In week two of the PPK cookbook challenge, we're supposed to cook from American Vegan Kitchen by Tami Noyes. Confession: The inclusion of this book was the main reason I signed up for the challenge. Tami's compendium of comfort classics (god, I love alliteration!) is among my favorite cookbooks.
Just like last week when I cooked from the Veganomicon for the challenge, I chose to go with breakfast. Many of Tami's breakfast recipes are more like what most people would consider brunch — heavier, more complex morning meals that satisfy for hours. But I'm a heavy eater in the morning since I always wake up with a grumbly tummy.
This dish of Mexican Style Beans on Bread definitely kept me full until lunchtime:
That's two slices of day-old wheat French bread coated in a savory French toast-style dip and then fried until crispy. They're topped with cumin-spiked black beans with diced tomatoes, corn, and onions. And that's all topped with tequila-lime salsa and avocado. Yes, you can say, "oh my gawd" now.
What's your breakfast style? Heavy foods? Savory meals? Sweet stuff? Lighter fare?