Category Archives: Breakfast

Vegan Chocoloate Chip Cookies

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Vegan Chocolate Chip Cookies

  • Servings: 2.5 dozen
  • Difficulty: easy
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Ingredients

  • 3 2/3 cups all-purpose flour
  • 1 1/4 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp coarse sea salt
  • 1 cup Earth Balance butter
  • 1/4 cup coconut oil
  • 1 1/4 cups light brown sugar
  • 1 cup + 2 tbsp granulated sugar
  • 1/2 organic applesauce
  • 2 tsp vanilla
  • 1 lb vegan mega chocolate chunks
  • flake sea salt

Directions

    Pre-heat oven to 375 degrees F.
  1. Combine flour, baking soda, baking powder and salt in a large bowl. Whisk to combine and set aside.
  2. Blend the butter, oil, and sugars until creamy, then add the applesauce and vanilla.
  3. Mix wet ingredients into dry and mix until well combined.
  4. Stir in mega chocolate chunks.
  5. Roll cookies into a ball and place on parchment lined cookie sheets, press down slightly, sprinkle flake sea salt onto each cookie.
  6. Bake for 16 minutes at 375 degrees or until golden brown.
  7. Let cool then store in freezer bags.

Papaya Fruit Bowl

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Papaya Fruit Bowl

  • Servings: 1-4
  • Difficulty: easy
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Use any assortment of colorful fruit. The brighter the better. Don't forget to add a touch of green. So beautiful and so delicious!

Ingredients

  • 1 small papaya, split in half
  • 1 dragonfruit, split in half
  • 5 strawberries, 3 chopped, 2 split in half
  • 1/2 fresh mango, sliced and chopped (reserved 2 slices not chopped)
  • raw coconut flakes, grated
  • 1/4 cup chocolate covered goji berries
  • 1 scoop “So Delicious” coconut whipped cream
  • 2 sprigs fresh spearmint
  • 1 sprig fresh chocolate mint
  • 2 slices fresh lime

Directions

  1. Place 1/2 papaya on serving platter to serve as a fruit bowl. Leave intact. Fill this half with 2 slices of dragonfruit and a mixture of chopped fruit (mango, strawberries, and additional papaya)
  2. Trim the bottom of one-half section dragonfruit so it fits flat on your serving platter.
  3. Randomly place remaining chopped fruit pieces throughout the platter.
  4. Sprinkle entire display with grated coconut throughout, but do not sprinkle on dragonfruit bowl. You want the color to shine through.
  5. Sporadically drop goji berries around the plate.
  6. Scoop coconut whipped cream onto platter or onto a serving vessel of your choice. I used fresh clean store-bought shells throughout the platter.
  7. Add lime slices anywhere you like, to fill the gaps.
  8. Top it all off with inserted sprigs of fresh spearmint and chocolate mint.
  9. Take some pictures to show your friends… and then devour!

If desired drizzle additional lime wedges over the fruit to preserve color.

My Favorite White Vegan Gravy

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My Favorite White Vegan Gravy

  • Servings: 4
  • Difficulty: easy
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I use this gravy to pour over vegan biscuits for a breakfast treat of biscuits and gravy. Something I hadn't enjoyed since being a small child. It is so yummy!


Ingredients

  • 3 tbsp coconut oil
  • 1 small to medium onion, diced
  • 1/2 tsp poultry season
  • 1/2 tsp salt, or to taste
  • 1/2 tsp white pepper
  • 1/2 black pepper
  • 1/2 to 1 tsp dried thyme
  • 1-1/2 cups almond milk
  • 2 T all-purpose flour
  • 1/2 cup pecan pieces
  • Gravy Master, see item 8 below
  • Worcestershire Sauce, see item 8 below

Directions

  1. Add coconut oil and onions to a large skillet and cook over medium heat until onions are tender.
  2. Whisk in seasonings and cook just until quickly blended.
  3. Add almond milk to the pan stirring constantly until well blended.
  4. Using a 1/2 cup measuring cup scoop out some hot liquid and blend the flour into the liquid to create a thick paste. Add the paste back into the gravy in stages, blending as you go.
  5. Watch for consistency after reheating and add additional almond milk if a thinner version is desired, or make an additional paste for a thicker consistency.
  6. Add the pecan pieces once the desired thickness has been achieved.
  7. Adjust the seasoning to suit your taste.
  8. Optional, a dribble of Gravy Master or Vegan Worcestershire Sauce may be added for additional color, if desire.

Pour this gravy over toast, waffles, pancakes or biscuits for a yummy breakfast treat!

 

My Peach Cobbler

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My Peach Cobbler

  • Servings: 1
  • Difficulty: easy
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When you have a stash of vegan biscuits on hand and you need to figure out what to do with the leftover... get CREATIVE!

Ingredients

  • 1 vegan biscuit, sliced and heated [recipe pending]
  • 1 to 2 teaspoons vegan butter
  • 1 peach, unpeeled, sliced
  • 1 teaspoon brown sugar
  • 1/2 to 1 teaspoon cinnamon powder
  • 1 handful walnut pieces
  • 3 to 4 teaspoons maple syrup
  • 1 container coconut whipped cream

Directions

  1. Split and butter biscuit, then heat in toaster oven until desired crispness.
  2. In the meantime, using a small microwave safe plate, sprinkle peach slices with cinnamon and sugar and heat for 35 seconds.
  3. Re-plate biscuit and peaches to serving dish and cover with walnuts, maple syrup and sporadically placed whipped cream.

Oh yum!!!

Heart Shaped Cheese & Fruit

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[recipe title=”Heart Shaped Cheese & Fruit” servings=”1″ time=”20 minutes” difficulty=”easy” description=”Breakfast for quiet morning in the Butterfly Garden.”]

Ingredients

  • 1 slice vegan Smoke Gouda Cheese, trimmed heart-shaped
  • 1 slice fresh organic mango, trimmed heart-shaped
  • 1 handful chopped walnuts
  • 4 organic strawberry, sliced
  • 16 fresh orgainc blueberries
  • 1 canister coconut whipped topping
  • cinnamon powder to sprinkle
  • maple syrup to drizzle

Directions

  1. Place the gouda cheese on the center of the platter
  2. Add 1 blueberry on the cheese to support the sliced mango
  3. Place fruit all around, drop walnuts sporadically, spray mounds of coconut whipped cream wherever you want it, sprinkle with cinnamon and drizzle the whole thing with maple syrup.

Bet you eat the whole dang thing!
[/recipe]

Cinnamon Honey Granola

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2015-05-29 22.24.04[recipe title=”Cinnamon Honey Granola” Servings=”6-8″ time=”30 minutes” difficulty=”easy” description=””]

Granola Mix

  • 1 cup raw almonds
  • 1 cup raw cashews
  • 1 cup raw walnuts
  • 1- 1/2 cup coconut flakes
  • 8 whole dried apricots, diced
  • 1 cup organic raisins
  • 1 cup dried cranberries
  • 8 large Majool Dates, seeded & chopped
  • 1/2 cup cocoa nibs, optional
  • 1/2 – 1 cup raw organic honey
  • 1 – 4 tbsp Ceylon cinnamon powder, to taste
  • 1/4 tsp pink salt

Directions

  1. Add nuts to food processor and pulse until broken up into bite-size pieces.
  2. Add 1/2 cup coconut flakes to coffee grinder and grind to fine grain.
  3. Pour nuts into a large bowl.
  4. Add both the fine grain and flake coconut pieces to the bowl.
  5. Add the diced apricots, cranberries, raisins, cocoa nibs, dates and salt to the mixture and combine.
  6. Add cinnamon to taste.
  7. Add enough honey to create a big ball of granola that sticks together without being overly sticky.
  8. Store granola in the refrigerator and just pinch, scoop, or pour out serving size as needed.
    9. Note: See “My Flirty Little Granola” for more oomph!

[/recipe]

 

My Flirty Little Granola

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Flirty Little Granola[recipe title=”My Flirty Little Granola” servings=”4″ time=”30 minutes” difficulty=”easy” description=”Say hello to my little friends! A little mango, a little banana, a little kiwi, a little strawberry, a little bit of granola, a little sliced almonds, a little coconut topped cinnamon, a little whipped cream, a little coconut milk, a little mint and a little squirt of fresh lime juice.”]

Ingredients

  • 1 mango, diced
  • 1 banana, sliced (and coated with lemon juice to preserve color)
  • 1 kiwi, diced
  • 1 pint strawberries, sliced
  • 2 cups fruit & nut granola
  • 1/2 cup sliced almonds
  • 1/2 cup coconut flakes (use a coffee grinder to desired consistency)
  • 4 tbsp ground cinnamon
  • 1 scoop raw whipped cream
  • a little coconut milk, a little mint and a little squirt of fresh lime juice.

Directions

  1. Place 1/2 cup granola in a roomy bowl.
  2. Add diced mango and diced kiwi opposite each other in the bowl.
  3. Add banana slices and strawberries opposite one another in the remaining slots.
  4. Mix the cinnamon and coconut flakes in a decorative side bowl, and do the same for the sliced almonds and whipped cream, as shown above, placing one whole strawberry and some mint leaves around the whipped cream for added decoration.
  5. Pour individual servings of homemade almond, coconut or cashew milk in serving size containers to be used as desired.
  6. Select fresh edible flowers to add vibrancy and color to the bowl.
  7. Enjoy!

[/recipe]

Coconut Quinoa Breakfast Salad

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20150802_080900[recipe title=”Coconut Quinoa Breakfast Salad” servings=”2-4″ time=”45 minutes” difficulty=”easy” deescription=”So filling, so yummy, and plenty of leftover quinoa for you to switch it up or use in any other recipe. This one is not only healthy but also filling!”]

Coconut Quinoa

  • 2 cups pre-washed Quinoa
  • 1 can full fat coconut milk
  • 1/2 cup filtered water
  • pinch of salt

Directions

  1. Cook quinoa on high until it begins to boil.
  2. Reduce heat to simmer.
  3. Cover and cook until liquid is absorbed and quinoa seeds have burst and look light and fluffy.

Fruit & Nut Toppings

  • 2 tbsp fresh organic Blueberries
  • 2 slices fresh Honey Mango, diced
  • 1 small handful raw organic Walnut Pieces
  • 1/4 – 1/2 tsp Ceylon Cinnamon
  • 2 small fresh organic mint leaves
  • 1/4 cup organic Grade-B warm Maple Syrup.

Directions

  1. Scoop 1/2 cup cooked quinoa into a bowl.
  2. Top with blueberries and honey mango.
  3. Drizzle with warm maple syrup and serve at desired temperature.
  4. Add walnut pieces and torn peppermint leaves.
  5. Serve hot.

[/recipe]