Vegan Steel Cut Oats with Banana and Manuka Honey

 

So good!!!!

Manuka Honey can be found at Trader Joe's or other specialty grocers. It can also be ordered online from Amazon and eBay.

Fluffy Rainbow Vegan Pancakes

This recipe is super easy and the kids will love it!!! Perfect for Easter or any time you want to add a little fun to breakfast. 


I used regular Bisquick mix and followed the pancake recipe on the box substituting egg replacer for the eggs and soy milk for the cows milk. I made up the egg replacer / water mixture first giving it a real good whipping to make it fluffy then I slowly added it to the Bisquick while stirring. Next I added the soy milk while stirring the mixture. This ensures that they come out fluffy!  


Next divide the batter into 6 small cups (depending on how many colors you want to use). Add a few drops of food coloring to each cup making each cup a new color. EXPERIMENT!! Great learning experience for the kids if you let them create colors by mixing food color, we made sea green, coral etc.... 


Next give each cup a quick stir to mix the color through and you are ready to cook.  I used a griddle sprayed with a little cooking spray. You have to watch them closely so that they don't brown too much because that will take away from the color.


After they are cooked through serve topped with vegan butter and syrup, YUM!!!


Recipe adapted from Bisquick, modified by Laura Spear. Photo by Laura Spear 

Tofu Breakfast Scramble

 

1 (16 ounce) package extra firm tofu, drained and crumbled

1 slice vegan cheese

1 (7 ounce) can diced tomatoes, drained

1 tablespoon mustard

2 teaspoons soy sauce

can of diced green chili's or a few sliced jalapenos (optional)

splash of franks red hot (optional)

salt and pepper to taste

mix everything together, let sit covered in the refrigerator for 20 mins to let flavors mix. After 20 minutes, stir, and place in the microwave.  Microwave for 2 1/2 minute or until hot. 

Recipe adapted from PETA's Vegan College Cookbook

Bon Appétit,

Morning in Mexico Scramble

All the great tastes of Mexico in one bite: fun and spicy, like Cabo, 

and a little rough around the edges,

like Tijuana.

1 16 oz package firm tofu, drained and rinsed

3 cups tortilla chips, crumbled

2 teaspoons onion powder

Splash of hot sauce

2 cups fresh salsa

Mash the tofu and microwave it for 4 minutes. Add 2 cups of the tortilla chips and onion powder and stir to blend with the tofu. Cook for about another 2 minutes and stir. Add salsa hot sauce (I like it spicy) and microwave for another minute, until chips start to soften and salsa is heated through. Top with remaining tortilla chips and another splash of hot sauce.

Serves 3

Recipe adapted from PETA'S Vegan College Cookbook, Photos by Laura Spear

Bon Appétit,

Vegan Hearty Breakfast Casserole

 "Cheez" Sauce Ingredients:
1 cup soy milk
1 cup nutritional yeast
2 tablespoons olive oil
2 tsp garlic powder
1/4 tsp garlic salt
1/2 tsp black pepper


Ingredients:
1 20 oz bag of hash browns (or homemade), thawed
1 14 oz package Lightlife Gimme Lean Sausage
10 oz bag frozen broccoli, thawed
3 tablespoons imitation bacon bits
2 tablespoons hot sauce (we used Tabasco)


Preheat the oven to 375. Mix the "cheez" sauce ingredients together in a bowl until well mixed and set aside. Mix the Egg mixture ingredients together in a bowl for 3 to 5 minutes until well blended and set aside.

In a frying pan add some olive oil and the package of sausage. Chop the sausage into crumbles about the size of a marble. Stir and chop constantly to keep the sausage from sticking to the bottom of the pan. Cook until browned.

Spread the hash browns out into the casserole pan evenly. Top with an even layer of the cooked sausage. Next layer the broccoli over the sausage.  Sprinkle half of the bacon bits onto the broccoli. Drizzle half of the hot sauce onto the broccoli.

Next pour the cheez sauce evenly on top. Top with remaining bacon bits, and hot sauce.

Bake in the oven at 375 for 30 minutes.

Recipe and Photos by Laura Spear

Bon Appétit,

Vegan Bangers and Mash

Cell phone pic, not the best but i was in a hurry to eat it!!! It was really good!

Bangers 

1 pack of Tofurky beer brats

In a large skillet over medium heat, cook the sausage until heated through. Remove from pan, and set aside. 

Roasted Garlic Mash Potatoes

2 lb potatoes (or about 5 to 6 medium potatoes)

large pot of salted water

3/4 cup  unsweetened  non dairy milk 

3 to 4 cloves of roasted garlic (see below)

salt and pepper to taste

Peel potatoes and cut into 2 inch chunks. Place in large pot of boiling salted water and boil for 15 minutes or until potatoes are soft when pierced with a fork.

Add roasted garlic cloves (squeezed out of their skins), milk and a bit of salt and pepper. Mash well with a potato ricer or masher, or an electric mixer until all is thoroughly combined and potatoes are fluffy. Add more salt and pepper if necessary. 

Oven Roasted Garlic Recipe:

Slice the top pointed end off a whole head of garlic to expose the tops of the cloves. Place head of garlic on aluminum foil and drizzle oil over the top. Wrap tightly.

Bake alongside whatever you have cooking in the oven for about 40 minutes, until the garlic is soft.

That's it!

Red Onion Gravy !

1 red onion, minced

2 Tablespoons olive oil

2 Tablespoons  unbleached  flour

1 Tablespoon crushed garlic

2 Cups vegetable broth

1 teaspoon corn starch or arrowroot flour

1 1/2 Tablespoons Tamari or Soy Sauce

Salt and Black pepper to taste (check your veggie stock before seasoning.  When its concentrated, its usually pretty salty already)

In a medium sauce pan, heat your oil on medium heat and start sweating the onion and garlic.  DO NOT BURN!!!  Basically, you want to caramelize the onion and garlic until they are brown and thoroughly cooked, but not burned.  Then, add your stock and bring to a boil.  As the gravy is boiling, whisk in your flour and then add then corn starch.  Whisk.  Reduce the heat as the gravy thickens.  Continue to let it thicken just a *little* too thick, and then add the soy sauce or tamari to thin it back out.  After that, remove from the heat and serve!

Recipe by Frankobrains blog, photo by laura spear

Bon Appétit,

Put the Brats  on the mashed potatoes and pour the gravy  on it

Vegan Denver Omelet Burger

 

 12 ounces extra firm tofu, drained and pressed

1/2 cup plus 2 tablespoons canola or other vegetable oil, divided, plus more for frying

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon mustard powder

1/2 teaspoon cumin

1/4 teaspoon turmeric

1/4 teaspoon paprika

1 cup diced onion

1 red bell pepper, cored, seeded, and diced

1/8 teaspoon salt

1/4 cup imitation bacon bits, store bought or homemade

1/4 cup recipe for Diced "Ham"

1/2 teaspoon liquid smoke

1 cup chickpea (garbanzo) flour

Directions:

In a blender, combine the tofu, 1/2 cup oil, garlic powder, onion powder, mustard powder, cumin, turmeric, and paprika, process until smooth. Transfer to a mixing bowl and set aside.

Preheat 2 tablespoons oil in a frying pan. Add the onion, bell peppers, and salt. Saute until just beginning to brown. Remove from the heat and add to the tofu mixture.

Fold in the "ham", bacon bits, and liquid smoke.

Add the chickpea flour and mix. The mixture is wet and sticky, but you should be able to form it into 6 patties.

Preheat plenty of oil in a frying pan and pan fry for about 5 minutes per side, or until golden and crispy.

Serving Tip:

Serve up warm topped with some salsa or non dairy sour cream. On a toasted English muffin or bagel with some home fries or hash browns.

Recipe from the book "The best veggie burgers on the planet" you can find this book in my Amazon widget to the right hand side of the blog, click it and check it out.   Photos by Laura Spear

Bon Appétit,

Vegan Savory hashbrowns with mushrooms and leeks

 

Ingredients

• 4 potatoes, peeled and grated
• ¼ cup olive oil
• 1 stalk leeks, cut in half rounds and washed
• 2 cloves garlic, minced
• 2 cups wild mushrooms of your choice, stemmed and sliced
• sea salt and black pepper

Directions

1. Wrap grated potatoes in paper towels or a dish towel and squeeze out as much moisture as you can.
2. Heat olive oil in a non-stick sauté pan or a well-seasoned cast iron skillet and add leeks and garlic over medium/high heat. Season with salt and pepper.
3. When leeks are browned and soft, add mushrooms and cook for 3 more minutes.
4. Add potatoes into the hot pan and quickly stir in leeks and mushrooms. Then let the mixture cook without stirring until they have a very crispy bottom. Once the bottom is browned and crisp, flip and let it cook on the other side. The trick to getting nice and crispy hash browns is to not disturb them too much. If it seems a little dry, it’s ok to add a little more oil around the edge of the hash browns to keep the edges crispy.
5. Adjust seasoning to taste.
   
   

   Bon Appétit,

   

   
   

   
   

   Recipe by Chef Chloe, Photo top by chef chloe bottom by Laura Spear

Homemade Instant Oatmeal

Did you know that you could make instant oatmeal at home for dirt cheap?? I didn't... we buy the large container of oats from Sams Club and throw in some brown sugar and call it a day. The cute little packets of flavored oatmeal that they sell are just to expensive when you compare them to how cheap regular oatmeal is when feeding a family of 5 every morning. So thanks to Dollar strecher.com I now know that you can make your vary own flavored oatmeal packets for very little dough. Be sure to check out the flavors listed below. I've included the original recipe plus 12 yummy variations :)

• 3 cups Quick-Cooking Oats
• Small sized Zip Baggies

Put 1/2 cup oats in a blender and blend on high until powdery. Set aside in a small bowl, and repeat procedure with an additional 1/2 cup oats. If you're using a food processor, you can do the 1 cup of oats in one batch. Put the following ingredients into each zip baggie: 1/4 cup un-powdered oats, 2 Tbsp. powdered oats. Store in an airtight container.
To serve: Empty packet into a bowl. Add 3/4 cup boiling water. Stir and let stand for 2 minutes. For thicker oatmeal, use less water - for thinner oatmeal, use more water.

Variations:

Apple-Cinnamon Oatmeal- To each packet add 1 Tbsp. sugar, 1/4 tsp. cinnamon, and 2 Tbsp. chopped dried apples.

Sweetened Oatmeal- To each packet add 1 Tbsp. sugar or 1 packet 'Equal' artificial sweetener.

Brown Sugar/Cinnamon Oatmeal - To each packet add 1 Tbsp. brown sugar & 1/4 tsp. cinnamon

Oatmeal w/Raisins & Brown Sugar - To each packet add 1 Tbsp. packed brown sugar and 1 Tbsp.
raisins.

Health Nut Oatmeal - To each packet add 2 Tbsp. any kind of wheat germ

Fruit & Cream Oatmeal - To each packet add 1 Tbsp. non-dairy coffee creamer and 2 Tbsp. dried fruit

Fun Fruit Oatmeal - To each packet, add 6 or 7 pieces of 'fruit snack' type dehydrated fruit.

Confetti Oatmeal - To each packet, add 1 tsp. decorative cake/cookie sprinkles.

Pineapple Oatmeal- 1 TB finely shredded coconut and 2 TB chopped dried pineapple

Blueberry Oatmeal- 2 TB dried blueberries, 1 tsp. sugar, 1/8 tsp. orange zest, and 1/4 tsp. vanilla powder

Apple Oatmeal- 1 TB date sugar, 2 TB freeze dried apples, 1/8 tsp. cinnamon, and 1 TB chopped pecans

Raisin and Nut Oatmeal- 1 TB raisins, 1 TB brown sugar, 1/8 tsp. cinnamon, and 1 TB chopped walnuts

Bon Appétit,

Recipes adapted from vegan lunch box blog, and the dollar stretcher.com Photo by vegan lunch box.

Apple Cider Doughnuts

Ingredients

2 red apples, such as Cortland or McIntosh
2 1/2 cups apple cider
3 1/2 cups all-pourpose flour, plus more for dusting
4 teaspoons baking powder
1/4 teaspoon baking soda
3 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1 2/3 cups granulated sugar
3 tablespoons vegetable shortening
1 large egg plus 1 egg yolk
1/4 cup buttermilk
1 teaspoon vanilla extract
1/4 cup confectioners' sugar
Vegetable oil, for frying

Directions
Core and coarsely chop the apples (do not peel). Combine with 1 1/2 cups cider in a medium saucepan over medium heat; cover and cook until softened, about 8 minutes. Uncover and continue cooking until the apples are tender and the cider is almost completely reduced, about 5 minutes. Puree with an immersion blender or in a food processor until smooth. Measure the sauce; you should have 1 cup. (Boil to reduce further, if necessary.) Let cool slightly.

Whisk the flour, baking powder, baking soda, 1 1/2 teaspoons cinnamon, salt and nutmeg in a medium bowl.

Beat 2/3 cup granulated sugar and the shortening in another bowl with a mixer on medium speed until sandy. Beat in the egg and yolk, then gradually mix in the applesauce, scraping the bowl. Beat in half of the flour mixture, then the buttermilk and vanilla, and then the remaining flour mixture. Mix to make a sticky dough; do not overmix.

Scrape the dough onto a lightly floured sheet of parchment paper and pat into a 7-by-11-inch rectangle, about 1/2 inch thick. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.

Meanwhile, make the glaze: Simmer the remaining 1 cup cider in a small saucepan over medium heat until reduced to 1/4 cup. Whisk in the confectioners' sugar until smooth and glossy, then set aside. Mix the remaining 1 cup granulated sugar and 2 teaspoons cinnamon in a shallow bowl; set aside for the topping.

Heat 2 inches of vegetable oil in a large heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 350 degrees. Line a baking sheet with paper towels. Cut the chilled dough into 12 rounds, using a floured 2 1/2- or 3-inch biscuit cutter, then cut out the middles with a 1-inch cutter (or use a doughnut cutter). Slip 2 or 3 doughnuts at a time into the hot oil and fry until golden brown, 1 to 2 minutes per side, adjusting the heat as needed. Transfer to the paper towels to drain.

Dip one side of each doughnut in the cider glaze, letting the excess drip off; dip just the glazed side in the cinnamon-sugar or roll all over in cinnamon-sugar, if desired. Serve warm.

Recipe by Food network magazine, photo by Laura Spear

Parmesan Potato Pancakes

Ingredients

2 tablespoons olive oil, plus 1 tablespoon
1 onion, chopped
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 pounds Yukon gold potatoes, peeled
1 cup grated Parmesan
1/2 cup chopped fresh basil leaves

Directions
Warm the 2 tablespoons of olive oil in a large (12-inch diameter) nonstick pan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the garlic and cook until tender and fragrant, about another 2 minutes. Season the onion mixture with salt and pepper. Transfer the onion mixture to a large bowl and set aside. Reserve the pan.

Meanwhile, grate the potatoes in a food processor using the grating attachment blade. Use a kitchen towel to help squeeze out the water from the grated potatoes. Add the potatoes to the bowl with the onion mixture. Add the Parmesan and the basil. Stir to combine and season with additional salt and pepper, to taste.

Warm the remaining olive oil over high heat in the same pan that was used to cook the onions. When the pan is hot, but not smoking add the potato mixture. Use a spatula to press the mixture down into the pan firmly and evenly. Turn the heat down to medium and cook the potato mixture until the bottom is golden brown and the pancake can move in the pan, about 12 to 15 minutes. Turn the heat down to medium-low if the pancake is browning too fast in places. Place a large plate on top of the pancake and flip the pancake out of the pan. Turn the heat on the pan back up to high. When the pan is hot slide the pancake back into the pan and cook until the bottom is golden and is cooked through, about 12 to 15 minutes. Slide the pancake onto a serving platter, slice, and serve.

Recipe by Giada De Laurentiis, Photos By Laura Spear

Cracker Barrel Holiday Strata

1 pkg. (411 g) frozen puff pastry, thawed
1 lb. (500 g) sliced ham
1 pkg. (300 g) Cracker Barrel Cheddar Cheese, shredded
1 pkg. (300 g) frozen chopped spinach, thawed, well drained
1 medium red pepper, cut into strips
6 eggs

*optional add 100g  shredded swiss cheese to the shredded cheddar cheese*

PREHEAT oven to 400°F. Roll out two thirds of the pastry. Place on bottom and up side of 9-inch (23-cm) springform pan, letting excess pastry hang over side of pan.

LAYER half each of the ham, cheese, spinach and peppers in prepared pan; repeat layers. Beat eggs lightly with wire whisk or fork. Remove 3 Tbsp. of the eggs; set aside for later use. Pour remaining eggs over ingredients in pan. Roll out remaining pastry to 10-inch circle; place over ingredients in pan. Crimp top crust to bottom crust to seal edges; cut slits in top crust to allow steam to escape. Brush with reserved eggs.

BAKE 45 min. or until pastry is golden brown and filling is set in centre.

Recipe by Kraft foods, Photo by Patty O'Hearn Kickham

Ghost of Monte Cristo Sandwiches

Makes 2


Ingredients


4 slices Sara Lee Country Potato Bakery Bread

4 slices Sara Lee Baby Swiss Cheese

2 slices Sara Lee Oven Roasted Breast of Turkey

2 slices Sara Lee Virginia Brand Baked Ham

3 large eggs

1/4 cup milk

1/2 teaspoon coarse salt

1 tablespoon unsalted butter

1 tablespoon extra-virgin olive oil

Confectioners' sugar, for dusting (optional)

Directions

1.Lay bread slices on work surface. On 2 bread slices, place 1 slice cheese, 1 slice turkey, 1 slice ham, and 1 more slice of cheese; top each with remaining bread slice.

2.Using a 5-by-4-inch ghost-shaped cookie cutter, cut out a ghost-shaped sandwich; repeat with remaining ingredients. Set aside.

3.In a shallow dish, whisk together eggs, milk, and salt.

4.In a large nonstick skillet, heat butter and olive oil over medium-low heat. Dip each sandwich in egg mixture to coat well on both sides, and place in skillet. Cook, turning once, until golden brown and cheese is melted, about 4 minutes per side. Serve immediately, dusted with confectioners' sugar, if desired.

Recipe from The Martha Stewart Show, October 2005. Photo by Laura Spear

Pumpkin Banana French Toast (vegetarian and vegan)

Ingredients:


•2-3 ripe bananas
•3/4 cup soy milk (I used vanilla almond milk)
•1 1/2 teaspoon cinnamon
•1 teaspoon pumpkin pie spice
•1 teaspoon vanilla
•bread
•vegan margarine

Blend bananas, soy milk, cinnamon, pumpkin pie spice and vanilla in blender or food processor and pour mixture into pie plate or wide dish. Gently dip bread slices into the mix, coating both sides. Fry in vegan margarine in medium-hot skillet until golden brown. Serve with maple syrup and vegan margarine if desired.
 
Recipe from vegetarian about.com Photos by Laura Spear

Whole Wheat Banana Nut Bread (Veg and Vegan)

•2 Large Ripe Bananas

•1/4 Cup Canola Oil
•1 Teaspoon Banana Flavoring
•1 Teaspoon Vanilla
•1 Cup Whole Wheat Flour
•1/2 Cup All Purpose Flour
•1/2 Cup Finely Chopped Pecans
•3 Teaspoons Baking Powder
•1/4 Teaspoon Baking Soda
•1/4 Teaspoon Salt
•1/4 Teaspoon Nutmeg
•1/4 Teaspoon Cinnamon
•1/2 Cup Sugar
•1 Teaspoon Vinegar
•1/2 Cup Rice Milk


Preheat oven to 350 degrees. In a mixing bowl mash the 2 ripe bananas with a fork until smooth. Into mixing bowl add oil, banana flavoring, vanilla, whole wheat and all purpose flour, baking powder, baking soda, salt, nutmeg, cinnamon, pecans and sugar. In a cup pour rice milk and vinegar together and then pour into mixing bowl with rest of ingredients. Mix all ingredients with spoon until well blended together. Grease and coat an 8.50 X 4.50 loaf pan with flour. Pour bread dough mixture into loaf pan and place into oven. Bake, without opening oven, for 40 to 45 minutes. Let cool for 10 minutes, then carefully dump out of pan.


Recipe from my vegan cookbook Photos by Laura Spear

Vegan Smoothie Parfait

2. Slice the 3rd banana
3.    In a tall glass, layer smoothie, sliced banana, and granola as desired.

Serves 2

Recipe by Chef Chloe, Photos By Laura SpearIngredients:
8 ounces frozen strawberries (about 1 cup)
3 bananas
½ cup almond milk
2 tablespoons agave or maple syrup
2 tablespoons ground flaxseed
½ cup granola or favorite Kashi cereal

Procedure:
1.    Blend strawberries,  2 bananas, almond milk, agave, and flax in vitamix until smooth. Taste and add more agave if needed.

Guacamole Omelet

When I made this recipe we were in the middle of moving. My omelet pan was already packed so instead of folding over the omelet I simply scrambled the eggs and topped them with the guacamole and cheese, tasted great!!

1 Ripe Avocado
1/4 cup Ortega Taco Sauce, Hot
1 tablespoon lime juice
1/2 teaspoon minced garlic
1/4 teaspoon salt
2 eggs
1 tablespoon water
shredded mexican cheese (any flavor)
salt and black pepper, to taste

Cut avacado in half and remove pit. Scoop out avocado with spoon and place in small bowl. Mash until chunky. Add taco sauce, lime juice, garlic and salt; mix well. Set aside.

Combine eggs, water and salt and pepper, to taste in a small bowl. Beat Briskly.

Heat a nonstick skillet or omelet pan over medium-high heat until hot. Coat with nonstick cooking spray. Pour egg mixture into skillet. Stir with circular motion while shaking the pan vigorously over heat until eggs begin to set. Let stand 2 to 3 seconds and shake pan. Omelet should move freely; loosen carefully with spatuala, if necessary.

Spoon avocado mixture over half of the omelet, add shredded mexican cheese. Slip a broad spatuala under the omelet and fold in half carefully. Slide the omelet onto a plate and serve imediately.

top with extra guacamole and cheese if desired.

Smoked Salmon and Cucumber Bagels

I make this for my husband Scott to take to work and he loves it! 

Bagel 

Cream Cheese

Cucumber, sliced

Smoked Salmon

Dill ( I used pampered chef)

fresh pepper 

Spread a good layer of cream cheese on the bottom of the bagel

top with three slices of smoked salmon (it doesn't take much)

add cucumber slices

top with dill and cracked pepper

Recipe by Annabel Karmel from the Lunch boxes and snacks cookbook, Photos by Laura Spear