baked oatmeal.

bakedoatmealI took a stab at making oatmeal again. Im always on the fence about it. I topped this with some plain coconut yogurt and it was a nice change from my usual bowl of cereal or smoothie.

I found the recipe here

  • 2 cups rolled oats
  • 1/4 cup chopped nuts (i used walnuts; pecans would be good)
  • ½ cup unsweetened shredded coconut
  • 1 teaspoon aking powder
  • 1½ teaspoons ground cinnamon
  • Scant ½ teaspoon fine-grain sea salt
  • 1 3/4 cup almond milk
  • ⅓ cup maple syrup
  • 2 egg replacers (I used flax eggs – 2 T flax/6 T water, mixed together and sit for 10 minutes)
  • 1 1/2 T coconut oil
  • 2 teaspoons pure vanilla extract
  • 1 ripe banana cut into ½-inch pieces
  • 1 cup blackberries or other berries
  1. Preheat the oven to 375 degrees
  2. Grease the inside of an 8-inch square baking dish.
  3. In a medium bowl, mix together the oats, nuts, coconut, baking powder, cinnamon, and salt.
  4. In another bowl, whisk together the maple syrup (if using), almond milk, flax eggs, coconut oil and the vanilla.
  5. Place the banana slices in a single layer on the bottom of the baking dish.
  6. Arrange two-thirds of the berries on top of the bananas.
  7. Cover the fruit with the dry oat mixture, then drizzle the wet ingredients over the oats. Wiggle the baking dish to make sure the milk moves down through the oats.
  8. Scatter the remaining berries across the top, and sprinkle some extra coconut flakes and raw sugar on top if you’d like.
  9. Bake for 45 minutes, until the top is golden. Remove your baked oatmeal from the oven and let it cool for a few minutes.

maple olive oil banana bread.

bananabread
I’ve made banana bread several times on this blog, and this one proved to be a winner. I found the recipe on shutterbean, but changed it up a bit to make it vegan, and a tad bit healthier. It didnt raise as high as it should, but it still turned out pretty tasty!

  • 1 cup all-purpose flour
  • 1/2 cup spelt flour or whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • 1/4 cup olive oil
  • 1/4 cup unsweetened apple sauce
  • 1/2 cup coconut palm sugar
  • 1/4 cup maple syrup
  • 1 1/2 teaspoons pure vanilla extract
  • 2 egg replacers (i used neat egg)
  • 3 ripe bananas, mashed (about 1 cup puree)
  • 1/2 cup plain vegan yogurt

Preheat oven to 350F. Grease a 8 x 4 inch loaf pan.

Whisk together the flours, baking soda, salt and spices in a medium bowl. Set aside.

In a large bowl, whisk together the olive oil and ugar, breaking up any lumps. Add the maple syrup and vanilla, whisking until smooth. Prepare the egg replacer and add and beat until fully incorporated. With a wooden spoon, stir in the bananas, then yogurt. Add the flour mixture to the liquids, stirring until just combined. Do not over mix. Pour batter into prepared pan, evening out the top if necessary.

Bake until a cake tester inserted in the middle of the loaf comes out clean, about 45-50 minutes. Remove from the oven, and leave the bread to cool in its pan for 10 minutes. Allow to cool completely on a wire rack.

chocolate coconut granola.

GRANOLA.jpg

This granola comes together in no time and is absolutely delicious. Its low in oil and no processed sugar and when served with some almond milk gives you delicious chocolate cereal milk.  Will be FOR SURE Keeping this rotation!

2 cup rolled oats
2 cup crispy brown rice cereal or Kashi 7 grain puffs
1 cup steel cut oats
1/2 cup cocoa powder
½ cup maple syrup
1/2 cup unsweetened coconut flakes
1/4 cup liquid coconut oil

Instructions

  1. Preheat the oven to 375F.
  2. Combine the rolled oats, steel cut oats, rice cereal, cocoa powder, and salt in a large bowl. Stir to combine.
  3. Add the maple syrup and coconut oil. Mix to evenly coat.
  4. Stir in the coconut.
  5. Spread onto a baking sheet; spread out evenly on pan.
  6. Bake for 8-10 minutes at 375F.
  7. Let it cool for at least 30 minutes before breaking apart for the most clusters.
  8. Transfer to an airtight jar. It will keep for 1-2 weeks.original recipe found here

cucumber + pineapple + mint smoothie.

cucumberpineappelsmoothie
I recently tried a smoothie at the juice bar near my work and it had mint in it. I almost asked for it without, but I figured, they wouldnt add it if it wouldnt taste good, right?! I took a sip and it tasted fine, but then immediately I got a little kick of mint and was like “whoah…” I think I’m now strangely addicted to this goodness. I recreated the smoothie, with my own twist on things and this is what I came up.

1 cup coconut water
juice from half a lime
1/2 cucumber
1/2 cup frozen pineapple
1 frozen banana
a few sprigs of mint
Handful of greens (spinach or kale)
1 Tablespoon hemp seeds

Blend in a high speed mixer and enjoy!

baked oatmeal.

bakedoatmeal
I’ve never been one to love oatmeal. I love the idea and I want to like it, it just doesn’t really do anything for me. When I saw this recipe, I thought I would give it a go – since it was baked. I was thinking maybe it would be like a cookie. Well its not quite like a cookie, but it is delicious and I ate it every day for breakfast for two weeks. I’ve been making it on sunday night and storing it for the rest of the week. I serve it with some fresh blueberries and sometimes bananas; sometimes I add a little more almond milk too. Keeps me satisfied until lunch time and I love all the different textures.  Here’s my take on the recipe:

2 flax eggs (2 Tbsp flaxseed meal + 5 Tbsp water)
2/3 cup unsweetened shredded coconut, divided
2 cups old fashioned rolled oats
2/3 cup slivered toasted almonds
2 Tbsp dried currants or raisins
1 Tbsp coconut sugar
1/4 tsp sea salt
1/4 cup maple syrup
1 3/4 cup almond milk
1/4 cup coconut oil, melted

original recipe/instructions are found here

whole wheat waffles.

waffles copy.jpg

Vegan waffles seem to be a bit more foolproof for me, than making vegan pancakes – but this recipe really does it – AND they are whole wheat! They come out perfectly crispy on the outside and fluffy on the inside. My kid especially loves sprinkles in his waffles, so add some to the batter to make an ordinary breakfast extra fun!

  • 1.5 cups almond milk
  • 1 T apple cider vinegar
  • 2 cups loose-packed whole wheat pastry flour (or white/wheat mix)
  • 2.5 teaspoons baking powder
  • 2 tablespoons ground flax meal
  • ½ teaspoon cinnamon
  • 2 tablespoons agave or maple syrup
  • teeny pinch of sea salt
  • ¼ cup melted coconut or vegetable oil
  • ½ teaspoon vanilla
Instructions
  1. Preheat your waffle iron.
  2. In a small bowl, combine almond milk and vinegar. Set aside.
  3. In a medium bowl, combine all dry ingredients (flour, baking powder, flax meal, cinnamon, sugar, and salt).
  4. To your small bowl (with the almond milk), add  oil and vanilla and whisk together. Then pour your wet ingredients into the dry ingredients and mix until just combined (don’t over mix).
  5. Spray your waffle iron with a little cooking spray and scoop in the batter. I let my waffles cook for about a minute after the beep for an ideal crispy-on-the-outside texture. (we spoon a little bit of sprinkles in the batter to make it fun!)
  6. Serve waffles immediately (while they’re piping hot!), with butter, maple syrup and fruit.(or more sprinkles!)
  7. Let leftover waffles cool and freeze for easy weekday waffles later.

vegan quiche.

quiche copy

I whipped these quiche up for lunch when I was having some ladies over for a clothing swap. I figured if there was any leftover I could eat it for lunch for the week.  Wishful thinking- these got almost all eaten up! they were a huge hit and there was only one vegan there! I will be making these regularly and need to remember this recipe for any upcoming potlucks.  You can customize the veggies any way you prefer. I made one with brocolli and cheddar daiya and another with tomato, cilantro and cheddar daiya.

I found the recipe over on kittee’s blog.

14 oz extra firm or firm tofu, crumbled (if you use firm, squeeze out any excess water)
1/2 rounded cup un-roasted cashews
Several dashes hot sauce
2-4 tablespoons vegan milk,
1/4 cup nutritional yeast
1 tablespoon white or mild miso
1 teaspoon granulated onion
1/2 teaspoon granulated garlic
1/2 teaspoon smoked paprika
1 teaspoon salt
1 teaspoon baking powder
2 tablespoons cornstarch, arrowroot, or tapioca starch

2-3 cups of chopped or shredded add-ins such as: steamed broccoli, artichoke hearts, onion, tomato, julienned greens, scallions or vegan cheese (I usually add ’bout 2 cups of chopped steamed broccoli and 1/2 cup shredded Follow Your Heart cheese)

A single pie crust (recipe below)

Preheat the oven to 400F.

Put the tofu, cashews, and hot sauce in a blender and process until smooth. This will take a bit of time, so go slowly. If your blender is having a hard time, add a few tablespoons of the non dairy milk to help get things going.

Add in the nutritional yeast, miso, granulated onion, garlic, paprika, salt, baking powder and starch. Blend until completely smooth, then transfer to a bowl and stir in your chosen chopped vegetables and/or cheese shreds.

Scrape the tofu mixture into your pie crust and smooth the top with a spoon or spatula. Cover the pie edges with foil and bake for 40 minutes. Remove the foil and bake for 10 more minutes until the crust is golden.

Let cool for at least 30 minutes before slicing.

PIE CRUST
This is the pie crust I used.  Somehow I got two pie crusts out of it too!

  •  1 3/4 cups whole wheat flour or whole wheat pastry flour
  • 1 cup)unbleached all purpose flour
  •  3/4 teaspoon salt
  • 1/4 cup extra virgin olive oil
  • 3/4 cup water
  • 2 teaspoons red wine vinegar or strained lemon juice

    1. In a large bowl or in the bowl of a standing mixer fitted with the paddle or a food processor fitted with the steel blade, combine the flours and salt and mix together. If using a bowl, make a well in the center, add the olive oil and mix in with a fork. If using a mixer or food processor, turn on and add the olive oil. When it is evenly distributed through the flour combine the water and vinegar or lemon juice and add it to the flour mixture with the machine running. The dough should come together in a ball.
    2. Turn out the dough onto a lightly floured work surface, flour your hands and work the dough just until smooth and easy to shape into a ball. Do not overwork it or you will develop the gluten in the flour and the dough will be tough. Divide the dough in half, shape each half into a ball and press into a 1/2-inch thick circle. Wrap in plastic and let rest for 1 hour.
    3. Roll out the dough as needed for savory tarts, dusting your work surface and the top of the dough with flour to prevent it from sticking. Pre-bake and bake as directed in recipes calling for the crust.

      ( I did not prebake my crust)

strawberry rhubarb scones.

scones

I bought a rhubarb plant at the end of last season for a few dollars and now I currently have way more rhubarb that I know what to do with. I gave alot of it away, but have about 8 more stalks left or so. I took a stab at making these scones, which used only about half a stalk of rhubarb, so Ill probably make some more scones and freeze the rest.

But these scones. Whoah. These scones are delicious. Finally the texture is right on, without having to have a million tablespoons of earth balance.  These only use a 1/4 cup of coconut oil – I do want to play around with them a bit, trying to use a healthier flour, or possibly oat flour – but all I had on hand was white flour, and that seemed to do the trick.

Recipe is adapted from here. 

2 cups flour
1/3 cup sugar
1/2 tsp fine sea salt
2 tsp baking powder
1/4 cup coconut oil, liquid
3/4 cup finely diced strawberries
1/4 cup thinly sliced rhubarb, finely chopped
1/2 cup almond milk

Topping
2 tsp almond milk
1 tsp sugar

Preheat oven to 375˚F. Grease a large pan with oil or line with parchment paper and set aside. In a large bowl, whisk together the flours, sugar, salt and baking powder. Pour in the liquified coconut oil and use a pastry cutter to work the oil into the flour. Add the strawberries and rhubarb and toss to combine. Create a well in the center of the mixture and pour in the almond milk. Scoop the dry ingredients from the bottom of the bowl and fold over the wet ingredients. Repeat this just until the mixture is combined. Do not over mix the dough. Firmly pat the crumbly dough into a large circle on the prepared surface, making it about 2″ thick. Brush the dough with milk and sprinkle with vanilla sugar. Cut the dough into eight triangular segments and transfer to the prepared baking sheet. Bake at 375˚F for 18-20 minutes, or until golden on the edges.

banana, zucchini & flaxseed muffins.

banZucFlaxMuffins_makegreat

It’s about that time of year where we have more zucchini’s than we know what to do with! I had a rouge banana laying around as well, so I figured it was time to make shutterbean’s banana zucchini and flaxseed muffins! These were pretty easy to veganize, are packed with healthy zucchini and don’t use any oil?! They turned out great! Milo is going to love them!

  • nonstick cooking spray
  • 1 3/4 cup all-purpose flour
  • 1/2 cup ground flaxseed
  • 3/4 cup lightly packed light-brown sugar (I reduced this a tad – they aren’t overly sweet, so do it based on how you like your muffins)
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon coarse salt
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups grated zucchini (from 1 large zucchini)
  • 1/3 cup mashed banana (from 1 large banana)
  • 3/4 cup almond milk
  • 1 1/2 tspn egg replacer, mixed with 2 T warm water
  • 1 teaspoon pure vanilla extract

Preheat oven to 350F Lightly coat muffin tin with cooking spray. In a large bowl, whisk together flour, flaxseed, brown sugar, baking soda, baking powder, salt & cinnamon. Add zucchini and banana and stir to combine. In a small bowl, whisk together almond milk, egg replacer and vanilla. Add milk mixture to the flour mixture and stir until combined (do not over mix)

Divide batter among muffin cups. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes, Let muffins cool completely in a pan on a wire rack, about 30 minutes. Store in an air- tight container, up to 3 days.

strawberry rhubarb muffins.

strawberryRhubarbMuffins_makegreat

My neighbor dropped off a whole bunch of rhubarb she grew in her garden at my back door a few weeks ago – so that left me searching for things to do with it. I’ve never actually used rhubarb before! It seems the most common use for rhubarb is pie….but I wasn’t really in the market for a pie, so I made these strawberry rhubarb muffins, from bittersweet’s blog.

Bittersweet’s recipes rarely let me down. I try to find muffins lower in fat and sugar – and these sort of fit that bill. They turned out very muffin like – nice and tall, with a crumbly topping. They didn’t turn out too dense – be careful not to overmix….They were a great breakfast treat. I made a double batch another day – trying to use the rest of this rhubarb up, and they freeze well too!  Dj said they were the best muffins I have made yet! They were a hit with the little guy too, who was super upset this morning when he found out his dad ate the last one.

1 cup non-dairy milk
1 teaspoon apple cider vinegar
1/3 cup sugar
1/3 cup packed brown sugar
1/4 cup canola oil
1 teaspoon vanilla extract
1 1/2 cups finely diced fresh rhubarb
1 cup chopped strawberries
1 1/2 cups whole wheat pastry flour ( I used spelt flour actually, its my favorite for making muffins!)
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cardamom
1/2 teaspoon salt

for the oat topping:
3 tablespoons rolled oats
3 tablespoons brown or white sugar

Preheat oven to 400°. Grease muffin tins or line with cupcake liners, then set aside. In a medium bowl, combine the non-dairy milk, vinegar, sugars, oil and vanilla, stirring until homogenous.

In another bowl, mix together the flours, baking powder, baking soda, cardamom and salt. Mix in the rhubarb and strawberries into this dry mixture, tossing to coat the produce with a light dusting of flour mixture. This helps the fruit stay at the center of the muffin, instead of sinking to the bottom (it really works!).

Pour the wet ingredients into the dry and stir until just combined. Distribute the batter evenly into the muffin tins and top them with a sprinkle of sugar and oats. Bake for 20-25 minutes (depending on the size of muffin pan you use), until a toothpick comes out clean. Let cool in the pan for about 10 minutes, then turn the muffins out onto a wire rack.