Feeds:
Posts
Comments

Archive for the ‘Breakfast’ Category

This is a standard muffin recipe that I like to play around with a lot.  I had no sugar in the house but did have two large squeeze bottles of agave from Costco (which by the way is the best deal in town for the stuff-2 x 480 ml bottles for $9!). These muffins are filled with sweet lemon flavour with bursts of tangy berries in every bite while hearty spelt flour gives them weight and packs them full of fibre.  Enjoy!

Ingredients:

1 cup whole wheat flour

1 1/2 cups spelt flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground ginger

1 cup unsweetened non-dairy milk

1/2 cup agave nectar

1 teaspoon vanilla

1/2 cup sunflower oil

1 cup of berries (i used a frozen blend of blueberries, raspberries and marionberries)

Juice and zest of 2 lemons

Method:

Preheat oven to 375 F

Mix together all dry ingredients plus the lemon zest in a large mixing bowl.  In a smaller bowl, mix together non-dairy milk, lemon juice, agave, oil and vanilla.  Add the wet ingredients to the dry ingredients and mix just to blend.  Add the berries and then spoon into a lightly greased muffin tin and bake for 22-25 minutes, depending on size of muffins.

Makes 6 extra large or 10 regular sized muffins.

~The Vegan Project

Advertisements

Read Full Post »

This hearty open faced sandwich is perfect for brunch or even a light supper. The creamy, cheesy mushroom sauce is savoury and comforting, and is a perfect counterpoint to the bright and fresh tomatoes and smoky tempeh bacon. Putting the salt and pepper directly on the tomatoes brings out their lovely, rich flavour.

Ingredients:

1 firm ripe organic roma tomato

1 cup sliced mushrooms

6 slices Turtle Island Foods Smokey Bacon Tempeh

Two thick slices organic Ancient Grain (whole grain) bread

1 heaving tablespoon Asano Miso

1 tbsp Earth Balance Vegan Buttery sticks (vegan butter)

Handful of Daiya cheddar shreds

1 tbsp minced garlic

A splash or two of almond milk

Salt and Pepper

Method:

Melt earth balance in a pan on high heat. Add chopped mushrooms and brown til golden.

Turn pan to medium heat and add garlic. Sweat garlic and mushrooms for 2 minutes.

Mix in miso and Daiya shreds. Add a splash of almond milk to bring the sauce together. Turn down to low heat let sauce thicken, stirring occasionally.

Toast bread in toaster.

Brown tempeh in non-stick pan.

Slice tomato and place on toast. Salt and pepper the tomato slices to taste.

Place tempeh on tomato slices.

Smother entire sandwich with the creamy mushroom sauce.

Enjoy!

*Courtesy of Jenny Duffy

~The Vegan Project

Read Full Post »

Tofu scrambles, if done correctly, are filling and delicious and rival any egg version for top spot at breakfast time, or any time!  I’ve found the key to full flavour is those crispy bits.  I cannot stress this enough-colour equals flavour!  This simple scramble can be whipped up in 20 minutes, makes 2-3 servings and the leftovers always taste great in a wrap later. Have fun with different herbs, spices and veggies 🙂

1 block firm tofu, crumbled

2 tablespoons olive oil

1 onion, diced

2 cloves garlic, minced

1 red pepper, diced

1 tablespoon soy sauce

2 tablespoons nutritional yeast

2 tablespoons fresh parsley, chopped

2 tablespoons chives. chopped

1/2 teaspoon turmeric

1/2 teaspoon chili flakes

Pinch of salt and pepper

Heat the oil in a larger pan at medium-high.  Toss in the onions and saute for 5 minutes, careful not to burn.  Crumble in the tofu and add the garlic, turmeric, and chili flakes.  Cook another 5 minutes.  Add the red pepper, soy sauce and nutritional yeast. Cook five more minutes or until nice and golden-ey crispy goodness is achieved.  Toss in the fresh herbs and salt and pepper and serve warm.

~The Vegan Project

Read Full Post »

This recipe is a variation of the one that was featured in our My Vegan Valentine article for Granville Online Magazine.

Ingredients:

1 cup unbleached white flour

1/2 cup soy milk (I used silk creamer and it was yummy)

1/2 cup water

1/4 cup melted earth balance vegan margarine

1 tablespoon agave nectar

1/4 teaspoon salt

1/2 teaspoon vanilla

The juice of half a lemon

Sunflower or canola oil for frying

1 cup frozen blueberries (or fresh)

1 teaspoon agave nectar

1 tablespoon earth balance

Crepes: Whisk the first eight ingredients together and let sit in the fridge for 20 minutes.  Heat oil in a non-stick pan on medium heat and ladle a spoonful or two of the crepe mixture into the pan. Tilt the pan in a circular motion to evenly distribute the mixture. Wait till it bubbles and looks pretty solid before attempting to flip (about 5 minutes).  Be careful, they can be delicate.

Compote: Place blueberries, agave and 1 tablespoon of earth balance in a small saucepan, cover and cook on low heat until compote becomes thick and gooey.

Spoon a dollop of the blueberry compote in the centre of the crepe and roll it up.  Put some more compote on top and dust with icing sugar for an extra special Sunday morning treat.  I made these for my sweetie on his birthday recently and they were a big hit!

~The Vegan Project

Read Full Post »

Doesn't that look gourmet?

2 tablespoons of olive oil

1 onion (diced)

1 block extra firm tofu

2 tablespoons of nutritional yeast

1/2 teaspoon of cayenne pepper

2 cups spinach

a few dashes of Trader Joe’s 21 Seasoning Salute

salt and pepper

Saute onion in olive oil over medium heat until they have some colour.

Crumble in tofu. Add nutrition yeast, salt & pepper and seasoning and cook until it gets dark crispy edges.

Add spinach near the end and toss till it wilts.

Place in a bowl and float the Creamy Lemon-Basil Pesto. Sprinkle with fresh lemon zest and serve.  C’est magnifique!

Here I  am enjoying the leftovers in a wrap later on that day!

Wrap in a tortilla with pesto and vegan cheese and pan fry in a titch of oil until golden and melty.

~The Vegan Project

Read Full Post »

%d bloggers like this: