It feels like Christmas every time a new vegan cookbook comes out! My newest addition is Wait, That’s Vegan? by Lisa Dawn Angerame. I’m having so much fun cooking my way through this cookbook that transforms pre-vegan favorites into plant-based versions that are not only tastier, but also healthier.
Lisa’s recipes are full of flavor and feature easy plant-based substitutes that don’t compromise taste. I’ve been sampling several of the recipes, but I have to admit that I’m stuck in the Breakfast and Brunch chapter. In my ten years as a vegan, breakfast and brunch are still the most challenging to enjoy if I’m with a non vegan crowd, and it’s rare to find delicious options unless you’re dining at a plant-based restaurant.
This Broccoli-Leek Frittata is my current obsession. (The Carrot Lox and Avocado Benedict with Hollandaise Sauce are also must tries.) Do yourself a favor and whip this up today! I love how easy and quick it is to make (just about 15 to 20 minutes to prep) and then, you just sit back and enjoy your morning while it bakes in the oven.
Beyond breakfast and brunch, the book includes four other chapters: Salads and Sandwiches, Main Dishes, Desserts and Basics. There are lots of options for every occasion, including classics-made-vegan like Meatless Meatballs and Lentil Bolognese, as well as new favorites like Chickpea Shakshouka with Avocados and Fresh Herbs.
Reprinted with permission from Page Street Publishing Co.
Frittatas are essentially omelets or crustless quiches. In this vegan version, the combination of all kinds of plant-based ingredients come together to create that familiar taste and texture. I have served this to vegans and carni- vores alike, and it’s an absolute crowd pleaser; there is never any left at the end of the party. It can be served warm, at room temperature or even cold, and it can be made up to two days in advance. Just cover in foil and reheat it for 30 minutes in a 350°F (175°C) oven.
Want to change it up? Try mushrooms and shallots, asparagus and onions, or tomatoes and corn.
Broccoli and Leeks
4cupschopped broccolileaves and stems removed and cut into bite-sized pieces, 364 g
Preheat the oven to 350°F (175°C, or gas mark 4). Set a 93⁄4-inch (25-cm) quiche dish on a half sheet pan.
To make the filling, add the broccoli florets to a pot and cover with water. Cover and bring the water to a boil. Cook until the florets turn bright green and are just al dente, about 5 minutes. Drain and add to a big mixing bowl.
Heat a cast-iron or nonstick skillet over low heat. Add the oil. When it is shimmering, add the leeks, garlic and salt, and use a wooden spoon to coat the vegetables. Cook until the leeks are bright and translucent, and the garlic is fragrant, 5 to 7 minutes.
Transfer the leeks and garlic into the bowl of broccoli. Mix to combine, and transfer to the quiche pan. Spread the mixture out evenly.
To make the custard, add the water, cashews, tofu, yogurt, chickpea flour, oil, nutritional yeast, tamari, miso and turmeric to a blender. Blend until combined and creamy, 1 to 2 minutes depending on your machine.
Pour the custard over the broccoli and leeks, distributing it evenly. Bake for at least 1 hour, or until the top has browned and the center is firm to the touch.
As it cools, the top will deflate just a bit and the quiche will continue to firm up. Slice and serve.
I start every morning with a green drink. It’s my secret weapon for keeping my energy up, my body clean, and staying healthy (I rarely get colds).
Green, alkaline juices are the best and quickest ways to reduce inflammation while keeping your body hydrated. Your skin will sparkle like nobody’s business. Your energy level will jump to overdrive. You will feel amazing!
Kris Carr is my juicing goddess. Her motto is “Make juice, not war.” Don’t you love her already?!! She turned me onto juicing in her book Crazy Sexy Diet and she took my juicing game up a notch Crazy Sexy Juice, a fantastic resource full of juice and smoothie recipes.
Fruits and Veggies:
Choose organic fruits and veggies as much as possible. Cucumbers make a great base for juices with all of the vitamin C and cleansing properties it possesses. Let’s hear it for the cucumber!
This is a great veggie to start with. Add in some celery stalks and broccoli stems for sweetness. Work your way up to stronger tasting plants like kale, chard, fennel, cabbage, or spinach. You can also add in the ginger, garlic, and parsley for added zing, (just remember a little goes a long way those guys.)
As for fruit, I like to keep it all green and use a green apple. I have tried pear too. It’s not my thing but could be yours, so have fun experimenting.
This is your super fuel. Play around and try out different veggie/fruit combos until you find the one that takes you over the edge. Sometimes I’ll add lemon to the mix. (I like my juice tart).
They say to keep your ratio of fruits to veggies at 1:3 (for every one piece of fruit, add 3 veggies). For my kids, I use oranges, red apples, and strawberries to sweeten things up and give it a citrus zing.
Finding your perfect juicer can be a bit overwhelming, as there is a lot at stake…this big, bad boy is going to become your juicing mate. You’ll be making juice love daily, sometimes twice or more!
Choose wisely – these guys are not cheap. I did a lot of research on the various juicers and blenders before I tied the knot with my Breville Ikon.
In order to make juicing time efficient with the morning hustle and bustle of getting my three kids ready for school, I buy all my fruits and veggies once during the week and wash and prep everything when I get home from the store.
When I go into the kitchen in the morning, all I have to do is grab the veggies and fruits out of the fridge, lay them on the cutting board, and get juicing. (Note: I don’t wash my berries until right before I use them to avoid them becoming mushy. And I cut and peel my apples and oranges that morning as well.)
As for cleaning, I wash my juicer immediately after using it and let it air dry on the counter until I put it away later in the day so it’s all ready to go for the next round of juicing the following morning.
When to drink it:
It is best to drink your juice on an empty stomach to get the most out of your digestive system. It’s a great way to break your fast (aka breakfast!).
I typically serve it with a toast bar or some muffins for my family.
The recipe below is the juice I go to again and again (hence, the name!). I hope you love it as much as I do. Cheers!
Go-to Green Juice
1 organic cucumber
1 organic broccoli stalk (some times I use the head too, depending on the size of the stalk)
1 organic celery stalk and leaves (if my stalk is lucky enough to be sprouting any)
2 fistfuls of organic kale (I also mix in chard and spinach from time to time)
1-2 slices of fresh ginger root
1 organic Granny Smith green apple
Push each ingredient through the juicer chute in the order listed.
How do you like to scramble? This Mediterranean Tofu Scramble is a great breakfast option. Use this recipe as a template and add in your favorite mix-ins. Serve it as a protein packed breakfast with fresh fruit and hashbrowns, or enjoy it for dinner with roasted potatoes and a side salad.
Tofu scrambles are a quick and easy meal option, and a delicious plant-based take on scrambled eggs. Tofu scrambles easily to create the same look and texture as eggs without the animal products. I love this recipe blend, with all of the flavors of my dream destination, Greece. Try adding bruschetta for an Italian taste profile, or taco seasoning and pico de gallo for a Latin flavor.
I love, love, love Sunday brunch! Unfortunately, as a mother of three active kids with weekend games and religious school, I rarely have the opportunity to indulge in it. An eggless frittata is one of my favorite ways to get my brunch on! Tofu stands in for the eggs in this dish with the same substantial texture and protein power. Artichoke hearts, asparagus and sun-dried tomatoes add delicious flavor and color to this festive breakfast frittata. I hope you enjoy it!
August 24th is National Waffle Day. Let’s celebrate with breakfast pizza waffles! This recipe can be as easy or as complicated as you want to make it. Use frozen waffles or make your own from scratch. Whichever way you go, choose a neutral flavored waffle that can either go sweet or savory. If you’re in a waffle mood, top your pizza with an extra waffle and make a waffle sandwich.
There’s really no right or wrong way to make these. Heat up the toaster or waffle iron, spread out your toppings and sauces and have some delicious, breakfast fun with the family!
Your favorite vegan toaster waffles (or homemade waffle batter)
Sweet and/or savory toppings
A variety of sauces
Toast the waffles until they are half way done. While they toast, prepare your sauces and toppings. Slice and chop your fruit. Cook your veggie meats and hash browns, if using. If making homemade waffles, prepare your waffle on a waffle iron and continue to step two to add your toppings.
Once the waffles are semi-toasted, place them on a baking sheet. Spread desired sauce and toppings on top of the waffles. Place the baking sheet under the broiler for 2-3 minutes.
Everyone has their own pizza favorites, but below are some ideas to inspire delicious creations.
For savory waffles, try these toppings and sauces:
Chopped or crumbled veggie bacon
Veggie breakfast sausage
Shredded hash browns
Dairy-free cheese shreds or slices
Dairy-free cream cheese or spreads
For sweet waffles, try these toppings and sauces:
Sliced berries and fruit
Dairy-free mini chocolate chips
Mini Dandies vegan marshmallows
Hemp, chia, and/or flax seeds
Agave or maple syrup
How are you celebrating National Waffle Day? If you make one of these pizzas, please be sure to tag me. I love seeing your creations with my recipes!!
I am kinda late to the oatmeal party, but I am making up for it with this recipe for Blueberry Pistachio Oatmeal. I ate oatmeal lots as a kid, but have never been that into it as an adult. When I went vegan, that seemed to be my only option for breakfast when we were traveling or out for brunch and I turned my nose up at it. I owe you an apology, Oatmeal!! I have recently been playing with some fun mix-ins and fresh fruit that have yielded some delicious results!
My newest oatmeal ingredient? Setton Farms new Blueberry + Pistachio Chewy Bites! They’re 100% all natural and bursting with blueberry flavor from infused cranberries. I love pistachios so when Setton Farms asked me to come up with a recipe for their new Pistachio Chewy Bites, I couldn’t refuse.
Nuts and fruit seemed like an obvious flavor success to me so I gave it a try in this recipe for Blueberry Pistachio Oatmeal. The results were delicious. This recipe is a breakfast party-in-a-bowl. I cooked the oatmeal with almond milk, a tad of maple syrup, and chopped Blueberry + Pistachio Chewy Bites. I let it all cook together for about 10 minutes and then, topped with fresh blueberries and chopped Pistachio Chewy Bites.
Oh happy day! I have been having so much fun in the kitchen lately. It is definitely my happy place, but I have been especially inspired to spend extra time there the past few days, experimenting with different products and flavors. After being sick in bed for way too long, my energy had been zapped and my creativity waned. I had no inspiration or desire to cook for over a week. I was getting worried I would never make my way back to my happy place.
Thankfully, I am on the mend (except for this annoying, lingering cough), and my energy and desire to cook have returned! I have been dying to try a chickpea crepe forever. The idea of using chickpea flour got me dreaming about a savory crepe that I could stuff with fresh veggies and herbs. With Spring here, I finally got to it and the results were delicious (if I do say so myself!).
This recipe comes together very quickly and is easy to customize with whatever vegetables and herbs you have on hand. Let a trip to the farmer’s market be your guide if you are lucky enough to have one near you, or use the bounty from your lucky CSA box if you participate in one of those. I used carrots, zucchini and artichokes, but a blend of spinach, asparagus, and heirloom tomatoes would be equally tasty. The key is to saute your vegetables first because the crepe cooks fast and won’t give the vegetables enough time to caramelize inside.
You can find chickpea (or garbanzo) flour at health foods stores in bulk or in bags with the regular flour. I used almond milk to give the batter a sweeter taste, but you can use whatever non-dairy milk you prefer. This recipe makes a perfect breakfast meal, but equally works for lunch or dinner with a light, green salad.
Try the recipe below and tell me your favorite savory crepe fillings.
I am not a yogurt person, but these dairy-free breakfast parfaits have won me over. I was not a yogurt person at all until I discovered Kite Hill’s almond yogurt. This almond milk based yogurt made me a yogurt lover! It comes in peach, strawberry, and blueberry flavors, but the vanilla yogurt is my favorite. It is very versatile. Blend it into smoothies, top oatmeal or smoothie bowls, or layer it into parfaits, which leads me to today’s dairy-free breakfast parfait recipe!This parfait is quick and easy to make. With just 3 ingredients, you can make this in minutes during the breakfast rush.
his chilaquile breakfast casserole is going to delight your family on New Year’s morning! Chilaquiles are a traditional Mexican dish. It is prepared by frying corn tortillas cut into triangles as the base of the recipe, and then topped with green or red salsa. The mixture is then simmered and topped with crema, queso fresco, onion, and avocado.