CRUSTLESS QUICHE

bakes in about 45 minutes

INGREDIENTS:

non-stick spray, as needed

1 (10 oz.) box frozen spinach

4 large eggs

1 cup almond milk

1/2 tsp. minced garlic

1/4 cup Vegan Parmesan

salt and pepper to taste

1/2 tsp. thyme

1/2 cup shredded swiss cheese

DIRECTIONS:

Preheat oven to 350 degrees.  Cook the spinach in a small amount of water, simmer for about 5 minutes.  Drain extremely well.

Spray a pie dish with non-stick spray.  Squeeze the rest of the water out of the spinach and spread it out on the bottom of the pie dish. 

In a medium bowl whisk together the eggs until fairly smooth.  Add the milk, garlic, parmesan, and the spices.  Whisk to combine.  Pour this mixture into the pie dish over the spinach.

Sprinkle the shredded mozzarella cheese over top.  Place the pie dish in the preheated oven and bake until it is golden brown on top and the center is solid, 45 minutes to 1 hour.

Slice and serve.



slice and enjoy

2 MINUTE FLAX SEED BREAKFAST MUFFIN

serve with Nature's Balance

a good heart healthy muffin

This recipe # 1 was given to me as such:

1/4 cup ground flax seed
1/2 tsp. baking powder
1 tsp. cinnamon
1 tsp. sweetener
1 egg
1 tsp. oil
1/4 cup blueberries

DIRECTIONS:

Measure all ingredients into a coffee cup.

raw ingredients in the coffee cup

Microwave on high for 1 minute and 30 seconds.  Remove all from the cup, cut in half and serve plain, with a topping...butter, cream cheese, etc.

rises nicely after 1 min and 30 seconds

recipe #2

I plan on playing with this one BUT here's my first with implemented changes:

1/4 cup flax seeds
1/2 tsp. Baking powder
1 tsp. cinnamon
2 tsp. agave nectar
1 egg (or egg replacer)
1 tsp. oil
1/3 cup blueberries
1 Tbsp. almond milk
1 Tbsp. crushed pecans
1 Tbsp. chopped dates

DIRECTIONS:

Same as above.  Mix all together in a mug.  Microwave individually for 1 minute and 50 seconds.

My next one will include carrots, raisins and pecans, perhaps with my vegan pine nut icing?  ... A mini carrot cake, of sorts!  Oatmeal can also be substituted for the flax seeds.

Stay tuned...

This is a great recipe to make in assembly

line fashion.  Just line up those cups!

AN UNCONVENTIONAL BREAKFAST

for a quick and healthy breakfast, spread almond butter

on lettuce leaf and sprinkle with blueberries.

a refreshing breakfast!

MY MOST FAVORITE BREAKFAST SHAKE

tastes like a chocolate milkshake

thick and rich

Make this recipe for one by decreasing the amounts.  As shown, this will serve two.

INGREDIENTS:

1 frozen banana

3/4 cup frozen black cherries

2 Tbsp. flax seeds

2 Tbsp. almond butter

3 seedless medjool dates

3 handfuls kale

1 heaping Tbsp. cocoa powder (unsweetened baking type)

almond milk as need, start with 1/2 cup

DIRECTIONS:

Put all of the ingredients into a high power blender and process till all is smooth.  Add more milk to achieve the desired consistency.

 

 

pre-mixed, ready to go

 



GREEN BREAKFAST SHAKES (and purple)

at my house the new color for 2012 is GREEN

I've discovered another great way to make use of my garden greens and reap the benefits of great nutrition...the green breakfast drink.

Use fruit but not ALL or even the majority of fruit for your breakfast drink.   Remember 3 servings a day is plenty for that fruit group.  On the other hand, eat as many greens as you want...healthily prepared, of course.  (I'm learning a lot about greens cooked in the south;  many are cooked with pork.  Always ASK)

This morning my drink included:

frozen banana

apple

1 lime, no skin

2 ribs celery

4 kale leaves

2 Tbsp. chia seeds

1 to 1 1/2 cups water

cup of ice cubes

Process all together in a high speed blender till very smooth.

I personally believe that if you aren't used to drinking greens, a gradual approach is most effective.  Make it palatable.  Over time, decrease the amount of fruits used and go from using milder greens (such as chard, even romaine) to middle intensity then onto eventually the stronger greens (collards, mustard, kale).  But whatever you do...USE GREENS!!!

my new favorite purple shake:

about 6 beet leaves

1 carrot

1 celery rib

about 3/4 cup frozen blueberries

2 Tbsp. chia seeds

1 cup ice cubes

water as needed, 1/2 to 1 cup

Blend all together.

SIMPLE SEASONAL BREAKFAST

so simple, so good

What's better than fresh peaches?  Try this quick simple combination for breakfast or lunch.

Spread 1/2 flat bread with almond butter and a layer of fresh peaches.  You can't eat just one!

(or make a sandwich for easier handling)

APPLE PANCAKE CIRCLES

each pancake contains a slice of apple

inspired by the Food Network magazine

INGREDIENTS:

buckwheat pancake batter to make 6-8 pancakes

cinnamon

vanilla

2 apples, skin on but cored and sliced about 1/3 inch thick

DIRECTIONS:

To the pancake batter, add the cinnamon and vanilla.

Place apple slices on the griddle. Cook on medium heat for 3 to 5 minutes. (I've only made these once; it might be a good idea to just par cook in microwave to soften)

After apple slices are starting to brown, carefully ladle some pancake batter over each apple slice.

When the bubbles appear, flip over and cook on the other side. 

Serve with Agave, date syrup OR my blueberry compote (see blog).

side one is cooking with the batter

turned and awaiting side 2



BERRY COMPOTE

great served on the oatmeal egg white pancake

2 year old blueberry bush in my garden

One way to use those many fresh picked blueberries.  This mixture is thick and rich and great served atop pancakes, french toast or better yet my healthy OATMEAL EGG WHITE PANCAKE.

INGREDIENTS:

1 pkg. frozen blueberries  (I freeze in batches and then use one of the baggies full)
1/4 cup organic sugar or Sucanat (I use agave nectar)
1/4 cup spring water
1 tsp. Arrowroot powder


DIRECTIONS:

Simmer the spring water and sugar together until reduced and bubbly.

Add the berries and allow them to cook until they pop.

Whisk in the arrowroot powder and cook until sauce becomes bubbly and thick.

Serve immediately with the pancakes.


Feel free to use any berry; I just love the blueberries.

I'm always fighting the birds for these.

berries cooking on the stove

ready to serve

DAY 2:  used this as a jelly spread on a flat bread with almond butter

GARDEN FOR BREAKFAST

breakfast, fast and fresh

INGREDIENTS:

3 eggs

2 handfuls of garden greens, Swiss chard and beet tops

fresh basil, about 8 leaves

10 cherry tomatoes, cut in half

1 clove garlic

pepper

Vegan Parmesan

DIRECTIONS:

In a small amount of oil, saute the greens and garlic.  As these start to wilt , add the eggs mixed with the pepper and the basil leaves.  Cook a couple of minutes.  Add the cherry tomatoes.

Cook the mixture until it starts to set.  I usually cut it in quarters and turn in sections.  Brown on both sides.

Near the end of the cooking time, sprinkle with more pepper and the Parmesan cheese.

FRAMED EGG W/GREENS

In Home Ec we called this a toad in a hole, an egg in a frame, etc.  It's a good occasional start to the day.  

Using whole wheat bread, lightly spread both sides with Earth Balance.  Cut or tear a small hole in the center of the bread.  Place the bread on the griddle and break an egg in the hole.  When it starts to set, flip over and cont. to cook till thoroughly finished to your liking (I like to dip the small toasted circle into the yolk).  Season with garlic powder and black pepper.

Kick this breakfast up a notch by serving it with fresh greens cooked with garlic and red onion.  Featured above is Swiss chard and beet tops.

OATMEAL EGG WHITE PANCAKE

This recipe is compliments of Joy Bauer and her breakfast club.  She gave this one out on The Today Show.  Sounded intriguing.  It tastes like a healthy version of a French toast.  I served mine with a little Agave nectar.  Substituting Grand Marnier for the vanilla would be a lovely addition.

found this new product for egg beaters, premeasured cartons, each contains approximately 2 egg whites

each pack comes with a trio of these cups

stays fresher, longer

INGREDIENTS:

1/2 cup quick cooking oats

4 egg whites (or 2 containers)

1/2 tsp. vanilla extract

1 Tbsp. Agave nectar

1/2 tsp. cinnamon

Yield:  1 large pancake

serves 2 or 3

DIRECTIONS:

Spray a skillet with oil spray and preheat.

Stir together all of the ingredients.

Pour all into the skillet and cook till the bottom is golden, 2-5 minutes.

Flip over and cook the other side.  Serve

I find it difficult to flip over anything this large in a skillet. 

I flipped my pancake over onto the heated griddle.

This was so tasty, no butter necessary.  Agave nectar or maple syrup is a nice accompaniment.

Blueberry compote would also be GREAT. (one of my future blogs)



SLICE AND GO OATMEAL

This one was sent to me by cousin Bea; originated from a food site forwarded by brother Jon.  I've tweaked it a bit.  Here's my version.  REALLY TASTY!

INGREDIENTS:

6 cups water
1 tsp. salt
3 1/2 cups old fashion oats
1 tsp. cinnamon
1 tsp. vanilla extract
1 cup finely chopped dates
6 Tbsp. agave nectar
3 Tbsp. butter (earth balance)


DIRECTIONS:

Coat a 9" x 5" baking dish with nonstick cooking spray.

In a large saucepan, bring the water and salt to a boil over medium high heat.  Stir in the oats, cinnamon and vanilla.  Cook for 5 to 6 minutes.

Remove from the heat and stir in the dates and agave nectar.

Pour the oat mixture into the baking pan, cover, and chill for at least 6 hours or overnight.

Remove the loaf from the pan and cut into 1 inch thick slices.  In a large skillet, melt 1 Tbsp. butter over medium heat.  Cook the oatmeal slices for 2 to 3 minutes per side, or until golden and heated through, adding more butter as necessary.  Optional heating method:  microwave slices for 1 to 2 minutes, until warmed through.

ready to sit overnight

turn out onto cutting board and slice

brown in Earth Balance and serve

For my next batch, I'll replace the dates and vanilla with fresh blueberries and almond extract, a favorite combination of mine.

BREAKFAST / WHAT TO DO WITH LEFTOVER GREENS?

baked eggs on a bed of leftover cooked greens

Preheat oven to 425 degrees.

Layer the leftover greens mixture (without a lot of the liquids) in an appropriate sized baking dish so that the greens are 1 to 2 inches thick.

Over the top of the greens, break 2 to 6 eggs.  Season with salt, pepper and vegan Parmesan cheese.  Bake for 15 to 20 minutes or until are set.

Serve with extra vegan Parmesan cheese.

FARINA / A GOOD OLD FASHION BREAKFAST

I totally forgot how much I loved the farina my mom used to make us when we were kids.  She used to make us a FRIED version.  Anyone have this recipe?  I'd love to revisit that memory food!

• 1/2 cup farina cereal
• 2 cups almond milk
• 1/2 tsp. salt
• cinnamon to taste
• Saucepan

1.  Add 2 cups milk (or water) , 1/2 tsp. salt , and cinnamon to a saucepan. Bring this mixture to a boil.

2.  Remove the pan from heat and slowly pour 1/2 cup of farina cereal into the hot mixture, stirring constantly as you add the cereal.

3.  Return the pan to the stove top and bring the mixture to a boil. Stir the cereal as it comes to a boil.

4.  Reduce heat to low and allow the cereal to simmer for four minutes, stirring occasionally.

5.  Pour the cooked cereal into serving bowls.

You may top this with brown sugar, agave, fruit or jam.  This morning I stirred in almond butter, nutella and a bit more almond milk for a more liquid consistency.

more about Farina, how to cook and its health properties:  http://www.ehow.com/about_5136033_cooking-directions-farina.html

ENHANCE YOUR PANCAKES

start with a good whole wheat pancake mix, I prefer Hodgson Mill

I occasionally LOVE to indulge in a good pancake.  Try taking them to the next level.  I always add some type of fruits and nuts.  I enhanced this particular batch with lots of chopped walnuts, diced peaches and lots of cinnamon.  Top with Earth Balance.   If extra sweetness is desired, serve with agave nectar. Wanna splurge?  Top with Nutella OR Rawtella!

loving my splurge breakfast!

BAKED EGGS / GREAT BREAKFAST

Day 2 with the leftover kale: 

I love to make an occasional egg, a rare treat,  for breakfast.  A few yrs. ago the New York Times featured the basic no-fail BAKED EGG.  Your imagination can take this recipe in many ethnic directions. 

mixture assembled in ramekins, ready to bake

a great company dish, ready to bake in quantity and very versatile



Preheat oven to 425 degrees.

Prepare the ramekins by spraying with PAM.

Any variety of ingredients can be layered and topped with an egg and then baked.

This morning I prepared the following:

bite-size cooked kale

top with salsa

sprinkle on Vegan Parm

break an egg on top

season with pepper

Set the ramekins on a cookie sheet for easier handling.  Bake for 15 minutes.

turn these out on the plate to serve

Variations:  crumbled vegan sausage, cheddar cheese, cooked spinach, green chilies, biscuit bottom, broccoli (really any leftover vegetable, meat, cheese / all topped with the egg)  

RAWTELLA FOLLOW-UP

OK, so no one here sells Rawtella.  Too new!  Who knew?  Read my previous blog about the disaster I created.  BUT being frugal as I am, I mixed a good bit of MY version of the Rawtella into about a third of a jar of almond butter.  Hmmm not too bad. 

I especially like this for breakfast spread over CARR's Wholewheat crackers (found in the red box - delicious and personally, I think they'd make a great dessert crust, an upcoming experiment).  Next squeeze a bit of agave nectar on top.  Good with that morning cup of java.

SUMMER OATMEAL

a closeup

I originally got this idea during a lecture from a nutritionist in NJ.  I doubted it, I tried it, I love it!  The concept is that the soaking of the oats starts the germination process and provides a healthier option for your morning breakfast.

I make a bunch of these at a time.  They keep for days.    Here's my version:

INGREDIENTS:

1/2 cup old fashion Quaker oatmeal (definitely is not good using steel cut)

flax seeds, ground

fresh or frozen blueberries

cinnamon

pecans or other nut

chopped dried dates

almond milk

agave nectar, optional

DIRECTIONS:  make at least a day or more in advance

In each bowl place the oatmeal.  Add a tsp or two of ground flax seed.  Sprinkle with cinnamon.

Add berries, pecans and dates.

Add enough milk to cover all in the bowl.  Wrap with saran wrap and keep in the refrigerator.

TO SERVE:

Do not cook...serve chilled or set out a bit  at room temperature.  For an added boost of flavor, top with some agave nectar for sweetness.

assembly line production

FOR THE MEAT EATERS IN ALL OF US???

A crispy, smoky temptation.  The thinner you slice the tempeh and the longer you cook it, the crispier and crunchier it will be.

This recipe comes from a cookbook from one of my favorite restaurant owners.  The book, You Won't Believe It's Vegan",  is authored by Lacey Sher and Gail Doherty.  Gail has opened a fabulous new restaurant in Red Bank, NJ.  Check it out!  Check out her menu: 
http://www.goodkarmacafenj.com/menu.html

This has become a breakfast favorite of mine:

TEMPEH BACON

INGREDIENTS:

3 Tbsp. olive oil
2 Tbsp. maple syrup ( I often use Agave Nectar)
1 1/2 tsp. tamari
3/4 tsp. liquid smoke
8 oz. tempeh, sliced 1/8 in. thick

DIRECTIONS:

1.  Mix all the liquid ingredients together.  Brush the bottom of the baking sheet with some of the mixture (I just use parchment paper and brush that), then lay tempeh slices on the sheet.  Brush the tempeh slices with the remaining liquid.

2.  Bake for 8 to 10 minutes. 

I love this served in a breakfast sandwich.