Tag Archives: breakfast

Crispy Coconut Bacon

5 Oct

If you enjoy bacon but not the part about it coming from a pig, you are in luck because there are various tasty alternatives available (one such version is my Tofaken). The latest craze, however, is coconut bacon. People go cuckoo for this stuff and I can understand why. While coconut flakes pack a lot of calories and fat, they are also low in carbohydrates and high in fiber (source).

To further boost the nutritional value of this coconut bacon, these crispy little guys are seasoned with liquid aminos (which boasts 16 different amino acids) and practically melt in your mouth. They make an excellent addition to nearly any salad, sandwich or wrap, and can even be enjoyed by themselves. Enjoy!

Coconut Bacon

Crispy Coconut Bacon
Yields 1 cup

1/4 cup liquid aminos
1 teaspoon pure maple syrup
1/4 teaspoon liquid smoke
1 cup dried, unsweetened coconut flakes
oil for the pan

Place first three ingredients in a small bowl and mix until combined. Add coconut flakes and stir to coat. Cover with plastic wrap and allow to marinate for 1 hour.

Preheat oven to 300° F. Grease a large baking sheet with oil.

Evenly spread marinated coconut flakes on prepared baking sheet and spray with oil. Bake in preheated oven for 30-40 minutes, or until desired crispness is achieved. Remove and allow to cool before consuming.

Product Review and Recipe: FoMu Ice Cream

8 Jun

FoMu Premium Alternative Ice CreamOne thing I love about the vegan lifestyle is that many of those involved are committed to the environment, and the folks at FoMu are no exception. Specializing in premium alternative ice cream, the company’s ingredients come from local sources, their disposables and packaging are compostable or recyclable, and their stores are built from recycled materials (source).

Based out of Watertown, MA, FoMu (short for “faux moo”) started making and selling their gourmet ice cream in 2011. FoMu’s products are 100% plant-based and certified kosher, using organic ingredients whenever possible, and sweetened with agave nectar and unrefined cane sugar. Not only are their ice creams, toppings and inclusions made from scratch, most of their ice creams are coconut-based, some of which are free from gluten and nuts.

Upon first glance at their list of ice creams, my interest in FoMu was piqued when I noticed flavors such as Avocado and Bourbon Maple Walnut. Alcohol in ice cream? Yes, please! Should you not be the adventurous type when it comes to ice cream, have no fear, among their current selection of 21 flavors, FoMu offers classics such as Mint Chip, Strawberry and Vanilla Bean.

If you don’t live on the east coast, this will come as great news to you: FoMu ships their ice cream to nearly anywhere in the Contiguous United States! With summer just around the corner, now is the perfect time to enjoy some of this sweet, creamy goodness.

FoMu Banoffee Pie Ice Cream Banoffee Pie
The word I would use to describe this ice cream is magical. FoMu’s Banoffee Pie is a banana and toffee ice cream studded with dark chocolate chips and graham crackers. Basically it is a pie turned into ice cream. Clever! The various inclusions in this ice cream go very well together, with each bite giving you different flavors to enjoy. Banoffee Pie is perfect for anyone, especially the kids.

FoMu Cake + Batter Ice Cream Cake and Batter
Tied for first place as my favorite FoMu ice cream, Cake and Batter is vanilla cake batter ice cream with chunks of homemade cake. I find this particular flavor to be refreshingly sweet, and the chunks of chocolate cake bring it to the next level. This is one of those ice creams that someone could easily eat a whole pint of if left to their own devices. It’s sinfully delicious!

FoMu Dark & Stormy Ice Cream Dark and Stormy
The most creative and mature ice cream of the bunch, Dark and Stormy is fashioned after the popular cocktail, which features dark rum, ginger and a hint of lime. With a softer texture, this gluten-free ice cream is ready-to-eat right out of the freezer. Upon first bite, Dark and Stormy has a strong ginger flavor, which is a bit overpowering for my tastes; however, this ice cream is an excellent choice for those who like the spice. The ginger provides a very slight kick, which is accented by the rum undertones.

FoMu Salted Caramel Ice Cream Salted Caramel
I like salted caramel and am somewhat of a self-proclaimed caramel snob. There is a particular sweet to salty ratio that needs to be met in order for me to approve of it. When I tried FoMu’s Salted Caramel ice cream, I was very impressed! The salted caramel flavor is excellent and keeps me going back for spoonful after spoonful. One minor thing I noticed, however, is a slight burnt aftertaste. Depending on how you look at it, it can be a good thing as it adds an extra dimension of flavor. This gluten-free ice cream is tied for first place as my favorite of the bunch.

I’ve always enjoyed going against the norm by having breakfast for dinner, so why not have dessert for breakfast? Feeling adventurous, I wanted to try melting one of FoMu’s ice creams and using it in pancake batter…it worked! These pancakes are gluten-free (if you use a gluten-free ice cream) and can be flavored with any ice cream of your choosing.

Banoffee Pie Ice Cream Pancakes
Banoffee Pie Ice Cream Pancakes (pictured above)

Gluten-Free Ice Cream Pancakes
Yields 8 (5-6 inch) pancakes

Dry Ingredients:
1 cup sweet white sorghum flour
1/2 cup + 4 teaspoons gluten-free oat flour
1/2 cup + 4 teaspoons potato starch
2 tablespoons granulated sugar
1 tablespoon gluten-free baking powder
pinch salt

Wet Ingredients:
3/4 cup gluten-free FoMu ice cream, melted*
1 cup regular unsweetened almond milk
2 tablespoons canola oil

In a medium-size bowl, mix together dry ingredients. Add wet ingredients and stir just until combined.

Heat a non-stick frying pan or pancake griddle over medium heat. Pour approximately 1/3 cup batter into the pan.

Allow pancake to cook for 30-60 seconds, or until bubbles form and edges lose their gloss. Flip over and cook an additional 30-60 seconds on the other side. Remove and place on a paper towel-covered plate.

Repeat until all batter has been used. Allow to cool slightly before consuming.

*There are currently four FoMu ice cream flavors that are not gluten-free: Banoffee Pie, Chocolate Brownie, Cake and Batter, and Cookie Dough.

Salted Caramel Ice Cream Pancakes
Salted Caramel Ice Cream Pancakes (pictured above)

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NOTE: The products noted above were free samples provided by FoMu, which has no affiliation with Vegan Food Addict. The views and opinions expressed herein are solely that of Vegan Food Addict and do not necessarily reflect that of others.

Oatmeal Banana Breakfast Cookies

8 Oct

Oatmeal is a breakfast staple in many households throughout the country. Often enhanced with brown sugar and various other sweeteners, prepackaged oatmeal can contain a large amount of sugar, rendering it less healthy than intended. One such example is that of a popular fast food chain who’s oatmeal contains 32g sugar!

Inspired by a recipe I enjoyed on one of my many detoxes, these Oatmeal Banana Breakfast Cookies are an excellent way to start your day. Containing natural sugars provided by fruit, these cookies are also perfect as a pre-workout energizer.

Oatmeal Banana Breakfast Cookies

Oatmeal Banana Breakfast Cookies
Yields 8-10 cookies

3 large ripe bananas, mashed
1/3 cup unsweetened peanut butter (creamy or crunchy)
1/4 cup unsweetened applesauce
2-1/4 cups quick-cooking oats
1/3 cup oat flour
1/2 teaspoon baking powder
1/4 rounded teaspoon ground cinnamon
pinch salt

Preheat oven to 350º F. Cover a baking sheet with parchment paper and set aside.

Mix together bananas, peanut butter and applesauce until combined; set aside.

In a separate bowl, combine oats, flour, baking powder, cinnamon and salt. Add to banana mixture and stir to combine.

Place 1/4 cup fulls of batter approximately 2 inches apart on prepared baking sheet. Bake in preheated oven for 15-17 minutes, or until a toothpick, when inserted near the center of a cookie, comes out clean.

Prefer more sweetness? Add 1-2 tablespoons pure maple syrup as well as an additional tablespoon or two of flour (as needed) and proceed with the recipe as directed.

Apple Cinnamon Quinoa

9 Jun

Quinoa is most often used in savory dishes, however, this versatile seed can also be enjoyed in a sweeter setting. With the addition of applesauce, cinnamon and maple syrup, the following recipe for Apple Cinnamon Quinoa provides a sweet start to your day. Check out the health benefits, in addition to a savory recipe featuring quinoa here.

Apple Cinnamon Quinoa

Apple Cinnamon Quinoa

1 cup uncooked quinoa
1-3/4 cups water
1/2 cup plain unsweetened applesauce
1/2 teaspoon ground cinnamon
2-3 tablespoons pure maple syrup

Combine all ingredients except for maple syrup in a medium-size saucepan and bring to a boil over high heat. Cover, reduce heat to low and simmer 15-30 minutes, stirring half-way through, or until liquid has absorbed and quinoa is fluffy.

Remove lid and carefully mix in syrup. Allow to cool slightly before eating.

Tofu and Sausage Sauté

2 Feb

I love weekends. Why? Because I have time to cook and savor a sizeable breakfast. And if you don’t know by now, I love my breakfast!

A little note: anytime I mention sausage, cheese, or any other typically animal-based product, I am referring to the vegan version.

Tofu and Sausage Sauté is one of the most popular recipes of mine. My family, herbivores and omnivores alike, always devour it. This protein-packed dish is chock full of tofu, “sausage”, greens and “cheese”, most of which are excellent sources of protein; topped with a delicious, savory sauce. Tofu and Sausage Sauté is perfect for anyone, especially those who live an active lifestyle. Following is the estimated amount of protein this dish provides:

  • Tofu: fried tofu provides over 67 grams of protein per 14-ounce serving (source)
  • Vegan Sausage: seitan-based sausage contains approximately 26 grams of protein per 4-ounce serving (source)
  • Spinach or Kale: raw spinach has 1.35 grams of protein per 1-1/2 cup serving (source) and raw kale has 3.3 grams of protein per 1½ cup serving (source)
  • Vegan Cheese: vegan cheese typically contains approximately 1 gram of protein per 1/4 cup serving (source, source and source)

Tofu & Sausage Sauté

Tofu and Sausage Sauté

1 (14-ounce) package extra firm tofu, drained
2 tablespoons canola or peanut oil
1/2 cup crumbled or diced vegan sausage
2 tablespoons diced white onion
1-1/2 cups chopped fresh spinach or kale
1/4 cup shredded or diced vegan cheese (I prefer mozzarella or monterey jack)

Sauce:
2 tablespoons soy sauce
2 teaspoons yellow mustard
1 teaspoon dried dill weed
1/2 teaspoon garlic powder

Press tofu by wrapping in cloth or paper towels and weighing down with a couple of plates for 20-30 minutes. After this time, cut tofu into 1/2-inch cubes and set aside.

Meanwhile, prepare sauce by combining soy sauce, mustard, dill weed and garlic powder in a small glass and mixing until combined. Set aside.

Heat oil in a large skillet over medium-high heat. Add tofu and cook until light brown on all sides, turning occasionally. Add sausage and onion to the pan and cook, stirring often until onion is translucent and sausage begins to brown, approximately 5-10 minutes. Add spinach or kale and continue to cook for an additional 5 minutes, or just until tender. Remove from heat and add the sauce, stirring to coat. Finish by sprinkling cheese over top and mixing in if desired.

Breakfast Bake Extravaganza

12 Nov

Breakfast is the most important meal of the day. This is because it gets your metabolism going and provides that bit of energy to help kickstart your day.

Now I don’t know about you but I absolutely love breakfast. If I could have a buffet filled with vegan scrambles, cheese, bacon and sausage, hash browns, biscuits, cinnamon rolls, pancakes, french toast, hell, everything, I would be a happy camper. But alas, having all that can be expensive and time-consuming to make. SO, why not create something that encompasses many of the above? I present to you my Breakfast Bake Extravaganza. This recipe is easily adaptable if you prefer broccoli, bell peppers, zucchini or any other vegetable of your choosing. You could also add some tofaken. Yum!

Breakfast Bake Extravaganza with green onion, mushrooms, spinach, tater tots and vegan Canadian bacon and cheese

Breakfast Bake Extravaganza

2 (14-ounce) packages firm tofu
1/2 (8-ounce) package fresh or frozen chopped spinach
1 tablespoon olive oil
1/2 (8-ounce) package white button mushrooms, chopped
2 stalks green onion, green parts chopped
2 tablespoons cornstarch
4 teaspoons nutritional yeast
4 teaspoons lemon juice
1 tablespoon onion powder
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon turmeric
2 cups frozen tater tots
1/2 (8-ounce) package vegan shredded cheddar cheese
1/2 (6-ounce) package vegan Canadian bacon, chopped

Preheat oven to 350º F. Grease 9″ x 9″ glass baking pan; set aside.

Drain the tofu and wrap in a clean, dry towel. Place a heavy item over it and allow to sit for 30 minutes.

If using fresh spinach, bring a medium pot of water to a boil over high heat. Add spinach, stirring often, and boil for 2-3 minutes, or until tender. Drain and rinse spinach until water runs dry, then squeeze out as much liquid as possible. Chop and set aside. If using frozen spinach, thaw, rinse until water is clear, then squeeze out as much liquid as possible. Set aside.

Meanwhile, heat olive oil in frying pan over medium heat until hot. Add mushrooms and cook, stirring often, until tender, approximately 3-5 minutes. Remove from heat and set aside.

In a food processor combine pressed tofu, cornstarch, nutritional yeast, lemon juice, onion powder, salt, pepper and turmeric. Process until combined. Pour out into a large mixing bowl and add mushrooms and spinach, green onion, tater tots, cheese and Canadian bacon. Stir until combined.

Pour mixture into prepared baking pan and spread evenly using the back of a spoon. Bake in preheated oven for 45 minutes, or until a knife inserted near the center comes out clean.

Breakfast Bake Extravaganza

Moist Coconut Peanut Butter Muffins

5 Jun

I absolutely love peanut butter. I attribute this love to my late grandfather who loved it as well. He and my grandmother always had a magnet on their fridge that said, “Reach for the peanut butter instead!” Peanut butter contains calcium, fiber, iron, potassium, protein and vitamin E. Peanut butter is delicious on so many things such as apples, french toast, pancakes, waffles, noodles, etc. The combination, however, of coconut and peanut butter, for me, is a match made in heaven. These muffins are perfect for breakfast, lunch or dinner.

Moist Coconut Peanut Butter Muffins

Peanut Butter Coconut Muffins
Yields 12 muffins

1-3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup peanut butter
1-1/2 cups coconut milk
1/2 cup sugar
2 tablespoons coconut oil (canola or peanut oil may also be used)

Preheat oven to 400º F. Grease muffin pan or line with baking cups.

In a medium bowl mix together flour, baking powder and salt. Set aside. In a separate large bowl, mix together peanut butter, sugar, coconut milk and oil until thoroughly combined. Gradually add flour mixture, and mix just until moistened. Spoon batter into prepared muffin cups, filling each 2/3 full. Bake for 18-20 minutes or until a toothpick inserted near the center comes out clean.

Read more about the health benefits of peanut butter here.

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