Tiramisu Overnight Oats

Hi friends! I am so sorry it has been so very long since my last post.  My best friend is getting married this month and it's been quite hectic in the meantime.  I will be making 60 truffles (3 different varieties) for the wedding, as well as doing her makeup the day of, and getting the bachelorette party all together.  Not to complain at all, though, as it has been a real blast and I am quite excited about it.

In any case, overnight oats have been the craze as of late!  I have seen them popping up everywhere on food blogs and cafes alike.  And who could every doubt why!  This easy to make-the-night-before breakfast is quick, tasty and perfect for those early risers on the go.  I find that one serving of this will keep me nice and filled until lunch.

Today I bring you a tiramisu version of this delicious breakfast.  Not only does it almost taste like dessert but if you use caffeinated espresso you'll have an extra boost of energy in the morning.

Ingredients:

3/4 cup of oats
1 tablespoon of cocoa powder
Pinch of salt
1 tablespoon of espresso
1 teaspoon of maple syrup
1/2 cup of almond milk (or any non-dairy milk)
1/3 cup of cashew cream
1/8 teaspoon of vanilla extract

The first thing you will want to do is soak 1/4 cup of cashews for at least four hours but ideally up to overnight.  I have been really into incorporating soaked cashews into smoothies and sauces so I always like to keep a cup of cashews in my fridge soaking at all times.

Now, the night before, take a mason jar (or any glass jar you have with a cover), and combine the oats, cocoa powder and salt.  Mix together all the ingredients.  In a high speed blender, blend cashews with a few tablespoons of water at a time, scrapping down the sides, until a nice, creamy consistency is reached.  Add the cashew cream, almond milk, vanilla extract, espresso, and maple syrup and stir well making sure everything is mixed evenly.  Cover and let sit in the fridge overnight.

The next morning you will wake up to a ready to eat, delicious breakfast treat!

Gluten Free Red Velvet Waffles with Coconut Cashew Cream

Happy Valentines day my dear friends!  Another holiday and with it an other excuse for themed food.  Best of all, themed breakfast.  Last year on this day I served up some 'pink velvet' pancakes with a cream cheese drizzle and this year I am bring you a slightly healthier twist to that.  Today I made my boyfriend and myself some gluten free red velvet waffles complete with a homemade coconut cashew cream sauce.  Simple, tasty, and healthier than your processed over-sugared breakfasts this breakfast will be sure to impress your loved one.

Ingredients:

2 cups of gluten free flour (I use Bob Mills GF all purpose flour)
3 teaspoons of baking powder
1 tablespoon of cocoa powder
1/4 teaspoon of salt
1 teaspoon of ground flax meal
2 tablespoons of water
1 cup of non-dairy milk (I used vanilla soy milk)
1/4 cup of apple sauce
1 teaspoon of vanilla extract
1 tablespoon of beet juice (or a natural red food dye)

Begin by heating your waffle iron.  Mix together ground flax meal and water and set aside to thicken.  Mix together all dry ingredients and then add the wet ones, including your flax meal mix.  Stir to combine throughly.  Spray your waffle iron with non-stick spray and pour half of the batter onto the iron.  Allow to cook for 5 minutes or so and then place in oven to keep warm while the second batch cooks.

Coconut Cashew Cream:

1/2 cup of cashews (soaked overnight or at least four hours)
1/3 cup of coconut milk
2 tablespoons of lemon juice
1 tablespoon of agave
1/2 teaspoon of vanilla extract
Pinch of salt

While your waffles are cooking, prepare your cashew cream.  Place all ingredients in high speed blender and process until very smooth.  Taste and adjust sweetness accordingly.  Place in fridge until ready to serve.

Top your waffles with sliced fresh strawberries and your coconut cashew cream.  I like just a splash of maple syrup on top to finish off this tasty and romantic breakfast. Enjoy!

Gluten Free Apple Cinnamon Pancakes

Now, we couldn't go too long without a pancake post, am I right?  Over the holidays I visited my cousins in Saratoga and was treated to a delicious breakfast of apple pancakes, as in pancakes with pieces of apples inside them.  I would never have thought of this combination before but they were delicious.  Afterwards I was determined to make my own gluten free version of them and I must say, they were pretty tasty.

Ingredients:
1 1/4 of gluten free flour mix (I used Bobs Red Mill all purpose four mix)
2 teaspoons of baking powder
2 tablespoons of sugar
1/4 teaspoon of salt
1/2 teaspoon of cinnamon
1 flax eggs (1 teaspoons of ground flax mixed with 2 tablespoons of water)
3/4 cup of almond milk
1/4 cup of apple sauce
1/2 small apple, chopped

Begin by mixing your ground flax seed and water, set aside.  Mix together all your dry ingredients.  Add wet ingredients and stir until just mixed.  Add apple pieces and gently mix together until all combined (but be sure not to over mix).  Allow batter to sit for a minute while you heat a cast iron skillet.  Pour 1/4 cup of batter at a time and flip when edges look cooked.  Serve with maple syrup and the remaining apple sliced on top. Enjoy!

Gluten-Free Carrot Cake Pancakes

More pancakes!?!? Well, I just couldn't stay away from them for long.  When it comes to my weekly decadent breakfast, pancakes often take the cake.

Lately, I've been eating a gluten-free diet.  I don't kid myself that I have a gluten allergy or intolerance but I will say I have liked the results of this new diet.  I have more energy, less stomach aches, and overall feel better after a meal when avoiding gluten.  That being said, I was fearful I'd have to say goodbye to my occasional pancake treat while eating gluten-free, however it turns out my fears were for naught.  Today's recipe is a lovely set of carrot cake pancakes that are tasty and gluten free!

Ingredients:

1 1/4 of gluten free flour mix (I used Bobs Red Mill Biscuit and Baking mix)
2 teaspoons of baking powder
2 tablespoons of sugar
1/4 teaspoon of salt
1/2 teaspoon of cinnamon
2 flax eggs (2 teaspoons of ground flax mixed with 4 tablespoons of water)
3/4 cup of almond milk
1/2 cup of shredded carrot
1/4 cup of shredded coconut

Mix together ground flax seed and water and set aside.  Mix all dry ingredients in large mixing bowl.  Add flax eggs and almond milk.  Fold in shredded carrot and coconut.  Heat non-stick skillet while you allow batter to rest for a minute or two.  Cook 1/3 cup of batter at a time until golden brown on each side.  Top with a little extra shredded carrot and enjoy!

Breakfast Macro Bowl: Scramble, Fruit, Kale, Tempeh, Hash

Yikes! How did a month go by without a post?  Well, wait no longer, it's time for more breakfast goodies!

As much as I love my pancakes, I felt it was high time to step away and make a more well rounded breakfast this week.  I love the concept of macro bowls, with their delicious portions of veggies, grains, beans, and starches.  Translating this concept to breakfast is always fun (even if it's not a traditional macro bowl) and the other day I came up with this fun combo that will certainly satisfy all your cravings and leave you feeling ready to start your day.

Ingredients:
10 oz of extra firm tofu
1 bunch of kale
1 large grapefruit
2 small russet potatoes (yukon gold work great as well)
7 oz of tempeh
Handful of porcini mushrooms (optional)
Liquid Aminos
Liquid Smoke
Nutritional Yeast
Salt and pepper to taste

Begin by dicing your potatoes and then boiling them in salted water for about five minutes.  You want them to begin to become tender in the center but not fall apart easily.  In the meantime, thinly slice your tempeh and sear them on a cast iron skillet until golden and crispy on both sides.  A minute before removing them from the pan add a tablespoon of liquid aminos and teaspoon of liquid smoke (or more of both to taste).  Set aside in oven (heated at 300 F) to stay warm.

At this point your potatoes should be ready, so drain them and then fry them in the same cast iron skillet.  I like to use just a bit of non-stick spray on the pan so they get a golden exterior without an excess amount of oil.  Cover the pan and cook for 10 minutes or so on medium heat, stirring every few minutes so all sides of the potatoes are cooked evenly.  Season with salt and pepper.

While the potatoes cook, crumble your tofu and cook in a small frying pan on medium to medium-high heat.  Spread your tofu evenly on the pan and cook without stirring for a few minutes.  By doing this the tofu will get that 'well done scrambled egg' effect and become golden throughout.  After a couple of minutes flip the tofu over and repeat.  Break the tofu apart as needed in between flips as it will tend to stick together.  Cook for several minutes until browned throughout.  Season with pink sea salt, pepper, and nutritional yeast.

All of your components should be just about ready so, lastly, prepare your kale.  Chop, clean and steam your kale.  No seasoning necessary for this delicious green vegetable.

Serve your well rounded breakfast with a half grapefruit or, if you're like me, serve with a nice handful of sauteed porcini mushrooms.  Enjoy!

Cinnamon Pancakes with Caramelized Bananas and Candied Walnuts

Another pancake post?? Didn't we just have one?  The answer to both questions is: yes.  My boyfriend and I have one day off a week together and for that morning he gets to wake up to a nice, hearty breakfast.  Occasionally I'll do a breakfast macro bowl, some tofu scramble with hash, or even the rare biscuits and tempeh sausage.  However, more often that not, my choice eat in bed breakfast is pancakes.  The other week I came up with this little number, hope you enjoy!

Ingredients:

1 1/4 cup of flour
1 tablespoon of sugar
2 teaspoons of baking powder
1 teaspoon of cinnamon
1/4 teaspoon of salt
1 tablespoon of ground flax seed (mixed with 3 tablespoons of water)
3/4 cup of soymilk
1/4 cup of applesauce

1-2 ripe bananas
2 tablespoons of brown sugar
1 tablespoon of earth balance
3 tablespoon of walnuts, chopped

Preheat your oven to 400.

Mix together your ground flax seed and water and set aside.

Take your earth balance and melt it on low heat in a small pan.  Add 1 tablespoon of the brown sugar and cook for a minute or two.  When the sugar mostly dissolves add walnuts and mix until all walnuts are coated.  Spread out on a baking sheet and cook for about 15 minutes, stirring now and then and checking on them often so they don't burn.

In the meantime, mix all your dry ingredients for the pancakes in a small bowl and then add wet ingredients.  Cook about 1/3 cup of batter per pancake (or whichever size you like) until golden brown on each side.  Set aside and keep warm.

While your pancakes are cooking, spray a frying pan (I used a cast iron skillet) with non-stick spray.  Slice bananas into 1 inch pieces and pan sear on medium heat.  Sprinkle the remaining 1 tablespoon of brown sugar over the bananas on both sides as they cook.

Serve pancakes topped with candied nuts  and banana slices and enjoy!

Vegan Dining in NYC: Caravan of Dreams

I love living in NYC.  Sure there are times when I miss the beautiful evening silence, fresh air, and vast woodlands of upstate, but at the end of the day New York City is my home.  Not only is there plenty of action and diversity in the city but there is also a plethora of vegan restaurants.

Now I am not quite sure what took me so long to realize: 'Hey! Why don't I start reviewing the many vegan restaurants I frequent for my fellow New Yorkers and for those who are coming in to visit.'

Thus is the first post of what I imagine will be a series of reviews for various NYC restaurants.

I begin today with Caravan of Dreams.  I have always been a big fan of this place due to their lovely atmosphere and tasty food.  Though they can get a bit pricy (especially at dinner time) the quality of their food is truly worth it.  I always feel really good when I eat there, as their food is always super fresh and healthy.

My favorite part of Caravan of Dreams though is Brunch.  They have a wonderful Pre-Fixe brunch option 7 days a week (before 5pm) of 15 dollars per person.  Now this includes a coffee or tea, orange juice, sangria or virgin sangria, a house salad and one brunch item.  Really a great deal!  Considering their brunch items are about 12-13 dollars a la carte, the pre fixe is too good to pass up!

They have several different options for their brunch items such as pancakes, breakfast burrito, tofu omelet , tofu scramble, ect.  Forrest, my boyfriend, got the breakfast burrito and I got the tofu scramble option. (Though I had actually ordered the tofu omelet but the waiter must have misheard me and I didn't bother to bring it up.  I didn't want it to go to waste or have to wait for a new order to be made, it was still a tasty option!)

We began our meal with some tea and virgin sangria which was absolutely lovely.  They use a mixture of grape and cranberry juice and fill it with tart green apples and little blueberries.  It is ridiculously refreshing with just the right combination of tartness and sweetness.

Next came our house salads which are quite simple but super tasty.  The dressing really pulls it all together and it is a great way to start a late morning brunch.

Finally came the main course.  The portion seemed slightly small for the breakfast burrito (I feel that we had ordered it a few months ago and it was larger) but the flavor was great!  I personally really enjoyed my tofu scramble as well.  It wasn't quite a traditional tofu scramble but I truly liked the addition of carrots and cauliflower to the tofu.  It was seasoned perfectly too.

We were pretty full by the end and thus skipped dessert but were overall quite satisfied.  The service was very friendly but not overbearing.  The only hiccup was the misunderstanding about which brunch item I wanted but I am sure if I had bothered to say anything I would have been accommodated right away.

Overall it was, as always, a pleasant experience and I highly recommend checking out Caravan of Dreams, especially for their brunch menu.  Few vegan places have brunch all week long and this one is certainly worth trying.

Nutella Pancakes

If you haven't been able to tell yet, pancakes are my favorite food group.  Breakfast has always been my most favored meal and pancakes are so versatile the possibilities are just about endless.  Throw in a little chocolate and all my dreams are met.  Today I bring forth a decadent morning treat, nutella pancakes.  Though the name sounds awfully naughty, they are not too sweet and a nice balance of nuttiness and texture. Enjoy!!

Ingredients:
1 1/4 cup of flour
2 tablespoon of cocoa powder
3 teaspoons of baking powder
1/2 teaspoon of salt
1 tablespoon of apple sauce
1 cup of soymilk (plus a splash or two more if the batter seems too thick)
2 tablespoons of crushed toasted hazelnuts (plus more for garnish)
3 tablespoons of chocolate chips (or more to taste)

Begin by mixing all your dry ingredients together and then add the wet.  Fold in your chocolate chips and hazelnuts.  Allow your mixture to rest for a minute or two and in the meantime heat a nonstick pan on medium heat.  Cook about 1/4 cup of batter per pancake and flip with the edges begin to bubble slightly (and/or start to look dry).  Top with extra toasted hazelnuts and enjoy!

Breakfast Pizza

I think few people could argue that breakfast isn't the most important meal of the day.  I like to start my mornings with something, hearty, filling and generally full of nutrients.  However, sometimes I like to start my mornings with a special treat,  something quite filling but with just a hint of naughtiness   Thus came this creation the other day: Breakfast Pizza. Yum!

Ingredients:
1 pizza crust (recipe below)
14oz of extra firm tofu
1/2 small yellow onion, chopped
3 cloves of garlic, minced
1/2 teaspoon of black salt (looks pink)
1/2 teaspoon of sea salt
1/2 teaspoon of tumeric
1 teaspoon of black pepper (or to taste)
1/2 package of Light Life Gimme Lean ground sausage
1 tablespoon of maple syrup
2 small roma tomatos, cubed
4 oz of Daiya cheddar shreds

Pizza Crust:
2 1/2 cups of whole wheat flour
2 packets of quick rise yeast
1 teaspoon of salt
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
1 cup of warm water
4 tablespoons of olive oil

Yields one large pizza

Begin by preheating your oven to 400.  Mix together the yeast and warm water and set aside to proof for a few minutes.  Meanwhile mix together the remaining dry ingredients for your pizza crust.  After a couple of minutes have passed add your yeast/water mixture to the dry ingredients as well as the olive oil.  Knead the dough for several minutes and then roll out into a large rectangular or oval shape.  Bake for 10 minutes or so until edges become slightly golden but not completely cooked yet.

In the meantime, sauté your chopped onion for a few minutes and then add the minced garlic for a minute more.  Crumble tofu and add to pan and cook for several minutes on medium to high heat.  Add seasonings, cook for a minute more, and then remove from heat.

Take your gimme lean sausage and shape into many small flat round pieces.  Pan sear in a non-stick pan until sausage becomes browned on both sides.  Reduce heat to low and add maple syrup.  Coat the pieces for about 30 seconds and then remove from heat.

Remove pizza crust after 10 minutes or so and begin assembling your pizza.  First add your tofu scramble and spread evenly, followed by your sausage and chopped tomatos.  Finish it off by sprinkling the top with your Daiya cheese.  Return to oven for an other 10-15 minutes until cheese is all melted and the crust has turned a nice golden brown.  Enjoy!

Vday Breakfast: Pink Velvet Pancakes with 'Cream Cheese' Drizzle

Happy Valentines Day!  It wouldn't be a holiday morning without my usual holiday inspired breakfast post.  This morning I surprised my boyfriend with Pink Velvet Pancakes complete with a tofutti cream cheese frosting.  Along with a tall glass of fresh beet apple ginger juice (sadly not pictured), I believe it made quite a tasty romantic breakfast.

Ingredients:
1 1/4 cup of flour (I used whole wheat)
2 teaspoons of baking powder
1/2 tablespoon of cocoa powder
1 tablespoon of sugar
1/2 teaspoon of salt
1 cup of soymilk
2 tablespoons of apple sauce
1 tablespoon of fresh beet juice (or a few drops of vegan red food dye)
1/4 cup of chocolate chips

1/4 cup of vegan cream cheese (I used tofutti)
1 tablespoon of soymilk
1/4 cup of powdered sugar


Mix together all dry ingredients for pancakes and then combine wet ingredients.  Fold in chocolate chips and allow batter to rest a couple of minutes.  Be sure not to overmix.  Heat non-stick frying pan on medium heat and cook pancakes for several minutes on each side.  Yields six medium pancakes.

While your pancakes are cooking whip cream cheese and soy milk until fully incorporated.  Carefully add powdered sugar and gently fold in until a thick glaze has formed.  Place in fridge.

Once pancakes are done allow to cool slightly for a minute and then drizzle with your cream cheese mixture.  And that's it! Super simple 'pink' velvet pancakes for a romantic and indulgent breakfast. Enjoy!

New Years Eve Breakfast: Coconut Lemon French Toast with Fresh Sparkling Juice

Happy New Years Eve everyone!  I love any sort of holiday as an excuse to make a themed meal and New Years Eve is no exception to this.  For the first time in three years I actually have NYE off, however with no big parties or events to attend, I decided I would have to make my own fun day filled with themed food, going to the movies, and bar hopping in the night.

To start the morning right and end the year with a tasty breakfast I went with  coconut sugar and lemon crusted french toast served with fresh sparkling apple pear ginger juice.  Hope you all enjoy this breakfast and have a wonderful New Yeas Eve!

Serves 2

Ingredients:

6 slices of bread (I used whole wheat but any kind will do. Make sure it is on the staler side though)
1/4 cup of flour
1 tablespoon of sugar
1 tablespoon of lemon zest
1/4 teaspoon of cinnamon
1/4 teaspoon of salt
3/4 cup of coconut milk
1 tablespoon of lemon juice
1/2 teaspoon of vanilla extract
1/2 teaspoon of coconut extract (optional)

1 tablespoon of lemon zest
1/4 cup of shredded coconut flakes
2 tablespoons of sugar


Mix dry ingredients together and then add in wet ingredients in a shallow mixing bowl (I use a pie tin make my mixture).  Heat large sauce pan and spray with non-stick spray or a little vegan butter.  Dip bread into mixture until all of it is coated on both sides but do not let it sit in the mixture or become too saturated.  Place in pan and cook on medium heat until both sides are golden brown.

While french toast is cooking, blend sugar and coconut flakes in a food processor for a minute or so until the flakes are much smaller and the sugar has become crushed and almost 'glittery.'  Add lemon zest to mixture and sprinkle on top of cooked french toast.

If you have the luck of having a juicer, my fresh juice was a simple combination of 2 pears, 3 apples, half a lemon, and two thumb sized pieces of ginger.  I then topped it off with some sparkling water.

Enjoy!

Christmas Eve Breakfast: Almond Oat Pancakes with Cranberry Syrup

Merry Christmas Eve everyone! And for those who don't celebrate: Happy Monday Morning Breakfast!

Lately I've been trying to eat healthier and get more fit, thus my breakfasts have consisted of fresh juices, oat shakes, and fresh fruit smoothies.  However, with it being a holiday and all I thought it might be nice to indulge in one of my favorite breakfasts: Pancakes!  The almonds and oats give great texture and the tart yet sweet cranberry syrup truly compliments them.  Hope you all enjoy this one~

Ingredients:
1 cup of whole wheat flour
1/4 cup of oats
2 tablespoons of sugar
3 teaspoons of baking powder
1/2 teaspoon of salt
1/2 teaspoon of cinnamon
3 tablespoons of crushed almonds
1/2 teaspoon of almond extract
1 1/4 cup of almond milk (or any non-dairy milk)
1 flax egg (or one tablespoon of applesauce)

3 tablespoons of frozen cranberries
1/4 cup of maple syrup

Mix dry ingredients together then add in wet ingredients.  Allow pancake mixture to rest for a minute or two while you heat a medium sized sauce pan.  Add non-stick spray, or vegan butter, to the pan and drop 1/4 cup of mixture for each one on the pan.  Cook until lightly golden on both sides.

While pancakes are cooking, make your cranberry syrup.  In a small sauce pan, add 2 tablespoons of water and frozen cranberries and cook on low, smashing the cranberries as they warm up until they are no large chunks.  Remove from heat, allow a minute to cool, and stir in maple syrup.  Be sure to allow cranberries to cool a bit otherwise the syrup will become too thick and burn.

Add a little vegan butter to pancakes, drizzle with syrup, and enjoy!

Happy Holidays Everyone!

Apple Cinnamon Walnut Oat Scones

Lately I have been trying to eat a little healthier and limit the sweets in my diet.  It hasn't been easy considering breakfast is my favorite meal of the day and my go to breakfast usually involves pancakes, french toast, muffins, or sweet scones.  Though lately I've been focusing more on protein shakes, oatmeal or cereal for breakfast I can't resist the occasional scone.  These are fairly guilt free as well considering they are all whole wheat and made with the limited sugar, tons of oats, apple and nuts.  Onto the recipe!

These scones, while super tasty, are not like traditional light and fluffy scones.  They are much denser with a lot of texture from the oats, whole wheat flour, and nuts. I personally find them way more filling and satisfying this way!

Apple Cinnamon Walnut Oat Scones

Ingredients:
1 1/2 cups of whole wheat flour
1/2 cup of oats
3 teaspoons of baking powder
1 tablespoon of raw sugar
1 teaspoon of cinnamon
1/2 teaspoon of salt
1/4 cup of applesauce
3/4 cup of soymilk
1 small granny smith apple, diced
1/4 cup of walnuts, chopped

Preheat oven to 400 degrees.  Mix together dry ingredients and then add in wet ingredients.  When mostly combined add in apples and walnuts.  Shape into round balls, slightly flatten and then place on baking sheet lined with parchment paper.  Bake for 15 minutes or until bottoms of scones turn a golden brown color.

Yields 10 small scones.

Enjoy plain or with a little earth balance spread in between them. Hope you like them!!