Recipe: NSA Oat Protein Bars

INGREDIENTS:
1 1/2 - 2 cups Oats (I used mix of Large and Quick)
2 Extra Ripe Bananas
1 Small Apple, peeled, cored and chopped into 1/2 cm pieces
1 tbsp Lemon Juice
1 tsp Vanilla
1 tsp Cinnamon
1 tbsp Cocoa Powder
1-2 tbsp Protein Powder ( I used Pea Protein)
1/4 tsp Baking Powder
1/4 tsp Salt




Preheat oven to 350F

In a medium bowl, mash bananas with lemon juice, cocoa, vanilla and cinnamon. Stir in 1 1/2 cups of oats, protein powder, baking powder, salt and the apple. If the mixture is runny, add the rest of the oats. If it has a thickened oatmeal texture, you're good. Once that consistency is reached, flatten it all into a lined or greased bread pan. Bake for 15-20 minutes for chewy and 25-30 for a firmer bar. Cut into bars and let cool before removing from pan.

Sunday Brunch - Blueberry Coffee Cake

Oh, another long absence. My routine for writing has been out of whack, but this delicious morsel was too good to not write about. Adapted from this recipe: Everybody Calm Down












INGREDIENTS: 
1/2 cup Vegetable Shortening

1 cup Sugar (cane, coconut, etc.)

2 Egg Replacers (Ener-G is what I use)

1/2 tsp Vanilla

1 tsp Baking Soda

Pinch of Salt

1 cup Sour Supreme (or other sour cream substitute)

2 cups flour
1 cup Blueberries
3/4 cup Flour
1/4 cup Brown Sugar
2 tsp Cinnamon
1/3 cup Vegan Margarine, melted

Combine shortening through 2 cups flour in a mixer, adding in that order. Pour 1/2 of the batter into a 9x13 baking pan and sprinkle the blueberries across the batter, then add second half of batter. Combine 3/4 cup flour, brown sugar, cinnamon together and add melted margarine and create a crumble; sprinkle on top of cake. Bake at 325F for 45 minutes to one hour (test with knife in centre, ours took much longer)
 

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: Red Flannel Hash

I had some beets that were on their last legs and no plans to make Borscht/no ingredients for beet slaw. When I typed 'beets for breakfast' into google and got several recipes from that. I took the basics that were in all of them and went from there.










INGREDIENTS:
2 medium Beets, peeled and diced*
4 small White Potatoes, diced
4 Veggie Sausage links, diced (use 1/2 pack crumbled tofu for gluten-free)
1/2 Onion, finely chopped
2 cloves Garlic, minced
1 sprig Fresh Basil, chopped
salt and pepper to taste
red pepper flakes, to taste

In two separate pots, parboil the potatoes and beets, set aside. Meanwhile, fry the veggie sausage with the onions and garlic until the sausage browns a bit and onions are tender. Add the potatoes and shake a bunch of salt (I remember corn beef hash vaguely, and it was the salt that made the dish) and pepper. Add a bit more oil and the potatoes and brown the potatoes. Add the beets, basil and a bit of the beet water. Shake in some more salt, pepper and red pepper flakes; stir to combine.

*To avoid red hands and counter tops, fill the sink 1/2 way with cold water and peel and slice your beets underwater.

Sunday Brunch: Apple-Cinnamon Blinis

Blinis are a European-style pancake. The other names are blin or blintchiki, which typically are more crepe-like. Typically served with a cheese-filling or caviar top, these go excellently with a dollop of 'sour supreme' or margarine.












INGREDIENTS:
1 Apple; peeled, cored and chopped
1 tbsp Sugar (cane or any granulated sugar)
1 tsp Cinnamon
1 tbsp Earth Balance (or other vegan margarine)
1 cup Flour 
1/2 tsp Salt
1/2 tsp Baking Soda
1 Egg Replacer (I use Ener-G)
1 cup Sour Supreme (or other faux sour cream), divided
1/2 cup Soy Milk (or Almond would work too)

Take the chunks of apple and toss them in the sugar and cinnamon. Heat the margarine over medium low and cook the apple mixture until it caramelizes and the apples are soft. Set aside.

Sift together the flour, salt and baking soda. In a separate bowl or large measuring cup, mix the egg replacer with the milk and 1/2 cup of sour supreme. Fold together the liquid and dry mixes until just mixed. carefully fold in apple mixture *do not overmix.

Over medium-low heat, drop spoonfuls of batter into a lightly oiled pan or griddle. When the bubbles appear on the top and begin popping, flip over. On the second side, they only need about 10 seconds, or until when they aren't sticking. This keeps the middle light and fluffy. Top with a dollop the remaining sour supreme and some fresh fruit.

Sunday Brunch: Fruit Pie w/ Macadamia Whipped Cream

INGREDIENTS:
CRUST
1 1/2 cups Graham Crumbs
1/3 cup Cane Sugar
6 tbsp Earth Balance (or other vegan margarine), melted

FILLING
3 medium Peaches (or 2 large)
4-5 Strawberries (or enough to cover pie)
1 cup Blueberries
1/2 cup Raspberries
1 tbsp Lemon Juice
1/3 cup Brown Sugar
1 tbsp Corn Starch

WHIPPED CREAM
3/4 cup Raw Macadamia Nuts
1/2 cup Water
2 tbsp Agave Nectar (or maple syrup works)

In a bowl, cover macadamia nuts with the 1/2 cup of water, set aside for 1/2 hour.

In a medium mixing bowl, combine graham crumbs, sugar and margarine, mix until well combined. Press into a pie dish/plate and bake at 375F for 7 minutes, then cool (for a raw pie, use 5 tbsp coconut oil and chill for min. 1 hour instead).

After it's cooked/chilled, peel and slice the peaches and layer across the crust bottom, then do the same with the strawberries. In a small saucepan, combine the berries, brown sugar, corn starch and lemon juice, and cook over medium-low, breaking up the berries and letting thicken. Pour sauce over top of the pie and chill.


In a food processor, combine soaked nuts, water and 2 tbsp agave nectar for 5 minutes, or until smooth. Remove and chill for at least an hour. At that point you can serve the cream in dollops on each slice of pie, or spread it across the top to create another layer and serve that way.

Sunday Brunch: Tofu Scramble Deluxe

Concocted this at my sister's house with her leftover scramble and some other things.












INGREDIENTS:
1 pkg Extra Firm Tofu, drained
1/2 tsp Turmeric
1/2 tsp Cumin
1/4-1/2 tsp Chili Flakes
1/4 tsp Chili Powder
1/4 cup Corn, fresh or frozen
1/2 small Onion, chopped
1/2 cup Daiya Shreds (or other vegan cheese shreds)
3 tbsp Chili Sauce (this was her homemade, but any kind would work)
1/2 Avocado, diced

Heat a cast iron/aluminum pan to medium-high with a dash of oil. Crumble the tofu into the pan and add the onion. Add in the spices and the corn, if using frozen. Stir to combine and reduce heat to medium-low. Add corn if using fresh and cook for 4-5 minutes until warm through. Top with 'cheese' and put in the broiler. When the 'cheese' melts, transfer to a plate and top with chili sauce and avocado. Enjoy!

Sunday Brunch: Hawaiian Sweet Rolls

*This recipe altered from Yammie's Noshery













INGREDIENTS:
1/3 cup Almond Milk, room temperature (I used part unsweetened, part coconut...soy would also work)
1 scant tbsp Dry Active Yeast
1/4 cup Vegetable or Olive Oil
1/4 cup Vegan Margarine, melted
1/2 cup Brown Sugar
2 Egg Replacers (I used Ener-G which as 3 tsp powder and 4 tbsp cold water)
8 oz can or 2/3 cup Canned Crushed Pineapple
4 cups Bread Flour (or all-purpose)
1 tsp Sea Salt

3 tbsp Coconut Almond Milk
1 Egg Replacer 
1/4 cup Water
1 tbsp Vegan Margarine, melted

In a large bowl, combine yeast and 1/3 cup almond milk. Let sit for 5 minutes to activate yeast (longer if milk is not room temp). Add oil, margarine, sugar, pineapple and egg replacers and stir until smooth (there will be some small pineapple chunks still). Add flour 1/2 cup at a time, stirring in to mix each time. Dough should be sticky but not gooey at the end (may need a bit more flour). Cover with a damp paper towel or cloth to let rise to double in size (about an hour). Separate into 12 equal balls in a large glassware baking dish. Let double again until rolls fill up pan (another hour or so, see picture).

Whisk together the 3 tbsp coconut almond milk, egg replacer, 1/4 cup water and 1 tbsp melted margarine and brush on top as a glaze. Bake at 350F for 25 minutes or until golden brown. Tear out and enjoy!

Recipe: Spicy Mixed Vegetable Soup (Squash, Potato, Corn, Lentil, Purple Kale)

I had a bunch of things form the market this weekend and a little tickle in my throat, so I decided to make myself a soup.

INGREDIENTS:
1 medium-large Butternut Squash; peeled, cored and chopped
1 large Onion, diced
2 cloves Garlic, minced
1 Red Pepper, cored and chopped
3 medium Potatoes, peeled and chopped
1 1/2 tbsp Vegetable Oil
1 1/2 tsp Sea Salt
1/2 tsp Cumin
1/2 tsp Pepper
1 can Lentils, divided
4 cobs Corn, de-cobbed
1 bunch Purple Kale, stemmed and chopped
12 cups Water, approximately 

 In a large stock pot, heat oil and add squash, onion, garlic and peppers. Heat until soft.

 Add spices and stir to coat. Add enough water to fill the pot up about half way (app. 12 cups) and bring to a boil.










 Add 1/2 can of lentils and reduce heat to a simmer until potatoes become soft. Put a hand blender at the bottom of the pot and blend until it becomes smooth and sort of creamy like this:

If it's too thick, add a little more water. If it seems thin, it will thicken as time goes on.

Add the rest of the lentils and the corn and cook on medium for 5-10 minutes. Add the kale and simmer until it softens up. After that, you can eat immediately or simmer to allow the flavours to mix a little better.

Gluten-Free February - Sushi, Cold Rolls and Crispy Tofu

This is a late entry into the Gluten-Free February, but as it turns out, the meal I made for a dinner on Saturday night was mostly GF just by chance, so I have altered this recipe to make it 100% so. You can find the vegan shrimp in the freezer at Whole Foods or other health food/alternative diet stores.

Here are some things you will need:

INGREDIENTS:
1 Avocado 
1 box Sophie's Vegan Shrimp
1 1/2 cup Sushi Rice
2 1/3 cup Water
1 pkg Sushi Seaweed
1 English Cucumber, julienne
4 Carrots, julienne 
1/2 pkg Vermicelli
12 Rice Papers
2 Lettuce Leaves, finely chopped
1 brick Tofu, cut into rectangles
1/2 cup Rice Flour (or other GF flour)
2 tbsp Corn Starch (most are GF, but double-check)
Salt + Pepper, to taste
1/2 cup Tamari (or GF Soy Sauce)
1 tbsp Red Pepper Flakes
2 tbsp Peanut Butter
1 1/2 tsp Rice Vinegar
1/2 cup Thai Chili Sauce 
Wasabi

To make Sushi: Boil rice and water together, simmer for 17 minutes, then let cool. Lay sushi seaweed out on bamboo roller (pictured above, may want to lay saran to protect bamboo from rice) shiny side down. Line thinly (1/4 inch) with rice. Place slices of avocado, cucumber, carrots and vegan shrimp along the close side (should take up no more than an inch deep). Roll tightly, starting with the end with the fillings. Slice into 1 inch rolls.

To make cold rolls: Put dry vermicelli in a bowl and pour in boiling water to cover. Use tongs to poke and stir occasionally for 2-3 minutes. Drain and pour cold water over top to cool, then drain again. Dip rice paper into warm water in a large dish, swirl for 1-2 minutes, until pliable. Remove to a plate, add vermicelli, carrots, lettuce and 1 vegan shrimp. Roll as you would a burrito (fold sides over the short ends of the 'rectangle' of filling, then tuck the bottom up and roll towards the top). set on a plate to firm up (about a minute or two should remove enough moisture).

To make crispy tofu: Put flour, corn starch and salt and pepper in a large bowl and mix. Toss squares of tofu in the flour and fry in oil until each side is golden.

To make peanut dip: Combine tamari, peanut butter, chili flakes and rice vinegar with a dash of sugar and stir until well mixed.

Serve sushi with tamari and wasabi. Cold rolls and tofu with peanut and Thai chili dips.

Sunday Brunch (Gluten-Free February) - White Bean 'Sausage' Patties

INGREDIENTS:
1 can White Kidney Beans, drained (regular kidney beans, pinto, black beans would all work)
1/2 medium Onion, finely chopped
2 cloves Garlic, pressed or pureed
1 Egg Replacer (Ener-G is gluten-free)
2 tbsp Tamari (or gluten-free soy sauce)
1 tbsp Fennel Seeds
1 tsp Basil
1 tsp Oregano
1/2 tsp Red Pepper Flakes (more if you like spice) 
3/4 cup Quick Oats

In a large bowl, combine beans, onion, garlic, egg replacer, tamari and spices. Mash with a fork or a potato masher until there are some chunks of beans, but no full ones remaining. Mix in the oats and combine until well mixed (may require more or less oats, add a little by little until chunky and not liquidy).

Flatten potions into small patties and fry in oil until golden on each side. Serve with maple syrup or ketchup.

Not Sunday Brunch (Gluten-Free February) - Onion Rings

*Modified from the Martha Stewart recipe.













INGREDIENTS:
1 cup GF Flour (rice or potato would be best) + more fore dredging
1 tsp Sea Salt
1/2 tsp Baking Powder
1/4 tsp Fresh Ground Pepper
dash Cayenne (optional)
1 cup GF Beer (I used New Grist, but any GF lager would work)
2 tbsp Ice Water
2 Medium Vidalia Onions
Peanut Oil 

In a large stock pot, heat 2-3 inches of oil to 375F (a few minutes on medium-high).

Meanwhile, peel the onions and cut into 1/2 inch rings. In a large bowl, whisk flour, salt, pepper, baking powder and cayenne. Whisk in beer and water. Dredge onions in extra flour, shake off excess. Dip in batter and fry 2-3 minutes until golden brown. Remove and pat with a paper towel, sprinkle with salt and enjoy!

Recipe: Spaghetti Squash Casserole

INGREDIENTS:
1 Large Spaghetti Squash (or 2 small/medium)
1 pkg 'Italian' Veggie Ground Round (or other fake burger crumble *some types of TVP will make it gluten-free)
1 Tomato, diced.
2-3 Cloves Garlic, minced
1 cup Pasta Sauce (I use arabiatta or other simple tomato-based sauce)
3 slices Bread, torn into 1-inch chunks (slightly stale works best, can use gluten-free)
1/2 cup Flaked Nutritional Yeast
1 tbsp Oregano
2 tsp Basil

Preheat oven to 375F. Cut spaghetti squash in half length-wise and scoop out seeds. Lay skin side up on a cookie sheet lined with aluminum, add some water to prevent burning. Poke with a fork to release steam and bake for 30-40 minutes, until soft.

With about 10 minutes left on the squash, fry the ground round in a pan with the minced garlic until lightly browned (2-3 minutes). Add the tomato and stir until soft, set heat to low. Remove the squash from the oven and use a fork to pull out the 'spaghetti' strands. Add all of the strands to the pan and coat with just enough pasta sauce to mix in all ingredients, simmer for 5 minutes then pour into a casserole dish.

Using a food processor, blend together the bread, nutritional yeast and spices until it resembles bread crumbs. Spread the crumbs evenly over squash mix, drizzle with olive oil and bake at 400 for 5-10 minutes until the top is lightly browned.

 
 

Sunday Brunch - Cinnamon Toast Twisted

Everyone knows how to make cinnamon toast, right? I thought so. I know some people make it with white sugar, but it's always been brown in my family. Try these added flavours for a different twist on the original.







INGREDIENTS:
1 cup Brown Sugar
1/2 tbsp Cinnamon (or more, to taste)
dash Ground Cloves
2 tbsp Vegan Margarine
splash Vanilla Extract

In a bowl, mix margarine with vanilla. In a separate bowl, mix brown sugar with spices. Spread margarine mix over freshly toasted bread and sprinkle with sugar mixture.

Sunday Brunch: Ivory Coast-Style Bananas

Simple one today, but so tasty, especially if you use a banana with a little green on it. Past that chalky phase, but with a little bit of that lemony flavour still in there.
















INGREDIENTS:
Bananas (1 per person. With a touch of green as mentioned)
Special K Cereal (about 3/4 cup per person - Rice Crispies or Corn Flakes would work too)
1/2 cup Sugar (more if needed)
1 tbsp Cinnamon
Peanut Oil

On a large high-lipped plate (or low bowl), crush up the cereal, peel the banana and roll it in the crushed cereal. Fry in peanut oil over medium heat, rolling to make all cereal crispy. This will also soften up the banana in the middle. Sprinkle with sugar mixture and enjoy!

Sunday Brunch: Blueberry Muffins

INGREDIENTS:
1/4 cup Vegan Margarine
1/2 cup Sugar
1 Egg Replacer (Powdered or Applesauce would work best)
1 tsp Baking Powder
1/2 tsp Vanilla
dash Salt
1 cup Flour (All-Purpose or Pastry)
1/4 cup Soy or Almond Milk (Rice is too thin)
1 cup Blueberries



Preheat oven to 375F. Cream margarine and sugar in a large bowl. Add egg replacer and mix again. Add vanilla, baking powder and salt, mix again. Add 1/2 of the flour and 1/2 of the milk, mix in, repeat. Fold in blueberries and spoon into muffin cups or greased muffin tin. Bake 15-20 minutes, until golden and knife come clean.
 

Sunday Brunch: Pisang Goreng

These are a version of Indonesian Banana Fritters.












INGREDIENTS:
1/2 cup, plus 4 tbsp Flour
1 tbsp Sugar
1/4 cup Vanilla Soy Milk
1 squirt Vanilla Extract (app. 1/4 tsp)
1 Egg Replacer
1 heaping tbsp Vegan Margarine, melted
2 Ripe Bananas, sliced
1 tsp Rum/Rum Flavouring (optional)
dash Cinnamon
oil for frying

In a bowl, mix flour and sugar and create a well. Pout in soy milk, egg replacer, vanilla, melted margarine and rum (if using); mix to a batter. Slice bananas into mixture and fold in.

Pour enough oil to coat bottom of a large base pan (1/4 cm depth or so) and heat over medium or a touch higher. When oil is hot, drop tablespoons of banana mixture into pan and fry each side until lightly brown, drain on a paper towel.

Sunday Brunch: Crumpets

I have been wanting to do this for a while, since I loved crumpets as a child, but I just never got around to it.











INGREDIENTS:
3 cups Flour
2 tsp Active Dry Yeast
2 3/4 cups Warm Water (a little less might be better...scoop out a tbsp or so)
1 1/2 tsp Salt
1 tsp Sugar
2 tbsp Powdered Soy Milk
1 Egg Replacer (Ener-G or other powdered/add water mix)

Take 1 cup warm water and mix with yeast and sugar in a bowl. Set aside, covered, until it foams up (if it doesn't, yeast is not good). In a separate bowl, mix flour, powdered soy milk and salt. Create a well in the flour mix and pour the yeast mixture and the remaining water into the well. Mix until lumps are gone and set aside, covered, until bubbles form on the top (about 45 minutes or an hour). After that time, mix together the egg replacer according to the box directions and add to the mix and let sit another 10 or 15 minutes.

Heat a pan (if you have pastry rings or crumpet rings) with spray oil, or muffin tins (which I used) over low heat. Put crumpet batter into the tins or pan and cook until the edges stiffen and the top is bubbly. If using a pan, remove rings and flip for 2-3 minutes to cook the top. If using a muffin tin, broil for 2-3 minutes to finish off the tops.