Tag Archives: Vegan Brunch

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! 🙂

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The Dr Seuss Omelet… aka Green Eggs and Ham

Okay, so… obviously, being vegan, this isn’t gonna be your typical green eggs and ham recipe!  Today,  March 2,  is Dr. Seuss’s birthday, so I wanted to make some kind of tribute to this wonderful story-teller who practically lives on a shelf in every home in the entire world.  I thought about trying to make this whole blog rhyme, but I thought that’d be a waste of time, so it’s fine… now lets dine!

I have made both of these recipes before from my Vegan Brunch cookbook and I can vouch that they are truly outstanding examples of vegan breakfast food.  (Hmmm… I’m not quite sure what the rule is on sharing other people’s recipes straight up… but I hope Isa Chandra Moskowitz can forgive me this once, since I’m always giving links to her awesome cookbooks! Thanks, Isa! 🙂 )

I should mention, the eggs here are not scrambled (nor are they like fried eggs in the actual story)… this is actually the closest thing to a vegan omelet I have ever eaten.  And what makes it green is pureeing spinach into the omelet batter (this was my personal addition to the recipe!). Voila! Green “eggs”! You could also make a green tofu scramble by using food coloring, but I’m not a big fan of that stuff. (Another idea to make your omelet “green” is by stuffing the inside of the omelet with greens, like spinach, broccoli, zucchini, asparagus… or anything else green!)

The “ham” in this case is homemade tempeh bacon. (Hey, faux bacon is the same as faux ham in my book.  At least in this kind of recipe.) You can easily buy Fakin’ Bacon or SmartBacon, both of which I enjoy… a lot… but you will find this tempeh bacon to be delicious and there is something very satisfying on making your own tempeh bacon!

(In regards to that, I have decided that I’d like to try to make my own homemade versions of these things more often instead of buying them.  Of coarse, I will still continue to use the store-bought stuff sometimes, just for the ease of doing so, but I’d definitely like to strive to do as much natural cooking as possible!  Some days it just seems there isn’t enough time and dinner sneaks up on me!  Though I must say, all the soy products I use are non-GMO.)

One more thing, if you don’t want a green omelet, just omit the spinach to the puree – you can always fold it into the inside of your omelet instead if you’d like!

Tofu Omelet

 Puree together the following:

  • 2 cloves minced garlic
  • 1 block silken tofu or soft tofu (I recommend Nasoya brand soft tofu for this. The vacuum packed mori-nu kind is not recommended for these)
  • 2 Tbsp nutritional yeast
  • 2 Tbsp olive oil
  • 1/2 tsp turmeric
  • > 1 tsp indian black salt (aka – kala namak… it is actually dirty pink in color – this particular salt has a sulfuric taste that is similar to what you find in an egg- I had to order this online, though you may be able to find it in a health food store or indian grocery store)
  • 1/2 cup chickpea flour
  • 1 Tbsp arrowroot or cornstarch
  • spinach – as much as it takes to green up your omelet!  (1-2 cups, or two giant handfuls)
  • water if necessary – I added 1/2 cup
  • filling for omelet (whatever veggies & soy cheese that you please)

Chop the garlic and throw it into the food processor with the tofu, nutritional yeast, olive oil, turmeric, and salt.  Puree until smooth.  Add the chickpea flour and arrowroot and puree again for about 10 seconds until combined.  Make sure to scrape down the sides occasionally!  Pulse in the spinach until green color is as desired.  You may end up needing to add a bit more water to the batter because of the spinach addition.  (See tip** below.)

Preheat a LARGE non-stick skillet over med-high heat.  Lightly grease it and  pour 1/2 cup increments into the skillet.**  Spread the batter gently into about 6″ circles using the back of a spoon.

Let the batter cook about 3-5 minutes. The top of the omelet will become dry and matte looking when its ready to be flipped. If it starts to fall apart, give it a little more time. When its ready to be flipped, the underside will be speckled with light- dark brown spots.  Flip and cook about a minute on the other side.  Fill omelet with you choice of ingredients then fold it.  (This makes several omelets, so you can keep them warm on a plate covered with tinfoil as you make remaining omelets.)

**The right batter consistency depends on the tofu used. You can do a mini test omelet by pouring 2 Tbsp of batter in a pan.  If the batter spreads a bit on its own and firms up when cooking, you are good to go.  If it sits there like a mound, add up to 1/4 cup water to the batter and try again.

This is the tofu I use

Here we go….

There’s nothing traditional about a green omelet… this mushroom/onion/pepperjack omelet is served here with soysage and a homemade biscuit with jelly.

Tempeh Bacon

In a wide shallow bowl, mix the marinade and add the tempeh slices.  Let marinate at least an hour.  Preheat a large pan over medium heat. Pan fry the tempeh for 5-7 minutes, flipping occasionally and adding more marinade when you flip.  These will last several days in the fridge (if you don’t eat them all at once, that is!)

The marinade…

  • 3 Tbsp soy sauce
  • 1 Tbsp liquid smoke
  • 1 Tbsp pure maple syrup
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp olive oil
  • 1 Tbsp tomato paste
  • 3/4 cup vegetable broth
  • 2 crushed garlic cloves

And for cooking …

    • 8-12 oz tempeh, cut width-wise into 1/4″ slices
    • 1 Tbsp olive oil

Serve with toast and grits… while reading the book Green Eggs & Ham, if desired!