Читать книгу La Dolce Vegan! - Sarah Kramer - Страница 10
ОглавлениеBreakfast is a big deal at our house. Monday and Tuesday are my husband’s days off, so Monday is really our Saturday and Tuesday is our Sunday – are you still with me? We usually lay around in bed, until Gerry’s “I need coffee” headache starts to get on my nerves, then we get up and make breakfast. Which by that time is really lunch, or how you say with your big fancy words . . . brunch?
FREEDOM FRENCH TOAST
The best tip I have for this recipe is to use stale bread. Alternatively, leave some bread out overnight or lightly toast it before using and cook on a nice hot oiled grill. Serve with Organic Maple syrup and a cup of hot coffee. Yum!
cup soft or silken tofu
2 tbsp maple syrup
tsp ground cinnamon
tsp vanilla extract
tsp salt
cup apple juice or water
1 tbsp oil
4 - 6 large slices bread, stale
In a blender or food processor, blend the tofu, maple syrup, cinnamon, vanilla, salt, apple juice, and oil until smooth. In a large shallow bowl, pour batter; dip bread slices into batter and coat both sides. Fry bread in a hot non-stick pan or a lightly oiled frying pan and cover. Let sit on medium heat until underside is golden and crusty. Flip toast over and cook other side until golden brown. Repeat process until bread is gone. Makes 2 large or 4 small servings.
APPLE PIE PANCAKES
These are a favorite in the Kramer house. I use spelt flour, but you can use whatever you have on hand.
cup flour
cup rolled oat flakes
tsp ground cinnamon
2 tsp baking powder
tsp salt
1 cup “milk”
cup raisins
large apple, diced
In a medium bowl, stir together the flour, oat flakes, cinnamon, baking powder, and salt. Add the “milk,” raisins, and apples and stir together gently until “just mixed.” Portion batter onto a hot non-stick pan or a lightly oiled frying pan and cover. Let sit on medium heat until the center starts to bubble and become sturdy. Flip pancake over and cook other side until golden brown. Repeat process until batter is gone. Makes 2 large or 4 small pancakes.
RASPBERRY WALNUT PANCAKES
Raspberries are high in Vitamin C and an excellent source of fiber. They are like little nuggets of love.
1 cup flour
tsp baking powder
tsp baking soda
1 tbsp sugar
1 cup “milk”
1 tbsp oil
cup raspberries
cup walnuts, finely chopped
In a medium bowl, stir together the flour, baking powder, baking soda, and sugar. Add the “milk” and oil and stir together gently until “just mixed.” Stir in the raspberries and walnuts until well blended. Portion batter onto a hot non-stick pan or a lightly oiled frying pan and cover. Let sit on medium heat until the center starts to bubble and become sturdy. Flip pancake over and cook other side until golden brown. Repeat process until batter is gone. Makes 2 large or 4 small pancakes.
BANANA PECAN PANCAKES
Bananas are one of our best sources of potassium, but because they contain so many natural sugars, they tend to brown quickly . . . so keep an eye on your pancakes. You don’t want them to burn.
1 cup flour
1 tsp baking powder
tsp salt
tsp ground cinnamon
1 cup “milk”
1 banana
1 tsp vanilla
cup whole pecans, chopped
In a medium bowl, stir together the flour, baking powder, salt, and cinnamon. In a blender or food processor, blend the “milk,” bananas, and vanilla until smooth. Pour into flour mixture and add pecans. Stir together gently until “just mixed”. Portion batter onto a hot non-stick pan or a lightly oiled frying pan and cover. Let sit on medium heat until the center starts to bubble and become sturdy. Flip pancake over and cook other side until golden brown. Repeat process until batter is gone. Makes 2 large or 4 small pancakes.
COCONUT PIE PANCAKES
If you don’t feel like opening a can of coconut milk, you can use “milk,” but the nutty, creamy flavor of the coconut in this recipe is really enhanced when you use it.
cup flour
2 tsp baking powder
cup shredded coconut, unsweetened
tsp ground cardamom
tsp salt
cup “milk”
cup coconut milk
1 banana
In a medium bowl, stir together the flour, baking powder, coconut, cardamom, and salt. In a blender or food processor, combine the milk(s) and banana and blend until smooth. Pour into flour mixture and stir together gently until “just mixed.” Portion batter onto a hot non-stick pan or a lightly oiled frying pan and cover. Let sit on medium heat until the center starts to bubble and become sturdy. Flip pancake over and cook other side until golden brown. Repeat process until batter is gone. Makes 2 large or 4 small pancakes.
DANIYELL’S BANANA PANCAKES
Oh, little Danielle. You’re so cute . . . and so are your pancakes.
1 cups flour
1 tsp baking powder
tsp salt
1 cup “milk”
3 tbsp oil
1 banana
3 tbsp sugar
In a medium bowl, stir together the flour, baking powder, and salt. In a blender or food processor, combine the “milk,” oil, bananas, and sugar and blend until smooth. Pour into flour mixture and stir together gently until “just mixed.” Portion batter onto a hot non-stick pan or a lightly oiled frying pan and cover. Let sit on medium heat until the center starts to bubble and become sturdy. Flip pancake over and cook other side until golden brown. Repeat process until batter is gone. Makes 2 large or 4 small pancakes.
ECONOMY “MAPLE” PANCAKE SYRUP
In Canada, maple syrup comes out of the tap instead of water, but in other areas of the world it can be quite expensive. So if you’re broke, but are dying for some yummy syrup for your pancakes, try this as an easy, cheap alternative.
1 cups water
cup sugar
1 tbsp cornstarch
1 tsp maple extract
In a medium saucepan, bring the water, sugar, and cornstarch to a boil. Reduce heat and stir constantly until thickening occurs. Remove from heat and stir in maple extract. Let cool to room temperature before placing in clean container and storing in the fridge. Makes approx. 2 cups.
CINNAMON -WALNUT COFFEE CAKE
Hey Sarah . . . this is really good. I thought you might be able to use it for your breakfast chapter. – Wolffie, Davie, FL (Breakfast? How decadent. Yum. How about with a cup of tea and some saucy gossip? This recipe is so sweet and tasty, I had to include it in the desserts chapter as well!)
Topping:
cup sugar
1 tsp ground cinnamon
2 tbsp vegan margarine
cup walnuts, chopped
Cake:
1 cups flour
cup sugar
1 tsp baking powder
tsp baking soda
tsp salt
cup Faux Sour Cream
cup oil
cup “milk”
1 tsp vanilla extract
Preheat oven to 350°F (175°C). Lightly oil an 8x8-inch baking pan and set aside. In a small bowl, stir together topping ingredients, and set aside. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Stir in the “sour cream,” oil, “milk,” and vanilla. Pour evenly into baking pan then sprinkle topping evenly over the top. Bake for 30-35 minutes. Makes 1 cake.
BLACK BEANS ON TOAST
This recipe can be made in less than 15 minutes and gives you a nice healthy dose of protein to jump-start your day.
1 19-oz (540-ml) can black beans, drained and rinsed
tsp ground cumin
tsp salt
tsp ground black pepper
tsp garlic powder
cup salsa
cup vegetable stock
4 slices bread, toasted
cup vegan “cheese,”
finely grated (optional)
In a medium pot, combine the black beans, cumin, salt, pepper, garlic, salsa, and stock; bring to a boil. Reduce heat and simmer for 8-10 minutes. Mash beans with back of spoon or potato masher and serve over toast garnished with grated “cheese.” Makes 2 large or 4 small servings.
EENY MEENY CHILI BEANY ON TOAST
Another great recipe from Wolffie that’s not only fast, easy, and a source of protein, but will fill your belly till Money Mart opens and you can cash that check your Gramma sent you. Great for breakfast, lunch, or dinner . . . serve over toast or a bun, topped with any of your favorite fixins: tomatoes, chopped lettuce, avocado, pickles – the works! This recipe also appears in the entrées chapter.
1 14-oz (398-ml) can beans (e.g. pinto, kidney, black) INCLUDING liquid
1 3.8-oz (114-ml) can chopped green chilies, including liquid
cup ketchup
1 tsp chili powder
1 - 2 tsp sugar
tsp onion powder
tsp garlic powder
tsp salt
tsp crushed red pepper flakes
1 tsp tamari
4 slices bread, toasted
In a medium pot, stir together the beans, chilies, ketchup, chili powder, sugar, onion powder, garlic powder, salt, red pepper flakes, and tamari. Bring to a boil, then reduce heat. Simmer, uncovered, for 10-15 minutes. Serve over toast with fixins of your choice. Makes 1 large or 2 small servings.
WOLFFIE’S BLT BRUNCH CASSEROLE
A fantastic brunch casserole that you can throw together, go have a shower, cut your toenails, and then return to the kitchen and serve.
Casserole:
4 slices bread, toasted
cup vegan “mayonnaise”
1 lb medium/firm tofu, crumbled or mashed
tsp turmeric
tsp onion powder
tsp salt
tsp ground black pepper
2 tbsp vegan margarine
Layers:
cup imitation “bacon” bits
1 large tomato, thinly sliced
3 green onions, chopped
2 cups lettuce, chopped
“Cheese” sauce:
cup nutritional yeast flakes
2 tbsp flour
tsp salt
1 cup water
2 tsp oil
1 tsp Dijon mustard
1 tsp tamari
Preheat oven to 325°F (165°C). Lightly oil an 8x8-inch baking dish. Spread “mayonnaise” evenly on toast. Cut toast into 1-inch cubes and place in the bottom of the baking dish, mayonnaise side up; set aside. In large saucepan, scramble the tofu, turmeric, onion powder, salt, and pepper in margarine until tofu is browned. Set aside. To prepare the cheese sauce: in a small saucepan, whisk together all the sauce ingredients. Bring to a boil, then reduce heat. Simmer for 2-4 minutes, stirring constantly. To arrange the casserole: pour half of the “cheese” sauce over the bread cubes. Layer with half the “bacon” bits. Add all of the tofu mixture on top. Next, layer tomato slices, remaining cheese sauce, remaining “bacon” bits, and green onions. Bake uncovered for 15 minutes. Serve over chopped lettuce. Makes 2 large or 4 small servings.
SLEEPY SUNDAY MORNING SCRAMBLE
What? NO! Is it really time to get up already? Serve with a side of toast or English muffins and a giant cup of coffee.
1 small onion, chopped
2 tbsp olive oil
1 pound medium/firm tofu, crumbled
2 garlic cloves, minced
2 tbsp nutritional yeast flakes
1 tbsp tamari
2 tsp Dijon mustard
tsp turmeric
1 tsp sage
tsp basil
tsp salt
tsp ground black pepper
1 medium tomato, chopped
In a large saucepan on medium-high heat, sauté the onions in oil until translucent. In a medium bowl, stir together the crumbled tofu, garlic, nutritional yeast, tamari, mustard, turmeric, sage, basil, salt, and pepper until well mixed. Add tofu mixture to onions and scramble until tofu is browned and all the liquid has evaporated. Toss with tomatoes and serve immediately. Makes 2 large or 4 small servings.
SALSA SCRAMBLE
Serve with tortillas or toast. Everybody salsa!
cup red onion, chopped
1 tbsp oil
1 lb medium/firm tofu, crumbled
cup salsa
cup fresh cilantro, chopped
tsp turmeric
cup vegan “cheese,” finely grated
1 avocado, pitted and sliced
In a medium saucepan on medium-high heat, sauté the onions in oil until translucent. In a medium bowl, stir together the crumbled tofu, salsa, cilantro, and turmeric until well mixed. Add tofu mixture to onions and scramble until tofu is browned and all the liquid has evaporated. Toss with the “cheese” and avocado and serve immediately. Makes 2 large or 4 small servings.
CAJUN TOMATO POTATOES
This recipe goes great with a tofu scramble and a cup of green tea. The smaller you cut the potato, the faster it will cook. Potato. Tomato. Potato. Tomato. Let’s call the whole thing off!
1 small onion, chopped
2 tbsp olive oil
1 large potato, cubed
2 tsp tamari
tsp Cajun spice
tsp ground black pepper
4 - 6 cherry tomatoes, halved
1 green onion, finely chopped
In a large saucepan on medium heat, sauté the onions in oil until translucent. Add the potatoes, tamari, Cajun spice, and pepper; cover with lid and sauté until potatoes are cooked, stirring often to avoid sticking. Toss with tomatoes and green onions and serve immediately.
VEGAN “SAUSAGE” HASH
If you can’t find any vegan “sausage” where you live, you can chop up a veggie or tempeh burger.
1 cup vegan “sausage,” chopped
1 small onion, chopped
2 tbsp vegan margarine
1 medium potato, grated
2 tbsp “milk”
tsp salt
tsp ground black pepper
In a large saucepan on medium heat, sauté the “sausages” and onions in margarine until onions are translucent. Stir in the potatoes, “milk,” salt, and pepper and fry until potatoes start to brown. Stir and continue frying until done. Makes 2 large or 4 small servings.
MONDAY MORNING MUESLI
Most mueslis sold at supermarkets contain milk powder, so here’s a recipe for those of us who think that cows’ milk is for baby cows. Serve with vegan “milk” or “yogurt” and throw in some fresh fruit if you’re feeling fruity. For a sweeter muesli, add a little stevia powder or sugar.
3 cups rolled oat flakes
cup wheat germ
cup sesame seeds
cup sunflower seeds
cup pumpkin seeds
cup nuts (your choice), roughly chopped
1 cup dried fruit (your choice)
In a large bowl, stir together all the ingredients and store in an airtight container. Makes approx. 6 cups.
TOASTED OIL -FREE GRANOLA
Oil-free? Why not?
2 cups rolled oat flakes
2 cups quick oats
cup walnuts, roughly chopped
cup sesame seeds
1 tsp ground cinnamon
tsp salt
cup water
cup maple syrup
1 tsp vanilla extract
1 cup dried fruit (your choice)
Preheat oven to 250°F (120°C). In large bowl, combine the oat flakes, oats, walnuts, sesame seeds, cinnamon, and salt. Add the water, maple syrup, and vanilla extract and stir until well mixed. On two 9x13-inch baking pans, spread out even amounts of the mixture on both pans and bake for 1 hour, stirring every 15 minutes. Let cool and stir in dried fruit. Store in an airtight container. Makes approx. 6 cups.
APPLE CINNAMON GRANOLA
Apples and cinnamon - oh my!
4 cups rolled oat flakes
cup shredded coconut, unsweetened
1 cup pecans, roughly chopped
cup sesame seeds
2 tsp ground cinnamon
tsp salt
cup maple syrup
cup oil
tsp vanilla extract
1 cup dehydrated apple, finely chopped
Preheat oven to 350°F (175°C). In large bowl, combine the oat flakes, coconut, pecans, sesame seeds, cinnamon, and salt. Add the maple syrup, oil, and vanilla and stir together until well mixed. On two 9x13-inch baking pans, spread out even amounts of the mixture on both pans and bake for 20-25 minutes, stirring every 10 minutes. Let granola cool before stirring in dried apples. Store in an airtight container. Makes approx. 8 cups.
CRANBERRY ALMOND PECAN GRANOLA
How many vegetarians does it take to screw in a light bulb? I don’t know, but where do you get your protein? Bwwaa ha ha ha!
4 cups rolled oat flakes
cup almonds, slivered
cup shredded coconut, unsweetened
cup pecans
1 cup sugar
2 tsp ground cinnamon
1 tsp ground allspice
cup cranberry or apple juice
cup oil
1 cups dried cranberries
Preheat oven to 325°F (165°C). In large bowl, combine the oat flakes, almonds, coconut, pecans, sugar, cinnamon, and allspice. Add the cranberry juice and oil, and stir together until well mixed. On two 9x13-inch baking pans, spread out even amounts of the mixture on both pans and bake for 20-25 minutes, stirring every 10 minutes. Let granola cool before stirring in dried cranberries. Store in an airtight container. Makes approx. 8 cups.
SIMPLE CRUNCHY GRANOLA
Mix this with that. Throw it in the oven. Voilà – you have breakfast for the next week . . . could anything be simpler?
4 cups rolled oat flakes
cup shredded coconut, unsweetened
1 cup wheat germ
1 cup walnuts, roughly chopped
1 cup sunflower seeds
cup sesame seeds
1 tbsp ground cinnamon
cup maple syrup
cup oil
Preheat oven to 325°F (165°C). In large bowl, combine the oat flakes, coconut, wheat germ, walnuts, sunflower seeds, sesame seeds, and cinnamon. Add the maple syrup and oil and stir together until well mixed. On two 9x13-inch baking pans, spread out even amounts of the mixture on both pans and bake for 25-30 minutes, stirring every 10 minutes. Let cool and store in an airtight container. Makes approx. 8 cups.
BAKED APORRIDGY
I’m sorry but I have no regrets. This might take longer than regular porridge, but it’s worth the wait. Go fold my laundry or something until it’s ready.
1 cup rolled oat flakes
1 cup water
cup “milk”
3 tbsp maple syrup
2 tbsp ground flax seeds
2 tsp molasses
tsp salt
tsp ground nutmeg
tsp ground cinnamon
tsp ground ginger
cup raisins
cup walnuts, chopped
Preheat oven to 350°F (175°C). In a lightly oiled 8x8-inch baking pan, stir all ingredients together and bake for 40-45 minutes. Serve immediately.
BREAKFAST COUSCOUS
Couscous can be found in most grocery stores or Middle Eastern markets. Couscous is granular semolina (wheat) and is a great quick alternative grain to rice when you’re super strapped for time. Breakfast, lunch, or dinner, I’m coo-coo for couscous!
cup “milk” or water
cup juice (e.g. apple, cranberry, orange)
cup couscous
1 banana, sliced
tsp ground cinnamon
In a small pot on high heat, bring the “milk” and juice to a boil. Reduce heat and stir in couscous, bananas, and cinnamon; cover with lid and simmer for 2-3 minutes. Turn off heat and let sit for an additional 2 minutes. Serve immediately. Makes 1 large or 2 small servings.
UBER QUICK BREAKFAST OATS
This recipe is so simple, I feel ridiculous putting it down on to paper for you, but it’s a nummy way to eat oats when you’re in a hurry.
- 1 cup rolled oat flakes
“milk”
cup dehydrated or fresh fruit (your choice)
maple syrup (optional)
Place oat flakes into cereal bowl. Cover with desired amount of “milk” and some dried fruit. Drizzle a little maple syrup on top and eat. Makes 1 serving.
QUICK BREAKFAST QUINOA
Quinoa is an über nutritious grain that is not only high in protein, but is a complete protein all on its own.
Don’t forget to rinse it thoroughly before cooking.
1 cups “milk”
cup quinoa
cup raisins
cup fresh fruit (your choice)
In a medium saucepan on high heat, bring the “milk” to a boil. Reduce heat and add the quinoa and raisins. Cover and simmer for 15 minutes or until the quinoa is cooked. With a blender or food processor, blend the quinoa till smooth. Stir in the fresh fruit and serve immediately. Makes 2 servings.
APPLE -WALNUT PUDDING
This is terrific for either breakfast or dessert! – Wolffie, Davie, FL (I like to serve this with a little almond milk poured over top. I agree with Wolffie: breakfast or dessert . . . this recipe sure is a terrific dish. It also appears in the desserts chapter.)
Filling:
cup flour
cup sugar
tsp baking powder
tsp salt
tsp ground cinnamon
tsp ground cloves
cup “milk”
tsp vanilla extract
2 medium Granny Smith apples, cubed
cup walnuts, finely chopped
Topping:
cup water
cup sugar
2 tbsp maple syrup
2 tbsp vegan margarine
Preheat oven to 375°F (190°C). In a medium bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and cloves. Stir in the “milk,” vanilla, apples, and walnuts until well mixed. Spread into an 8x8-inch baking dish. Set aside. In a small saucepan, bring the water, sugar, maple syrup, and margarine to a boil. Reduce heat once margarine has melted. Pour over the batter in the baking dish. DO NOT STIR. Bake for 40-45 minutes. Makes 2 large or 4 small servings.
BREAKFAST BROWN RICE PUDDING
This is a great way to use leftover rice and can be served for breaky or dessert garnished with fresh fruit. Feeling nutty? Add coconut milk instead of “milk” and garnish with toasted sesame seeds. This recipe also appears in the desserts chapter.
1 cup cooked brown rice
1 cup “milk”
2 tbsp raisins
1 tbsp maple syrup
tsp vanilla extract
tsp ground cinnamon
In a medium saucepan, combine all ingredients and bring to a boil. Reduce heat and simmer for 15-20 minutes. Serve hot or cold. Makes 1 large or 2 small servings.
BREAKFAST BANANA SMOOTHIE
I always keep bananas in the freezer for when I want to make a quick smoothie. To freeze, peel and roughly chop them, then place them in a bag or container before storing. It will make your life mucho easier.
2 cups “milk”
3 tbsp tahini
1 banana, frozen
1 tbsp flax oil
1 tbsp maple syrup
In a blender or food processor, blend all ingredients until smooth. If you like a thinner shake, add a little more “milk.” Makes 1 large or 2 small servings.
ANYTHING GOES FRUIT ’N’ NUT SMOOTHIE
I know that I’m bound to answer when you propose, anything goes!
3 tbsp nut butter (your choice)
1 cup “milk”
1 banana, frozen
1 cup frozen fruit (your choice)
1 tbsp maple syrup
1 tbsp flax oil
In a blender or food processor, blend all ingredients until smooth. If you like a thinner shake, add a little more “milk.” Makes 1 large or 2 small servings.
ON THE RUN BREAKFAST SMOOTHIE
Hurry! You’re going to miss your bus!
2 tbsp ground flax seeds
1 cup juice (your choice)
cup “milk”
1 banana, frozen
cup frozen fruit (your choice)
1 tbsp tahini
In a blender or food processor, blend all ingredients until smooth. If you like a thinner shake, add a little more “milk.” Makes 1 large or 2 small servings.
BANANA DATE SMOOTHIE
Mmm, mmm, mmm – a smoothie with a chewy treat at the bottom!
cup cashews
8 dates, pitted
cup soft tofu
1 cup “milk”
1 banana, frozen
2 tbsp maple syrup
1 tbsp flax oil
In a blender or food processor, puree the cashews, dates, and tofu until smooth. Add the remaining ingredients and blend until smooth. If you like a thinner shake, add a little more “milk.” Makes 1 large or 2 small servings.
