Sweet + Savory

So, the other day I said those Summer Market Waffles could go either way. Sweet or savory. To use up our mega-stores of squash, we ate the waffles each morning this week. It was a grand week, I must say. And guess what I found out? You don't have to choose just one direction for breakfast to go on the flavor spectrum.

See what I mean?

I'm not the type to go nuts and give a gazillion variations on the same recipe. But I'd say this change up (however slight) on the waffle recipe was a huge winner. So much so, I felt compelled to give it to you TODAY so you'd have it in time for weekend brunch. (I hope you all have at least a little time for a weekend brunch.)

This version two point zero is heartier, more flavorful. Just . . . different. So, give it -- and the original, yellow squash + basil filled Summer Market Waffles -- a try!

ZUCCHINI + CARROT WAFFLES
still vegan, still great topped with syrup or eggs

What you'll need . . .

• 1/2 cup shredded zucchini
• 1/2 cup shredded carrot
• 3/4 cup all purpose flour
• 1/3 cup buckwheat flour
• 1 cup water
• 2 tablespoons olive oil
• 2 teaspoons baking powder
• 1 tablespoon brown sugar
• pinch salt
• splash vanilla extract

// Mix everything together, scoop into your waffle maker, and cook as directed.


I was all set to have my sweet breakfast drippy with maple syrup goodness . . . when Stephen motioned over to the stove. He had made surprise tofu scramble! I noticed immediately it wasn't the usual recipe we use (that curried masterpiece is here), but instead a sort of hack -- a shortcut -- with only a few simple ingredients.

TOFU SCRAMBLE HACK

What you'll need . . . 

• 1 block tofu, crumbled
• good pinch salt + pepper
• 1 to 2 tablespoons low sodium soy sauce
• 1/4 to 1/2 teaspoon thyme
• 1/2 teaspoon smoked paprika

// Stephen actually crumbled the tofu the night before (I had no idea!) and mixed in the seasonings to let sit overnight. Then this morning he put a fry pan over medium-high heat with a bit of olive oil and cooked until browned on all sides. I imagine you could just put everything together in the moment, though.

Now that we have his + her breakfasts . . .


Here's what he + she will be reading at the beach in the next couple weeks. What are you guys reading? Any suggestions? I'm thinking Under the Dome will keep Stephen occupied for a while, but I'll likely breeze through Cinderella Ate My Daughter.

And don't forget to enter the Mighty Leaf iced tea GIVEAWAY!

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Green Eggs, er, Banana Scramble . . .

It's been a while since we posted a banana scramble recipe. And it's also been a while, as some of you have pointed out, since we've posted a vegan recipe. It's not that we've forgotten about that part of the site. Far from it. We've just been eating a TON of plain fruits and veggies, and when we've made something recipe-worthy, it's had eggs, cheese, or yogurt in it.

It happens. But all you vegans (and vegan-lovers) out there should appreciate this breakfast.

SAVORY BANANA SCRAMBLE -- OPEN-FACED

What you'll need . . .

• 1 large banana, mashed
• 1 tablespoon cornmeal
• 1/2 teaspoon smoked paprika
• 1/2 (or so) scoop Midori Greens (or other greens supplement)
• Black pepper, to taste
• Chopped green pepper
• Hot sauce
• Whole wheat English muffin, toasted

Method . . .

1. Mash your banana well -- until egg-y. Then mix in the cornmeal, paprika, Greens, and black pepper. Set aside.
2. Spritz a bit of canola or olive oil into a frying pan over medium-high heat and toss in your green pepper. Cook for a few minutes -- until softened and lightly browned. Then toss these into the banana mixture.
3. Lower the heat a bit and spritz in a bit more oil. Pour in the banana mixture and cook -- lightly mixing with a pancake flipper (the technical name isn't with me right now). Toss around until lightly browned.
4. Lay out your English muffin on a plate and divide your banana mixture into two sections. Top each muffin with half the mixture. Top with hot sauce.
5. Enjoy.

If you don't have a greens supplement, I imagine if you pulsed the banana in a food processor with some spinach or kale, that'd do the trick as well. It's sort of like making a green smoothie.

BLOGTASTIC "OPEN MIC"

We're SUPER DUPER excited at all the interest in the Blogtastic "Open Mic" that's we're hosing on February 25th. For more information, see our previous post with all the details.

And if you'd like to sign up officially (don't be scared -- we're all in this together!), rather than emailing us -- please add your name and blog name to this list (feed readers may need to hop on to neverhomemaker.com). We're thinking we'll post a similar list the day of so you may link to your specific post.



THURSDAY STYLE

I have a feeling opinions will be split on this one. I tried pairing my loose-fitting top with a thicker belt than usual. I also tried not wearing jeans to work. I like it -- but there's probably something wrong with wearing a brown belt and black shoes.

I don't really have brown shoes (well, I have boots), and I'm not planning on buying any anytime soon.


Shirt: J. Crew (clearance)
Sweater vest and shoes: Target
Belt: Kohl's
Cords: Gap

My knitting project is coming right along. It's going to be at least double what you see in this photo. Another eternity scarf. Just really exaggerated for extra warmth.

If you'd like to catch up on my style transformation, just click these links:

• Post 1: Fleece and Luon -- No More!
• Post 2: Weekend Happenings -- Style Edition.
• Post 3: Yet Another Belted Shirt
• Post 4: Resisting the Belt. For Today.
• Post 5: Blogtastic "Open Mic" and Friday Style
• Post 6: New Wardrobe!
• Post 7: Fish, Cornbread, and Jean Skirts

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Curried Tofu Scramble: A Stephen-Favorite

I'm sure you've noticed the (painfully obvious) pattern emerging in my cooking/baking posts versus those recipes designated as Stephen-favorites. Mine are full of fat and sugar -- cookies and cupcakes mostly. Some apples sparkling with sugar. Veggies bathed in coconut milk. Stephen's, however, are teeming with veggies and lean protein.

He is truly the yin to my yang.

Despite your dietary preferences, curried tofu scramble works for any meal. Stephen enjoys it as a hearty post-run breakfast on Sundays . . . while I most enjoy it at night. With several slices of buttery french-bread toast.

What you'll need . . .

• 1 lb. extra firm tofu, drained and pressed
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cups mushrooms, sliced
• 1 cup broccoli, chopped
• 2-3 cloves garlic, minced
• 1/4 cup low-sodium soy sauce
• 2 teaspoons curry powder
• 1 teaspoon paprika
• 1/2 teaspoon tumeric
• 1 teaspoon salt

Method . . .

1. Heat oil over medium-high heat and add onion. Saute until glassy.
2. Add mushrooms and broccoli. Saute for another 5 minutes (or so) until broccoli is softened.
3. Now add the garlic, soy sauce, spices, and salt.
4. Crumble the tofu (with your hands) and throw into the pan as well. Cook for 15 to 20 minutes -- stirring often -- until the flavors are well mingled.

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter to be the first to know what the (never home)makers are up to. And we’ll love you forever <3

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