Posted 01/07/2025

Organic Vegetarian, Vegan, Gluten Free Brunch/Breakfast is a must for me. No matter what my schedule is, I find it hard to skip breakfast. And if I have time for a leisurely brunch by myself or with family or friends, that adds more pleasure to the start of my day.

Often when I get up in the morning, I like to just lie in bed. Look out the window and just be. Take in the beauty of the forest. When I find my mind drifts off to thinking about what I am going to eat for breakfast, I know it is time to get up.

I generally like to rotate among many favorite breakfasts and brunch dishes. Depending on the season and how much time I have in the morning, I rotate among many seasonal and delicious breakfasts and brunches.

This time of year, wintertime in New England, I like to have a hot porridge. Sometimes, I will serve it over fresh fruit. Sometimes, I will cook fresh or dried fruit, cinnamon, and coconut in with my oatmeal, or steel cut oats. Top it with yogurt and chia seeds and I am ready to power myself through the day. Other times, I will add other grains to my oatmeal such as millet, teff and/or amaranth for a gluten free superfood start to my day.

Some mornings, I am happy with a quick breakfast of sunny side up fried eggs and dulse seaweed. I love dulse cause it reminds me of when I was a kid and used to eat bacon. Now I dip the fried and crispy dulse into the yolks, YUM. And I love to eat the local, grass raised organic eggs. Their bright yellow, orange yolks are so sweet.

Banana, blueberry, chocolate chip vegan and vegetarian gluten free pancakes and waffles are fun to eat, too. In fact, I like to eat waffles and pancakes with my hands, like a muffin and call them “hand cakes”. Sometimes for brunch with family and friends, we dip them in maple syrup, yogurt, or applesauce or all three.

Tofu scramble is another great vegan and gluten free breakfast treat. And as the seasons change, I swap the veggies that go into my tofu scramble. In summer, fresh picked organic garden tomatoes, cilantro and rotate among quick cooking greens: arugula, mizuna, and tat soi, and in colder weather I skip the tomatoes and swap in carrots and collard greens. Usually, I season my tofu scrambles with turmeric, black pepper, nutritional yeast and tamari. Serving them on the corn tortillas adds to the fun and yum.

Lots of other great breakfast and brunches: omelettes especially when I have fresh shiitake mushrooms and herbs from the garden. Sometimes adding in some fresh grated organic local cheddar cheese or chèvre.

Fresh baked maple sweetened granola and fruit crisps are also great with yogurt on cold mornings for breakfast. And for brunch, baking, corn bread and scones warms up the house in the winter. Served with a hot beverage makes my mornings sing.