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What to do with Bits and Pieces? Mini Chickpea Frittatas/Savory Muffins

What to do with all those its and pieces leftover from unused ingredients? Make mini frittatas. Frittatas are one of the best ways to use up all those ingredients leftover from other meals.

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For instance, I had some kale, part of a red pepper, half an onion and some cherry tomatoes. There was not really enough for soup, but enough to make some mini chickpea frittatas. These are great for batch cooking. I made them in a bakery size tin (6 well), however, you could use a 12 well tin as well. They came out perfect, light and airy. You could call them savory muffins.

Need something quick for breakfast? These are perfect. They are great at room temperature, loaded with protein and nutrient rich veggies. They are easy to change up anytime. Just use what little bits and pieces you have leftover from other recipes.

Veggie Mixture: 

  • 1/2 large onion, diced
  • 1/2 c red bell pepper, diced
  • 1 c kale, chopped
  • 1/2 c tomatoes, cherry, quartered
  • 1 tbsp garlic cloves, minced
  • 2 tbsp vegetable broth

Combine all ingredients into a large pan over medium-high heat. Cook until veggies have softened and onions are translucent. Set aside.

Preheat oven to 375 degrees.

Dry Ingredients:

  • 1 c chickpea flour
  • 2 tsp baking powder
  • 2 tsp savory blend
  • 3 tbsp nutritional yeast
  • 1/4 tsp black salt
  • 1/4 tsp turmeric

Whisk together all dry ingredients until they are well combined. Set aside.

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Wet Ingredients:

  • 1 c water
  • 1 lemon, juiced

Pour wet ingredients into dry ingredients and whisk thoroughly. Stir veggie mixture into chickpea mixture. Make sure it is combined completely.

Pour into muffins tins.

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Bake for 20-25 minutes, until a toothpick inserted comes out clean.

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Serve. Eat. Enjoy.

Note: These are great serve for part of a brunch, or any other meal.

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Chickpea Garden Frittata

I have been wracking my brain on how I could make a Frittata without eggs, of course, and without soy. Then I remembered a recipe using chickpea flour for the eggs, perfect.

What I like about frittatas is that you can put just about anything in it and it always turns out good. It is a great way to use up some leftovers and make it a completely different kind of meal or flavor profile.

I will break the recipe up into three different easy steps: Veggies, Dry, and Wet Ingredients. One thing nice about this is you use one pan for the sauteing and baking. I think less cleanup work is always good.

This particular recipe is heavy on the veggies, but that is how I like it.

Veggies:

  • 1 c onion, diced
  • 1/2 c celery, diced
  • 1  red bell pepper, diced
  • 2 tbsp vegetable broth, plus more as needed
  • 2 Roma tomato(es), diced
  • 1 tbsp garlic clove, minced

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In a large nonstick/ceramic pan add onion, celery, red bell pepper and broth. Cook veggies until onions are translucent and the celery and red peppers are softened. Add tomatoes and garlic. Cook until garlic is fragrant and the onions are just heated through.

Dry Ingredients:

  • 1 c chickpea flour
  • 3 tbsp nutritional yeast
  • 2 tsp All-Purpose Seasoning
  • 1/2 tsp baking powder
  • 1/4 tsp black salt
  • 1/4 tsp turmeric

Combine all dry ingredients onto a large bowl and whisk together.

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Preheat oven to 350 degrees.

Wet Ingredients:

  • 1 c water
  • 1 lemon, juiced

Add wet ingredients to the dry ingredients and let the batter set for about 5-10 minutes. The batter will thicken during this time.

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Add veggies to batter and stir until well incorporated.

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Pour batter back into pan and put into oven. Bake for 15-20 minutes. A toothpick should come out clean.

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Note: This perfect for any meal or any occasion. Also I like to serve this with a Balsamic Syrup.

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Serve. Eat. Enjoy.

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Blueberry Crumble with Sweet Potato Cream

I had went to the grocery store when I returned from a trip. I bought blueberries without realizing I already had some hiding in the refrigerator. So now I have a ton of blueberries to use. The blueberries are the inspiration for this summery treat.

The sweet potato (white) makes a luscious creamy sauce. If you do not like sweet potatoes, try the white variety they have a different flavor. Hard to believe this sweet sauce is made out of veggies.

Filling:

  • 4 c blueberries, fresh
  • 1/2 c coconut sugar
  • 1/2 tsp cinnamon, ground
  • 1/4 tsp ginger, ground
  • 1/4 tsp nutmeg, grated
  • 2 tbsp lemon, juice
  • zest of lemon
  • 4 tbsp arrowroot/cornstarch
  • 3 tbsp earth balance or almond butter

In a large bowl combine all the ingredients and stir so the blueberries are coated. Spoon into a baking dish (rectangular cake size).

Crumble Topping:

  • 1 c GF rolled oats
  • 1 c pecans, chopped
  • 6 Medjool, dates, chopped
  • 4 tbsp GF Flour Blend – Vegan
  • 1/2 tsp cinnamon, ground
  • 1/4 tsp ginger, ground
  • 1/4 tsp nutmeg, grated

Mix together all the ingredients and spoon on top of the blueberry mixture.

Preheat oven to 375 degrees. Bakes for 30-35 minutes. The fruit mixture should be bubbly. Let cool about 10 minutes before serving. Top with Sweet Potato Cream.

Sweet Potato Cream:

  • 5 c sweet potato (white), cubed, steamed
  • 2/3 c maple syrup
  • 2 tbsp pure vanilla extract
  • 3/4 – 1 c water

Peel and cubed sweet potato into 1 inch cubes. Steam potatoes. (You can either use a covered pot with a steamer basket or your microwave.) The potatoes should be fork tender. Let cool completely.

Combine all the ingredients into a high-speed blender. Start with a 1/2 c of water and add more as needed, until it reaches a smooth and creamy consistency and your desired thickness. Chill. for at least an hour.

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Easy Blueberry Banana Bars

These bars are a great on the go breakfast or snack, or if you are going camping or hiking. They are portable and incredibly easy to make. This is a one bowl recipe that is packed with fruit flavor.

Have a couple of bananas past their prime, but not enough for bread or muffins? This recipe is perfect for them.

  • 2 bananas, very ripe
  • 1 1/2 c gluten-free rolled oats
  • 3 dates, pitted, finely chopped
  • 3 tbsp walnuts, chopped
  • 1 tbsp pure vanilla extract
  • 1/4 tsp cinnamon, ground
  • 1/8 tsp ginger, ground
  • 1/2 c blueberries, fresh or frozen

Preheat oven to 350 degrees. Line an 8×8 baking dish with parchment paper.

In a large bowl mash the bananas with a fork.

Add in oats, dates, walnuts, vanilla, cinnamon and ginger. Stir mixture until well combined.

Fold blueberries into oat mixture.

Spoon mixture into prepared baking dish.

Bake bar mixture for about 30 – 35 minutes. the edges will begin to turn brown.

Let cool for about 5-10 minutes.

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Share. Eat. Enjoy.

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Breakfast Burritos

I made breakfast burritos for lunch today. They turned out so good – omnivore approved. That is one of my goals when I come up with a meal. Omnivores will love the meal just as much as us vegans. That is the best way to get others to try this way of eating.

As the title says I made burritos for me with gluten-free tortillas and my husband had his with naan. It looked amazing as well.

  • 1 pkg tofu, firm, drained, pressed
  • Savory Spice Blend, generous amount
  • black salt, generous pinch
  • vegetable broth, as needed
  • 2 c shredded potatoes, frozen
  • vegan cheese shreds (optional)
  • salsa, your favorite
  • 1 avocado(s), chopped
  • gluten-free tortillas

Season tofu with Savory Spice Blend. Rub into tofu and let set as you gather your other ingredients.

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Add 1-2 tablespoons of vegetable broth to a large skillet over medium heat.

Add tofu, seasoned side down to the skillet with the vegetable broth. Season other side of tofu with more Savory Spice Blend and black salt.

Break up tofu with spatula. Add 1-2 more tablespoons of vegetable broth. This adds additional flavor and helps the tofu from sticking to the pan. Cook tofu until it is heated through and resembles scrambled eggs. Transfer to a plate and set aside.

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Add 1-2 tablespoons of vegetable to skillet you cooked the tofu in. Add the shredded potatoes and vegan cheese shreds. Spread them out evenly. Let them set and cook. Do not stir at this time. By letting them set there they get golden brown. If you stir them they will not get golden.

When the potatoes have got golden brown turn them over and repeat the browning process on this side.

Return tofu scramble to potatoes. Add avocado and salsa to the potato mixture. Stir.

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Spoon filling into tortillas and roll into a burrito. Top burrito with additional salsa.

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Serv. Eat. Enjoy.

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Blueberry Pancakes – Vegan/WFPB

I adapted this recipe from my paleo version on my blog to a vegan recipe. It passed the omnivore test They have a wonderful flavor that all in your household will love. I like that they are not too sweet.

Dry Ingredients:

In a large mixing bowl whisk together all the dry ingredients.

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Wet Ingredients:

  • 2c Oat Milk, unsweetened
  • 3 tbsp almond butter, melted
  • 2 tsp pure vanilla extract
  • 2 tbsp lemon juice

In a large liquid measuring cup whisk together all wet ingredients.

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Whisk together dry and wet ingredients. Set aside while griddle is heating to 350 degrees. (You can cook these in a cast iron or non-stick skillet.)

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Pour batter onto griddle.

Stir Ins:

  • 1 c blueberries, fresh

I like to top the pancakes with the blueberries instead of adding them into the batter. I like to do this so that there is an evenly distribution of blueberries. By using this method the blueberries do not sink to the bottom of the batter.

It is time to flip the pancakes over when bubbles begin to form on the top of the pancake.

Serve with your favorite topping. Eat. Enjoy.

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O’Brien Tofu Scramble

I have been meaning to make this breakfast for sometime. Whenever I would get ready to make it I would be missing one of the ingredients. Today is the day. I have all the ingredients.

Right this moment I am pressing the tofu to get the liquid out and so I can impart more flavor into the tofu. Tofu is a blank canvas, which means you can season it however you want to.

I am using a shortcut ingredient in this scramble. Frozen O’Brien breakfast potatoes. They contain some peppers and onions. They are perfect for some additional flavor and bulk.

This meal is not just for breakfast. You can make this anytime. This would make a great brunch item to share. Make the GF Blueberry muffins and a beautiful bowl of mixed fruit  to go along with the scramble and you will have a wonderful Sunday brunch with your family and friends.

  • 14 oz. firm tofu, pressed
  • Savory Spice Blend, to taste
  • Couple of Pinches of black salt
  • 4 c O’Brien Potatoes, frozen
  • Vegetable broth as needed
  • 1 tbsp nutritional yeast
  • 1 avocado, sliced

Press the tofu for at least 30 minutes to get the liquid out.

Season pressed tofu with Savory Spice blend and black salt. (The black salt will help give it that eggy flavor that you come to expect from scramble eggs.) Set aside.

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Over medim-high heat in a large pan cook O’Brien potatoes to a golden brown color. Use vegetable broth as needed to keep the potatoes from sticking. You may also want to turn down the heat to medium if the potatoes are browning too quickly. Transfer potatoes to a plate and set aside.

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Before you add the tofu deglaze the pan with vegetable broth to make sure you get all those bits of flavor.Add tofu to the pan that you cooked the potatoes in.

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Cook tofu until they resemble scrambled eggs. Return potatoes to tofu and stir. Add nutritional yeast . Taste for seasoning. I added more Savory Blend.

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Serve. Eat. Enjoy.

Note: This scramble would be great to be used for breakfast burritos/tacos. Add a little salsa and you have a great filling and nutritious breakfast to grab and go.

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Peach Crumble

Peach season is starting and I am loving the smell the taste and everything else about these peaches. To commemorate the season I made a peach crumble. This recipe makes 8×8 baking dish, however, it could be doubled and tripled to bring to a barbecue or picnic. I promise this will be a hit wherever you take this sweet treat.

Filling:

  • 3 large peaches, cubed
  • 1/2 c organic sugar
  • 1/4 tsp ginger, ground
  • 1/4 tsp nutmeg, freshly grated
  • 2 tbsp Meyer lemon juice
  • zest of Meyer lemon
  • 2 tbsp arrowroot/cornstarch
  • 3 tbsp earth balance cut into pea size or almond butter

In a large bowl combine all the ingredients. Spoon into an 8×8 baking dish.

Crumble:

  • 1/2 c GF rolled oats
  • 1/2 c almonds, sliced
  • 4 Medjool dates, chopped
  • 2 tbsp GF Flour Blend – Vegan
  • 1/4 tsp ginger, ground
  • 1/4 tsp nutmeg, freshly grated

Mix together all the ingredients. Spoon crumble onto peach mixture.

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Preheat oven to 375. Bake for 30 minutes. Let cool about 10 minutes before serving. top with your favorite topping.

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Steel Cut Oats with Berries

Steel Cut Oats have become my new favorite breakfast. I love the chew of the Steel Cut Oats, the burst of berries and knowing I am starting my day off with the right kind of fuel. This recipe serves two, however, you can make a big batch of these oats and warm them in the microwave on another day. Batch cooking at its finest.

  • 2 c almond milk, vanilla
  • 1/2 c GF steel-cut oats
  • 1/2 tsp cinnamon, ground
  • 1/4 tsp ginger, ground
  • 1/4 tsp nutmeg, freshly grated
  • 1 c berries, mixed, divided
  • 2 tbsp, ground flax seed, divided
  • maple syrup, optional

In a medium sauce pan add almond milk, oats, cinnamon, ginger and nutmeg. Over medium heat bring to a boil, stirring often.

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Once the oats have come to a boil reduce heat and simmer until oats are at desired consistency. Continue to stir frequently.

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Note: Oats will continue to thicken as they cool.

Top with your favorite berries.

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Serve. Eat. Enjoy.

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Berry Explosion Smoothie Bowl

This smoothie bowl is berry packed and a beautiful hue of purple. I topped it with my homemade granola that gave it a needed crunch and chew factor.  It is loaded with antioxidants from the variety of berries in this smoothie bowl. Let’s just say it will do your body good.

  • 1/2 c blackberries
  • 1/2c raspberries
  • 1/2 c strawberries
  • 1/2 c blueberries
  • 1/2 c purple grapes
  • 1 tsp ground flax seed

Topping:

Combine all ingredients into a high-speed blender.

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Blitz until smooth and creamy.

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Pour into bowl and top with homemade granola.

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Serve. Eat. Enjoy.