Breakfast Bowl #3: Quinoa with Fruit Compote and Cream

After making so many savory things for breakfast lately I thought I'd give my sweet tooth some attention. It was kind of fun to make a vegan sweet cream; just the novelty of it is enough to make me want to cook this again. It's denser than a whipped topping but not quite as rich as a creme fraiche, plus you can adjust the sweetness to your liking.

Breakfast Bowl #3: Quinoa with Fruit Compote and Cream (serves 4)

1/2 cup cashews, soaked in cold water for at least 30 minutes
1 cup quinoa, uncooked
2 apples (any kind)
1 1/2 cup fresh or frozen blueberries
1/4 cup lemon juice
2 Tbls. sugar
1/2 tsp. cinnamon
12 oz. silken tofu
1/8 cup non-dairy milk
2 Tbls. agave nectar
1-2 Tbls. powdered sugar
1/4 cup chopped walnuts, toasted
1 Tbls. vegan butter

Make sure the cashews have soaked in the fridge for at least 30 minutes. Next, start cooking the quinoa according to package directions.

While the quinoa is cooking, peel and chop the apples into small pieces. Combine in a small pot with the blueberries, lemon juice, sugar, and cinnamon, and bring to a boil. Reduce to a simmer and continue to cook, stirring frequently, until the liquid has mostly turned syrupy (about when the quinoa is done).

While the quinoa and fruit are cooking, make the sweet cream. Drain the cashews and blend with the tofu, milk, agave nectar, and powdered sugar until smooth. Whisk for a few minutes to get it a bit fluffier, and set in the fridge. Also chop and toast the walnuts if you haven't already.

When the quinoa is done, add the butter and fluff with a fork. To assemble the bowls, scoop in quinoa, then the fruit on top, then a dollop of cream. Sprinkle walnuts over the top.