Archive | Breakfast RSS feed for this section

Ah, life.

14 Sep

To begin, I apologize for my extended absence! I blame loads of school work+work+severe allergies making me not feel so hot. Ack. BUT! I was inspired this morning by a glorious post over at Love Veggies & Yoga! I glanced at the post this morning before class, couldn’t stop thinking about it throughout class and immediately upon getting home, I whipped out the VitaMix and went to work. The can of pumpkin puree was calling my name and the weather outside made this perfect! It’s been overcast and chilly, which I love! Fall is here. Leaves will start turning soon, though here in Denver, they aren’t as plentiful as in Michigan. I will soon be seeking out a cider mill/apple orchard to quench my ravenous desire for fresh donuts! and hot cider! I LOVE FALL.

Back to the matter at hand. Love Veggies & Yoga‘s beautiful post on making your own pumpkin spice latte ran dear and near to my heart. All too often I give in to $tarbucks and indulge in their overly pricey and overly sweetened lattes. NOT TODAY! I pretty much followed her recipe verbatim, except I didn’t have pumpkin pie spice. So I threw in some ground ginger, cinnamon, cloves, nutmeg and hoped for the best. Almond milk worked great with this! SO GOOD. Thick and spicy. I loved the froth that just appeared when I mixed the pumpkin milk with the coffee. As always, I highly recommend making your coffee from a french press! So much more flavor and with all the essential oils found in freshly ground coffee beans. Nom nom nom. Many thanks and praise to Love Veggies & Yoga! It literally made my morning.

I will make a valiant effort to contributing more to this blog! I feel so disconnected from the blogging world. I haven’t even been keeping up with my favorite food blogs! For shame. Oh, and is anyone else on Pinterest? It’s really addictive. Methinks it might help me actually get some wedding planning done…but who knows. So many neat ideas out there!

And now, some obligatory pictures of Izze:


Happy Wednesday! πŸ™‚

Advertisements

Apple Cinnamon Oatmeal & Quinoa-Stuffed Bell Peppers

5 Aug


Looks like I have some bloggin’ to catch up on! Yesterday morning had me craving something sweet and filling…and oatmeal easily fulfills that task! Oats are high in fiber and help lower cholesterol…and taste good. Always remember to use rolled oats and not quick! I’ve been inspired by Kath over at Kath Eats Real Food because she always has such great looking oatmeal! Check out her “Tribute to Oatmeal” page for lots of tasty variations!

Apple Cinnamon Oatmeal with Sliced Raw Almonds, Chia Seeds and Wheat Germ

  • 1 apple, chopped
  • Lots of cinnamon! 1-2 tsp
  • 1 tbsp of your favorite sweetener (i.e. honey, agave nectar, etc)
  • pinch of salt
  • Nutmeg, cloves, or pumpkin pie spice (optional)
  • 1/2 cup rolled oats
  • 1 cup almond milk (or water or any non-dairy milk you prefer)
  • Any toppings you like. In this case I used sliced raw almonds, chia seeds, wheat germ

Throw chopped apple + spices + sweetener into a saucepan. Let cook for a minute or two…then add rolled oats, stir, and add the almond milk. Bring to a low boil and let simmer for about 15 minutes (though everything takes longer at high altitude!) or until you have your preferred consistency. Top with tasty things and enjoy in your favorite dish (in my case, in my UGLY mug!)

Yum. So many different things you can do with oatmeal! This made enough to split between two people (I get so full after eating oats).

I had some green bell peppers sitting on the counter form the farmer’s market this past weekend and they were just on the brink of being too far gone, so I had to use them! I was able to whip this meal up in under an hour. Lots of protein from the quinoa and a variety of veggies make this a healthy, hearty dinner.

Quinoa-Stuffed Bell Peppers

  • 4-5 Bell Peppers, tops cut off and seeds/innards cut out
  • 1/2 cup quinoa
  • 1 cup water or vegetable stock
  • Salt/Pepper to taste
  • 15 oz can of diced tomatoes (or use fresh!), not drained
  • Small can of sweet peas
  • Small can of sweet corn
  • 1/2 medium sized zucchini squash, chopped
  • 2 tsp cumin
  • 1 tbsp garlic powder (I LOVE GARLIC)
  • Vegan shredded cheddar cheese (highly recommend Daiya brand)

Bring a large pot of salted water to boil. Parboil the bell peppers for 5 minutes, drain and set aside. Sprinkle a bit of salt on the inside of each pepper.

Prepare quinoa per your brand’s instructions. Add diced tomatoes, peas, corn and chopped zucchini. Mix spices in!

Preheat oven to 375 degrees. In an oven-safe dish (PYREX IS AWESOME), place bell peppers upright. Carefully spoon the filling in. About halfway, add a layer of shredded cheese. Continue to fill up to the top and then add more cheese! Breadcrumbs would be tasty too. Bake for 20-25 minutes, or until everything is looking cheesy, goopy and delicious.

Notes:

  • Want more protein? Add some black beans to the mix! Cilantro, jalapenos, onion and cayenne pepper would make this a great spicy dish!
  • No quinoa? Use rice or couscous!
  • Looking for a meaty version? Add your favorite veggie crumbles, like Gimme Lean!

Yesterday was tasty, I must say. So glad it’s FRIDAY! Most likely going GARAGE SALE-ING (sailing? yes. like on a boat.) tomorrow to try and find some interesting things. Estate sales are the best! Just have to weed through all the crap to get to the good stuff. Happy Friday!

Whole Wheat Blueberry Muffins and Raspberry Oatmeal Muffins – Vegan!

28 Jul

Hearty and super simple vegan muffins!

I was craving a muffin as soon as I woke up this morning. It just seemed right. With frozen blueberries and fresh raspberries waiting for me in the fridge, everything came together. I found this great recipe on VegWeb (awesome resource for new and old vegetarians/vegans alike) and threw these muffins together within 10 minutes. I had never had raspberry muffins before and was feeling daring, so why not? I imagine you can make a muffin out of anything…

I ended up making two batches of this basic muffin recipe. The first batch were blueberry muffins using entirely whole wheat pastry flour and no applesauce. The second batch were raspberry oatmeal muffins that pretty much followed the recipe below verbatim, but with 1/2 of rolled oats added.

Whole Wheat Blueberry Muffins (adapted from VegWeb recipe)

  • 1 1/2 cups whole wheat pastry flour
  • 1 VERY RIPE mashed banananana
  • Grated peel of one lemon (optional)
  • 1/2 cup honey, maple syrup, agave nectar, or your favorite sweetener (See Notes)
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 3/4 cup nondairy milk (used light Almond Milk)
  • 1/4 cup applesauce
  • 1 cup frozen or fresh blueberries (OR whatever fruit your have! nectarines? peaches?)
Preheat oven to 385 degrees.
In a small bowl, mash the banana. Add your lemon peel, sweetener, milk, applesauce (if using) and mix together well. Β In a separate bowl, mix all dry ingredients except for the berries. Slowly work the dry ingredients into the wet, being careful not to over mix. Fold in your berries!

If you’re using MUFFIN tins/papers/whatever they are called, great. If not, remember to spray your muffin pan otherwise IT WILL BE VERY DIFFICULT TO WRESTLE THEM OUT OF THEIR MUFFIN CAVES.

Bake for 20-25 minutes, or until tops become nice and brown. DEVOUR.

 

Notes & Variations:
– Using only one banana really doesn’t make these muffins taste like banana (which is what I was going for). There’s a faint flavor, but it doesn’t overpower the lovely blueberries!
– Sub 1/2 cup of the whole wheat pastry flour with all-purpose flour for a slightly (but not much) lighter muffin.

Soft muffins! Not too heavy either, considering they are whole wheat.

– Need more fiber? Who doesn’t? Add 1/2 cup (or more) of rolled oats. Remember to account for how rolled oats tend to suck up liquids!
– Looking at this recipe, it appears that there really is a lot of liquid in the muffins. Remember, I’m at 5,280ft above sea level here in Denver. Stuff always dries out on me, so I tend to add a little more liquid. My first batch of muffins I left out the applesauce completely–they stilled turned out great! The second batch with the raspberries were a tad more moist.
– Some vanilla might have been good in this…of course I think of it after I’m done baking!
– Nuts! need to remember to throw some walnuts in next time πŸ™‚


These really turned out great. A hearty breakfast that you won’t feel too guilty about! Whole wheat and no oil always sounds good to me!
Since I used lemon peel in this recipe, I’m really craving something tart and sweet…lemonade might be in the near future…

Leftover Surprise

26 Jul

It’s always fun to take whatever you have in the fridge, throw it in a blender and hope for the best. Quite the adventure! I had some leftover mashed potatoes from the pierogies last night and a crap load of vegetables just on the brink of the point of no return. Since I have yet to get a food processor (definitely would have made this a bit easier), I used our trusty, ridiculously powerful VitaMix to create a mash of vegetables: broccoli, red bell pepper & zucchini. I came up with a sort of hybrid vegetable fritter/potato pancake thing. Super easy and quick to make using any vegetables sitting around in the fridge. I don’t have any sort of real measurements, mostly just winging it!

These were great complemented with some ketchup and hot sauce! And a side of iced chai tea... πŸ™‚

Potato/Vegetable Fritter Pancake (Pancatter? Fritcake?)

  • Leftover mashed potatoes (These had chives, garlic powder, almond milk and some Earth balance buttah)
  • A variety of hearty vegetables (In this case, I had zucchini, broccoli and red bell peppers)
  • Garlic!
  • A tablespoon or two of all-purpose flour
  • 1/2 teaspoon baking powder
  • Salt/pepper to taste

Place all the vegetables (except the potatoes) in your food processor or blender. Blend until you get desired consistency (if ya like chunks, go for it). This should be kind of a thick paste.

Dump vegetable paste in with the mashed potatoes and mix until it becomes an even thicker paste! How exciting. Add any more spices you like to the mix. Next, add the flour and baking powder. Mix with your hands (more fun) until you are able to make them into patties that don’t completely fall apart on you. They shouldn’t be super sticky, but somewhat moist. If too wet and falling apart, slowly work more flour in until they stick.

Have a skillet ready on medium heat sprayed lightly with canola oil. Form the fritterthings into balls then flatten in your hands. They turn out with a nicer consistency the thinner you make them! Let cook in pan for a few minutes each side or until they are brown and smelling amazing. EAT.

Notes:

  • Mine held together pretty well, but if you find yours falling apart too much, Vegetarians can add an egg to the mix and Vegans can use water + flax seed blended together to bind the mix a little better.
  • Shredded carrots would add a bit of sweetness and great color
  • Might be interesting grilled…
  • Used minced garlic instead of powdered
  • Onions would give a flavor boost
  • Try adding some jalapenos and cheddar cheese! Mmm spicy!
  • Cholula (hot sauce), ketchup, and sour cream pair well with these

Hearty, easy breakfast, my favorite. Looks like it’s going to be another hot one today. Hopefully the air conditioning at the library won’t be on the fritz again! It was 84 in there yesterday! I’m surprised the books didn’t melt.

To the library I go!