Archive for breakfast

Thursday, December 5th, 2013

Cinnamon Syrup

It has been so long since I have used maple flavored corn syrup for pancakes, so I can’t really compare this recipe to the usual pancake topping out there. We have used homemade jam and pure maple syrup for pancakes and crepes and loved them. I don’t miss the feeling that I get from eating corn syrup or high fructose corn syrup, but I do love different toppings on breakfast food. When I saw this recipe and that it was corn syrup free, I knew I had to try it.

The recipe is as easy as it looks. It was fast and simple and it was delicious. All of my family raved about it and requested that we have it again. It is definitely not healthy since it is made from refined sugar, but it is slightly less sugary than the corn syrup stuff. I made a double batch and it has lasted fine in the refrigerator. This was especially yummy on Pumpkin Waffles.

This recipe comes from A.S.G. on Allrecipes.

Cinnamon Syrup

1/2 c. white sugar

1/2 c. brown sugar

2 tbsp. flour

1/2 tsp. ground cinnamon

1 tsp. vanilla

1 c. water

In a small sauce pan, stir together the white and brown sugars. Add the flour and cinnamon and stir. Mix in the vanilla and water and stir. Turn heat on to medium and bring to a boil. Keep it cooking at a low boil and stir until it is thick like regular corn syrup. This took about 10 minutes. Let it cool a little and you will notice it gets even thicker, so turn off the heat a little earlier than you think you might need to.

Enjoy!

 

Monday, October 7th, 2013

Pumpkin Muffins

I know a lot of my posts lately have been about baking yummy muffins and bread, but it is the season when the hot weather is finally gone and the kitchen calls me. These muffins are really like eating dessert, because they are that good. Super moist, but, once again, without all the oil! Lower amount of sweetener too. No less delicious though. I also made these into mini bread loaves and they worked out perfectly.

Pumpkin Muffins

1 3/4 c. all-purpose flour

1 1/4 tsp. baking soda

1/2 tsp. salt

3/4 tsp. nutmeg

1 tsp. cinnamon

1 c. pumpkin

1/3 c. apple puree (applesauce would work too)

1/4 c. canola oil

1/3 c. coconut milk

1/3 c. sucanat

1/3 c. pure maple syrup

1/3 c. coconut

1/2 c. walnuts, chopped (optional)

1/3 c. chocolate chips (optional)

Preheat oven to 350 degrees. Prepare a 12 cup muffin pan.

In a large bowl, combine the flour, baking soda, salt, nutmeg, and cinnamon.

In a separate small bowl, add the pumpkin, apple puree, oil, coconut milk, sucanat, and maple syrup and mix well.

Add the wet ingredients to the dry ingredients and stir until the flour is just barely mixed in.

Stir in the coconut, and the nuts and chocolate if using them.

Spoon into the muffin pan until 3/4 full.

Bake for about 30 minutes, or until a toothpick comes out clean.

Enjoy!

Tuesday, September 10th, 2013

Banana Muffins

Now that the weather has finally cooled off a little bit, I feel like baking a little more. My kids have started school, so it is fun to create something yummy that they can come home and love. I found a recipe for Banana Crumb Muffins in The China Study Cookbook, by Leanne Campbell, and decided to try it, but I changed the sweetener from sucanat to pure maple syrup, and added some millet. They turned out so delicious, plus they are the kind of snack that you can feel good about eating.

Banana Muffins

2 c. whole wheat pastry flour

1 tsp. baking powder

1 tsp. baking soda

1 1/2 tsp. cinnamon

1/4 c. millet

2 ripe bananas, mashed

1 c. nondairy milk, I used almond milk

1/4 c. pure maple syrup

1/4 c. walnuts, chopped

Topping (optional)

5 tbsp. sucanat

1/2 tsp. cinnamon

1/4 c. oatmeal

Preheat oven to 375 degrees. Prepare a 12 cup muffin pan with paper liners. Or use a nonstick pan.

Combine flour, baking powder, baking soda,cinnamon, and millet in a medium bowl. I used a food processor to puree the bananas and then added in the milk and pure maple syrup.

Pour the wet ingredients into the dry mixture and stir until well combined. Add the walnuts and then spoon into the prepared muffin cups.

If you choose to add the topping, just combine the ingredients together in a small bowl and then spoon over the wet muffin batter once it is in the pans.

Bake for about 20 minutes or until a toothpick comes out clean. Let them cool a little before trying to eat them.

Sunday, August 4th, 2013

Whole Wheat Blueberry Muffins

blueberry muffins top small

When we lived in Wisconsin, about the middle of July, we would go pick blueberries. It was the greatest thing ever! We came home with mounds of fresh berries and I was instantly motivated to begin making blueberry pancakes, muffins, etc. One of our neighbors always made blueberry muffins that were so delicious that the memory of them still lives on. However, they were loaded with butter and sugar and refined flour. So over the years I have made many attempts to try to satisfy that craving of fresh blueberry muffins and this recipe totally hits the spot! The original is here. I have tweaked it a little of course, and the result is delicious. I made this a big batch for my hungry crew of teenagers, but half of this amount will make 12 regular sized muffins.

Whole Wheat Blueberry Muffins

2 c. almond milk, other milks would be fine

2 tbsp. apple cider vinegar

1 3/4 c. pastry flour

1 c. whole wheat flour

1 c. all-purpose flour

1 tbsp. baking soda

2 tsp. cinnamon

1/2 c. ground flax

1/4 tsp. salt

3/4 c. pure maple syrup

1/2 c. canola oil

2 tsp. vanilla

1 tsp. almond

3 cups fresh blueberries

3/4 c. chopped walnuts (optional)

Streusel Topping

2 tbsp. all-purpose flour

2 tbsp. sucanat

2 tbsp. Earth Balance, softened

1 tsp. cinnamon

Combine almond milk and vinegar in a bowl and set aside. In a large bowl, combine the flours, cinnamon, baking soda, salt, and flax. In a smaller bowl, combine the syrup, oil, vanilla, and almond. In another small bowl, mix the ingredients for the streusel topping. Preheat oven to 375 degrees and prepare muffin pan. I used muffin papers and they worked great. Combine the flour mixture, milk mixture, and the syrup all together in the large bowl and stir until just moistened. Gently mix in the blueberries and walnuts. Fill muffin cups 3/4 full and lightly sprinkle the streusel on top. Put in oven and bake for 20-25 minutes, or until a toothpick comes out clean. Wait 15 minutes to eat so you don’t burn your tongue on a hot blueberry.

 

 

 

 

Friday, June 28th, 2013

Peach Walnut Muffins

I have used variations of this recipe for over 20 years. It is inspired by an old Moosewood recipe, but I veganized it and added more ingredients to pack in more nutrition.  Don’t worry about using whole wheat flours. Other flour would work fine. These are always a hit any time, but I like to take muffins in an airtight container when we travel because they are a filling and wholesome snack when everyone is hungry in the car. We also eat them for breakfast, lunch, and any other time we feel like it. This recipe makes 12 muffins, so I always double it so we have a few to last. They also freeze really well.

Peach Walnut Muffins

1 c. whole wheat pastry flour

1/2 c. all purpose flour

1/4 c. whole wheat flour

1/4 c. oatmeal

1/4 c. sunflower seeds

2 tbsp. flax seeds

2 tsp. baking powder

1/2 baking soda

1/4 tsp. salt

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1/4 c. canola oil

1/3 c. sucanat

egg replacer for 1 egg

1/2 c. plus 2 tbsp. milk ( I used almond milk)

1/2 tsp. vanilla

1/2 c. walnuts, chopped coarsely

1 c. peaches, chopped coarsely

Preheat oven to 350 degrees. Prepare muffin pan with pan spray.

In a large bowl combine the first 11 ingredients. These are all the dry ingredients. In a smaller bowl combine the next 5 ingredients, that are wet. Hold off on the nuts and fruit. Add the the wet to the dry and then add the nuts and fruit. Mix until everything is just wet. Don’t over mix this batter. Spoon into muffin cups until a little over 3/4 full. Put into oven and bake for 30 – 35 minutes or until the tops are just barely brown.  Let cool in the pan for 10- 15 minutes. Enjoy!

 

 

Wednesday, June 26th, 2013

Super Tasty Granola

I have spent the last few days camping on the coast in California with my family and lots of extended family. So it has been a while since I have written anything, but I am back and I am excited to share some of my favorite traveling and camping recipes. Any time I travel I spend quite a bit of time preparing food to take with me since my kids are frequently hungry and it is such a pain to try to find fast vegan food on the road. This granola recipe is so delicious and not too hard to make. We eat it for breakfast when we are camping and I love it for a snack while driving long distances. It is really great as a treat with a bowl of soy or coconut milk yogurt and fresh fruit. If I make this at home I eat it all day long! The original recipe is here. I did little to change it, just eliminated the sucanat, and instead of apple sauce, I used peach puree. I also add a few extra things that I really like in granola. Oh, really, it is so yummy. My favorite thing is that there is no refined sweetener and no oil in it! This is quite a contrast to most granola recipes. So you can enjoy it without feeling too badly about it. I also double this amount so we can have it hanging around for a while.

Super Tasty Granola

2 c. rolled oats

1/2 c. almonds, chopped ( I toasted them first)

1/2 c. sunflower seeds (I toasted these first too)

1/2 c. pepitas

3/4 c. uncooked milled

1/4 c. ground flax seed

2 tbsp. chia seeds

1/2 tsp. salt

1 tsp. cinnamon

1/4 c. peach puree ( original calls for apple sauce which is also great)

1/3 c. brown rice syrup

3 tbsp. almond butter

1 tsp. pure vanilla extract

1 tsp. almond extract

1 to 1/2 c. dried fruit of choice ( I like raisins and dried cranberries the best)

Preheat oven to 325 degrees and line a large cookie sheet with parchment paper.

In a large bowl stir together the first nine ingredients. This is all the dry stuff. In a separate small bowl, add the next five ingredients, or all the wet stuff. Don’t add the dry fruit yet. Mix this well and add it to the dry ingredients. Stir together until everything is wet. Now add the dried fruit. It will be very sticky. Spread this onto the prepared cookie sheet and cook for 20 minutes. Take it out of the oven and stir it and cook for about 20 more minutes, or until it is lightly brown. Take it out of the oven and let it cool for about 15 minutes. Then store it in an airtight container. It lasts for a long time, but you won’t have to worry about that cause it is so delicious it will disappear fast!

 

Saturday, May 18th, 2013

Vegan Rhubarb Pecan Muffins

rhubarb muffin small

Over the years, we have had great friends that have given us rhubarb from their garden. The first time we were given such a gift, I was in love with the beautiful pink and green, but frankly, I did not know what to do with it besides make pie and I didn’t even have a recipe that I liked for that. I am ashamed to say that I let it go rotten before I used it. However, I didn’t take long to educate myself on the wonders of rhubarb, and now I look forward to this season all year long. Rhubarb has a lot of great qualities, such as, it is a good source of vitamin K and vitamin C, as well as potassium and calcium. What I also love about it besides the color and tart flavor, is that you can wash, chop, and put it in a bag to save in the freezer. I have had such an abundance in the spring that it lasted through the whole year in the freezer!

This muffin recipe is really old. I got it out of the NY Times years ago, which stated that it was taken from “Rise and Dine Canada”. Anyway, I have changed it to make it healthier and it is a family favorite. I make these muffins in really large batches and after they cool I put many of them in the freezer so we don’t eat them for breakfast, lunch, and dinner. Taking a few out of the freezer at a time for an afternoon snack is the best.

Vegan Rhubarb Pecan Muffins

1 1/2 c. whole wheat flour

1/2 c. all purpose flour

1/2 c. to 3/4 c. sucanat (depends on how sweet you want these to be)

1 1/2 tsp. baking powder

3/4 tsp. salt

1/2 tsp. baking soda

3/4 c. pecans, chopped

3/4 c. orange juice

1/4 c. canola oil

egg replacer for 1 egg ( I have used 1 tbsp. flax seed mixed with 3 tbsp. water OR 1 1/2 tsp. egg replacer mixed with 2 tbsp. water)

1 1/2 c. rhubarb, chopped

2 tsp. orange zest

Preheat oven to 350 degrees and prepare muffins tins (makes about 12)I always zest an orange or two first and then juice them to get fresh orange juice. Set this aside for later. In a large bowl, add the flour, sucanat, baking powder, salt, baking soda, and pecans. Mix well. In a separate smaller bowl, add the orange juice, zest, oil, and egg replacer. Stir well. Add in the rhubarb and mix the wet and the dry together and stir by hand until just combined. Don’t overmix! Quickly spoon batter into muffin tins, filling cup 3/4 full. Put in hot oven and bake for 25-30 minutes. The tops should be barely brown and they should pass the toothpick test. Don’t burn your mouth on the hot rhubarb!

Tuesday, May 7th, 2013

Vegan Crepes

I used to love crepes. I made them with sweet fillings and savory fillings and I made them for parties, or for a treat, or for brunch, or for whatever occasion I could think of. I used to make them with mostly egg whites, so I justified eating them as not that big of a deal bad for you. I still believe that crepes made with egg whites are not so bad, but I completely stopped using eggs a long time ago and that was the end of my crepe making. Until recently, when I began experimenting with creating an eggless crepe.  I looked at several recipes and tried a few, and found that making eggless crepes is a task that you have to get used to. It was kind of hard the first time, just getting used to how the batter would respond.. But this recipe, inspired by one I found on Huffingtonpost Taste, works well and with a little patience you too can have vegan crepe love. The first few crepes of every batch I make are not so great in appearance, because they are really hard to know when to flip and then get out of the pan, but then after two, you will get the hang of it and cooking these will get easier and they will look good. These are super good with Rosemary Red Potatoes, Vegan Hollandaise Sauce, and Tofu Scramble.

Vegan Crepes

1 1/2 c. all-purpose flour

1/2 c. whole wheat flour

2 c. coconut milk ( I used light)

2 tbsp. sucanat

4 tbsp. canola oil

1/2 tsp. salt

2 tsp. baking powder

1 c. cold water

2 tsp. vanilla

Mix all the ingredients together and blend well. Cover the bowl and put the batter in the refrigerator for at least 30 minutes. I use a cast iron pan to cook them. Medium heat with spray on the pan. Start with a small amount of batter (1/4 c.) for the first one so you can get the hang of it. After the batter bubbles and you can see the edges start to turn brown, use a metal spatula to carefully turn it over. Don’t worry if your first few tear, you will get better at making these and love them!

 

Monday, April 15th, 2013

Tofu Scramble

I have tried to make tofu scramble a few times and have not loved the result, until yesterday. I found this recipe on ppk. I did not change anything about it except to add the nutritional yeast to the spice blend and to double it to feed my crew of six. It was not hard at all to make and everyone loved it. It was the perfect filling for a crepe, which we did, along with red potatoes, baby portabellas, and steamed broccoli. I also added our favorite soy sausage to the filling and with the vegan hollandaise sauce, it was a feast and so delicious. This made for a very satisfying meal that is meant for breakfast, but we love to splurge and have breakfast for dinner sometimes!

Tofu Scramble

spice blend:

2 tsp. ground cumin

1 tsp. dried thyme, crushed

1/2 tsp. ground tumeric

1 tsp. salt

3 tbsp. water

2 tbsp. olive oil

3 cloves garlic, minced

1 pd. extra firm tofu, drained

1/4 c. nutritional yeast

black pepper to taste

First stir the spice blend ingredients together and add water, stir, and set aside.

Preheat a large heavy bottom skillet to medium high heat and add oil. Add the garlic and saute for only one minute. Crumble the tofu in your hand right into the pan to add to the garlic. Stir frequently and cook for about 10 minutes. Don’t let it stick to the pan. The tofu should get browned on one side at least. Let the water from the tofu cook off and then add the spice blend and mix to incorporate. Add the black pepper and the nutritional yeast if you didn’t add it to the spice blend already. Cook for about 5 more minutes and serve warm.

Monday, April 15th, 2013

Vegan Hollandaise Sauce

My husband requested some sort of tofu scramble filling for crepes for his birthday dinner. I had yet to create or find a super recipe for a tofu scramble, but yesterday, I made a yummy one! I will post about that later, but the sauce I made for the crepe filling was a vegan hollandaise sauce that was the perfect addition to the rest of the filling ingredients. Super simple to make and I know it will be good with other steamed veggies for leftovers. This is from the Vegetarian Times.

Vegan Hollandaise Sauce ( doubled this)

1/2 c. silken tofu

2 tbsp. lemon juice

1 tbsp. nutritional yeast

1/2 tsp. salt

1/8 tsp. cayenne pepper ( I used paprika instead)

1/8 tsp. tumeric

2 tbsp. corn oil ( I used canola)

Heat the tofu  in microwave for 30 seconds to just warm through. Put it into a food processor and puree til smooth. Add lemon juice, nutritional yeast, salt, cayenne (or paprika), and tumeric. Pulse til well combined. Add the oil while processing to finish the sauce. (I heated it just a little before serving). The whole recipe takes about 5-10 minutes.