think it is a male thing to be honest.
I know I've read something about women being more biologically wired
to like sweet stuff like chocolate. Now this isn't a 100% of the
population or anything, just tendencies. I believe it was a podcast from
Stuff You Should Know or Stuff Mom Never Told You.

Anyway, I was thinking a quick fix of french toast for dinner,
but there was no way I was gonna get Monkey-man happy with that.
And it dawned on me-- savory french toast. Who says this stuff
has to be sweet.

It worried me a little though because I once tried to make savory
waffles and it is one of the most embarrassing foods I have ever made
to date. So disgusting. Remembering that I tread carefully.

Now you don't need eggs to make french toast, just your favorite
unsweetened or original flavored non-dairy milk.

I pair this up with some roasted potatoes and a tofu scramble with
peppers and tomatoes.

Breakfast for Dinner Savory French Toast



Ingredients

4 slices of day old or stale-ish bread
(I prefer a whole wheat because of the density)
1 1/4 cups unsweetened or original flavoured non-dairy milk
1/2 tsp garlic powder
2 tsp soysauce (opt)
1/2 tsp white pepper
1-2 tsp black pepper
2 tablespoons of flour or 1 tablespoon starch
1 tsp italian seasoning
2 tsp very very finely diced green onions (opt)
Salt to taste

Mix all the ingredients except the bread in a wide bowl.
Heat your frying pan and a little bit of olive oil over
medium-high heat.

Dip the bread, coating each side and lay it down on the frying pan.
Cook on each side until a dark golden-brown.

While the toast is grilling mix up a sauce of:

3 parts ketchup
1 part mustard
1 part chili sauce
1 part apple cider

Top with sauce and sauteed veggies if you like!
Serve while still piping hot and make sure your coffee is decaf
at this hour!

7 Days of Irish Luck, St. Paddy's Day: Colcannon

Colcannon is a traditional dish served on St. Patrick's Day for
the lovely green and white, but more commonly around Old Hallows
Eve. A ring would be hidden in the dish and the lucky lady
(or not so lucky if you bit it) that found it was bound to marry
in the spring.

The traditional recipe uses a lot of fat, I cut it down and added
a bit of nondairy milk to retain the creaminess.

It can be made with curly kale or cabbage, I used regular cabbage
and purple cabbage to make it even more beautiful!

Colcannon

Ingredients

about 4 potatoes, ready to boil
1/2 cup regular cabbage, shredded
1/2 cup purple cabbage, shredded
1/4 onions
1/4 cup earthbalance
a couple green onions, diced
1/4 cup soymilk
1 clove garlic
salt and pepper to taste

While your potatoes are boiling, saute your green cabbage,
garlic, and onions together just until tender. After saute
the purple cabbage, so as not to dye the others.

Alternately, you can saute just the onions and garlic and
set aside (or omit) and blanch the cabbage in your hot
potato water after pulling the potatoes out.

Anyway, after the potatoes are cooked place them in a dish
and mash the butter in, adding just enough nondairy milk
to make it creamy.

Mix in your cabbages (and onions if using) and season with
salt and pepper. I topped my with green onions and stuck
it the the over for just a few minutes, partly to keep it
hot while I was cooking other things and partly to give it
just a little be of a different texture on the top.

I love the way that the purple cabbage dyed just a wee bit
of the surrounding potatoes, they looked like puffy little
clouds...

7 Days of Irish Luck, St. Paddy's Day: Baked Potato Cakes

These have been on my list for a long time and it was so worth the
wait. In famine food you find nearly everything has potatoes in it,
and potato cakes are pretty common, but I definitely prefer the
baked version. I really forgot how wonderful these were.

You can serve them with practically anything and are a great swap
for your average biscuits. In fact, I believe I'll serve these this
year at Thanksgiving instead of dinner rolls.

These guys are light and fuffy and just a little bit flakey.
The potato makes them airy and soft. Normally these are made with
chives, but I use green onion to add more flavour.

Only three days til St. Patrick's Day!! Aren't you excited!?

Me Baked Potato Cakes

Ingredients

2 cups all-purpose flour
1 tbsp baking powder
1/4-1/2 tsp salt
1/4 cup earthbalance
1 cup soymilk, soured with a tsp of vinegar or lemon juice
1 green onion, minced
1 cup (still hot) Fresh mashed potato

While your potatoes are boiling and your soymilk is souring...
Mix the dry ingredients in a large bowl, cutting in the earth-
balance to form little pea sized balls (as you would with biscuits
or pie crust). Add the wet ingredients (potato included), then
the onion, just until mixed. Don't over mix it or it will become
tough.

Turn out on to a floured surface and fold it a couple times,
just to add some layers. Pat out into about 3/4 inch thickness.
Cut into squares and place on a lightly oiled baking pan.



Bake for about 20 minutes at 425, until the look golden around
the edges. I dare you to not eat these all straight out of the
oven.