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June 10, 2002

Greetings,

Some say breakfast is the most important meal of the day, and it makes sense to me. What better way to start the day off right than with a healthy meal that will supply your body the fuel and energy it needs to get up and moving, and face the day ahead. I've assembled a few of my favorite breakfast and brunch recipes that I especially like to prepare during the hot summer months. A few of them can be prepared in advance, such as the Almond-Flax Granola, which can be enjoyed on its own or as part of the Breakfast Fruit Parfaits, and can quickly be assembled for those mornings when you are running a little late. Others take a bit more time, but are well worth the effort when you want to make something special. Why not plan a weekend brunch and show your friends and family how delicious vegan cuisine can be. As always, be good to one another, and remember... eat your veggies! :-)

 
 

Pepper Divider

 

Mochachino Coolers

2 cups cold brewed coffee
2 cups soy milk, rice milk, or other non-dairy milk of choice
1/4 cup cocoa powder
2 T. unbleached cane sugar (or white sugar from sugar beets)
1 t. vanilla
1/2 t. cinnamon
1/8 t. ground nutmeg
ice

In a blender, place all of the ingredients except the ice, and process for 1-2 minutes or until frothy. Fill 4 tall glasses with ice and then pour the mochachino mixture over the ice, dividing it evenly between the glasses. Serve immediately.

Serves 4

 

Pepper Divider

 

Almond-Flax Granola

4 cups rolled oats
1 cup raw wheat germ
1 cup sliced almonds
1 cup raw sunflower seeds
1/2 cup flax seeds
1 1/2 t. cinnamon
1 1/2 t. ground ginger
1/4 t. ground nutmeg
1/2 cup apple juice
1/4 cup blackstrap molasses
1/4 cup safflower oil
1 t. vanilla
1 t. almond extract

Line two cookie sheets with pieces of parchment paper and set aside. In a large bowl, place the rolled oats, wheat germ, almonds, sunflower seeds, flax seeds, cinnamon, ginger, and nutmeg, and toss well to combine. In a small bowl, place the remaining ingredients, and stir well to combine. Pour the wet ingredients over the dry ingredients and stir well to thoroughly moisten the dry ingredients. Transfer the granola mixture to the prepared cookie sheets, evenly dividing it between the two pans, and spreading it to form a single layer. Bake at 300 degrees for 20 minutes.

Remove the cookie sheets from the oven, stir the granola mixture, spread it out to form a single layer again, and bake the granola mixture an additional 20 minutes. Remove the cookie sheets from the oven, stir the granola mixture, spread it out to form a single layer again, switch the placement of the cookie sheets on the racks, and bake the granola mixture an additional 20 minutes. Repeat the stirring and spreading procedure, as needed, until the granola mixture is dry and golden brown. Remove the cookie sheets from the oven and set the granola aside to cool completely. Transfer the granola to an airtight container and can store at room temperature for 4-6 weeks.

**Note: for a wheat-free variation, oat bran can be substituted for the wheat germ in the recipe. Also dried fruits of choice may be added to cooled granola before storing.

Yield: 2 Quarts

 

Pepper Divider

 

Breakfast Fruit Parfaits

1 cup blueberries
1 cup blackberries, cut in half lengthwise
1 cup strawberries, destemmed, and sliced
1 cup mango, peeled, and diced
1/2 cup kiwi fruit, peeled, and diced
1/4 cup apple juice
5 large bananas, cut into 2-inch pieces
2 t. lemon juice
1 cup shredded coconut
1 Quart Almond-Flax Granola (see recipe above)

In a medium bowl, place the blueberries, blackberries, strawberries, mango, kiwi, and apple juice, toss gently to combine, and set aside. In a food processor or blender, place the bananas and lemon juice, and process for 1 minute or until smooth. Scrape down the sides of the container. Add the shredded coconut and process the mixture an additional 2-3 minutes or until extremely light and creamy. Transfer the mixture to a glass bowl. To assemble the parfaits: in the bottom of 4 large glasses or dessert dishes place 1/2 cup of the mixed fruit mixture, then 1/2 cup Almond-Flax Granola, followed by 1/2 cup of the banana-coconut cream mixture, and then repeat the layers ending with the banana-coconut cream mixture. Serve immediately.

**Note: non-dairy plain or flavored yogurt can be substituted for the banana-coconut cream mixture in the recipe.

Serves 4

 

Pepper Divider

 

Blueberry and Raspberry Fruit Syrup

1 cup apple juice
1/2 t. cinnamon
1/4 t. cardamom
10 oz. fresh or frozen red raspberries
10 oz. fresh or frozen blueberries

In a medium saucepan, place the apple juice, cinnamon, and cardamom, and bring the mixture to a boil. Reduce the heat to low and simmer for 7 minutes. Add the remaining ingredients and simmer the mixture an additional 5 minutes. Remove the saucepan from the heat. Transfer half of the mixture to a blender or food processor and process for 1-2 minutes or until smooth. Add the pureed mixture back to the saucepan and stir well to combine. Serve the syrup warm or at room temperature over pancakes, French toast, waffles, and other breakfast items, as a topping for fresh fruit, or use a sauce for desserts.

Yield: 2 Cups

 

Pepper Divider

 

Almond French Toast

1/2 cup raw almonds
1 1/3 cups water, divided
2 T. brown rice syrup or maple syrup
2 t. unbleached cane sugar (or white sugar from sugar beets)
3/4 t. almond extract
1/2 t. vanilla
1/2 t. sea salt
1/4 t. cinnamon
1/4 t. ground nutmeg
8 slices of whole grain bread or other bread of choice
safflower oil, for oiling pan

Begin by blanching the almonds. In a small saucepan, place 2 inches of water, and bring to a boil. Add the almonds and cook for 1 minute to blanch them. Remove the saucepan from the heat and set aside for 3 minutes to cool. Remove the almonds from the water, squeeze each almond between your thumb and forefinger to remove their skins, and set them aside for 5 minutes to dry and cool. Place the almonds in a blender or food processor and process for 1-2 minutes to finely grind them. Add 1/3 cup of the water and the brown rice syrup and process for 1 minute or until smooth. Add the remaining water, sugar, almond extract, vanilla, salt, cinnamon, and nutmeg, and process the mixture an additional 2 minutes or until very smooth and creamy.

Transfer the mixture to a large casserole dish. Place 4 slices of the bread in the almond mixture, flip them over to coat the other side, and then let the slices of bread soak in the liquid mixture for 2 minutes. Using a little safflower oil, lightly oil a large non-stick skillet (or griddle), and place it over medium heat. Using a fork, carefully remove the slices of bread from the almond mixture, and place them in the hot skillet. Cook the bread slices for 1-2 minutes or until golden brown, carefully flip the slices over, and cook an additional 1-2 minutes or until golden brown. While cooking the first batch, repeat the soaking procedure for the remaining 4 slices of bread. Transfer the French toast to a large plate. Lightly oil the skillet again with a little safflower oil and repeat the cooking procedure for the remaining slices of bread. Serve the French toast with your choice of jams, preserves, syrups, or fresh fruit.

Yield: 8 slices

 

Pepper Divider

 

Blueberry Corncakes

1 1/4 cups whole wheat pastry flour, divided
3/4 cup cornmeal
1 1/4 t. baking powder
1/2 t. baking soda
1/4 t. sea salt
1 1/3 cups soy milk, rice milk, or other non-dairy milk of choice
1/2 cup apple juice or water
10 oz. fresh or frozen blueberries
safflower oil

Place 2 T. of the whole wheat pastry flour in a medium bowl and set aside. In a large bowl, place the remaining whole wheat pastry flour, cornmeal, baking powder, baking soda, and salt, and stir well to combine. In a small bowl, place the soy milk and apple juice, and whisk well to combine. Add the wet ingredients to the dry ingredients and stir until just mixed. Place the blueberries in the medium bowl with the reserved whole wheat pastry flour and gently toss to thoroughly coat the blueberries with the flour. Gently fold the blueberries into the batter.

Using a little safflower oil, lightly oil a large non-stick skillet (or griddle), and place it over medium heat. Using a 1/4 cup measuring cup, portion the batter into the hot skillet, and cook until the corncakes have bubbles on top and the edges are slightly dry, about 3 minutes. Using a spatula, carefully flip over the corncakes and cook an additional 2-3 minutes or until golden brown. Transfer the corncakes to a non-stick cookie sheet and place in a 200 degree oven to keep warm while continuing with the remaining batter. Lightly oil the skillet again with a little safflower oil and repeat the cooking procedure for the remaining batter. Serve the corncakes with your choice of jams, preserves, syrups, or fresh fruit.

Yield: 16 pancakes

 

Pepper Divider

 

Tomatoes Rockefeller

1/2 cup onion, diced
1 T. olive oil
1 T. garlic, minced
4 cups spinach, triple washed, destemmed, and roughly chopped
1/4 cup freshly chopped basil
2 T. freshly chopped parsley
1/4 t. sea salt
1/4 t. paprika
1/8 t. freshly ground black pepper
1/8 t. ground nutmeg
3 large tomatoes
2 T. breadcrumbs

In a non-stick skillet, saute the onion in the olive oil for 3 minutes to soften. Add the garlic and saute an additional 1 minute. Add the spinach, fresh herbs, salt, paprika, pepper, and nutmeg, and saute an additional 1-2 minutes or until spinach wilts. Remove the skillet from the heat. Carefully remove the stems from the tomatoes, then cut them in half crosswise, and gently remove the seeds while keeping the tomatoes halves intact. Place the tomato halves, cut-side up, in a casserole dish. Divide the spinach mixture evenly among the tomato halves and then sprinkle the breadcrumbs over the top. Bake at 375 degrees for 15-18 minutes or until the breadcrumbs are lightly browned.

Serves 6

 

Pepper Divider

 

Pistachio and Grape-Studded Quinoa Salad

1 1/2 cups water
1 cup apple juice
1 T. ginger, minced
2 cups quinoa, well rinsed
1 cup English cucumber, cut into quarters lengthwise, and thinly sliced
1 cup seedless red grapes, cut in half
1 cup seedless white grapes, cut in half
1 cup pistachios, shelled, and roughly chopped
1/2 cup green onion, thinly sliced
1/4 cup freshly chopped parsley
3 T. raspberry vinegar or red wine vinegar
2 T. apple juice or water
2 T. olive oil
2 T. toasted sesame oil
2 t. unbleached cane sugar (or white sugar from sugar beets)
1/2 t. sea salt
1/4 t. cinnamon
red-tipped lettuce leaves, for garnishing

In a medium saucepan, place the water, apple juice, and minced ginger, and bring the mixture to a boil. Add the quinoa, cover, reduce the heat, and simmer for 15 minutes or until tender. Drain off any excess liquid, transfer the quinoa to a bowl, fluff with a fork, and set aside to cool completely. Add the cucumber, red and white grapes, pistachios, green onions, and parsley to the cooled quinoa, and toss lightly. In a small bowl, place the remaining ingredients (except the lettuce leaves), and whisk well to combine. Pour the dressing over the quinoa mixture and toss gently to combine. Cover, place in the refrigerator, and chill for 1 hour or more to allow the flavors to blend. Line a large bowl with the lettuce leaves. Gently toss the chilled quinoa salad, transfer the salad to the lettuce-lined bowl, and serve.

Serves 4 - 6

 

Pepper Divider

 

Tempeh Maple Sausage

2 - 8 oz. pkgs. tempeh, cut into cubes
2 t. Herbes de Provence
1 t. garlic powder
1 t. onion powder
1/4 t. freshly ground black pepper
1/2 cup whole wheat flour
1/2 cup apple, peeled, cored, and finely chopped
1/4 cup maple syrup
2 T. apple juice
2 T. safflower oil, plus additional for oiling pan
2 T. tamari

Begin by placing the cubes of tempeh in a steamer basket, steam for 15 minutes, and then set aside to cool. Using your fingers, crumble the steamed tempeh into a medium bowl. Add the Herbes de Provence, garlic powder, onion powder, and pepper, and toss well to thoroughly coat the tempeh with the seasonings. Add the remaining ingredients and stir well to combine.

Line a cookie sheet with a piece of parchment paper and set aside. Using a 1/4 cup measuring cup, portion the sausage patties by lightly filling the measuring cup with the tempeh mixture and gently pack into the cup with the back of a spoon. Flip the measuring cup over on to the prepared cookie sheet and give it a tap to release the patty. Repeat the portioning procedure for the remaining tempeh mixture, yielding 10 patties. Place the cookie sheet in the refrigerator and chill the patties for 1 hour or more.

Using a little safflower oil, lightly oil a non-stick skillet and place it over medium heat. In batches, cook the tempeh sausage patties until well browned, about 5-7 minutes. Carefully flip them over with a spatula and cook the patties an additional 5 minutes or until golden brown and crisp around the edges. Add additional safflower oil to the skillet, as needed, to prevent the patties from sticking between batches. Serve as a side dish, a sandwich filling, or crumble the cooked sausage patties on pizza, or use to add to sauces or main dishes.

**Note: These tempeh sausage patties can be prepared in larger batches, precooked, and frozen in an airtight container for later use. Then simply reheat in the oven or in a nonstick skillet until heated through.

Yield: 10 sausage patties

 

Pepper Divider

 

Scrambled Tofu Summer Hash

1 lb. firm tofu, patted dry
1 t. onion powder
1/2 t. garlic powder
1/4 t. turmeric
3 cups red-skin potatoes, washed well, and cut into 1-inch cubes
1 T. olive oil
1 1/2 cups orange or yellow pepper, destemmed, deseeded, and diced
1 cup green onion, thinly sliced
1 T. garlic, minced
1 1/2 cups fresh or frozen peas
1 cup Roma tomatoes, deseeded, and diced
1/4 cup freshly chopped chives
2 T. freshly chopped dill
2 T. freshly chopped parsley
2 T. nutritional yeast flakes
1/2 t. sea salt
1/8 t. freshly ground black pepper

Using your fingers, crumble the tofu into a small bowl. Sprinkle the onion powder, garlic powder, and turmeric over the top of the tofu, toss well to evenly coat the tofu, and set aside. In a non-stick skillet, saute the cubed potatoes in the olive oil for 7-10 minutes, or until lightly browned around the edges. Add the orange pepper, green onion, and garlic, and saute an additional 2 minutes. Add the reserved tofu and peas, and saute the mixture an additional 3-5 minutes while stirring constantly or until potatoes are tender. Add the remaining ingredients, stir well to combine, and cook the mixture an additional 1-2 minutes or until the tomatoes start to soften. Taste and adjust seasonings, as needed.

Serves 4 - 6

 

Pepper Divider

 

Carrot, Sunflower Seed, and Raisin Bran Muffins

2 1/2 cups wheat bran
1 1/2 cups whole wheat flour
1 t. cinnamon
1/2 t. ground ginger
1/2 t. sea salt
1/4 t. ground nutmeg
1 1/2 cups apple juice
1/4 cup blackstrap molasses
2 T. sunflower oil, plus additional for oiling pan
3/4 cup carrots, shredded
1/2 cup sunflower seeds
1/2 cup raisins

Using a little sunflower oil, lightly oil a muffin pan and set aside. In a large bowl, place the wheat bran, whole wheat flour, cinnamon, ginger, salt, and nutmeg, and stir well to combine. In a small bowl, place the apple juice, molasses, and sunflower oil, and whisk well to combine. Add the wet ingredients to the dry ingredients and stir well to combine. Add the remaining ingredients and gently fold them into the muffin batter. Fill each of the prepared muffin cups 3/4 full with the batter. Bake at 350 degrees for 25-30 minutes or until an inserted toothpick comes out clean. Remove the muffin tin from the oven and allow the muffins to cool for several minutes before removing them from the muffin tin. Store the completely cooled muffins in an airtight container.

Yield: 1 Dozen

 

Pepper Divider

 

Cinnamon Twists

1/3 cup warm water
1 -1/4 oz. pkg. active dry yeast
1/2 cup Sucanat (or brown sugar from sugar beets), divided
1 t. cinnamon
2 1/2 cups unbleached flour
1/2 cup soy flour
3 T. arrowroot
1 t. sea salt
1/8 t. baking soda
3/4 cup vegan tofu sour cream
1/4 cup non-hydrogenated vegan margarine, divided

Line two cookie sheets with pieces of parchment paper and set aside. In a small bowl or measuring cup, combine the warm water and yeast, stir to dissolve the yeast, and set aside until bubbly, about 10-15 minutes. In a small bowl, place 1/3 cup of Sucanat and cinnamon, stir well, and set aside. In a large bowl, place the flour, soy flour, the remaining Sucanat, arrowroot, salt, and baking soda, and stir well to combine. Add the yeast mixture, sour cream, and 2 T. of the margarine, and stir well to form a soft dough.

Turn the dough out onto a floured work surface and knead, adding additional flour if needed, until the dough is smooth and elastic, about 5 minutes. Roll the dough into a 24 x 6-inch rectangle. Spread the remaining 2 T. of margarine over the entire surface, sprinkle the reserved Sucanat-cinnamon mixture lengthwise over one half of the dough, and then fold the other half of the dough over to enclose the cinnamon filling. Using your fingers, gently press around all the edges to seal. Using a sharp knife or pastry wheel cutter, cut the dough into 24 1-inch strips.

To shape the twists: hold one of the cut strips at both ends, twist in opposite directions, place on the prepared cookie sheets, and press both ends of the twist to the parchment paper to help them keep their shape. Repeat the shaping procedure for the remaining strips and space them 2 inches apart on the prepared cookie sheets. Cover the cookie sheets with clean towels, place in a warm place, and set them aside to rise for 1 hour. Carefully remove the towels and then bake at 375 degrees for 12-15 minutes or until golden brown. Serve warm or at room temperature. Store completely cooled cinnamon twists in an airtight container.

Yield: 2 Dozen

 
 

Garlic Press

 
 
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