- Posts tagged breakfast
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Matzah granola fruit smoothie bowl
After you've made a big batch of matzah granola, you've got to eat it somehow. One particularly healthy way is with a bunch of fresh fruit.
For each serving:
8 oz strawberries, frozen (or other frozen fruit of your choice--mango's quite good, too. Don't be afraid to mix fruits.)
4-6 oz yogurt, rice milk, or fruit juice (less if you like it thicker, more if you like it runnier)
1 cup matzah granola
honey for drizzling
1 banana, sliced
In a blender, blend the frozen strawberries and yogurt/rice milk/fruit juice until smooth.
In a bowl, drizzle honey on the sides and bottom. Put in a handful of granola.
Pour in blended strawberry smoothie. Top with banana slices and some more granola. If you like, drizzle on a little more honey.
Enjoy.
Persimmon pancakes with nutmeg and hazelnuts
Persimmon: Sweet, smooth orange flesh encased in a bright orange skin, hanging like raindrops off of the tree.
I actually don't like it by itself; it's much better when it's baked into bread, muffins, or pancakes the way my lola does it, or when it's blended with yogurt into a breakfast smoothie.
Nutmeg and hazelnuts bring out the flavor.
Vegan persimmon pancakes with nutmeg and hazelnuts
1 3/4 cups flour, sifted
1/4 cup ground toasted hazelnuts
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1 Tbsp cinnamon
2-3 Tbsp sugar
1 Tbsp ground flaxseed + 1/4 cup water
2 persimmons, pureed
Enough rice milk (soy milk, hemp milk, almond milk, etc.) to bring the liquid volume to 1 3/4 cups
2 Tbsp oil
Optional:
Chopped hazelnuts for garnish
1. Sift the dry ingredients together into a large bowl. Make a well in the middle and set aside.
2. In a small saucepan, bring 1/4 cup water to a boil. Add flaxseed and stir until it becomes gummy, about 1 minute. Remove from heat and set aside.
3. Mix together persimmons, rice milk, and oil.
4. Pour the flaxseed mixture and the persimmon mixture into the well you made with the dry ingredients. Mix well.
5. Heat a pan over medium heat. Pour batter 1/4 cup at a time into pan. Cook until bubbles form on the top; the bottoms should be golden brown. Flip and cook until bottom is golden brown. Serve with your favorite pancake fixings. I like a little powdered sugar or maple syrup drizzled on top.
Alternatively, you can grease a 8"x8"x1" pan or a loaf pan with cooking spray and pour in batter. Bake at 350F for 20-30 minutes, until the center is done. Enjoy hot with some spiced cider.
Challah French toast
Shabbat dinner holds a special place for me, as it was the first time I was introduced to Jewish ritual and the first time I ever made challah. I was a little nervous at the time, for a little question was nagging at the edges of my brain: Is it all right for me to make the challah even though I'm not Jewish? According to Talmud rules, technically, I'd fall under bishul akum, and yes, the food would technically not be kosher even though none of the ingredients are treif. Fortunately, my Jewish friends reassured me that it would be fine and that they were looking forward to the results. What a result it was! (Of course it would be good, since I was using a slightly modified version of Reina's magical challah recipe.) Two massive (so big that they had to fit diagonally on a cookie sheet), perfectly soft and fluffy challot, braided with chocolate chips, apple slices, and cinnamon. Even though I could barely say kiddush, I still felt included, somehow. Even though I didn't really understand what was being said, I could still connect to the music of the prayers. With such massive challot, there were tons of leftovers. Q: What do I like to do with leftover bread?A: Make fabulous French toast, of course!The best French toast is made from day-old bread that's gone slightly stale. It soaks up the egg-milk mixture without getting super-soggy and maintains its shape.
You can also make a huge batch and freeze it for later use.Challah French toast8+ slices challah, 1/4" to 1/2" thick
4 eggs
1 cup milk or your favorite milk substitute (I use rice milk)
1/2 T vanilla extract
1 T cinnamon
1/4 tsp nutmeg
1/4 tsp cardamomButter or oil for greasing the pan1. Crack the eggs into a bowl, preferably one with a bottom large enough to fit a slice of challah. Break the yolks.
2. Add the milk, vanilla extract, cinnamon, nutmeg, and cardamom. Whip with a whisk until well mixed.
3. Heat a pan over medium heat. When the pan is hot enough, a drop of water will dance across the surface. If it is too hot, it will evaporate, if too cold, it will sit there.
4. Once the pan is hot enough, grease it with a pat of butter or a teaspoon or so of oil.
5. Dip a slice of challah into the batter, coating it evenly on both sides. Briefly drain the excess back into the bowl, then place slice in the pan. Repeat until pan is full.
6. Cook until the bottom is golden brown, about 1-2 minutes. Flip the slices over and cook until the bottom is golden brown, about 1 minute.
7. Transfer toast to a plate and serve hot with powdered sugar and lemon, syrup, jam, or eat it plain. Shabbat shalom!
You can also make a huge batch and freeze it for later use.Challah French toast8+ slices challah, 1/4" to 1/2" thick
4 eggs
1 cup milk or your favorite milk substitute (I use rice milk)
1/2 T vanilla extract
1 T cinnamon
1/4 tsp nutmeg
1/4 tsp cardamomButter or oil for greasing the pan1. Crack the eggs into a bowl, preferably one with a bottom large enough to fit a slice of challah. Break the yolks.
2. Add the milk, vanilla extract, cinnamon, nutmeg, and cardamom. Whip with a whisk until well mixed.
3. Heat a pan over medium heat. When the pan is hot enough, a drop of water will dance across the surface. If it is too hot, it will evaporate, if too cold, it will sit there.
4. Once the pan is hot enough, grease it with a pat of butter or a teaspoon or so of oil.
5. Dip a slice of challah into the batter, coating it evenly on both sides. Briefly drain the excess back into the bowl, then place slice in the pan. Repeat until pan is full.
6. Cook until the bottom is golden brown, about 1-2 minutes. Flip the slices over and cook until the bottom is golden brown, about 1 minute.
7. Transfer toast to a plate and serve hot with powdered sugar and lemon, syrup, jam, or eat it plain. Shabbat shalom!
Ginataan mais, or sweet corn cooked in coconut milk
One of my favorite holiday dishes is ginataan mais, a sweet, sticky porridge of creamed corn, coconut milk, sweet rice, and sugar. It's a fun dish to bring to potlucks and usually disappears first. Best of all, it's completely pareve (and kosher for Passover if you eat kitniyot).
Ginataan mais
1 ~14oz. can coconut milk
2 cans water (use the coconut milk can)
3/4 cup sweet rice (glutinous rice, malagkit rice)
3/4 cup sugar
1 ~14oz. can cream-style corn (it's sweetened and thickened with cornstarch)Boil 1 can coconut milk + 2 cans water in a 2- or 3-quart pot on medium-high to high. It doesn't matter if it's nonstick or not. If you put the lid on it, leave it open a crack so it doesn't boil over.
Once the mix is boiling, turn the heat down to medium and add the rice. Stir continuously until the rice is cooked. This will take around 10 minutes. The rice is done when it is soft to the tooth, like al dente pasta. You may feel the mix thicken slightly; this is normal and tells you that the rice is nearly done. If you don't stir continuously, the rice will collect at the bottom of the pot and become a fairly effective glue.
Once the rice is cooked, add 3/4 cup sugar and 1 can cream-style corn. Stir to combine.
When the corn is heated through and the mix starts to bubble again, it's done. This usually takes about 3-5 minutes. It will thicken slightly as it cools down. Serve hot or cold.If you get bored with the basic recipe (and it takes quite a while to get tired of it), you can try adding chocolate or fruit. My lola made it with langka (jackfruit) yesterday and it was wonderful. Add whatever you're adding when you add the sugar.
2 cans water (use the coconut milk can)
3/4 cup sweet rice (glutinous rice, malagkit rice)
3/4 cup sugar
1 ~14oz. can cream-style corn (it's sweetened and thickened with cornstarch)Boil 1 can coconut milk + 2 cans water in a 2- or 3-quart pot on medium-high to high. It doesn't matter if it's nonstick or not. If you put the lid on it, leave it open a crack so it doesn't boil over.
Once the mix is boiling, turn the heat down to medium and add the rice. Stir continuously until the rice is cooked. This will take around 10 minutes. The rice is done when it is soft to the tooth, like al dente pasta. You may feel the mix thicken slightly; this is normal and tells you that the rice is nearly done. If you don't stir continuously, the rice will collect at the bottom of the pot and become a fairly effective glue.
Once the rice is cooked, add 3/4 cup sugar and 1 can cream-style corn. Stir to combine.
When the corn is heated through and the mix starts to bubble again, it's done. This usually takes about 3-5 minutes. It will thicken slightly as it cools down. Serve hot or cold.If you get bored with the basic recipe (and it takes quite a while to get tired of it), you can try adding chocolate or fruit. My lola made it with langka (jackfruit) yesterday and it was wonderful. Add whatever you're adding when you add the sugar.
If you omit the corn and add chocolate, you make champorado. If you omit the corn and add glutinous rice balls, it becomes bilo-bilo, which warrants a post of its own.
