Posts Tagged ‘breakfast’

The Scramble Diaries;; pt. 2

In 1223 Church on January 25, 2011 at 7:11 pm

Basic, yet bold.

This is my fall-back scramble. Onions, green pepper, carrots, and mushrooms. Standard spicing: Braggs, nooch, basil, tumeric, and garlic. You really can’t go wrong with it. If Boy George has taught me anything, it’s how to make a good scramble. This time around I left everything a little bigger than my normal dice’r up attitude demands. I think I was onto something because, hot damn! this scramble was perfect.

Oh, she's a beaut.


Tofu Scramble: It never gets old.




The Scramble Diaries;; pt. 1

In 1223 Church on January 24, 2011 at 11:41 am

I’m just gonna slide in here and give you something fresh.

Seems I have started what’s called The Scramble Diaries. I make a lot of scramble. It’s always different. I feel it deserves it’s own special focus.

Yesterday I didn’t have any carrots or mushrooms (gasp!) so I improvised with

corn and dill!



Roasted Red Pepper Scramble with Corn and Dill

What a babe! Look close, do you see those slivers of dill? This scramble was SO good it didn’t need katsup, salt, or hot sauce! Can you even imagine that? I never thought I would see the day. I wasn’t even looking forward to that day, but let me tell you I will gladly have it roll around again.

Here she is on the plate with my homemade hashbrowns:


The lucky scramble mingles with hashbrowns.

Hot damn!

I’m not posting any recipes right now, but if you ask nicely I might cough one or two up.





In Not-my-street-eats on November 9, 2009 at 1:51 pm

Cafe Eyelevel

“Always vegan and gluten-free options”  – Eyelevel Cafe

After dancing the night away at the 12th Annual Witches Ball at The Seahorse Tavern*, my friend Jill and I slapped on some fresh eyeliner and hairspray and trotted down to Eyelevel Gallery for delicious vegan waffles. They were hearty, full of grains, and smothered in softened slithers of apple and COCONUT WHIPPED CREAM.

Cafe Eyelevel Waffles Nov 8

Eyelevel Waffles with Maple Syrup and Whipped Coconut Goodness

This Waffle House was complete with a swanky coffee-obsessed man working a compact espresso machine. Oh long shots, how you do me… how you do me.

Also: Check out our sweet gold table cloth !

Can’t wait for the Dessert Spectacular on Thursday. It will have live music, too!



*The Seahorse Tavern just won the Music Nova Scotia award for ‘Venue Of The Year’! Congrats, Seahorsie… you were always my favourite.


In 2061 North Park on November 9, 2009 at 1:11 pm

The other morning, flooded with a fridge of new groceries, I chose the simple and delicious option of Tofu Scramble ! I know I said it’s simple, and it is… but I gave it a new twist with hickory smoke flavour and edamame. I don’t know if I can ever go back. This mightbe on the menu for Christmas Brunch ’09. (Get excited!)

Edamame Tofu Scramble

Smoked Edamame Tofu Scramble


Normally I keep my personal recipes top-secret until I’m properly and genuinely sweet-talked… but today, I am full of glee and here it is:

Before you do your veggie prep, get a small bowl. Take 1/2 a block of vita-soy firm tofu (or your favourite firm tofu!), squeeeze it over the sink to get the excess water out, then crumble it into the bowl.



1 tsp tumeric
1 tsp oregano
3 tbsp nutritional yeast
1 tsp chopped cilantro, fresh or high quality dried.
1.5 tbsp maple syrup
1 tsp cock sauce/chiligarlicsauce/sriacha
3 -4 tbsp braggs
1.5 tsp garlic powder
a couple shakes of paprika
1/2 tsp med ground pepper
3 drops of liquid hickory smoke


Dice up one medium onion about 1/4″ wide, and a carrot sliced down the center and then sliced across about 3mm thick. Sautée with oil and salt over medium heat until the onions are almost translucent. Quickly throw in 1/4 cup of frozen, shelled edamame and sautée on med-high until they don’t look frozen anymore.

Toss in your sexy tofu mix and reduce to a medmed high. Mix it all up and cook, tossing every few minutes until everything is brown (: pressing down with a big spachula every so often to infuse flavours.



In 2061 North Park on October 27, 2009 at 2:50 pm

This is everything I thought to take a picture of from July until now:

Chocolate Chip Cookies

Chocolate Chip Cookies

Isa’s NEW CCC recipe was utilised here. The one from her blog on The Post Punk Kitchen. These Chocolate Chip Cookies were made for a random Sunday in Summer Bake Sale on my front stoop.

Stacked Pancakes with Blueberry Strawberry syrup

Stacked Pancakes + Blueberry Strawberry Syrup

Summer breakfast of Champions. My own perfected pancake recipe with an improvised strawberry blueberry glaze. Genius, I know.

4 WIld Local Berry Coconut Crisp

Quadruple Berry Coconut Crisp

My dear friend Sarah landed in Halifax from Virginia, went out on the town, got slammed, came home completely smitten with the evening. We chattered and around 2am I had the brainstorm to make a Quadruple Berry Coconut Crisp with Crisp Crust! Alas, she passed out while I was making it and we ate it for many meals the next few days. Glorious.



Unicorn Pie

No unicorns were harmed in the crafting of this pie, of course! The only treasures buried inside are high-bush and low-bush blueberries. Both berries are of the wild, organic Nova Scotian variety. The crust was made with Earth Balance shortening and Speerville Mills All Purpose Light Spelt flour.

There you have it, folks! My first post.



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