Vegan & Gluten-Free Mini Quiches

quichesI’ve been wanting to figure out how to make vegan mini quiches for a while now, but I wasn’t sure where to start. Do I use tofu? Flour? Wave a magic wand? Well, when I came across this recipe, I knew my search was over. I only made one modification and that was to add the veggies to the batter instead of just topping the batter with them. Doing so, will give you about 4 more quiches (16 instead of 12). That works great as long as you have 2 muffin tins. Otherwise, you could add your veggies just to the tops. I was thoroughly impressed with these. They taste like a cross between an actual egg-y quiche and a biscuit. They’re packed with protein and make a great quick breakfast on the go—just zap in the microwave for 20-30 seconds and you’re good to go. (These are especially ideal for a post-workout snack).

INGREDIENTS:

2-1/2 C garbanzo/chickpea flour (I also had some garbanzo & flava flour mix that worked great, too)
3 C cold, filtered water
3 Tbs olive oil
2 tsp salt
Cooking spray

Veggies/toppings:
Use your favorites, but I like to use 1-1/2 to 2 cups of chopped . . .
spinach
tomato
mushrooms
green onion
cilantro
Other options: veggie bacon or ham, bell pepper, sauteed garlic, broccoli, sun-dried tomatoes, arugula, basil, Swiss chard, shredded (and squeezed dry) zucchini, peas, . . . the list is endless.
Note: I used sun-dried tomatoes (packed in oil) in a batch and I recommend easing up on the oil in the batter by at least a tablespoon. Also, throw in some chia seeds. Pepitas or sunflower seeds would also be great additions.

DIRECTIONS:

Preheat oven to 500 and lightly spray the muffin tins. In a large bowl, whisk together the flour, water, oil, and salt. Be sure to whisk until all the lumps are gone and  you have a smooth batter. You can then pour the batter evenly among 12 muffin cups and just add your veggies to the top, OR (as I would recommend) add the veggies to the batter.

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Fill the muffin tins . . .

DSC08149Bake for 14 minutes, then crack the oven door slightly, and cook another 11 minutes. Let cool 5 minutes or so, and remove with a knife. Enjoy!

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Pumpkin-Spiced Pancakes

Pancakes
What a fabulous fall morning for these pancakes!

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The Ninth Grader found this recipe last week and we finally got around to making them. The original recipe is not vegan; easy enough to remedy. . . and we also upped the spices to give these more flavor. With the leftover canned pumpkin, I’ll be making vegan pumpkin-spiced lattes tomorrow, which I’m definitely looking forward to.

INGREDIENTS:

1-1/2 C almond milk
1 C pumpkin puree
Egg-replacer for one egg (I used Ener-G Egg replacer)
2 Tbs oil
2 Tbs vinegar
2 C flour
3 Tbs brown sugar
2 tsp baking powder
1 tsp baking soda
2 tsp allspice
2 tsp cinnamon
1 tsp ginger
1/2 tsp salt

The Rest:

Earth Balance margarine
Syrup

DIRECTIONS:

In a large bowl, combine the milk, pumpkin puree, egg-replacer, oil, and vinegar. In a separate bowl, combine the dry ingredients. Slowly whisk in the dry ingredients into the pumpkin mixture.

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Place a flat pan over medium heat and spray with oil. Let it preheat for a minute or two. Scoop 1/3 cupfuls of batter onto the hot pan.

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Let cook 3-5 minutes, then flip.

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I transferred the cooked ones to a pan, covered with foil and placed in a warm oven until all pancakes were cooked. This recipe makes 12 pancakes.

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Enjoy!

Sugar-Glazed Zucchini Bread

Zucchini bread

Ah . . . Fall, the changing of the leaves, and the smell of baking zucchini bread. Not bad for a Friday afternoon. Then of course, eating the sugar-crusted bread! This is a very easy bread to throw together and great for sharing!

INGREDIENTS:

6 Tbs flax meal
1/2 C warm water
4 C zucchini, grated and squeezed of all liquid (2 to 2-1/2 medium zucchinis)
2 C brown sugar
1/2 C applesauce
1/4 C oil
1 tsp vanilla
1/8 C almond milk
3 C regular flour
1/2 tsp baking soda
1 Tbs baking powder
1 Tbs cinnamon
2 tsp nutmeg
1 tsp salt

Glaze:

1 Tbs Earth Balance margarine, melted
1/4 C brown sugar
3 Tbs almond milk

DIRECTIONS:

Preheat oven to 350.  In a small bowl whisk together the flax meal and warm water; set aside. Using a mixer, combine the brown sugar, applesauce, oil, vanilla, and almond milk. Add the zucchini and flax meal; mix well. In a medium bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Slowly add the flour mixture to the wet ingredients and combine well. Pour the mixture evenly into two lightly greased loaf pans. Bake for 35-45 minutes. Every oven runs differently, so check often. Once they are a bit browned on top and an inserted toothpick or knife comes out clean from the center . . .

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Just before this, of course, whip up the glaze.  Whisk together the ingredients and brush the tops of the bread with it. Bake it again for another 7-10 minutes.

20131011_130949Let them cool for 10-15 minutes before removing from the pans. Slice and enjoy!

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Rainy Day Tofu Scramble

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So Mother Nature has not been happy with us. A couple of weeks ago, we were having extreme heat that schools actually closed down for a day. Now, Denver and Northern Colorado is having extreme rain and flooding. (And we can’t forget about the snowstorm in May!) Fort Collins is shutting down bridges and closing up shop. Other cities, like Lyons are being completely evacuated. Many of the mountain towns have no water, electricity and gas! We’re fortunately doing fine where we’re at, but other neighborhoods in Fort Collins are gearing up for some serious flooding.

flood

This is between Lyons and Estes Park. Image from Estes Park News.

Yikes! I hope everyone stays safe and that this rain gives us a break!

So while we wait it out, might as well eat, right? Here’s a quick, easy, and versatile breakfast that will be ready in minutes.

INGREDIENTS:

1 Tbs olive oil
1 14-oz tub extra firm tofu, drained, pressed and crumbled
6 mushrooms, sliced
1/2 C green onions, sliced
1/2 C black olives
A few dashes of turmeric
A few dashes of cumin
A couple dashes of garlic salt
A couple of dashes of black pepper
1/4 C salsa
1 tomato, diced
1 avocado, peeled, pitted, and diced
Daiya cheese shreds
Flour tortillas, optional

DIRECTIONS:

Heat the olive oil in a large skillet. Add the mushrooms and green onion and saute over medium, heat for 5 minutes, or until the mushrooms cook down a little. Add the turmeric, cumin, garlic salt, and pepper. Next, add the tofu and black olives and saute 5 minutes, then stir in the salsa. Cook for a few minutes until everything is hot. Serve either in a bowl, or tortilla along with some Daiya, tomatoes, and avocado. Enjoy!

Lemon Monkey Bread

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I was going to post this recipe tomorrow, but after taking a bite, I think you might want to run out and buy the ingredients for tomorrow’s breakfast. So worthy of veganizing! You may have seen the original recipe on Pinterest . . . it’s definitely making the rounds and now I know why! The original recipe was a bit hard to follow because of the way it’s laid out—lots of really closeup pictures with some directions, then at the bottom of the post is the ingredient list and directions. It also wasn’t clear how long it was going to take to let these puppies rise, but luckily, it was only about 45 minutes. These are little pieces of glaze n’ sugar heaven; like a mini glazed doughnut! And the crunchy sugar topping?! Forgetaboutit! Frickin’ amazing and perfect for a brunch get together (that is, if you want to share)!

INGREDIENTS:

12 Rhodes dinner rolls, thawed, but still cold (I took them out of the freezer and stuck them in the fridge the night before)

Zest from one lemon

1/2 C sugar

3 Tbs Earth Balance, melted + some for greasing the pan

1/2 C powdered sugar

1 Tbs lemon juice

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DIRECTIONS:

Grease (very well) the bottom and sides of a 9×13 baking dish. Cut each roll in half . . .

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. . . and place flat-side down into the pan.

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Drizzle with the melted butter . . .

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In a small bowl, combine the sugar and lemon zest. Sprinkle half of the sugar mixture on the top of the rolls.

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Cover and let rise for 45 minutes, or until they have doubled in size. (I turned my oven onto the lowest temp: 190. Placed the covered rolls inside and just cracked the oven door. Works beautifully)!

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Preheat oven to 350. Sprinkle the rest of the sugar on top.

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The original recipe says to bake them for 20-25 minutes, but mine were ready in about 16-17 minutes. Check often as all ovens run differently. And let me tell you, these smelled SO incredible as they baked!

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Remove from the pan onto a plate. In a small bowl, combine the powdered sugar and lemon juice. Drizzle on top. Thoroughly enjoy!!

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UPDATE:

I recently made these with cinnamon and sugar . . . YUM!

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Prepare them the same as above, but use 1/3 C sugar (I reduced the amount from 1/2 C), 1 Tbs cinnamon, and zest from one orange. This is a quick and easy alternative to cinnamon rolls, especially if you’re short on time. Enjoy!

Ricotta-Stuffed French Toast

Gotta love Mother’s Day brunch…I saw this recipe at Olives for Dinner and knew immediately, I had to give it a try. I was intrigued by the soy-free ricotta. I made a few adjustments like using apple cider vinegar instead of coconut vinegar, and I also made the ricotta the morning of instead of the night before. These turned out delicious! And the salted butterscotch sauce was a fantastic touch!

INGREDIENTS:

1 loaf of French bread

Ricotta cheese:

1 can full-fat coconut milk

1/2 tsp apple cider vinegar

1 tsp sugar

1/2 tsp salt

5 tsp agar flakes

For the batter:

1 C almond milk

1 C canned coconut milk

3 Tbs garbanzo flour (chickpea flour)

2 tsp egg replacer powder

Sauce:

1/2 C brown sugar

2 Tbs almond milk

2 Tbs coconut oil

1/4 tsp sea salt

1/4 tsp xantham gum

I also toasted some chopped pecans and walnuts for on top

DIRECTIONS:

I was supposed to make the ricotta the night before and let it chill, but I did’t get to it, so I improvised. I threw it in the freezer to let it set up, which it did quite quickly. So…in a saucepan, whisk together all of the ricotta ingredients. Stir over medium heat until the agar flakes dissolve completely, for about 20 minutes. The agar still hadn’t dissolved after 30 minutes, so taking the advice from Olives, I poured the mixture through a fine mesh strainer.

I was really surprised at how much agar was still left. Not sure what happened there . . .anyway, transfer to a covered dish and chill. It set up within 15 minutes in the freezer, so I placed it in the fridge until I was ready to use it. The bread, however, I did leave out overnight after I sliced it into 1″ slices. Doing so will toughen the bread up for battering. Cut each slice about 3/4 of the way down, but not all the way through.

Once the filling has set up, stir it up with a spoon or fork.

Next, combine the batter ingredients in a large shallow dish/bowl.

In a small saucepan, combine the sauce ingredients and cook over a low to medium heat, whisking often to prevent burning. (I suggest growing an extra set of hands, because you’ll need them, or better yet, enlist some help). It will only take a few minutes for the sauce to thicken. I may have cooked it a bit too long because it was very chutney-like. It was still good nonetheless.

Spray a skillet or flat griddle with cooking spray and heat to medium. Dunk each slice of toast to thoroughly coat it. The original recipe says to let these sit in the batter for 20 minutes, but I was short on time, so it was dunk n’ cook…

Cook about 3-4 minutes per side, until golden brown, but check periodically. Serve with some Earth Balance, toasted nuts, and the salted butterscotch sauce. Brunch was complete with some fruit, home potatoes, and mimosas, of course!

Chard and Field Roast Skillet

I really love a warm breakfast of veggies. I used two Chipotle-flavored Field Roast sausages, but I think just one would have been enough. You can also choose one of their other varieties. I like that spicy kick of the chipotle ones. This can be enjoyed on it’s own, or wrapped in a tortilla.

INGREDIENTS:

1 medium potato, peeled and diced small

4 large Swiss chard leaves, stem removed and chopped

1 C mushrooms, diced

1-2 Field Roast sausages, crumbled

3 green onions, sliced

Salt and pepper

Olive oil

DIRECTIONS:

In about 2 tsp of olive oil, saute the potatoes over medium heat for about 10-12 minutes, or until they begin to brown and are tender.

Add the Field Roast and cook another 5 minutes.

Stir in the chard, mushrooms, and green onions. Slowly stir to let the chard cook down, about 3-4 minutes.

Enjoy!

Lemony Quinoa-Almond Granola

Ok, yes, this is from Big Vegan again. And no, I won’t be posting every single recipe from this fabulous cookbook. I just saw this and had to make it. I’ve been needing to get more creative with breakfast and this recipe jumped out at me. I made it last night so breakfast would be a snap this morning. It has a bit more oil and sugar than my granola recipe so I won’t be replacing it with it, but it’s certainly a nice change! The only thing I might add next time is some chopped coconut flakes, otherwise, it was perfect with some soy yogurt and fruit.

INGREDIENTS:

3 C rolled oats

2 C quinoa flakes (look in the cereal aisle)

1/2 C whole wheat flour

1 tsp cinnamon

1/4 tsp salt

1-1/2 C all-fruit lemonade concentrate, thawed

1/2 C brown sugar

1/2 C vegetable oil

2 tsp vanilla extract

1/2 tsp almond extract

1 C almonds, chopped

1 C apricots, chopped

DIRECTIONS:

Preheat oven to 300. In a large bowl, combine the oats, quinoa flakes, flour, cinnamon, and salt. In a smaller bowl, whisk together the lemonade, sugar, oil, and extracts. Pour into the dry ingredients and using your hands, combine thoroughly. Let it sit for 10 minutes to absorb the liquid.

Spray a baking sheet with cooking spray. Since I don’t have rimmed baking sheets, I used foil to create small sides on the pan. Spread the granola on the baking sheet and bake for 1 hour, turning it over with a metal spatula every 15 minutes.

I added another 5 minutes to the last 15. Ovens temps vary, so check often.

Let the pan and granola cool on a rack, then stir in the apricots. Stored in a ziplock or airtight container, the granola will last for 2 weeks at room temperature. Enjoy!

Zucchini and Kale Breakfast Frittata

I haven’t made a breakfast frittata/casserole in a while and I was craving one. Plus, I had veggies that needed to get eaten before they went beyond the  point of recognition. Loaded with some of my favorite veggies,  I could have eaten the entire pan.

INGREDIENTS:

1 Field Roast sausage, Italian-style, thawed and crumbled

4 green onions, sliced

3-4 C torn kale (I used a red boar kale)

1 small zucchini, sliced thin

6-8 mushrooms, sliced

1 C crackers

1/3 C Daiya cheddar shreds

1 small tomato, diced

1 Tbs olive oil

1 tsp garlic, minced

DIRECTIONS:

Preheat oven to 350. In a large skillet, heat the olive oil and garlic. Add the Field Roast, zucchini, and green onion. Cook until the zucchini begins to soften, 3-4 minutes.

Add the mushrooms and kale; cook another few minutes, or until the kale begins to wilt. Because kale is a heartier green, it doesn’t cook down as fast as spinach or chard. Crumble the crackers into the bottom of a pie plate and sprinkle half the cheese on top.

Pour the veggie mix into the pie plate . . .

Top with remaining cheese and the diced tomatoes.

Cover with foil and bake for 12-15 minutes. If you want crispier kale, cook uncovered. Enjoy!

Give thanks . . . for vegan cinnamon rolls

Ok, well, there’s so much more I’m thankful for: my family, my health, my friends, my house, and  . . . after this morning’s, brunch . . . our treadmill.

It was just the three of us today and so The Husband made his favorite Hash Brown Casserole and I made vegan cinnamon rolls—recipe from Mike and Dan at The Gay Vegans. What a FABULOUS recipe!! I got a lovely baker’s dozen and they were so simple to make and absolutely delicious. This will be my go-to cinnamon roll recipe for future brunches to come.

I’m so thankful for all of my readers and I wish everyone a happy Thanksgiving!

Vegan French Toast

Recently, I’ve discovered The Vegan Zombie, and as you can imagine it’s been a hit with the Seventh Grader. Where else can you watch a YouTube zombie movie and get a great recipe at the same time? (You can also forgo the movie and jump to the recipe portion). They even have a kid-friendly version of certain zombie videos. So over the weekend, the kid and I made this French Toast courtesy of these zombie fighting vegans.

INGREDIENTS:

1 cup soy milk (I used almond milk)

1/4 cup flour

1/4 cup confectioners sugar

1 tbsp corn starch (I used arrowroot)

2 tbsp maple syrup or agave nectar

1 tsp vanilla extract

1 tsp cinnamon

pinch of salt

1 loaf of French bread, sliced

DIRECTIONS:

Using a whisk, combine all the ingredients (except the bread, of course) in a small bowl. Dip the bread slices in the mixture and coat well.

Place in a hot large skillet coated with cooking spray. Brown each side, about 3 minutes per side.

Top with some Earth Balance margarine and syrup. Enjoy (zombie-free, hopefully).

Vegan Mushroom-Onion Quiche

Yes, you can make a quiche without eggs. Which also means it comes without cholesterol and bird embryos. Ok, I won’t get all crazy-vegan on my non-vegan readers . . . :) But have you seen Forks Over Knives yet? We watched it last night. Please watch it—I guarantee you will come away from it wanting to make positive changes in yours and your kids’ diet.

So onto the quiche . . . I got the recipe from The Ultimate Uncheese Cookbook. This is so simple to make and tastes rich and creamy. You can also use regular firm tofu for a more scrambly-egg texture–just don’t blend as smooth.  The cookbook offers several variations such as adding spinach, broccoli, or vegetarian bacon bits. I went with the mushroom quiche.

INGREDIENTS:

1 prepared 10″ pie crust

3 C (2 12-oz pkgs) firm silken tofu, mashed

3/4 C plain non-dairy milk (I used almond milk)

1/2 C flour (any kind; I used brown rice flour)

1/4 C nutritional yeast

1 tsp salt

1/4 tsp nutmeg

1/4 tsp turmeric

1/8 tsp white pepper

1 Tbs olive or organic canola or safflower oil (I used olive oil)

1-1/2 C finely chopped onions

2 C sliced mushrooms

DIRECTIONS:

Preheat oven to 400. Bake the pie crust for 10-12 minutes; let cool. (Mine was done at 8 minutes, so check often). Reduce oven temperature to 350.  In a large skillet, heat the olive oil and add the onions; cook for 3-4 minutes, or until they soften. Add the mushrooms and cook another few minutes.

In the meantime, combine the tofu, milk, flour, nutritional yeast, salt, nutmeg, turmeric, and pepper in a blender. Blend until completely smooth. You’ll probably need to scrapes the sides once or twice and continuing blending.

Pour into a large bowl and stir in the mushrooms and onions. Pour mixture into the prebaked crust. I accidentally picked up a 9″ pie crust, so I poured the extra batter into two ramekins.

Remember, make sure you reduce the heat on the oven. Bake for 40-45 minutes. The top will be firm, browned, and slightly puffed up. Remove from oven and let sit for 15 minutes before slicing. Enjoy!

A Look Back

When it’s time to plan meals for the week, I sometimes rely on some old favorites of mine. When looking back on my recipes, I always come across yummy ones I’ve forgotten about. I thought I’d bring these oldies, but goodies to you.

Appetizers

Party Cheese Ball

Stuffed Mushrooms

Mustard Greens and Cheeze Filo Pie

Avocado Bruschetta

.

Breads

Pesto Potato Bread

Blueberry Muffins with Crumb Topping

Home-made Pita Bread

Chive-Flecked Spud Muffins

.

Side Dishes

Israeli Couscous with Pine Nuts & Parsley

Easy, Creamy Pasta Salad

Baked Fries with Sea Salt & Truffle Oil

Easy Cole Slaw

.

Soups

Eggplant Parmagiano Stew

Vegetable-Barley Soup

Vegetable-Barley Chili

.

Lunch

Smoky-Miso Tofu Sandwiches

Garden Wrap

BLTA with Tempeh Bacon

Green Tea Rice with Lemon, Snowpeas & Tofu

.

Breakfast

Quinoa-Couscous Cereal with Dried Fruit

Colorful Kale and Potato Casserole

Hash Brown Casserole

Home-made Granola

.

Dinner

Sweet Chili-Lime Tofu

Breaded Zucchini with Lentils and Rainbow Chard

Angel Hair Pasta with Mushrooms & Ricotta

Spinach & Tofu Calzones

Spinach & Pesto Lasagna

Fresh & Healthy Soft Tacos/Burritos

Pecan-Crusted Seitan

Field Roast with Fresh Blueberry Sauce

.

Desserts

Glazed Chocolate-Avocado Cupcakes

Chai-Spiced Berry-Oatmeal Cookies

Cheeze Danishes

Sunflower-Cherry Oatmeal Bars

Hash Brown and Spinach Frittata

I  love making breakfast frittatas. They’re so easy to throw together and are perfect for cleaning out of the fridge of on-the-verge veggies. Since this one uses a Chipotle-flavored Field Roast Sausage, it supplies enough flavoring that I don’t add any other spices or seasonings to this dish, but feel free to add some if you’d like. Some fresh cilantro would be a great addition.

INGREDIENTS:

1 tsp olive oil

2 medium potatoes, shredded

2 C fresh spinach, torn (you can also use kale if you’d like)

1 C green or red cabbage, chopped

5 mushrooms, sliced

4 green onions, sliced

1 Field Roast Chipotle-flavored sausage, crumbled

1/4 C Tofutti sour cream

1 C Daiya cheese (I used a mixture of cheddar and pepper jack flavors)

1-1/2 C crackers, broken up into pieces

1 tomato, diced

DIRECTIONS:

Preheat the oven to 375. Layer the cracker pieces on the bottom of a pie plate; set aside. Sprinkle with about half of the cheese. In a large skillet, heat the olive oil. Add the shredded potatoes and over medium heat, cook them for about 5 minutes, stirring them around. Add the cabbage and continue to cook until both the potatoes and cabbage begin to brown. Add the Field Roast, spinach, mushrooms, and green onions and cook until the spinach starts to wilt.

Stir in the sour cream to the spinach mixture and combine thoroughly. Pour the mixture on top of the cracker crust and spread it out evenly.

Top with the remaining cheese and the diced tomatoes. Bake for 15 minutes.

Let it cool for about 5 minutes, then slice into it and enjoy!

Angela’s Vegan Quiche

This wonderful recipe comes from Angela of Vegangela, one of my favorite vegan bloggers. Her recipes all look amazing—I’ve bookmarked so many of them. I had to try this one out—perfect for Easter, by the way. The Sixth Grader remarked, “It’s amazing,” and The Husband, who loved quiche before going vegan, couldn’t get enough  of it. I made only one or two minor changes, otherwise, I followed Angela’s recipe as she posted it. Next time I make it (and believe me, it will be a regular thing at my house) I’ll add mushrooms. Angela also lists sun-dried tomatoes as another addition.

INGREDIENTS:

1 Tbs olive oil

1 small onion, chopped

1 garlic clove, minced

1/2 bag fresh spinach or 1/2 package of frozen spinach, thawed and drained (I used 3 cups of fresh spinach)

1/2 cup cashews, soaked in water for an hour and drained

1/2 block firm tofu

1/4 cup nutritional yeast

4 Tbs soy milk (I used almond milk)

1/2 tsp tumeric

Salt & pepper

1 package defrosted phyllo dough, or 1 vegan pie crust

1/4 tsp paprika

1-2 tomatoes, sliced (optional)

1 C mushrooms, diced (optional)

1/2 C fresh basil, chopped (I added that to the spinach)

1/3 C Daiya cheese (optional)

DIRECTIONS:

Preheat oven to 375. If using the phyllo pastry sheet, be sure to thaw it according to the package instructions. I thought I was being so clever by placing it in a zip lock and placing it in warm water. Wrong. Since it’s folded in thirds, it will meld together. I’m such a dork. So I ended up shaping it into a ball and rolling it out. No biggie, but really not as easy. I ended up piecing the darn thing together to make it fit into a pie plate and it came out funky, but still worked!

In a medium skillet, heat the olive oil and garlic. Add the onion and cook a few minutes—until they start to brown. Add the spinach (and basil, if using), along with some salt and pepper. Cook a few more minutes, or until the spinach starts to wilt; remove from heat.

Meanwhile in a food processor, grind the cashews up until fine. Add the tofu, nutritional yeast, milk, and turmeric. Blend until smooth and creamy. You may need to add a bit more milk.

In a medium bowl, combine the tofu mixture and spinach mixture. You can stir in some cheese if you’d like, too. Line a pie plate with the pastry sheet, just like a pie crust. Pour the tofu/spinach filling into the pie and spread around evenly.


Bake for 20 minutes. I then sprinkled the top with a mixture of Daiya cheddar and mozzarella and baked it another 10 minutes, or until the crust browned and the cheese is melted.

You will love this vegan quiche—a fabulous and easy breakfast. Thanks, Angela for sharing this winning recipe! :)

Herb-Scalloped Potatoes

The Husband LOVES potatoes and several days of week, he makes hash browns from scratch. But in an effort to reduce fried and sauteed food, he decided to make these baked scalloped potatoes from Veganomicon. They turned out fantastic! The only change we recommend is layering the spices, broth, almond milk, and nutritional yeast instead of just topping the potato slices with them.

INGREDIENTS:

2 lbs white potatoes (3 average-size) scrubbed, slice into 1/8″ thick disks

3/4 C vegetable broth

1/2 C unsweetened soy milk (he used almond milk)

1 Tbs olive oil

3 cloves garlic, minced

3 Tbs nutritional yeast or flour (he used nutritional yeast)

1/2 tsp thyme

1/2 tsp basil

1/4 tsp rosemary

1/4 tsp paprika

1/2 tsp salt

Several pinches of black pepper

DIRECTIONS:

Preheat oven to 400. Lightly grease a 9×13″ baking dish. Layer the potatoes in the dish, slightly overlapping them. Lay them across the short way first, overlapping a little less than half of each potato slice. In each subsequent row, overlap the potatoes by about 1/4 of each potato slice. (Keep in mind, if you want to layer in the spices, broth, milk, and nutritional yeast, don’t layer all the potato slices at once).

Pour most of the vegetable broth over the potatoes, reserving about 3 tablespoons.

Pour the almond milk and drizzle the olive oil over the potatoes, making sure to coat each one. Scatter the garlic over the top then sprinkle with 2 tablespoons of nutritional yeast all over the potatoes. Slowly drizzle the remaining vegetable broth on top. Sprinkle with remaining tablespoon of nutritional yeast, the herbs, and salt.

Loosely cover with foil and bake for 35 minutes. Uncover and bake for another 15 minutes and enjoy!

Field Roast and Sweet Potato Breakfast Casserole

Yesterday’s nearly 80 degree day turned to a cloudy and soon-to-be rainy day today, so a breakfast casserole seemed quite appropriate for the morning. It didn’t disappoint and has proved to be ideal for a cozy day in. Turn it into a breakfast burrito by wrapping some up in a flour tortilla.

INGREDIENTS:

1 Tbs olive oil

1 small sweet potato, peeled and diced

3 small russet potatoes, diced

1 large red bell pepper, chopped

1 C mushrooms, chopped

2 Chipotle-flavored Field Roast sausages

1-1/2 C fresh spinach, chopped

1/2 pkg silken tofu

1/3 C nutritional yeast flakes

8-oz vegan pepper jack, or other favorite vegan cheeze, shredded

1/2 C Tofutti sour cream

3/4 C almond milk

1/4 to 1/3 C panko bread crumbs

DIRECTIONS:

Preheat oven to 350. Lightly spray a 13″x9″ baking pan with cooking spray; set aside. In a large skillet, heat the olive oil and add all of the potatoes. Cook, covered, on medium heat for 15 minutes, or until they just begin to soften (stir them often).

Add the bell pepper and Field Roast; cook another 5 minutes. Meanwhile, in a large bowl, whisk together the tofu, cheeze, sour cream, nutritional yeast, and almond milk. Stir in the spinach.

Add the mushrooms to the skillet and cook until they begin to soften, 2-3 minutes.

Then combine the potato mixture to the tofu mixture and stir well to combine. Pour mixture in the pan and top with the panko.

Cover and bake for 30 minutes. Uncover and bake another 5 minutes. Let sit a few minutes, then dig in and enjoy!

Chocolate-Espresso Balsamic Granola

Oh, my. This is good. This is similar to my original granola recipe, but tweaked a little. Flavored oils or balsamic vinegars are ideal for granola. I don’t care for overly sweet granola, so this Chocolate-Espresso balsamic vinegar adds just the right amount of sweetness. Great for cereal, on top of yogurt, or with ice cream. A new olive oil/vinegar shop recently opened up downtown and a friend and I spent at least 45 minutes tasting all their different varieties. I found what I was looking for. A little pricey at $15, it will be slowly savored.

INGREDIENTS:

2 C oats

1 C coconut, shredded

1/2 C wheat germ

1/2 C each: walnuts, almonds, and sunflower seeds

1 tsp salt

1/4 C flavored balsamic vinegar

1/8 C brown rice syrup

1/4 C almond milk

1/8 C olive oil

6 to 8 oz dried fruit, such as craisins or cherries

DIRECTIONS:

Preheat oven to 300. Line a large baking sheet with foil, and mist with cooking spray. In a large bowl, combine the oats, coconut, wheat germ, nuts, and salt. In a small bowl, whisk together the balsamic vinegar, oil, brown rice syrup, and almond milk.  Add the wet ingredients to the dry ones and mix well. Spread the granola mixture on the prepared baking sheet; spread it out evenly.

Bake for 35-40 minutes, or until it begins to brown. Transfer to a large bowl and stir in the dried fruit. Once it has cooled, store in an airtight container. Enjoy!

Apple Coffee Cake for Monet

I want to dedicate this cake to Monet, of Apples and Anecdotes. She is one of those people everyone should know. I’ve never actually met her face-to-face, but I feel as though we could easily just sit down with mugs of tea, eat this delicious cake and never stop talking. Monet always has a kind word (or several, actually) for fellow food bloggers; always making others feel special, despite the hardships she herself faces. Last year, she nearly lost a nephew, Ryan, to drowning and who continues to suffer from the effects the accident caused. Now, she is faced with the possibly of losing her sister and brother-in-law injured in a car crash that killed another nephew of hers. Please visit Monet with your thoughts and kind words, as I know she’ll appreciates them and hopefully, have a brighter day in the wake of this tragedy.

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Apple Coffee Cake

INGREDIENTS:

1-1/2 C flour
1/2 C whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 tsp cinnamon
1/2 C walnuts, chopped
1 apple, peeled, cored, and shredded
1/2 C Earth Balance
1 C sugar
3 tsp Ener-G Egg Replacer mixed with 4 Tbs water
1 tsp vanilla
1/4 C vanilla almond milk

Crumb topping

1/4 C sugar
1/8 C flour
3/4 tsp cinnamon
2 Tbs Earth Balance

Icing, optional

1/4 C powdered sugar
1 tsp vanilla almond milk

DIRECTIONS:

Preheat oven to 350. Lightly grease a loaf pan, set aside. In a large bowl, combine the flours, baking powder, baking soda, salt, cinnamon, and walnuts.

In another bowl, beat the margarine, sugar, vanilla, and egg-replacer mixture until smooth. Pour the margarine mixture into the dry ingredients and combine well with a spoon. Stir in the apples and almond milk. Scoop the batter into the prepared loaf pan. To make the crumb topping, combine all the ingredients with a fork and sprinkle on top of the batter.

Bake for 45 minutes, or until an inserted toothpick comes out clean.

Let it cool for 10-15 minutes before removing from the pan. Mix together the powdered sugar and almond milk to form icing and drizzle over the top. You can wait until it completely cools, or when it’s still warm. Have a seat with someone you love and cherish, and enjoy this cake together.

Apple Pastries

Happy Groundhog Day!

It also happens to be another day off from school due to sub-zero temperatures. We’re looking at a high of -1! I’m beginning to get cabin fever. So it was a good thing our delivery from Green Buffalo Food came on Monday since I haven’t ventured to the store. Thanks to them, I was able to throw together a wonderful stir-fry for dinner last night using the green pepper, shallots, and zucchini they provided. And this morning, I used a couple of apples they sent, too. The Sixth Grader and I are enjoying pastries and watching Groundhog Day, of course.

INGREDIENTS:

For 8 pastries:

10 sheets of phyllo dough

2 apples, peeled and diced

1/4 C walnuts, chopped

1 tsp sugar

1/2 tsp cinnamon

1/8 tsp nutmeg

4 Tbs Earth Balance margarine, melted

4-oz Tofutti cream cheese

1/2 tsp lemon juice

DIRECTIONS:

Preheat oven to 375. Combine apples, walnuts, sugar, cinnamon, and nutmeg in a small bowl. Whip the cream cheese and lemon juice in a food processor; transfer to a small bowl.

Take 5 sheets of the phyllo and cut into fourths. (You’ll do the same with the other 5 sheets).

To make the pastries, brush the top layer with the melted Earth Balance, a large spoonful of cream cheese, then some apple mixture.

Roll into a log and transfer to a baking sheet lined with lightly greased foil; brush with margarine.

Bake for 30-35 minutes, or until the pastries are golden brown. Enjoy!

Field Roast Breakfast Tarts

Happy New Year!

I love when The Husband and I collaborate on breakfast, especially on lazy mornings like this. “These were nothing shy of brilliant,” he says as we savor each bite in between sips of coffee. What I love about these is that (much to my dismay ;) ) The Sixth Grader and Husband don’t always like the same veggies and ingredients that I do (I know. . .can you believe it)? So these tarts (or pizzas) make it easy to come up with your favorite creation. One ingredient we all agree on are hash browns, so he fried those up while I threw together the dough. The only hard part was getting the kid out of bed—it was almost 10:00! (I guess that’s what Christmas vacation is for).

INGREDIENTS:

Dough: for 6 tarts

1-1/2 C flour

3/4 C Earth Balance margarine

1/4 C – 1/3 C ice water

The Rest:

1-16oz bag frozen hash browns, cooked

1-2 C kale, torn into pieces

4-5 mushrooms

1 Field Roast Chipotle Flavor, crumbed or ground

1/2 C- 3/4 C Dayia shredded cheddar or mozzarella flavor

Other ingredient ideas: diced potatoes, tomatoes, scrambled tofu, olives, spinach

DIRECTIONS:

Preheat oven to 350. To prepare the dough: Combine the flour and margarine in the food processor until crumbly. While the machine is running, gradually pour in the water until a slightly moist dough forms. Knead just a couple of minutes. Divide into 6 equal pieces and roll out. Gently line the tart pans with the dough, then press the excess along the edge to cut it off. Prick the bottom of each tart and bake for about 7 minutes. Add your favorite ingredients. We started with the kale . . .

. . .then went with the hash browns, mushrooms, Field Roast and cheese.

Bake for about 20 minutes, or until they begin to brown. The crust is so flaky (and thin—depending on how thick you roll it out) and doesn’t take over the other ingredients; it’s the right amount and combination of ingredients. Enjoy!

 

Spinach and Mushroom Tarts

I was inspired by Veggie Test Kitchen’s Mini Pizza Tarts back in November and bought some 4″ tart pans. Well, I finally got around to making some tart pizzas and they were a huge hit! I love that these are so versatile—you can make pizzas, savory or sweet tarts, or even breakfast quiches. I have some leftover dough, so I think I know what I’ll be making for New Year’s Day breakfast. :) The recipe is for about 9-10 tarts, so feel free to halve the recipe, or freeze the leftovers for future, fabulous tarts!

INGREDIENTS:

Dough:

3 C flour

1-1/2 C Earth Balance margarine

1/2 C ice water

The rest: (optional)

Sliced mushrooms

Potatoes (I nuked 3 small red potatoes, then diced them up)

Pesto

Tomato, diced

Spinach

Almond feta

Vegan mozzarella, shredded

Olives

Artichokes

DIRECTIONS:

Preheat oven to 350. For the dough, place the flour and margarine in a food processor and pulse several times until the dough is crumbly. While the machine is running, pour in the water and combine about 30 seconds until the dough forms. On a lightly floured surface, knead the dough for 2-3 minutes. Divide the dough into about 9 equal pieces and roll out thin. I lightly sprayed the tart pans with cooking spray, then line the inside of the pan with the dough.

Press down along the edges to cut the dough and pull away from the pan.

Stick each crust with a fork a few times, then bake for 8-10 minutes. For mine, I spread on some pesto, spinach, mushrooms, tomatoes, almond feta. The guys added some potatoes and vegan mozzarella to theirs.

Bake for 22-25 minutes and enjoy!

Vegan Thanksgiving Brunch

Vegan MoFo, Day 25

Happy Thanksgiving!

About a week and a half ago, we had our first vegan Thanksgiving dinner, so today, we had our first vegan Thanksgiving brunch. As much as I love vegan food, particularly breakfast foods, today wasn’t all about the food. The last few months for us have given us many reasons to be thankful for what we have. Earlier this month we lost a friend to cancer. She left behind a husband and two young daughters. Another friend is battling leukemia, while a blogging friend shared her own family’s tragedy of nearly losing her nephew to drowning. Unfortunately, it often takes these situations to make us appreciate what we have, one of which, is our health. So it was a day of thanks and remembrance—served with delicious vegan food!

The star of the show was Stuffed French Toast:

INGREDIENTS:

1 loaf French bread, sliced 3/4″ thick

8-oz Tofutti cream cheese

1 small can crushed pineapple, drained

1/2 C walnuts, chopped

Batter:

3 tsp Ener-G Egg replacer + 4 Tbs water

1/2 pkg of Silken Tofu (which worked perfectly since I used the other half to make the hash brown casserole)

1 C almond milk

1 tsp vanilla

DIRECTIONS:

Cream together the cream cheese and pineapple. Stir in the walnuts. If making this step the night before (like I did), add the walnuts the next day, just before using. Otherwise, they’ll get too soft. To make the batter, combine the egg replacer powder and water in the food processor and process until fluffy. Add tofu, milk and vanilla; combine well and transfer to a shallow bowl. Basically, create sandwiches with the French bread and the cream cheese filling.

Dip each “sandwich” in the batter to cover each side. Preheat a flat griddle on the stove and  use some cooking spray. Brown each side as if making a grilled cheese. I then transferred them to a plate in a warm oven until ready to eat. Top with some Earth Balance and syrup.

I also made my favorite hash brown casserole:

I also made vegan cheese danishes that I made before, but this time, used cranberries for the filling.

INGREDIENTS:

4 oz Tofutti cream cheese

1/2 can cranberry sauce with whole berries

1 Tbs sugar

3 Tbs Earth Balance, melted and cooled

DIRECTIONS:

Cream everything together. I used the food processor, but I recommend using a mixer—I pureed it a bit too much.

Click HERE for the danish recipe.

We also had a great fruit salad with an agave-lime dressing. (I’ll get the recipe posted soon)

For dessert, my mom made Vegetarian Times’ Vegan Pumpkin Pie

Isn’t it gorgeous?! My mom has always made beautiful and delicious pies. The taste and consistency was outstanding and sure tasted like pumpkin pie to everyone. It was the perfect ending to a perfect brunch.

I hope everyone’s Thanksgiving has been filled with thanks, love and amazing food!

Colorful Kale and Potato Casserole

Oh my gosh, this was delicious!! The flavors of the Field Roast sausage and Vegan Rella, really made this dish. This was the first time I used Vegan Rella’s cheddar flavor and like the mozzarella variety, I was in love at first bite. It is truly the best-tasting vegan cheese out there and it melts like it’s nobody’s biz. Combined with the Field Roast, there’s no need to add any other seasonings, which is always a time and money saver!

INGREDIENTS:

Olive oil

1-1/2 C red potatoes, diced small

1-1/2 C kale, stemmed and chopped

1 Field Roast sausage link, Mexican Chipotle flavor, crumbled

1 C cracker crumbs

1 large tomato, diced

1-1/2 C Vegan Rella, shredded

DIRECTIONS:

Preheat oven to 375. In a large skillet, heat some olive oil and cook the potatoes until they begin to soften and brown. Add the Field Roast and kale and cook a few minutes more, covered, until the kale starts to wilt. Layer the crackers on the bottom of a pie plate and sprinkle some cheeze on the crackers. (Vegan Rella can be pretty sticky, so don’t knock yourself out trying to spread it too much).

Transfer the potato mixture to the pie plate and spread evenly.

Sprinkle on the rest of the cheeze and then the diced tomato.

Cover and bake for 10 minutes. Let sit a few minutes before digging into it. Enjoy! (And btw, thanks, Field Roast for the FB shout out–as you know, I LOVE your products and I’m hoping to get my local health food stores to carry more of them)!

Fluffy Vegan Pancakes

The Sixth Grader helped me make pancakes—he’s actually quite a seasoned pancake-flipper and was very explicit in his instructions. He wanted to make sure I told all of you the importance of not pressing down on the pancake once it is flipped; you lose all fluffiness. These are simple to throw together and if you’re lucky enough to have a Pancake-Flipper pro, breakfast is done in no time!

INGREDIENTS:

1-1/2 C all-purpose flour

1/2 C whole wheat flour

3 Tbs baking powder

2 Tbs sugar

1/4 tsp salt

2 C vanilla almond milk

4 Tbs vegetable oil

Cooking spray

Earth Balance margarine

Maple syrup

DIRECTIONS:

Combine flours, baking powder, sugar, and salt. Whisk in milk and oil and combine until smooth.

Spray a skillet or flat griddle and heat on medium heat. Add about 1/3 to 1/2 C of batter to make each pancake. A good rule of thumb when making these is to wait until air holes/bubbles form before flipping. Flip and cook until golden brown (and remember, no pressing down with the spatula)!

I typically keep them warm in the oven until finished, then smother with some Earth Balance and maple syrup and enjoy!

Makes about a dozen pancakes.

*I don’t recommend this batter for waffles. We tried that the next morning and it didn’t work to swell.

Potato-Leek Breakfast Casserole

As some of you may already know, I LOVE to make breakfast stuff, I just don’t always have the time. This morning is rainy and chilly and a good morning to stay in. So since we get lots of vegetables from our CSA, I usually have to have at least one meal a week where I need to raid the refrigerator of on-the-verge produce that needs to get eaten. Oftentimes, its a mixture of stuff you wouldn’t think of putting together, but you’d be surprised how well vegetables get along with each other! Of course, I had to add my favorite go-to protein. . .Field Roast! A shocker, huh? Because of the flavor and spices in the grain meat, there is no need for a long list of spices, plus you’re getting 23 grams of protein per link! If you have the time, this is a great way to start the morning, or serve at brunch.

Cute little potatoes from the CSA–perfect for a dish like this!

INGREDIENTS:

Olive oil

1-1/2 C red potatoes, diced

2 leeks, chopped (mostly white parts, with some green)

1/3 of a napa cabbage, chopped

1/2 a bell pepper, diced (any variety)

1-2 Field Roast sausage links, Mexican Chipotle flavor

Salt and pepper, to taste

1-1/2 C vegan cheddar, shredded and divided (or use a mixture with vegan Jack and cheddar)

1-1/2 to 2 cups hearty cracker crumbs

DIRECTIONS:

Preheat oven to 350. In a 9×13 baking dish, line the bottom with the crackers. I like a hearty cracker that won’t fall apart. I just scoured our pantry and used a variety of leftovers–some stone-ground wheat ones and some Ritz-like ones. I would stay away from Triscuits–they make it too dry. Layer on about 1/2 of the cheddar cheese onto the cracker crust.

 

 

 

 

 

 

 

 

 

 

 

 

 

In a large skillet, heat about 2 tablespoons of olive oil. Add the potatoes and cook for about 10 minutes, covered. but stirring occasionally. Add the bell peppers and leeks and cook another 5-10 minutes.

Next, add the cabbage and Field Roast. Don’t worry about chopping the cabbage up too small—it will cook down and wilt quite a bit. Season with a little salt and pepper.

When the potatoes are a little soft, but still with some crunch, layer vegetable mixture onto the cracker crust. Top with the rest of the cheese and bake, covered for 20 minutes. If the cheese isn’t melted enough, uncover and bake another 3-4 minutes.

Enjoy!

Almond Sour Cream Coffee Cake

I love almond anything. I even love anything almond-scented. This cake was a breeze to make and has a cake/cookie consistency. In fact, the dough is very cookie dough-like, so don’t be alarmed–it’s supposed to be that way! A slice of this is perfect for dessert or with that morning tea or coffee.

INGREDIENTS:

Cake:

1/2 C  Earth Balance margarine

1 C sugar

3 tsp Ener-G Egg Replacer

4 Tbs water

1 tsp vanilla

1 tsp  almond extract

1/4 C Tofutti sour cream

2 C flour

1 tsp baking powder

1 tsp soda

1/4 tsp salt

Strudel:

1/2 C brown sugar

1 Tbs flour

2 Tbs butter

Glaze:

1/2 C powdered sugar

1/4 tsp almond extract

2-3 tsp non dairy milk

DIRECTIONS:

Preheat oven to 350. In a small bowl, whisk together the egg replacer and water; set aside. In a large bowl, cream together margarine and sugar. Add “egg” mixture to butter mixture and combine well. Add vanilla and almond extracts and stir well to combine. In a medium bowl, combine flour, baking powder, baking soda and salt. Add the flour and sour cream to the butter mixture, but do it alternatively; starting and ending with the flour. The mixture will resemble cookie dough.

For the strudel, chop up the butter, add the brown sugar and flour and use a pastry blender to make it crumbly. Grease a bundt pan and sprinkle 1/3 of strudel in the pan. Next, take take 1/2 of the dough and using your hands, spread it somewhat evenly in the pan, on top of the strudel. Add another 1/3 of the strudel, then the other half of the dough. Sprinkle with remaining strudel.

Bake for 30-35 minutes.

Meanwhile, to make the glaze, whisk together powdered sugar, almond extract, and the nondairy milk. Drizzle over warm cake and enjoy!

(It will most-likely look like an over-grown doughnut)!

Recipe: Adapted from cooks.com

Waffles with Blueberry Sauce

The other night I made Field Roast with Blueberry Sauce and had some leftover sauce. That called for morning waffles. This is a healthy, hearty waffle that will stick to the ribs. I highly recommend doubling the recipe if feeding more than 2 people–as it is, it only makes about 4-6 small waffles. It’s a simple recipe where everything just goes in the blender and you’re ready to go!

INGREDIENTS:

2 C water

2 Tbs sugar

1 C quick-cooking oats

1/4 C cornmeal

4 Tbs ground flax seed

1/4 C cashews

2 Tbs cornstarch

3/4 tsp salt

1 tsp cinnamon

Sauce:

2 Tbs sugar

2 Tbs rice vinegar

2 Tbs white wine

2/3 C blueberry juice

1-2/3 C vegetable broth

3/4 C fresh blueberries

2 Tbs cornstarch

DIRECTIONS:

For the waffles: Blend all ingredients in a blender for 1 minute. Let sit for 10-15 minutes to thicken up. Spoon 1/2 cup (or what is recommended for your waffle iron). Spread out a little with a spatula. I had the oven on warm and kept the waffles warm as I made them. In the meantime, I reheated the blueberry sauce in a small saucepan over med-low heat. If you’re using leftover sauce, it will have a jelly like consistency, so add a smidge of water. Stir it occasionally. The sauce itself doesn’t take long to make: In a large saucepan, add sugar and about 1/8 cup of water. Bring to a boil. Add rice vinegar when the sugar changes color. Boil again and add the white wine. Reduce to a syrup, then add the blueberry juice and reduce to half, about 4 minutes. Add broth and boil to desired consistency–you will probably need to mix the cornstarch with about 1/8-1/4 cup of water and then add to the sauce to thicken. Add blueberries and taste for seasoning. The sauce yields about 2 cups. Enjoy!

Recipe source: The Joy of Vegan Baking

Field Roast Sausage and Vegetable Hash

When I began to make this, just throwing stuff together, I wasn’t planning on posting it, but then I tasted it and damn, I knew I had to share it. Even The Husband called it hands-down the best, most phenomenal breakfast burrito/hash he’s ever had. Wow. Now that my “chef-ego” is inflated, here you go:

INGREDIENTS:

2 Field Roast sausages, Italian flavor

3 small potatoes, peeled and diced

1 small green bell pepper, diced

1/2 a large onion, diced

1 small zucchini, sliced then quartered

1 C sliced mushrooms

2 Tbs olive oil

vegan cheddar, shredded

Flour tortillas, warmed

Garlic & Wine seasoning, to taste (So this is a blend that we got from The Melting Pot a million years ago and here’s what’s in it: salt, soya flour, garlic, sherry wine flavor, cracked pepper, select imported spices, citric acid, and parsley).

DIRECTIONS:

Saute the potatoes in the olive oil for about 10 minutes, or until they just  start to soften. Add the green pepper, onion, and zucchini. Over medium heat, cover and let saute for about another 10 to 15 minutes, or until soft. Season with the garlic blend and then add the sausage (I just tear it apart into small pieces) and the mushrooms. Season again with the garlic blend and cover another 4-5 minutes until the mushrooms are just softening.

Scoop some onto a warmed tortilla and add a little cheese. YUM! Enjoy!

Cinnamon Coffee Cake

So I finally got The Joy of Vegan Baking by Colleen Patrick-Goudreau, author of my other favorite cookbook, The Vegan Table, and as you can see . . . I’ve already picked out some recipes to try.

Ideal timing for the coming fall and winter! The 6th Grader was craving coffee cake, so that’s where we started and it didn’t disappoint. The recipe is quite easy and perfect for throwing together for last minute guests.

INGREDIENTS:

Cake:

1 C nondairy milk (I used almond milk)

1/3 C canola oil

1 Tbs white distilled vinegar

1 C unbleached, all purpose flour or whole wheat pastry flour (I used all purpose)

1/2 C granulated sugar

1 tsp baking powder

1 tsp baking soda

2 tsp ground cinnamon

1 tsp ground ginger

1/4 tsp salt

Crumble:

3/4 C unbleached all purpose flour, or whole wheat pastry flour (again, I used all purpose)

1/4 C granulated or brown sugar (I used brown sugar)

1-2 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp salt

3/4 C chopped walnuts (I used pecans as I was out of walnuts)

1/3 C canola oil or nondairy butter, melted (I used Earth Balance butter)

DIRECTIONS:

Preheat oven to 350. Grease a 9″ square baking dish/cake pan. To make cake, combine milk, oil, and vinegar in a bowl and set aside. In a large bowl, mix together the flour, sugar, baking powder, baking soda, cinnamon, ginger, and salt. Add the milk mixture and stir until just combined. Pour into the prepared baking dish.

To make the crumble, in a small bowl, combine the flour, sugar, cinnamon, ginger, salt, and walnuts. Add the butter or oil and use your hands to thoroughly work it into the dry ingredients. Spoon on top of the batter (I found sprinkling with my hands worked better) and covering the entire area.

Bake 35-40 minutes or until a toothpick inserted in the center comes out clean. Let it cool slightly and serve warm or at room temperature. I think this would also be yummy if drizzled with some some icing once it cooled completely. . . Enjoy!

Zucchini-Tofu Scramble with Roasted Red Peppers

I love tofu scrambles—as you have probably already gathered, but they’re so easy to change up and are perfect for those times when you need to clean out the produce drawer of on-the-verge-veggies. You can pile it into a wrap or a toasted English muffin, or just eat it as it is. I had half a package of tofu just waiting for me to use it, so it was easy to figure out what to make. A great protein-packed breakfast to start the day.

INGREDIENTS:

7-8oz tofu, extra firm, drained and pressed

1 small zucchini, sliced, then quartered

1 jarred roasted red pepper, diced

1/3 C salsa

3 green onions, sliced

1/3 C fresh cilantro, chopped

1/3-1/2 C Vegan cheese, shredded (any kind you like: cheddar, pepper jack, Monterrey Jack, etc)

1 avocado, diced

1/2 tsp turmeric

1/2 tsp cumin

A few dashes cayenne pepper

Salt and pepper, to taste

Olive oil

DIRECTIONS:

Heat 1-2 tablespoons of olive oil in a medium skillet. Add zucchini and saute for about 5 minutes. Add the roasted red pepper and saute another 5 minutes. In a small bowl, break up the tofu to resemble scrambled eggs. Add turmeric, cumin, and cayenne; stir to combine. Add tofu and green onions; combine well with the veggies. Saute for about 4 minutes and then stir in the salsa, cilantro, and cheese. Finish off with salt and pepper and then top individual servings with some avocado. Enjoy!

Breakfast Burritos

I love lazy Sunday mornings. The Husband and I decided to combine forces and throw together a tasty breakfast. He loves hasbhbrowns, so he fired those up and I worked on the rest of the ingredients in another pan. It was a lovely joint venture.

INGREDIENTS:

1 16-oz bag hashbrowns

1 red bell pepper, diced

1 yellow bell pepper, diced

4 green onions, sliced thin

2 Field Roast sausages (Chipotle flavor)

1/2 C fresh cilantro, chopped

Olive oil

Salt and pepper, to taste

Flour tortillas, warmed

Optional ingredients: Tofutti sour cream, vegan shredded cheddar, salsa

DIRECTIONS:

Pretty easy: The Husband seasoned the hashbrowns with salt and pepper and cooked them in one skillet, while I sauteed the peppers in some olive oil for about 10-15 minutes in another skillet. I then added the sausage, which just needs to be heated through–no “cooking” involved. I had two leftover sausages from the casserole, so this was perfect.  Then I added the green onions and cooked them a few more minutes until they began to soften. Once the hashbrowns were browned, about 25 minutes, we combined the two pans and stirred in the cilantro. Spoon onto a tortilla, adding the optional ingredients, if using. Enjoy!

Sauteed Tofu with Shallots, Almonds, and Amaretto

This recipe, from Vegan Planet, was certainly yummy, but it struck us as more of a breakfast than a dinner meal. The tofu had a pancake-like texture and the amaretto gave it a sweet, syrup-y taste. It was delicious, but I could see serving it for breakfast or brunch, rather than dinner.

INGREDIENTS:

1-16 oz (I used 14 oz) pkg extra firm tofu, drained and pressed and cut into 1/4″ thick slices

1/4 C all purpose flour

Salt and black pepper

3 Tbs olive oil

4 shallots, thinly sliced lengthwise

1/2 C vegetable broth

1/4 C amaretto or other other almond-flavored liqueur

1/2 C slivered almonds, toasted

1 Tbs minced fresh parsley

DIRECTIONS:

Dredge the tofu in the flour. Season with salt and pepper to taste. Heat the olive oil in a large skillet over medium-high heat. Add the tofu and cook until brown on both sides, 2-4 minutes per side. Remove from skillet, transfer to a plate; set aside.

Add the shallots to the skillet, cover and cook until tender, about 5 minutes. Add the broth and liqueur and heat almost to boiling. Reduce the heat to low, return the tofu to the pan, add the almonds and parsley, and simmer to infuse the tofu with the flavor of the sauce and heat through.

Serve hot and enjoy!

Vegan Sausage Breakfast Casserole

It was a beautiful, lazy morning, and I love to cook in the morning, however, it seems I usually don’t have the time. It was also a good opportunity to clean out the fridge of the on-the-verge veggies that I just couldn’t see get thrown away. This casserole was creamy, spicy and a great way to start the day. (And to satisfy my morning-cooking-craving). The 6th Grader even said, “Dad better not eat it all before tomorrow morning.”

INGREDIENTS:

2 Field Roast Sausages, Mexican Chipotle flavor, crumbled

1/4 of a head of cabbage, any variety, shredded

1/2 a large red bell pepper, diced

1 large leek, chopped

6-8 mushrooms, diced

1 small zucchini, diced

2 C crackers, broken into large crumbles (herbed crackers would be nice for added flavor)

1 C Tofutti sour cream

1-3/4 C vegan cheddar, shredded and divided

Dashes of cumin, cayenne, salt, and pepper

Olive oil

DIRECTIONS:

Preheat oven to 350. Spread cracker crumbles on the bottom of a 9×13″ pan; set aside.

In a large skillet, heat 1-2 tablespoons of olive oil. Add bell pepper, cabbage, leek, and sausage. Saute about 10-12 minutes until vegetables are just beginning to soften and turn brown. Add mushrooms, cumin, cayenne, salt, and pepper; cook another 3 minutes, or so.

In a small bowl, combine sour cream with about 3/4 cup of the cheddar. Layer on top of the cracker “crust”. You want to avoid dropping big clumps of it because you want it to be evenly spread on top of the crackers. Try and spread it around as best you can.

Layer with sausage mixture and spread it out evenly. Top with remaining cheddar cheese and bake uncovered for 20 minutes.

Let it sit a couple of minutes before slicing it up. Enjoy!

Tempeh Bacon

I know many people who would consider going vegan, but the thought of giving up bacon brings tears to their eyes. Tempeh bacon may not cut it for them, but I love this stuff. A little caramelized, it tastes wonderful. You could break it up for salads, sandwiches, tofu scrambles, or just snack on it as it is.

INGREDIENTS:

1 pkg (80z) tempeh

1/4 C tamari

2 tsp Liquid Smoke

3 Tbs maple syrup (I’m not a huge fan of maple-flavored stuff, so I used brown rice syrup)

1/4 C water

Canola oil, for frying

DIRECTIONS:

Steam the tempeh for about 10 minutes. Meanwhile, in a large bowl, combine tamari, Liquid Smoke, syrup, and water. Mix well. Let tempeh cool before slicing it into thin, bacon-like strips.

Place slices in marinade (I used a large ziplock bag–just turn the bag over a few times to thoroughly marinate the slices) and let sit for as long as you like. Less than half and hour works great. After the tempeh has marinated, heat oil in a large skillet over medium-high heat. Fry the strips and each side until crisp. Sprinkle a little extra tamari and syrup on the tempeh while cooking—the tempeh will turn brown, caramelize, and get crisper and chewier . Remove to a plate lined with paper towels to absorb excess oil. Enjoy!

(BaconLettuceTomatoAvocado)

Recipe source: The Vegan Table

Breakfast Frittata

I absolutely love to cook in the morning, but I rarely get a chance to do so. But when I saw this recipe from Kelly at Vegan Thyme, I knew I had to make the time. It’s easy to make and you can use your favorite ingredients. (It’s a great recipe for cleaning out the fridge)!

INGREDIENTS:

Crust:

1 small pkg. sliced mushrooms (about 1-1/2 cups)

1 small onion, diced

3/4 C crackers, broken into medium-sized pieces

1 garlic clove, minced

Olive oil

A couple dashes of: thyme, rosemary, parsley, and smoked paprika

Filling:

I peeled and diced up three small potatoes, half a red bell pepper, and about a cup of diced red cabbage. Feel free to use whatever you’d like —maybe some hashbrowns, zucchini, artichokes, tempeh bacon or spinach.

Salt and pepper to taste

Vegan cheddar, shredded

DIRECTIONS:

Preheat oven to 350. In a large pan, heat olive oil, then add garlic. Saute mushrooms and onions until soft and tender. Season with thyme, rosemary, parsley, and paprika (or your favorite spices). Pour into a pie plate and press down with a spoon to create a crust. Layer on crackers and some cheese.

In the same pan, saute the potatoes, cabbage, and bell pepper.

Season with salt and pepper and cook, covered for about 10-15 minutes, stirring occasionally. Don’t worry about cooking it all through since it will be in the oven. Pour onto the crust.

Then another layer of cheese. (Moe came to investigate what I was doing):

Bake uncovered for 25 minutes. Let cool for about 5 minutes before slicing into it. Enjoy! Thanks, Kelly! This is a fabulous recipe!

Western Tofu Scramble

This is a great way to start the morning! Especially when the morning is snowy. Yes…snowy. It’s the end of April, right? Well it snowed last night, so instead of heading out for my morning walk, I decided to cook up a protein-packed breakfast and tackle that walk later when things clear up.

INGREDIENTS:

1 Tbs olive oil

1 garlic clove, minced

1-14oz pkg. extra firm tofu, drained, pressed and crumbled

3 Tbs fresh cilantro, chopped

1/2 a large orange or red bell pepper, diced (about 3/4 C)

4 green onions, sliced (or 1/4 C of diced yellow onion)

1/2 tsp cumin

1/4 tsp turmeric

1/3 C salsa

1/4-1/3 C vegan cheddar or pepper jack cheese, shredded

Salt and pepper, to taste

DIRECTIONS:

In a large skillet, heat olive oil over high heat. Add garlic and bell pepper. Reduce to medium heat and saute until pepper is softened, about 5 minutes. Add the green onion and saute another minute, then add the cumin and turmeric. Add tofu and stir to combine–the turmeric will immediately turn the tofu yellowy-orange, like real scrambled eggs. You don’t have to use it–totally optional. Stir in the cilantro and season with salt and pepper to taste. Stir in the salsa, then the cheese. Serve alone, or wrap in a warmed flour tortilla and enjoy!

Stuffed French Toast

My mom made these for brunch this morning and they were so delicious, we ate the leftovers for dinner. The batter recipe is from The Kind Life but she stuffed them with Tofutti cream cheese with orange zest mixed in it. We took two slices of bread and “glued” them together with the cream cheese. For some, we added a layer of apricot jam. They reminded me of my mom’s stuffed french toast she used to make when I was a kid: cream cheese mixed with crushed pineapple and chopped walnuts.

INGREDIENTS:

Yeast-free bread slices (French Meadow Summer Bread or whole spelt bread are good options)

1 1/2 cups firm tofu

1 1/2 teaspoon cinnamon

2 tablespoons rice syrup

1/2 cup soy milk

1/2 teaspoon sea salt

1 tablespoon corn oil

1 teaspoon vanilla

Oil of your choice (olive, safflower, sunflower, etc.) for frying

Stuffing: 2- 8oz containers of Tofutti cream cheese, zest from one large orange and maybe some sugar for sweetness–blended together.

DIRECTIONS:

Blend all (non-optional) ingredients together until smooth and creamy. If too thick, add more soy milk. There are two ways to “stuff” the French toast. You can spread the cream cheese on two slices and sandwich them together, or if the slices are thick enough, split the slice with a knife, but only slice it about 3/4 of the way and fill with the stuffing. Dip bread in batter and fry in hot oiled skillet until browned on both sides. Top with fresh fruit, maple syrup, powdered sugar, or any of your favorite toppings.

Hash Brown Casserole 2

No one will ever know this is vegan! This is creamier than version 1 and takes a bit more time, but worth it, especially when even your non-vegan friends and family will love it. I think 1-1/2 C of sliced mushrooms would be a great addition and I’ll also add 1/2 cup of nutritional yeast for a dose of B vitamins.

UPDATE (2/3/14): I’ve made this so many times–it’s a great brunch side dish but I’ve discovered it’s even better to saute the hash browns and onions beforehand. Yes, it makes more work, but I tend to make this up the night before so that I can just toss it in the oven in the morning. I think it’s worth the extra effort :-)

INGREDIENTS:

1 16oz bag frozen hashbrowns
1 C vegan cheddar, shredded
1 C vegan pepper jack cheese, shredded
1/2 pkg Silken tofu, extra firm, crumbled
1-1/2 C fresh spinach, chopped
1/2 a large yellow onion, chopped
6-oz Tofutti sour cream
1/2 C soy milk (or any nondairy milk of your choice)
1 tsp garlic salt
1/4-1/2 tsp ground black pepper
1/4-2/3 C bread crumbs

DIRECTIONS:

Preheat oven to 350 and lightly oil a 9×13″ baking pan. In a large bowl, combine both cheeses, tofu, onion, sour cream, soy milk, garlic salt, and pepper. Stir in the hash browns and spinach and spread evenly into the prepared pan.

Cover with foil and bake for 40-45 mins. Sprinkle with bread crumbs and bake uncovered for another 10-15 mins until slightly browned. Enjoy!

Hash Brown Casserole

There so many different versions of hash brown casseroles that I want to try, but this one is pretty dang good that I can’t see venturing to make too many other recipes. This was also very easy to make and perfect for Easter brunch which is just a few days away. The recipe calls for vegan sausage, so I used Tofurky Italian Sausage that is seasoned with sun-dried tomatoes and basil. Feel free to change it up, using your favorite vegan meat. Leftovers are perfect for wrapping up in a tortilla with a bit of salsa and vegan cheese–make several and store in the fridge to grab and go. (Also check out Version II).

INGREDIENTS:

1 lb. frozen hash browns, thawed

1/2 lb. vegan sausage, crumbled (I used 2.5 Tofurky sausages, using the food processor to crumble it quickly)

5 Tbs margarine, divided

6 green onions, sliced

4 Tbs flour

3/4 cup vegetable broth

3 Tbsp. nutritional yeast

1 Tbs oregano

3/4 cup soy milk

1/2 tsp salt

Black pepper, to taste

1/2 cup soft bread crumbs

DIRECTIONS:

Lightly oil a 9×13″ casserole dish. Preheat the oven to 400°F.

Gently toss the hash browns and vegan sausage together and place in the casserole dish.

In a saucepan over medium-low heat, melt 4 Tbsp. of the margarine and sauté the green onions for 1 minute.

Whisk in the flour, creating a roux, and cook for 1 minute, or until browned. Gradually whisk in the broth, nutritional yeast, oregano, and soy milk. Cook, stirring constantly, until thickened (the sauce shouldn’t be so thick that it sits on top of the casserole instead of steeping through).

Season with the salt and pepper. Pour the sauce over the casserole.

In a small bowl, melt the remaining 1 Tbsp. margarine and toss with the bread crumbs. Sprinkle over the casserole and bake for 45 to 55 minutes, or until the top is browned. Let cool for 5 mins and then enjoy!

Recipe Source: Vegcooking

Spicy Sweet Potato Hash

This is great for leftover sweet potatoes, but if you don’t have any, it’s certainly easy enough to make this recipe. Just peel and dice 2 medium sweet potatoes, layer onto a lightly oiled baking sheet and cook for 15-20 mins at 375.

You can also serve this hash in a flour tortilla with some salsa and vegan shredded cheese…yum!

INGREDIENTS:

1-1/2 lbs sweet potatoes (about 2 medium-sized ones)

1 Tbs olive oil

1 large yellow onion, chopped

1 small red bell pepper, seeded and chopped

2 frozen veggie burgers, thawed and chopped or crumbled (6oz of Boca Meatless Crumbles would work well, too or 2 Tofurky Italian sausages–basil and sun dried tomato flavor, diced)

1/4 tsp cayenne, or to taste

Salt and ground black pepper

DIRECTIONS:

Heat the olive oil in a large skillet over medium heat. Add the onion and bell peppers, cover, and cook until softened, about 5 mins. Add the potatoes, veggie burgers (I zapped the burgers in the microwave for about a  minute–I’d go with 30 seconds, then chop or crumble them), cayenne and salt and pepper to taste.

Cook, stirring frequently, until lightly browned, about 10 mins. Enjoy!

Recipe source: Vegan Planet

Cranberry Muffin-Bundt

The original recipe is called Low-Fat Vegan Coffee Cake but it really has more of a muffin-like texture, consistency and taste. “Coffeecake” just doesn’t seem to fit. It’s not to say it’s not delicious because it’s extremely tasty and moist. Plus…prep time was about 10 minutes and only required one medium sauce pan! How easy is that?! This would be great for dessert, brunch (Easter is coming up…) or just good ‘ol teatime.

INGREDIENTS:

1/4 cup vegan margarine

2 cups applesauce

1 cup flour

1-1/2 cups wheat bran flakes or oat bran (I used the flakes and broke them up just a little bit)

1 cup sugar

1 tsp baking soda

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp cloves

1 cup raisins (I used dried cranberries)

1 cup chopped nuts (optional-but I used walnuts)

DIRECTIONS:

Preheat the oven to 350 degrees and grease a 9″ square baking pan. I obviously used a bundt pan–I think it makes a much prettier presentation. In a medium-large saucepan, combine the margarine and applesauce over medium heat and heat until margarine is melted. Remove from heat.

Add the remaining ingredients, combine well and pour into prepared baking pan. I had to shake the pan to even out the batter. It should resemble oatmeal.

Bake for 25-30 minutes, however, I ended up baking mine for 45 mins before an inserted knife came out clean. All ovens run differently, so just keep an eye on it. Leave in the pan and place on a rack to cool before removing from the pan.

Top with confectioners’ sugar, of desired. (I say yes–it’ll look pretty) Enjoy!

Enjoy!

User Reviews Write Review

Overall Rating: 4 out of 5 4 out of 5
tasty, easy and moist!, March 15, 2009
Guest erineedwards
“I thought this cake was very simple to prepare and my family loved it, including our picky toddler!

I reduced the sugar by half, only using 1/2 cup and found it was still very sweet. I also subbed oatmeal and oat flour for the recommended oats or wheat germ or whatever it called for, I don’t recall. I did add raisins and walnuts.

I baked it as suggested but found in my 8 inch round glass dish I needed to cook it about 20 minutes longer than suggested!”

4 of 4 people found this review helpful.

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Processor “Cheese” Danish Pastry

Impress your neighbors and wow the in-laws with your pastry chef-like skills by making this surprisingly easy danish. The original recipe is from Nigella Lawson‘s How To Be A Domestic Goddess cookbook and so for some time, I’ve been dying to veganize this recipe. I made several alterations, but I am so impressed with how flaky and delicious they came out. Don’t freak out by all the directions–it was actually quite simple. Plus, you don’t actually need to use a food processor–a mixer will work just fine.

INGREDIENTS:

1/4 C warm water

1/2 C soy milk

1 large egg (1 Tbs ground flax seed mixed with 3 Tbs water)

2-1/4 C all-purpose flour

1 pkg (1/4 oz) rapid-rise yeast

1 tsp salt

1 Tbs sugar

1 C unsalted butter, cut into thin slices (Earth Balance sticks)

Filling:

Pinch of salt

1 C ricotta cheese (Tofutti cream cheese)

1 Tbs lemon zest (I used a lime)

1 large egg, beaten (again, 1 Tbs ground flax seed + 3 Tbs water)

3 Tbs unsalted butter, melted and cooled (Earth Balance)

Glaze:

1/3 C sugar

1/4 C water

DIRECTIONS:

Pour the water and milk into a measuring cup and add the flax seed mixture, beating with a fork to mix. Put to one side for a moment. Get out a large bowl, then put the flour, yeast, salt and sugar in the processor, and give one quick whirl just to mix. Add the cold slices of Earth Balance and process briefly so that the butter is cut up a little, though you still want visible chunks of at least 1/2″. Empty the contents of the processor into the large bowl and quickly add the wet ingredients. Use your hands or a rubber spatula to fold the ingredients together, but don’t overdo it: expect to have a gooey mess with some butter lumps pebbling it. Cover the bowl with plastic wrap, put in the refrigerator, and leave overnight or up to 4 days.

To turn it into pastry, take it out of the refrigerator, let it get to room temperature, and roll it out to a 20″ square. (This was fairly easy–it rolls out very nicely). Fold the dough square into thirds, like a business letter, turning it afterward so that the closed fold is on your left, like the spine of a book.

Roll out again to a 20″ square, repeating the steps above 3 times. Cut in half, wrap both pieces and put each in the refrigerator for 30 mins. (Just gently fold and wrap with plastic wrap–worked great).

So for the filling:
Combine the cheese, sugar, salt, lemon zest, egg-replacer, and Earth Balance. (I used the food processor)

Then you’re ready!

First of all…the recipe is intended to make 6 large danishes. For the first batch I made 3 large ones and decided on the second batch to make smaller ones, which I personally thought worked much better.

Roll out one of the pastry dough halves into a big rectangle (recipe doesn’t specify exactly how big…) Divide into thirds and place a tablespoon of cheese filling on each piece of dough. Fold the opposite corners up together and seal with a pinch.

Place on baking sheets prepared with waxed paper and brush with the sugar/water glaze. The recipe then calls for them to rise for about 1-1/2 hours. Yeah, that didn’t happen for me, but apparently that was no big whoop because they came out great. Preheat oven to 350 and bake 15 mins or until puffy and golden brown.

I then made a lime icing (since I used lime zest) by combining about a cup of powdered sugar and then drizzled in lime juice, stirring and adding more juice to get the consistency I wanted. I then drizzled the danishes with the icing…

For the second batch, I made smaller ones and spread out the filling more. I brushed them with the glaze and this time, they baked about 20 mins.

These really came out amazing and I will make these again and again! Enjoy!

Quinoa-Couscous Cereal with Dried Fruit

This may take a bit longer to make than regular old oatmeal, but it is so worth it!  Not only is it good for you, but is quite filling–perfect to keep you going all morning!

INGREDIENTS

1 1/2 C unsweetened apple juice
1 C water
1/2 C quinoa
2 Tbs dried cranberries
2 Tbs dried apricots, chopped
2 Tbs dried blueberries
2 Tbs raisins (I like the golden variety)
1/2 tsp ground cinnamon
1/4 tsp allspice
1/2 C couscous
1/2 cup soy, rice or almond milk

DIRECTIONS

In a medium saucepan, combine apple juice and water. Bring to a boil and in the meantime, rinse and drain quinoa (or use an already rinse kind) and put into a small saute pan and heat over medium heat, stirring constantly until grains begin to pop, about 2-3 mins. Add the quinoa, dried fruit and spices to the liquid in the sauce pan, stirring occasionally for about 12 minutes. Stir in couscous. Remove pan from heat and cover with a lid. Let stand for 5 mins until liquid has been absorbed.  Stir and serve with soy milk. Enjoy!

Serves 6

Recipe source: Shape Magazine, 2006

Breakfast Sandwiches

These were delicious, but I made it harder on myself than I needed to…I thought I could get away by using soft, Silken tofu, not firm, like the recipe says…won’t make that mistake again. Despite the detours I had to make these sandwiches were very yummy and served with some tempeh bacon, it was a satisfying breakfast.

The recipe includes homemade biscuits, but I used toasted English muffins instead–I didn’t have ALL morning…!

INGREDIENTS:

Tofu eggs:

1 12-oz pkg Firm Aseptic Silken Tofu

5 Tbs soy milk

2 Tbs nutritional yeast

1 Tbs olive oil

3/4 tsp salt

1 Tbs tahini

1/2 tsp Dijon mustard

1 Tbs plus 1 tsp cornstarch

1/8 tsp baking powder

Vegetable oil for heating in pan

Maple Soy Tofu:

1 14oz block of water-packed tofu, pressed

3 Tbs soy sauce

3 Tbs maple syrup

DIRECTIONS:
To make the tofu egg, mix all the ingredients, except vegetable oil in a blender or food processor. Blend well.  Heat a nonstick skillet with a few teaspoons of vegetable oil.  Pour 1/3c of batter into the hot pan, using a rubber spatula to gently spread the batter into a thin pancake. When beginning to brown, flip gently and cook on the other side. Continue to cook the tofu egg “pancakes”; stack and set aside. (Ok…this was not as easy as it sounds–perhaps it was the tofu issue, after the first “pancake” fizzled and disintegrated into the oil, I said screw it–I’ll make scrambled eggs. That didn’t work. BUT…after 5 mins, it made a thicker batter, so I poured it back into a bowl and was able to make the egg pancakes).

They weren’t real pretty, but that’s ok..they tasted great.

To make the maple tofu:

(And I recommend doing this while the egg pancakes are cooking–save on time–if you don’t mind having 2 pans going)

After tofu is drained and pressed, slice it into 10 thick slices. Cook in an ungreased, nonstick skillet until brown on both sides, cooking in batches if necessary. Place all of the cooked tofu into the pan. Add the soy sauce and maple syrup (I whisked together both in a bowl first–made more sense) until the sauce bubbles up and thickens into a glaze, being careful not to burn it. Set aside. Place the tofu eggs and maple tofu on the toasted english muffins and serve. I had a third pan going with the tempeh bacon–and then added a slice to the sandwich. Hmmm….despite all the work and my “egg” mishap, it was well worth it! The tofu eggs really tasted very much real like egg–impressed. I think a good variation would be to use a Tofutti cheese slice in the place of the tofu egg, the maple tofu and tempeh bacon.

Recipe source: Vegan Yum Yum

Crispy Tofu Slices with Orange Dipping Sauce

Holy…mackerel, I have never seen 8oz of tofu disappear so fast. This is was outstanding–I just wish I had made more!

INGREDIENTS:

1-8oz pkg savory-flavored baked tofu (I used Westsoy Sesame Peanut flavored and the picture only shows about 1/4 of that)

1/2 C corn flour

1/2 C brown rice flour

Safflower oil

2/3 C orange juice

1/3 C maple syrup

DIRECTIONS:

Cut the baked tofu into slices about 1/4″ thick. Mix the flours together in a shallow bowl. Pour enough oil into a large skillet to cover the bottom of the pan with a thin layer and heat over medium heat. Dip each of the tofu strips into the flour mixture, coating well on all sides. Place the tofu strips in the skillet, and cook until lightly browned on both sides, about 3 mins per side. Transfer the fried tofu strips to a plate lined with paper towels to drain. Stir together the orange juice and syrup in a small bowl. Serve the tofu strips with the dipping sauce along side.

So delicious!

There was quite a bit of leftover flour, so I saved it for another batch, but I would recommend using 2 packages of tofu because there was also quite a bit of sauce left, too. With the orange juice and maple syrup dipping sauce, it would be delish for breakfast. Or try a tamari and brown sugar combo, or teriyaki sauce…the possibilities are really endless and I can’t wait to make more!

Recipe source: The Kind Diet

Easy, Healthy Granola

This is inspired by my mom’s granola recipe, however, she uses 1-14oz can of condensed milk, so I had to come up with an alternative. There are recipes to make a dairy-free condensed milk using soy milk powder and sugar, but it looked like a bit of work, plus I couldn’t find soy milk powder. So…with the need for sugar and milk in her recipe, I decided to use maple syrup and soy milk. You can also use brown rice syrup as well. Log Cabin makes a nice maple syrup that has no high fructose corn syrup, which I like. This isn’t a super sweet granola, so if you prefer it be sweeter, add 1/4-1/2 C brown sugar to the mix or a tsp of cinnamon, which happens to be rich in antioxidants. Don’t forget, sunflower seeds, walnuts and almonds are a great source of calcium and protein. Plus, wheat germ itself is miracle-working superfood!
Check out the benefits here.

INGREDIENTS:

2 C old fashioned oats
1 C shredded coconut
1/2 C wheat germ
1/2 C chopped almonds
1/2 C chopped walnuts
1/2 C sunflower seeds
1 tsp salt
1/4 C maple or brown rice syrup
1/2 C soy milk
1/8 C vegetable oil
1-6oz bag craisins (try orange-flavored craisins–they add just a bit more sweetness)

DIRECTIONS:

Preheat oven to 300. Combine oats, coconut, wheat germ, nuts and salt. Stir in syrup and soy milk and add oil and mix. Spread evenly on a large greased and foiled pan. Make sure you grease it well, or it’ll “stick something awful”, as my mom said.

Bake until it starts to brown, 45-50 mins. Transfer to a large bowl and add the craisins. Makes about 8 C. Store in an air tight container. Serve over vanilla soy yogurt, soy ice cream, in a bowl with some soy or rice milk, or just snack on it! Try other dried fruit like blueberries, apricots, apples, cherries…you name it! Enjoy!