Monday, April 25, 2011

Breakfast Bites! Chocolate Croissants, Sausage Tartlets, Pineapple Skewers, Chai Hot Chocolate

Mini chocolate croissants, sausage quiche tartlets, asparagus and grilled pineapple skewers and chai hot chocolate.
There are a few things in the culinary world that I have no interest in making...EVER! One of them is making puff pastry from scratch. It's just not worth the time or effort to me. Premade puff pastry from the grocery store is great and works exceptionally well to make vegan croissants. If you don't like chocolate (what's wrong with you???) fill the croissants with savory fillings!

Mini Chocolate Croissants
1 sheet vegan puff pastry, thawed
5 oz-58%dark chocolate
2 tbl oat or almond milk

Preheat the oven to 350. Line a baking sheet with parchment paper.
Gently roll out the puff sheet to thin it a little. Cut in half lengthwise. Then 4 triangles from each half.
Place a few pieces of chocolate near the wide end of each triangle. Roll up and place on the baking sheet. Brush with oat milk.
Bake for 15 minutes, turning the pan half way through baking.

Sausage Quiche Tartlets
makes 10 cupcake sized tartlets
These mini quiche are the best baked the night before and left to chill over night. Besides, what's better than waking up on your weekend and having a great breakfast like this already made and waiting for you!

2 tbl extra virgin olive oil
1/2 yellow onion, minced
2 garlic cloves, minced
2 Tofurkey Italian sausages, small dice
1 lb extra firm tofu, drained and pressed
1/3 cup unsweetened almond milk
2 tbl tahini
salt and pepper
1 tsp turmeric
1/4 tsp fennel seeds
1/2 tsp dry mustard
1/2 tsp garlic powder
1 tsp dried basil
1 tsp dried oregano
1/4 tsp red pepper flakes
1 cup baby spinach, roughly chopped
3 scallions, minced, both green and white parts

Preheat the oven to 375. Grease a cupcake tin.
Saute the onions and garlic in olive oil until soft and translucent, 5 minutes. Add the sausage and brown. Remove from heat and set aside.
Combine the tofu, almond milk and tahini in a food processor and blend until smooth. Add the salt, pepper, turmeric, fennel seeds, dry mustard, garlic powder, basil, oregano and red pepper flakes and blend to combine.
Transfer to a bowl and combine with the onions and sausage. Add the spinach and scallions and pour into each cupcake mold.
Bake for 30 minutes until the mixture barely jiggles. Let chill for at least hour before serving, then use a knife to scrape around the edges and pop the quiches out.
This quiche firms up and works best when chilled overnight.

Asparagus-Pineapple Skewers
2 tbl extra virgin olive oil
salt and pepper
1 tbl maple syrup
1 tsp cumin
1/8 tsp liquid smoke
1 bunch asparagus, ends trimmed
1 cup medium diced pineapple
metal or wooden skewers

(If you are using wooden skewers, soak them in water for 15 minutes to prevent them from burning on the grill)
Preheat a grill or grill pan to medium-high heat.
Combine the oil with salt and pepper to taste, maple syrup, cumin and liquid smoke in a small bowl. Toss the asparagus and pineapple in this mixture and grill for 5-7 minutes until the asparagus is tender and the pineapple has grill marks.

Chai Hot Chocolate
1/2 tsp cinnamon
1/2 tsp ground ginger
1/8 tsp cardamom
1/8 tsp ground cloves
1/4 cup organic cane sugar
2 tbl cocoa powder
2 cups oat milk

In a medium sauce pot, combine the spices, sugar and cocoa powder. Whisk to combine. Turn on the heat to medium-high and add 3 tbl of oat milk. Whisk into a thick, smooth paste. Once there are no more clumps, add the remaining milk and whisk to combine. Bring to a gentle simmer, turn off the heat and serve.

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