Frittata 101

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While I am not a regular egg eater, on occasion I enjoy a nice frittata or egg bake. I think Bon Appétit does a great job explaining the steps to make a flawless frittata. For this frittata, I diced and roasted 2 small potatoes. During the same time, I also added a handful of broccoli florets to roast. While those veggies were roasting, I sautéed some mushrooms and onion.

After my veggies were cooked, I greased a 9″ pie dish and added the veggies. Then, I added 6 eggs that were whisked with a little cream and seasoned with salt, pepper, and mustard powder. I topped my frittata with a wild rice gouda. I baked it at 350 F for at least 30 minutes.

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A Simple Tofu Scramble


Scrambles are one of my favorite ways to use tofu. I enjoy the simplicity and endless creative possibilities. You can do a Mediterranean version with sun-dried tomatoes and Kalamata olives; or a Mexican version with black beans and avocado; or whatever you have on hand that sounds good!

An important part about tofu is pressing it and seasoning it well. With scrambles, I’ve found that you don’t have to spend too much time pressing, as I cook it down in my skillet until most liquid has evaporated. 

Seasoning is a must. Make sure to use turmeric (this will provide a beautiful color), nutritional yeast, salt (I sometimes use Black Sea salt, it has a nice egg-like flavor), onion powder, and pepper.

For the basic breakfast scramble today, here is what I used…

Ingredients

  • 1 block tofu, extra firm, drained and/or lightly pressed
  • Olive oil
  • 1 clove garlic, minced
  • 1 red pepper, diced 
  • 1/2 small onion, diced
  • A couple of handfuls of spinach
  • 1 Tbls nutritional yeast 
  • 1 tsp turmeric
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste
  1. Sauté the onion and red pepper in olive oil for several minutes. Add the garlic and spinach, cook for a few more minutes. Make sure you cook any excess water out from the spinach. Transfer to a bowl, set aside.
  2. Pour olive oil in the same pan, break the tofu into crumbles. Cook for a few minutes until most of the water has evaporated. Next, add the spices. Make sure everything is well incorporated. If you need to add a little more oil or water, feel free to do so. When the spices merry with the tofu, give it a taste and adjust with seasonings as necessary.  Add the veggies with the tofu. 

Vegan Biscuits and Gravy

Biscuits and gravy must be one of the least photogenic foods out there….

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Case in point. Moving on, it was incredibly simple to make, especially since I used a vegan, ready made biscuit. Do I recommend always doing this? Absolutely not. Ready made vs. homemade, homemade wins hands down every time. However, let’s be real, some of us don’t want to knead out a batch at 9am. We have other things to do, places to be, etc.

For the gravy, I used a package of Trader Joe’s frozen mushrooms. It was all I had on hand, and I wanted the sauce to have some substance. I pulsed the mushrooms in the food processor a few times. Then, in a cast iron skillet, I heated some oil and added the mushrooms. After the mushrooms were cooked, I added 1 Tbls of flour, along with salt, pepper and paprika. I cooked the flour into the mushrooms and slowly whisked in some unflavored almond milk. I let the gravy thicken and removed from the heat. Add a generous portion of gravy to each biscuit. If you’re feeling adventurous, add a tofu scramble or fried egg to the dish.

Eggs Florentine

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Eggs Benedict has always intimidated me. The perfectly poached egg and the velvety, delicate sauce; seemed like enigmas. With time, practice, and neat kitchen gadgets, I found a recipe which I am proud of.

First, the poached egg. I’ve tried vinegar in boiling water, while swirling, and it all sounds magical. In reality I ended up with a stringy, miserable looking egg. Luckily, my friend took pity on me and gave me some PoachPods. These silicone cups worked very well. You still need to be careful transferring the eggs, which sounds obvious, but I too easily burst a yolk on the first try. The shape is a little awkward as well, it doesn’t stay on the muffin/veggies very well; about long enough to take this photo.

With the sauce, you must be cautious as it can quickly become scrambled eggs (the primary ingredients are eggs and butter). Keep the sauce on a very low heat, or remove from the heat completely until you are ready to serve. Even on the lowest setting, the edges of my sauce were turning from liquid to solid.

Hollandaise sauce is as follows:

– 2 sticks unsalted butter
– 2 yolks
– juice of 1 lemon
– pinch of cayenne
– salt and pepper

1. Melt butter in a small sauce pan
2. Separately, whisk the yolks, lemon juice and water until it begins to froth
3. Remove the melted butter from the heat and very slowly add the frothy yolk mixture. Leave sauce in the pan, removed from the heat. Reheat over low heat, while whisking, if necessary

Once you have the poached egg and sauce, the veggies in-between are your call. I love the pairing of spinach and sun-dried tomato, so I went the florentine route. I sautéed the spinach in olive oil, adding minced garlic, salt and pepper.

I encourage you to get creative and have fun with this recipe!

Everything Bars

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These everything bars were inspired by Food52’s bulk bin bars recipe. I made these with just a few minutes on hand and had them ready to go in the morning. It was great! The bars could also be rolled into bite-sized balls for on the go snacks. Feel free to substitute any of the following ingredients, as I did with some of the original ingredients posted.

Enjoy!!

Ingredients

– 1 1/2 c oats
– 3/4 c cocoa dusted almonds
– 1/2 c cherry flavored cranberries
– 1/3 c chopped pecans
– 1/3 c chopped walnuts
– 1/2 c unsweetened coconut
– 1/4 c sunflower seeds
– 1/3 c ground flax
– 1/3 c honey
– 1 c peanut butter
– 1/4 c apple sauce (I just pureed a whole apple…)

1. Combine all ingredients in a large bowl
2. Line a 13×9 baking pan with parchment
3. Spread bar mixture in pan
4. Freeze overnight. Cut into bars/bites!

Vegan Peanut Butter Protein Bars

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Most people have at least one type of food vice. I happen to have a few. One of these vices is protein bars. I LOVE a good protein bar. I never seem to schedule enough time in the morning. By the time I’m done exercising and getting ready for work, I have about 5 minutes to either make a protein shake or grab a protein bar. Why so much protein? After seeing a nutritionist a few years back, I realized I was lacking sufficient protein intake. I feel the easiest remedy for this is a strong protein based meal in the morning to set the tone for the day. I’ve also noticed that this A.M. protein boost helps me feel full throughout the day while I’m at work. WOO!

Ok, so let’s get to the recipe. I found a great base to work with thanks to Oh She Glows. I omitted the chocolate because I really don’t like sweet bars, especially in the morning. I also reduced the sweetener and added some almond milk. Feel free to play around with what I came up with!

Ingredients
– 3 c oat flour (GF)
– 1 c puffed brown rice
– 1 c vanilla raw protein powder
– 1 c raw peanut buttter
– 3/4 c maple syrup
– 2 tsp vanilla
– 2-4 Tbls almond milk

1. Combine oat flour, puffed brown rice and protein powder in a large bowl
2. In a smaller bowl, combine peanut buttter, maple syrup and vanilla. Stir until everything is mixed together
3. Add the peanut butter mixture to the dry
4. With your hands (I used cooking gloves), mix everything together. You will likely find the mix to be dry, begin to moisten with 1 Tbls of almond milk at a time
5. Line a 13×9 pan with parchment paper. Spread the bar mixture in the pan with your hands. Once the mixture is smooth and even, place in the freezer for 10-15 minutes. Remove from the pan and cut into desired shapes!

French Toast with Maple Blueberry Compote

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Unfortunately I did not measure much for this, but it’s very easy to recreate. For the french toast, I used one large slice of homemade bread…

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I then cut the piece into two smaller slices and soaked the bread in a mixture of egg, soymilk, cinnamon and maple syrup. I fried the slices in a little coconut oil over medium heat.

While the french toast was cooking, I put about 1/2 c of frozen blueberries in a pan over medium heat. Once the berries began bursting, I added a dash of maple syrup extract and a tablespoon or two of maple syrup.

Plate the french toast and top with a slice of butter and sprinkle of cinnamon before topping with the compote.

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Product Review: Vegan Greek Yogurt

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I will admit, I had a weakness for Greek yogurt. I couldn’t be happier when So Delicious started making a Greek inspired yogurt line. I’ve tried the vanilla and plain and the vanilla is by far the best. It is thick and tangy just like the dairy Greek yogurt. If you have the chance, definitely stock up on these. They are a perfect late night treat or a great morning meal.

 

Vegan Lemon Blueberry Scones

I’ve been working at a local coffee shop and it’s really hard seeing all of these delicious looking baked goods that I can’t eat. I finally got busy in making a huge batch of scones. I found a great recipe here and played around with it a bit. I love how mild it is on the sweetness, but it could be a little drier. Regardless of the texture, they taste great and the blueberries and lemon are a match made in flavor heaven. Enjoy!

Ingredients

  • 3 c flour

  • 2 Tbls baking powder

  • 1/4 c sugar (plus an extra for toppings)

  • 1/4 tsp salt

  • 1/3 c canola oil

  • 1/2 c coconut (non dairy) creamer

  • 3/4 c soy milk plus 2 tsp apple cider vinegar

  • zest of 1 lemon

  • 1 1/2 c fresh blueberries
  1. Combine dry ingredients. Make a well and pour wet into dry. Once mixture is combined, grate a lemon and fold in the zest and blueberries
  2. Use a 1/4 c measuring cup for scone sizes. Sprinkle with sugar. Bake at 400 F for 12-15 minutes

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Quick and Easy Vegan Granola Bars

I consume a lot of granola bars. My weekly intake can get rather spendy, so I’ve been on a mission to find a superb granola recipe. The recipe from Food52 is good, but way too sweet for me. Not sure what I can do about that…I do love the texture and consistency though. I just wish there was a way to limit the sweetener and still have the bars keep their form. It’s definitely a great bar to try out as it was simple and didn’t require an insane amount of ingredients.

Ingredients

  • 2 1/2 c rolled or quick oats
  • 1 c raw pumpkin seeds (pepitas)
  • 1/2 c raisins
  • 2/3 c peanut butter
  • 1/2 to 2/3 c agave
  • 1/8 tsp sea salt

1.  Combine oats, seeds and raisins, set aside

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2.  Combine agave and peanut butter in a small dish. Once creamy enough, add to oat mixture. Stir well. Press into a lined pan

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3.  Cover with some foil, press again very well, then let sit in the fridge for at least 4 hours (mine sat overnight)

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