Irish Soda Bread

Ingredients
1 cup oat milk (or other plant milk) + 1 tablespoon white vinegar
1/2 cup dried currants (or raisins, or cranberries)
2 cups all-purpose flour (plus another 1/2 cup or so for the light kneading and another 1 teaspoon for the currants)
2 tablespoons sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup vegan butter

Directions
Preheat oven to 375 degrees F. Line a baking sheet with a silicone mat or parchment paper.

Make buttermilk. Add the milk to a small bowl. Stir in 1 tablespoon vinegar. Set aside for at least 5 minutes.

Prep currants. In a small bowl, toss the currants with the 1 teaspoon flour. Set aside.

Stir together dry ingredients. Add flour, sugar, baking soda, and salt to a large bowl. Mix together until combined.

Cut in the butter. Using a pastry knife or fork, cut the butter into the dry ingredients until crumbly. Use your hands, if needed.

Add wet ingredients. Add the buttermilk and currants and stir with a spatula or wooden spoon until combined. The dough will be wet and sticky.

Finish prepping the dough. Sprinkle 1/4 cup flour on your surface and turn the dough out onto the surface. Sprinkle a little more flour on top of the dough. Fold the dough onto itself, adding more flour as needed, just until the dough is no longer super sticky (a little sticky is okay). Knead about 5 times then fold the corners underneath to form a ball. Set the dough on to the lined baking sheet, and use a sharp knife to cut a large "X" into the top.

Bake. Place in your pre-heated oven and bake for 35-45 minutes, until golden brown and a toothpick inserted into the middle comes out clean.

Cool. Remove from oven and place the loaf on a rack to cool. Cool for at least 15 minutes before slicing.

Slice and it's ready to eat. This bread is good with butter, and also good toasted. It can keep at room temperature for 3-4 days, as long as it's wrapped with plastic wrap.

Adapted From
https://www.kitchentreaty.com/vegan-irish-soda-bread/

Vegan Not Lox

Ingredients
Marinade
1/2 cup water
1 tablespoon olive oil
1 tablespoon soy sauce
1 teaspoon liquid smoke
1 nori sheet, broken into bits

4 carrots

Serve with (your choice of)
bagels
vegan cream cheese
onions
tomato slices
capers
fresh dill
sesame seeds

Directions
Combine all marinade ingredients. Use a vegetable peeler to peel carrots into thin strips. Place in bowl with marinade. Marinate carrot slices for at least 30 minutes, or overnight, in refrigerator.

Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. Place carrots on sheet, and fold foil around carrots so they are completely covered. Bake carrot slices for 20 minutes, or until soft.

Allow to cool before serving. Serve carrot lox the same as smoked salmon!

Overnight Oats

Ingredients
For soy yogurt:
16oz silken tofu
2 tablespoons almond milk
2 teaspoons cane sugar
2 teaspoons vanilla extract
1 teaspoon lemon juice
Optional: 1 banana

For overnight oats:
1-1/2 cup old fashioned oats
about 1 cup almond milk
Optional: granola or nuts

Directions
To make yogurt, combine all soy yogurt ingredients in a small blender. Blend until smooth. Add optional banana, or substitute with other fruit.

Divide mixture into 3 sealable containers.

Add 1/2 cup old fashioned oats and 6 tablespoons almond milk to each. Stir to combine. Allow to chill in refrigerator overnight, or for at least 4 hours.

Top with optional granola and/or nuts and serve.

Nutrition
makes 3 servings

Tofu Quiche

Ingredients
Crust
1.5 - 2 medium-large potatoes (about 3 cups grated)
2 tablespoons melted vegan butter (or sub olive oil)
1/4 teaspoon sea salt and pepper

Filling 
12.3 ounces extra firm silken tofu, patted dry
2 tablespoons nutritional yeast
3 tablespoons hummus
Sea salt and black pepper (to taste)
1/2 teaspoon paprika
1/2 teaspoon tumermic
3 garlic cloves, chopped
3 scallions, thinly sliced
1 bell pepper, diced
1/4 cup sun-dried tomatoes
1 cup chopped broccoli

Directions
Preheat oven to 450 degrees F and lightly spritz a 9.5 inch pie pan with non-stick spray.

Grate potatoes and measure out 3 cups. Then transfer to a clean towel and firmly squeeze out excess moisture. Add to pie dish and drizzle with melted vegan butter and 1/4 tsp each salt and pepper. Toss to coat, then use fingers press into the pan and up the sides to form an even layer. Bake for 22-27 minutes or until golden brown all over. When crust is done, lower oven temperature to 375 degrees.

While crust is baking, heat a pan over meduim heat, spray with non-stick spray. Prep veggies and toss into pan with garlic and healthy pinch each salt and pepper. Cook until veggies start to brown.

To prepare tofu filling, add drained tofu to a food processor with nutritional yeast, hummus, spices, and a heaping 1/4 tsp each sea salt and black pepper.

Once veggies are cooked, combine them in a mixing bowl with tofu mixture and sun-dried tomatoes. Toss to coat, then add to the crust and spread into an even layer.

Bake quiche at 375 degrees for a total of 30–40 minutes or until then top appears golden brown and firm. If the crust begins to get too brown, loosely tent the edges with foil. Let cool briefly and then serve with fresh herbs or green onion.

Store leftovers loosely covered in the fridge for up to two days. Reheat in the microwave or in a 350 oven.

Adapted From
http://minimalistbaker.com/simple-tofu-quiche/

Nutrition
makes 8 slices
184 calories

Brown Rice Halwa

Sooji Halwa is an Indian dessert made with semolina, a course wheat flour that's frequently used in pasta, cereal, and couscous. This version is made instead with brown rice flour, which is readily available in most American grocery stores. The result is a sweet, nutty dessert (or eat it at breakfast if you have a sweet tooth). There really isn't a good parallel to American food, the best way to describe this dish in American terms is dessert cream of wheat.

Ingredients
1/2 cup brown rice flour (or kamut flour, semolina flour, cream of wheat, or other coarse grain flour)
1-2 tablespoons earth balance butter
1/3 cup warm water
3-4 tablespoons cane sugar
1/8 teaspoon cardamom powder or saffron strands
1/4 cup cashew pieces
1/4 cup golden raisins (or dried cranberries)

Directions
In a pan, add the earth balance and heat on low-medium heat. Once it's melted, add in the brown rice flour. Mix well, and roast for 8-9 minutes. Stir occasionally. At about 6 minutes, it should start to become fragrant and the color will change.

Add in the cashews and cranberries and roast for another minute. Add in the sugar and cardamom powder and/or crushed saffron strands. Give it a quick mix.

Add in hot water and mix to combine. Cover the pan and cook for 2 minutes on very low heat.

Add another 1/4 cup water, if you'd like it a bit thinner. Water quantity depends on the grain used too. Uncover, mix again, take off heat, cover and let sit for another 2 minutes before serving. Top with chopped roasted or raw cashews, pistachios.

Adapted From
http://www.veganricha.com/2012/11/sooji-halwasheera-with-cashews-and.html

Nutrition
makes 2 servings
calories  |  g fat  |  g carbs  |  g protein

Mini Almond-Glazed Chocolate Chip Scones

Ingredients
Scones
2-3/4 cups unbleached all-purpose flour
1/3 cup cane sugar
3/4 teaspoon salt
1 tablespoon baking powder
1/2 cup cold vegan butter, cut in pats
1 cup mini chocolate chips
2 flax eggs (2 tablespoons ground flaxseed + 4 tablespoons cold water)
2 teaspoons vanilla extract
1/2 cup almond milk

Glaze & Topping
1-1/2 cup powdered sugar
1 teaspoon almond extract
4 teaspoons almond milk
1 tablespoons sliced almonds

Directions
In a small bowl, make your flax eggs. Stir together ground flaxseed and water, and set aside to allow flax to soak up the water.

In a separate large mixing bowl, whisk together all the dry ingredients. Cut in the butter just until the mixture is crumbly, some large chunks will remain. Stir in the chocolate chips until combined.

In a the flax egg bowl, whisk in the vanilla, and 1/2 cup almond milk. Add the liquid ingredients to a well in the dry ingredients and stir until all is moistened and holds together. It's going to be pretty dry, but you may need to stir in some additional milk if the dough is too dry or doesn't come together.

Scrape the dough onto a well-floured work surface. Pat/roll it into a square, about 8" to 8-1/2" square, probably around 3/4" thick. Transfer dough onto silicon baking mat (or parchment paper). Refrigerate for at least 30 minutes, up to 3 hours.

When you're ready to bake scones, preheat the oven to 415°F. Remove dough from refrigerator, and transfer to parchment paper, or well-floured cutting surface. Cut dough square into 2" squares with a sharp knife. Now cut each square in half diagonally to make triangles. Transfer triangles to silicon mat on a baking sheet. They won't expand very much, and can be set fairly close together; you should be able to crowd them all onto an 18" x 13" half-sheet pan.

Bake scones for 18 minutes. Increase oven temperature to 425°F, and move scones to top shelf. Bake for another 6 minutes, until golden-brown. Remove pan from oven, and allow to cool for a few minutes before transferring to a wire rack to cool longer.

Make the glaze by stirring together the sugar, milk, and almond extract. Sift sugar first, for an extra-smooth glaze.

After scones are no longer hot to touch, about 15 minutes out of oven, you're going to coat each scone with glaze. Dip each one individually, place back on wire rack, and garnish with two or three almond slices. Make sure to place parchment paper or a plate under your wire rack to catch glaze drips. Allow the glaze to set before serving/storing the scones.

Alternate Flavors
Cranberry Orange Scones
1 cup chocolate chips = 1 cup dried cranberries
add 1 tablespoon freshly grated orange zest
1/2 cup almond milk = 1/4 cup almond milk + 1/4 cup orange juice
4 teaspoons almond milk (in glaze) = 4 teaspoons orange juice
almond garnish = orange zest garnish

Tomato Basil Scones
1/3 cup sugar = 1 tablespoon sugar
add 1-1/2 teaspoons fresh cracked black pepper
1 cup chocolate chips = 3/4 cup sun-dried tomatoes, diced
1 teaspoons vanilla extract = 2 tablespoons fresh chopped basil
*omit glazing

Adapted From
http://www.kingarthurflour.com/recipes/scone-nibbles-recipe

Nutrition
makes 38 mini scones
115 calories  |  5g fat  |  17g carbs  |  1g protein

Avocado Tofu Toast

Ingredients
2 slices whole wheat bread (try Good Seed from Dave's Killer Bread)
1/2 avocado
3 oz extra firm tofu
1 tablespoon Sriracha sauce
Kosher salt and freshly ground black pepper

Directions
Toast 2 slices of your favorite bread. While your bread is toasting, cut tofu into 1.5 oz slices and pit avocado. Drizzle toast with desired amount of Sriracha sauce, then smear avocado over Sriracha to form a thick, buttery coating. Place tofu on top. Season with salt and ground pepper, to taste.

Optional: heat tofu slices on a non-stick pan until browned

Nutrition
1 serving
210 calories  |  9g fat  |  26g carbs  |  13g protein

Ultimate Breakfast Fry Up

Ingredients
2 tomatoes
assorted dried herbs (basil, oregano, dill, etc.)

12 oz extra firm tofu
1/2 yellow onion
1/2 green bell pepper
8oz mushrooms (crimini, white, or other)
4 garlic cloves
1 teaspoon turmeric
4 tablespoons nutritional yeast
4 cups baby spinach, washed

8oz organic flax tempeh
2 tablespoons soy sauce
2 teaspoons tomato ketchup
1 teaspoon liquid smoke flavoring

Directions
Broiled Tomato: Slice tomato in half. Season with dried herbs, salt, and pepper. Place cut-side up in casserole dish. Broil on High for 20 minutes.

Tofu Scramble: Spray pan with non-stick spray, heat to medium. Add onion, garlic, and pepper to pan, stir fry until onions begin to turn translucent, about 5 minutes. Stir in mushrooms, fry for another 5 minutes.

While vegetables are cooking, mash with a fork tofu in a medium sized bowl. Stir turmeric and nutritional yeast into tofu. Once vegetables are browned, add tofu mixture to pan. Combine and fry mixture until tofu is consistently heated. Stir in half of the baby spinach, cook until spinach is bright green, only a minute or two. Serve tofu scramble over remaining spinach leaves.

Tempeh Bacon: The day before, slice tempeh block into bacon-sized strips. In a small bowl, stir together soy sauce, ketchup, and liquid smoke. Marinate tempeh strips in mixture overnight, or at least 2 hours. When you're ready to cook, fry strips on pan with non-stick spray until browned; this should only take a few minutes.

Nutrition
makes 2 breakfast heaps
460 calories  |  16g carbs  |  39g fat  |  43g protein

Single Cinnamon Roll

 Ingredients
Dough
1/4 cup brown rice flour
2 tablespoons whole wheat flour
1 tablespoon cornstarch
1 teaspoon cane sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
flax egg (1 tsp ground flaxseeds + 1 tsp water)
2 tablespoons almond milk
1 tablespoon tahini
1 tablespoon agave nectar
1 tablespoon coconut oil
1 teaspoon vanilla extract
1/4 teaspoon white vinegar

Filling
1 tablespoon brown rice syrup
1 teaspoon earth balance butter
1 tablespoon agave nectar
1 tablespoon chopped walnuts
1 teaspoon cinnamon

Directions
Preheat oven to 420 F. Grease a medium ramekin.

Mix dry ingredients for dough. Stir in wet ingredients one at a time, until you have a consistently sticky mass of dough.

Stir together the filling ingredients in a separate bowl.

To assemble your roll, first dust a patch of clean counter with some brown rice flour. Place dough on counter, and use your hands to pat out into a long, thin rectangle, about 1/8 - 1/4 inch thick. Layer the filling mixture out across the top of your dough, and roll up into cinnamon roll shape. Carefully place roll into the greased ramekin.

Place ramekin in center rack of oven for 20 minutes.

Nutrition
makes 1 roll
770 calories  |  34g carbs  |  108g fat  |  9g protein

Waffles and Jam

Ingredients
1 cup white flour
1/2 cup whole wheat flour
3 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1⁄2 teaspoon salt
3 tablespoons sugar
2 flax eggs (2 tablespoons ground flax + 4 tablespoons water)
2 tablespoons coconut oil
1 teaspoon vanilla extract
1-1/2 cup almond milk

serve with: grape jam

Directions
Mix flax egg, chill in fridge for a few minutes, until thickened.

Mix dry ingredients in a large bowl. In a separate bowl, mix wet ingredients. Combine.

Spray waffle iron with non-stick spray, heat to medium. Pour 3/4 cups batter into iron. Allow to cook for about 6 minutes, until waffle iron stops steaming.

Top waffle with jam and serve hot.

Nutrition
makes 4 waffles

Baked Oatmeal Bars

Ingredients
2 cups old-fashioned rolled oats
1/2 cup kamut puffs cereal
1 banana
1/2 cup unsweetened applesauce
1/4 cup peanut butter
2 tablespoons unsweetened almond milk
2 tablespoons ground flaxseed (+1/4 cup water)
2 tablespoons agave nectar
1 teaspoon cinnamon
1 teaspoon baking soda
1 tablespoon vanilla extract
pinch salt

Directions
Preheat oven to 350F. Mix flaxseed and water to make flax egg. Set aside for 5 minutes.

Mix all the dry ingredients in one bowl. Mix wet (including flax egg) into another bowl. Add wet to dry and mix well.

Grease a muffin tin and spoon batter into each cup. Bake in the oven for 15-18 minutes.

Nutrition
makes 7 oatmeal bars
204 calories  |  6g fat  |  30g carbs  |  6g protein

Easy French Toast

Ingredients
1 tablespoon ground flaxseed
1 tablespoon stevia
1 cup unsweetened almond milk
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 teaspoon vanilla extract
6 slices of bread
non-stick spray

Directions
Mix all ingredients except the bread in a large, shallow bowl. Place in the fridge to activate for 10-20 minutes.

Preheat griddle to medium heat. Dip each slice of bread in the batter for about 20 seconds on each side. Use a fork to poke holes in the bread and allow bread to soak up extra batter.

Spray pan with non-stick. Place bread on griddle and cook until golden brown on the underside, about 3 minutes. Carfully flip, and allow to cook for another 3 minutes. If toast is still soft, flip and cook for an additional 2 minutes, until crispy and browned.

Adapted From
http://minimalistbaker.com/basic-vegan-french-toast/

Nutrition
makes 6 slices

Dark Chocolate Cherry Muffins

Ingredients
1/3 heaping cup oat flour (ground from rolled oats)
1 cup unbleached all purpose
1/2 tsp baking soda
1 tsp baking powder
pinch salt
1/4 cup brown sugar
1/4 cup melted coconut oil
3/4 cup almond milk
1 teaspoon almond extract
1 heaping cup fresh cherries, pitted and lightly chopped
1/4 cup chopped dark chocolate, divided

Directions
Preheat oven to 375F.

Combine flours, baking powder, salt and brown sugar in a mixing bowl.

Measure out almond milk in a liquid measuring cup, then add melted coconut oil and almond extract and stir. If coconut oil clots up, simply microwave the liquid ingredients for 20-30 seconds until melted again. Add wet to dry ingredients and whisk until just combined.

Fold in cherries and 3/4 of the dark chocolate until just combined. Spoon into 9 greased or paper-lined muffin tins and top with remaining chocolate. They will be full; just the way I like them.

Bake for 23-25 minutes or until golden brown and a toothpick inserted comes out clean. Let rest in pan for 5 minutes, then transfer to a cooling rack to cool completely.

Adapted From
http://minimalistbaker.com/vegan-cherry-dark-chocolate-chip-muffins/

Nutrition
makes 9 muffins
172 calories  |  7.5g fat  |  21.8g fat  |  2.5g protein

Coffee Cake Muffins

Ingredients
Muffins
2 cups whole wheat flour
1/4 cup brown rice flour
¾ cup granulated stevia
1-½ teaspoon cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 cup fresh brewed espresso, chilled in refrigerator for at least an hour
3 tablespoons unsweetened almond milk
¼ cup canned pumpkin
1 flax egg (1 tablespoon flax + 3 tablespoons water, chilled in refrigerator)
¼ cup olive oil (or coconut, canola, etc.)
3 tablespoons organic light agave syrup
1 teaspoon vanilla extract

Cinnamon Crumble
½ cup whole wheat flour
2 tablespoons light brown sugar
2 tablespoons granulated stevia
3 tablespoons vegan butter
2 teaspoons cinnamon

Directions
Brew espresso and set aside to cool.

Preheat oven to 350F. In a small bowl make flax egg by adding 1 tbsp. ground flax and 3 tbsp. water, set in refrigerator for 5 minutes to thicken. 

Mix dry ingredients in a large bowl: whole wheat flour, brown rice protein, stevia, cinnamon, baking powder, and baking soda.

In another bowl mix wet ingredients: espresso, almond milk, pumpkin, olive oil, flax egg, agave syrup and vanilla extract. Combine wet and dry ingredients and mix until combined. Be careful not to over mix. Spoon batter evenly into 12 spots in a prepared muffin tin.

In a medium bowl, heat vegan butter until melted. Add stevia and brown sugar. Mix. Add cinnamon and flour. Mix with fork until well combined and crumbly. Sprinkle evenly over each of the muffins. Bake for 22 minutes or until a knife comes out clean.

Adapted From
http://www.macro-chef.com/dessert/cinnamon-crumble-coffee-cake-muffins-vegan/

Nutrition

makes 12 muffins

193 calories  |  8g fat  |  30.5g carbs  |  3.8g protein

Cranberry Orange Muffins

Ingredients
2 cups all-purpose flour
1 cup cane sugar + 1 tablespoon more for the topping
1-1/2 teaspoon baking powder
1 teaspoon salt
½ teaspoon baking soda
2 teaspoon grated orange peel
¾ cup orange juice (from 1 large orange)
¼ cup vegetable oil
1 flax egg (1 tablespoon ground flax seeds + 3 tablespoons of water allowed to sit in the refrigerator for 15 minutes)
2 cup frozen cranberries, thawed
⅓ cup chopped walnuts + 2 tablespoons more for the topping

Directions
Preheat oven to 400 degrees. Prepare a muffin or cupcake pan with cupcake liners.

Combine dry ingredients: flour, sugar, baking powder, salt and baking soda. Add orange zest, orange juice, oil and flax mixture. Blend just until moist. Fold in cranberries and walnuts by hand.

Using an ice cream scoop, divide batter evenly between 16 cupcake liners. Combine the reserved sugar and walnuts and sprinkle the tops of each muffin. Bake for 15 minutes and then cool on a wire rack for 10 minutes. Remove and cool completely.

Adapted From
http://theveglife.com/cranberry-orange-muffins-vegan/

Nutrition
makes 16 muffins
226 calories  |  6g fat  |  42g carbs  |  2.2g protein

Breakfast Burritos

Ingredients
Tortillas
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons vegetable oil
6 tablespoons water

Filling
1 tofurky beer brat
6 oz extra firm tofu
1 cloves garlic
1/4 cup minced onion
1 can of black beans
1 cup frozen corn
1 cup frozen spinach
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon oregano
1/4 teaspoon chili powder
canola oil spray

Directions
First prepare the dough for the tortillas. Mix the flour, salt, and baking powder in a bowl. Cut in the vegetable oil until a course meal forms. Cut in water, one tablespoon at a time, until dough sticks together in a ball. You may need an additional tablespoon or two to get the flour to stick. Knead dough for a minute or two until no dry flour flakes off. Divide into 6 balls and wrap each in plastic wrap and put into refrigerator for at least 30 minutes.

Filling can be made ahead of time, as dough is in refrigerator, or just before you're ready to wrap your burritos. Begin by browning beer brat in the bottom of a large saucepan. Heat a second pan. Cube tofu into tiny dice sized cubes. Grease pan, and fry tofu cubes until they are browned and hardened, this will take about 10 minutes.

When beer brat is browned, remove from saucepan. Grease pan and stir in minced garlic and onion. Allow these to cook until onion becomes translucent. In the mean time, chop beer brat into small chunks.

When onions are ready, add beer brat back into saucepan. Stir in black beans, corn, spinach, and spices. Once the tofu is hardened enough to keep from falling apart, add that into the saucepan as well. Stir everything together and cook over low heat for another 10 minutes, stirring occasionally. Store filling in the fridge, or keep warm while you cook the tortillas.

To cook tortillas, first remove dough from fridge. Give it a few minutes to warm up before working. Dust work surface with flour. Use rolling pin to work each ball into a flat circle. You will need to switch between each tortilla, letting the dough relax while working another one. When you have each ball rolled out, heat a pan to medium-high heat. Wait for pan to become hot. You want to fry the outside of the dough, not slowly heat it. Putting a tortilla onto the pan as it heats will only dry it out and make it too brittle to wrap. Once the pan is hot enough each tortilla should only need 30 seconds to a minute on each side to brown the outside.

Wrap fresh tortillas around filling and serve hot, or wrap in plastic wrap and store in fridge/freezer. If you're storing them in the freezer, remember to transfer to fridge the night before you want to re-heat. To heat, microwave for 20 seconds, then flip and microwave for another 20 seconds.

Nutrition
makes 6 burritos
298 calories  |  6.2g fat  |  43g carbs  |  16.6g protein

Sunday Morning Biscuits and Gravy

Buttermilk Biscuits
Ingredients
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 1/4 teaspoons baking powder
1/2 teaspoons baking soda
1/4 teaspoons salt
2 tablespoons vegan butter
1/4 cup + 2 tablespoons cold soy or almond milk
1/2 teaspoon vinegar

Directions
Pre-heat the oven to 450 degrees.

Mix milk and vinegar. Set aside to curdle. (This mixture will give the biscuits their buttermilk taste)

Put dry ingredients into a bowl and mix. Using a fork, gently mix the butter into the dry ingredients until you have a course mixture. Add the milk/vinegar mixture and quickly stir until dough begins to form. Form dough into a ball and refrigerate for 20-30 minutes. (This step is okay to skip if you are short on time).

Put dough onto a floured countertop and knead for 1 to 2 minutes or until the dough is smooth. Add more flour as needed if the dough is sticky. Using a rolling-pin, roll the dough out to about 1/2 inch thickness. Cut into rounds (a drinking glass works well if you don’t have a biscuit cutter), place on an ungreased cookie sheet. Optional: Brush the tops of the biscuits with a mixture of 1 tbsp soy milk and 1 tbsp oil for a golden-brown glaze. Bake for 10 to 12 minutes. Serve hot.

Adapted From
https://thesouthernvegan.wordpress.com/recipes/buttermilk-biscuits/

Nutrition
makes 4 biscuits
160 calories  |  6.1g fat  |  22.9g carbs  |  3.8g protein

Sausage Gravy
Ingredients
1 tablespoon olive oil
1/2 cup chopped mushrooms
1/2 cup diced onion
2 tablespoons soy sauce
3 tablespoons tahini
1+ cup vegetable broth
2-3 tablespoons brown rice flour
Black pepper, to taste

Directions
In a small saucepan, warm a tablespoon of olive oil over medium heat. Then, add in 1/2 cup of loosely-chopped mushrooms and 1 diced onion. Throw in a splash of water and a grind or two of black pepper. Let this sauté for about 5 minutes.

Add in a drizzle of soy sauce and a few tablespoons of tahini along with 1 cup of vegetable broth (to start) and a another grind of black pepper. Let this simmer for another 5 minutes.

The gravy will be very runny at this point, so whisking in 2+ tablespoons of flour (brown rice or whole wheat) will thicken the mixture nicely as it simmers. If it thickens too much, simply add a little more vegetable broth until you reach the desired consistency. Ready to serve.

Adapted From
http://www.oneingredientchef.com/rosemary-drop-biscuits/

Nutrition
makes 2 servings
289 calories  |  20.6g fat  |  18.2g carbs  |  6.6g protein

Perfect Vegan Pancakes

Ingredients
1/4 cup all-purpose flour
1/4 cup whole wheat flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
sweetener or 1 teaspoon cane sugar
1/2 tablespoon ground flax (+1 tablespoon water)
1/2 cup almond milk
1/2 teaspoon vanilla extract
1/2 teaspoon vinegar (white or apple cider)
salt
vegan butter or non-stick spray for pan

Directions
Prepare your flax egg by mixing ground flax with water. Set aside for a few minutes.

In a separate bowl, mix together flour,  baking soda, baking powder, cinnamon, and sugar. Add about 1/8 teaspoon salt, if you'd like. Start pre-heating a pan to a medium-low temperature. A higher temperature will produce pancakes that are more toasted on the outside and more gooey on the inside. A lower temperature will produce more evenly cooked pancakes.

Make a well in the middle of the dry ingredients. Pour in milk, flax egg, and vinegar. Stir until combined. Be careful not to over stir-- the reaction between the baking soda and vinegar is what makes air bubbles that will make your pancakes fluffy.

Grease your pan and pour pancake batter on to hot pan. Wait until the edges appear dry and bubbles begin to float to the top before flipping. Serve with your choice of syrup, agave nectar, molasses, preserves, or peanut butter.

Note: you can make these gluten-free by replacing the flour with 1/4 cup brown rice flour and 1/4 cup oat flour. Add an extra tablespoon of ground flax after mixing in all the other ingredients to help the pancakes stick together.

Adapted From
http://www.oneingredientchef.com/vegan-pancakes/

Nutrition
makes 3 pancakes
265 calories  |  3.1g fat  |  51.8g carbs  |  7.5g protein

Baked Carrot Cake Oatmeal

Ingredients
1/2 cup old fashioned oats
1 teaspoon ground cinnamon
1/2 teaspoon ginger
1/2 teaspoon baking powder
1/8 teaspoon salt
1 medium or small carrot, shredded
1/2 cup unsweetened almond milk
1/2 tablespoon molasses
1 teaspoon vanilla extract
1 tablespoon dried cranberries
1 tablespoon chopped walnuts

Directions
Preheat oven to 375F and lightly grease a baking sheet (I prefer to use a silicone mat instead).

In a large bowl, mix together the rolled oats, cinnamon, ginger, baking powder, and salt. In a medium bowl, whisk together the wet ingredients: shredded carrot, almond milk, molasses, and vanilla. Add the wet mixture to dry mixture and stir until combined.

Pile the mixture onto baking sheet. I like mine as a giant muffin top, so I don't do any shaping beyond pouring the mixture out. Sprinkle on the walnuts and cranberries and press down lightly.

Bake, uncovered, for 32-37 minutes (I baked for 35 mins.) until lightly golden along edge. The oatmeal will still look a bit soft or wet in some spots when it comes out of the oven, but it will firm up as it cools. Let cool for about 10 minutes before serving.

Adapted From
http://ohsheglows.com/2014/03/19/heavenly-carrot-cake-baked-oatmeal/#ixzz3Ns7ACJXf

Nutrition
makes 1 serving
317calories  |  9.3g fat  |  51.9g carbs  |  7.3g protien

Bagels: First Take

Ingredients
2 teaspoons of active dry yeast
1 ½ tablespoons of granulated sugar
1 cup of warm water, about 110ºF (plus an optional ¼ more)
3 cups of unbleached flour (may need an additional ½ cup)
2 tablespoons vital wheat gluten
1 ½ teaspoons of salt

Directions
In ½ cup of the warm water, pour in the sugar and yeast. Do not stir. Let it sit for five minutes, and then stir the yeast and sugar mixture, until it all dissolves in the water.

Mix the flour, wheat gluten, and salt in a large bowl. Make a well in the middle and pour in the yeast and sugar mixture.

Pour half of the remaining warm water into the well. Mix and stir in the rest of the water as needed. Depending on where you live, you may need to add anywhere from a couple tablespoons to about ¼ cup of water. You want to result in a moist and firm dough after you have mixed it.

On a floured countertop, knead the dough for about 10 minutes until it is smooth and elastic. Try working in as much flour as possible to form a firm and stiff dough.

Lightly brush a large bowl with oil and turn the dough to coat. Cover the bowl with a damp dish towel. Let rise in a warm place for 1 hour, until the dough has doubled in size. Punch the dough down, and let it rest for another 10 minutes.

Carefully divide the dough into 8 pieces. Shape each piece into a round. Now, take a dough ball, and press it gently against the countertop, moving your hand and the ball in a circular motion pulling the dough into itself while reducing the pressure on top of the dough slightly until a perfect dough ball forms. Repeat, making 7 other dough rounds.

Coat a finger in flour, and gently press your finger into the center of each dough ball to form a ring. Stretch the ring to about ⅓ the diameter of the bagel and place on a lightly oiled cookie sheet. Repeat the same step with the remaining dough.

Cover the 8 dough rings with a damp kitchen towel and allow to rest, covered with damp towel, for 10 minutes. Meanwhile, preheat your oven to 425ºF.

Bring a large pot of water to a boil. Reduce the heat. Use a slotted spoon or skimmer to lower the bagels into the water. Let them sit there for 1 minute, and them flip them over to boil for another minute. Extending the boiling times will produce a chewier bagel. If you want to top your bagels with stuff, do so as you take them out of the water.

Transfer the boiled bagels to a lightly oiled baking sheet. Bake for 20 minutes, until golden brown. Cool on a wire rack.

Adapted From
http://www.sophisticatedgourmet.com/2009/10/new-york-style-bagel-recipe/

Nutrition
makes 8 bagels
194 calories  |  0g fat  |  42g carbs  |  7g protien

To make 32 bagels
8 teaspoons of active dry yeast
6 tablespoons of granulated sugar
4 cup of warm water, about 110ºF (plus an optional ¼ more)
8 cups of unbleached flour (may need an additional ½ cup)
4 cups of whole wheat flour
8 tablespoons vital wheat gluten
6 teaspoons of salt