Archive for Breakfast
Lemon Blueberry Mini Loaves
Apr 03 2013 by | Comments
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I’ve been in a breakfast rut lately and I’ve been looking for a much needed change of pace. One look at these amazing mini loaves and I knew I had found my newest obsession. I’m a big fan of the lemon blueberry combination and I love the thick, dense cake like texture of these loaves. This might just be one of my favorite Living On The Veg recipes! Enjoy.
As a child, I remember my mother being a fan of lemon flavored desserts, and I was a fan of dessert in general, so I became fond of this flavor as well. As an adult and chef, I have grown to appreciate the combination of fragrant citrus with a sweet touch, and continue to use this harmonious combination in many of the recipes I create. Spring is a refreshing season, the flowers in bloom, and the aromatic breeze enlighten our senses, and that what I have created with this recipe, thanks Mom!
~Chef Matthew from Living On The Veg
Ingredients:
- 2 cups garbanzo-fava bean flour
- 1/2 cup potato starch
- 1/2 cup arrowroot powder
- 1 1/2 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp xanthan gum
- 2 tsp sea salt
- 2 cups hot water
- 2/3 cup melted extra virgin coconut oil
- 1 cup + 3 tbsp coconut crystals, divided
- 3/4 cup So Easy Applesauce
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp lemon zest
- 2 tsp vanilla powder
- 1 cup fresh blueberries
Preparation:
- Preheat oven to 350 degrees.
- Lightly grease loaf pans with coconut oil, and set aside.
- In a medium mixing bowl add the garbanzo flour, potato starch, arrowroot powder, baking powder and soda, sea salt and xanthan gum. Whisk gently to combine well.
- In a small bowl blend together the applesauce, vanilla powder, coconut crystals, lemon juice and zest. Add to the dry ingredients, as well as the coconut oil, and hot water. Bring together with a spatula and mix well.
- Once throughly mixed add in the fresh blueberries and fold in gently. Portion into loaf pans, top with a sprinkle of coconut crystals and place in the oven on the center rack.
- Bake for 15 minutes, rotate, and continue baking for an additional 15 minutes or until done. The finished loaves will be golden and bounce back when pressure is gently applied to center.
Yield:
Makes 6-8 loaves depending on the pan that is used.
Notes:
Once cooled stored leftover loaves in an airtight container in refrigerator for up to 3 days.
Sugar Cookie Almond Butter
Mar 22 2013 by | CommentsAdd to Recipe Box
I love making my own almond butter. Not only is it cheaper than buying it premade but you can make so many yummy varieties. Here’s my current favorite. So simple yet so delicious!
~Sarah
Ingredients:
- 2 cups roasted almonds (you can use raw almonds but roasted adds a great flavor)
- 1/4 cup coconut crystals
- 2 tsp ground cinnamon
- 1 tsp sea salt (if using salted almonds you can omit this)
Preparation:
- Place all the ingredients in a food processor and blend until you have a smooth creamy mixture.
Yield:
Makes 1 cup.
Notes:
Store almond butter in an airtight container in the fridge for up to 2 weeks.
Pineapple Coconut Muffins
Mar 20 2013 by | CommentsAdd to Recipe Box
Whoever thought up the idea of Sunday brunch is a genius in my opinion. You sleep in, run, hike, bike, go to church or whatever your favorite thing is and then you have the best of both breakfast and lunch all combined into one fabulous meal. Easter brunch is the best of all brunches and my absolute favorite. We have here for your brunching pleasure sweet muffins bursting with sunny tropical flavors. Happy Spring!
Kristy
Ingredients:
- 2 cups white whole wheat flour
- 1/2 cup unsweetened shredded coconut
- 1/2 cup pecans, chopped
- 1/2 cup coconut crystals
- 1/4 cup lucuma powder (see notes)
- 4 tbsp powdered soy milk
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp vanilla powder
- 1 cup crushed pineapple, reserve juice
- 1 banana, mashed
Preparation:
- Preheat oven to 350 degrees. Line muffin pans with paper or foil cups. Set aside.
- In a large bowl add all of the ingredients except the pineapple and banana. Stir well.
- Add the pineapple, banana and 1/2 cup of the reserved pineapple juice. Stir to combine. Add more juice if the mixture seems too thick.
- Spoon into prepared muffin pans. Bake 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Yield:
Makes 18 muffins. Serving size 1 muffin.
Notes:
If you don’t have lucuma powder or haven’t heard of it before it is well worth purchasing. Lucuma is an exotic fruit native to the Peruvian Andes and is considered to be a superfood as it contains potassium, iron, calcium, phosphorus, magnesium and zinc. Lucuma has a sweet flavor like caramel or maple. It’s great in baking, smoothies, ice cream and so much more.
Store leftover muffins in an airtight container at room temperature for 3-4 days or freeze for up to a month.
Springtime Tofu Scramble
Feb 19 2013 by | CommentsAdd to Recipe Box
While I call this recipe a Springtime Tofu Scramble it would also be accurate to call it Tofu Scramble 2 Ways. Two different spring time vegetables, artichokes or asparagus can easily be interchanged depending on availability and your personal taste preferences. Tofu is marinaded in a light and lovely citrus/basil sauce and then scrambled together with mushrooms, carrots, spinach, tomato and leeks to make a delicious breakfast, lunch or dinner. If you are lucky enough to find another spring delicacy, ramps, you can use them in place of the leeks for an even tastier treat.
Either way this dish is delicious and a really good recipe to keep in mind for your Easter brunch.
Kristy
Ingredients:
For the marinade
- 1/4 fresh lemon juice
- zest from 1 lemon
- 3 tbsp olive oil
- 3 tbsp coconut aminos
- 2 tbsp fresh basil, minced
- 1 tbsp Dijon mustard
- 1 tbsp honey or coconut nectar
- 1/2 tsp tumeric
For the scramble
- 14 ounces (1 package) extra firm tofu, cut into cubes
- 2 tbsp olive oil
- 1 leek, white part and about 3 inches of the green top,cut in half, and thoroughly washed then thinly sliced
- 2 cloves garlic, minced
- 1/2 tsp sea salt
- 6 ounces artichoke hearts or about 6-8 artichoke hearts steamed or roasted and cut into quarters or 1 cup asparagus cut into 1 inch pieces
- 1 carrot, julienned
- 8 cremini mushrooms, sliced
- 1 medium sized tomato, diced
- 1 cup spinach, roughly chopped
Preparation:
- In a small bowl whisk together the marinade ingredients. Place the tofu cubes into a 1 gallon zip bag and pour in the marinade. Seal and place in the refrigerator at least 2 hours or up to 24 hours.
- In a large skillet (I use a very large 5 qt pan) heat the oil over medium high. Add the leeks, garlic and sea salt. Cook 4-5 minutes until the leeks are almost tender.
- Add the artichokes (or asparagus), carrots and mushrooms. Cook 2-3 minutes and then add the tomato and tofu (reserve the marinade). Break up the tofu by pressing with the back of a fork to create a scrambled egg kind of texture. Pour in half the marinade from the bag.
- Add the spinach and cook until the spinach is wilted and most of the marinade has cooked off.
- Serve with toast, in a tortilla or pita or on it’s own.
Yield:
Makes 4 servings.
Notes:
This dish is best eaten right away.
Cinnamon Vanilla Banana Bread
Dec 19 2012 by | CommentsAdd to Recipe Box
This past week we’ve been hit with some rainy weather and it always puts me in the mood for a nice warm breakfast. My kids love banana bread so I played around with my standard recipe and created this delicious cinnamon vanilla infused bread. It’s perfect for those rainy or snowy winter mornings.
~Sarah
Ingredients:
- 2 cups whole wheat pastry flour
- 2 ripe bananas, peeled and mashed
- 1/4 cup almond butter
- 1/4 cup neutral oil (safflower, canola, etc)
- 1/2 cup non dairy milk of your choice
- 1/2 cup raw coconut crystals
- 1 tbsp vanilla bean powder (you can sub with 1 1/2 tbsp vanilla extract or the seeds of 1 vanilla bean)
- 2 tsp ground cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tbsp ground flax seed
- 2 1/2 tbsp water
- pinch or two sea salt
Preparation:
- Preheat oven to 350 degrees.
- In a small bowl whisk together the ground flax seed and water and let sit for 5 minutes or until thickened.
- Place the flour, coconut crystals, vanilla powder (if using vanilla extract skip for now and add to the wet ingredients), cinnamon, baking soda, baking powder and salt into a large bowl and mix well.
- Add the oil and almond butter to a small bowl and mix well. Stir in the mashed bananas, milk and soaked flax seeds.
- Empty the wet ingredients into the dry ingredients and stir until just combined.
- Place the mixture into a greased loaf pan and bake for 45 minutes to 1 hour.
- The bread is done when a toothpick inserted into the center comes out clean.
Yield:
Makes 1 loaf (1.5 quart dish size) or 8 slices.
Notes:
Leftover banana bread can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave if desired.
Chocolate Hazelnut Spread
Nov 21 2012 by | CommentsAdd to Recipe Box
I have lusted over Nutella for many years and now Jif has gotten in the market with their own version of this creamy dreamy spread and tempted me yet again. You would think that hazelnuts and chocolate would speak for themselves but no……both Nutella and Jif’s first 2 listed ingredients are sugar and oil and Jif sinks even further with other unhealthy and unnecessary ingredients.
I wanted the delicious rich flavor of the toasted hazelnuts to be the star of the show so they are the main ingredient. I’ve also used chocolate cacao powder (a good antioxidant source as well as vitamins and minerals) and mesquite powder (rich in fiber, protein, potassium, iron, zinc, calcium and magnesium) to add a little more sweetness and flavor. What a bonus to get a little extra nutrition in such a sweet delight!
Mmm, I love apples topped with Chocolate Hazelnut Spread. What’s your favorite way to use it?
Kristy
Ingredients:
- 2 cups raw hazelnuts (filberts)
- 1/2 cup non-dairy milk (coconut milk add a nice flavor)
- 1/4 cup chocolate cacao powder
- 1/8 cup mesquite powder
- 1 tbsp raw coconut nectar (add more if you want it a little sweeter)
- 1/4 tsp sea salt
Preparation:
- Preheat oven to 350 degrees. Spread the hazelnuts out on a baking sheet in a single layer. Bake 10 minutes, stir then turn off the oven, leaving the nuts inside to toast another 3-4 minutes. Watch carefully so the nuts don’t burn.
- Transfer the nuts to a dish towel. Fold the towel over the nuts and rub to get the skins off. You probably won’t get all of the skins off but a little left on won’t be a problem.
- Place the nuts and the rest of the ingredients in a high powered blender or food processor. Blend until smooth, tamping down the mixture as needed until you have a smooth consistency.
- Spread on toast, dip pretzels, apple slices, bananas, pears, celery in it, use as a topping on cupcakes or waffles. The possibilities are endless.
Yield:
Makes approximately 2 cups.
Notes:
Store the spread in an airtight container in the refrigerator for up to 7 days. You can also freeze in small batches for longer storage.
Pumpkin Spiced Donuts with Creamy Pumpkin Frosting
Nov 19 2012 by | CommentsAdd to Recipe Box
This time of year has always been one of my favorites. I love the crisp cool mornings, the warm and comforting foods and the beautiful colors that nature displays. It’s no wonder that our first ebook focuses on our favorite recipes from this time of year.
CELEBRATE! is a collection of 50 mouth watering recipes that you’ll be thrilled to have on your holiday dinner table. Along with classics like Cranberry Relish, Herbed Holiday Dressing and Just Like Mom’s Gravy, you’ll also find some new, original recipes like Fall Bruschetta, Wild About Squash Salad and Apple Walnut Lentil Loaf.
We want to help make your holiday meals as yummy and delicious as possible so we’ll be giving away a copy of our new book to 2 lucky winners! We’ll also be throwing in an official Naked Kitchen organic t-shirt, water bottle and apron! You have 3 different ways to enter (or do all 3 to increase your chances of winning!). You can leave us a comment below telling us what your favorite holiday tradition is, you can tweet about the giveaway or you can leave a comment on our Facebook page letting us know what your favorite holiday meal is.
EVERYONE is eligible to enter the giveaway below and the winner will be announced on Monday, November 26th, 2012. Merchandise products however, will only be mailed to those living in the 50 US states.
If you just can’t wait to get your hands on a copy of our ebook you can purchase it right now for only $4.99! You can buy a pdf version from our homepage or Facebook page.
To get you in the holiday mood we thought we’d share this delicious, seasonal donut with you. Moist and fluffy pumpkin spiced donuts with a creamy pumpkin flavored frosting – YUM! The donuts themselves are fantastic with or without the frosting but for those ultimate pumpkin lovers out there we decided to take it up a notch and create this fantastic pumpkin flavored frosting. Along with being delicious on your donuts, this frosting is also perfect for bagels, toast, other baked goods or as a yummy dip. It’s going to be such a yummy holiday season! Enjoy!
~Sarah
Ingredients:
For the donuts:
- 1 cup whole wheat pastry flour or brown rice flour
- 1/2 cup coconut crystals (do not substitute with maple syrup, honey or any other liquid sweetener)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/8 tsp ground ginger
- 1/16 tsp nutmeg
- pinch of cloves
- pinch of allspice
- 1 tsp vanilla powder or vanilla extract
- 1/2 cup non dairy milk
- 1/2 tsp apple cider vinegar
- 1/4 cup cooked pumpkin puree (canned is fine)
- 3 tbsp melted coconut oil
For the frosting:
- 1 cup cashews, soaked for at least 2-3 hours then drained
- 1 cup cooked pumpkin puree (canned is fine)
- 2 tbsp melted coconut oil
- 2 tbsp maple syrup
- 2 tsp apple cider vinegar
- 1 tsp lemon juice
- 1/2 tsp sea salt
- 1/8 tsp cinnamon
- dash of nutmeg
- 1/8 tsp vanilla powder or vanilla extract
- 1 tsp coconut nectar
Preparation:
For the donuts:
- Preheat oven to 350 degrees.
- In a large bowl add in the flour, coconut crystals, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, allspice and vanilla powder (if you are using vanilla extract, wait and add it with the wet ingredients). Mix well and set aside.
- Place the milk, vanilla (only if using vanilla extract), vinegar and pumpkin puree in a small saucepan over low heat. Once the mixture is slightly warm add the coconut oil. Stir continuously until the coconut oil is completely melted. Set the mixture aside and let it cool down to room temperature.
- Add the wet ingredients to the dry ingredients and mix together. Do NOT over mix. You should have a light and fluffy batter.
- Lightly spray your donut tin with olive oil. Fill each donut mold with batter about 1/2 to 3/4 full. You should have just enough batter to fill each donut mold of a 6 count tin.
- Bake donuts in the oven for 12 minutes. Remove from the oven and let cool for 1 to 2 minutes.
- Place a sheet of wax paper or parchment on your countertop and turn the donut pan on top of the paper. Gently tap the back of your donut pan and the donuts should pop right out.
- Let the donuts cool completely before adding any toppings. Enjoy plain or top with Creamy Pumpkin Frosting.
For the frosting:
- Place the cashews in a food processor and process 1-2 minutes.
- Add in the remaining ingredients and process until you have a smooth, creamy mixture.
- This frosting be used to frost donuts, cakes or other pastries. Also great in place of cream cheese on bagels and toast.
Yield:
Makes 6 donuts and 2 cups frosting.
Notes:
Leftover donuts can be stored at room temperature for up to 24 hours or in the fridge for up to 5 days.
Frosting can be stored in an airtight container in the fridge for up to 1 week.
******GIVEAWAY NOW CLOSED********
Baked Stuffed Apples
Nov 14 2012 by | CommentsAdd to Recipe Box
The past week we’ve had some super chilly weather. The nights have been downright cold and I’ve looked for any excuse at all to turn on the oven. Not only does this recipe keep me nice and warm but the whole house smells wonderful! I’ve stuffed the apples with pistachios and almonds but you could easily use walnuts or pecans. Feel free to tweak the spices to suit yourself as well. I kept it simple with cinnamon and vanilla but a dash of nutmeg, allspice or cloves would be a great addition too. Enjoy!
~Sarah
Ingredients:
- 4 apples (Pink Lady, Honeycrisp or Fuji work well), cored
- 1/4 cup dried golden raisins or cranberries, chopped
- 1/4 cup unsalted pistachios, chopped
- 1/4 cup almonds, chopped
- 1 tsp cinnamon
- 1 cup apple juice
- 1/2 tsp vanilla powder or vanilla extract
- 2-3 tbsp lemon zest or 2 tbsp lemon juice
- 2 tbsp melted coconut oil
- 2 tbsp coconut crystals
Preparation:
- Preheat oven to 350 degrees.
- In a small bowl combine the raisins, pistachios, almonds and cinnamon. Set aside.
- In a small saucepan, combine the apple juice, vanilla powder, coconut oil and coconut crystals. Bring to a simmer for 5 minutes and then remove from heat and let it cool.
- Core the apples and cut about 1/4 of the top off, reserving the tops. Use a spoon or melon baller to scoop a bit of the middle out, forming a cup-like shape.
Divide the nut mixture evenly between the apples, replace the tops and pour the apple juice mixture over top.
- Place the apples in an ovenproof dish and divide the nut mixture evenly between the apples.
- Cover the apples with their tops and pour the apple juice mixture over the top.
- Bake for 1 hour or until the flesh is tender, regularly spooning the cooking juice over the apples.
- Remove from the oven and serve warm, topping with leftover cooking juice. Garnish with a scoop of ice cream or Homemade Whipped Cream.
Yield:
Makes 4 servings.
Notes:
This dish is best served right away. Make only the serving amount that is required.
Pumpkin Waffles
Oct 10 2012 by | CommentsAdd to Recipe Box
It wouldn’t be October (and Vegan MoFo) without a pumpkin recipe. At least not for me. I try to take advantage of the fresh pumpkins that are available at this time of year and make as many recipes with pumpkin as I can. This is one of my favorites. I make these Pumpkin Waffles on the sweet side so they don’t need any syrup or other topping which makes them a perfect on the go breakfast or anytime snack.
Kristy
Ingredients:
- 1 1/2 cup hard white whole wheat flour or whole wheat pastry flour
- 2-4 tbsp maple sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla
- 1-2 tsp ground cinnamon
- 1/4 tsp ginger
- 1/8 tsp nutmeg
- pinch clove
- pinch allspice
- 1/4 tsp vanilla powder
- 1 1/2 – 1 3/4 cup unsweetened soy milk or other non-dairy milk
- 1/3 cup pumpkin puree
- 1/4 cup neutral flavor oil plus a little to oil the waffle iron
Preparation:
- In a large bowl mix together the flour, maple sugar, baking powder, salt, vanilla and spices.
- Stir 1 1/2 cups of the milk, pumpkin, and oil into a small bowl. Mix well.
- Add the wet ingredients into the dry . Stir just until mixed. Add the remaining milk as needed if the batter is too thick.
- Spray your waffle iron with a little oil. Heat the iron according to the manufacturers instructions.
- Pour in the recommended amount of batter and cook until the steam stops or as the instructions for your waffle iron recommend.
Nutritional Info:
Nutritional information will vary according to the size of each waffle maker.
Notes:
If you really like to have a topping for your waffles then I would recommend reducing the amount of maple sugar in the batter to 2 tbsp and top with maple syrup or other topping as desired.
Pumpkin pie spice can be substituted for the individual spices used.
Wrap leftovers and store in the refrigerator for up to 3 days or freeze. These waffles reheat really well in the toaster and come out all soft on the inside and crispy on the outside.
Chai Pear Filled Chia Buns
Sep 04 2012 by | CommentsAdd to Recipe Box
Years ago I used to work with a woman who made the best apple dumplings. They were unlike any other dumplings I have ever had. Most have an outer shell with a pie crust consistency but hers had a soft sweet bread like crust wrapped around a whole cored apple that was filled with brown sugar and raisins. There is something about this time of year that I always think of those dumplings so I’ve made kind of an inside out version of them with seasonal pears and chai spices.
Kristy
Ingredients:
For the buns
- 1 tbsp active dry yeast
- 1/4 cup maple syrup or honey
- 1 1/2 cups water, divided
- 4 cups whole wheat white flour
- 1/2 cup white chia seeds (regular chia seeds work just as well but will alter the color of the bread)
- 1/4 cup potato starch
- 1/2 tsp baking powder
- 1 tsp fine sea salt
- 2 tbsp neutral flavor oil
- 2 tbsp organic soy milk powder
- 1 tbsp vinegar
For the fruit filling
- 2 ripe pears (Bosc or Anjou work well), cored and finely diced
- 1/2 cup dried cranberries
- 1/2 cup maple sugar (you can use raw coconut crystals if you can’t find maple sugar)
- 1 tsp cinnamon
- 1/2 tsp ground cardamom
- 1/4 tsp ground ginger
- pinch ground cloves
- 1/2 cup pecans, chopped
Preparation:
- Heat 1 cup of water to between 100-110 degrees. Pour into a large bowl and add the maple syrup. Sprinkle the yeast over the top. Set aside to “bloom” for at least 5 minutes.
- Grind the chia seeds in a blender or coffee grinder. Set aside.
- In a small bowl combine the remaining 1/2 cup water, potato starch, baking powder, and oil. Stir well.
- To the bowl of yeast add 3 cups of the flour, ground chia seeds, salt, milk powder, vinegar and starch mixture. Mix well.
- Knead 15 minutes or about 10 minutes in a stand mixture with a dough hook adding the remaining flour as needed. The dough will still be somewhat sticky.
- Remove to a large lightly greased bowl. Cover and let rise until double.
- Divide the dough into 16 portions and roll into balls. Place on a lightly greased pan(s) allowing room for the rolls to expand as they rise. Cover and let rise until double in size.
- Prepare the filling by mixing together all of the filling ingredients. Preheat oven to 350 degrees.
- Once the rolls have risen press down the center of each roll and flatten leaving about a 1/2 inch edge. Fill each roll evenly with the pear mixture.
- Bake 15-18 minutes. Serve hot.
Nutritional Info:
Makes 16 fruit filled buns.
Serving size 1 bun.
Nutrients per serving: Calories: 237, Cal. from Fat: , Total Fat: 6g, Sat. Fat: .5g, Carbs: 38g, Fiber: 7g, Sugars: 13g, Protein: 7g, Sodium: 230mg, Chol: 0mg
Notes:
Store leftovers in an airtight container for 1-2 days.
