Holiday Breakfast

Breakfast Potatoes

  • 5 Potatoes, diced into 1 inch sections
  • 3 Tbsp Olive Oil
  • 1 Tbsp Salt
  • ½ Tbsp Pepper
  • ½ Tbsp Smoke Paprika
  • ¼ Tbsp Rosemary
  • ¼ Tbsp Thyme

Biscuits and Gravy

  • 1 Can of Dairy free prepackaged biscuits (can substitute homemade if time is available)
  • 1 Head of cauliflower (only need half)
  • 2 Cloves of Garlic
  • ½ Tbsp of Salt
  • ¼ Tbsp of Fresh Ground Pepper
  • ¼ Tbsp of Fennel seed
  • ¼ Tbsp of rubbed sage
  • ½ Cup of Plant-based milk (soy, almond, cashew)

Eggplant Bacon

  • 1 Eggplant (only need half)
  • 2 Tbsp Olive Oil
  • 2 Tbsp Liquid Aminos (can substitute Soy Sauce)
  • 1 ½ Tbsp Maple Syrup
  • 1 Tbsp Vegan Worcestershire
  • 2 Tsp liquid Smoke
  • 2 Tsp Smoked Paprika
  • ¼ tsp salt
  • ¼ tsp Garlic powder
  • ½ tsp Fresh ground pepper

We are going to make these recipes all together and they should all be finished around the same time!

Directions:

  • Start with the Eggplant bacon first. Begin by preheating your oven to 250 degrees.
  • Slice your eggplant in half lengthwise. Set aside one half for later use. Then slice your eggplant in half lengthwise again. Use a very sharp knife or a mandoline to cut your eggplant quarters into thin slices (not paper thin, but close), set aside
  • In a small mixing bowl combine, olive oil, liquid aminos, maple syrup, vegan Worcestershire, liquid smoke, paprika, salt, garlic powder, ground pepper.
  • Place parchment paper on baking sheet, then place eggplant slices on paper, and brush with seasoning mixture, flip and repeat to coat both sides, sprinkle with pepper
  • Put baking sheet in the oven and bake for 30-35 minutes, until eggplant bacon looks red and dry, it will crisp up more as it cools – set aside
  • Turn up the oven to the correct temp for your biscuits and allow it to pre-heat
  • Cut your cauliflower in half, save one half for a later use, dice the other half into 1” sections
  • Place cauliflower in pot with two peeled, smashed cloves of garlic cover with water, bring to a boil and cover, simmering for 15-20 minutes
  • Dice potatoes into 1 inch cubes, add to a skillet with hot olive oil and begin to fry them
  • Add your biscuits to the oven, cook according to directions
  • Stir potatoes frequently, allowing them to brown and crisp but not burn
  • Add all seasonings to potatoes once they reach a golden brown and cook for another 5 minutes and then remove from heat
  • Your cauliflower should be soft now, remove it from heat and add to high speed blender with spices and milk, blend to desired consistency
  • Add your bacon back to the over for the last 2 minutes of the biscuits baking to rewarm them
  • Remove biscuits/bacon from the oven
  • Make your plate and enjoy!

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