Spicy Cajun Hash on Grits Recipe for Valentine's Day
Creamy grits under a spiced Cajun vegetable hash, a savoury Valentine's breakfast instead of pancakes. The spice mix, the grits and how to time both.
From the five minute weekday version to the slow Sunday one. Pancakes, scrambles, oats and bakes, plus the egg replacements that actually hold together.
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Creamy grits under a spiced Cajun vegetable hash, a savoury Valentine's breakfast instead of pancakes. The spice mix, the grits and how to time both.
Vegan banana oat pancakes blend ripe banana, rolled oats and plant milk into a naturally sweet, fibre-rich batter with no eggs or dairy needed.
Oat milk wins on cereal for creaminess and because it does not go watery. Seven plant milks ranked on taste, texture and how they hold up in the bowl.
Vegan poached eggs use a silken tofu white set with agar agar and a soy milk yolk, seasoned with kala namak for that unmistakable eggy flavour.
Gluten-free vegan oat bars layered with strawberry jam and built on almond flour, quinoa flour and flax. A sturdy slice that travels in a lunchbox.
Chia seeds set this strawberry jam in about 15 minutes, so there is no pectin and no refined sugar. Good on toast, waffles or straight from the jar.
Blueberry chia jam takes 15 minutes and three or four ingredients. Chia seeds set it instead of pectin, and it keeps about a week in the fridge.
Tofu scramble is a vegan alternative to scrambled eggs made from crumbled tofu, turmeric and spices, cooked in about 15 minutes with five flavour options.
A flax egg replaces one whole egg: mix 1 tbsp ground flaxseed with 3 tbsp water and chill for 15 minutes until it thickens like an egg.
Vegan tigernut flour pancakes blend tigernut, rice and buckwheat flours for a soft, gluten-free stack with no added sugar, ready in about 15 minutes.
Vegan English pancakes use aquafaba instead of egg and baking powder instead of yeast, giving a thin, light batter that rests for about 10 minutes.
Vegan sourdough pancakes come out crisp at the edges and fluffy inside, and they use up starter discard. Soy-free, with a hint of apple sauce.
These vegan sourdough croissants are egg-free, sugar-free and carry three times the fibre of the usual pastry. Full method and folding tips inside.
Vegan cottage cheese is silken tofu broken into curds and folded through a blended cashew dressing with nutritional yeast, lemon and a little vinegar.
Homemade vegan bagels need only flour, yeast, water, salt and seeds. Boil them briefly, then bake for 25 minutes for a chewy, dairy-free crumb.
Vegan eggs benedict on toasted English muffins with vegan ham, tofu scramble and a smooth dairy-free hollandaise. A savoury breakfast worth the effort.