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Archive for the ‘Breakfast’ Category

 

Mmm!  Amazingly decadent and seasonal breakfast food was on the menu this week because of the holiday.  I don’t post many breakfast recipes because we tend to eat very simply in the mornings and usually end up throwing together a quick Vega smoothie.   I wanted to treat H to a special breakfast on Christmas morning for a variety of reasons, including that she took on the task of preparing Christmas Eve’s dinner for us this year.   I figured that If I was going to treat her I’d need to go all out and thoroughly indulge her sweet tooth.   I also knew that this would probably  involve tackling a dish that I’d put on the back-burner for a long time:   vegan French toast.  I only wish that I’d put my imagination to work on this sooner because it turned out wonderfully and earned me some serious brownie points!

 

Spiced Pumpkin French Toast

Ingredients:

2 cups non-dairy milk [I used So Delicious Original unsweetened coconut milk]

½ cup pumpkin purée [I use Farmer’s Market Organic brand]

2 heaping T finely-ground flax meal

1 T pumpkin pie spice

pinch of salt

1 loaf fresh ciabatta cut into ½ inch slices

¼ cup pecans, toasted

maple syrup

Directions:

Add the milk, pumpkin purée, flax meal, pumpkin pie spice and salt to a blender.  Blend until smooth.  Transfer to a bowl and set aside for at least 15 minutes to thicken.  [I made mine the night before and placed in the refrigerator and it worked brilliantly.]

Dip the bread into the pumpkin milk and coat evenly.  Remove any excess by brushing the bread along the sides of the bowl after dunking.  Place on a hot nonstick griddle and cook over medium heat for a couple of minutes on each side until the bread has set.

Serve hot with warmed maple syrup, a sprinkle of powdered sugar and toasted pecans.

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This is  a great way to morph leftover Yuba Asada into a new dish or to forge ahead and simply create this one on its own.  I grew up in southern California and machaca burritos were sold at nearly every Mexican food restaurant.  As a result, I grew to love them but since they contain egg and shredded beef,  as a vegan,  I figured that I was outta luck forever until I actually gave this dilemma some thought.  This is what I came up with and it satisfied my tastes entirely. 

 

Vegan Machaca

Ingredients:

 yuba asada [I used leftovers and I’d estimate that there were 2 cups of yuba asada used in this recipe.]

1 block of firm tofu, crumbled into bite-sized pieces

juice of half a lemon

1 green bell pepper, large dice

1/2 an onion, large dice

2 canned green chiles, large dice

1-2 T canola or peanut oil

1/2-1 tsp annatto seeds [The amount depends upon the amount of oil to flavor/color.]

2 tsp dried Mexican oregano

Garnishes:  chopped tomato, sliced green onion, cilantro

Directions:

Add oil to a large sauté pan or wok and bring to a medium low-medium heat.  Toss in the annatto seeds and cook for about 5 minutes until the oil is both flavored and colored.  Remove seeds and discard.  [Annatto will give the dish a unique latin flavor as well as a saffron-hued color.]

Turn up the heat a bit and add onion and bell pepper and sauté until softened.  Add in green chiles and the tofu and mix well.  Cook until the moisture from the tofu has evaporated.  Add the oregano and lemon juice and then the yuba asada.  Continute cooking until the yuba is hot.

Serve with warm corn tortillas and garnishes.

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Like I said, seitan has been preoccupying my mind.  I wanted a breakfast sausage flavored seitan that would go great on a biscuit for a quick breakfast or scrambled up with some tofu and onion equally well.  I have my heart set upon savoring  pancakes with this spicy sage and apple seitan; maple syrup to be used liberally. 

Vegan Apple and Sage Breakfast-style Seitan with Blackberry Preserves.

 

 Dry Ingredients:

 2 T dried sage

2 T Bill’s Chik’Nish vegetarian seasoning

2 T onion powder

2 tsp freshly cracked black pepper

2 tsp mild paprika

1 tsp red pepper flakes

1 tsp smoked paprika

1 tsp salt

¼ tsp allspice

2 ¼ cup vital wheat gluten

½ cup nutritional yeast

½ cup rolled oats, pulsed a few times in a food processor to create smaller irregular-sized pieces

 Wet Ingredients:

 1 cup unsweetened applesauce

1 cup apple cider

¼ cup maple syrup

2 T soy sauce

2 T walnut oil

½ tsp liquid smoke

8 cloves garlic, minced

 Directions:

 Preheat oven to 325 degrees.

 Mix dry ingredients together with a whisk until evenly distributed.  In a separate bowl mix together the wet ingredients.  Pour the wet into the dry and combine just until there are no longer any dry patches in the dough.  Divide the dough into two and roll into separate logs using aluminum foil.  Twist the ends to secure the logs.  Bake for 90 minutes.  Allow to cool, slice and heat in a skillet to crisp up the sides.

This seitan can be very moist and chewy.  The thicker you make your roll, the chewier the texture shall be.  Also,  slicing it thinner and browning it in a skillet before serving will diminish this texture if you would prefer a dryer seitan.  I like to slice mine on the thinner side [1/3 inch or so] and brown the edges while still leaving a slight soft center.  You’ll get the knack for it once you make it and experiment on slice widths and browning times for yourself.

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Today’s D’s 29th (+ xx) birthday!  (I’ma soooo get beaten for that one.)  Since moving here we’ve been exercising and eating healthily, rarely eating sweets.  In fact, we’ve both lost quite a bit of weight since June, and we continued that trend all throughout the holidays.  So, needless to say, D really didn’t want cake for her birthday.  However, I (the real sweetie hound) wanted to bake something for her, so I decided to make Herbivore Dinosaur’s fabulous apple cider donuts instead.  I altered the recipe slightly, in that I substituted coconut milk for the soy milk, used whole wheat pastry flour for my flour, and only used 24 oz of vegan shortening.  I also cut the recipe in half, and it made roughly 10 donuts and 10 donuts holes.

Apple Cider Donuts, unfrosted

I did frost some of them with the frosting listed in the recipe, but mine turned out to be the same color as the donuts, so there was no need to photograph those.  Plus, they’re now in my belly.  Mmmm, tasty.  Anyway, D said she loved them, so that’s what really matters.  🙂

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Breakfast Slaw

D made a totally yummy breakfast slaw today, pictured above. She’s been on a raw kick lately, reading books and blogs on the subject. We’re going to try incorporating more raw foods into our diet.

Ingredients
1/2 c carrot, shredded
1/2 c beet, shredded
1/2 c shredded red cabbage
1/2 c thinly sliced celery stalks, including the yummy leaves
1 shredded apple
1 orange, segmented
1/4 c walnuts, chopped
1 Tbsp Chia seeds
Juice of one lemon
Agave to taste
Rolled oats

Directions:

Mix carrot, beets, apple, celery, orange segments, walnuts, chia seeds and red cabbage. Add lemon juice and agave and mix well. Sprinkle rolled oats atop when serving to maintain texture. Note: for the picture, she did not mix the beets with the other ingredients and plated them first, with the rest of the mixture on top, so that the beet color wouldn’t take over the presentation.

ETA: Variations we’ve had since this post included the addition of shredded Brussels sprouts, sliced bananas, and dried hibiscus flowers. Add in whatever you wish!

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The Tofu Scramble Morph

For me, tofu has been an acquired taste and texture. Sure, it takes on the flavor of whatever its marinade is, but texture-wise, it still gave me the willies. I always would just eat it (quickly) because it was good for me.

Because of this you can see how easily I feared the popular tofu scramble. I’d had it once in San Francisco, and while good, the scramble didn’t leave me with that “Oooooh!” feeling the next time “tofu scramble” was mentioned. In fact, I still had a somewhat instant repulsion. D wanted to make it one night for dinner, and my reply was “You know, it’s really easy to mess up a tofu scramble.” Silly me. She’s a great cook, and I had faith in her, just none in my belief that I’d like another tofu scramble.

D read somewhere that if frozen and then allowed to thaw prior to preparation and being cooked, tofu gains this wonderful, delightful texture. And, wow, was that advice correct! I no longer have the inner monologue of “Just eat it and get it over with quickly!” I actually look forward to dishes containing tofu.

So, she made the scramble, along with homemade hash browns and sautéed kale, and MMMM! Delish! See for yourself.

The love didn’t stop there. The next night, we had left over scramble, but D had the brilliant idea to morph it into a Mexican-style pizza. Abso-freakin’-lutely, amazingly yummy.

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