Spinach Mushroom Quiche (plant-based)
A savory breakfast is a nice change around here, especially lovely for a Sunday brunch. This quiche with mushrooms, peppers, spinach, and feta cheese would be good any time of day though.
Who doesn’t love a good start to the day? These are the meals we make when we wake up – quick things during the week and more elaborate feats on the weekend. I hope you enjoy these plant-based breakfast recipes! ❤️
A savory breakfast is a nice change around here, especially lovely for a Sunday brunch. This quiche with mushrooms, peppers, spinach, and feta cheese would be good any time of day though.
Take one of these lemon raisin scones, slice and fill it with fruit and cream or butter and jam, and you have a classic British teatime snack.
My grandma’s favourite flavour combination was strawberry rhubarb, so this one is for her. It’s easy to put together for an elegant and delicious dessert!
Blueberry grunt is a fun dessert or breakfast to make – it’s basically like a giant blueberry-upside down muffin that you make in a pan on the stove.
This peach blueberry bread pudding is a plant-based version that uses coconut milk for extra creaminess.
Based on a Samoan recipe for pani popo, the buns have a lovely, sweet coconut glaze. These are the softest, sweetest pull-apart rolls you can bake. They will melt in your mouth.
Every time I visit my parents in Toronto, it’s a must to stop by their local Jewish bakery and pick up some fresh blueberry buns. They’re packed with a thick blueberry sauce and not ridiculously sweet.
If you’ve never tasted chocolate babka from a good Jewish bakery, it’s a bit like brioche swirled with a rich chocolate filling braided into the dough.
This crusty fluffy bread came out so tasty, our most particular eater asked for 4 helpings!
This one is moist and scrumptious, and based on a breakfast I enjoyed at a retreat center once. It’s also a great way to use up leftover bananas. A freshly baked best banana bread never lasts long around here!