Eat Our Feelings » Breakfast and Brunch http://www.eatourfeelings.com Tue, 09 Feb 2016 16:06:22 +0000 en-US hourly 1 Oat Cakes http://www.eatourfeelings.com/emmarecipes/oat-cakes/ http://www.eatourfeelings.com/emmarecipes/oat-cakes/#comments Sun, 25 Jan 2015 04:29:44 +0000 http://www.eatourfeelings.com/?post_type=emmarecipes&p=1198

Oat Cakes

From Eat Our Feelings | Breakfast and Brunch | American

00:30
00:10
00:20
cal Calories 342kcal
High fat Total Fat 14g
sat fat Saturated Fat 2g
chol Cholesterol 0mg
High sodium Sodium 937mg
carbs Total Carbohydrate 47g
Serving size 179g Calories from fat 126kcal Fiber 5g Protein 9g Sugar 9g

Ingredients

  • 2 cups oat flour
  • 2 tbsp baking powder
  • 1/4 tsp salt
  • 2 tbsp flax meal
  • 6 tbsp water
  • 1 1/4 cup almond milk (or other non-dairy milk)
  • 1 tbsp oil
  • 1 tsp almond extract
  • 2 tbsp maple syrup
  • 1 tsp nutmeg (freshly ground, if possible)
  • 1 tsp cinnamon
  • oil, to coat pan

Directions

  1. In large bowl, whisk together flax meal and water, allowing to thicken for about 5 minutes
  2. In medium bowl, whisk together dry ingredients.
  3. Whisk wet ingredients into flax mixture. Add dry ingredients to wet, stirring until lumps are gone. It will be a thick batter.
  4. Heat oil on griddle or large skillet, over medium heat. Scoop about ¼ cups of batter onto griddle, and very light spread into cakes about 3 inches in diameter. When bubbles start to form, flip the cakes and cook on the other side until both are golden brown. Tip: Keep your oat cakes warm by popping them in a warm oven (200) on a plate. Just make sure it's not plastic!

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]]> http://www.eatourfeelings.com/emmarecipes/oat-cakes/feed/ 0 Smokey Tempeh Sausages http://www.eatourfeelings.com/emmarecipes/smokey-tempeh-sausages/ http://www.eatourfeelings.com/emmarecipes/smokey-tempeh-sausages/#comments Sun, 25 Jan 2015 04:26:22 +0000 http://www.eatourfeelings.com/?post_type=emmarecipes&p=1194

Smokey Tempeh Sausages

From Eat Our Feelings | Breakfast and Brunch | American

00:30
00:10
00:20

Ingredients

  • 1 8 oz block of tempeh, steamed
  • 1/2 cup mashed cooked carrots
  • 1 tbsp oat flour
  • 2 tbsp oil
  • 2 tsp smoked paprika
  • 1 tsp carraway seeds
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 2 tsp tamari or soy sauce
  • 1 tsp salt

Directions

  1. Preheat oven to 400. Line a baking sheet with parchment.
  2. Steam tempeh until soft, and allow it to cool until you can comfortably touch it.
  3. Combine all ingredients in bowl, kneading with your hands, until it’s an even dough.
  4. With wet hands, form donut-hole sized balls, lightly patting into patties about 2 inches in diameter. Space them evenly on sheet, and bake for about 15 minutes on each side, or until golden brown on either side. Let cool for a few minutes, as they will firm-up.

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]]> http://www.eatourfeelings.com/emmarecipes/smokey-tempeh-sausages/feed/ 0 Tomato and Cheddar Scramble with Avocado http://www.eatourfeelings.com/sasharecipes/tomato-and-cheddar-scramble-with-avocado/ http://www.eatourfeelings.com/sasharecipes/tomato-and-cheddar-scramble-with-avocado/#comments Sun, 25 Jan 2015 02:50:05 +0000 http://www.eatourfeelings.com/?post_type=sasharecipes&p=1183

Tomato and Cheddar Scramble with Avocado

From Eat Our Feelings | Breakfast and Brunch | American

00:25
00:10
00:15
cal Calories 387kcal
High fat Total Fat 27g
High sat-fat Saturated Fat 8g
High chol Cholesterol 389mg
High sodium Sodium 1179mg
carbs Total Carbohydrate 19g
Serving size 245g Calories from fat 241kcal Fiber 3g Protein 19g Sugar 11g

Ingredients

  • 6 eggs
  • 1/2 red onion, small dice
  • 1 cup grape tomatoes, halved
  • 3/4 cup grated cheddar cheese
  • 2 tbsp parmesan cheese
  • 1/4 tsp garlic powder
  • A pinch of salt and pepper
  • 1/2 avocado, sliced
  • Parsley, chopped, for garnish
  • oil, to coat pan

Directions

  1. In a bowl, whisk eggs, parmesan, salt, pepper, and garlic powder.
  2. In pan, saute onion over medium heat, until translucent. Stir in tomatoes and continue to cook for about 2 minutes, or until skin of tomato starts to pucker and pull away.
  3. Add eggs to pan, and stir lightly with a wooden spoon, to avoid burning. When eggs begin to come together, but are still a bit runny, add cheddar cheese. Tip: If eggs seem done before cheese has melted, briefly cover the pan with a lid, allowing the steam to melt the cheese.
  4. Top with sliced avocado, and garnish with parsley.
  5. Serve immediately (or as soon as possible!).

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