Category Archives: Breakfast

Crispy Hashbrowns

My favorite recipe for hashbrowns from elise.com seems to have disappeared off the interwebs making me incredibly sad. I managed to find a cached version (without pics) and I’ve copied it here for safekeeping.

Hashbrowns

Crispy Hash Browns Recipe

Ingredients

* 3 Tbsp olive oil, canola oil, or grapeseed oil
* 1 lb Russet baking potatoes, peeled and grated
* Salt and pepper

Equipment needed:
Large frying pan (at least a 9″ diameter bottom)
Potato ricer
Method

1 Heat 3 Tbsp of oil in a large frying pan on medium high heat.

2 While the pan is heating, squeeze out as much moisture as you can from the grated potatoes. It’s easiest to do this with a potato ricer, using it much like you would a garlic press, except you don’t force the potatoes through the ricer. You just press out the moisture. If you don’t have a ricer, use paper towels to squeeze out as much moisture as you can from the grated potatoes.

3 When the oil in the pan heats up to the point of shimmering, but not smoking, add the grated potatoes, spreading them out along the bottom of the pan. The potatoes should not be too thick in any one place, no more than a half inch thick. Sprinkle some salt and pepper on the potatoes. After a few minutes, lift up one edge of the potatoes and see how done they are. If they have fried to a golden brown they are ready to flip. Use a large spatula to flip the potatoes over all at once, or divide the large potato cake into halves or quarters and flip. Continue to cook until they are golden brown on the bottom.

Serves 4.

My notes from the last time I made this:

I happened to have minced shallots in the food processor ahead of grating the potatoes and they picked up a nice light shallot flavor.

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Whole Wheat Pumpkin Chocolate Chip Muffins

With a ton of fresh pumpkin in the fridge, a batch of muffins occurred this weekend. Although I have a couple of good pumpkin muffin recipes, I saw this one by Nicole at Another One Bites the Crust and it looked healthier and easier than the other recipes. These muffins are 100% whole wheat! And, they are really good.

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Modifications:
– High Altitude -> 375 F temperature, 1.5 tsp baking powder.
– I topped mine with some cinnamon sugar.

VEGAN CHOCOLATE CHIP PUMPKIN MUFFINS
from Another One Bites The Crust

1 cup whole wheat flour
1/2 cup whole wheat pastry flour
3/4 cup brown sugar
2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp apple pie spice mix (cloves, cinnamon, nutmeg)
1/2 tsp cinnamon
1/2 tsp salt
1/3 cup semi-sweet chocolate chips (make sure the package says vegan)
3/4 cup almond milk
1 cup pumpkin puree
1/2 tsp vanilla extract
1/4 tsp almond extract

Instructions:
I didn’t feel like cleaning up a million bowls, so all I did was throw everything together until it was all combined. Lazy! I used an ice cream scoop to scoop the batter into my large muffin tins. This recipe made 6 large muffins, so probably 12 small muffins.
Oh, and I baked the muffins at 375 for 20 minutes, and then I upped the temperature to 400 for probably 7 minutes until a toothpick stuck in it came out clean.
These are SO GOOD! I’d call these one of the most fabulous fall treats. They’re perfectly moist with a little bit of added crunch with the oats sprinkled on top. Yum!

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Blueberry Muffins!

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I love blueberry muffins. Apparently, my cat Willow does too. I just caught her up on the counter licking these muffins. Sigh. I think she only got one of them.

Willow Black and White

Anyway, it’s been a while since I had a blueberry muffin that tasted like the one I imagine in my head. I think these did it. The recipe is originally a Martha Stewart recipe. I veganized it and changed the flour.

Blueberry Muffins

Ingredients
Makes 1 dozen
3 Tbsp ground flax seed
6 Tbsp water
1/2 cup (1 stick) Earth Balance margarine, room temperature
1 cup all-purpose flour
1 cup whole wheat pastry flour
1 1/2 teaspoons baking powder (1 tsp for high altitude)
1/2 teaspoon salt
2 cups fresh blueberries
1 cups sugar
2 teaspoons pure vanilla extract
1/2 cup vanilla soy milk (or regular soy milk, or almond milk)
1/4 cups sugar
1/4 teaspoon nutmeg

Directions

Preheat oven to 375 degrees. Line muffin tin with muffin papers and spray with non-stick spray (or Generously butter a standard 12-cup muffin pan and dust with flour, tapping out excess; set aside***).

Mix flax seed and water in a bowl and set aside.

Mix 1/4 cup sugar and nutmeg. Set aside.

In a bowl, sprinkle blueberries with flour and toss to lightly coat; set aside.

In a medium bowl, whisk together flours, baking powder, and salt. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, or using a handheld mixer, beat margarine and 1 cup sugar on medium-high speed until light and fluffy, about 3 minutes. Give the flax/water mixture and good stir and add the flax/water mixture, one half at a time, beating until combined. Mix in vanilla.

With the mixer on low speed, add reserved flour mixture, beating until just combined. Add soy milk, beating until just combined. Do not overmix. Using a rubber spatula, fold in the blueberries.

Divide batter evenly among the prepared muffin cups. Sprinkle sugar mixture on top of muffin batter (you won’t use all the sugar).

Bake, rotating pan halfway though, until muffins are golden brown and a cake tester inserted in the center of one muffin comes out clean, about 30 minutes. Transfer pan to a wire rack to cool 10 minutes. If you greased and floured the tins instead of using muffin papers, turn muffins on their sides in their cups, and let cool. If you used muffin papers, move muffins to a wire rack to cool. Serve warm or at room temperature.

*** Note that I greased and floured the pan and my muffins stuck to the pan. I recommend the muffin papers.

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Everybody’s doin’ it Tofu Scramble

It’s a nice snowy morning here in PC – the kind of snow that floats down like feathers. Here is a pic of the view off of my front porch today (I love the yellow aspens against the snow):

October Snow

It is a perfect morning for a big breakfast. This morning we made hashbrowns from the remaining russet potatoes, Lite Life Vegan sausage patties and a Tofu Scramble. These are definitely not the most photogenic items but they tasted fantastic.

Tofu Scramble

To make the hasbrowns, I used my ricer to squeeze water out of the potatoes after I finely grated them in my food processor. I happened to have minced shallots in the food processor ahead of grating the potatoes and they picked up a nice light shallot flavor. Simply Recipes has a nice instructional on making perfect crispy hashbrowns.

Hashbrowns

For the Tofu Scramble, I kind of sort of followed Vegan Dad’s recipe. But… I sauteed a shallot before adding the tofu to the pan and left out the onion powder. I also added 1/4 tsp cumin to the spices and just added a splash of soy creamer to the pan at the end to wet the spices a little. As you can see from the pic above, I also left mine a lot chunkier.

Here is the modified recipe:

Tofu Scramble

INGREDIENTS
– 1 pkg firm tofu
– 2 tbsp oil
– 1 shallot, minced
– 1 tbsp Dijon mustard
– 1/2 tsp tumeric
– 1/4 tsp cumin
– 1/2 tsp salt
– freshly ground white pepper
– 1 tbsp nutritional yeast
– 1 tbsp soy creamer
METHOD
1. Heat oil in a non-stick frying pan over medium heat. Saute shallots till soft.  Drain water off the tofu and crumble into the pan. Cook for 3-4 mins, until tofu begins releasing its water.
2. Add the rest of the ingredients except the creamer and mix well. Cook for about 10 mins, stirring regularly, lowering the heat if the tofu begins to stick. The idea here is to let the water evaporate and the tofu firm up. You want to keep the heat high enough to facilitate this evaporation.
3. Add creamer and mix well. Allow some of the liquid to evaporate, then remove from heat. Serve.

Here is a pic of the entire breakfast:

Todu Scramble with Hash Browns and Vegan sausage

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Vegan Yum Yum’s Brown Sugar Peach Muffins

We’ve been getting peaches from the CSA for weeks now and I wanted to do something different with them than just eat them. My husband Mike volunteered to make muffins this past weekend with the peaches. He used Vegan Yum Yum’s recipe for Brown Sugar Peach muffins. They were very good. They were not overly sweet like many muffins are. He used AP flour in them because we didn’t have anything else on hand (the recipe calls for whole wheat or spelt).

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Best Cinnamon Rolls Ever!

The origin of this recipe is somewhat of a mystery. I got it on the Vegan Freak forums from “meatless”. She got it from someone name “oneness”, a vegan on the internet. In any case, you must make these this weekend. Make sure you use instant rapid-rise yeast. Leftovers can be kept in the fridge and heated in the microwave for 30 seconds. I added some chopped toasted pecans to the filling.

Vegan Cinnamon Rolls

Vegan Cinnamon Rolls

Soft gooey cinnamon buns
Rolls:
3/4 C unsweetend soy milk
1/4 C margarine, softened
3 1/4 C all-purpose flour
1 (.25 ounce) package instant yeast
1/4 C white sugar
1/2 tsp salt
1/4 C plus 2 TBS water

Filling:
1 C brown sugar, packed
1 TBS ground cinnamon
1/2 C margarine, softened

Glaze:
2 tsp corn syrup
2 tsp maple syrup
2 tsp vanilla extract
2 C icing sugar
4 TBS unsweetened soy milk

Heat the soy milk in a small saucepan until it bubbles, then remove
from heat. Mix in margarine; stir until melted. Let cool until
lukewarm.

In a large mixing bowl combine 2 1/4 cup flour, yeast, sugar and salt;
mix well. Add water and the soy milk/margarine mixture; beat well. Add
the remaining flour, 1/2 cup at a time, stirring well after each
addition. When the dough has just pulled together, turn it out onto a
lightly floured surface and knead until smooth, about 5 minutes

Cover the dough with a damp cloth and let rest for 10 minutes.
Meanwhile, in a small bowl, mix together brown sugar, cinnamon,
softened margarine.

Roll out dough into a 12×9 inch rectangle. Spread dough with
margarine/sugar mixture (if you want you can add in some raisins or
nuts).

Cut into 12 equal size rolls and place cut side up in 2 lightly
greased rounds pans. Cover and let rise until doubled, about 30
minutes. Preheat oven to 375 degrees F (190 degrees C).

Bake in the preheated oven for 20 minutes, or until browned. Combine
all the ingredients for the glaze in a small bowl and mix until
smooth. Let rolls cool a few minutes then drizzle with glaze.

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Better than Julian’s Gingerbread Pancakes

A few weeks ago we went to brunch at Julian’s in Providence (with Liz). Mike got the gingerbread pancakes that came highly recommended from my friend Liz. I made him give me a bite. They were so good. I went home and immediately started looking for a recipe. I found one on veganfusion.com (from the Blossoming Lotus restaurant) and printed it out. Mike made them for me this morning and I kept saying “good lord” over and over again. They tasted like gingerbread smothered in maple syrup and they were very light and fluffy. If I remember correctly, the ones at Julians are tasty, but not light and fluffy (they are more dense). I liked these a lot better.

Now, go print out this recipe and make these next weekend!

Vegan Gingerbread Pancakes

The picture doesn’t do them justice.

Note – for two people, I’d cut this recipe in half. It made about 16 pancakes.

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