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Archive for the ‘Breakfast’ Category

Because a couple times a year a crave baked good for breakfast and today is one of those days. These are super easy to make and ready in less than half an hour, dishes washed and all.

Homemade marmalade is a must with these and I’m working on a decent vegan clotted cream… I’ll keep you posted!

Cranberry, orange & apricot scones.

Cranberry, orange & apricot scones.

Ingredients

  • 475 ml (2 cups) all purpose flour
  • 125 ml (½ cup) dried cranberries
  • 60 ml (¼  cup) dried apricot cut into small cubes
  • 15 ml (1 tbsp) sugar
  • 5 ml (1 tsp) baking powder
  • 0,5 ml (⅛ tsp) salt
  • 5 ml (1 tsp) organic untreated orange zest
  • 60 ml (¼ cup) virgin coconut oil
  • 2,5 ml (½ tsp) pure vanilla extract
  • 180 ml (¾ cup) soy milk (or other vegan milk)

Preparation

Preheat the oven to 200°C (400°F).

In a large mixing bowl, mix the dry ingredients (flour, fruits, sugar, baking powder, salt and citrus zest).

In a separate bowl combine milk, vanilla extract and virgin coconut oil. Heat gently until the coconut oil is melted.

Add the liquid ingredients to the dry ingredients. combine using spatula. Knead the dough slightly until it is smooth and easy to handle.

Cut the dough into 6 equal pieces and gently pat into 2 cm thick discs..

Put scones to a parchment-lined baking sheet and bake for 15-20 minutes or until lightly golden.

Makes 6 big scones.

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From July to September I could easily live off tomato sandwiches, fresh summer rolls and iced coffee alone.

Half way through my first coffee.

This is today’s version with heirloom yellow pear tomatoes and small leaf basil, both from my balcony garden. As often, I spread very ripe avocado on toasted bread in place of mayo.

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An other weekend, an other brunch. This is a good one if you’re having people over and want to keep cooking to a minimum when your guests arrive. You can assemble the whole thing, keep it refrigerated and bake it at the last-minute if you want to serve it hot or bake it before hand and serve it at room temperature. A herbed green salad and some good warm bread and you’re good to go.

Ingredients

  • 15 ml (1 tbsp) vegetable oil
  • 1 small onion, diced
  • 2 leeks, white part only, cleaned and sliced
  • 2 cups assorted mushrooms, cleaned and sliced (I used fresh shiitake and crimini)
  • 396 gr (14 oz) block of firm tofu
  • 125 ml (1/2 cup) vegetable stock
  • 45 ml (3 tbsp) unbleached white flour
  • 30 ml (2 tbsp) nutritional yeast
  • 5 ml (1 tsp) Dijon mustard
  • 1 ml (1/4 tsp) turmeric
  • 1 ml (1/4 tsp) freshly grated nutmeg
  • salt and pepper to taste
  • 45 ml (3 tbsp) unbleached white flour
  • 15 ml (1 tbsp) vegetable oil
  • 250 ml (1 cup) soy milk
  • 15 ml (1 tbsp) fermented bean curd (optional)
  • salt to taste

Heat 15 ml vegetable oil in a non-stick skillet, sauté onion, leeks and mushrooms until golden brown. Remove from heat and reserve.

In a small sauce pan, heat 15 ml vegetable oil, add 45 ml (3 tbsp) flour and cook until the flour is golden brown. Add the soy milk and whisk until smooth. Add fermented bean curd (optional. this will give the topping a pungent cheese like flavour) and salt to taste. Cook until the sauce is very thick. Remove from heat and reserve.

Oil a 10-inch spring-form pan and set aside.

Put the tofu, stock, 45 ml (3 tbsp) flour, nutritional yeast, mustard, turmeric, nutmeg and salt and pepper to taste in a food processor and process until smooth. Pour the mixture into the oiled pan, top with the sautéed vegetables and cover with the sauce.

Bake at 190°C (375°F) for 35-45 minutes or until the filling has firmed up and the top is brown. Remove the frittata from the oven and allow to cool for 15 minutes before cutting.

Serves 4 to 6

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Almond milk latte

This beautiful and delicious thing is the main reason I get out of bed in the morning. Try making it at home. It’s so much better than any thing you could possible get at giant chain coffee shops.

I like a 3:1 milk to espresso ratio. You’ll find my recipe for rich and delicious almond milk at the bottom of this post.

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I’ve been experimenting with the “bacon” recipes that are floating around. Simple, easy to make and awesome in a tomato sandwich which is pretty much the only thing I can bother with these days.

The 1st one is the classic eggplant version. Nika explains the process very well on her site Raw & Simple. Make sure you slice the eggplant real thin and cure it well or you will be disappointed.eggplant baconzucchini bacon

This second one is a variation using zucchini. Faster since there’s no need to cure them first and crunchier. I think I prefer them. Try them both!

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Brunch

Yet an other variation on vegan “egg Florentine” this time with slices of marinated pan fried tofu and sauté mushrooms and potatoes.

The tofu was marinated one hour in a mixture of olive oil, lemon juice, turmeric and nutmeg and the sauce is my regular vegan hollandaise sauce.

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Sorry for the hiatus but time was seriously lacking. I’ll post lots of achieved and new stuff in the coming days.

To start here are 2 other variations on brunch classics.

Brouillé aux asperges

Brouillé aux Asperges

Brouillé & asparagus on toast

Brouillé aux Asperges on toast with Hollandaise sauce.

Both made of scrambled tofu, the first with sauté asparagus added in, the second served layered on toast with my vegan hollandaise sauce.

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This was inspired by the classic brunch staple eggs Florentine but entirely reworked. The soggy English muffin is replaced by crispy toasted baguette, there was no spinach in the house so I sautéed watercress with a little garlic in some good olive oil. The eggs were replaces by pan fried tofu and the sauce is my vegan hollandaise. Paired with a latte it made for a happy and delicious Sunday morning!

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Oddly tortilla de patatas is one thing which I most miss from my pre-vegan days. I decided to tackle the “problem” and the result satisfied my craving.

Spanish omelette

125 ml olive oil
4 potatoes, peeled and cut into cubes
1 onion, chopped
1 box of firm silken tofu
50 ml (1/4 cup) water
15 ml (1 tbsp) corn starch
pinch of turmeric for colour
salt to taste

Heat up an anti-adhesive pan to medium high heat and add the oil. When hot, add the potatoes and onion. Salt generously. Cook on medium heat for 15 to 20 minutes until the potatoes are tender but not yet brown.

During this time, put the tofu, water, corn starch and turmeric in a food processor and process until smooth and creamy.

Remove excess oil from the pan. Mash the potatoes a little with a fork and add the tofu mixture. combine well. Cook on medium low heat until the tortilla is set. Put a plate over the pan and turn the tortilla. Continue cooking a few minutes until just barely golden. Let cool a little before cutting and serving.

serves 6

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This morning I really wish I was having a lazy breakfast in the country. Since that’s impossible right now, I’m pretending by making a staple country breakfast of ours.

This crêpe bather is a non-recipe which I won’t bother posting (whole wheat flour, flax seed meal and freshly made almond milk). The resulting crêpe would have been thinner and nicer with a proper crêpière and wooden crêpe spatula but this stuff is in the country and so…

And what’s a crêpe without Nutella, so I made my own vegan (and raw) version.

Raw Vegan “Nutella”

250 ml raw hazelnuts butter
100 ml raw cocoa powder
raw agave nectar or other sweetener of your choice to taste

Put all ingredients in a food processor and process until smooth. Resist eating it all straight from the jar.

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