Buckwheat Waffles with Chocolate Hazelnut Spread

Buckwheat Waffles
serves 3-4
2 tbl water
1 1/2 tsp ener-g egg replacer

1 cup whole wheat flour
3/4 cup buckwheat flour
1 tbl baking powder
1/4 tsp salt
1 1/2 cups oat or almond milk
1/2 cup unsweetened apple sauce
2 tbl melted coconut oil
2 tbl agave or maple syrup

In a small bowl, combine the water and egg replacer and whisk for 1-2 minutes until slightly thick and frothy. Set aside.
In a large bowl, combine both flours, baking powder and salt. Make a well in the center of the dry ingredients and add all of the wet. Add the egg mixture.
Whisk until only a few lumps remain. Let sit at room temperature for 15 minutes.
Preheat your waffle iron and cook until golden brown.

Chocolate Hazelnut Spread
1 cup toasted hazelnuts
1/3 cup oat or almond milk
3 tbl maple syrup
2 tbl cocoa powder
2 tbl melted coconut oil

Combine all of the ingredients in a food processor (or blender) and blend until smooth and creamy!

Blackberry Toaster Pastries

Blackberry Toaster Pastries

 

Pecan Crust
1 1/4 cup whole spelt flour
1 cup toasted pecans
1/4 tsp salt
3 tbl solid coconut oil
2 tbl maple syrup
2 tbl cold water

In a food processor, combine the flour, pecans and salt. Pulse until the pecans are finely ground. Add the oil and pulse a few times until the oil is in small pieces. Add the maple syrup and water and pulse until the dough just comes together.
Wrap into a flat disc with seran wrap and chill for 2 hours.

Blackberry Toaster Pastries
Filling:
6 oz fresh blackberries
3 tbl blackberry preserves, preferably sugar free
5 tbl water, divided
3 tbl cornstarch

Combine the blackberries, preserves and 2 tbl of water. Bring to a boil over medium heat and simmer for 5 minutes. Mash the berries with a fork so they're not whole anymore.
Combine 3 tbl of cold water with 3 tbl of cornstarch and stir until smooth. Pour slowly into the blackberry mixture.
The filling should thicken immediately.
Remove from the heat and chill.

Roll out the chilled dough on a floured surface to 1/8th of an inch thick. Cut out large rectangles. Place on a greased baking sheet and fill the center with 2 tbl of blackberry filling. Top with another rectangle and use a fork to pierce the edges shut. Prick 2 rows of holes in the top to allow steam to vent while cooking.

Brush the top with a small amount of cornstarch mixed with cold water.

Bake for 20-25 minutes until golden brown.

Fried Potato Tacos with Acorn Squash Coconut Crema

One Year Ago Today Creamy Avocado Fettucini
Two Years Ago Today Chocolate Banana Bread Pudding
Three Years Ago Today Chocolate Raspberry Ice Cream in Edible Vanilla Raspberry Bowls

Fried Potato Tacos
makes 12 tacos
2 tbl safflower oil
1/2 medium yellow onion, small dice
3 small-medium sized yukon golds, skin on, small dice
3 garlic cloves, minced
1 tbl salt
1 tsp cumin
1 tsp paprika
1 tsp dried oregano
1/2 tsp pepper
3 small roma tomatoes
1 red jalapeno, seedes removed, roughly chopped
1/4 cup roughly chopped yellow onion
1 handful cilantro
1 garlic clove
1 tbl lime juice
12-6" corn tortillas
peanut or canola oil for frying
1/2 cup finely shredded napa cabbage

In a large saute pan, heat 2 tbl safflower oil and saute the onions until soft, 4 minutes. Add the potatoes, garlic, salt, cumin, paprika, oregano and pepper. Cook 7 minutes until the potatoes start to brown. Add 1 cup of water to the pan and cover to allow the potatoes to steam and cook the rest of the way through.
While the potatoes are steaming, combine the tomatoes, jalapeno, 1/4 cup onion, cilantro, 1 garlic clove, lime juice and 1/2 tsp salt in a blender or food processor and pulse into fine chunks but not puree.
Remove the lid from the potatoes and pour in the salsa. Cook 5-7 minutes more until the liquid has evaporated and the potatoes are tender.
Fill a small but tall pot with about 5 inches of oil for frying. Heat to 350 degrees.
While the oil is getting hot, warm the tortillas so they are pliable and do not crack or break. Additionally, get out a paper bag or paper towels to drain the tacos on once they are done frying.
Assemble 12 tacos with potato filling and a sprinkling of cabbage.
When the oil is hot, use a pair of tongs to hold the taco together at the top and dip into the oil, holding the taco in place until it is crispy and lightly browned. Set down on the paper bag to drain. Continue one taco at a time until you are all done.
Drizzle with acorn squash crema and serve!

Acorn Squash & Coconut Crema
1 small acorn squash, peeled, halved, seeds removed and cut into 1" wedges
1 tbl melted coconut oil
salt and pepper, to taste
1 cup coconut water and all of the meat from 1 young thai coconut
hot sauce, to taste

Preheat the oven to 425.
Drizzle the squash wedges with coconut oil and season liberally with salt and pepper. Roast for 25 minutes until fork tender.
Combine the wedges in a blender along with the coconut water and coconut meat. Add hot sauce to taste. I did 4-5 shakes. Blend until smooth. Taste and season with salt if needed.

Gluten Free Blueberry Banana Bread

I don't mean to sound obnoxious, but I don't understand why people perceive gluten free baking to be so difficult. I also don't understand why 95% of the gf baked goods I try are dry as a desert and crumble at the touch. I'm here to tell you that not only is gluten free baking not hard, you can have moist, tender desserts with no more effort given than any other pastry. A lot of the time I like to replace the flour in a recipe with a 3:1 ratio. Three parts gluten free all-purpose baking flour to one part almond meal/flour. Here I decided to just go all in and use a full amount of gf flour and it worked wonderfully.

One Year Ago Today Salt & Pepper Tofu with Green Garlic Sauce and Truffled Potatoes

Two Years Ago Today Moroccan Chili with Pumpkin Cornbread

Three Years Ago Today Crispy Corn Wontons with Carrot Mash


Slightly sweet, incredibly moist banana bread studded with fresh blueberries and topped with a sweet crunchy layer of pumpkin and sunflower seeds. No one will ever know it's gluten free!

Gluten Free Banana Bread
yields 3 mini loaves or 1 large loaf
6 tbl water
2 tbl ground flax seeds
3 very ripe bananas
1/2 cup coconut butter
1/2 cup organic light brown sugar
1/4 cup organic cane sugar, plus 2 tbl for dusting
2 cups gluten free all-purpose baking flour (I use Bob's Red Mill)
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp vanilla extract
1/4 tsp salt
1 1/2 cup fresh (not frozen) blueberries
1/2 cup raw pumpkin seeds
1/4 cup raw sunflower seeds

Preheat the oven to 350.
Grease 3 mini loaf pans or 1 large loaf pan.
Whisk together the water and ground flax and chill for 15 minutes.
Beat together the bananas, coconut butter, brown sugar and 1/4 cup cane sugar until light and fluffy. Whisk the flax mixture back together if it separated and add to the bananas.
Add the flour, baking powder, baking soda, cinnamon, vanilla and salt and combine. Stir in the fresh blueberries by hand.
Pour into your greased pan and sprinkle the remaining 2 tablespoons of cane sugar on top. Top with pumpkin seeds and sunflower seeds.
Bake for 45-50 minutes for mini loaves or an hour plus for larger loaves until a toothpick inserted in the center comes out almost (90%) but not completely dry. This will prevent your bread from cooking too long and becoming dry.

Morel & New Potato Hash

This hash could really be served anytime of the day. I chose to spice it with the same seasonings one would taste when eating breakfast sausage or tempeh bacon so it has more of a breakfast feel to me.
If you've never tried sea beans, the time to get them is right now! Don't expect your grocery store to carry them, instead head to your local farmer's market and ask around for them. They are thin and crunchy and naturally salty which is why you will notice there is no additional salt in this recipe. Between the sea beans and the tamari, this dish is plenty salty.

One Year Ago Today Roasted Cauliflower with Chili, Lime & Cilantro

Two Years Ago Today Red Velvet Ice Cream

Three Years Ago Today Chocolate filled Peanut Butter Cookies


Since Morel's are hollow on the inside, they work perfectly for this hash. Cooked alongside the potatoes they soften then crisp up at the end pairing perfectly with tempeh and plenty of woody herbs.

Morel Hash
serves 3
3 tbl extra virgin olive oil
12oz tempeh, medium dice
4 small yellow potatoes, unpeeled, medium dice
1 cup morels, halved lengthwise
2 cups water
3 garlic cloves, minced
1 1/2 tsp dried basil
1 tsp dried oregano
3/4 tsp pepper
1/2 tsp red pepper flakes
2 tbl tamari
1 tbl agave or maple syrup
1/2 tsp liquid smoke
1 cup sea beans, roughly chopped

Saute the tempeh, potatoes and morels in a large skillet for 5-7 minutes until the potato start to get tender. Add the water and garlic and cook until the water has evaporated. Season with basil, pepper, oregano, red pepper flakes, tamari, agave and liquid smoke. Saute 5 minutes more until the potatoes are fully cooked through and most of the sauce from the tamari has been absorbed.
Toss with fresh sea beans and serve.

Strawberry Cream Cheese Crepes

Crepes can be intimidating but are actually pretty easy once you get the hang of it. If you think you may need a few practice runs, double the recipe so you have more leeway to get those final perfect ones for filling and rolling. A good non-stick pan and some fresh berries are all you need to make sweet crepes an everyday occurrence in your kitchen. For savory crepes, simply remove the sugar in this recipe and proceed.

One Year Ago Today Tropical Bliss Smoothie

Two Years Ago Today Lavender Blueberry Muffins
 
Tender, gluten free crepes made with chickpea flour and almond milk filled with vegan cream cheese, strawberry preserves and topped with more fresh strawberries.

Strawberry Cream Cheese Crepes
makes 6-6" crepes
1/2 cup almond milk
1/2 cup water
1/4 cup melted vegan butter
1 cup chickpea flour
1 tbl organic cane sugar
2 tsp vanilla extract
1/4 tsp salt
canola oil
1 cup vegan cream cheese
1 cup strawberry preserves
8 oz sliced strawberries
organic powdered sugar, for dusting

Combine the milk, water, butter, flour, sugar, vanilla and salt in a blender and process until smooth.
Chill for 30 minutes.
Using a 6" non stick saute pan, heat 1 tsp of oil over medium-high. Rotate the pan so the oil coats the entire bottom.
Pour 3 tbl of crepe batter into the center of the pan and immediately swirl the pan to cover the bottom. Cook for about 30 seconds to one minute and gently flip. Cook for about 30 seconds more on the remaining side and flip out onto a plate.
Continue until all of the crepes are done.
Fill each crepe with 2 tbl of cream cheese, 2 tbl of preserves and fold up. Top with sliced strawberries and powdered sugar.

Lemon Poppy Seed Waffles with Coconut Whipped Cream & Blackberries

It's my husband's first Father's Day and I wanted to make him something for breakfast that he would really love. This means anything with loads of lemon in it. As someone who does not care for lemon as the primary flavor in my food, he always knows it must be love when something like this comes out of my kitchen. He is three weeks into being a father and he has already earned it.

One Year Ago Today Spicy Asian Meatballs with Snap Peas

Two Years Ago Today Seitan & Hominy Stew

Whole wheat waffles, crispy on the outside and soft on the inside studded with poppy seeds and tons of fresh lemon zest. Serve with slightly sweet coconut whipped cream and fresh blackberries for a breakfast fit for any special occasion.

Lemon Poppy seed Waffles
yields 3
2 1/2 cups almond milk
zest from 2 lemons plus juice from 1 lemon (reserve some zest for garnish)
2 tbl melted coconut or canola oil
1 tsp vanilla extract
2 cups whole wheat flour
1 cup all-purpose flour
1/3 cup organic light brown sugar
2 tbl poppy seeds
1 tsp baking powder
1/4 tsp salt
1/4 tsp turmeric, optional for color
1 1/2 cup blackberries

Combine the milk, zest, lemon juice, oil and extract in a bowl.
Add the flours, sugar, poppy seeds, baking powder, salt and turmeric. Whisk to combine. Chill for 30 minutes.
Preheat a waffle iron and grease.
Divide 1/3rd of the batter for each waffle and cook according to your waffle irons instructions.
Serve with whipped cream, blackberries and extra zest and poppy seeds.

Coconut Whipped Cream
1 can coconut cream (not coconut milk), chilled overnight
1/2 cup organic powdered sugar
1 tbl cornstarch
1 tsp vanilla extract

Open the can of coconut milk and spoon out all of the coconut cream. Discard the remaining water.
Whisk the powdered sugar, cornstarch and extract into the cream and chill for later use or serve.

Sugar Free Chocolate Granola

One Year Ago Today Chocolate Oat Breakfast Smoothie

Two Years Ago Today Short Rib Sandwich with Caramelized Red Onions, Mushrooms & Cheese Sauce

This granola takes seconds to prepare and is a truly healthy blend of oats, nuts and seeds sweetened with pureed dates, cocoa and cinnamon.

Sugar Free Chocolate Granola
yields 4 cups
20 pitted dates
3 tbl melted coconut oil
1/2 cup water
3 tbl cocoa powder

3 cup regular or gluten free old-fashioned oats
1 cup sliced almonds
3/4 cup salted, roasted peanuts
3 tbl sesame seeds
2 tbl cinnamon
1/2 tsp sea salt
1 cup chocolate covered raisins (optional and will not make it sugar free)

Preheat the oven to 300.
Combine the dates, oil, water and cocoa powder in a blender and blend into a thick, smooth paste.
Combine the oats, almonds, peanuts, sesame seeds,  cinnamon and salt in a large bowl. Coat with the chocolate mixture.
Spread out in a single layer on a baking sheet and bake for 45 minutes, stirring after each 15 minutes.
While still warm, toss in the chocolate raisins if using. Let cool and serve.

Oatmeal Blueberry Pancakes with Chai Cashew Cream

I put these pancakes up because I like the flavor combination but I must admit they aren't the lightest batch of pancakes I've ever made. Two pancakes slathered with chai cashew cream and fresh blueberries was enough to fill me up. Somehow my husband ate five. So I guess it's just a matter of how bottomless of a pit your stomach is.
 
One Year Ago Today Portobello Benedict with Black Bean Cakes & Chipotle Hollandaise

Two Years Ago Today Grilled Taco Salad

Spiced oatmeal-flax pancakes stuffed with fresh blueberries and topped with thick, lightly sweetened chai cashew cream.

Oatmeal Chai Blueberry Pancakes
yields 10 medium sized pancakes
6 tbl water
2 tbl ground flax seeds
1 1/2 cups old fashioned rolled oats
1 cup all purpose flour
2 tbl organic light brown sugar
1 tsp baking powder
1/2 tsp ground ginger
1/4 tsp salt
1/4 tsp cinnamon
1/8 tsp ground cardamom
1/8 tsp nutmeg
1 3/4 cups unsweetened vanilla almond milk
2 tbl melted coconut oil, plus more for cooking
1 cup fresh or frozen blueberries, plus more for garnish

Whisk together the water and flax seeds and chill while your prepare the rest of the batter.
Process the oats in a food processor until finely ground. Add the all-purpose flour, brown sugar, baking powder, ginger, salt, cinnamon, cardamom and nutmeg. Pulse to combine.
Add the almond milk and oil and pulse 2-3 times to combine. Add the flax egg and blend.
Stir in the blueberries.
Heat a saute pan or skillet and lightly grease with coconut oil. Using a 1/4 cup measure, ladle pancakes onto the griddle and cook until lightly golden and cooked in the center, about 5 minutes total.
Garnish with fresh blueberries and chai cashew cream.

Chai Cashew Cream
1 1/4 cup unsweetened vanilla almond milk
1/2 cup raw cashews
3 tbl organic light brown sugar
4 bags of your favorite chai tea
1/4 tsp cinnamon
1/8 tsp ground ginger
1/8 tsp ground cardamom

Combine all of the ingredients in a small pot and bring to a boil. Reduce to a simmer and cook for 10 minutes. Remove from the heat and let sit for 5 minutes. Toss the tea bags and transfer to a blender. Blend until thick and smooth.

Tex Mex Migas!

Migas differ from country to country drastically from a garlic soup dish in Mexico with pork and day old bread to a Spanish version served with chorizo and grapes. My version takes a Tex Mex direction and imitates a popular scrambled egg dish with crushed, fried corn tortillas.
 
One Year Ago Today Vietnamese Pho

Two Years Ago Today Stuffed Eggplant

Traditional tex mex migas made vegan starting with tofu scramble and adding poblano peppers, serrano chilies, green sauce and crispy tortilla chips.

Tex Mex Migas
serves 2-3
1 tbl extra virgin olive oil
1 shallot, roughly chopped
1 green bell pepper, medium dice
1 poblano or hatch chile, medium dice
1 serrano pepper, thinly sliced
1 lb extra firm tofu, drained and pressed at least 1 hour
1/2 tsp turmeric, optional for color
salt and pepper, to taste
1/4 cup roughly chopped cilantro
1/4 cup green chile sauce
2 handfuls tortilla chips, crushed
salsa, for garnish

Saute the shallots, green bell pepper, poblano and serrano chilies in olive oil until tender and fragrant, 7 minutes. Crumble in the tofu and season with turmeric (if using), salt and pepper. Cook over medium high heat for 10 minutes until the vegetables are caramelized and the tofu has lightly browned. Remove from the heat and add the cilantro, chile sauce and tortilla chips.
Stir to combine and serve with salsa.

Banana Bread Granola

Granola is a never ending, endless flavor producing, nutritious snack, breakfast with fruit and yogurt or topping on ice cream. If you are a fan of banana bread then jump on this  granola!
 
One Year Ago Today Grilled Balsamic Tempeh with Potato Pea Salad and Minted Walnut Dressing

Two Years Ago Today Ice Cream Sandwiches

Rolled oats, quinoa, walnuts, banana chips and flax seeds tossed in sweet banana puree and a touch of coconut oil and roasted into crunchy clusters.

Banana Bread Granola
yields 4 cups
3 cups old-fashioned rolled oats
1/2 cup raw quinoa
1/2 cup crushed banana chips
1/2 cups roughly chopped raw walnuts
1/4 cup flax seeds
1 tsp cinnamon
1/4 tsp salt
1/2 cup light agave
3 tbl melted coconut oil
2 bananas
1 tsp banana extract, optional but adds awesome flavor

Preheat the oven to 300.
Combine the oats, quinoa, banana chips, walnuts, flax, cinnamon and salt in a large bowl.
In a blender, combine the agave, oil, bananas and optional banana extract. Blend until smooth then mix with the dry ingredients.
Spread out in an even layer on a baking sheet and bake for 1 hour, stirring every 20-30 minutes to ensure even baking.
Store in an air tight container.

Quinoa Yogurt Breakfast Bowl

Quinoa is something I have never tried making sweet but it makes total sense. Quinoa porridge would be a great alternative to cream of wheat or oatmeal in the morning. This protein and fiber packed meal is exactly what you need to start your day off right.

 
other breakfast treats:  
Breakfast Parfait with Cocoa Crunch & Blackberry Cream

Spelt Waffles with Caramelized Kiwis, Starfruit, Bananas & Coconut Whipped Cream

Sweet, cinnamon quinoa layered with coconut yogurt, fresh blackberries, toasted almonds, sunflower seeds, fresh mint and a drizzle of maple syrup.

Sweet Quinoa
serves 3
3 cups almond milk
1 cup quinoa
2 tbl maple syrup
1 tsp cinnamon
1/8 tsp salt

Combine all of the ingredients in a small pot and bring to a boil. Reduce to a simmer, cover and cook for 20 minutes. Remove from the heat and let sit, covered for 5 minutes. Fluff with a fork and let cool to room temperature or chill.

Quinoa Yogurt Breakfast Bowl
1 lb vegan vanilla yogurt
1 batch sweet quinoa
1 cup fresh blackberries
1/4 cup toasted sliced almonds
1/4 cup roasted, salted sunflower seeds
2 tbl fresh mint, roughly chopped
2 tbl hulled hemp seeds
maple syrup, for drizzling

Prepare two bowls with equal parts of yogurt and quinoa. Top with blackberries, almonds, seeds, mint, hemp and drizzle with maple syrup.

Italian Scramble with Breakfast Potatoes

Tofu scramble is a perfect breakfast meal for any day of the week. Completely tailored to your liking, put in whatever you want! My go-to scramble usually includes black beans, salsa and avocado but today I decided to mix it up a little. A simple blend of dried herbs will really boost up the flavor quickly to transfer a simple scramble into a flavorful plate of food for pennies on the dollar.

One Year Ago Today Eggless Tofu Salad with Grilled Avocados and Baked BBQ Chips

Two Years Ago Today Breakfast Bruschetta with Avocado Poblano Scramble

Roasted red bell peppers, swiss chard, garlic and rosemary come together in this simple and easy breakfast scramble served with herbed baby potatoes.

Italian Scramble
serves 3
1 red bell pepper
2 tbl plus 1 tsp olive oil
1/2 red onion, small dice
3 garlic cloves, minced
1 bunch red chard, leaves roughly chopped
1lb extra firm tofu, drained and pressed
1 tbl dried rosemary
1 tsp salt
1 tsp black pepper
1/2 tsp red pepper flakes
3 tbl vegan sour cream, optional

Drizzle 1 tsp of olive oil over the whole bell pepper. Place under the broiler or directly on top of a flame until the skin is soft and charred. Place the pepper in a paper or plastic ziplock bag and let the pepper sweat for 10 minutes. Remove most of the charred skin and roughly chop the pepper.
Sweat the onion and garlic in the remaining 2 tbl of olive oil until soft and fragrant, 7 minutes. Add the red bell pepper and chard and cook until the chard has wilted.
Crumble in the tofu and season with rosemary, salt, black pepper and red pepper flakes. Saute the scramble for 15 minutes until the tofu is slightly browned. Taste and season to taste. Stir in the sour cream right before serving.

Breakfast Potatoes
serves 3
2 cups of halved baby potatoes
2 tbl extra virgin olive oil
2 tbl nutritional yeast
1 tbl dried basil
1 tsp dried thyme
1 tsp pepper
1 tsp ground garlic
1/2 tsp red pepper flakes
1/2 tsp salt

Preheat the oven to 425.
Toss the potatoes with olive oil and all of the spices. Roast in an even layer on a baking sheet for 25 minutes, turning once, until the potatoes are fork tender and crispy.

Peanut Butter & Jelly Oat Clusters and a Blackberry Parfait!

It's national Peanut Butter & Jelly Day! A sensational holiday to celebrate if you ask me. I considered making a sandwich, maybe fried, maybe battered, maybe made of fresh toast but ultimately I wanted something less bready. I chose crunchy peanut butter and blackberry jam, my favorite combination but feel free to use creamy peanut butter and strawberry jam, or cherry and almond butter. I also highly recommend trying this Hazelnut & Apricot Pannini.


One Year Ago Today Grilled Broccoli Fettucini with Pecan-Sage Pesto

Two Years Ago Today Fresh Anise Stock


Rolled oats tossed with peanut butter, blackberry jam, roasted peanuts, vanilla and a touch of cinnamon make the perfect clusters for snacking or layering with yogurt and fresh fruit for parfaits in the morning.

Peanut Butter & Jelly Oat Clusters
serves 4-5
1/4 cup unsweetened peanut butter, crunchy or smooth
3 tbl agave nectar
2 tbl (solid)coconut oil
2 cups old fashioned rolled oats
1 cup roasted & salted peanuts, roughly chopped
3 tbl blackberry jam
2 tsp vanilla extract
1/8 tsp cinnamon

Preheat the oven to 325.
Melt the peanut butter, agave and oil together until runny.
Combine the peanut butter with the oats, peanuts, jam, vanilla and cinnamon. Mix to coat thoroughly.
Spread in an even layer on a greased baking sheet and bake for 30 minutes, tossing every 10 minutes so it doesn't burn.
Let cool and serve.

Blackberry Parfait
coconut, soy or almond yogurt
fresh blackberries combined with blackberry jam
pb&j oat clusters
roughly chopped roasted & salted peanuts

Layer and enjoy!

Blueberry Almond Butter Smoothie

A "peanut butter and jelly" pairing with a classy twist! Frozen blueberries and almond butter blended together into a thick and creamy smoothie perfect for any meal, snack or even dessert.

other smoothies:
Peanut Butter Banana Green Smoothie
Chocolate Avocado Smoothie

Blueberry Almond Butter Smoothie
1-16oz cup
1 cup frozen blueberries
3/4-1 cup almond milk
2 heaping tbl almond butter
2 tsp flax, chia or hemp seeds

Combine all of the ingredients in a blender and blend until smooth and creamy!

Hemp Heart Pancakes with Blueberry Compote

These gluten free, vegan, soy free pancakes will let you give in to your weekend brunch cravings without making you feel like you gave in to temptation.
"Hemp Hearts" are hulled hemp seeds and can be found sold as both. I buy mine in bulk at Whole Foods to save on cost. They are a perfect, incredibly beneficial addition to these but don't stop there. Add them to smoothies or sprinkle them on top of yogurt or salad.

One Year Ago Today Fennel Rubbed Sausage with Pomegranate Reduction and Sweet Potato-Carrot Mash

Two Years Ago Today 4 Juice recipes for Detoxing

Hemp Heart Pancakes
serves 3
1 3/4 cup hemp, oat or almond milk
1/2 cup white rice flour
1/2 cup coconut flour
1/2 cup almond meal
1/2 cup hulled hemp hearts
1 banana, roughly chopped
2 tbl maple syrup
1 tbl melted coconut or canola oil, plus extra for cooking
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon

Combine all of the ingredients in a blender and blend until thick and smooth.
Grease a hot griddle pan and pour 1/4 cup of batter per pancake. Cook until golden brown on both sides.

 Blueberry Compote
1 1/2 cups fresh blueberries, divided
2 tbl maple syrup
2 tbl water
1/2 tsp vanilla extract
1/8 tsp salt

Combine the 1 cup of blueberries, maple syrup and water in a small pot and bring to a boil. Cook over medium heat for 10 minutes until the berries have burst. Add the vanilla and salt. Remove from the heat and pour over pancakes. Garnish with the remaining fresh blueberries.

Pain Au Chocolat

Pain au Chocolat or chocolate bread is something everyone needs to eat on the regular. Whether it is a creamy chocolate spread slathered on a crusty baguette or chocolate chips stuffed in puff pastry, the combination is irresistible. As a vegan, these treats are just as easy to make with the help of frozen puff pastry. You definitely don't want to skip out on making these!


One Year Ago Today Crunchy Peanut Slaw
Two Years Ago Today Green Falafel & Celery Root Soup


Crisp puff pastry crossiants filled with decadent chocolate and sprinkled with flakey sea salt.

Pain Au Chocolat
makes 6 croissants
1 roll frozen puff pastry, thawed
1/2 cup semi sweet chocolate chips, divided
coarse sea salt

Preheat the oven to 350. Line a baking sheet with parchment or grease.
Unroll the puff pastry then use a rolling pin to roll out the dough into a thin rectangle. Cut 6 long triangles.
Set aside 2 tbl of chocolate chips for drizzling. Use the remaining to fill the croissants. Place a tablespoon or less of chocolate chips on the wide end of the triangle. Tightly roll the croissant from the wide end to the tip.
Place the croissants, seam side down on the baking sheet and bake for 30 minutes or until golden brown, rotating half way through.
Melt the remaining chocolate chips and drizzle over the top. Sprinkle lightly with sea salt and serve warm.

Kale & Sausage Frittata

A perfect make ahead meal for breakfast, lunch, dinner or brunch. Even better the next day and at room temperature, this frittata is healthy, light and fluffy,  just how it should be but without the fat and cholesterol from eggs.

One Year Ago Today Breakfast Parfait with Cocoa Crunch & Blackberry Cream

Two Years Ago Today Summer Squash Etouffee, Louisana Style Grilled Tofu & Russian Banana Potatoes

Kale, red bell peppers, shallots, asparagus, fresh rosemary and sausage tossed into this vegan frittata that now holds the title as my best frittata yet!

Kale & Sausage Frittata
serves 4
2 tbl extra virgin olive oil
1 shallot, minced
1/2 red bell pepper, small dice
1/2 head kale, roughly chopped
1 vegan Italian sausage, small dice ( I used Tofurkey)
1/2 bunch pencil thin asparagus, ends trimmed, small dice
3 garlic cloves, minced
2 sprigs fresh rosemary, stems removed
salt and pepper, to taste
13 oz silken, firm tofu
1/3 cup cornstarch
1/3 cup vegetable broth < br/> 1/4 cup extra virgin olive oil
1/4 cup vegan mayonnaise
2 tsp baking powder
1 tsp salt
1 tsp turmeric

In a 12" saute pan, sweat the shallot and red bell pepper in 2 tbl olive oil until tender, around 7 minutes. Add the kale and sausage and stir to combine and wilt the leaves. Add the asparagus, garlic and rosemary and season with salt and pepper. Saute 5 minutes more until the sausage is crisp. Taste and season with salt and pepper.
While the vegetables are cooking, blend the tofu, cornstarch, broth, extra virgin olive oil, mayonnaise, baking powder, salt and turmeric until smooth.
Preheat the oven to broil.
Pour the tofu over the vegetables and stir to combine thoroughly. Use your spatula to flatten the top and cook over medium heat for 15-20 minutes until firm.
Place under the broiler to brown the top for 4-5 minutes, turning the pan every 2 minutes to get an even toast.
Let sit at room temperature for at least 30 minutes before serving to allow the frittata to set up. This tastes best a few hours later at room temperature.

Peanut Butter Banana Green Smoothie

I like to hide at least one vegetable in each smoothie I make these days. Carrots are a great veggie to put in fruit smoothies especially ones with oranges, mangos, pineapple, anything tropical. Baby spinach leaves are undetectable in berry smoothies and in this peanut butter banana drink. Kids and picky adults alike will never know how much they are benefiting from such a delicious drink!
 

other great smoothies
Chocolate Covered Strawberry Smoothie
Banana Nut Smoothie
Chocolate Avocado Smoothie

Peanut butter, frozen banana and old fashioned oats make a thick and luscious breakfast smoothie that has a strong, delicious flavor to cover up the baby spinach packed in each glass. A healthy and nutritious smoothie is easier than it seems.

Peanut Butter Banana Green Smoothie
yields 1 smoothie
1 frozen banana
1 handful baby spinach leaves
1/4 cup almond milk
1/4 cup old fashioned oats (soaked for a few hours if you don't have a high powered blender)
3 tbl natural peanut butter

Combine and blend until smooth and creamy.

Almond Pancakes with Blood Orange Syrup and Pistachios

It's National Pancake Day. Who knew? I found this list that shows you all the food days each month of the year. There is practically one for every day of the year. Who knew Peach Melba day existed? Or a Roast Leg Of Lamb day. That seems completely unnecessary. Turns out my birthday is National Brisket Day. Boooooo! I hereby change it to National Chocolate Peanut Butter day.
Anyways back to the subject at hand. Had I known about this fake holiday, I probably wouldn't have made waffles for dinner last night and pancakes for dinner tonight. My husband isn't complaining that's for sure. These moist, fluffy pancakes are gluten free with the help of almond meal and some gluten free flour. Scented with blood orange zest, segments and orange maple syrup, these are a perfect meal to celebrate such a random "national" holiday in the middle of winter.

more fancy pancakes 
Gluten Free Brownie Pancakes
Buckwheat Pancakes with Candied Orange Cream & Blackberry Compote
Granola Pancakes with Cinnamon Butter & Bruleed Bananas
Pumpkin Pancakes with Hazelnut Syrup

Gluten free almond and blood orange pancakes topped with fresh fruit, blood orange syrup and crunchy toasted pistachios.

Almond Pancakes
yields 8 pancakes
1 cup almond milk
2 tbl melted coconut oil or canola, plus more for cooking
2 tbl maple syrup
1 tsp apple cider vinegar
1 1/2 cups gluten free flour, baking blend (baking blends have leaveners already in them)
1/2 cup almond meal
2 tsp baking powder
1/2 tsp salt
zest and segments from 1 blood orange
3 tbl toasted pistachios, roughly chopped

Combine the milk, oil, maple syrup and vinegar and set aside.
Combine the flour, almond meal, baking powder, salt and zest in a bowl. Add the wet ingredients and stir to combine.
Grease a griddle or saute pan with a little oil and ladle 1/4 cups of batter for each pancake. Cook until golden brown and fluffy.
Serve with blood orange syrup, pistachios and orange segments.

Blood Orange Syrup
1/2 cup blood orange juice (from 2 blood oranges)
1/2 cup maple syrup
pinch of sea salt

Combine all of the ingredients in a small pot and bring to a boil. Reduce to a simmer and cook for 5 minutes. Remove from the heat and cool. The syrup will thicken a lot once it is completely cool or skip the cooling and serve warm.