8 Easy Breakfast You Should Make This Week
What you eat for breakfast informs how you feel physically and emotionally all day long. Whether it’s a healthy, hearty bowl of savory goodness or a sweet breakfast treat, start your day with a meal that leaves you feeling like it’s going to be the best day ever!
1. Polenta French Toast with Maple-Glazed Blueberries
One day I was working on a recipe for a basic polenta loaf and realized it tasted a lot like French toast. So I decided to turn my creation into the classic European breakfast. I add black salt to the batter (which gives it a hint of egg flavor), and serve it with cinnamon and glazed blueberries. The loaf needs to rest for a few hours or overnight before slicing and baking it, which makes it very convenient to enjoy the next morning, but you do need to plan ahead.
Makes 1 9-by-5-inch loaf pan, or 12 to 18 slices
Ready in 30 minutes (plus at least 3 hours to set)
Ready in 30 minutes (plus at least 3 hours to set)
1½ cups polenta (coarse cornmeal)
½ teaspoon black salt (or sea salt)
3 cups unsweetened, unflavored plant milk
¼ cup Date Paste
1 teaspoon baking soda
2 cups fresh or frozen blueberries
2 tablespoons pure maple syrup
Ground cinnamon
1. Combine the polenta and salt in a medium bowl and set aside.
2. Bring the plant milk and 3 cups water to a boil in a large saucepan over high heat. Reduce the heat to medium-low and add the polenta, whisking while you add it so it doesn’t form lumps. Add the date paste and stir with the whisk to combine. Simmer the polenta for 15 to 20 minutes, until it is cooked (it will no longer feel gritty) and the liquid is absorbed.
3. Combine the baking soda with 3 tablespoons water in a small bowl. Brush the bottom and inside of a loaf pan with the baking soda water and keep the remaining liquid for later use. Pour the polenta into the prepared loaf pan and set aside to cool completely. Brush the top of the bread with the remaining soda water. Cover with plastic wrap and refrigerate overnight, or for at least 3 hours, to set.
4.Preheat the oven to 450°F. Line a baking sheet with parchment paper.
5. Remove the loaf pan from the refrigerator and invert it onto a cutting board to release the loaf. Slice the loaf into ½-inch to ¾-inch-thick slices.
“Brushing the loaf with a wash of baking soda and water gives it a pretty, golden brown color when baked.”
7. While the French toast is baking, place the blueberries in a medium sauté pan and cook for 3 to 5 minutes, until they begin to turn dark blue and burst. Stir in the maple syrup and remove from the heat.
8. Serve the French toast with the maple-glazed berries and a dusting of cinnamon.
NOTE: You will need silicone or nonstick 9-by-5-inch loaf pan to make this.
2. Salvadoran Breakfast Tortillas with Chipotle “Sour Cream”
My assistant Josie Bonilla is Salvadoran. We spend hours in the kitchen cooking and talking about food. She introduced me to traditional Salvadoran tortillas, which are smaller and much thicker than Mexican tortillas. They’re more like corn cakes. Plantains, a type of banana, are also a staple in Salvadoran cuisine. I really enjoy their sweet flavor when paired with savory ingredients as they are in this recipe. If you don’t have the time to make the Salvadoran tortillas, pile the delicious toppings onto warm or toasted store-bought corn tortillas.
Makes 8 to 10 tortillas
Ready in 30 minutes
1 cup masa harina
¼ teaspoon sea salt
1 plantain, cut into ¼-inch slices on the diagonal (about 1½ cups)
1 (15-ounce) can black beans, rinsed and drained (about 1¼ cups)
2 tablespoons finely chopped fresh cilantro
¼ teaspoon ground cumin
Chipotle “Sour Cream” or Tofu “Sour Cream”
1. Combine the masa harina and salt in a medium bowl. Add 1 cup water and mix with a rubber spatula until a wet dough is formed. Using your hands, gently knead the dough in the bowl until it binds without being sticky, adding more water to achieve a Play-Doh-like consistency.
2. Fill a small bowl with water. Roll 2 tablespoons of the dough into a ball. Place the ball on the palm of one hand and press it with the other to form a tortilla that is 3 inches in diameter and ¼ inch thick, dipping your hands in the water if the dough sticks. Place the tortilla on a plate and form the remaining tortillas in the same way.
3. Heat a large nonstick griddle or sauté pan over medium heat. Working in batches, lay the tortillas on the griddle or in the sauté pan and use a pastry brush or your fingertips to lightly coat the surface of the tortillas with water. Cook for about 4 minutes, until the undersides are golden brown. Flip the tortillas, and cook for about another 4 minutes, until golden brown. Line a bowl with a dishcloth and place the tortillas in the bowl. Cover with the cloth to keep the tortillas warm until you’re ready to use them. Repeat, cooking the remaining tortillas in the same way.
4. Preheat a large nonstick sauté pan over medium-high heat. Lay the plantain slices in the sauté pan and cook for 3 to 4 minutes, until the undersides are caramelized. Flip and cook for another 3 to 4 minutes, until caramelized. Remove the plantains from the sauté pan and set aside.
5. Combine the beans, half of the cilantro, the cumin, and ½ cup water in a large sauté pan and cook them over medium heat for about 5 minutes, smashing the beans with a potato masher, until they are warmed through.
6. To serve, place one tortilla on a plate and spread the beans over them. Top with a few slices of plantains and a dollop of “sour cream.” Garnish with the remaining cilantro and serve warm. Repeat, building the remaining tortillas in the same way.
NOTE: You can find masa harina at Latin American and many conventional supermarkets.
STORAGE: Refrigerate the cakes in a covered container or sealable plastic bag for up to 5 days or freeze for up to 1 month. Warm them in a 350°F oven before serving. Serve with freshly made toppings.
3. Wild Mushroom Congee
Congee is a savory Asian rice porridge. Traditionally it is made from white rice, which is cooked until it completely breaks down into mush. I make my congee with short-grain brown rice, which is starchier and gives this breakfast a creamy, porridgelike texture. I start with precooked rice to cut down on the cooking time. I shop for mushrooms at Asian grocery stores, where I find many unusual varieties. Use whatever variety of mushrooms that you like or find.
Makes about 4 cups
Ready in 30 minutes
2 cups cooked short-grain brown rice (or any other brown rice; from about ⅔ cup uncooked rice)
¾ pound wild mushrooms (such as shiitake, oyster, golden needle, enoki, or any other wild mushrooms), trimmed and thinly sliced (about 5 cups)
1 (1-inch) piece of peeled fresh ginger, cut into ¼-inch-thick matchsticks
2 tablespoons low-sodium tamari (or low-sodium soy sauce)
1 tablespoon brown rice vinegar
⅛ teaspoon red pepper flakes
2 cups 30-Minute Vegetable Stock (or oil-free, low-sodium store-bought stock or water)
4 cups fresh spinach (or any other leafy green; about 4 ounces)
2 scallions, thinly sliced (white and green parts; about ½ cup)
1. Combine the rice with 2 cups water in a medium saucepan and bring to a boil over high heat. Reduce the heat to medium-low and cook, stirring frequently, until the rice breaks down to a porridgelike consistency, about 15 minutes, adding more water if the pan is dry before the rice has broken down. Turn off the heat and set aside.
2. Combine the mushrooms, ginger, tamari, vinegar, and chile flakes in a large sauté pan and cook over medium-low heat, stirring occasionally, for 7 to 10 minutes, until the mushrooms are tender. Add the stock, increase the heat to high, and bring to a boil. Add the spinach and cook for 2 minutes to wilt, folding it in so it cooks evenly. Turn off the heat.
3. To serve, spoon the congee into individual serving bowls. Top with the mushrooms and spinach and their sauce over the congee. Garnish with the scallions.
STORAGE: Transfer it to a container with a tight-fitting lid and let it cool, uncovered. Cover and refrigerate for up to 5 days. Refrigerate the mushrooms and spinach in a separate covered container. Warm both over low heat before serving.
4. Tortilla Española with Potatoes and Sweet Red Peppers
A Spanish tortilla is an egg-based dish, similar to a frittata. (It bears no resemblance to a Mexican tortilla.) Spanish tortillas are traditionally eaten as an appetizer, but I like them for breakfast. I find something romantic about serving a tortilla Española to brunch guests, maybe because I know the care that went into preparing it. This tortilla tastes great reheated, so it’s a good dish to make in advance for a brunch or party.
Makes 1 10-inch tortilla
Ready in 1 hour, 15 minutes
2 pounds Yukon Gold potatoes, scrubbed and thinly sliced (about 8 cups)
7 ounces extra-firm tofu, drained and finely crumbled (1 cup)
¼ cup plus 2 tablespoons aquafaba (liquid from canned or cooked beans)
2 tablespoons unbleached all-purpose flour (or whole-wheat flour)
1 tablespoon chickpea flour
⅛ teaspoon ground turmeric
1 medium yellow onion, cut into ¼-inch dice (about 2 cups)
2 medium garlic cloves, minced (about 1 teaspoon)
½ cup (½-inch diced) jarred roasted red bell peppers
3 tablespoons finely chopped fresh parsley
½ teaspoon black salt (or sea salt)
Freshly ground black pepper
1. Preheat the oven to 425°F. Line a 10-inch pie dish with parchment paper.
2. Place a steamer basket in a medium saucepan and add 1 to 2 inches of water to the pan. Bring the water to a simmer over medium-high heat. Place the potatoes in the steamer, cover, and steam until tender when pierced with a fork, about 15 minutes. Transfer the potatoes to a large bowl and set aside.
3. Put the tofu, aquafaba, all-purpose flour, chickpea flour, and turmeric into a medium bowl and stir to combine.
4. Put the onion, garlic, and ¼ cup water into a large nonstick sauté pan and cook over medium heat for 10 minutes, stirring occasionally and adding 1 to 2 more tablespoons of water as needed to prevent the vegetables from sticking to the pan. Add the bell peppers, parsley, salt, and pepper to taste and cook for 2 minutes to meld the flavors. Add the potatoes and tofu batter and mix well. Pour the mixture into the prepared pie dish.
5. Bake the tortilla in the oven until it is golden brown on top, about 30 minutes. Remove the tortilla from the oven and set it to cool for about 10 minutes.
6. Invert a dinner plate on top of the pie dish. Holding on to the pie dish and the plate, quickly flip them over to transfer the tortilla to the plate. Remove the pie dish so the tortilla is on the plate.
7. Peel off the parchment paper and cool before slicing. Serve warm or at room temperature.
NOTE: Aquafaba is the liquid left over when cooking beans (usually chickpeas). It is often used in vegan cooking as a binder in place of eggs. You can also use the canning liquid from canned beans.
NOTE: You will need a 10-inch pie dish to make this.
5. Crunchy Hash Brown Waffles with Applesauce
This recipe started out as a simple recipe for latkes, the potato pancakes that are a staple of the Jewish American diet. I wanted to include more vegetables in the mix besides potatoes, and then, somewhere in my experimenting, I got the idea to cook them in a waffle iron rather than on a griddle. Not only does the waffle iron make the edges of these extra brown and crispy, the waffles are also very pretty. If you don’t have a waffle iron, I also give you directions for making hash brown patties. You can serve these with Tofu “Sour Cream” and applesauce, which is how latkes are traditionally served, or with ketchup or—my personal choice—sriracha.
Makes 5 to 6 waffles or 10 to 12 patties
Ready in 45 minutes
Ready in 45 minutes
½ pound russet or Yukon Gold potatoes, cut into large pieces (about 2 cups)
1 large carrot, peeled and cut into large pieces (about 1 cup)
3 ounces green cabbage, cut into large pieces
¾ cup oat flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon baking powder
¼ teaspoon sea salt
⅛ teaspoon freshly ground black pepper
½ cup unsweetened, unflavored plant milk
For Serving
Applesauce
Tofu “Sour Cream” (optional)
Sriracha or ketchup (optional)
1. For the waffles, you need the cooling rack inside a baking sheet and oven at 250°F. For patties, you need a baking sheet lined with parchment and the oven at 400°F.
2. Combine the potatoes, carrot, and cabbage in a food processor and pulse until the vegetables are finely chopped.
3. Transfer the chopped vegetables to a large nonstick sauté pan and cook over medium-low heat for about 5 minutes, stirring occasionally, until the potatoes are almost tender. (We cook the potatoes in this recipe without water because we want the mixture to be dry in order to make the patties.) Turn off the heat.
4. Combine the flour, garlic powder, onion powder, baking powder, salt, and pepper in a medium bowl and stir to mix well.
5. Add the dry ingredients and milk to the pan with the potato mixture and stir to combine.
6. To make waffles, scoop ½ cup of the waffle mixture into the waffle maker, close, and cook for 5 minutes, or until the waffle loosens easily when you open the iron. (If the waffle splits when you open the waffle iron, close the iron, cook the waffle for another minute, then check again.) Remove the waffle from the iron and place it on the cooling rack. Place the baking sheet in the oven to keep the waffle warm until all the waffles are prepared, adding the waffles to the baking sheet as each one is done.
To make patties, line a large baking sheet with parchment paper. Scoop ¼ cup of the mixture and form it into 2-inch-round, ½-inch-thick patties. Place the patties on the prepared baking sheet and bake them in the oven for about 20 minutes, until the underside is golden brown and crunchy. Remove the baking sheet and turn each patty with a spatula. Return to the oven to cook the second side for 10 to 15 minutes, until golden brown and crunchy.
7. Serve with the sauce of your choice on the side.
NOTE: You will need a waffle iron if you want to make these as waffles.
STORAGE: Refrigerate the waffles or patties in a covered container or sealable plastic bag for up to 5 days or freeze for up to 1 month. Warm them in a 300°F oven until heated through.
6. Sweet Moroccan Pancakes
These Moroccan breakfast pancakes, called baghrir, are similar to crepes, with a light, slightly spongy texture. They are traditionally served with honey and butter, but I serve them with fresh fruits and sauces, as you would a French crepe. In this recipe, I give you the choice of two toppings: Maple Orange Sauce with fresh berries, and Banana Chocolate Sauce with sliced bananas. Alternatively, you can dress the pancakes with whatever nut butter or jam you have, and whatever fruits are in season. The pancakes keep well in the refrigerator, so you can make a batch in advance and heat them as you like. You can make only one at a time in a sauté pan, so if you want to make them more quickly, use a large nonstick griddle or two pans.
Makes about 10 5-inch pancakes
Ready in 1 hour
For the Pancakes
½ teaspoon active dry yeast
½ teaspoon Date Paste
¾ cup whole-wheat flour
¾ cup oat flour
1 teaspoon baking powder
½ teaspoon sea salt
¾ cup unsweetened, unflavored plant milk
Choice of Two Toppings
Maple Orange Sauce (recipe follows)
1 cup fresh blueberries
1 cup strawberries, cut into ½-inch dice (about 6 ounces)
Or
Banana Chocolate Sauce (recipe follows)
Sliced bananas
1. Put 1 cup warm water in a large bowl. Add the yeast and date paste, and do not stir. Cover and set aside in a warm place for about 10 minutes, until frothy.
2. In a separate large bowl, combine the whole-wheat flour, oat flour, baking powder, and salt and set aside.
3. Uncover the bowl containing the yeast. Add the milk and ½ cup water and stir to combine. Add the dry ingredients and mix with a whisk until smooth. Cover the bowl with the cloth and return the bowl to the warm place for 20 minutes.
4. Preheat a nonstick sauté pan over medium-low heat for 3 minutes, or until a drop of water dances when it hits the pan. Pour ⅓ cup of the batter in the center of the pan and use a crepe spreader or an offset spatula to spread the batter into a thin 5-inch round. Cook for 2 to 3 minutes, until the undersides are lightly browned. Use a thin spatula to turn the pancakes and cook for 2 to 3 minutes, until golden brown on the second side. Place the pancakes on a baking sheet and cover with a cloth or place in a 200°F oven to keep warm while you make the remaining pancakes.
“When pancakes are ready to be turned, they lift off easily from the pan.”
5. Serve warm with the topping of your choice.
NOTE: To make these gluten-free, make the crepes in the Chickpea Crepes with Creamy Mushrooms and Asparagus and dress them with the toppings here.
STORAGE: Place the pancakes in a covered container or sealable plastic bag and refrigerate for up to 5 days or freeze for up to 1 month. Warm them in a 300°F oven until they are heated through.
7. Gallo Pinto: Costa Rican Breakfast Bowl
Gallo pinto is a popular Costa Rican breakfast dish of black beans and rice. Brian’s brother Josh, who lives and owns a café in Costa Rica, is known for his version of gallo pinto. I asked Josh for his recipe, and I was happy to discover that it’s as simple to make as it is tasty. I start with leftover rice and canned beans, which makes this recipe quick and easy to throw together when I start the day.
Makes about 4 cups
Ready in 20 minutes
½ yellow onion, cut into ¼-inch dice (about 1 cup)
1 medium red bell pepper, cored, seeded, and cut into ½-inch dice (about 1 cup)
1 teaspoon ground cumin
1 teaspoon garlic powder
½ jalapeño pepper, seeded and minced (optional)
½ bunch kale, stems removed and discarded, leaves shredded (about 2 cups)
2 cups cooked short- or long-grain brown rice (from about ⅔ cup uncooked rice)
1 (15-ounce) can black beans, rinsed and drained (about 1½ cups)
3 tablespoons finely chopped fresh cilantro
Sea salt
1 avocado, cut into ½-inch dice
1 lime, cut into wedges
1. Combine the onion, bell pepper, cumin, garlic powder, and jalapeño (if you’re using it) in a large sauté pan. Add ½ cup water and sauté the vegetables over medium heat for about 10 minutes, until they are tender, stirring occasionally and adding 1 to 2 more tablespoons water as needed to prevent the vegetables from sticking to the pan. Add the kale, rice, beans, and 1 cup water and cook over medium heat for 3 to 5 minutes, folding the ingredients, until the kale has wilted and the liquid has been absorbed.
2. Add half of the cilantro and salt to taste and stir to combine. Garnish with the remaining cilantro and serve with diced avocado on top and a lime wedge.
“When a recipe calls for half of an onion, dice the other half, put it in a sealable plastic bag, and freeze it for use in another recipe. There is no need to thaw the onion before adding it to a sauté pan.”
8. Good Morning Bangkok Salad
Many people find the idea of eating salad for breakfast strange, or at least surprising. I love it—and in fact it’s a very common thing to do in the whole-food, plant-based world. And in southern Thailand, salad, such as this khao yam, is a very popular breakfast. The traditional version contains fresh aromatics such as galangal and kaffir lime, both of which I find a bit strong, so I use fresh basil and cilantro instead. Because it’s made with leftover rice and raw vegetables, this salad comes together quickly, which is just what you want in the morning.
Makes about 8 cups
Ready in 15 minutes
For the Dressing
2 tablespoons low-sodium tamari (or low-sodium soy sauce)
¼ cup fresh lime juice
1 tablespoon grated peeled fresh ginger
2 teaspoons lime zest
Pinch of red pepper flakes
Freshly ground black pepper
For the Salad
2 cups cooked brown rice (from ⅔ cup uncooked rice)
2 cups bean sprouts (about 4 ounces)
2 cups shredded Napa cabbage (from ½ small Napa cabbage)
1 cup shredded red cabbage (from ¼ small head purple cabbage)
1 cup sliced Persian cucumber (about 2 cucumbers, cut into ¼-inch-thick quarters)
1 medium carrot, peeled and grated on the large holes of a box grater (about ½ cup)
2 scallions, thinly sliced (white and green parts; about ½ cup)
½ medium shallot (about 1 ounce), finely chopped
¼ cup roasted peanuts
¼ cup finely chopped fresh basil (preferably Thai basil)
¼ cup finely chopped fresh cilantro
1. To make the dressing, combine the tamari, lime juice, ginger, lime zest, and red pepper flakes in a small mixing bowl. Stir in ¼ cup water. Add black pepper to taste.
2. To make the salad, combine the rice, bean sprouts, Napa cabbage, red cabbage, cucumber, carrot, scallions, shallot, peanuts, basil, and cilantro in a large mixing bowl. Drizzle the dressing over the salad, and toss to combine the ingredients and coat them with the dressing.