Holiday Breakfast

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

• 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!