Tomorrow, Valentine's, is our 24th anniversary, but after 24 years, Valentine's comes when it's convenient. Saturday felt like a great day for Valentine's breakfast so why not?
Something sweet and savory - perfect for a long relationship to tide you over in the good times and bad.
Hapa Blueberry Cake
adapted from Everyday Happy Herbivore's Blueberry Breakfast Cake
1 cup whole wheat flour
1 cup cake flour
1 tsp ground cinnamon
1/2 tsp baking powder
1/2 c unsweetened applesauce
1/2 c date sugar, raw sugar or brown sugar
1 tsp vanilla extract
1 cup soymilk
1 cup frozen blueberries
Mix the dry ingredients in a bowl (flour, cinnamon, ginger, baking powder, baking soda). I love that look of the mix right before it's sifted together.
Add the applesauce, sugar, vanilla and milk in the dry ingredients and mix until just combined. Try not to over beat it or the cake won't rise. Gently fold in the frozen blueberries. Pour it into a greased square pan and bake in a 350 degree oven for 30-35 minutes, or until a toothpick in the center comes out clean.
Kaiulani Curry Spiced Tofu Scramble
Cut up and water saute vegetables. While you're doing that, press the tofu.
I used garlic, onions, red and orange peppers and spinach. Set aside.
Place the block of tofu in a nonstick skillet and break apart into large chunks with a spatula. Cook over medium high heat until the tofu releases its water, about 3-4 minutes.
Add 3 T. nutritional yeast
1 tsp garlic powder
1 tsp onion powder
1/4 tsp turmeric
1/2 tsp ground cumin
1 T. Kaiulani curry mix (I found this at the Kapiolani Community College farmer's market)
soymilk or water as needed
Break up any large chunks until it looks like scrambled eggs.
I add a little bit of soymilk to make it creamy. Mix in veggies and continue to cook until everything is warmed up and the water has evaporated.
Happy Valentine's Day and happy anniversary to Big Spazz. The food has always held us together, so here's to 24 more years of healthy eating.