Vegan Peach Pancakes
Since I found fresh peaches at the farmers market this week. Peach pancakes had to be on the menu.
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Vegan Peach Pancakes
Category: Breakfast
Peanut Butter Oatmeal
I know peanut butter and oatmeal sounds a little funny together, but it is delicious. This oatmeal is a great way to start the day, you gets lots of protein and it is super filling. This was almost like having dessert for breakfast, so it was easy to get the kids to eat all of their oatmeal.
Peanut Butter Oatmeal
Makes 1 serving
1 Cup of water
1/2 cup of old fashioned oats
1 heaping TBSP of peanut butter (you could use any nut butter)
1 TBSP Agave nectar or sweetener of your choice
1/2 tsp cinnamon
a few splashes of non dairy milk (optional)
1/2 banana sliced
Bring the water to a boil in a small sauce pan. Add in the oats and cook for about 10 minutes until the oats are soft and creamy. Stir in the peanut butter, agave, cinnamon and milk. Put into a bowl and top with the bananas.
Strawberry Pancakes
Strawberry Pancake Recipe
This weekend my kids asked for strawberry pancakes, which I have never had before. They were actually really good, so will be making them again. I always use the same basic pancake recipe and then just add in whatever fruit I feel like that day. My family’s favorite are apple cinnamon. Of course the kids love chocolate chip pancakes, but those are only for special days like birthdays. This pancake recipe makes enough for 4, but I usually double it so we have some leftover for a quick breakfast during the week.
Pancake Recipe
2 cups soymilk
1 tsp apple cider vinegar
1 cup whole wheat flour
1 cup unbleached flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 TBSP agave nectar
4 TBSP canola or vegetable oil
1 tsp vanilla extract
1 cup of fruit diced (optional)
Combine the soy milk and the vinegar and set aside. In a large mixing bowl combine the flour, baking powder, baking soda and salt. Add the agave, vanilla and oil to the soy milk. Mix the wet ingredients into the dry until it is just combined. Don’t over mix it. Add in the fruit if you are using it. Cook the pancakes over medium high heat on a griddle or non stick pan lightly oiled of sprayed. Cook until bubbles appear all over the top and then flip them and cook for a few more minutes until they are nicely browned. You can keep them in a warm oven until you are ready to serve.
Hope everyone enjoys the Vegan Pancake Recipe!!!
Sausage and Cheddar Breakfast Frittata
This recipe was part of our brunch on Christmas day. This is a breakfast frittata version, but frittatas are good for a quick lunch or dinner as well. Just put in whatever veggies you have on hand to replace the sausage. I make it with peas or spinach a lot. This is a very versatile frittata recipe.
Sausage and Cheddar Breakfast Frittata
1 block of firm tofu drained
1/4 cup of soy milk
5 TBSP Nutritional yeast
1 tsp turmeric
1 tsp salt
pepper to taste
2 TBSP canola oil
1 small onion diced
1 large potato peeled and cut into a large dice
5 vegan breakfast sausage links cut into rounds or 1 cup sausage crumbles
1 cup shredded vegan cheddar cheese
Combine the tofu, soy milk, turmeric, nutritional yeast, salt and pepper in a food processor and mix it until it is smooth. Heat the oil in a oven proof medium nonstick skillet. Add in the sausage and cook for 5 minutes until it is browned. Add in the onion and potato and cook for another 5 minutes. Add in the cheese and the tofu mixture. Stir it until all the tofu is evenly distributed. Cook on the stove top over medium heat about 8- 10 minutes. Transfer the skillet to the top rack of the oven and turn the broiler on. Broil the breakfast frittata for about 10 minutes. Keep checking it to make sure it does not burn. Once the top is nicely browned and the middle is set take it out of the oven. Let it sit in the pan for at least 5 minutes. You can cut it serve it from the skillet or flip it over onto a plate and slice it for a nice presentation.
Hope you enjoy this vegan breakfast frittata
Overnight Cinnamon Rolls
Vegan Overnight Cinnamon Rolls
These cinnamon rolls are an amazing soft, fluffy and sweet. There is nothing better than warm gooey cinnamon rolls right out of the oven. They get made the night before and sit in the fridge overnight, so they are ready to bake in the morning.
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Christmas Menu
Merry Christmas! Here are some recipes that I am planning on making for Christmas. This year I am keeping the menu simple and some what traditional. We will not have all of our extended family this year so it should be a quiet Christmas. I hope you all have a very happy holiday.
Christmas Eve Dinner Menu:
Caramelized onion and olive tart
mashed potatoes and gravy
roasted veggies
cranberry sauce
Egg Nog Cheesecake From Fat Free Vegan Kitchen
Caramelized Onion and Olive Tart
1/2 recipe for pie crust (below)
1 package firm tofu drained and pressed
1 clove of garlic finely minced
Juice of 1 lemon
2 TBSP Italian Seasoning
1/4 Cup nutritional yeast
1 tsp salt
1 medium onion sliced
1/4 cup sliced kalamata olives
Pie Crust (makes 2 crusts)
2 cups unbleached flour
1/2 tsp of salt
1 Tbls of sugar
8 Tbsp of butter
6 Tbsp of non hydrogenated shortening
1/2 Cup of ice cold water
Put the flour, sugar, and salt in a food processor. Pulse to combine. Add in the butter and shortening. Pulse until the butter and shortening are coarsely combined with the flour. There should still be some small pieces. Slowly add the water with the processor running until the dough comes together. Remove the dough, divide it in half and wrap in plastic wrap. Refrigerate for at least 1 hour.
Preheat the oven to 375. After the dough has chilled, roll it out and press it into a tart pan or a 9 inch pie pan and cover it with parchment. Put in pie weights or fill the shell with dry beans to keep the crust from puffing up while it is baking.Bake the crust for about 10 minutes then set it aside to cool.
In a large bowl mash together the tofu, garlic, lemon, nutritional yeast, salt and italian seasoning. Let it sit while you cook the onions.
Bring 1/2 cup of water to boil in a sauce pan and add the onion. Cook the onion for about 30-45 minutes until it has caramelized adding more water as needed to keep it from sticking.
Put the tofu mixture into the pit shell and top it with the caramelized onion and olives. Bake it for another 20 minutes.
Cranberry Sauce
1 bag of fresh cranberries
1/4 cup sugar
1/4 cup maple syrup
1/4 tsp cinnamon
Combine all of the ingredients in a sauce pan and bring it to a boil. Boil for about 20 minutes. Transfer it to a bowl and let cool.
Christmas Brunch Menu:
fruit and granola bake
Sausage and cheddar tofu frittata
hash browns
Fruit and Granola Bake
6 cups of frozen fruit – I like to use mixed berries, but just use your favorite
1/2 cups sugar
3 cups of granola
Preheat the oven to 375. Put the fruit and the sugar into a casserole dish and mix it together. Top it with the granola. Bake it for about 20-25 minutes until it is nice and bubbly. I like to serve it with non dairy yogurt, but it is great with ice cream too.
Pumpkin Pie Oatmeal
I have been going a little crazy with pumpkin this week and have been putting it in everything. I made this one morning for me and it tasted so good the kids were asking for it the next day. We eat oatmeal a lot for breakfast and this was a nice change. It is great on a chilly morning.
Pumpkin Pie Oatmeal
1 serving:
1 cup of water
1/2 cup oats
pinch of salt
1 tsp pumpkin pie spice
1 TBSP honey or other liquid sweetener
2 heaping tbsp pumpkin
Optional: splash of non-dairy milk, nuts
Bring the water to a boil and add the oats. Cook for about 5 minutes until the oats are tender. Add it the remaining ingredients and cook for another minute or so. Serve right away.
Pumpkin Pancakes
I make pancakes almost every Saturday morning and pumpkin pancakes are our favorite for fall. It is almost like having pumpkin pie for breakfast. They are great with maple syrup, but my kids love them drizzled with honey. I do use some white flour in this recipe, but you could use all whole wheat. The pancakes just don’t come out as fluffy with all ww flour, but they will still be good.
Pumpkin Pancakes
2 cups soy milk
1 tsp apple cider vinegar
1 cup whole wheat flour
1 cup unbleached flour (or more whole wheat, but the pancakes won’t be quite as fluffy)
1/4 cup sugar (you can always use a different sweetener like agave or maple syrup)
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp pumpkin pie spice
1 cup canned pumpkin (plain pumpkin, not pie filling)
2 Tbsp canola oil
1 Tbsp molasses
1/2 cup chopped walnuts
Combine the milk and the vinegar and set aside. Combine all the dry ingredients in a large bowl. Add the milk and the remaining ingredients to the dry mix. Stir until just combined. Cook over medium high heat until browned on each side (flip when the top get all bubbly). About 3-4 minutes per side.
Biscuits and Gravy
Biscuits and Gravy has to be one of my favorite foods. It was the one thing that I was upset about giving up when I became vegan, but I have learned to make it with vegan ingredients. Any day that starts with biscuits and gravy for breakfast is good. This really is not very healthy though, so I rarely make it. Make this on a day when you are planning to do some exercise because it is not low fat.
Biscuits and Gravy
For the Biscuits:
3 cups unbleached flour
6 tsp baking powder
1 tsp salt
1/2 cup rice milk
1/2 cup soy milk
1/2 cup vegetable shortening
1/4 cup Earth Balance butter
Preheat the oven to 450. Combine the four, baking powder and salt in a large bowl. Cut in the shortening and butter with a pastry cutter or mix it in with your fingers. Don’t mix it in too much, there should still be some small pieces of the butter and shortening. Mix the milk in slowly with a fork until the dough comes together. Do not over mix the dough it should all come together and be a little moist. You can always add a little more milk if it is too dry. On a floured surface roll out the dough to about a 1/2 inch think and cut out the biscuits. I used a 2 inch cutter. Place the biscuits on an ungreased tray and bake for 10-12 minutes until they are golden brown.
Gravy
3 Tbsp Earth Balance butter
3 Tbsp unbleached flour
2-3 cups of rice/soy milk blend
1 tsp salt
pepper to taste
1 cup of your favorite vegan sausage browned and crumbled
Melt the butter in a sauce pan over medium heat. When to butter is sizzling add in the flour and whisk together. Let it cook for a minute or two and then slowly begin to add the milk a little at a time. Keep whisking to keep it from forming lumps. It will thicken up very quickly in the beginning, just keep whisking and adding milk to thin it. Once you have about 2 cups of the milk in let the gravy come to a low boil, make sure to whisk it constantly (you may need some patience for this). If it is really thick still at this point add some more milk until you reach the consistency that you like. Add in the salt and pepper and stir. Add in the sausage. Serve immediately over the biscuits.