Monday, April 22, 2013

Breakfast Burritos

Scrumptious, filling and colorful. 
Perfect way to start breakfast or anytime!

We made these in a vegan cooking class and they - seriously - were the best breakfast burritos I have tasted!

Breakfast Burritos

1 block tofu, drained and pressed
1 pkg Gimme Lean sausage
Bell peppers – red, orange, yellow, green, chopped
1 onion, chopped
Garlic powder
Optional: Veggie cheese, salsa
1 Tbsp oil

Using a big frying pan, heat pan with oil and sauté onion 3-4 mins. 

Add tofu crumbling with hands into pan, seasoning and add lots of turmeric for color. Stir fry 3-4 mins. 

Add bell peppers and continue cooking.

Push above to one side and crumble sausage into pan, as it cooks continue to break up sausage.

Stir fry everything together.

Heat tortillas and assemble burritos. Garnish as desired.

Gooey Cookie Bars

Ab SEW lutely delicious and not to sweet. 

After assembling and baking I thought hubby might not like these without chocolate chips, SEW I sprinkled the top with chocolate chips. They were perfect for him.

Next time I may cut the brown sugar down to 1/4 cup or none at all. The applesauce made these sweet enough.

These were adapted from here

Gooey Cookie Bars  GF
1 can garbanzo beans, drained and rinsed
1/2 cup oatmeal
¾ cup applesauce
½ cup brown sugar
1/3 cup almond butter
1 tsp vanilla
¼ tsp baking soda
1 tsp baking powder
½ cup dried blueberries
Optional ½ cup choc chips

Preheat oven to 350°, prepare 9x9 oiled pan

Process beans, oatmeal, applesauce in food processor. Add brown sugar, almond butter, vanilla, baking soda and baking powder mixing well.
Fold in blueberries and choc chips.

Press into oiled 9x9 pan. Bake 35-50 mins. Let stand 10-15 mins before removing from pan. The center will look gooey.


Thursday, April 18, 2013

Applesauce Ginger Cake

Applesauce Ginger Cake

I came across a great buy on apples recently and couldn't resist making applesauce, one of my favorite fall and winter treats.And with an abundance of ginger on hand, I decided to google both applesauce and ginger.

What a pleasant surprise to find that one of my favorite sites, FatFreeVegan, had such a recipe with both applesauce and ginger!

This cake was another great surprise! Very moist and super delicious without the Maple Glaze and Fat Free! Please visit Sue Voisin's blog page for the recipe at FatFreeVegan.

Tuesday, April 16, 2013

Mushroom & Spinach Risotto

½ cup water

3 cups vegetable broth

1 large lemon (for juice)

2 cups chopped spinach

1 teas. salt

2 Tbsp. olive oil, divided

2 large garlic cloves, minced

1 cup sweet onion, chopped

20 oz. fresh mushrooms, sliced

1 tesp. dried thyme

1 cup uncooked Arborio rice

1 Tbsp. Non-dairy “butter”

1 ½ Tbsp. nutritional yeast

Boil ½ cup water.  Turn to simmer.  Add 2 ½ cups vegetable broth.  Cover.

In a small bowl, toss spinach, juice of lemon, and salt.  Set aside.

In a large, deep pan heat 1 Tbsp olive oil on medium.  Add onion and garlic, stirring occassionaly, until onions are translucent.  Add mushrooms and thyme. Cook 4 minutes.  Add 1 Tbsp. olive oil and rice.  Stir constantly while cooking for 4 minutes.  Add ½ cup vegetable broth.  Stir and cook until absorbed.

Add ¾ cup or simmered broth.  Cook until absorbed.  Continue this step until all broth has been added and absorbed.

Add spinach mixture.  Cook for 2-3 minutes, stirring constantly.  Stir in non-dairy “butter” and nutritional yeast.  Add salt and pepper to taste.

Adapted from

Sunday, April 7, 2013

Whole Wheat Blueberry Muffins

Whole Wheat Blueberry Muffins Recipe

OMG - These were perfect! And hubby had no idea these are 'vegan', he scarfed down two immediately!

1/4 cup Ground Flaxseed
1 and 3/4 cups Whole Wheat Pastry Flour
1 and 1/2 teaspoons Baking Soda
1/2 teaspoon Cinnamon
1 cup Almond Milk or choice of milk
1 tablespoon Apple Cider Vinegar
1/4 cup Vegetable Oil
1/2 cup Maple Syrup or Agave
1 teaspoon Vanilla Extract
2 teaspoons Orange Zest
1 and 1/2 cups Blueberries (fresh or frozen) 

As needed Sugar for sprinkling on muffin tops (optional)

Preheat oven to 375° for 15 minutes. Line a muffin tin with paper liners and grease it well with non stick cooking spray.

Mix together the milk and vinegar; set aside.

In a large bowl combine the ground flax seed, flour, baking soda, cinnamon and salt.

In a medium bowl, whisk together the maple syrup, oil, milk mixture, vanilla extract and orange zest.

Make a well in the dry ingredients and stir in the wet ingredients with a rubber spatula until just moistened. Fold in blueberries.

Scoop the batter into the prepared muffin cups; about 3 tablespoons in each. 

Optional: Sprinkle the tops with sugar.

Bake the muffins until the tops are golden brown and a toothpick inserted in the center of the muffins comes out clean which is about 15-20 minutes.

Transfer the tin to a cooling rack and leave it there for 5 minutes. Then remove the muffins out of the tin and let muffins cool completely.

TIP: If using frozen blueberries, no need to thaw. Carefully fold frozen blueberries into batter & lightly mix, do not over mix as it will cause the batter to bleed blue!

From Madhuram's Eggless Cooking