Today celebrates the third day of Hanukkah and we thought what better way to celebrate than with Jelly-filled Vegan Doughnuts! These delicious morsels come from our friends Kelsey Mackintosh and Shael Faber, head bakers at a Kitsilano Gluten-free bakery here in Vancouver – lucky us!
It’s me, “Salsa Sam” Shorkey, and since my recent VERY positive juice cleanse experience, I’ve been enjoying a green juice every morning. In doing so, I’ve also been trying to come up with uses for the copious amounts of wasted pulp! I saw a “pulp cracker” recipe on my friend Danny David’s page aka “Raw Fitness Guy” and it prompted me to get creative too. And well, since we all know what a sucker I am for ridiculously healthy vegan desserts, I was determined to invent some low-calorie, gluten-free sweet treats that were low in sugar, carbs & salt and yet could still satisfy my sweet tooth.
Well I just woke up and when I looked into my fridge I noticed a bag of carrots that were starting to look pretty dried out so I wanted to make use of them ASAP. I decided to make some “healthy” carrot muffins for breakfast. I sweetened them with iron and magnesium-rich molasses, didn’t use any salt (baking soda only) and added a whole lot of carrot to these bad boys. You could definitely use some chopped nuts in this recipe too but I wanted to keep the fat content down. The end result was ridiculously good. This recipe will make about nine or 10 muffins.
Hey guys, so we realized we’ve been sharing meal time recipe ideas for weeks now but no desserts! I mean, here we are claiming to be decent vegan bakers and haven’t shared a single recipe. Awkward!
The secret ingredient in this Ultimate Baked Beans recipe is fermented [aka black] garlic. We’d never used it before. So when in doubt google it, right? We discovered that the black color is created when the sugar and amino acids in garlic are fermented as they create melanoidin.
I’m not much of a sweet breakfast eater, but I was recently gifted some delicious, real Canadian maple syrup from Salsa Sam, so I decided to switch up my breakfast game.
While I am not the gluten-intolerant one of the group (sorry Jen <3), I am interested in gluten free products whenever possible, thanks to William Davis’ Book, Wheat Belly. Silver Hills has always been a favourite bread product of mine, and now they have two different gluten free options to explore: Gluten Chia Chia Bread and Gluten Free Omega Flax Bread.
We love two things. Breakfasts and burritos. It only made sense to combine the two to create an amazing taste sensation. Of course, we had to make sure we were packing it full of goodness and flavor. After some careful thought we created perfection. It combined our own recipe for Sweet Potato Hash, Isa Chandra’s scrambled tofu, grilled tomato, avocado and spinach all crammed into a wrap. Drooling yet? Now only is it delicious, but it’s nutrient dense; protein, iron, vitamin A, fiber, potassium…we could keep going! If that doesn’t convince you, then make it yourself and you’ll taste the amazingness of it.
WOW! I have not been this impressed with a vegan substitute in a while. The World’s First Vegan Egg Yolk, The Vegg, is something special. I was searching the web, looking for the best way to prepare my first taste of this vegan marvel, and came across this idea for Veggy Soldiers and this video by Veggietorials, explaining how to do it. It’s thick, rich and golden yellow, and is perfect for dipping your wholegrain toast in. I cannot wait to use The Vegg again soon!
I made these muffins on a whim this morning, so I could use up some sad looking fruit in my fridge. These two pears and two bananas were on their last legs aesthetically, but I knew they would be extra sweet and juicy for muffins. A Crispy top from the sprinkled sugar and a really moist, not-too-sweet centre, these Banana-Pear-Oatmeal-Spice Muffins were a delightful start to the day.
These are a variation of Baba’s mini pancakes from childhood and Skinny Bitch’s Crepes. Jay LOVES pancakes for breakfast so I had to find a way to make them healthier, or face his (and my) expanding waistline. The result is really yummy little pancakes with just enough fluff. They are quite hearty, and filling, and keep well wrapped in plastic wrap in the fridge for a couple days. We eat them with vegan margarine and strawberry jam, or a classic drizzle of maple syrup.
Whoever invented these incredible little smokey/savoury pieces of heaven is a genius! It is VERY yummy and easy to make. There are a lot of different versions of Coconut Bacon online, and after sifting through them all, I decided to tackle this one at Vegan Good Things (great site!). I liked the ratio of ingredients, and the advice about baking at a lower temperature, which I thought made a lot of sense. Don’t be fooled by the name – it is not bacon! It just resembles some properties of that breakfast staple, without all the heart clogging properties – yay!
Have you tries this delicious and nutritious Sprouted Bean Trio from TruRoots? It is one of my favourite products to keep in my pantry and is very reasonably priced at Costco. It is a mix of sprouted lentils, mung beans and adzuki beans, that cooks up in only 15 minutes!
The cherries at the Vancouver Farmer’s Market this week were incredible! I had to use them to make a delectable morning morsel to highlight their peak ripeness. I found a recipe that wasn’t vegan, and made it vegan and healthier, and it worked out (!)…it doesn’t always. The almond extract is a sweet compliment to the ripe, yet slightly tart cherries…Good Morning!
Okay, okay, I know you’re thinking WHAT?! But in all honesty, this was a killer breakfast, very filling and solved one of my biggest dietary dilemmas…I don’t like oatmeal.
You know that feeling of just needing something warm in your belly?
After my 6am Bikram Yoga class this morning, I crawled into my man’s cushy plaid jacket, savoured a french press on the patio, and tried to settle into what felt like a perfect rainy day. I usually don’t eat until 11 or so, but today I felt cold in my bones, and my morning did not want to start without something warm and hearty.
My little bag of Bob’s Red Mill Gluten Free Steel Cut Oats was calling my name from the kitchen.
Over the long weekend, my man and I took a trip out to the Sunshine Coast to attend the Roberts Creek Arts Festival. It was two days full of art, creative spaces (and people), surrounded by lush,west coast greenery. If you’ve never been, I highly recommend it. On Saturday, we drove up to the Sechelt Farmer’s Market, which turned out to be mostly baked goods and crafts, with a few produce vendors to be found. The common thread between them all were big, magenta-hued stalks of rhubarb. They were everywhere! As someone who has never cooked with rhubarb before and love to try new ingredients, it was an obvious choice.
After working our butts off this past week to get ready for our workshop yesterday, Bridget and I were both exhausted and I came home and slept. I awoke this morning refreshed and bursting with appetite. Inspired by Bridget’s Greens on Toast, featured previously in our blog, I decided to use the gluten free buns in my freezer and concoct something delicious with the leftover cashew ricotta from the workshop.
I made these this weekend for brunch and they were just perfect! The combination of the crispy corn tortilla, just cooked veggies and creamy melted daiya on top was delicious. I always like to have a package of corn tortillas, and a can of refried beans (Eden Organic Spicy Pintos are my fave) on hand. Toss in any veggies you want and you have the fixings for several meals, with endless possibilities.
While I’ve never been to Turkey, I’ve always enjoyed a Turkish-style breakfast. Even before I was vegan or knew what a Turkish breakfast might be like I was enjoying a hard-boiled egg, toast, cold veggies and olives or capers in the morning.
Truly the breakfast of champions! This hearty and delicious meal will give you slow releasing energy all day long. The blueberries are bursting with antioxidants (which fight off signs of aging!) and the walnuts and flax provide nearly a days worth of Omega-3s. The high fiber content helps get things moving, and the maple syrup gives you the warm, comfort feeling of home-cookin’ in all its wholesome goodness.
Once in awhile I sleep over at Jessica’s house and we watch ’80 sitcoms and gritty episodes of Intervention, play with her dog Derick and do lots of yoga. I like to thank her for being such a great host with an elaborate weekday breakfast. This Vegan Benny was one of those delights that we just had to document! Now keep in mind it was one of those sauces that you ‘add a little bit of this, and a little bit of that”. I did my very best to keep track of all ingredients, but of course add bits and pieces at your discretion to suit your fancy.
In honour of Prince William’s engagement, The Vegan Project decided to create a breakfast fit for a future king.
This is a standard muffin recipe that I like to play around with a lot. I had no sugar in the house but did have two large squeeze bottles of agave from Costco (which by the way is the best deal in town for the stuff-2 x 480 ml bottles for $9!). These muffins are filled with sweet lemon flavour with bursts of tangy berries in every bite while hearty spelt flour gives them weight and packs them full of fibre. Enjoy!
This hearty open faced sandwich is perfect for brunch or even a light supper. The creamy, cheesy mushroom sauce is savoury and comforting, and is a perfect counterpoint to the bright and fresh tomatoes and smoky tempeh bacon. Putting the salt and pepper directly on the tomatoes brings out their lovely, rich flavour.
1 firm ripe organic roma tomato
1 cup sliced mushrooms
6 slices Turtle Island Foods Smokey Bacon Tempeh
Two thick slices organic Ancient Grain (whole grain) bread
1 heaving tablespoon Asano Miso
1 tbsp Earth Balance Vegan Buttery sticks (vegan butter)
Handful of Daiya cheddar shreds
1 tbsp minced garlic
A splash or two of almond milk
Salt and Pepper
Melt earth balance in a pan on high heat. Add chopped mushrooms and brown til golden.
Turn pan to medium heat and add garlic. Sweat garlic and mushrooms for 2 minutes.
Mix in miso and Daiya shreds. Add a splash of almond milk to bring the sauce together. Turn down to low heat let sauce thicken, stirring occasionally.
Toast bread in toaster.
Brown tempeh in non-stick pan.
Slice tomato and place on toast. Salt and pepper the tomato slices to taste.
Place tempeh on tomato slices.
Smother entire sandwich with the creamy mushroom sauce.
*Courtesy of Jenny Duffy
~The Vegan Project