dulce de leche crepes

Okay, so this isn't exactly brunch fare, but I've seen plenty of people serve crepes for breakfast, so why not?

This recipe from Terry Hope Romero from Viva Vegan! was sensational. (Link is through Vegan.com) Not only does she have an excellent crepe recipe, but also a fabulous caramel sauce. I think my kids could have eaten that sauce all by itself!

As I have already blogged about not having a nonstick pan, I don't mind saying I was a little apprehensive. I used my cast iron griddle and it worked great! I don't believe Indians have nonstick for their dosas, so I figured cast iron would work for me, too. It did. I couldn't tilt the griddle like I have tilted a skillet while making crepes before, but even that didn't prove to be an obstacle - spreading the batter with the back of the ladle was efficient.

We served ours with Rice Dream ice cream and everyone was bouncing off the walls in no time (sugar rush :)

Sometimes you can and should have dessert for breakfast.

Cost Breakdown:
Silk creamer: $1.50
brown rice syrup: $1
sugar: $.50
flours: $1.50
  plantains: $3
lime and Earth Balance: $2
Total to make 5 servings:
$9.50

cubano vegano sandwich

Continuing with the Viva Vegan! cook-athon, I made the Cuban sandwich. Kick-butt! The family absolutely loved it and great appreciation was given to Terry Hope Romero.

A very authentic version of the famous Cuban sandwich of mustard, thick bread, sweet pickles and 'pork' (I used soy curls rehydrated in 'checken' like broth, liquid smoke, lime juice, garlic and Whorchestire Sauce because I forgot all about the seitan). Great sandwich!

Cost Breakdown:

bread: $3

soy curls: $3

condiments: $2

Daiya: $2

Total to make 5 sandwiches:

$10.00