Blueberry Bread

Recipe moved to Little Things Are Big click here.

Easy Breakfast Sandwich

Recipe moved to Little Things are Big Click here

Vegan French Toast

Good morning! I am ready for breakfast, are you? Here is a family friendly recipe for vegan french toast. Break out the maple syrup!

EnerG Egg Replacer, equivalent to 2 eggs ( 3 tsp powder + 4 T warm water)
1/2 c vegan milk, I used vanilla almond milk
1/2 tsp pure vanilla extract
1/4 tsp ground cinnamon
4-6  slices thick cut french bread, a little crusty is better than fresh
Small amount of vegetable oil
powdered sugar (Optional)

1. In a shallow dish (I use a pie pan) whisk up the egg replacer.
2. Add the milk, vanilla, cinnamon and whisk.
3. Warm a large skillet over medium high. Add a bit of oil to keep your french toast from sticking.
4. Dip your bread into the mix, both sides. don't let it get soggy, just a quick even coat of the mixture.
5. Place the slices into your large skillet and cook until golden brown, flipping halfway through (about 4 minutes on each side). Be patient or the middle will be mushy.
6. Serve hot! Sprinkle with powdered sugar if you feel so inclined.

Vegan Blueberry Muffins

This recipe originally posted over on my private blog Little Things are Big, but since it is the holiday weekend I thought I would just show the recipe over here. Take a moment to marvel in this vegan blueberry wonder. Now, wipe the drool off of your chin and get thee to t he kitchen.



Preheat oven to 400 degrees.
1 1/4 c soy milk
1/4 c vegetable oil
1 tsp vanilla
1 1/2 tsp EnerG Egg Replacer mixed with 2 T warm water
2 c flour
2/3 c vegan sugar
3 tsp baking powder
1/2 tsp salt
1 c frozen organic (cuz you can) blueberries

1. Mix dry ingredients.
2. Mix wet ingredients.
3. Combine and mix with a hand mixer until it is the consistency of the lovechild of cake batter and cookie dough.
4. Add blueberry and gently mix.
5. Fill a dozen lined muffin cups and bake for about 20 minutes or until a toothpick inserted into the center comes out clean.

Easy Scrambled Tofu

Scrambled tofu is pretty versatile and fool proof. Here is my recipe, but feel free to tweak it as I do constantly. Eat it with some toast, hash, or in a burrito. You pretty much cannot go wrong here.

1pkg extra firm tofu, drained and crumbled
1/4 c nutiritional yeast
1/4 c Daiya vegan cheese
1/4 your favorite salsa
1/4 tsp garlic powder
1/4 tsp turmeric
1-2 T olive oil
1-2 c chopped mixed veggies (I used leftover potato, red pepper, tomatoes, olives, onion, zucchini), this is a great time to raid your fridge and get rid of odds and ends!
1 avocado, sliced
salt and pepper to taste

1. In a large skillet heat your oil. Add any veggies with a longer cook time (ie onion, pepper), cook for a few minutes.
2. Add crumbled tofu, nutritional yeast, vegan cheese, salsa, garlic powder, turmeric. Cook, stirring occasionally until the excess moisture has evaporated and veggies are tender. Usually about 10-15 minutes. Your tofu should be golden with a few brownish spots.
3. Serve, topped with sliced avocado.

Enjoy!
~Maria Rose

Kick A$$ Cinnamon Cocoa Banana Baked Oatmeal

Moved to Little Things Are Big

Best Tasting Vegan Protein Powders + Top Vegan Protein Smoothies

Chocolate Almond Breeze Smoothie from LoveAndLemons.com

As a distance runner I had all but given up hope that I would ever find a decent tasting vegan protein powder. Chalky, dry, odd tasting and slimy, the old school supplements made drinking a smoothie more of a chore than a treat. 

Last year my world was transformed by two of new vegan protein powders: Vega and Raw Protein. 

Vega is the brainchild of Brendan Brazier, a professional vegan endurance athlete who was frustrated when he could only find whey-based or soy-based protein powders to supplement his diet while training. The story of how Vega came to be is an epic adventure (read about it here), but suffice to say the end result is one of the most spectacular protein powders on the market (vegan or not). 

This is one powerful blend of plant protein free of dairy, gluten and soy and chock full of a hundred other good-for-yous like antioxidants, greens, probiotics and no sugar. The three flavors--chocolate, vanilla chai and berry--are robust and there is no chalky residue to glue your mouth together. Blended with a little almond milk and a banana, there is no better post-workout pick me up.

I came across Raw Protein when I started experimenting with a raw food diet. Made from raw, organic sprouts and with 17 grams of protein per 22g, I was pleasantly surprised with the raw, vegan, organic, gluten free, probiotic formula, which is smooth and has a lovely flavor. It comes in chocolate, vanilla, chai and original flavor. The vanilla makes an epic Thai Tea Coconut Protein Smoothie.

I spend a lot of my time running and following those runs with protein smoothies so I have had a lot of hit or miss smoothies in my time. Here are a few of my favorites. If it doesn't call for protein powder I just add a scoop of whatever seems appropriate.

Decadent Chocolate Almond Smoothie from LoveandLemons.com

Fall Favorite Pumpkin Pie Smoothie from OhSheGlows.com

Fresh and Clean Vegan Mango Coconut Green Smoothie from KitchenTreaty.com

For a Different Kind of Workout: Aphrodisiac Super Smoothie from Lifeologia.com

Chocolate and Cinnamon are SO GOOD in this Mexican Chocolate Breakfast Smoothie from OhMyVeggies.com

A Childhood Favorite Grown Up: Orange Julius Smoothie from GirlMakesFood.com

{Kate}

Thai Tea Coconut Protein Smoothie: An afternoon pick me up

recipe moved to littlethingsarebig.com

Best Vegan Slow Cooker Recipes 2013

Photo courtesy of OlivesforDinner.com

All week we have lauded praises for the slow cooker, how easy it is to toss a few ingredients together turn it on, forget about it for several hours, and voila! a gorgeous mess of savory vegan goodness with minimal effort.

There are only few days in the week and we don’t have time to get to all of our favorites, so here is a roundup of the best, brightest, and most interesting slow cooker recipes in our repetoire.

Recipe we would most like to try.
Vegan Slow Cooker Pizza

Recipe for a cold, snowy Sunday night after indulging all weekend.
Hot and Sour Soup

Recipe that will stick to our ribs for a long day of snowshoeing.
Vegan Crockpot White Bean & Pumpkin Lasagne

Recipe we will get out of bed for.
Slow Cooker Pumpkin Pie Oatmeal

Recipe that seems too good to be true.
Vegan Crockpot Chocolate Cake

Recipe for dessert that we would likely eat for breakfast.
Vegan Crockpot Blueberry Rice Pudding

Recipe to make and freeze for company.
Chana Masala (Indian Chickpea Curry)

Recipe that reminds us of our childhood.
Slow Cooker Sloppy Lentils

{Kate}

Vegan Pumpkin Chocolate Chip Muffins

 

While Wheaties is the standard breakfast of champions, I would heartily disagree and instead present these insanely good pumpkin chocolate chip muffins as a stand in for the superhero breakfast. No, they won't stick with you all day and you will probably be a little hungry in a few hours (even if you eat two), but you will start your day with a smile. And sometimes that is really all you need to be a champion.

3 c whole wheat pastry flour
1 1/2 teaspoons baking soda
1/2 teaspoon fine sea salt
3 teaspoons ground cinnamon|
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground cardamom
2 tablespoons ground flax seeds
1 1/4 cup unsweetened almond milk or soymilk
1 teaspoon apple cider vinegar
1 1/4 cup organic evaporated cane sugar
one 15 oz can organic pumpkin
1/3 cup canola or safflower oil
3 teaspoons pure vanilla
1/2 cup vegan semisweet chocolate chips
1/2 cup chopped walnuts

1) Preheat oven to 400 degrees. Coat 18 regular size (2 1/2-inch) muffin cups with cooking spray. (Or, line muffin cups with paper baking cups. Coat bottoms of paper baking cups with cooking spray.)
2) In large bowl mix flour, baking soda, salt, spices and ground flax. Set aside.
3) Stir together almond milk and vinegar; let stand 2 minutes until thickened and curdled. In medium bowl mix almond milk mixture, sugar, pumpkin,oil and vanilla until well blended.
4) Add to flour mixture, stirring until just combined. Stir in chocolate chips and walnuts. Divide batter among muffin cups.
5) Bake 18 to 22 minutes or until browned and toothpick inserted in centers comes out clean. Cool in pan 10 minutes. Remove from pan and cool on wire rack. Serve warm or at room temperature.

{Kate}