“It’s good to take time to eat, because the time for a meal can be a very happy time. Take time to enjoy your breakfast, lunch and dinner. Enjoy your meal. Stop the thinking and be there fully, body and mind.” –How To Eat by Thich Nhat Hanh

Though I tend to prefer savory meals, I had a hankering for pancakes for dinner! My husband was thrilled as he loves his sweets. We began searching Austin restaurants serving breakfast for dinner when we both realized it would be better, healthier, quicker, and cheaper if we made them at home.

Within an hour and a 1/2 of my initial pancake daydream, we were pouring maple syrup atop buckwheat pancakes and dipping our oven-baked hash browns in peppery ketchup.

The Menu: Buckwheat pancakes with toasted walnuts & warmed raspberries, hatch chili tofu scramble, and oil-free oven baked yukon gold hash browns.

Recipe:

• Buckwheat pancake mix + chia eggs + oat milk + vanilla, 2 tbs pan toasted chopped walnuts, and pan warmed raspberries (Follow mix instructions.)
• Tofu scramble: Organic firm tofu squeezed mercilessly in a kitchen towel to drain all excess water. 1 diced hatch chile, 1/2 small white onion diced, 1/2 heirloom tomato diced, diced cilantro to taste, 1 heaping tsp garlic, 1tsp cumin, 1 tsp chili powder, 1/2 tsp turmeric,  1/2 tsp paprika, 1/2 tsp oregano, 2 tsp nutritional yeast, s & p to taste, and 2 tbs of your favorite salsa. (In a skillet on medium heat for 3 minutes warm garlic, hatch and onions while splashing with 1-2 tsp of water when browning. Add all other ingredients and make sure to crumble tofu as you fold it in. Cook for 5 more minutes.
• AMAZING! Oil-free, butter-free hash browns