Tag Archives: breakfast

Lemon Poppyseed Muffins

As long as I can remember, I have enjoyed creating food. Before I was old enough to be in the kitchen alone, I was outside letting my mud cookies “bake” on a wooden board out in the sun. When I realized that I could tie my passion for animals and baking together, my heart almost exploded.  I truly love it when someone is wowed by something i made, or surprised that vegan food “can actually be good”! (Geez, its mind-blowing and sad to me how disconnected some of us are from eating real homemade foods with no preservatives!) I love showing people that you don’t need to use dairy/eggs in baking. I love teaching others what I like to call “compassionate cooking”!

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Okay, I know… I really need better pictures of these – You’ll have to forgive me. I was in a rush – to eat them. I will take better pictures next time, which will be soon! Hey, I never claimed to be a photographer, I’m just your vegan neighbor who likes to make yummy food!

This recipe is more or less straight from Isa Chandra Moskowitz’s book “Vegan Brunch”, which may be my favorite of her’s.  I actually own all her books except the pie one, which will be on my Xmas wish list! Chef Isa might slap me if she knew I used lemon juice from a jar instead of fresh lemon juice, but sometimes when you get a craving, you Tim Gunn it… and by that, i mean, you “MAKE IT WORK”. So, Isa’s original recipe contains fresh lemon juice and also 2 Tbsp lemon zest. Next time I’ll make Isa proud, but this time, it was still good enough to where my daughter said “Can i have another cupcake?” when it was gone! Now that’s a good muffin!

I actually had the pleasure (or should I say honor) of meeting Isa Chandra Moskowitz today! She came and had a reading from her new book ‘Isa Does It’ at our local bookstore Avid Books in Athens GA. (BTW, the book is filled with really simple amazing recipes I cant wait to try! Very pantry-friendly recipes & full color pictures! I highly recommend you go buy it!) This past weekend was VegFest in Atlanta, which unfortunately I was unable to attend, though I was happy to be able to be a part of Isa’s visit to Athens. She was very down to earth – and totally funny! Ahhh… just another reason to love her!! I also got to meet & briefly chat with another one of my favorite bloggers, “Vegan Dad”, who was in town for VegFest and was there for Isa’s appearance as well! 🙂

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Me & Isa – Too bad the guy in line behind me was a terrible photographer! It’s a little fuzzy and the light is terrible, but I’m just glad I got a picture! I didn’t want to take up anymore of her time asking for a re-do!

Lemon Poppy Seed Muffins

  • 2 cups all-purpose flour
  • 2/3 cup sugar
  • 1 Tbsp baking powder
  • 5 tsp poppy seeds
  • 1/8 tsp salt
  • 3/4 cup non-dairy milk (I used almond)
  • 1/4 cup fresh lemon juice
  • 1/2 cup canola oil
  • 2 Tbsp lemon zest
  • 2 tsp pure vanilla extract

1) Preheat oven to 375. Lightly grease a muffin tin or line with paper cups.

2) In a large bowl, mix flour, sugar, baking powder, poppy seeds and salt.

3) Mix liquids in a small bowl separately. Make a well in the center and add the liquids. Mix gently until dry ingredients are moistened and no pockets of flour remain. It will look a little lumpy.

4) Fill muffin tins evenly and bake 23-27 minutes, until tops are lightly browned and a toothpick comes out clean. When cool enough to handle, move out of the tin onto a cooling rack. Devour!

*Please note: I am working on taking better pictures of my food. I think day light is key to a good picture with my particular camera & I made these at night and I just couldn’t get a good shot. I know how important the pictures are to all you “foodies” out there, so just bear with me! 🙂

No-Rise Cinnamon Rolls

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There is not much like homemade cinnamon rolls. If you have the time, I strongly urge you to make the real deal yeast-risen kind… You can even prepare the dough at night and put it in the fridge to rise overnight, which bakes up beautiful & fresh in the morning… But… if you wake up on the weekend craving cinnamon rolls and you didn’t prepare the night before, well, dang. Sometimes you just have to figure something out!! Which is where these come in.

So, I was kinda wingin’ it with these and they turned out really good!  You can make them with any kind of milk… almond, soy or even coconut milk from a can… and  you can choose between soy margarine or coconut oil for your fat. I have done them both ways and I recommend using coconut milk (for moistness) and soy margarine (for the flakiest pull-apart sections)! The taste was good when using the coconut oil but it didn’t make the sections flaky like when I used the soy butter. The oil made them almost muffin-y, which isn’t the cinnamon roll I was looking for.

No Rise Cinnamon Rolls

Ingredients:

  • 3 1/2 cups flour (basically any kind will do! I strongly suggest using at least half unbleached white flour so they aren’t too “healthy tasting” – C’mon, you’re making cinnamon rolls! Splurge! I used 3 cups unbleached flour + 1/2 cup whole wheat pastry flour)
  • 1 tsp salt
  • 1 Tbsp baking powder
  • 2 tsp baking soda
  • 6 Tbsp soy margarine
  • 1 cup almond OR soy milk OR unsweetened coconut milk (canned)
  • 1 tsp vanilla
  • 1/3 cup fresh orange juice (tip: Valencia’s are juicy!)
  • 2 tsp melted butter (for brushing on dough before sprinkling filling)
  • 3/4 cup brown sugar (for the filling)
  • 1-2 Tbsp cinnamon (for the filling)
  • frosting ingredients (see below)

1) Mix dry ingredients and cut in the margarine with a fork or with your fingers until well broken up. Pea sized bits are good. Little bits & pieces make for a yummy flaky dough!

2) In a separate bowl, mix your milk of choice, vanilla & oj.

3) Make a well in the center of the flour mixture and pour the liquids in.

4) Fold the dough gently with a rubber spatula until it is well combined. Try to mix as little as necessary to avoid having tough dough. The dough should be thick but soft. (If the dough seems a little too dry and isn’t coming together, add a teeny splash more of milk. If it’s too sticky, add a tiny sprinkle more of flour. Do this if only absolutely necessary.)

5) Gather the dough into a ball and roll it out into a large rectangle on a lightly floured surface. It really helps to roll it out on some lightly floured parchment if you have any. That way when you are rolling it into a tube, it doesn’t get stuck on the counter as easily. Roll it out to between 1/4″ – 1/2″ thick.

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Roll out the dough into a thick large rectangle…

6) Brush the dough with the melted butter and sprinkle the cinnamon and sugar. Leave the very edge uncovered, so when you roll it up and pinch it together, it sticks easier.

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Spread the sugar evenly!

7) Roll up carefully & pinch the seam together. Cut the tube into slices (A serrated knife or criss-crossing dental floss to cut the rounds is an easy technique!) Cut them into nice thick rounds… 1  1/2″ wide is good! Im gonna make it a point to shoot for 10 from now on.

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Roll it up!

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Slice it up into thick 1  1/2″ rounds! These rounds aren’t thick enough! Next time I’m making 10 instead of 12.

8) Space out evenly in a rectangular baking pan or squeeze them into a 9″ round dish. Bake at 450 for 12-14 min OR at 375 for 30 min. Always check them at minimum cooking time.

You want to give them a little room to spread out… but the secret to really awesome moist sticky cinnamon rolls is having them close enough to spread/bake squished together…

(Tip: On my first attempt, I gave them too much room. I only put 7 in the pan. I guess I was thinking that way they could get really big, which they did, but the sides were too tough/overcooked from being separated – what I learned is that when they spread together and cook while touching, it makes them way more moist & smushy! So go ahead – jam them all in one pan together!

9) Let them cool for several minutes before frosting them with icing of choice. I suggest Frosting #2.

FROSTING / ICING

Frosting #1 / Glaze

  • 1/2 cup powdered sugar + 2 Tbsp
  • 2 Tbsp soymilk
  • 1 tsp vanilla

Frosting #2 / Icing

So, I was making the glaze, but then I paused because I remembered… When I was a kid, we used to get those Pillsbury Cinnamon Rolls that you busted open the tube and they were ready to go with the icing on the side – that thick icing that you had to spread over the fresh-baked rolls with a knife… And I thought, this glaze isn’t going to recreate my memory of those cinnamon rolls. It was just too thin. So I added a few things until it thickened up and tasted just right… So I made the glaze above and added:

  • >1/3  tub of 8 oz container cream cheese (I like Tofutti)
  • a splash of fresh squeezed oj
  • 1 tsp vanilla
  • a little orange zest (optional)

Blend or whip thoroughly until creamy. Chill until ready to serve. You can thank me later 😉

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These tasted great but there needed to be more rolls in the pan to keep the sides from being over-cooked. Ooooh! They are soooo goood! I strongly recommend making 10 rolls and squishing them all up in there for No-Rise Perfection!

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Banana Coconut Spelt Muffins

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Wow! These muffins are amazing! I love making muffins because they are a great breakfast, snack and healthy addition to my daughters sack lunches.  I made this recipe gluten-free* and soy-free. I really love using coconut oil instead of canola when I can. In my experience, it makes for a moister bread. Also, the benefits of coconut are awesome!  Next time I think Im going to try to make them into jumbo muffins 🙂

* Spelt flour is a good substitute for people with a low intolerance for wheat, though people with serious wheat allergies, such as those with celiac disease, are also allergic to spelt, as it is not 100% wheat-free. If necessary, you can replace the spelt flour with a 100% gluten free baking mix (most grocery stores carry a blend for general flour replacing).

I have a bit of an addiction of downloading free cookbooks onto my kindle… And it doesn’t have to be a vegan cookbook either – veganizing recipes is fun and usually pretty easy! Yes, you could say I’m  bit of a sucker for a bargain – a trait I definitely acquired from my Dad! It’s a blessing and a curse… I truly love scouring through thrift stores to seek out unique treasures to bring home! (My home is filled with such things!) And yet I am simultaneously trying to declutter! It doesn’t help matters much that I’m also a major recycler… I try to recycle everything. Like sometimes instead of throwing something out, I will try to repurpose it… this may explain the boxes and piles I have stashed away that I often pretend are invisible! Overall, I see my recycling efforts as positive. A lot of good things have come from my repurposing! 🙂

The base of this recipe came from one of the free kindle books I got called ‘Smart School Time Recipes’. The original recipe was from ‘Andrea at Bakerymanis.wordpress’, to give credit where it is due, though I did end up altering it quite a bit.

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I found these adorable Snoopy cupcake liners at Michaels Craft Store!

Banana Coconut Spelt Muffins

  • 2 cups whole spelt flour
  • 1  tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp sea salt
  • 1/2 cup toasted coconut flakes (I used shredded coconut and browned it in a skillet – watch carefully, it browns quickly!)
  • 1 cup mashed banana (this was about 1  1/2 bananas)
  • 1/2 cup coconut oil
  • 1/2 cup sucanat or brown sugar (I used light brown sugar)
  • 1/4 cup soy milk +  1 tsp cider vinegar (I used almond milk)
  • Topping: 1/3 coconut flakes + 2 tbsp. turbinado sugar (I subbed brown sugar  because I just happened to be out of turbinado! It turned out awesome!)

1) Preheat oven to 350. Grease 12 muffin cups or line with baking cups.

2) Mix dry ingredients (flour, baking soda, cinnamon, nutmeg, salt & toasted coconut) and set aside.

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Toasting the coconut is easy!

3) Peel the bananas and mash gently into measuring cup to make 1 cup. Blend in a food processor along with the oil, sugar, non-dairy milk + vinegar. Blend until smooth.

4) Add wet to dry and mix. (The great thing about baking with spelt is you don’t have to worry about over-mixing as you do with gluten-filled flours!) Fill muffin tins equally with batter and distribute topping evenly among the 12 muffins.

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Before baking…

5) Bake 23-25 minutes until they start to turn golden brown on top. Let cool for several minutes… then DEVOUR!!!

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Yum! Yum!

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I love me some muffins!

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Vegan Chick’n & Waffles

Finally! Dinner & A Movie night is back! I hope you enjoy this Dinner and a Movie, featuring the ever so popular ‘Shrek’ quadrilogy! Feel free to watch ANY of the Shrek movies with this meal. We watched all four of them over a couple days and ended up eating this meal with the final movie  Shrek –  Forever After.

Read all about our movie night by clicking here! As always, feel free to comment and send me suggestions or ideas! Thanks! Hope you enjoy!

Flax-Berry Pancakes

This is one of our all-time favorite pancake recipes!! They whip up in a jiffy and my kids wolf them down even faster!!  I often can’t seem to cook them fast enough to sit & eat with my kids at the table! (In my opinion, a decent sized griddle is worth the $20 investment if you don’t have one! You can make more pancakes at once and they cook more evenly.) I don’t know about you, but we love having breakfast food for dinner on occasion!

These are made with blueberries (one of the best fruits you can eat for your health) and also flax seeds (a great way to get your omega-3’s without eating fish!).  Flax seeds are so incredible healthy and they also make the best egg-replacer. If your not on the “flax-train”, its time to buy a ticket! They store wonderfully in the freezer (whole or ground) for maximum freshness.

This recipe is from ‘Vegan Planet’ by Robin Robertson, which is one of my favorite vegan cookbooks.  I like to use fresh blueberries whenever possible. When you use frozen berries, sometimes you end up with purple-ish pancakes – which is no biggie – my 5-year-old daughter definitely doesn’t complain!

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Flax-Berry Pancakes

  • 1  1/2 cups unbleached all-purpose flour
  • 2 tbsp sweetener (I like agave nectar or maple syrup, but raw sugar works too)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 Tbsp ground flax seeds
  • 1/4 cup water
  • 1  1/4 cup soymilk or almond milk
  • 1 tsp vanilla
  • 3/4 cup fresh blueberries (or frozen, thawed)

1) In a large bowl, combine the flour, sugar, baking powder and salt.

2) Blend or whisk the flax seeds and water until thick. Let side for a minute, then whisk again. Add the soymilk and vanilla. Whisk well!

3) Pour wet into dry, mixing until just moist. Fold in the berries.

4) Pour pancakes onto griddle (Personally, I like to use my 1/3 measuring cup for a good size.) Cook until bubbly, then flip. Repeat with remaining batter! Devour!

Serves 4

Potato and Vegetable Stir-Fry (compliments of The Grit)

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This meal is truly one of my favorite things in existence.

Ahhh… the Grit… If you are ever traveling near Athens GA, you would be wise to check it out. The Grit is one of my all-time favorite vegetarian restaurants, one of where I am never disappointed. I could eat there every day of the week and never tire of it. This is one meal that I order every time we go out for breakfast or for weekend brunch.  This recipe is featured in the Grit Cookbook.

This makes 8 servings, so feel free to halve it! It really makes a lot (even a half batch), which is awesome since its great for breakfast, lunch or dinner! I like to serve mine over brown rice with a side of toast (or a biscuit) and grits.

The Grit’s Potato & Vegetable Stir Fry

  • vegetable oil
  • 2 pounds boiling potatoes, such as round white, round red or Yukon Gold, peeled and cut into 1/2″ cubes (I prefer using small red potatoes, scrubbed well and unpeeled)
  • soy sauce
  • 1 cup button or crimini mushrooms, trimmed and thinly sliced
  • 2 carrots, peeled and thinly julienned
  • 1 small head cabbage (preferably red) shredded or sliced thin
  • 2 small yellow squash, quartered and cut into 1/2″ cubes
  • 2 small zucchini, quartered and cut into 1/2″ cubes
  • 1/2 green bell pepper, cut into thin strips (or red bell pepper)
  • 1 small or 1/2 large onion, cut into thin crescents
  • nutritional yeast
  • 1 batch of golden tofu
  • brown rice, or rice of choice… this could also be served over quinoa!

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1) Prepare golden tofu and set aside.

2) In a large non-stick skillet (or wok) coated with a minimal amount of vegetable oil, saute potatoes over high heat until lightly browned, about 5 minutes. Sprinkle lightly with soy sauce as they cook. Set aside.

3) Stir fry mushrooms until tender and golden around the edges, about 3 minutes. Add vegetables, pepper and onion. Using minimal oil and sprinkling lightly with soy sauce, cook until vegetables are crisp-tender and somewhat seared, about 3 minutes.

4) Return potatoes and golden tofu to skillet and stir to mix with vegetables, then add nutritional yeast to taste and toss to cover completely. Serve over brown rice. Devour!

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I apologize… I could’ve taken a prettier picture, but we could barely wait to eat!! I basically threw it onto our plates and served it right up –  without our usual sides of toast and grits! Mmmm! Sometimes you just cant wait for a good thing!!

Celebrating Dr. Seuss

Hey everybody! Did you know that tomorrow is Dr. Seuss’ birthday?! If you missed it last year, you gotta try our vegan version of “green eggs and ham” (pictured below)! I think our green eggs are especially special because they are made green with spinach instead of food coloring 🙂

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Make a tofu omelet & crack a book instead of an egg!

What makes this batter taste “eggy” is the black salt (a.k.a “kala namuk”) which you can order online, or find at a health food or specialty store. (FYI black salt has a sand-like texture and is dirty-pinkish in color. It isn’t actually black.) You could always leave it out as well, but it is the sulfur in the black salt that really gives it that eggy flavor.

So… in preparation for Dr. Seuss birthday, we made something to wear for our Dr. Seuss breakfast tomorrow… just some fun cutting & pasting, which the kids always LOVE!! Drum-roll please… announcing… Cat in the Hat HATS and Thing 1 & Thing 2 Popsicle Stick Toys!! The best thing about these 2 projects is that I already had everything in our art box to make them! 🙂

To make a Cat in the Hat hat: (2)

  • 1 sheet red construction paper, cut into 1″ red strips, lengthwise
  • 3-4 sheets white cardstock (this will make the hat, the bottom part of the hat, and the headband straps
  • glue stick

First cut one hat shape out of each piece of white cardstock. Then use another piece of white cardstock for the 2 bottom parts of the hat.  Then you will need several long strips of white cardstock that you will use to tape together for the headband part (last). Cut a bunch (like 10) of red construction paper stripes.

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Your basic hat making supplies… here is everything all cut out and ready to go! (note: we did end up cutting the bottom hat piece skinnier).

Now, the fun part! Let your kids glue the red stripes onto the hat! We used a glue stick to keep it from getting bumpy from using too much glue. Make sure the kids cover the strips completely and then smooth them down well. After all the stripes are glued on, trim the excess of the edges.

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My kids LOVE cutting and pasting!!

Next, I glued the bottom part of their hats on and set them under something heavy to flatten them while they dried.

Once dry, staple 1 headband strap to each side of the bottom of the hat with 2-3 staples and fold edge slightly (I stapled vertically)… and I ran out of staples, which is why my kids arent pictured together!

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Here you can see how i folded and stapled the straps to each side, and taped the middle after “the fitting”.

Fit your hat around your child’s head and tape the straps together where they meet!  Voila! Your kids look just like the Cat in the Hat (but without all the hair!). You could even paint their faces like cats, if you so desire! I know my little cat lovin’ girl would be all about that!

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There’s a spunky new cat in town, Dr. Seuss!!

To make a Thing 1 & Thing 2:

  • 2 big fat popsicle sticks, any color will do
  • blue yarn (cut into 2″ pieces) or some blue fuzzy hair
  • some little googly-eyes
  • two small white cardstock circles to label “Thing 1” & “Thing 2”
  • craft glue
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If you have this stuff, you can make a Thing!

First glue the yarn-hair on. I did this part myself because it was a little tricky and sticky. First generously apply glue (real glue, not a glue stick) to about 1″ of the end of the popsicle stick. Lay hair across it horizontally and then generously add more glue and lay more hair vertically. Tap it gently to push it down (be careful! It gets sticky fast and then it tries to glue the yarn to your finger!). Set aside until completely dry (several hours).

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First glue yarn sideways and wait several minutes

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Now carefully glue some yarn in the other direction. Let dry for several hours!

Next, decide where you want to glue on the googly eyes and the circular name-tags. You can add a mouth, eyebrows, etc. if you want to give it an expression! Voila! Your very own Thing 1 & Thing 2 to play with… guaranteed to be less trouble than the real ones!!

(The “Things” pictured below are still drying… which is why we havent drawn on faces yet. I just placed the eyes and nametags on in different ways so you can see different ways of designing your Things!)

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At first I thought the glued part of hair would be the back… but maybe not! The first one looks more like a  “wild thing” Thing! I like him!

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You could even position their name-tags up top of the yarn. You decide how you’d like your Thing to look!

I hope you liked our crafts today, it was too cold to go out and play!  So go buy your tofu & your kala namuk… cook up a green breakfast and then go read a book! Happy Birthday Dr. Seuss!!

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This little trickster cat looks ready to get into SOME kind of trouble!

P.S. I tagged this in the “Dinner and a Movie” category since there are several Dr. Seuss movies you could use this food/craft with (including the Cat and the Hat cartoon and/or the Mike Myers version)!! 🙂