I took the fantastic idea of freezing muffins from Vegan with a Vengeance. Since I cook mostly for one, it’s senseless to have 12 fresh muffins just hanging around the house going stale. I just froze the batter inside the cupcake papers and when I need a couple, I pop them in the oven. Wickedly convenient. Here’s a before and after shot.
The only thing I would suggest is greasing the papers a little before freezing. My batch likes to adhere themselves to the paper.
Breakfast this morning. Trail Mix Crunch with almonds, raisins & sliced strawberries in rice milk. Yum!
Whole wheat apple cinnamon pancakes made a lovely breakfast this morning. Topped with some warmed apple preserves and with a piece of veggie sausage.
I was all set to whip up some blackberry cobbler when I realized that I didn’t have any sugar!! Damn, what was I to do? Having just returned from the store, there’s no way I was going back so I made this up. It’s not quite a cobbler, not quite a buckle or a crumble. Bumble it is. Brown sugar, Earth Balance, cinnamon, chopped walnuts, raspberry preserves, wheat flour, soy milk, vanilla & blackberries. A half hour later…
I wish the pic had turned out better because it was honestly this side of delicious. Warm and gooey on the inside and crumbly on top made for the perfect rice dream accompaniment.
I was actually home enough this weekend to make real breakfast. I love breakfast the most, I think. These pecan waffles are inspired by another weekend activity, The Waffle House. 
)~ They have theirs down to a science, mine is tweaked and vegan!
1/2 cup white flour
1/2 cup wheat flour
2 tbsp baking powder
1 tsp vanilla
1 1/4 cup soy milk
dash of salt
1/2 cup chopped pecans
Whip it up and throw it in the waffle iron. These are dusted with powdered sugar and topped with mango.
I can’t take the credit for these, but I can say they’re absolutely amazing. Great with coffee! 
Carrot-Raisin Spice muffin & fruit. The muffin, although probably not completely vegan was delicious.
