A Breakfast for Champions, Vegan that Is!

Posted by on Jun 1, 2017 in At The Inn, Uncategorized | 0 comments

Vegan Stir Fry with Quinoa & Brown Rice and Black Chia Seeds

Vegan Stir Fry with Quinoa and Brown Rice and Black Chia Seeds

One Version of a Vegan Salad

One Version of a Vegan Salad

There is nothing “senior” about geriatric doctor and vegan, Kai, who visited the Great Smoky Mountains National Park this spring for four days of serious hiking. Perhaps he noted a hint of anxiety in my voice after I asked my standard question upon a guest reserving a room, “Do you have any food allergies or dislikes?” He responded he was a vegan. The first morning after breakfast he said, “Now that wasn’t so hard was it?” I laughed.

I have had a number of vegans over the years and certainly a lot of vegetarians, gluten free, lactose intolerant guests and just about every diet under the sun. One guest was on an elimination diet and by the time she stayed with me she was up to 23 food items she could combine! We managed and it was fun. For me anyway, not so sure how thrilled she was being in it for the long haul. I think every three days she could add one more food item.

So let’s talk food. It’s 50% of the title bed and breakfast. Why do folks come here? I think actually for the scenery more than the bed, and the breakfast of course, so maybe we should be called Gracehill’s Sunrise and Breakfast… Hmm. When I opened 17 years ago I started keeping track of what I served guests and tried to never repeat a menu any time they visited. The first time that became problematic was one Thanksgiving when four repeat guests were here for their 16-20 days and another couple was pushing 40 some combined days. After working on menus for two hours I finally called them and asked for one favorite dish I had made in the past

Vegan Homemade Granola with Dried Fruit served and Almond Milk with a Fresh Fruit Plate with Fruit

Vegan Homemade Granola with Dried Fruit and Almond Milk served with a Fresh Fruit Plate

for each of them. Was still able to come up with four new entrees over a four day period that none of the six of them had eaten before. One, Pumpkin Pancakes, went on to win second place in an international breakfast recipe contest.

Kai urged me to take photos of the dishes I prepared for him. Being in need of a geriatric doctor myself, I’m glad I did. Helps to remember what I made plus I can email photos to a future vegan guest and ask them what appeals to them. Two of my favorite magazines are Cook’s Illustrated and Cook’s Country. I ordered their (America’s Test Kitchen) “Vegan for Everybody,” “Gluten-Free Cookbook,” and “Bread Illustrated” this morning. I’m looking forward to adding a few vegan and gluten free recipes to my morning repertoire. Bon Appetit!

Vegan Oatmeal with Almond Milk

Vegan Oatmeal with Almond Milk

PS Here is the recipe for the Granola pictured on the left.  I like mine plain with pecans.  My mother takes hers with Craisins and dried apricots.  I keep the dried fruit in a separate container and she throws a handful on top when the granola is in her cereal bowl.  I think it keeps the granola crunchier and we can eat it endless ways.  Everyone in your household could have a different bowl or bag of dried fruit they can add at their pleasure.

mizkathleen @ Gracehill Bed and Breakfast

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