Vegan Broccoli Pancakes With Sweet Cauliflower Walnut Cream

Breakfast & brunch guests would be in for a delicious surprise!

I love pancakes.
I also adore broccoli.
These two joys combined together into an amazing little morning experiment! With yummy green florets added to pancake batter and pan fried with light olive oil drizzle, flapjacks browned to a lovely caramel brown. Cauliflower Walnut Cream is touched by agave nectar for an incredibly nut infused "syrup" that was made for untraditional broccoli breakfast!
These recipe makes 4, but I could only engulf two.

Vegan Broccoli Pancakes With Sweet Cauliflower Walnut Cream Ingredients and Preparation

Pancakes

2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoon sugar
1 teaspoon olive oil
1 teaspoon salt
1/4 teaspoon black pepper
1 cup broccoli, cooked and chopped

Cream

1/3 cup walnuts
1 cup cauliflower, cooked
1/4 cup unsweetened almond milk
2 tablespoon flax seed
2 teaspoon agave nectar
1 teaspoon garlic
1 teaspoon turmeric
1/2 teaspoon salt
1/4 teaspoon white pepper

After lightly oiling and preheating skillet set to medium-low heat, mix all ingredients together, adding broccoli last.

Pour 1/3-1.2 cup batter into hot skillet, spread across, cover, & let cook on each side for 3-5 minutes.

Top with sweet cauliflower walnut cream & a side of sliced Roma tomatoes adds beautiful taste as well as color!

The Story Of The Unfortunate Vegetable "Omelet"

Fallen apart, open faced "omelet" topped with avocado, a pumpkin maple muffin from Thistle at 2nd Street Market, and a chocolate banana smoothie.

I have been getting away with the lack of using oils for weeks now and have been very enthused about keeping up the tradition. Besides, olive and coconut oils have been so beneficial for exterior purpose- making my skin and hair look radiant when mixed with raw shea and cocoa butters! :D
So this past Saturday, the first of September actually, thought I could continue celebrating "oil free" accomplishment by attempting a tofu omelet.
Insert music of doom.
Da da da dum.

Vegetable "Omelet" Ingredients
1/2 package tofu (though I used extra firm, looks like it's highly recommended to use Mori-nu Lite Silken)
3 tablespoon unsweetened almond milk
1 tablespoon nutritional yeast
1 tablespoon arrowroot powder
1 teaspoon minced garlic
1/2 teaspoon dried chopped onion
1/4 teaspoon turmeric
1/4 teaspoon salt and pepper

Filling
1 cup cooked brown rice
2 cups spinach
1 cup cooked drained chickpeas
2 diced Roma tomatoes
1 teaspoon minced garlic
1/4 cup chopped red onion
1 ripened avocado (does anyone really eat only half?)
salt and pepper to taste

There goes the batter in the medium heat nonstick pan, looking smooth. Looking fine. 

Yet 7 minutes later, the mean spatula made it fall apart upon flipping. I singlehandedly salvaged disaster by placing my filling on top. Thus, making it an open faced "omelet."

In the end, a bit cohesive and a little messy, but certainly not scrambled, the opened faced "omelet" is topped with brown rice, Roma tomatoes, spinach, chickpeas, and sliced avocado. 

Tasted creamy and smooth, but I would have much preferred a more firmer texture. 

Though not of the desired consistency, it was a yummy, fulfilling breakfast/brunch dish and I probably would make it again because by that last savory bite, stomach too stuffed for that pumpkin muffin, I finally decided to fall in love.
That happens often in these test kitchen experiments.
One minute, I'm sad and gloomy over my plate and the next, I wished not to have been so harsh when leftover crumbs are staring at me.
Still, wished I read this blog post here first: Low Fat Vegan Silken Tofu Omelet
Definitely a pivotal aide for my next "omelet" attempt and happily enough, her recipe doesn't call for any oil either! :D

Breakfast Of Champions: Panko Breaded Tofu, Baked Sweet Potatoes, And Green Peas!

Breakfast time!

Tofu, sweet potatoes, and green peas.
Doesn't that combination sound like a most unconventional breakfast?
More like a hearty supper, I suppose, but a craving is a craving.
Had to satisfy my hungry stomach and though the whole process took an ample amount of time, the end results were deliciously fulfilling!

First peeled. Saved the scraps for later!

After dicing, sweet potatoes were hand tossed about in olive oil, vanilla, ginger, nutmeg, cinnamon, and cloves.

1 large and peeled sweet potato
1/2 tablespoon olive oil
1/2 teaspoon vanilla
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon cloves

The sweet potatoes are layered on an oiled cookie sheet, placed in the oven at 350 degrees, and baked for 30-40 minutes until softened. Tasted amazing, but may add a touch of brown sugar and toasted walnuts for next time.

Leftover moist block of tofu was sliced in three parts (did not drain access water).

Swirled around in panko bread crumbs, salt, pepper, sage, rosemary, oregano, thyme, and parsley until evenly coated.

Pan fried in olive oil on medium heat.

Timing is everything when it comes to trying to eat a square meal!

While the yams were baking and fragrantly smelling up the kitchen, I turned on the stove and shifted tofu in gear.

1/2 block of slightly dampened tofu
1/3 cup Japanese Panko Bread Crumbs
1 tablespoon flour
1/4 each sage, rosemary, thyme, oregano, and parsley
1/4 teaspoon salt and pepper
1/4 teaspoon onion and garlic powder (optional)

Yes, the tofu is indeed the other half from two days ago. So that's like 65 cents per meal.
Pan frying them in the skillet, each side browning for about 10-13 minutes on medium low heat setting and covered. Not trying to bother with standing them up on the four thinner sides, they are left alone, making the tofu look like seared fish filets.

I used frozen peas, cooking them according to package directions (boiled) and tossed them with red onions, garlic, and pepper.

Nothing fancy here.

Closeup of sinking into succulent breakfast!

Delicately crisp on the outside and tender juiciness on the inside, just like chicken. Only better because it's tasty, flavorful, and no one had to die!
To be honest, thought I would starve without rice or pasta addition (sadly enough have one or the other with almost every meal!), but I'm surprisingly quite satisfied.
This could've easily translated to a wonderful dinner.
Portions are about right.
An awesome start of the day, I have the desire to think further out of the box!
Now let's get on with Mommy's birthday....