Gastronomy
Tomato & Swiss Emmentaler Scramble
Soft scrambled eggs with tomato, onion, green chili, cilantro and Swiss Emmentaler, finished off the heat so the cheese melts through the eggs.
Notes onclarity, practice, meaning, change
Short pieces on the distinctions that change how a thing is seen — written by the people doing the work.
Gastronomy
Tomato, Mint & Parmesan Scramble
A tomato and zucchini egg scramble with mint and Parmesan, using fresh herbs to make a familiar breakfast feel brighter and more aromatic.
Gastronomy
Breakfast Pasta with Mushrooms & Parmesan
A savory breakfast pasta with mushrooms, onion, Italian seasoning, egg, milk, vegetable stock and Parmesan, finished as a loose custard rather than a scramble.
Gastronomy
Porridge with Stewed Berries
Warm oat porridge cooked with mixed berries, flax seeds, a little sweetener and soy milk: a simple breakfast where fruit cooks directly into the grain.
Gastronomy
Breakfast Stir Fry with Tofu & Vegetables
A savory breakfast stir fry with broccoli, celery, peppers, cashews and tofu, finished with soy-style seasoning, chili sauce and oyster sauce.
Gastronomy
Tofu Veggie Breakfast Wrap
A portable breakfast wrap filled with tofu, broccoli, peppers and onion, finished with mozzarella and cilantro inside warm tortillas.
Gastronomy
Tofu Scramble with Tomato, Cilantro & Turmeric
A quick tofu scramble with tomato, cilantro, green chili and turmeric, using frozen-and-thawed tofu for a loose, easy-to-crumble texture.
Gastronomy
Sona & Vijay’s Breakfast
An overnight-style grain breakfast of 8-grain cereal, bran, seeds, walnuts, milk and fresh berries, inspired by a lighter take on Bavarian muesli.
Gastronomy
Breakfast Rice with Yogurt, Cardamom & Almonds
Cooked brown rice becomes breakfast with yogurt, cardamom, almonds and a little honey or maple syrup, plus an equally simple savory variation.
Gastronomy
Stovetop Granola with Cardamom & Cinnamon
An oven-free granola of oats, walnuts, seeds, coconut, raisins, cardamom and cinnamon, built by toasting ingredients directly in a frying pan.
Gastronomy
South Indian Dosas
A rice-and-urad-dal dosa batter rested until lightly sour, then cooked thin in coconut oil and paired with savory fillings, lentils or chutney.
Gastronomy
Buckwheat Pancakes with Banana
A simple buckwheat pancake recipe with banana, soy milk and ghee, plus an apple variation and a closer look at batter texture and proportion.
Gastronomy
Brown Rice Flour Crepes
Thin brown rice flour crepes made with egg, milk, water and coconut oil, designed as a flexible breakfast base for fruit, applesauce or maple syrup.
Gastronomy
Weekend Blueberry Pancakes with Brown Rice Flour
Blueberry pancakes made with brown rice flour, buttermilk and ghee, using a straightforward batter that keeps warm fruit distributed through each pancake.
Gastronomy
Berry & Applesauce Breakfast Shake
A berry breakfast shake using applesauce for sweetness and body, with yogurt, almond milk, hemp protein and hemp oil for a fuller, pourable texture.
Gastronomy
Goji, Banana & Pineapple Breakfast Shake
A simple breakfast shake built from softened goji berries, banana, pineapple and hemp protein, with texture controlled by the soaking water.
Gastronomy
Fresh Fruit Salad with Yogurt & Flax Seeds
Strawberries, blueberries and banana become a breakfast fruit salad when yogurt and ground flax are used as a simple dressing with texture and contrast.
Gastronomy
Berry-Banana Breakfast Shake with Hemp Protein
A berry-banana breakfast shake with yogurt, milk and hemp protein, built around a simple balance of fruit, body, richness and easy blending.