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Currently showing posts tagged quick

  • Blueberry Breakfast Bread

    Today I share with you a brand new recipe I just whipped up on a whim. Sitting on our deck, dreaming about the fresh blueberries I had just picked up, and all of a sudden it hit me: blueberry bread! To be fair, this is somewhere between blueberry bread and blueberry cake, but it has just the right sweetness (with no refined sugar), the right crumb (see above), and is unbelievably moist (especially for gluten-free baked goods that sometimes suffer in that department). It is without a doubt one of the best vegan, gluten-free sweet treats I have made, and to top it off, so simple. It's a really basic recipe, so feel free to add more cinnamon, nuts, extra fruit, crumbs, etc, and know you can use ANY berry or fruit and it would be delicious.


    Blueberry Breakfast Bread

    9"x9" pan

    Prep time: 5-10 minutes Bake time: 20 min

    Ingredients:

    2 cups Bob's Red Mill Gluten-Free All Purpose Flour (or wheat flour)
    1 Tbsp baking powder
    1/2 tsp salt
    1 tsp cinnamon
    1 1/2 tsp vanilla extract
    1 cup non-dairy milk (I used almond)
    1/2 cup maple syrup
    1/3 cup oil (I used avocado, but any neutral oil or melted coconut would be ok)
    1.5 cups fresh blueberries


    1. Preheat oven to 400 degrees, and lightly oil square 9"x9" baking pan. Mix all dry ingredients in a mixing bowl. Add all wet ingredients and stir together just until most lumps disappear. Add blueberries and stir to fold in.

    2. Pour into baking pan and bake for 20 min (9"x9" pan) to 30-40 min (loaf pan) or until knife inserted into center comes out clean, and top is golden brown. Let cool before cutting, and enjoy!

  • Sesame Drenched Asparagus

    This recipe is likely one of the simplest I've put together in quite a while. Only 6 or so ingredients, and it comes together in about 15 minutes. For all it's simplicity, it looks quite fancy, so you can easily fool your friends (and yourself) into believing it took a while to prepare. The generous helping of sesame adds many needed nutrients, including excellent amounts of copper, calcium, magnesium, iron, and zinc. This dish furthers your absorption of sesame's iron by adding a bit of lemon juice (vitamin C helps you aborb iron more easily). As asparagus is a seasonal vegetable, don't wait too long to make this, grab the next bunch of fresh asaragus you see and have at it. Enjoy!


    Sesame Drenched Asparagus

    Serves 4

    Prep time: 5 minutes Cook time: 10 minutes

    Ingredients:

    1 bunch of fresh asparagus
    1 lemon
    1/4 cup tahini
    1/2 tsp salt
    1/4 cup sesame seeds
    freshly ground black pepper, to taste


    1. Preheat oven to 450 degrees and place washed and dried asparagus spears on a baking sheet. Place in oven and bake for 10 minutes until bright green and tender. They may brown in some spots, this is good.

    2. While cooking asparagus, toast sesame seeds in a skillet on LOW heat (they burn easily). Stir them pretty continuously, in five to ten minutes they will start to smell toasty, and be browning slightly. Take them off heat and set them aside.

    3. When asparagus is done place on a wide plate and drizzle tahini and lemon juice over top. Toss them to coat. Sprinkle with salt and sesame seeds and toss again. Sprinkle with freshly ground black pepper and serve immediately.

  • Creamy Tomato Thyme Soup

    Looking for the easiest go-to soup for this winter? Look no further than this bowl of creamy Tomato Thyme. Made with minimal ingredients, anyone can whip this up in no time. Serve with a piece of crusty bread, top with some sliced avocado, or a side of vegan grilled cheese and you'll be in warm creamy tomato infused heaven. Perfect for these cold snowy days everyone seems to be having.


    Creamy Tomato Thyme Soup

    Serves: 4 Prep time: 10 min Cook time: 15 min

    1 28oz can of tomatoes, dices, crushed, or pureed
    1/2 cup coconut milk
    1 medium onion, diced
    3 cloves garlic, chopped
    1/2 tsp salt (or leave out if canned tomatoes are salted)
    1/2 tsp black pepper
    1 tsp fresh or dried thyme
    1 cup water
    1 tsp olive oil


    1. In a medium pot heat olive oil on medium low heat, add chopped onion and garlic and saute lightly for 2-3 minutes.

    2. Add tomatoes, and all remaining ingredients. Simmer on medium heat, covered, for 10 minutes until heated through and fragrant.

    3. Serve as is (chunky) or blend to desired creaminess (recommended), using either an immersion blender, or by transferring to a blender and pureeing in batches. If using traditional blender, be sure to let it cool first.

  • Broccoli and Onion Pakora (Oven-Baked Chickpea Flour Fritters)

    Vegetable pakora are chickpea flour fritters made with a wide variety of vegetables, they are traditionally served as snacks in India, but can be eaten as part of a meal as well. Chickpea flour is very affordable, a good source of protein, and can be found in many grocery stores (look for Bob's Red Mill), and especially in markets that stock ingredients for Indian cooking. These can be made with virtually any vegetable, just chop it into small bits, throw it into the spiced batter, and bake them on a baking sheet for 7-8 minutes on each side. Freshly chopped cilantro is a nice addition as well. They come out crunchy, savory, and delicious every time. Here these are served with red lentils and rice cooked together into a creamy porridge, a few slices of avocado, and a drizzle of store bought tamarind chutney. You can't beat belly warming dishes like this in the fall and winter. The combination of easy to find spices is both comforting and flavorful, and turmeric gives a significant boost to immunity and fights inflammation in the body.


    Broccoli and Onion Pakora (Chickpea Flour Fritters)

    Serves 4-6 Prep time: 10 minutes Cook time: 15 minutes

    1 cup chickpea flour
    1/2 tsp salt
    1 tsp cumin
    1 tsp turmeric
    pinch cayenne pepper
    1 cup thinly sliced yellow onion
    1 cup finely chopped broccoli
    1 1/4 cup water


    1. Preheat oven to 450 degrees, lightly oil baking sheet with 1 tablespoon of oil.

    2. In a medium mixing bowl, combine chickpea flour with salt and spices and stir well. Add water and whisk together until no lumps remain.

    3. Add thinly sliced onion and chopped broccoli to the batter and stir to incorporate.

    4. Spoon large dallops onto the baking sheet, spaced about 1-2" apart.

    5. Bake for 7-8 minutes on each side, flipping when bottoms of fritters have turned brown and crisped up.

    6. Serve with condiment of choice, alone, or over rice.

  • Blackberry Maple Syrup

    Easiest way to fancy up your breakfast or brunch without any fuss? Gently heat 1/2 cup of maple syrup with 1/2 cup fresh blackberries  (or any berries, for that matter) for 10 minutes on very low heat, until berries soften and it comes to a gentle simmer. After 10 minutes turn off heat and strain syrup through a fine mesh strainer catching the seeds and berry pulp. Pour syrup into a glass jar and use immediately or store in fridge. Fabulous over pancakes, waffles, or vegan french toast! Enjoy.

  • Ketchup Baked Home Fries

    What's better than a ketchup draped pile of steaming potatoes in the morning? Ever consider coating them in ketchup before you cooked them? I did, and this is what we got! With a little garlic and spices tossed in these came out crispy, savory, and delicious. Potatoes are full of potassium, and are a great staple to keep in the pantry. Experiment with different potato varieties, red skinned, blue potatoes, or the darling fingerlings. These will make a lovely addition to your next brunch!


    Ketchup Baked Home Fries

    Serves 2-4 Prep time: 10 min Cook time: 20-25 min

    5-6 medium yukon gold potatoes, cubed (no need to peel)
    2 cloves garlic, finely chopped (optional)
    1-2 Tbsp neutral oil (avocado, grape seed, canola)
    1/4 cup potato starch (or corn starch)
    1/8 cup ketchup
    1 tsp paprika
    1 tsp salt
    1 tsp black pepper
    1-2 Tbsp freshly chopped parsley (optional)


    1. Preheat oven to 425 degrees, lightly oil baking sheet and set aside.

    2. Cut potatoes into roughly 1 inch cubes and place on baking sheet. Cover with remaining ingredients and use your hands to toss to coat.

    3. Spread into an even layer on baking sheet and bake for 15 minutes. Remove from oven, flip potatoes and bake for another 5-10 minutes.

    4. Serve sprinkled with fresh parsley if desired and ketchup drizzled on top. Enjoy!


  • Black Bean and Orange Breakfast Tacos

    These tasty little black bean and orange breakfast tacos are protein packed, filled with veggies, and super fresh tasting from a hint of freshly squeezed orange juice. If you make the bean filling ahead of time and pre-slice your tomatoes, you will cut preparation time down to under five minutes! The filling is a combination of sweet onions, crimini mushrooms, fresh corn,  black beans, and freshly squeezed valencia orange juice. Set in a toasty corn tortilla and topped with fresh arugula and chopped tomatoes these are heavenly. Play with the filling and topping ingredients once you have the structure down. Avocado would be great, as would chopped red pepper. These would make for a lovely brunch as well!


    Black Bean and Orange Breakfast Tacos

    Makes: 4 Preparation time: 5-10 minutes

    1/2 cup black beans
    1/2 cup onion, thinly sliced
    1/2 cup chopped mushrooms
    1/2 cup fresh corn kernels (or frozen)
    2 Tbsp orange juice (freshly squeezed if possible)
    1/4 tsp sea salt
    1/4 tsp chili pepper
    1/4 tsp paprika
    1/8 cup nutritional yeast
    freshly ground black pepper
    1 package corn tortillas
    1 ripe tomato, diced
    1/2 cup fresh baby arugula (or lettuce)
    1 avocado, thinly sliced (optional)


    1. In a skillet with a bit of oil, saute onions, mushrooms, fresh corn, and black beans for 4-5 minutes until onion is soft. Add nutritional yeast, salt, pepper, chili pepper, paprika, and orange juice and mash with a potato masher. Set filling aside in a small bowl.

    2. Wipe out skillet, add 1 tsp of oil and heat corn tortillas on each side.

    3. Fill each tortilla with a bit of greens and bean filling. Top with tomatoes and avocado if using. Enjoy!


  • Black Bean Avocado Breakfast Tacos


    Whoever said vegans can't enjoy a hearty breakfast without sausage, eggs, and cheese is just kidding themselves. These super easy, make-em-in-5-minutes-before-work tacos are a healthy, hearty meal perfect anytime of day. Though I especially like them for breakfast as they're a simple, yet nutritionally complex start to your day. They give you a good dose of protein and fiber (black beans), healthy fats (avocado), phytochemicals & Vitamin C (bell pepper) and a bit of healthy grains from the corn tortilla. If I had some baby spinach I would have included that as well, and there you'd have a complete meal with yummy iron rich greens to round things out. A healthy intake of beans is proven to reduce risk of cardiovascular disease, so include them in your meals as often as you can. I did use a sprinkling of Daiya vegan cheese, which is made from pea protein and tapioca and really does melt like the real thing. Though it's completely optional, as the creaminess from the avocado mixed with the savory black beans is enough to make you very happy. Give them a try and let me know what you think in the comments!

    What you need:

    2 corn tortillas

    1 can black beans

    1 avocado

    1 small bell pepper (red, orange, yellow)

    1 pinch sea salt

    1 pinch cayenne

    1 handful baby spinach (optional)

    1 tbsp nutritional yeast (optional)

    1 tsp lemon juice (optional)

    Daiya vegan cheese (cheddar or mozzarella-optional)

    1. In a saucepan, heat your black beans over medium heat until bubbly. Stir in a pinch of sea salt, cayenne, nutritional yeast, and lemon juice if using (use it if you got it).

    2. In a skillet on medium heat, put a tablespoon of oil: olive, grapeseed, canola, etc. Add a corn tortilla and top with a sprinkling of the cheese (if using), a tablespoon of blackbeans, a bit of spinach (if using), a few slices of avocado and thinly sliced bell pepper. Cover with a lid and let everything heat through, and the bottom crisp, 2-3 minutes. Repeat with second tortilla. Drizzle with a bit of hot sauce if desired, and enjoy!