Author Archives: langilj2012

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Stuffed French Toast

Saw this as a special at a diner near the cottage I stayed at this past weekend:

Strawberries on top of cream-cheese-stuffed French toast

Best idea ever? I didn’t order it, but I plan to make it very very soon.

Here’s a pic and a sort-of recipe:

And here’s another pic. Making you hungry yet?

French Toast

Strawberries and French Toast


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Filed under Desserts, Vegetarian

Savoury breakfasts

On long weekends, I typically try to squeeze in one of my favourite savoury breakfasts, such as a big fry-up with all the trimmings, the newly discovered tahini on toast (thanks to another poster right here on this blog!), or my ultimate favourite: mashed avocado on toast.

This post won’t be so much a recipe as a list of ways to make your weekend breakfasts more savoury in some fun ways. I like French toast and syrup, but some mornings I just want to eat less sweet.

Mash a very ripe avocado and spread on favourite bread, thick-sliced and toasted. While plain avocado is practically perfect, I also like to add a little honey, lime juice, and cumin to my mashed avocado. It’s also great with a few hot pepper flakes.

Been thinking about savoury French toast lately: why not? Oh, I just found this recipe in a quick search: looks amazing!

Corn muffins with bacon and cheese, oh that sounds amazing! Or with smoky-flavoured crisped tempeh and red peppers.

Tim Horton’s makes a quick breakfast wrap with a spicy savoury sauce: easy peasy to make at home, a little egg, a little meat or tempeh, a little spicy sauce or salsa: voila!

Chicken and waffles are spectacular together, why not put less sweetener in the waffle mix and serve them with a hearty gravy? Or mushroom gravy? Oh, yes!

Roasted tomatoes are a thing of beauty. On toast. (I just saw online roasted tomatoes with a little ricotta on toast!) Oh, and sauteed mushrooms on toast. I love any foodstuff sauteed or roasted and then served on toast. Baked beans on toast!

Salad for breakfast? Yes, yes, yes! Butter lettuce, avocado, sauteed mushrooms, and roasted tomatoes, finished with a poached or fried egg. Divine.

If none of these inspire, check out this thorough Mr. Breakfast website, which claims to offer more than 2,700 recipes! (I used a lot of exclamation points in this post, but I just adore savoury breakfast foods.)

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Hot Water Gingerbread

From The Purity Cookbook [2001 reprint of the 1967 edition], pp 90-91

Preheat oven to 350F.

Cream together:

1/3 cup shortening
1/2 cup lightly-packed brown sugar


1 egg

Beat until light.

Blend or sift together:

1.5 cups flour
1 tsp baking soda
1/4 tsp salt
1 tsp ginger
1/2 tsp cinnamon

add pinches of other spicy spices (nutmeg, allspice, cloves)  to your taste; grated fresh ginger would add a nice zing.


1/2 cup molasses
1/2 cup hot water

Add dry ingredients to the creamed mixture, alternately with the molasses
and hot water. Blend until well combined. Pour batter into greased 8″
square pan. Bake in preheated 350F oven for 40-45 minutes. That’s it: makes loads of dirty dishes, but it’s relatively simple. And smells divine when it’s baking. Serve with lemon sauce or lemon curd, or whipped cream as in pic below.


Not my pic: found here …


Filed under Desserts

Zucchini bread, with sage

Zucchini Bread, with sage and pumpkin seeds

It’s zucchini season! And the sage in my garden grows inches every day, I swear. I needed to find a recipe that included both, so I adapted a quick-bread recipe I found online. It’s tasty and savoury.

To make this more like a dessert loaf, leave out the sage, substitute canola oil for the olive oil, add more sweetener (I used agave syrup), add 1 cup of white chocolate chips, and maybe some dried fruit of your choice, or even shredded coconut. No pic for this one because all-brown foods do not photograph well.

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon fresh sage, chopped (next time I would add more sage, or chop it better, because I couldn’t really taste it that much, with the cinnamon in there)
  • 1/3 cup agave nectar, or sweeten to taste
  • ½ cup unsweetened apple sauce (or other lower fat ingredient [lower fat than butter, anyway], such as mashed bananas, sour cream, Greek yogurt, pureed prunes, canned pumpkin puree, ground flax seed)
  • ½ cup olive oil
  • 2 eggs, large
  • ½ cup pumpkin seeds, toasted, or sunflower seeds
  • 2 cups zucchini, shredded
  1. Preheat oven to 350°F. Prepare a 9″ x 5″ loaf pan.
  2. Place flour, baking soda, baking powder, salt, cinnamon, nutmeg, in a large mixing bowl and blend together well.
  3. In a separate bowl, mix sweetener (agave), applesauce, olive oil, eggs, and chopped sage. Whisk for 2 minutes, or until mixture becomes frothy.
  4. Add liquids, seeds, and zucchini to the flour mix. Gently stir everything together until all ingredients are fully incorporated into a pourable batter — I had to add a little more liquid to get the right consistency: try cream, or milk, or a little water.
  5. Pour batter into loaf pan, then bake for 60 minutes; or until a toothpick can be pulled out clean.
  6. Let rest for 5 minutes, then remove loaf from pan and continue cooling on wire rack for 30 minutes.
  7. This does require the full 60 minutes, at least. I think next time I make it I’ll use mini loaf pans or muffin tins, because I couldn’t seem to get it to cook all the way through. I almost always have misfires like that when I bake anything, but the flavour of this savoury quickbread is great, so that’s why I’m sharing this recipe.


Filed under Snacks, Uncategorized, Vegetarian