Category Archives: breakfast

Vegan EVERYTHING Bagels

I absolutely love the smell of yeast rising and bread baking on a lazy weekend morning. It helps warm the house on these winter days and fills the air full of delicious smells. Bagels are one of my favorites things to make because they seem so complicated but are relatively simple – it just takes a little time and patience. Things can be simplified even further if you have a stand mixer. If you don’t have one – that’s OK – it’ll just take a little more elbow grease.

In a large bowl combine the warm water, yeast, and sugar. Give it a good stir and let sit for 5 minutes. It should start to bubble as the yeast activates. Combine the salt and flour in a separate bowl. Slowly add it to the water mixture. I used my KitchenAid mixer on its lowest setting with the dough hook and let it run for about 10 minutes until the dough formed a nice, smooth ball that didn’t stick to the bowl.

Cover with a towel and set aside in a warm place to rise for 1 hour. My house is pretty cold so I turned my oven on just long enough to get it warmed up and slipped the covered bowl inside. The dough will have doubled in size. Punch it back down with a fist and remove from bowl on to a cutting board.

At this point preheat your oven to 400° and bring 3 quarts of water to boil in a large pot. Once the water is boiling, stir in 3 tablespoons of sugar. My understanding is that sugar or baking soda in the water help give the bagels more color or shine. Also combine your toppings together in a small bowl and line a baking sheet with parchment paper. I don’t like scrambling towards the end so having all these small details out of the way will help a lot.

Cut the dough in half then into fourths so that you end up with eight pieces. Roll them into tight balls and use a thumb to press a hole into the middle of each, stretch the dough until the hole is about 1 ½ inches in diameter.

Drop as many as will comfortably fit into the pot of boiling water. Allow to boil on each side for 30 seconds then remove from the water bath. This might need to be done in several batches. I brushed a little melted vegan butter onto the tops of each bagel before dipped each into the bowl of toppings.

I used a mixture of black and white sesame seeds, poppy seeds, dried minced onion, and caraway seeds. Make sure to give each a generous coating then place onto the parchment lined baking sheet and bake in oven for 20-25 minutes or until the tops are nicely browned. By this point the kitchen will smell amazing and you’ll be jonesing for a hot bagel fresh out of the oven. Top them with whatever you like – I prefer a little vegan cream cheese and alfalfa sprouts. Enjoy!

Everything Bagels
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Ingredients
  1. 2 teaspoons active dry yeast
  2. 1 ½ tablespoons sugar
  3. 1 ¼ cups luke warm water
  4. 3 ½ cups bread flour or all-purpose flour
  5. 3 tablespoons sugar
  6. 2 tablespoons vegan butter
  7. 1 ½ teaspoons salt
  8. 1 tablespoon each of sesame seeds, poppy seeds, dried minced onion, caraway seeds
  9. 1 teaspoon coarse salt
Instructions
  1. 1. Combine water, sugar, and yeast into bowl and let sit for 5 minutes until mixture begins to bubble.
  2. 2. Mix together salt and flour and add to water mixture. If using a stand mixer, use the dough hook on a low setting for about 10 minutes. The dough should be smooth and not sticking to the bowl.
  3. 3. Cover bowl with a towel and allow to sit in a warm place to rise for 1 hour.
  4. 4. Preheat oven to 400° and place 3 quarts of water on the stove to boil.Once the water comes to a boil, stir in 3 tablespoons sugar.
  5. 5. Punch down dough, remove from bowl, divide in half, then into fourths so that you end up with 8 pieces.
  6. 6. Roll each piece into a tight dough ball. With your finger, press a hole into the center of each ball. Use a little flour if necessary. Stretch and press until the whole is a bout 1 ½ inch in diameter.
  7. 7. Drop as many bagels as will fit in your pot into the boiling water and boil for 30 seconds on each side. Remove from boiling water with a slotted spoon and place on a parchment paper lined baking sheet. Continue this process until all bagels have been boiled.
  8. 8. Mix teaspoon of coarse salt and toppings into a small bowl. Brush each bagel with vegan butter then dip into bowl with toppings. Coat each bagel generously and then place back onto baking sheet.
  9. 9. Bake in the oven for 20-25 minutes or until the tops are nicely browned.
Notes
  1. *Store in a ziplock bag. Bagels should last about a week but can be frozen for long-term storage.
Artisanal Vegan http://www.artisanalvegan.com/

Teff Porridge with Dates & Walnuts

teff grains

My previous post was a review of my favorite Ethiopian restaurant. I thought this would be a perfect opportunity to piggyback that post with a recipe involving teff. Teff is an ancient grain from Africa as well as an important food source in Ethiopian cooking. The flat bread served with their cuisine, called injera, is made with teff flour. 

teff grains

The flour is fairly easy to come by in my area. The grains,  on the other hand, were difficult to find, so I ordered a few packages of Bob’s Red Mill whole grain teff from Amazon. The grains are surprisingly small – smaller than chia seeds – and remind me of little grains of brown sand. One serving dry is 1/4 cup; cooked it makes a pretty hardy, nutritionally dense food.

This recipe is similar to making oatmeal on the stove top except that the first step is to brown the grains until they begin to pop. You can top the porridge with pretty much anything you want. I favor dates but have also used apples, figs, and raisins. If it’s too thick, you can thin the porridge with a little water or soy milk. If you want to make your breakfast extra special, top it with full fat coconut milk or coconut whipped cream.

teff porridge

Teff Poridge with Dates & Walnuts
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Ingredients
  1. 1/2 cup dry teff grains
  2. 1/2 tbsp vegan butter
  3. 1 1/2 cup water
  4. 1/2 cup dates, cut into pieces
  5. 2 tbsp agave
  6. Walnuts, chopped
  7. Salt, pinch
  8. Non-dairy milk (optional)
Instructions
  1. Heat a sauce pan over medium heat.
  2. Add teff grains, stir, and allow to toast for about 5 minutes or until grains begin to pop.
  3. Add water and butter. Stir well. Bring to a boil, cover, and cook for 10 minutes.
  4. Stir in dates, agave, and salt. Cover and continue to cook for an additional 5-10 minutes or until teff is tender and desired consistency.
  5. Remove heat and let cook for a few minutes. Spoon into bowls and and top with walnuts, additional agave, and non-dairy milk.
Notes
  1. Makes 2 servings.
Adapted from Bob's Red Mill
Adapted from Bob's Red Mill
Artisanal Vegan http://www.artisanalvegan.com/

Creamy Coconut Water Smoothie

 vegetarian for a new generationWe’ve already had a pretty warm spring here in the Pacific Northwest, but the weather in the past few days has started to push 70º. Here’s a drink that’s perfect for the coming warm summer days. The recipe comes from Vegetarian for a New Generation by Liana Krissoff and it’s definitely worth checking out. One of my favorite features of the book is that the recipes are organized by season.

This smoothie is super easy to make and can be thrown together in a couple of minutes. Combine ice cubes, coconut water, avocado, lime juice, maple syrup, and mint in a blender and blend until smooth. The mint or basil is optional but highly recommended. I took a cutting from the mint in my yard, which is already growing out of control. Pour into a glass and enjoy!

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creamy coconut water smoothie

Creamy Coconut Water Smoothie
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Ingredients
  1. 1 cup ice cubes
  2. 1 cup pure coconut water
  3. 1/2 avocado, pitted
  4. 1 tbsp. fresh lime juice
  5. 1 tbsp. maple syrup
  6. 1 small spring of mint or basil (optional)
Instructions
  1. Put all ingredients in a blender and blend until very smooth. Pour into glass and serve.
Artisanal Vegan http://www.artisanalvegan.com/

Vegetable Tofu Scramble with Oven Roasted Rosemary Fingerling Potatoes

tofu scramble

Most days of the week I’m making breakfast as quickly as possible and flying out the door to work. I’ll make a big bowl of oatmeal, smoothies, or a meal replacement shake that I can drink in the car. Pretty much anything that I can make and eat in 20 minutes or less is fair game. The weekends are usually the only time I can take the time to make a proper breakfast and enjoy eating it.

This is my favorite tofu scramble recipe. Marinating the tofu beforehand allows it to absorb a lot of flavor well before it’s cooking in the pan. Nutritional yeast and turmeric are the two secret ingredients that really make this recipe. The first adds a cheesy and nutty flavor while the latter gives it its rich yellow color that’s reminiscent of scramble eggs.

marinade

Start by mixing the ingredients for the marinade in a large bowl. Press the tofu but don’t go crazy trying to get all the water out. I actually like having some liquid left as it helps incorporate the marinade and will eventually cook off in the pan. Break tofu up into large pieces and add to the bowl, mix together with marinade, and set aside. 

fingerling potatoes

Begin working on the potatoes so they’re in the oven baking while the scramble is cooking on the stove top. Wash the potatoes and assemble in an oven safe baking dish. Sprinkle with olive oil and seasonings and move them around in the dish to evenly distribute ingredients. Bake in oven for 30-40 minutes at 375º until potatoes are cooked through. I like to periodically give them a good shake so that they’re evenly baked on all sides.

tofu in marinadetofu scrambletofu scramble

Cook tofu mixture in a pan at medium-high heat for about 10 minutes or until the tofu begins to brown then set aside. While this is cooking, gather and cut your vegetables.  In another pan (I used the same one) add olive oil and onions and cook until they begin to turn translucent and lightly brown. Add in remaining vegetables, additional nutritional yeast and liquid aminos to taste. Cook until vegetables reach desired consistency. Serve with fingerling potatoes and any other sides you desire.

tofu scramble

 

Oven Roasted Rosemary Fingerling Potatoes
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Ingredients
  1. 1-2lbs fingerling potatoes
  2. 2 tbsp. olive oil
  3. 1 tsp. Italian seasoning
  4. 1 tsp. fresh rosemary, chopped
  5. 1/2 tsp. salt
Instructions
  1. 1. Preheat oven to 375º.
  2. 2. Wash potatoes and arrange in an oven safe baking dish.
  3. 3. Add oil, Italian seasoning, rosemary, and salt to potatoes and mix to evenly coat potatoes.
  4. 4. Roast in oven for 40 minutes or until potatoes are tender when poked with a fork.
Artisanal Vegan http://www.artisanalvegan.com/
Vegetable Tofu Scramble with Nutritional Yeast
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Tofu and Marinade Ingredients
  1. 1-14 oz. package of firm or extra firm tofu
  2. 3-4 tbsp. liquid aminos, tamari, or soy sauce
  3. 2 tbsp. toasted sesame oil
  4. 1/4 cup nutritional yeast
  5. 1/4 tsp. garlic powder
  6. 1/4 tsp. sea salt
  7. 1/4 tsp. turmeric
  8. 1/2 tsp. ground cumin
Vegetable Ingredients
  1. 1/2 yellow onion, chopped
  2. 1-2 cups broccoli florets, roughly cut into bit-sized pieces
  3. 5-6 sun-dried tomatoes (packed in olive oil), chopped
  4. 1-2 cups baby spinach
  5. 1/4 cup peas
  6. 1/4 cup corn
  7. 1 tbsp. nutritional yeast (optional)
  8. 1-2 tsp. liquid aminos, tamari, or soy sauce (optional)
Instructions
  1. 1. Combine liquid aminos, toasted sesame oil, nutritional yeast, garlic powder, and sea salt in a large bowl.
  2. 2. Drain and lightly press tofu. Break into large pieces and add to bowl with marinade. Stir to lightly coat and set aside. The tofu will absorb the flavors and take on a brown to yellow color from the turmeric and nutritional yeast.
  3. 3. Add tofu to a lightly oiled pan and cook at medium-high heat for about 10 minutes or until tofu begins to brown. Set aside.
  4. 4. Gather and prepare the vegetables. Cook onions in another lightly oiled pan until they turn translucent and begin to lightly brown. Add broccoli, sun-dried tomatoes, spinach, peas, corn, nutritional yeast, and liquid aminos. Stir and cook for about 5 minutes or until vegetable are cooked to desired consistency.
  5. 5. Add tofu to vegetable mixture and stir to combine.
Notes
  1. This recipe makes 4-5 hearty servings. Leftovers also refrigerate well and are delicious the next day in a tortilla or on their own.
Artisanal Vegan http://www.artisanalvegan.com/

Super Green Smoothie¹⁰

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I’ve never been great at math – not even good, actually. I remember I was in the slow math class in elementary school. I wasn’t the slowest of the group, though. I recall the teacher instructing us to count on our fingers and I was the fastest finger counter.

We once played a game where a math problem was written on the board and we went around the room challenging each other with the winner moving to the next round until everyone in the class had a change to compete. I was the last student standing, the winner. I still feel the pride from winning and in all honestly, I’m not entirely sure I actually won; I might have made it all up, but I believe I did and that’s all that matters.

With that being said, something to the “10th power” in relation to anything has got to be amazing, right? I thought I’d start with something super easy that I make several times a week after my runs and before heading off to work. I’ve made many variations of this over the past year or two and this seems to be the combination that I like best. It’s filling, tastes amazing, and is a great source of greens.

Super Green Smoothie

Ingredients:

1 cup non dairy milk  (I use soy but any will do.)
2 hand fulls of spinach
1 -2 springs of fresh mint
1 squeeze of agave
1 tbsp. hemp protein powder
1 tbsp. ground psyllium husk
1 tbsp. Trader Joe’s Very Green Powder
1 tsp. matcha powder
1 Frozen Banana
crushed ice

ingredients

Directions:

In a blender, add about a 1 cup milk with 2 handfuls of spinach and a spring of fresh mint. Blend until greens are liquified. Add in all other ingredients and continue blending until well incorporated.

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Add the banana (cut into pieces) and crushed ice into blender. How much iced depends on how thick you like the smoothie. Continue to blend and pour into large cup. I find that this recipe yields enough for 2 people, so add/subtract ingredients to your preferences.