Tag Archives: vegan breakfast recipe

Good Morning, Orange Chocolate Chip Coffee Cake!

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I’m gonna keep this brief (for me).

Some Saturdays, you wake up and just want to laze about. You don’t want to put on pants. You don’t want to shower. You don’t want to cook, and you barely have the patience or energy to make a pot of coffee. All that you want to do – and in this scenario, you have the same cultural tastes as I do – is sit around in your pajamas, eat a slice of leftover pizza, drink that coffee you just barely mustered the strength to make, and stream The Hunger Games on Netflix. Needless to say, you’re not likely to cook anything. You’re not really likely to contribute anything to the betterment of your world. That’s okay. That’s for Sunday.

Then, there are Saturdays when you wake up and the world is your oyster, an oyster that you’re prepared to go out, catch, bring home, wash, prepare, and eat. You leap out of bed, get into your workout clothes, run a few miles, make some coffee, cook breakfast, clean the house, do your laundry, go shopping, meet up with your friends for some frozen yogurt, put in some volunteer hours, bake a cake, make a few dinner courses, host a potluck dinner party, and spend the waining hours of your day sipping wine and chatting with your guests.

Okay, so I’ve never really had one of those latter Saturdays. But for weekend days that you’re feeling a tad more productive than the former kind of Saturday mentioned, this coffee cake is for you.

I adapted a recipe from one of my favorite go-to sources for breakfast and brunch foods, Vegan Brunch by Isa Chandra Moskowitz. I was worried that the orange and coffee flavors of the loaf would contradict, but the key is to limit the amount of each so as to achieve a flavor balance. Plus, chocolate!

This is an incredibly simple coffee cake to make, so feel free to give it a try even on those mornings where you really can’t be bothered to change into real person clothes.

Ingredients
– 1 cup non-dairy milk
– 1 tablespoon instant coffee crystals
-1 teaspoon apple cider vinegar
– 2 cups all purpose flour (or 1 cup all purpose, 1 cup whole grain for a healthier option)
– 1/2 cup sugar
– 1 tablespoon baking powder
– 1/2 tsp salt
– 1/2 cup canola oil
– 1/2 tsp orange extract
– 1/2 tsp vanilla extract
– 1/2 cup chocolate chips

Pre-heat oven to 350 degrees and lightly grease a loaf pan OR 9X9 pie dish.

In a 1/2 cup of the milk, dissolve the coffee crystals. Stir in the rest of the milk and vinegar and set aside.

Stir together flour, sugar, baking powder, and salt. Add the milk mixture, oil, vanilla and orange extracts. Mix together until batter is just moistened, then fold in chocolate chips.

Pour batter into loaf pan or dish and bake for 25 minutes, or until a toothpick inserted into the center comes out clean. (Bake about 2-3 minutes longer for a crumblier cake.)

Allow to cool. Queue up your favorite series on Netflix, grab a cup of coffee, and enjoy the rest of your Saturday!

 

 

 

 

 

 

Good Morning, Brunch Feast!

Despite the time invested in this pile of delicious breakfast, this post is going to be exceedingly brief. I spent Sunday evening in glorious doom and gloom entertainment, first watching the final performance of Next to Normal Downtown [capsule review: Could also have been titled Depression! The Musical], then after post-show drinks, rushed home to watch the 11:00 pm re-run of the latest episode of The Killing on AMC.

I spent Sunday evening enjoying the most downbeat offerings stage and TV could possibly provide, which starkly contrasted with my midday minor vegan feast and the pure joy I felt throwing it together.

The meal was this: Roasted Cajun potatoes, scrambled tofu, navy bean gravy, and tempeh bacon. All delicious items when eaten apart, but as America knows, best when it can be collected in a big sloppy pile. The potatoes are easy enough – sliced and roasted with Cajun seasoning – and the tofu was just your typical scrambled tofu – turmeric, a little bit of vegan margarine, a little bit of liquid smoke, some salt and cayenne pepper – so the real stars here are the tempeh bacon and the amazing navy bean gravy, a vegan gravy so good, it could easily run for the same affections currently claimed by beef and chicken gravy devotees. And it’s incredibly easy to make.

Navy Bean Gravy

Ingredients
– 1 15 oz. can navy beans, drained and rinsed
– 1 tbsp oil
– 1 half onion, chopped
– 3 garlic cloves, chopped
– 2 tsp dried rosemary
– Black pepper (I tend to think more is better than less, but the actual quantity is a matter of taste)
– 1 1/2 cups vegetable broth
– 1/3 cup flour
– 3 tbsp soy sauce
– 1/4 cup water

Saute the onions and garlic. Add the rosemary and black pepper and cook until the onions are translucent and garlic is fragrant. Combine the broth and flour and stir vigorously with a fork until there are few lumps of flour left.

– In a blender or food processor, combine the stock mixture, beans, soy sauce. Blend until smooth, then add the onions and garlic. Puree again until mostly smooth.

– Pour the pureed mixture into the stove pot and simmer until bubbling, stirring frequently. Add water to desired consistency.


Tempeh Bacon

Ingredients
– 8 oz. package of tempeh, sliced widthwise into 1/4 inch strips.
– 3 tbsp soy sauce
– 1 tbsp liquid smoke
– 1 tbsp maple syrup (I used honey)
– 1 tbsp apple cider vinegar
– 1 tbsp grapeseed oil
– 1/2 cup vegetable broth
– 1 tsp garlic salt
– 1/4 tsp black pepper

– Combine all ingredients (except for the tempeh) into a large bowl. Mix until well combined, then add the tempeh strips. Marinate for 1 hour (can be done overnight as well).

– When tempeh has marinated long enough, heat some oil in a large frying pan. Fry the slices for six minutes on each side, or until both are browned sufficiently.

 (Adapted from recipes in Vegan Brunch by Isa Chandra Moskowitz)

Good Morning, Strawberry-Banana Hotcakes

Something cute and sweet for a Valentine’s breakfast treat.

This is a speed post, mostly because I stayed up too late watching The Social Network, thus waking up late and preventing a pre-work good morning post of any substantial length. (By and by, definitely catch the movie if you have the time. It’s well worth several paragraphs of discussion, none of which I have the time to provide this morning, but trust me, it’s very, very good.)

Basically, I’ve decided that pancakes, for as delicious as they can be, are a pain in the butt to make. They are strictly a weekend breakfast for me, as they have neither the quick-cooking time to properly make them on a workday morning, and they’re also not a thing you can just gobble down, not if you don’t want syrup all over yourself. As for microwave pancakes and pancake-esque products (“A sausage wrapped in pancake… for the microwave… shudder….”), thanks, but no thanks.

Still, can’t argue with these little sweeties. Make ’em this morning for your Valentine, provided that you both get to sleep in a little.

Vegan Strawberry-Banana Hotcakes

Ingredients
– 1 1/2 cup flour
– 1 1/2 tsp baking powder
– A generous pinch of salt
– 1 cup vanilla non-dairy milk
– 3 tbsp oil
– 1 banana
– 5 to 6 whole strawberries, chopped up fine
– 3 tbsp sugar

– In medium bowl, mix together flour, baking powder, and salt. Set aside. Blend or mix together the oil, milk, banana, sugar, and strawberries until completely combined. Gradually fold the dry ingredients into the wet and stir until just mixed.

– Drop by 1/4 cups onto a heated, non-stick pan. Flip when bubbles start forming on the top.

– Serve with strawberries, syrup, strawberry syrup. If you want to a) forget the whole “breakfast” part of your breakfast and b) get totally decadent, add chocolate chips to the equation.