~ Veggies and Raisin Oatmeal

A random and lazy breakfast :p I amaze myself sometimes over the things I do:

May I grow tall with every weird breakfast I take! So that I can pluck the mangoes found wasting on trees planted by the government, and pickle them in spicy vinegar sauce:

~ Fruited Curry Chicken Salad

Modified from:
Allrecipes

Description:
Tasty curried chicken salad to tickle your tastebuds!

Ingredients:
100 g chicken fillets, cooked and diced
1 tbsp dried cranberries
1 tbsp dried raisins
25 seedless red grapes, halved
3/4 apple, chopped
2 1/2 tbsp miracle whip
1 tbsp curry powder
1/8 tsp black pepper

Directions:
1. Mix all together, adjusting proportions to one's taste and refrigerate overnight.

Remarks:

I like more curry powder in my salad so I added more~ Omitted the onions to avoid any bad breath throughout the day and there was no celery and nuts at home argh!

~ Tofu Sandwich Spread

Modified from:
Suganya

Description:
Spicy vegan tofu sandwich filling~

Ingredients:
150 g silken tofu, drained well
1/4 C red/green peppers, diced
1/2 carrot, shredded
1 tbsp tomato sauce
1 tbsp chilli flakes (depending on preference)

Directions:
1. Drain tofu well by squeezing it between kitchen towels.
2. Mash it well into cream-like consistency, and mix in everything else before refrigerating for at least 30min.
3. Serve on toasted bread and with a smile :)

Remarks:

I modified much of the original post for simplification and accommodation to the limited varieties of ingredients in Mum's kitchen. It's quite a novel taste for my palate, but I seem to like it.

~ Mum's Fish Curry

Taken from:
Mum's

Description:
Fish and veggie curry served with warm wholemeal bread~

Ingredients:
-

Directions:
-

Remarks:

Yummy~ I love Mum's homemade fish curry!

~ Pappa al Pomodoro (with tofu)

Modified from:
Dinner Tonight and Sparkpeople

Description:
Tuscan tomato bread soup, with a tofu and parsley twist :)

Ingredients:
1 small onion, diced
1 clove garlic, minced
2 medium tomatoes, chopped
Handful of red and green peppers
150 g silken tofu, mashed (optional)
1 piece of stale wholemeal bread, cubed
1 tbsp parsley, chopped (to taste)
Salt and pepper (to taste)

Directions:
1. Bring everything to boil except bread. Simmer till the onions are translucent (if you can see any), and stir in the parsley. Try to mash up any chunks, or puree the soup before returning to boil.
2. Take off the stove and stir in bread cubes, or just dip the bread in soup.

Remarks:

Disclaimer: The recipes I provide are based on what I used to make the dish and I'm not responsible for ruining the taste of any traditional recipe. For true-blue authentic recipes, please refer to the source stated under "Modified from" or "Adapted from". =]

In this case, I've substituted the basil that the original recipe called for with parsley and also thrown in some tofu to jack up the protein content and to thicken the soup. The results? Lip-smacking good. (though I had to cover my mouth the whole day)

Ended breakfast with a finale - fruit cocktail with a generous heap of smooth Thepprasit honey: