A Thanksgiving (breakfast) to Remember

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My Thanksgiving weekend started off with a home cooked breakfast of waffles, persimmon butter, coconut cream, and tempeh bacon. Mhmmm Mhmmm.

To make it even better, I happened to be house-sitting over the weekend. The kitchen was full of  stainless steel appliances and granite countertops. I was in heaven. There was even a fireplace in the living room. 🙂

The breakfast was so good, that I’ve decided to share it with you all. I’ve included some suggested toppings in the recipes below, however I topped my waffles with persimmon butter and coconut cream. Make sure you use Hachiya persimmons and let them get mushy. If you don’t, they will taste extremely astringent.

For the coconut cream you can either buy canned coconut cream or put a can of coconut milk in the refrigerator over night. The cream will solidify and raise to the top of the can. Enjoy!

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Fluffy Whole Wheat Waffles

Ingredients: 

  • 1.5 cups unsweetened almond milk
  • 1.5 tbl fresh lemon juice
  • 2 cups whole wheat pastry flour
  • 2.5 tsp baking powder
  • 2 tbl flax meal
  • 2 tbl cane sugar
  • 1/2 tsp cinnamon
  • pinch of sea salt
  • 1/4 cup coconut oil, melted
  • 1/2 tsp pure vanilla extract

What to do: 

  • Turn on your waffle iron, preheating it to about medium-high heat.
  • Combine the milk and lemon juice in a small bowl. Set aside while you combine the dry ingredients in a large bowl.
  • Add the coconut oil and vanilla to your almond milk and lemon juice. Whisk together then pour into the dry ingredients.
  • When the iron is hot, pour in batter. Spread it around with a spatula to evenly coat the iron. If your iron is not a non-stick iron, spray it first with cooking spray.
  • Cook waffles until slightly crispy on the outside. Serve with persimmon butter, coconut cream, roasted almond butter, fresh fruit, or anything else you can think of!

Spiced Persimmon Butter

Ingredients: 

  • 3 hachiya persimmons, peeled and mashed (make sure they are mushy!)
  • 2 tbl cane sugar
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4-1/2 cup water
  • splash of unsweetened almond or soy milk

What to do: 

  • Peeled and mash the persimmons. Place in a pot over medium heat.
  • Add the other ingredients and bring to a boil. Reduce heat to a simmer, and cook for about 1 hour.
  • Once the fruit has broken down, the butter is ready. I did not puree the butter, as I liked the consistency the way it was. Feel free to move the butter into a blender or use an immersion blender to make it smooth.
  • Spread on waffles, pancakes, bread, crackers, or fresh fruit like apples. Store in the refrigerator.

Tempeh Bacon

Ingredients: 

  • 1 package organic tempeh
  • 2 tbl low sodium soy sauce
  • 2 tbl extra virgin olive oil
  • 2 tbl maple syrup
  • 1/2 tsp ground cumin
  • pinch black pepper
  • olive oil for frying

What to do: 

  • Cut the tempeh into slices and gently place in a steamer basket. Bring some water to a boil in a small pan and place the steamer basket inside. Steam tempeh for about 4 minutes. This helps remove some of the bitterness.
  • Mix the marinade together (soy sauce, oil, syrup, cumin, pepper). In a shallow container lay the tempeh strips down and pour the marinade on top. Let the tempeh soak for at least 30 minutes.
  • Once it’s well flavored, heat some oil in a skillet over medium heat. Cook the tempeh on each side for about 4 minutes until crispy. Enjoy!

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