Posts tagged with breakfast:
I don’t drink enough smoothies. Think about it - they are quick and easy to prepare, you can make them a day in advance, they travel well and are easy to drink while driving, they are healthy and fill you up! I’m the type of person who likes to feel like I’m eating, so sometimes smoothies don’t cut it as an entire meal. Lately I’ve been so busy and working so much that I skip meals regularly, and I think smoothies will be my solution.
Green smoothies are my favorite because I’m sneaking in a bunch of spinach or kale without blinking an eye.
- 6-8 oz almond milk
- 3/4 c frozen mango chunks
- 1 banana
- 1 c raw spinach
- 1 Tbs hemp seeds
- 1 small slice of lemon or a squeeze of fresh juice
Place all ingredients in a blender and blend until smooth. If you’re using kale instead of spinach be sure to blend for a little longer so you’re smoothie isn’t gritty.
Sometimes we just need things to be easy. On most days my exhaustion level is so high by the time I get home from work that the littlest thing can set me into a 20 minute rant or whine fest. Since I usually have Sundays off from work I have been using them to prepare for the week. It helps me save energy, time, and money. I just plan out what I am going to make for dinner so I can make one big grocery list and avoid going to the store 5 more times that week. I try to prep whatever I can so not only do I have dinner all planned, but it’s partially started! Taking the extra half hour at the beginning of the week to plan out meals and write a grocery list is definitely worth it.
(After finishing the Empire Half - not keen on my photo being taken)
- one batch coconut bacon - recipe at Vegan Yack Attack (I didn’t have smoked paprika, so I just used regular and increased liquid smoke to 2 tsp)
- 2 lbs sweet potatoes (2 medium potatoes), cleaned and cubed
- 1 onion, diced
- 2 cloves garlic, minced
- olive oil
- onion powder
I made this recipe as my post race meal - an example of how preparing can make things simple enough to do when you can’t (more like don’t want to) walk. I prepared the coconut bacon the night before and stored it in a zip lock bag on the counter. I also cut up the potatoes and stored them in the fridge covered in water.
Start with the coconut bacon - follow the recipe on Jackie’s website. One tip would be to marinate the coconut flakes in the smokey bacon marinade for at least an hour. I physically rubbed the marinade into the coconut as well. I ended up burning some of my “bacon” too, so use the cookie rule and pull it out of the oven right before you think it’s done. Those 30 extra seconds could be the death of your bacon.
Heat up some olive oil on medium heat in a large saute pan. Add the potatoes and onion. Let them cook for about 5 minutes, stirring frequently.
Add a good pinch of onion powder, salt and pepper (if you have fresh herbs lying around they would be a great addition at the end to finish it up - especially rosemary). After about 3-5 more minutes add the garlic.
Add about 1/4 cup of water and cover the pan. This will help remove any spice or food stuck to the pan but also cook the potatoes through. When the water is all evaporated or absorbed, remove the cover and toss a big handful of coconut bacon in. The potatoes should be cooked through and everything should have a nice golden color on it.
Serve with tofu scramble, pancakes, tacos, whatever really!
This is an out-of-season recipe but it’s so amazing that I have to share it with you. This is the type of cake that I imagine people eating after church (we used to eat english muffins and raspberry danish cakes way back when we did go to church). It’s not too sweet, perfectly moist, so fluffy it’s almost spongy, and balanced sweetness from the berries and sour from the lemon. I personally ate all 12 of these and raved about them each time I had one. I originally saw this recipe on a blog during Vegan MOFO - the photography is what sold me - and I transformed the original recipe just a little to make it more coconut flavored and individual servings.
For the Cake:
- 1 1/2 c flour
- 2 tsp baking powder
- pinch of salt
- 1 tbs lemon zest (zest from one lemon)
- 1/2 c canned coconut milk (cold and stirred)
- 1 c sugar
- 1/2 c silken tofu
- 1/2 c coconut oil (melted - you can sub canola oil)
Preheat oven to 350F.
In a blender or food processor blend together the coconut milk, sugar, silken tofu and oil. The original recipe calls for 1/2 cup coconut yogurt instead of coconut milk, but canned coconut milk is very thick and rich when it’s cold. It serves the same purpose as the yogurt but for a much cheaper price tag! Feel free to use whichever ingredient you prefer.
In a medium bowl whisk together the flour, baking powder, salt and lemon zest.
Transfer the liquid ingredients into a large bowl and add the dry ingredients while stirring. Mix until just combined. Pour about 1/4 c - 1/3 c batter into greased cupcake tins or a bundt pan. (If using the cupcake tins don’t use the cupcake wrappers because the cake will be soaked with a lemon glaze after baking - the glaze will make a mess of the paper and only soak through the top of the cake.)
Bake the “cupcakes” for 15-18 minutes or the bundt cake for 30-40 minutes.
- 1/4 c powdered sugar
- 1/4 c lemon juice (freshly squeezed)
Whisk the juice and sugar together until smooth. Pour over the cakes while they are still warm (not hot, not cold).
- 1 1/2 c blueberries (fresh or frozen, if frozen thaw first)
- 1/4 c sugar
- 1/2 tsp vanilla
- small pinch salt
Blend 1 cup of the blueberries with the sugar, vanilla and salt. Taste - add more sugar if needed. Stir in the remaining 1/2 cup of berries.
Add a sprinkling of sifted powdered sugar on top of the glazed cakes and spoon some blueberry sauce over top. For added delight, nuke the sauce for 1 or 2 minutes.
If you have some leftover try it on your morning oatmeal!
My intentions were to have a good handful of campfire recipes to share this week. Unfortunately we had to cut our camping trip short due to hours of down pour rain that soaked the contents of our tent (time for a new tent?). Luckily I was able to squeak in a few campfire meals in between the bouts of rain.
We were able to get in a few good hikes though. Pictured above is Josh and I at Bald Mountain (Rondaxe Mountain). The views were nonexistent due to heavy fog. This is a unique hike as you are climbing up huge slabs of rock.
Our second hike was a longer one, but flat. We hiked the trail around Cascade Lake and Cascade Falls. About halfway through it started down pouring and we were soaking wet from head to toe by the time we got done. We were all getting a bit frustrated at the end because it felt like we should be done with the hike but it was no where in sight. The boys were convinced I led them astray. Silly boys.
I want to stress that it’s easy to make meals on the campfire without having loads of equipment. We used one household sauce pan, some aluminum foil, and a grill grate to make these breakfast burritos (the boys made eggs in a cast iron skillet too).
Of course we need to start with the coffee. I just brought my french press, that way I only had to figure out how to heat up water, and the clean up is easy. You can dump the grounds outside and just need to rinse the press. I put a stainless steel bowl full of water right on the coals and it was bubbling in no time (you can use the saucepan on the grill grate to protect it, it’ll just take longer). After 4 minutes I had coffee, and it was good!
For the burritos:
- 1-15 oz can black beans
- 1-15 oz can sweet corn
- assorted roasted veggies (sweet potatoes, garlic, onion, green peppers, carrots)
- barbecue sauce (store bought or homemade) or other condiment
- burrito shells
Prepare your veggies by cleaning and cutting them into medium sized cubes. Sprinkle them with some salt and pepper and wrap them securely in the aluminum foil. Place the veggie packet directly in the hottest part of the fire - the red coals. Leave it for 15 minutes and flip, cook for another 10-15 minutes.
While the veggies are cooking mix the corn and black beans in the sauce pan and place on the grill grate over the fire. Stir occasionally to heat through.
When everything is cooked heat the burrito shell for 20 seconds using the grill grate.
Assemble everything in the shell and wrap it up tightly.
**Tofu scramble would be a great addition to the burritos, I would recommend making it before you went camping and keep it in the cooler. You can reheat it by wrapping it in foil and placing it on the grill grate.
**I cooked my veggies the night before for dinner and used the leftovers for this breakfast!
Dessert: Oreo S’mores
We forgot graham crackers! But we had oreos, so I just removed the cream filling and used the cookies as you would graham crackers for traditional S’mores. Best idea of the trip.
I think that I speak for my entire team when I say that we are going through Ragnar withdrawal right now. It sounds crazy that we would miss running ourselves into the ground on little to no sleep, sustained by sports gels and clif bars, with no showers and lots of sweat. When you put 12 crazy people in two small vans together and make them perform grueling acts of physical activity they are bound to bond together. I am so thankful for the bond that I formed over the last weekend and all of the great new friends that I made! If you ever have the opportunity to run a Ragnar, don’t hesitate.
Since I was feeling depressed when I finally got myself out of bed on Sunday morning, I decided that I deserved some pancakes. It helped a little. Especially when I turned on Jack Johnson on repeat.
- 3 ripe bananas, mashed
- 1/4 c sugar
- 1/4 c coconut oil
- 1 t vanilla
- 1/2 T egg replacer plus 2 T water
- 2 3/4 c nondairy milk
- 3 c flour
- 1 T baking powder
- 1/2 t baking soda
- 1/2 t salt
- 1/2 t cinnamon
- 1/4 t nutmeg
In a large bowl whisk the flour, baking powder, baking soda, salt, cinnamon and nutmeg together. Set aside.
In a separate bowl combine the rest of the ingredients. Be sure to mix the egg replacer with the water separately before adding it to the rest of the wet ingredients.
Create a well in the dry ingredients and pour the wet ingredients in. Gently combine the ingredients. It’s okay to have some lumps, you don’t want to over mix it.
Preheat a pan or a griddle to 375-400 degrees (approximately). It’s good to let your pancake mix sit for about 10 minutes right after making it, so don’t worry about heating up a griddle right at the beginning. When the pancake mix sits the clumps of flour start to “dissolve” into the rest of the batter.
Cook the pancakes like normal, about 3-5 minutes on each side. Serve with powdered sugar, margarine and syrup.
Yield: 16 pancakes (about 5 servings) Time: 25-45 minutes
*You can use this as waffles too.
*Leftover batter will keep in the fridge in a sealed tupperware for about 1 week. You can also cook the rest of the batter off and freeze the pancakes or waffles and reheat them using a toaster oven.
I have been very good at being healthy this week. I have even sat down at work to shove a pbj sandwich in my face. Plus tomorrow is my last work day of this long stretch with three days off to follow!
I made this granola to bring to the Ragnar race in TWO days (holy moly). I think I’ve already eaten a bunch of it though! I really wanted ice cream for my afterwork snack, but I had granola and an apple instead.
I have two new kale recipes for you coming later this week/next week too! Hooray for kale, I even have Josh eating it!
- 3 c oats
- 1 1/2 c raw chopped almonds
- 1 c coconut flakes (unsweetened)
- 1/4 c brown sugar
- 1/4 c pure maple syrup
- 1/4 c coconut oil
- 1 t vanilla extract
- big pinch of salt
- 1 c chopped dates
Preheat oven to 250F.
Combine all the ingredients except the dates in a large mixing bowl. Stir until well combined.
Pour onto a greased or lined baking sheet. Total bake time is 1 hour 15 minutes, but you’ll want to set the timer in 15 minute intervals to rotate and stir the granola as it cooks.
When the granola is done, toss it with the chopped dates. Allow to cool and store in an airtight container.
Yields: 4-5 cups Time: 1hour 30 minutes
I made this banana bread on Sunday morning as a gift for my parents and my aunt and uncle to take home after breakfast. I also made one for myself. I have been eating the loaf for breakfast all week and it’s so delicious. And easy to make too.
Banana bread is one of the classics as far as baking goes (you didn’t know there were baking classics? Chocolate chip cookies, apple pie, brownies, banana bread). Bananas are always on my grocery lists but somehow I’m always scrambling to use them before they get too ripe. At this point I usually just cut them up and throw them in a freezer bag and one day I make an insane amount of banana bread. Needless to say, a good banana bread recipe is a good thing to have around.
I started with the recipe for banana muffins in Joy of Vegan Baking and made a few changes and additions.
- 2 cups flour
- 1 1/2 t baking soda
- 1 t cinnamon
- 1/2 t nutmeg
- 1/2 t salt
- 2 cups mashed banana (about 3-4 bananas)
- 1/2 c sugar (regular white stuff)
- 1/4 c packed brown sugar
- 1/3 c coconut oil (or canola)
- 1/4 c nondairy milk or water
- 1 t vanilla
- 3/4 c chocolate chips
- 1/2 c slivered almonds
Preheat oven to 350F.
In a large bowl whisk together the flour, baking soda, cinnamon, nutmeg and salt.
In a medium bowl mash up the bananas with a fork. Add the sugars and oil. Mix well with a whisk.
Add the milk and vanilla. Pour the wet ingredients into the large bowl with the dry ingredients. Gently mix until the ingredients are just combined.
Fold in the chocolate chips. Pour batter into greased loaf pans. I used 3 small ones, but it will work just as well in one large one.
Lightly toast the almonds in a dry pan. They will continue to toast a little in the oven so you don’t want to overdo it. Pour them on top of the batter and press down a little so they stick.
Bake for 45-50 minutes for smaller loaf pans and 60 minutes for a larger loaf.
Sometimes I have no idea where my cooking or baking is going to lead me when I start. It can start as an experiment with a new technique or ingredient. It can start with veganizing a recipe. A lot of times it’s just me cleaning out the fridge. Today it was a mixture of these things.
I woke up and I wanted a muffin. But muffins are boring, and I just made them last week. So scones. They are basically muffins just smaller, right?
Sort of. When mixing the batter for muffins the wet and dry ingredients are mixed separately and then together. When you make scones the fat (usually butter) is cut into the dry ingredients before the rest of the wet ingredients are added. The muffin method yields a more cakey texture, while the scone (biscuit) method yields a more bready texture. The clumps of fat that are left in the finished scone dough melt in the oven leaving a cavity with crispy edges aka flakiness.
I started with Alton Brown’s basic scone recipe, did some veganizing, and then opened the fridge to see what to dump in it. I had an open can of pumpkin and went for it. The result is somewhere between a scone and a muffin. Although I used the scone method for mixing (mentioned above) the resulting texture is very light and fluffy like a cake. The taste is more like a scone, not quite as sweet as a muffin, and the pumpkin flavor really comes through.
- 2 c flour
- 4 t baking powder
- 1 t cinnamon
- 3/4 t salt
- 1/3 c sugar
- 4 T butter, very cold
- 2 T shortening
- 1/2 c nondairy milk
- 1/2 T egg replacer plus 2 T warm water
- 1 c pumpkin puree
Preheat oven to 375F.
In a small bowl whisk together the egg replacer and water until foamy. Add the half cup of milk and pumpkin puree. Whisk until combined. Set aside.
Combine the flour, baking powder, cinnamon, salt and sugar. I like to use my food processor because it aerates the ingredients and removes clumps like a sifter would. It is also a great tool to use when you’re making dough.
Add the cold butter and shortening to the dry ingredients. Pulse a few times until the flour mixture is very crumbly looking and pea-size chunks are visible. Remember you’re not done mixing yet, so don’t over do it. You want to have chunks of butter and shortening in the final dough.
Add the wet ingredients you set aside at the beginning. Pulse until the dough just comes together.
My dough was too soft to roll out and cut rounds of so I just dropped batter onto a greased cookie sheet and baked for about 15 minutes.
If your dough is thick enough to roll out, transfer it to a clean, floured surface and roll it out about 1/2 inch thick. Use a biscuit round to cut the scones (you can use a cup too). Bake for 15 minutes.
Yields:15 scuffins Prep time: 10 minutes Bake time: 15 minutes
Although today was a 90+ degree day in CNY, the parts of it in which I saw the outdoors still seemed fall-like. Josh and I went on a little hike the other day and noticed some of the trees are already changing colors. Fall is my favorite season. Despite suffering from debilitating allergies, I love the combo of a crisp breeze and warm sun. The air is somehow more refreshing and smells better. It’s just beautiful, especially in CNY. So of course there has to be at least one pumpkin recipe. And why not waffles?
(I recently read a blog post by someone who blogs about blogging - I know, right? - and it said that every blogger has one or two things that they tend to over blog about. Mine is obviously waffles and pancakes, but can you really over do waffles and pancakes?)
- 2 1/2 c flour
- 1 T baking powder
- 2 t cinnamon
- 1 t ground ginger
- 1/2 t salt
- 1/2 t nutmeg
- 1/4 t ground cloves
- 2 T egg replacer plus 1/2 c water
- 2 1/2 c soymilk plus 2 1/2 t apple cider vinegar
- 1 c pumpkin puree
- 1/2 c brown sugar
- 1/4 c margarine, melted
- 1 t vanilla extract
In a large bowl, whisk together the flour, baking powder, salt and spices. Set aside.
Combine the egg replacer and water in a medium bowl and whisk thoroughly.
Measure out the soymilk and add the vinegar. Whisk together and let sit. This will make the soymilk sour, like buttermilk.
Add the pumpkin, sugar, margarine and vanilla to the “egg” mixture. Add the soymilk mixture.
Create a well (push everything against the sides of the bowl, leaving a “canyon” of sorts of flour) and pour the wet ingredients in. Gently mix the batter together until just combined. Let the batter sit for 10 minutes. A few lumps are okay, they will dissolve and settle as the batter sits.
Preheat your waffle iron while you wait for the batter. When it’s ready spray with a canola oil spray and pour just enough batter to cover the waffle iron. Bake according to the manufacturer’s instructions.
Serve with a sprinkle of confectioner’s sugar and pure maple syrup.
Yield: 6-8 waffles Prep Time: 20 minutes
I have never actually eaten a real frittata but I used to have to make a lot of them when I lived in North Carolina. Technically speaking a frittata is a crust-less quiche. The cafe I worked in was big on gluten-free options so frittatas galore. To make a traditional frittata you whisk up about 10 large eggs and stir in 3-4 cups of shredded cheese. Then you add veggies and meats of your choice and season it well. Some recipes call for some baking powder, some don’t. Bake it off and voila, an incredibly disgusting breakfast (I’m biased, I know).
My version is much healthier although it admittedly doesn’t taste like the real thing (I would guess). As a vegan, it’s probably safe to say most of us wouldn’t want to eat anything that tasted like 10 eggs anyways. My frittata does capture the essence though. I chose to use polenta because I wanted something that would keep it’s shape once the mold is removed. I’ve made tofu frittatas before but they crumble instantly and taste just like tofu scrambles. This recipe makes a large cake, enough for a crowd, but it keeps well in the fridge. It’s a great dish to make ahead of time if you’ve got company coming for brunch.
- 4 1/2 c vegetable broth
- 1 1/2 c dried polenta (corn grits)
- 1 onion, diced
- 1/2 zucchini, diced
- 1 green pepper, diced
- 1 c chopped mushrooms
- 4 cloves garlic, minced
- 1 T soy sauce
- 1 T mustard
- 1/2 t cumin
- 1/2 t turmeric
- 1/2 t paprika
- 1 c grated cheese (I used follow your heart mozz)
- 1/2 c nutritional yeast
Bring the broth to a boil in a large pot.
While you are waiting for the water, prepare your veggies. You can use whatever veggies you want, this just happened to be what I had when I made this. Saute the veggies.
In a separate small bowl, stir together the soy sauce, mustard and spices. Add half of the mixture to the veggies sauteing. When the veggies are done cooking, turn of the heat and let them sit.
Grate the cheese and set aside. Measure the nutritional yeast and add to the cheese.
By now the water should be boiling. Slowly pour the dry polenta into the boiling water while whisking. Reduce the heat to medium low. Continue to stir frequently so no clumps form.
Stir in the remaining spice mixture and the cooked vegetables.
The polenta will take about 20 minutes to cook total. It will have absorbed all of the liquid and be very thick. Right before you take it off the heat stir in the cheese and nutritional yeast.
Grease an 8 inch cake pan and pour the polenta mixture in it. Smack it on the counter a few times to make sure it’s even. Let it cool for about 20 minutes and then cover and keep in the fridge until set. If you’re in a time pinch you can use cupcake tins to mold the polenta and it will set faster. To remove the polenta from the mold, simply turn it over with a plate and give it a little smack.
If you want to feed a crowd, I recommend popping it in the oven on 300 for a half hour. Throw some cheese on top to give it some extra texture and flavor.
If you want to heat one slice, I recommend pan frying it. The edges will get crispy and you can melt cheese on top.
Turn it into a dinner by pairing it with some salad and homemade tomato sauce.
Yield: 10 slices Prep time: 15 min Cook time: 25 min Set time: 4 hr
We found this nice teepee on our hike yesterday after our nice breakfast of frittata and pumpkin waffles (tomorrow’s post!).