Review: Reverie Cafe and Bar Breakfast

Reverie Cafe polenta rancheros } Kale and Ale

Polenta rancheros at Reverie Cafe and Bar in Minneapolis

Reverie Cafe and Bar, a casual vegan restaurant in Minneapolis, recently started serving breakfast. As I’ve been meaning to go back since I had a delicious Cuban sandwich for dinner last year, I decided now is the time to return.

Since I knew Aaron and I would be out and about, looking for something to stick with us for a while, I suggested checking out Reverie’s breakfast offerings. We got there about 9:40 on Sunday—perfect timing to grab one of the few off-street spots they have. We beat the rush by about 10 minutes, which means we had a pick of tables and got to the front for food.

I knew I wanted the Benedict, as it looked amazing and because I could never stomach a non-vegan version. It wasn’t meant to be, as they were out of shiitake bacon. I was momentarily disappointed and stumped as to what to order, but the employees assured me everything was good. They pointed me to a section of the menu with more savory dishes. I choose the polenta rancheros and Aaron had the biscuits and gravy.

Reverie Cafe breakfast | Kale and Ale

Polenta rancheros and biscuits and gravy at Reverie Cafe and Bar in Minneapolis

Both were amazing choices, savory depth of flavor. We shared a bit of each and I couldn’t decide which I liked better.  I don’t know what’s in it or how they did it, but the beans in my dish had such a good flavor that I couldn’t exactly place. This was disappointing in the fact that I can’t even try to replicate it at home. The fillings were very large portions; I didn’t finish mine and I was full almost until dinner. I would go back again for either of these or to hopefully get the Benedict in a heartbeat.

Recipe: Quick Tofu Scramble

Tofu scramble breakfast | KaleAndAle.com

Tofu scramble with hash browns, apple slices and can’t forget the coffee.

The past few weeks I’ve been eating vegan almost all the time. It started from feeling out of energy and not feeling the best after eating animal products. The only animal products I’ve eaten at home for many years are eggs and cheese, and recently I’ve felt like I’m only eating those put of habit or laziness for easy protein. I used my preparation for a trail run event next week as a final reason to eliminate eggs and cheese from my diet right now.

I have to say it hasn’t been easy at times, but I do feel better. In fact, I ate a bit of cheese one day and felt sluggish and off. I know eating vegan is making me feel better, and I’ve been running crazy fast compared to my normal self.

The hardest part has been when I’m looking for some quick protein, especially for breakfast or a late-night snack. I’ve tried to get ahead of that by having a lot of dips with protein on hand, and even have been experimenting with making vegan cheese.

Breakfast takes a little more work because when I felt I needed some quick protein I would grab some yogurt, so I need to make sure I’m planning ahead. Last week I made a tasty chia banana bread and topped it with nut butter. For more vegan breakfast ideas, check out “What Vegans Eat: Breakfast Edition.”

Tofu scramble | KaleAndAle.com

Quick and simple tofu scramble

Having had some great tofu scrambles at restaurants, I tried my hand at it and was surprised how quickly I could prepare something substantial and tasty. This recipe just calls to brown crumbled tofu that has some seasoning mixed in, and doesn’t really take any more time than scrambled eggs. I paired it with hash browns I pan fried while the tofu scramble was cooking and apple slices.

When you want an animal-free breakfast, what do you eat to keep away hangry moments?

Tofu scramble breakfast | KaleAndAle.com
Quick Tofu Scramble
Print Recipe
Crumbled, seasoned and scrambled tofu makes a quick and simple breakfast with flavor and protein to keep you satisfied.
Prep Time
10 minutes
Cook Time
10 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Tofu scramble breakfast | KaleAndAle.com
Quick Tofu Scramble
Print Recipe
Crumbled, seasoned and scrambled tofu makes a quick and simple breakfast with flavor and protein to keep you satisfied.
Prep Time
10 minutes
Cook Time
10 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Ingredients
Servings: 4
Instructions
  1. Mix all ingredients except oil in a large bowl, set aside.
  2. Place oil in a large skillet over medium heat.
  3. Once the skillet is warm, add the tofu.
  4. Let tofu brown a few minutes, then flip and let it brown a few more.
  5. Continue to rotate tofu until brown on all sides, about 10 minutes.
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Dessert for breakfast

Who doesn’t love breakfast for dinner? Well, what about dessert for breakfast?!?

I must admit, I’m not one for sweets, but this can be customized based on your taste and pantry. And you can’t argue the protein, fiber, iron and magnesium in this dish. And it takes about 90 seconds to make this filling, tart-yet-sweet, smooth-yet-crunchy breakfast (or midday snack).

Greek yogurt sundae - KaleAndAle.com

Greek yogurt sundae

Greek yogurt sundae

Serves 1

Spoon Greek yogurt into a bowl. I use about 6 ounces a serving.

Squeeze a little agave/maple syrup/honey to taste.

Sprinkle lightly toppings to give flavor and texture. Ideas include:

  • oatmeal
  • nuts (I love sliced almonds)
  • cacao nibs
  • hemp seeds
  • berries, pomegranate seeds, banana slices, dried fruits or other fruit
  • spices such as cinnamon or nutmeg
  • oatmeal or (my favorite) granola

What would you top your yogurt sundae with?

Mediterranean egg bake

Mediterranean egg bake KaleAndAle.comI’m one week in to a somewhat “normal working person” schedule for the first time in my life. No more nights (mostly). No more weekends. No more holidays.

This is great for my social life and probably my internal clock in the long run (though there is some question about that short-term). But I am figuring out how to adjust to the new time and having a lot of the rest of my day be after work, as opposed to having all day to myself before work like before. One of the biggest adjustments is actually my eating habits.

I’m not a huge breakfast fan and am not very hungry before work. I’ve been having a smoothie or peanut butter and banana sandwich before work or early in my shift. But what if I want something more, or want to heat up something with protein following my after-work run? When I came into fresh rosemary, I decided to make a Mediterranean egg bake that would satisfy any time of day.

This bake is a good amount of savory and filling vegetables with just enough egg to hold it together. This would be a great hearty breakfast or light dinner. It was simple to make, about 20 minutes of hands-on time and 30-40 minutes of baking, the perfect after work dinner.

Mediterranean egg bake

Serves 4

Ingredients

  • 1 tablespoon oil
  • 8 ounces of mushrooms, slices
  • 1 medium potato, diced
  • 1 clove of garlic, minced
  • 1 fresh sprig rosemary or 1/8 teaspoon dried rosemary
  • 4 ounces feta, crumbled
  • 3 ounces sun-dried tomatoes, roughly chopped
  • 3 eggs
  • 1/4 cup milk
  • salt and pepper

Directions

  1. Preheat the oven to 350°.
  2. Heat the oil over medium-high heat. Add the mushrooms, potato, garlic and a pinch of salt and pepper. Sautee for 6 to 8 minutes, until the mushrooms are cooked and the potatoes appear more softened and slightly translucent.
  3. Mix everything except the eggs and milk in a large bowl to combine.
  4. In a small bowl, mix the eggs and milk until combined. Pour it into the large bowl and combine.
  5. Put the mixture into a greased 8 by 8 baking dish.
  6. Bake for 30 to 40 minutes, until the eggs have set.

What is your meal plan when life gets hectic after work? I would love to hear your suggestions as I transition my schedule.

Blueberry chia seed pudding

I’m not a huge breakfast person. I am not into sweets, I don’t feel like carbs when I wake up. I just want to slowly wake up with a cup of coffee until I’m ready to eat a real meal. The only acceptation to this is that I actually really love going out to eat for breakfast. A nice egg and potato meal is amazing with endless cups of coffee.

Blueberry chia seed pudding

Blueberry chia seed pudding

But I know not eating breakfast is not reality. Especially when I run and work out in the morning. Water and food is key before and after a hard workout. Before working out I usually stick to a banana with peanut butter followed by a smoothie after the workout or maybe an egg with sautéed veggies if I need something more. But they days I don’t work out? Coffee. I know I need to change that. I was eating cereal with fruit when I was in Iowa, and that was working out well. I stopped in the cereal aisle after my trip, but didn’t buy anything. I know I should.

Already a fan of chia and it’s power to keep me full, I finally plunged into making chia seed pudding. Chia is heave on protein and fiber, making it a great food already. And because they seeds expand with liquid and take on the flavor of liquids, they are already a part of my diet in smoothies and yogurt. And I’m a fan of the banana-yogurt parfait that uses chia gel. So I tried this pudding with blueberries, but any berry would work. I just have a monster tub of blueberries from Costco. This is a super easy recipe that requires 5 minutes of prep work before going to bed and then the food is ready when you wake up.

Blueberry chia seed pudding

Makes one healthy serving

Ingredients

  • 4 tablespoons chia
  • 1/2 cup milk
  • 1/2 cup berries of your choice, smashed
  • 1 teaspoon liquid sweetener (I used agave but maple syrup or honey would work)

Directions

  1. Mix all ingredients well in a bowl. Cover the bowl and let sit overnight.
  2. In the morning, stir and top with any desired toppings (I used fresh blueberries and hemp seeds).

Are you a breakfast loyalist? What is your go-to meal to start the day?