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from Ani’s Raw Food Kitchen by Ani Phyo
Coconut Breakfast Cakes
2 c whole flax seeds, or 3 c flax seed meal
2 tbsp liquid coconut oil
1/2 c agave or maple syrup
1/2 tsp sea salt
1/4 c water
Put flax meal, coconut oil, agave, salt, and water in a large bowl and mix well. Form four balls and flatten into a “pancake” shape, about 1/4 to 1/2 inch thick.
To serve, top with Cashew Coconut Pudding (recipe follows) and fresh fruit.
Batter will keep for four to five days in the fridge. Makes 4 servings
Cashew Coconut Pudding
2 c cashews
1 1/2 c water
1/4 c pitted dates
1/2 shredded dried coconut or fresh coconut
Blend the cashews and water until smooth. Add the dates and coconut. Blend until smooth.
Will keep for three to four days in the fridge. Makes 4 servings
We recently had some friends visit who are pretty into raw food, so I was more than happy to bust out this cookbook in order to whip up a breakfast treat. I chose these two recipes because not only did I have all of the ingredients on hand, but Cleo has been totes gaga over cashews lately. And pancakes. She doesn’t seem to mind the other ingredients either.
We ended up making these the night before; I say we, because I put my guests to work forming the pancakes. They were huge! (the cakes, not the guests). We ended up making 5, and had plenty. So much actually, that none of us were able to finish our servings. Except for my husband, who has a hollow leg- he ate the biggest pancake, and probably the most pudding, before we even got up. He did have an early morning that he needed fuel for. Not that I’m complaining… The recipe for the pudding made enough for me to bring a bunch to share with my co-workers, several of whom are interested in raw food. I think they were pleasantly surprised (here’s the recipe, as promised, RF!)
I mostly followed the recipe… I might have added just a pinch extra salt (and it might have been divine) to the pancakes, and we chose to go with the maple syrup. Be sure that you measure out the coconut oil after you melt it (if it isn’t already melted in your cupboard…); the measurements are different when solid and liquid. And if your ingredients are cold, like mine were, the oil will solidify again. Mine did, since I keep my flax meal and seeds in the fridge, as well as the maple syrup. I just popped it in the warm oven for a few minutes to warm it up enough to melt it. You don’t want to cook it though! That wouldn’t be fitting of a raw food adventure at all.
This was a breakfast that I was really surprised by. I kind of thought I’d be hungry when I got to work, but I actually stayed full for most of the day. It was actually a little creepy how unhungry I was.
from The Vegetarian Mother’s Cookbook by Cathe Olson
1 c chopped dried apricots
1 1/2 c boiling water
1/4 c maple syrup, brown rice syrup, or agave nectar
1/4 c oil
1 c apricot soak water
1/4 c orange juice
1 tsp vanilla extract
1 c whole wheat pastry flour
1 c whole wheat flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1/2 c wheat germ
1 c walnuts, chopped
Place apricots in heatproof bowl. Pour boiling water over apricots and let sit about 15 minutes. Drain apricots, reserving 1 cup of the soak water.
Preheat oven to 350F. Oil a loaf pan. Beat together sweetener, oil, apricot soak water, orange juice, and vanilla. In separate bowl, sift together flours, baking powder, baking soda, and sea salt. Stir in wheat germ. Stir in liquid ingredients until just mixed. Gently fold in apricots and nuts. Pour into prepared loaf pan. Bake 45 to 55 minutes, or until tester inserted in center of loaf comes out dry. Remove from pan and cool completely on wire rack. For added flavor and moistness, wrap loaf and let sit overnight. Makes 1 loaf
Here’s one for the health nut in you. The sugar addict in you might have some trouble with it though, as might the fat addict. This is a really good breakfast bread. Topped with coconut oil (a THICK layer, mind you), it’s a cozy way to get your day going, alongside a cup of coffee. I do recommend wrapping it though; it needs all the added moistness it can get. The chewiness of the apricot along with the soft crunch of the walnut is what I enjoyed most about this dense bread. The orange juice gives it a little touch of sweetness, though I’d definitely be disappointed if you served me this for dessert. Unless it had a big scoop of Coconut Bliss on top of it.
from Vegan with a Vengeance by Isa Chandra Moskowitz
1/2 c soy cream (I used Silk plain coffee creamer)
3/4 c rice or soy milk
1 tbsp apple cider vinegar
3 c all-purpose flour
1/3 c sugar
2 tbsp baking powder
1/4 tsp salt
1/3 c vegetable oil
3 tbsp finely grated (blood) orange zest
Orange Glaze (recipe follows)
Preheat oven to 400F. Lightly grease a cookie sheet.
In a measuring cup, combine the soy cream, rice milk, and vinegar, set aside.
In a large mixing bowl, sift together the flour, sugar, baking powder, and salt. Add the rice milk mixture, oil, and orange zest; mix until just combined; the dough should be clumpy and not sticky. Even if there is still a light dusting of flour it’s okay.
Divide the dough in two. Knead one portion a few times, then form into a 6-inch disk. Cut the disk into six slices, pizza-style, and place each slice on the prepared cookie sheet. Do the same with the remaining dough. Bake for 12 to 15 minutes, until slightly browned on the bottom and firm on top. Transfer to a cooling rack.
When cool (if they are still only slightly warm that is okay) transfer to parchment paper. Pour about 2 tablespoons Orange Glaze over the scones; let the tops set before eating. If you simply can’t wait, prepare to have sticky fingers. Makes 1 dozen scones.
1 c confectioner’s sugar
2 tbsp nonhydrogenated margarine, melted
2 tbsp fresh orange juice
1 tsp finely grated orange zest
Sift the confectioner’s sugar into a mixing bowl; add all the other ingredients and mix until smooth.
Biscuit, meet cake. These are SO GOOD! Instead of using regular oranges, I used blood oranges, hoping to get a bit of color. I am so pleased with the delicate pinky hue that the glaze has. This is not a dry scone. Oh, no. It’s light, with just a little bit of chew (ok, so I might have added an extra 1/2 cup flour. The dough was really sticky when I went to form those disks!), and they are sooooo good. The orange flavor isn’t over powering, and they aren’t too sweet. Perfect with a cup of coffee and a little chit chat. Even after the glaze is set, they’re still likely to give you a sticky finger. So if you can’t handle a sticky finger, let me have your scone.
from Vegan Brunch by Isa Chandra Moskowitz
2 garlic cloves
1 pound silken or soft tofu, lightly drained
2 tbsp nutritional yeast
2 tbsp olive oil
1/2 tsp turmeric
1 tsp fine black sea salt, plus extra for sprinkling
1/2 c chickpea flour
1 tbsp arrowroot or cornstarch
3 garlic cloves, minced
2 tbsp olive oil
1 bunch broccolini, chopped
2 tbsp capers
shredded vegan cheese (go for Daiya mozzarella style shreds!)
Chop up the garlic, if using, in a food processor. Add the tofu, nutritional yeast, olive oil, turmeric, and salt. Puree until smooth. Add the chickpea flour and arrowroot and puree again for about 10 seconds, until combined. Make sure to scrape down the sides so that everything is well incorporated.
Preheat a large, heavy-bottomed nonstick skillet over medium-high heat. Well-seasoned cast iron works great, or use a regular nonstick skillet. Lightly grease the pan with either cooking spray or a very thin layer of oil. Also, make sure that you use a large skillet, as you need room to spread out the omelet and to get your spatula under there to flip. Don’t use an 8-inch omelet pan or anything like that…
In 1/2-cup increments, pour the omelet batter into the skillet. Use the back of a spoon or a rubber spatula to spread the batter out into about 6-inch circles. Be gentle- if there are any rips or holes, that is fine, just gently fill them in as you spread the batter.
Let the batter cook for about 3 to 5 minutes before flipping. The top of the omelet should dry and become a matte yellow when it’s ready to be flipped. If you try and it seems like it might fall apart, give it a little more time. When the omelet is ready to be flipped, the underside should be flecked light to dark brown. Flip the omelet and cook for about a minute on the other side. Keep warm on a plate covered with tinfoil as you make the remaining omelets.
To make the filling, preheat a large pan over medium heat. Saute the garlic in the olive oil. Add the broccolini and saute for about 7 minutes. Add the capers and saute until just heated through. Divide among the omelets, top with the “cheese,” and fold the omelet over. Sprinkle with a little extra sea salt. Makes 4 omelets.
I must say, I was a bit skeptical trying out this recipe. I’m not a HUGE fan of the tofu scramble, and have mostly limited my special brunch makings to the sweeter side of things since going vegan. But, in an effort to be adventurous (and because I have been craving brunch for dinner for months now, but am too grown up to eat a sugary dinner, wow), here we go.
First off, there were challenges. You’ll notice that my fabulous Daiya shreds are not melted. Not a fault of the “cheese,” but of my stove. I finished cooking the filling and had two of the omelets kickin’ it under their foil blanket, when ZZZZT, stove dies. Dead! We have to move this production to the electric griddle, mid-omelet. Did I mention that the oven died too? Yeah. So, while waiting for the griddle to heat up, the filling is cooling off. It’s ok though, because I found that in the future, I’d totally use the griddle anyway- though I did end up using more oil than recommended because I had trouble flipping that first omelet (making the first and third of the four NOT PRETTY AT ALL). They were still yummy though! And so was the filling. Capers? Oh my, yes. The recipe originally called for broccoli rabe, which apparently is a bit more on the bitter side. I’ve never had it, and my store didn’t have it either. The broccolini was tasty though, and offered a nice crunch.
And about the black sea salt- apparently it has a slightly sulfuric taste that reminds one of an egg yolk. Moskowitz recommends skipping it if you aren’t in to the taste of eggs. I’d try it (heck I’ll try any salt), but the reddish salt I had was tasty too. She offers all sorts of filling ideas, which I’m so excited to try, now that I’ve crossed over into the savory brunch dark side.
from ExtraVeganZa by Laura Matthias
4 medium pears, ripe
1 1/2 c vanilla soy milk
2 tsp vanilla extract
1/2 c maple syrup
2 1/2 tbsp whole or sifted spelt flour (I used all-purpose; she says any other flour works well)
2 tsp arrowroot powder
1/8 tsp cardamom, ground
Peel, core, and slice the pears into thin, bite-size pieces. Place them in a medium saucepan and saute on medium heat, stirring the pears so that they do not stick to the pan. Be sure to use ripe pears, as they will help provide enough juice to keep the pears from sticking. Add the ground cardamom and continue to stir.
In a separate bowl, place the remaining ingredients and whisk them together thoroughly. Pour this mixture into the saucepan with the pears and whisk together. Bring the mixture to a boil, then reduce to a simmer and continue whisking for about 5 minutes. Remove from heat and pour the mixture evenly into 4 small dessert serving bowls. Chill the pudding for a couple of hours until set. Serves 4.
For Christmas morning, we were invited to my husband’s family’s farm for a potluck. They had decided on a theme of Turkish Breakfast- did you know that Saint Nicolas was from Turkey? It was really nice having a theme when trying to pick out food to share. It ended up being a really great brunch: the hostess and her daughter made bagels (the highlight for me- they were SO GOOD and chewy!). My mother-in-law made some delish potatoes fried in olive oil, and my sister-in-law made lentil soup, which was so good it made me mourn the fact that lentils and I don’t get along. There were some egg dishes as well, though I didn’t pay much attention to those… and we had this pudding after we cleared the dishes from the main course. There were also cookies served along with it, but they weren’t vegan.
I chose this pudding because of the cardamom. And because I love pears. Who doesn’t? Cardamom is a key flavor in the Turkish food and drink. The simple ingredient list, as well as the potential for transportation, were what sold me on this recipe (I made two double batches, and just chilled them right in the pots I cooked them in that we transported in the cooler). Aside from peeling and cutting the pears, this pudding was really easy to make; just a bit time consuming (we had 16 pears to prepare! Thank goodness Mike was a willing helper with that. Plus he got me a sweet new knife for Christmas, so that made it go faster too. xo!). Once those pears were in the pot, things went pretty quickly, and it began to look like pudding within a few moments of adding the whisked ingredients into the soft cooking pears. We ended up having a LOT of leftovers, so when a little vegan-pizza-and-cocktail party descended upon our house the night after Christmas, I was prepared with plenty of dessert for all.
The flavor of it is pretty intense with the vanilla, but I’m not sure it was the best vanilla flavor. I might try plain soy milk next time, and use some vanilla bean scrapings for a more genuine flavor. The texture of the pudding is really good. Which is weird to say about pudding- but it’s not uniform! There’s the pudding, and then there are the pear chunks. I think adding some granola in there would be over the top yummy for brekkie. Oh, and baby loved it. It was just the fuel she needed for her first horse ride!
from Basil & Wine
Here is the recipe!
I have no idea how I stumbled upon this, but I’m so glad that I did! She’s got a lot of really great recipes, and I was really intrigued by this one. And just recently, I saw that our local vegan cupcakery has a similar treat in their case! With chocolate frosting! So really, it’s a fabulous idea. I made a few without chocolate chips for my daughter, and froze them. She loved them! The rest of them tasted mostly of chocolate, with a hint of avocado and banana, but really, they great thing about them is the texture. Dense and chewy and heavy (they taste like they’re a little underdone even!). Totally my style, and apparently my daughter’s as well. Sadly, the recipe didn’t quite make a dozen (it claims to make 10-12). Ten smaller muffins is what I got out of it, but so worth it! And really, for a treat they’re pretty healthy, and beyond easy to make. These will definitely be a staple in our house for snacks for baby, without the chocolate chips. But maybe with chocolate sauce as an option for us older folks.
from Skinny Bitch in the Kitch by Rory Freedman and Kim Barnouin
1 1/2 c soy or rice milk
3 tbsp corn starch
1 tsp cinnamon
6 tbsp chickpea flour or brown rice flour
1 c finely chopped pecans
2 tbsp refined coconut oil, or more as needed for cooking
6 to 8 slices vegan whole wheat bread or whole wheat raisin bread
maple syrup, for serving
In a medium bowl, whisk together the soy or rice milk, corn starch, and cinnamon. Whisk in the chickpea or brown rice flour. Transfer the mixture to a shallow bowl. Place the pecans in another shallow bowl.
In a large skillet over medium heat, melt the coconut oil. One slice at a time, dip the bread in the mixture, turning to soak both sides. Dip one side in the pecans, pressing to coat. Arrange the bread in the skillet, pecan side down. Cook 2 to 3 minutes, until the pecans are well browned. Carefully turn the bread and continue cooking until the second side is browned, 2 to 3 minutes. Serve immediately with maple syrup. Makes 6 to 8 slices.
This was our Day After Thanksgiving Brunch. I was lured in by the fact that it calls for chickpea flour! Legumes in my breakfast? Yes please! Also, I always have this cinnamon raisin bread on hand- it’s my breakfast staple. Plus, how can you go wrong with French toast? Well, there are a few ways- but with this advice, you can proceed confidently with this recipe! It was really tasty, easy to make, and baby liked the nut-free version of it that I made for her. Plus, you can make it soy and/or wheat free too, depending on which products you use. Now, I offer my advice:
-Why dirty an extra dish? Just mix the toast batter ingredients in the shallow bowl in the first place.
-Toast the pecans and sprinkle them on top later. The only piece that turned out was the first one I tried to stick the pecans to (it was also the only photo worthy piece- note the lack of pecans stuck to the piece it’s resting on!); once the pecans had any of the batter in them, they refused to stick. Even when I picked up handfuls and mashed them into the bread. No go.
-Woohoo! There was actually enough batter for 11 pieces! Ossum!
from Quick and Easy Vegan Comfort Food by Alicia C. Simpson
1/2 c unbleached all-purpose flour
1/2 c whole wheat pastry flour
1/2 c ground flaxseed
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp grated nutmeg
1/3 c sugar
1 c plain soy or oat milk
1/4 c canola oil plus more for the muffin pan
1 tsp vanilla extract
2 c grated carrot (about 2 medium-large carrots)
3/4 c raisins soaked in warm water for 10 minutes and drained, soaking optional (I did, and loved the plumpification that happened as a result)
1/2 c chopped pecans or walnuts, optional
Preheat the oven to 400F. Line a muffin pan with baking cups or lightly grease with canola oil.
Mix the flours, flaxseed, baking soda, cinnamon, nutmeg, and sugar.
Create a small well in the center and add in the soy milk, oil, and vanilla. Mix until there are no more clumps of flour or flaxseed.
Fold in the carrots, then raisins and pecans, if using.
Fill the muffin tins or baking cups three-quarters full. Bake for 20 minutes or until a toothpick comes out clean. Makes 12 muffins.
Amazing! I made these super easy, super quick muffins to freeze as the occasional sweet snack for my baby. She LOVES them! Since the day she hurdled into toddlerhood, she’s been a bit pickier about her veggies, so I’ve been trying to figure out ways to sneak them in to her favorites, which now happen to be carbs (she is my kid, after all), and fruit. So, we have lovely combos of beets floating in applesauce, and veggies in her dessert. Someday, when she’s trying to get my grandbaby to eat well, she’ll totally understand.
This is the third recipe I’ve tried from this book, and I think so far it’s the best! Simpson has another cookbook that just came out this month! Here it is- anybody want to send me a birthday gift? You know how much I like to share…
I must admit, I upped the cinnamon and nutmeg in this recipe. I like things spicy! I also think that the combo of those spices makes things taste a bit sweeter. Plus, cinnamon is really good for you. Overall, these muffins are actually quite good for you too. Flaxseed, carrots, whole wheat flour… maybe subbing agave syrup would be an option too. And coconut oil for the canola? Yum. Let me tell you, it was really good slathered on top of the muffin, so I know the flavors can play nice together!
from Vegan Yum Yum by Lauren Ulm
1 1/2 c soymilk
1 tbsp sugar
2 tbsp oil
1 c spelt (or all-purpose) flour
1/3 c all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 tsp extract (Ulm suggests orange, but I used the “no-brainer” vanilla)
1-2 tbsp water, to thin batter if needed
Note: If using only all-purpose flour for this recipe, you may need to add more liquid. Regular flour absorbs more moisture than spelt.
Add soymilk to your blender. Add remaining ingredients except the water and blend for a few seconds until combined. Scrape down any dry flour stuck to the side of the jar and blend again. Place the top on the blender and refrigerate overnight. You can also use the batter immediately.
In the morning, place the blender back on the base and add 1-2 tbsp of water, blend to mix. This re-thins the batter that had thickened overnight.
Preheat oven to 200 F, or the lowest setting, and put an oven-safe plate on the middle rack. Heat a non-stick skillet over medium heat for a few minutes. Pour the batter directly into the center of the UNgreased heated pan. I like silver dollar sized pancakes, 2 1/2 to 3″ in diameter, but you can make any size you want. This batter should create fairly thin pancakes.
After a few minutes of cooking, you’ll see the bubbles form and set on the uncooked side of the pancake. The batter will start to set, and it will change color from white to dull yellow. This is when you should flip. If your pancake isn’t brown by this time, turn your heat up. If it is overly brown, your heat is too high. While cooking the pancakes, place the finished ones directly into the oven on the plate. Stack the pancakes as you go. This will keep the whole stack warm while you’re cooking them.
While the pancakes are cooking, feel free to add blueberries, chocolate chips, or anything else you can imagine. Serve with vegan margarine (Earth Balance) and maple syrup.
Oh Vegan Yum Yum, you have come through for me again! Thank you! As I woke this morning I was thinking of pancakes. I consulted the trusty Yum Yum app on my iPhone, and discovered this recipe. Obviously I didn’t have time to let it refrigerate overnight, but it wasn’t necessary. I used spelt flour, so I didn’t need to use the extra water that she suggested. And the oil I chose to use, you ask? Coconut oil, of course. It’s the thing of 2010 for me. I did need to use some oil for my griddle though… but that just gave me an opportunity to use some MORE COCONUT OIL. Fabulous. I did try putting a few blueberries onto the pancakes as they cooked on the first side, but that situation wasn’t pretty enough for me, so I left them out and placed them on top of my beautiful pancake stack after it came out of the oven. These pancakes are a little on the dense side- and I really love that. I’m not a plate-sized fluffy pancake kind of girl. Give me the condensed version. And many of them.
Want to know what else I topped that stack with, in addition to maple syrup? You guessed it. More coconut oil. For the smothering part, I used virgin coconut oil, which has the better flavor. The processed oil is less expensive, but not as tasty, so it’s good for baking and cooking. Here are the two that currently reside in my cupboard:
I can’t even tell you how many jars of this stuff I’ve gone through since I cracked open the first one at the beginning of this year. It’s AMAZING on popcorn with salt (sorry tummy, I’m not going to stop until I’ve raced my husband to the bottom of that giant bowl), on toast, for frying bananas, on these zucchini muffins, on saltine crackers for baby, to cook veggies in for an Asian stir-fry… really, the possibilities are endless. I’ve heard of people using it as lotion on their skin, but I haven’t tried it, which is weird since I’m also a lotion junkie- why not bring two of my favorite things together? Let me know what you like to smother with coconut oil!
from How it all Vegan! by Tanya Barnard and Sarah Kramer
4-5 medium potatoes, cubed
1/8 c olive oil
8 cloves garlic, minced (Eek! I only had 5. The shame!)
2 tsp sage
2 tbsp rosemary
1/2 tsp salt
1 tsp pepper
Preheat oven to 400 F. Place the cubed potatoes in a medium bowl and add the rest of the ingredients and stir together. Lay evenly onto a cookie sheet or lasagna pan and bake in the oven for 30-40 minutes, until potatoes are golden brown and can be easily pierced with a fork. Makes 4-6 servings.
I’ve been craving a good Breakfast For Dinner for some time now, but since I’m so into having Breakfast For Breakfast as well, I can’t really in good conscience bring myself to make pancakes for dinner. Where would I get my veggies for the day? I tend to get most of my veggies in the afternoon and evening meals. I’m just not a Green Smoothie For Breakfast kind of gal like my sister is, unless I’m visiting her and she’s the breakfast maker. But I couldn’t stop thinking about it! So I broke down and bought the bag of little yellow potatoes, those buttery little gems that I tend to eat way too many of. Then I found this simple recipe…. which could be changed in so many different ways for different veggies or flavors. Like I said, I didn’t have enough garlic, but they were still really good! I used fresh rosemary and sage, perhaps 2-3 times what it called for, and it was perfect. I also used really chunky sea salt. Yum! The amount of oil called for is perfect. Just enough to coat the taters without making them greasy.
Now, what to pair my potatoes with? I came up with this super tasty scramble using the BEST VEGAN CHEESE SUBSTITUTE. EVER. Bean and I found it while we visited her in the Bay Area, and I hoped that I’d find it at my local grocer, and I did! On sale! It’s now a fridge staple. It’s so melty and stretchy, as promised on the package. Plus, it’s soy and gluten-free, so I can enjoy it with my sister! I’ve been making quesadillas with it, and even made pizza last night. BOMB!!! Thank you Daiya, you’ve changed my life. I just need to exercise twice as much as I did before in order to keep things in balance. Look at this beautiful bag (no kitty, you can’t have any) and forgive my ever fading light as the summer goes away:
Here’s my scramble recipe. It’s simple and easy and also adaptable.
1 tbsp olive oil
1 small red onion, cut into small slices
1 red bell pepper, chopped
1 16-oz package soft or medium tofu
1 c halved cherry tomatoes
1/4 c Daiya mozzarella style shreds
1 tbsp capers, drained
1 bunch fresh basil leaves, chopped if desired (but save a little sprig for garnish if you like things fancy!)
Drain the tofu package of water. Over a bowl, wrap the tofu in a clean tea towel or paper towels and squeeze the excess water out. Crumble and squeeze at the same time. Isn’t that a satisfying feeling? Empty the bowl of the tofu water, then unwrap the towel and set the tofu crumbles in it. Set the bowl aside. In a large pan, heat the oil on medium and add the onions, cook until they start to turn translucent. Add the peppers and cook for another few minutes, until they start to get a bit soft. Now toss in the tofu, tomatoes, “cheese,” and capers; cook and stir until the “cheese” melts. It blends right in with the tofu! Lower the heat and stir in the basil- you don’t want to cook it, just wilt it. Put it on a plate alongside your beautiful potatoes, mark it with the fancy sprig of basil and enjoy! Serves 4.