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)