Tag Archives: breakfast

Squash & Scramble Breakfast Tacos

I know that this will not come as a shock to anyone else, but fall is here! Seriously though, Southern California is (finally) getting some cool, cloudy weather and it’s a magical thing. Now, to just get some rain and I’ll be happy! I’ve even been inspired to take some photos of plant’s reactions to the changes, as seen below.

The weather has brought on more cravings for comforting, filling food and I am certainly not mad about it. I’ve had soups, casseroles, pies and tacos (?!) on the mind – that last one must be a California thing –  and I can’t wait to make them all! Oh, and before I forget, I may or may not have completed a cookbook proposal to turn in to a couple of publishers that had contacted me. Keep your fingers crossed for some good news! :)

Back to tacos. I’ve had breakfast tacos on my recipe to-do list for quite some time, but it wasn’t until I saw my friend post some awesome hash brown Gardien tacos the other day that I decided it was about damn time that I got in on such a delightful meal. These tacos are filled with a squash/potato hash and a tasty tofu/spinach scramble. You should absolutely top these bad boys with fresh cilantro, salsa and maybe some vegan cheese shreds. I suppose avocado wouldn’t hurt either. ;)

There’s another recipe that I want to make before Thanksgiving that I’ve had on my mind for over a year, that I think you will either absolutely love, or be like, “Jackie, you are crazy”. We’ll see what happens!

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Filed under Holidays, Savory Recipes

Pumpkin Cream Cheese-Stuffed French Toast

French toast, as a homemade dish, used to intimidate me. I only made it a few times in my pre-vegan days, and the first vegan go at it was a freaking disaster; a tasty disaster, but a disaster no less. The bread could end up too soggy, you could have goo stuck all over the pan, which means that you won’t get that crispy outside and soft inside. But, I’ve experimented a few time since then and I think I finally have the hang of it!

Part of the solution is this waffle-maker/griddle that I found in my cabinet. On one side, the plates make thin, ornate waffles; on the other side are griddle plates for pressing sandwiches, making pancakes or in this case, making some seriously awesome french toast. I used it on its “waffle/low” setting, which was still pretty damn hot.

I had made a deluxe french toast like this once before, for Vegan Cuts Fall Harvest eBook, with a fig spread that was oh-so-delectable. You could shortcut the pumpkin spread by using premade pumpkin or apple butter, in this recipe. I did a shortcut myself, by using store-bought vegan cream cheese, but you could make a cashew cream for that instead!

So, if you need a Fall brunch item, you should definitely try this Pumpkin Cream Cheese-Stuffed French Toast out. Topped with crunchy, roasted hazelnuts and sweet maple syrup, it’s bound to be a crowd-pleaser for all of your guests! I think it would be super easy to turn this into a french toast casserole as well, to save prep time and feed a larger group.

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Filed under Holidays, Sweet Recipes

Pumpkin Banana Nut Muffins with Chocolate Chips


One of the downsides of living in Southern California is that it may be Autumn on the calendar but it’s only now getting into the mid-70s. What are seasons? I’m usually in Michigan this time of the year, visiting family, but I don’t foresee that happening anytime soon, so I don’t think I’ll actually get a dose of cool weather until January. (Wah, right?) But, I am super thankful that it’s under 80F right now, so I’ve decided that turning on the oven doesn’t seem like a cruel punishment!

If I was to tell you that I didn’t care about pumpkin, I’d be lying. Although, I can definitely say that I love ALL squash and that I think Pumpkin (spice) hogs the spotlight a little too much. Alas, sometimes I just need to satiate that pumpkin craving, and these muffins were perfect for that. I modified the Pumpkin Banana Nut Bread recipe from my Great Vegan Pumpkin eBook, added some ingredients and made them into single-servings for a tasty breakfast idea.

Another thing that I’ve been doing lately is directing more of my attention to my freelance photography work and keeping my portfolio up to date, so if you want to see a little of what I do outside of Vegan Yack Attack, give it a look! The latest post is of the wedding that I shot in early September and I love how the photos turned out!

I’ve also been trying to have more fun with my camera and equipment, so Corey and I have done a couple of random shoots here and there; one of them being a pumpkin shoot (as depicted below)! Did you know that you can buy levitating pumpkins? ;)

Back to the recipe! These muffins are ULTRA-moist, filled with spices, crunchy pecans and rich chocolate chips. Are you drooling yet? Well, there’s also pumpkin, super-ripe bananas and some whole wheat flour for some healthiness. Make these on a Saturday morning for a perfect breakfast snack paired with a warm cup of coffee.

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Filed under Healthy Recipes, Sweet Recipes

Cauliflower Scramble

I’m so pleased to introduce everyone to Christine Oppenheim of Veggie Fixation, today! Christine is an uber-creative, allergy-friendly, vegan chef that comes up with some amazing dishes. She puts on informative cooking classes in the Southern California Area, while also being a personal chef to many lucky people. Firstly, I have to thank her for her kind words, below; and secondly, the AWESOME recipe!  (Don’t forget to check out her site for more food magic!)

Vegan Cauliflower Scramble

I love scrolling through Vegan Yack Attack and drooling over all Jackie’s amazing photos. I mean, seriously, the girl’s got talent. Her food is super creative and her photography is gorgeous, to boot. I’m honored to be guest posting for her.

When I first met Jackie over dinner at Native Foods, I remember being almost a little awe-struck to meet a blogger I really admire.

We immediately hit it off, chatting about our vegan journeys, and, of course, our shared love for food. After all, we were at a meeting to discuss the vegan food tours we were giving throughout Los Angeles with the now defunct Urban Food Crawl.

Chopped Cauliflower

One of the topics that came up was my dietary restrictions, and specifically, my avoidance of soy. (I can have small amounts, like tamari or miso, but my digestion doesn’t tolerate anything more than that.) A number of my clients can’t have soy, as well, so it’s always a fun challenge coming up with alternatives.

Since going soy free, one thing I’ve missed most is a good breakfast scramble. Sure, I make chickpea quiche like they are going out of style, but it’s just not the same. I tried Living Harvest tempt hemp tofu once, thinking I had found the Holy Grail. However, as delicious as it was, that product really is ever so elusive. It’s only been sighted at one Whole Foods near me and more often than not, it is sold out.

Cooking Cauliflower

I was about to resign myself to never having a proper scramble again when I dreamed up the missing link…

Cauliflower!

It’s been a great substitute or alternative for so many other delicious things – Buffalo wings, Alfredo sauce, pizza crust – why couldn’t it stand in for tofu as well.

Turns out, it’s a perfect partner to a morning sweet potato hash. I’ll be making cauliflower scramble over and over and over. That vegan quiche may just have a run for its money.

I’m so excited to share this recipe with all you Vegan Yack Attack readers!

Vegan Cauliflower Scramble

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Filed under Healthy Recipes, Savory Recipes