World's Best Vegan Coffee Cake

1 cup almond meal
2 cups frozen raspberries, blueberries or cranberries
1 cup whole wheat pastry flour
1 cup spelt flour
1 cup sugar
1 tsp cinnamon
1 tsp cardamom
2 tsp baking powder
1/2 tsp salt
1 cup vanilla soy milk
1/2 cup canola oil

Preheat the oven to 350 degrees. Grease a two quart baking pan.

Combine the almond meal, flour, sugar, spices, baking powder and salt. Stir in the frozen berries. Make a well in the center, add the soy milk and oil and stir very gently, just until combined. Pour batter into prepared pan.

1/3 cup sugar
1/4 cup flour
1 tbsp poppy seeds
1 tbsp chia seeds
4 tbsp coconut oil
Dash of salt

Combine in a bowl using fork or fingers until coarse crumbs form. Sprinkle on top of the batter.

Bake for 45-55 minutes, or until a knife inserted in the center comes out clean.

Cranberry Ginger Rumchata Steel Cut Oats

1 cup steel cut oats
2/3 cup Rumchata
1-1/3 cup unsweetened non-dairy milk (I used flax milk)
2 cups water
pinch of salt
1/4 cup chopped crystallized ginger
1-1/2 cups dried cranberries
1 Tbsp hemp seeds
1 Tbsp golden flax seeds
1 Tbsp chia seeds

Combine the oats, Rumchata, milk, water, salt and ginger in a large pot. Bring to a boil, then simmer for 30 minutes.  Stir in the cranberries, hemp seeds, flax seeds and chia seeds.

Pomelo Ginger Green Smoothie

This was just the ticket for a Christmas morning hangover.

1 pomelo, peel and pith removed
1 banana
1 kiwi, peeled
2 large handfuls baby spinach
1 knob ginger, peeled and minced
2 cups pineapple juice

Blend on high until completely smooth.

Crock Pot French Toast

So damn easy. I was fairly tipsy last night, and I still managed to throw this together before bed. And in the morning, French toast! This is a little more like a French toast bread pudding than its fried counterpart, but still so good.

1 loaf challah (I got mine fresh from La Mie)
5-6 eggs
2/3 cup Rumchata
1-1/3 cup non-dairy milk (I used flax milk)
1 tsp vanilla bean paste
1 tsp cinnamon

Spray your crock pot with oil. (I forgot this step, and it stuck mightily.) Beat the eggs and mix with the Rumchata, milk, vanilla and cinnamon. Layer the challah slices in the crock pot, pouring a little of the egg mixture over each layer. Make sure all the bread is soaked. Cook on low for 6 hours. In the morning, slice and serve topped with berry syrup:

1 cup frozen berries (I used raspberries and blueberries)
2/3 cup honey

Heat until bubbling. Cook for 5-10 minutes to boil off some of the excess juice and to let the pectin firm up. 

Butternut Black Bean Enchiladas

12 flour tortillas (I used Trader Joe's Chile and Onion)
2 cups enchilada sauce (or finely pureed salsa)
1 can black beans, drained
1 can roasted green chiles, drained
1-1/2 cups butternut squash puree
1/2 tube soyrizo
1/4 tsp each cumin, chipotle powder and chili powder
1 cup shredded aged cheddar cheese (I used Prairie Breeze)
1 cup frozen shredded hash browns

Preheat the oven to 400 degrees.  Lightly oil two baking pans.

Douse the tortillas in enchilada sauce on both sides. Stack on a plate.  Meanwhile, mix together the beans, chiles, squash, soyrizo, spices, cheese and hash browns.

Spoon 2-3 Tbsp of the squash mixture onto the bottom edge of a tortilla. Roll up and place in the pan.  Repeat until you run out of tortillas.

Bake for 40 minutes and top with pico de gallo, if desired.

Post-Workout Veggie-Egg Scramble

1 Tbsp coconut oil
1 zucchini, sliced and quartered
1 chipotle black bean veggie burger, chopped
2 Tbsp salsa
3 eggs
2 handfuls baby spinach
a pinch of smoked sea salt
1/4 tsp chipotle powder
1/2 cup pico de gallo (or chopped tomatoes)

Heat the coconut oil. Add the veggie burger and zucchini and stir-fry for a few minutes. Add the salsa and cook until the zucchini is tender.  Add the spinach and stir until wilted.

Meanwhile, mix the eggs, salt, pico de gallo and chipotle powder. Add the egg mixture to the vegetable mixture. Cook until set, stirring as little as possible.

Serve with Sriracha! (Because Sriracha)

Roasted Golden Beets and Carrots with Pomegranate Glaze

5-6 small-medium golden beets, peeled and chopped
5-6 carrots, peeled and chopped
5-6 cloves garlic, chopped
1 can chickpeas, drained
1 tsp salt
1/2 tsp cumin
1/2 tsp garam masala
3 Tbsp pomegranate molasses
2 Tbsp olive oil

Preheat the oven to 400. Mix the beets, carrots, garlic and chickpeas in a roasting pan. Whisk the salt, spices, molasses and olive oil together.  Pour over the vegetables and toss until coated.

Cover with foil and bake for 45 minutes.

Purple Smoothie

2/3 cup frozen watermelon cubes
1 banana, cut into chunks
4-5 leaves purple kale, de-stemmed
1/2 cup frozen aronia berries
1/2 cup frozen blueberries
1 cup unsweetened coconut milk
1/2 cup pineapple juice

Blend for 3-5 minutes, or until very smooth.

Skillet Quiche w/ Kale and Peppers

I've made this a few times now, and I can't decide if the secret is in the method (stovetop to oven) or the tomato sauce mixed in with the eggs. Either way, it's pretty damn good.

1 Tbsp olive oil
1 bunch kale, destemmed and chopped into tiny pieces
1 orange bell pepper, diced
2 cloves garlic, minced
1/3 cup chunky tomato sauce
5 eggs, beaten
2 Tbsp good cheese, grated or minced
salt and pepper to taste

Dunk the kale in boiling water for 5-8 minutes, or until tender.  Drain well.

Heat the olive oil over medium heat in an oven-safe skillet.  Add the peppers and stir for 3-5 minutes.  Add the kale and stir for another 5.  Salt.  Add the garlic and stir for another minute or so.

Meanwhile, mix the eggs, cheese, tomato sauce together.  Pour on top of the vegetables in the skillet and lower the heat to a simmer.  Stir to mix everything together, cover and cook for 5-7 minutes. 

Uncover skillet and bake for another 15-20 minutes, or until set.

Chickpeas and Zucchini with Sundried Tomato Cream

1 Tbsp olive oil
2 cans chickpeas, drained and rinsed
1 clove garlic, chopped
1-2 zucchini, sliced into noodle-like strips with a julienne peeler
1/2 tsp smoked salt

Sundried Tomato Cream:
1/2 cup raw cashews (preferably soaked)
1/3 cup sundried tomatoes packed in oil, drained
1 cup water
1/4 teaspoon salt
1/4 teaspoon chipotle powder
2 tbsp miso paste

Blend all the tomato cream ingredients on high for 3-5 minutes.

Heat the olive oil over medium-high heat.  Add the chickpeas and stir-fry for a few minutes.  Add the zucchini and stir for another minute.  Add the tomato cream and turn off the heat.  Sprinkle with hemp seeds (if desired) and eat!

Mac and squash

1 Tbsp butter or Earth Balance + 1 Tbsp olive oil
2-3 small zucchini, cut into tiny macaroni-sized pieces
1/2 package tempeh bacon, diced
1/4 tsp chipotle powder (optional but awesome)
1-2 cloves garlic, minced
2 small carrots, shredded
5-8 cherry tomatoes, quartered
1/4 cup milk of choice (I used unsweetened flax milk)
1 Tbsp cream cheese
2 cups shredded cheddar cheese

Heat the butter/oil over medium.  Add the tempeh bacon and zucchini and cook for 3-5 minutes, or until the zucchini bits are cooked but still firm. Add the garlic, chipotle powder and shredded carrots and stir for another minute or two.  Add the cherry tomatoes and remove from heat.  Add the milk and cheese and stir until cheese is melted. 

Antioxidant Protein Smoothie

I improvised this tonight, and it turned out remarkably well.

1/3 cup frozen aronia berries
2 cups frozen watermelon chunks
1/2 avocado
1 cup baby kale
1 cup plain Greek yogurt
1 Tbsp chia seeds
1-1/2 cups unsweetened vanilla almond milk
1 scoop berry-flavored vegan protein powder
1 kiwi, peeled and diced

Blend for 3-5 minutes, or until smooth.  Makes 3-4 servings.

Blood of Klingon Innocents Chickpea Salad

1 can chickpeas
3 Tbsp mayo
1 tsp wholegrain mustard
1 Tbsp tahini (optional)
a couple of tablespoons crumbled/chopped dried seaweed (optional)
3 Tbsp pickle relish (optional)
2 Tbsp sauerkraut (optional)
1 green onion, minced
1/2 cup grated raw beets

Mash the chickpeas with the mayo, tahini, mustard, seaweed and mustard. Stir in the other ingredients. Serve with shredded kale or baby spinach.

Purslane-Lentil-Beet Salad

1-2 cups purslane, stems stripped off
2/3 cup grated beets
1 carrot, grated
1 cucumber, diced
1-1/2 cups cooked brown lentils (I used the pre-steamed ones from Trader Joes)
2 Tbsp chia seeds
1/4 tsp cumin
1/4 tsp tamarind powder (optional)

Stir together.

Dressing:
1 Tbsp pomegranate molasses
1 Tbsp coconut oil
1 Tbsp chia seeds
1 Tbsp tahini
2 cloves garlic, grated
1/2 cup water

Blend up, then pour over salad.

Stovetop Spiced Eggs with Spinach and Tomatoes

Based on this marvelous recipe, this made for a magnificent and dead simple weekend breakfast.

1 tbsp coconut oil
2 cups heirloom cherry tomatoes, halved
1/2 tsp coriander
1/2 tsp chipotle powder
1 cup tomato-based pasta sauce (I used vegan vodka sauce)
4 handfuls baby spinach (or other greens)
4 eggs
a couple Tbsp of chevre, crumbled

Heat the oil.  Add tomatoes and spices and stir for a few minutes, or until the tomatoes begin to break down.  Add the pasta sauce and greens and simmer until the greens are wilted.
Crack the eggs on top of the greens, cover and simmer for 5 minutes, or until the whites are set and the yolks are still soft.  Crumble the chevre on top and serve.

Chipotle Summer Veg Chowder

Based on this recipe and modified to fit this week's CSA vegetables.

1 Tbsp olive or coconut oil
3-4 carrots, diced
1 onion, diced
2-3 cloves garlic, minced
1/2 tsp cumin
1/2 tsp chipotle powder
1/2 tsp tumeric

1 head cauliflower, chopped
1 medium or 2 small summer squash, sliced

3-1/2 cups water
1 veg bouillion cube
1/2 cup red lentils
1/2 chipotle pepper in adobo
1 tsp sea salt

1-1/2 cup fresh or frozen corn
2 green onion stalks, chopped (optional)
1 Tbsp white miso
1/3 cup raw cashews, soaked
2 squirts lime juice (optional)

Heat up the oil.  Add the carrots and onions and cook for 3-5 minutes, or until the onions are going translucent.  Add the garlic and spices and stir for another minute or so.  Add the cauliflower and squash and stir for a few more minutes.  Add the water, bouillon, chipotle pepper, red lentils and salt.  Cover and simmer for 20 minutes, or until the lentils and veggies are soft.

Add the corn and green onions and stir.  Remove about half the soup to another bowl or blender with the cashews and miso.  Puree the soup, cashews and miso and return to the pot.  Add lime juice to taste.

Quick Low Carb Weekday Breakfast

I threw this together this morning because I didn't have breakfast pre-made.  Most tasty.

2 Tbsp refried beans (or black beans mixed with salsa)
2 Tbsp frozen roasted red peppers (or corn)
1 Tbsp soyrizo (optional)
1 egg

Put the beans in the bottom of a wide-mouthed glass jar.  Top with veggies and soyrizo.  Crack the egg on top and stir to incorporate the yolks and mix in some of the soyrizo.  Microwave for a minute and a half.

Sweet-Potato Cauliflower Curry

3 cloves garlic, minced
1 Tbsp olive oil
1/2 tsp garam masala

3 medium sweet potatoes, peeled and cubed
1 head cauliflower, broken into bite-sized florets
1 can fire-roasted diced tomatoes, with juice
2 cups vegetable broth
1 jar curry simmer sauce
2 cups frozen peas
1/2 bunch cilantro, chopped

Heat the garlic in the olive oil until just golden.  Add the garam masala and stir for another minute, then add sweet potatoes and cauliflower.  Dump in the tomatoes, vegetable broth and curry sauce.  Cover and cook for 25-30 minutes, or until the sweet potatoes are soft.  Add the peas and cilantro.

Top with tamarind sauce (recipe follows):
1 Tbsp tamarind paste
2 Tbsp sorghum molasses (or other liquid sweetener)
1 tsp soy sauce
1/4 tsp cumin

Lentil Shepherd's Pie

1 package Trader Joe's steamed lentils (or 1 can, or 2 cups cooked)
1 tsp curry powder

Mix and spread in the bottom of a casserole dish.

1 Tbsp olive oil
1 zucchini, sliced
4 oz. shiitake mushrooms, chopped

dried sage
salt

4 cups spinach, chopped

Heat the olive oil over medium high heat.  Add the zucchini and mushrooms, sage and salt and cook until the zucchini is translucent.  Add the spinach and stir until wilted.  Spread on top of the lentils.

1 package Road's End shiitake mushroom gravy
1 cup water

Combine, bring to a boil.  Spread over vegetables.

4-5 potatoes, baked or boiled
1/4 cup Greek yogurt
2 Tbsp garlic hummus
1 Tbsp olive oil

Puree and spread on top of the casserole.  Bake at 400 degrees for 40 minutes.

Make-Ahead Pinto Bean Burritos

I was inspired by this post, so I attempted my version this weekend.  I get the husband seal of approval on these.

1 Tbsp olive oil
1/2 cup diced onion
1 can pinto beans, drained
1 can black beans, drained
1 can roasted green chiles, drained
1/4 tsp each chipotle powder and ancho chili powder
1/4 cup salsa

Heat the olive oil over medium heat.  Add the onion and cook for 3-5 minutes.  Add everything else, stir to heat through.  Use a potato masher or stick blender to partially puree the mixture.  Remove from heat.

1/2 tube soyrizo, crumbled
1/2 bunch cilantro, minced

Add to the bean mixture and stir to incorporate.

8 tortillas
shredded cheddar cheese
nonfat plain Greek yogurt (optional)

Heap a little of the bean mixture in the tortilla.  Top with cheese and yogurt.  Roll the tortillas up, wrap in foil and heat at 400 degrees for 15 minutes right away or freeze.

Sweet potato mushroom flatbread

2 pieces puff pastry, thawed
2 large sweet potatoes, roasted and mashed
4 Shallots, minced
1 tsp olive oil
8 oz mushrooms, sliced
1 Tbsp honey white balsamic vinegar
Fresh thyme and dried sage
Smoked sea salt to taste
1/2 cup Gouda, shredded
1 egg, beaten

Preheat the oven to 350.

Heat the olive oil over medium. Add the mushrooms and Shallots and saute until wilted. Add vinegar, salt and herbs and cook for a few minutes more.

Bake the puff pastry for 15 minutes, or until golden.

Add the mushroom mixture to the mashed sweet potato. Mix in the cheese and egg. Spread in top of the puff pastry and bake for another 15 minutes.

Steel Cut/Quinoa Porridge

1/2 cup steel cut oats
1/2 cup quinoa
1 cup almond milk
2 cups water
pinch of salt

Combine all ingredients in a large saucepan.  Bring to a boil, then simmer for 40 minutes.

Note: I found this tastiest when I added a tablespoon each of peanut butter and chocolate syrup plus 6 drops of vanilla stevia to each portion before reheating.

Breakfast Burrito Supreme

1 Morningstar Farms veggie sausage patty, cooked and diced
1 egg, scrambled
2 Tbsp shredded cheese (optional)
1/4 avocado, diced
1 cup raw spinach, shredded
2 Tbsp plain yogurt
1 Tbsp salsa
1/2 tsp chipotle powder
1 flour tortilla

Heat the tortilla on a greased griddle.  Scramble the eggs.  Mix the yogurt, salsa and chipotle powder together, then toss with the spinach and avocado.

Ladle the scrambled egg, sausage, and spinach/avocado mixture into the tortilla.  Wrap and serve!

Asian Hot Sauce Marinated Tofu

This is adapted from the Hot-Sauce-Glazed Tempeh recipe from Veganomicon.  It comes together incredibly quickly and tastes divine.  I whipped some together at breakfast this morning and it was ready to eat at lunch.

1/2 cup pear sake
2 Tbsp Sriracha
1 Tbsp sweet chili sauce
2 Tbsp honey ginger balsamic vinegar*
1/2 tsp Beijing rub*
1 Tbsp soy sauce
1/4 tsp sesame oil
1/2 pound tofu, sliced

Whisk marinade ingredients together. Add the tofu slices. Shake and let sit for an hour or more.  Top with kim chee and eat cold, or fry and glaze with leftover marinade.

* Available at AllSpice.

Cookie Dough Cheesecake

These are not even remotely vegan, though I have veganized this recipe in the past.  This lasted maybe all of an hour at our not-Super-Bowl party.

1 graham cracker crust
1 8-oz container light whipped cream cheese
1/3 cup sugar
1 egg
1 tsp vanilla extract
frozen cookie dough

Mix the cream cheese, egg, sugar and vanilla together.  Spread in the graham cracker crust.  Cut the cookie dough into tiny chunks (I used about 4 cookies' worth of Trader Joe's frozen chocolate chunk cookie dough) and sprinkle it over the cream cheese mixture.  Bake for 30 minutes at 350.  Let cool.  Nom.

Homemade Cottage Cheese

I've been eating a lot of Kalona Organics cottage cheese lately, so I decided to take a stab at making my own. Much like making your own yogurt, it's disgustingly easy.

1 half gallon milk (I used Picket Fence Creamery 2%)
5 drops liquid vegetable rennet (purchased at Gateway Market)
1/2 teaspoon sea salt
2 Tbsp lemon juice

Heat the milk over low heat until it reaches 88 degrees Fahrenheit. Remove from heat, add rennet, stir. Cover and leave out for 4 hours, or until set and jiggly. Slice through the jiggly milk, cutting into cube-like shapes. Add the salt and lemon juice and heat over low heat until the curds separate from the whey. Strain, discarding the whey (or save it for later use), drain in the fridge for another hour, then eat and/or store.

Chai Steel-Cut Oatmeal

1 cup steel cut oats
4 cups water (you can replace up to 2 cups of the water with non-dairy milk and/or whey)
a hefty pinch of sea salt
1 roobios chai tea bag
1 tsp cinnamon
vanilla stevia/sweetener to taste
slivered/sliced almonds for serving

Put the water/milk mixture and chai tea bag in a large pot and bring to a boil.  Add the oats, salt and cinnamon, remove tea bag, lower heat to a simmer and cook for 40 minutes.

Serve sweetened with slivered/sliced almonds mixed in.

Note:  You can also make this in the crock pot, using this method.  Alternately, you can bring the water to a boil, stir in oats, salt and cinnamon, turn the heat off and leave covered at room temperature overnight.  I like to divide the oatmeal up into pint-size jars after it's done cooking, so I have handy portion-sized jars ready for grabbing in the morning.

Also, this is even better after having sat in the fridge overnight.  The texture becomes chewy and awesome.

Green Smoothie

Adapted from the recipe here.

2 cups baby spinach
1 banana, fresh or frozen
3/4 cup almond milk (or leftover whey)
1 6 oz. container plain Greek yogurt
6 drops vanilla stevia or 1 Tbsp agave nectar
2 tsp fresh ginger
1 Tbsp peanut butter

Blend until creamy and green.  This keeps well in the fridge overnight.

Mocha Chia Pudding

Last night was my first attempt at chia seed pudding.  And OMG.  I may be obsessed.  This could not be simpler or tastier.

3 Tbsp chia seeds
1 cup unsweetened almond milk
1 Tbsp unsweetened cocoa powder
1 tsp vanilla extract
1 tsp instant coffee powder
10 drops vanilla liquid stevia

Combine in jar.  Shake vigorously.  Let sit in the fridge overnight.  Makes2 servings, but I dare you not to eat it all at once.

Slow-Carbed Vegan Hot Wing/Mac and Beans Casserole

This is a twist on an old favorite.  The substitution of white beans for pasta not only lowers the carb content, it also makes it absurdly easy.  I used a fire-roasted ketchup sweetened with stevia in this recipe, but you could easily sub tomato paste instead.  This is all kinds of decadent.  Creamy vegan comfort food with no sacrifices.

Hot Wings
1 package Trader Joe's chicken-less strips
3 Tbsp melted Earth Balance margarine OR olive oil (I bet AllSpice's butter-flavored olive oil would be awesome here)
4 Tbsp stevia-sweetened ketchup OR tomato paste
2-1/2 Tbsp Siracha

Whisk the melted margarine, ketchup and Siracha together.  Put the "chicken" strips in the bottom of a casserole dish and pour the sauce over them.

Mac and Beans
2 cans white beans (cannelini or butter beans), drained and rinsed

1/3 cup raw cashews
2/3 cup unsweetened coconut milk (or other non-dairy milk)
2 Tbsp white miso
2 Tbsp olive oil
1 Tbsp tahini
1/2 Tbsp roasted garlic powder
1/4 cup nutritional yeast
1 Tbsp lemon juice

Layer the beans on top of the hot wings.

Blend everything else in a blender for 3-5 minutes, or until completely smooth.  Pour the cheese sauce over the beans.

Bake at 350 for 45 minutes.

Pesto Broccoli and Chickpeas

1 bag frozen broccoli florets
1 can garbanzo beans, drained and rinsed
1/3 cup pesto
1 head garlic, chopped
1 tsp lemon juice
2 Tbsp slivered almonds, optional

Combine all ingredients in a casserole dish and bake for 45 minutes.