{"id":2505,"date":"2011-01-12T11:27:07","date_gmt":"2011-01-12T16:27:07","guid":{"rendered":"http:\/\/acornabbey.com\/blog\/?p=2505"},"modified":"2011-01-12T11:27:07","modified_gmt":"2011-01-12T16:27:07","slug":"a-country-style-no-egg-breakfast","status":"publish","type":"post","link":"https:\/\/acornabbey.com\/blog\/?p=2505","title":{"rendered":"A country-style no-egg breakfast"},"content":{"rendered":"

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Here’s a serious attempt at making a low-cost, country-style, no-egg, no-meat breakfast with a little excitement to it. The beans are homemade baked beans, made in a crock pot using organic white beans bought in bulk at Whole Foods. The sausage is my homemade vegan sausage<\/a> based on mashed soybeans and wheat gluten.<\/p>\n

The yellow grits were bought in bulk at Whole Foods. Southerners eat white grits, but I’ve been experimenting with yellow grits. They have a bit more flavor than white grits, and a creamier texture. They’re even a fairly satisfying egg substitute if you put a nice dab of butter on them. Don’t use butter when you’re cooking them, though. You want only 1 portion of grits to about 4 portions of water, with some salt. Boil them for at least 20 minutes, or until they’re properly thick, then let them sit for a few minutes before serving.<\/p>\n

The biscuits are my usual vegan biscuits, made with about half unbleached white flour and half whole wheat flour. In the biscuits I use olive oil or refined palm oil as the shortening, and I make vegan buttermilk by clabbering some soy milk with a teaspoon of cider vinegar.<\/p>\n

One of the commenters here, Brother Doc, suggested fried apples for breakfast. That was an excellent suggestion.<\/p>\n

This is a vegan breakfast except for the butter on the grits. I also used butter to fry the apples.<\/p>\n","protected":false},"excerpt":{"rendered":"

Here’s a serious attempt at making a low-cost, country-style, no-egg, no-meat breakfast with a little excitement to it. The beans are homemade baked beans, made in a crock pot using organic white beans bought in bulk at Whole Foods. The sausage is my homemade vegan sausage based on mashed soybeans and wheat gluten. The yellow … Continue reading “A country-style no-egg breakfast”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-2505","post","type-post","status-publish","format-standard","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/2505","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2505"}],"version-history":[{"count":0,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/2505\/revisions"}],"wp:attachment":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2505"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2505"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2505"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}