Sunday Brunch: Tropical Date-Cinnamon Oats

Adapted from a post by: tunsbuns.wordpress.com

 INGREDIENTS:
1 cup Almond Milk (I use unsweetened to make it refined sugar-free)
1 tsp Vanilla
1/3 cup Oats
2 Dates, pitted and chopped
1 tbsp Chia
1/2 tbsp Hemp Hearts
1/2 tbsp Cinnamon
1 tsp Coconut
1/2 Mango, chopped (other half served on side)
1 Banana, chopped

Bring the almond milk and vanilla to a low boil. Add the oats, chia, coconut, hemp, dates and cinnamon. When nearly cooked (should be fairly thick), add chopped fruit and cook, stirring constantly, for another few minutes.

Sunday Brunch: Fruity Overnight Oats

INGREDIENTS:
2/3 cup Large Flake Oats
2/3 cup Unsweetened Almond Milk
1 tsp Chia Seeds
1/2 cup Mixed chopped fruits (I used Mango, Melon, Banana and Strawberry)

In a blender or food processor, purée the fruits. In a jar or lidded shake cup (pictured), combine purée with oats, milk and chia. Give it a good shake until mixed and then throw the lid on, put in the fridge and let sit overnight. In the morning, top with fresh berries/sliced fruit and eat it up. The result is a creamy, yummy raw treat.

Sunday Brunch: Icelandic Brunch - Porridge w/ Veggie 'Blood' Sausages ***Bonus Gluten-free February option

I've been dreaming of a trip to Iceland lately, so I looked up what their style of breakfast is this week. Unfortunately, they have a very heavy reliance on meat over there, so it was mostly that. No better time to try my hand at sausages from scratch! Thank you to The Post Punk Kitchen for the base recipe, which I altered.

Secondly, I am going to post BOTH the gluten-free and the very much not gluten-free recipe. The oats are GF by nature, as long as you get ones that aren't processed in a plant that also processes gluten products. ***The Gluten-Free recipe will be in bold.


OATS INGREDIENTS:
1 cup Water
1 cup Unsweetened Vanilla Almond Milk(1 cup unsw. Almond Milk + 1 tsp Vanilla)
1 cup Porridge Oats
1 tsp Salt

Bring the milk, salt and water to a low boil and add the oats. Simmer for 4-5 minutes until smooth and top with a bit of maple syrup or brown sugar and pour Almond Milk over top. I topped with some blueberries because I can't get enough.

SAUSAGE INGREDIENTS GF:
1/2 cup Cooked Navy Beans, drained
1 cup Vegetable Broth (should be GF, but double-check to find one that is)
1 tbsp Olive Oil
2 tbsp Tamari or other GF Soy Sauce Alternative
1/2 cup Bean Flour
1/2 cup Rice Flour
1/4 cup Tapioca Starch
1/4 cup Nutritional Yeast (again, should be GF, but check label to be sure)
1 tsp Garlic Powder
1 1/2 tsp Crushed Fennel Seed
1/2 tsp Red Pepper Flakes
1 tsp Smoked Paprika
1 tsp Dried Oregano
1/2 tsp Dried Thyme
1/2 tsp Fresh Ground Pepper
3-4 Sun-Dried Tomatoes, chopped well

For preparation, get a large pot with a fitted steam basket (or whatever steaming option you have) and get it boiling. Prepare 4- 5 pieces of tinfoil, each 5-6 inches wide x box length (regular, not wide box).

Mash the beans into a paste with minimal chunks. Then add the rest of the ingredients in order, stir with a fork or spatula until a (wet) dough is formed. separate the dough into 4-5 pieces and form into tubes about 5 inches long (5 pieces will yield skinnier sausages). Lay along the foil and wrap up tight, spinning the ends like a Tootsie Roll. Place wrapped sausages in the steamer for 40 minutes, then fry or grill at mealtime.  I fried them up and drizzled with some maple syrup.

SAUSAGE INGREDIENT (NON-GF)
1/2 cup Cooked Navy Beans, drained
1 cup Vegetable Broth (should be GF, but double-check to find one that is)
1 tbsp Olive Oil
2 tbsp Soy Sauce
1 1/4 cups Vital Wheat Gluten1/4 cup Nutritional Yeast (again, should be GF, but check label to be sure)
1 tsp Garlic Powder
1 1/2 tsp Crushed Fennel Seed
1/2 tsp Red Pepper Flakes
1 tsp Smoked Paprika
1 tsp Dried Oregano
1/2 tsp Dried Thyme
1/2 tsp Fresh Ground Pepper
3-4 Sun-Dried Tomatoes, chopped well

Follow directions as listed above.

Sunday Brunch: Banana Oatmeal Everything Cookies

1.75 cups Flour
1.5 cups Instant Oats
1 cup Sugar
3 Very Ripe Bananas
1 tsp Vanilla
1 tsp Baking Soda
Dash Lemon Juice
Dash Cinnamon
1 Egg Replacer
4 Strawberries, chopped
1/4 Mango, chopped
Handful of Chocolate Chips

Mash bananas with lemon juice in a large bowl, then cream in sugar, oil, egg replacer and vanilla. In a separate bowl, blend flour, oats, baking soda and cinnamon. Add both mixes together, along with fruit and chocolate chips then mix until all flour is blended in. Bake at 350F until edges turn light brown and then let cool. Enjoy chewy goodness!

Sunday Brunch: Banana-Cherry Oat Muffins

INGREDIENTS:
1 cup Flour (white or spelt)
1 cup Quick Oats
1 tsp Baking Powder
1/2 tsp Baking Soda
dash Salt
3 Ripe Bananas, mashed
1/2 cup Vegan Margarine
1 cup Brown or Demerra Sugar
1-2 tsp Vanilla
app. 1/2 cup Fresh Cherries, pitted and chopped to various sized pieces

Preheat oven to 325F and line or grease 2 muffin tins.

In a medium bowl, cream margarine and sugar together, then add vanilla and mashed bananas. In a large bowl, mix flour, baking powder, baking soda and salt. Add the banana mixture to the flour mixture and stir together until just mixed, then add cherries and give it a few stirs. Fill muffin papers about 2/3 full and bake for about 25-30 minutes, until golden on top.

Sunday Brunch - Maple Granola Bars

INGREDIENTS:
1 2/3 cups Instant Oatmeal
1/3 Ground Oatmeal or Oat Flour
1 cup Demerara Sugar (or add 2 tbsp melted vegan margarine + 2 tbsp maple syrup)
1/4 cup White or Cane Sugar
dash of Salt
2.5 cups Various ingredients in 1/2 cup qtys (Nuts, Coconut, Dried Fruit, Choc. Chips)
1 tsp Vanilla
1/4 cup Melted Margarine or Veg. Oil
1/4 cup Maple Syrup
1 tbsp Water

Preheat oven to 350.

Combine dry ingredients and wet ingredients separately, then mix together. Lightly grease a large rectangle pan and spread out mixture in pan, making sure it is an even height throughout. Bake until it is golden brown on the edges. Remove from oven and cut into bars, wait until they are cool and remove from pan.

Sunday Brunch: Creamy Strawberry/Rapsberry Oatmeal w/ Chocolate Coconut Topping

I'll admit, this might be a bit rich for breakfast or brunch, but you can skip the topping if you'd not into the morning sweet.



Oatmeal Ingredients:
1/2 Cup Rolled Oats
1/2 Cup Soy Milk
1/2 Cup Water (about 3 tbsp less than 1/2 cup, the berry juice will make up for the rest)
4-5 Chopped Strawberries
7 or 8 Raspberries

Topping Ingredients:
1/4 Cup Unsweetened Coconut Flakes
4 tbsp Chopped Walnuts
3-4 tbsp Vegan Chocolate Chunks or Chips

Combine oats, soy milk and water in a pot and bring to a low boil over medium-high heat. Reduce heat and add the berries, stirring occasionally.

Meanwhile, melt chocolate in a double boiler (or use a small pot filled with an inch of water boiling over medium heat and a bowl that sits well on the top of the pot). In a pan, dry roast the chopped nuts and coconut until the coconut is a light brown. Remove from heat and stir into the melted chocolate.

Put the oatmeal in a bowl and top with chocolate mixture!

If you are omitting the topping, but still want a taste of coconut, leave out 3 tbsp of soy milk and replace with coconut milk instead.