Lets Start with Breakfast. The MOST important part of your day.
This is my ALL TIME FAVORITE Biscuit recipe & it is super easy:
Southern Biscuits (Alton Brown’s recipe but modified)
2 C flour
4 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
4 TBSP Earth Balance Soy-FREE butter*
1 C Chilled original Unsweetened Almond Milk**(the way I cook/bake with it is 1/2 C almond milk & 1/2 C cold filtered water)
* Original recipe called for 2TBSP butter & 2TBSP shortening but I do NOT use shortening)
** Original recipe called for 1 cup buttermilk)
Preheat oven to 450 degrees.
In a large mixing bowl combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter (& shortening if using) into dry ingredients until mixture looks like crumbs. The faster the better, you don't want the butter to melt. Make a 'well' in the center and pour in the chilled almond milk/water mix. Stir just until the dough comes together. The dough will be very sticky.
Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick dough, I do not use a rolling pin for this, i want to work as quickly as possible. I flatten it with my hands then cut with my 2-inch biscuit cutter or you could use a glass cup or whatever you want to get shape. Place biscuits on baking sheet lined with parchment paper or spray with an oil spray, so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. The longer you touch the warmer the butter becomes & the less fluffy the biscuits will be.
We eat these a lot, I usually double the batch & freeze what I can. I just pop them out of the fridge slice them in 1/2 & put a piece of cheese in them & wrap in aluminum foil for hubby to take to work for breakfast. If they are frozen I put them on 'warm' @150 degrees for a few minutes in the toaster. We do not have a microwave, so I do not know how long you can 'nuke' them for.
The BEST Pancakes EVER!!
3/4 C Whole Wheat Flour
3/4 C All Purpose Flour
3 TBSP Sugar
1 ½ tsp Baking Powder
1 ½ tsp Baking Soda
½ tsp Salt
1 ½ C Buttermilk * (see substitutions below)
1 tsp Vanilla Extract
1 TBSP Coconut or Grape Seed oil
2 Eggs** (I substituted for flax meal)
*As a substitute for 1 C buttermilk, place 1 Tbs lemon juice (or vinegar) in a 1 C measuring cup and then fill the remainder with milk. This recipe calls for 1 1/2 C buttermilk, so do the same thing with 1/2 Tbs lemon juice & remaining 1/2 C milk.
** Again, I use original unsweetened Almond Milk. I use 3/4 cup almond milk & rest filtered water.
**For a Flax Meal - egg substitute .
1 TBPS of Flax meal & 3 TBPS of filtered water for each egg being substituted..
So, for this recipe I did 2 TBPS flax meal & 6 TBSP (1/4 c) filtered water.
Then let sit in a cup (I use a coffee mug/cup) for about 10 minutes before adding it to a recipe. Stir then add in mix, it will have the consistency of eggs.
Combine flours, sugar, baking powder, baking soda, and salt in a mixing bowl and whisk together. In a separate bowl combine buttermilk (almond milk), eggs (or Flax), oil, and vanilla and whisk well. Add the wet ingredients into the dry and mix just until moistened and combined.
Heat a nonstick griddle or skillet to medium heat. Coat pan with non-stick spray or a little butter and then pour on pancake batter. Wait until bubbles form and edges are set and then flip.
Even these vegan pancakes are so fluffy & the BEST pancake recipe ever (did I mention that)!!!!
English Pancakes
This is my Mom’s recipe (yes she is from England)
Ingredients:
½ C Sifted Self-rising Flour
1 Egg
1 C Milk
1 TBSP Melted Butter
Directions:
Mix all ingredients & pour into pan. They should be large & thin. Sprinkle with about a tsp of lemon juice & a pinch of sugar.
Rocky Mountain Toast
This is from The Jazzy Vegetarian.
I enjoy watching her cook & LOVE her recipes.
Episode #208 - Recipe © LAURA THEODORE 2011
Makes 4 to 6 servings
4 to 6 slices whole grain bread
1 to 2 tablespoons vegan margarine (I use Earth Balance soy FREE)
1 block (@ 15 oz) firm or extra firm tofu, drained
½ cup shredded vegan cheese
½ teaspoon turmeric
¼ teaspoon tamari, plus more to taste (I actually omitted this, i didn't have it on hand)
1/8 teaspoon sea salt
Fresh pepper
Place a bread slice on a cutting board. Cut a hole in the center of the bread, about 3 inches in diameter, using a bread knife or cookie cutter. Continue with all slices of bread. (Save the bread “middles” for making breadcrumbs).
Spread a bit of vegan margarine on each side of the bread slices. Set three of the bread slices into a large, non-stick fry pan(& yes, a non-stick pan works best). Turn the heat on medium-low and let the slices begin to brown on one side.
Meanwhile, put the tofu in a medium bowl and mash with a potato masher or large fork until crumbly. Add the vegan cheese, turmeric, tamari, sea salt, and pepper. Mash until the tofu resembles the color and texture of cooked scrambled eggs.
Scoop up one quarter of the tofu mixture and place in the center of each bread slice in the pan. Pat down firmly until the filling is compact inside the “hole.” Cook for two to three minutes and then flip. Cook on the other side for 5 to 7 minutes or until the underside is golden and crispy and the tofu mixture is warmed through. Keep warm in a 300 degree F. oven. Repeat with the other bread slices.
Serve immediately with fresh fruit slices on the side.
I have to say this was an AWESOME recipe even got a huge thumbs up from hubby & my 2.5 year old daughter. It really did look like scrambled eggs.
We were unable to eat all of the tofu mix. I was able to store it in a plastic container & we ate it for the next 2 days for breakfast (instead of eggs).
"Egg" Biscuits
These are super easy & super good. I can even make these ahead of time & they will keep in the fridge for a few days wrapped in plastic wrap. The secret .... TOFU. We love Tofu.
Buyer beware though, ONLY buy Organic Tofu.
Now, back to breakfast.
-Slice the tofu in 1/4" slices (depending on how many you want to make)
I seasoned these the same way I would make scrambled or fried eggs.
A little pepper
Dill
Turmeric (the secret of them being 'egg' color)
Just a dash on each slice. I took my silicone brush & spread the turmeric around a little, coating the whole slice yellow.
Then spayed a little oil into a fry pan & heated them. I put the already 'seasoned' side down, then while cooking I just finished the other side. Tofu is already cooked, so you are really just going for the 'cooked' look. You will know what I mean.
These are fantastic on the biscuits listed above. Or home made sourdough rolls/buns. Shown below.
Whole Wheat Sourdough Bagels
I made 15 bagels with this recipe. I made 1 with onion flakes, 1 with salt, 3 with flax meal & a special cinnamon/raisin for my toddler.
2 c. sourdough starter**see below
1-1/4 c. water (if your starter is thick, use 1/4 c. more)
1 Tb. oil
5-1/2 -6 c. bread flour (I use 1/2 whole wheat & 1/2 all purpose and they’re good)
1 Tb. salt
optional ingredients for bagel dough: onion powder & dried flakes for onion bagels; cheese for cheese bagels, herbs, raisins & cinnamon, etc. – this is where you can get creative!
1 Tb. baking soda
milk or a glaze made of an egg + water (the egg glaze creates a shiny bagel) – optional
toppings of choice: sesame or poppy seeds, dried onion flakes, cheese – optional if flavoring the dough – optional
-Mix starter, water, oil, flour, and salt together and then let rest for 10 minutes.
-Knead the dough with a dough hook on low speed for about 4 minutes – the dough will be very stiff.
-Transfer to a greased large bowl and let rise for 4 hours. Fold the dough over on itself 2 times (or try to- sometimes I don’t always remember both folds)
-Pour out the dough onto a floured surface, knead a couple of times, flatten and cut into 12-18 equal pieces (about 5 oz. each).
-Shape the bagels by making each piece into a ball and using your thumb to punch a hole through the middle of the ball, stretching to make the center hole. Set the shaped bagels on a parchment or silicone lined baking sheet (12 will fit on one large sheet, if making 18, use two smaller sheets) – they are known for sticking, so this will make removing them much easier.
-Drape the shaped bagels with a damp towel (the one used for cutting works great) and let sit for about an hour.
-Fill a large 5-8qt pot 1/2 to 3/4 full with water and add the tablespoon of baking soda. Bring it to a boil. Start the oven preheating to 450 degrees at this time.
-When the water is boiling, drop as many bagels as will fit, one at a time, into the boiling water. Boil for 1 minute, turning at the halfway mark. Use a slotted spoon to place the bagels back on the baking sheet. Continue until all the bagels have been boiled.
-Brush the bagels with milk or an egg glaze at this point, if you wish, and top with your desired toppings.
-Bake for 14 to 15 minutes, alternating pans at the halfway point if needed. Cool on a rack.
Makes 12- 18 bagels
***Sourdough Starter:
1 package of Active dry yeast (2 1/4 tsp)
2 1/2 Cups of lukewarm water
1 1/2 Cups of flour
Combine yeast & water. Stir & leave for 15 minutes to dissolve.
Sprinkle over the flour 7 whisk until it forms a batter; it does not have to be smooth. Cover & leave to rise in a warm place for at least 24 hours. Preferable 2-4 days.
The BEST Pancakes EVER!!
3/4 C Whole Wheat Flour
3/4 C All Purpose Flour
3 TBSP Sugar
1 ½ tsp Baking Powder
1 ½ tsp Baking Soda
½ tsp Salt
1 ½ C Buttermilk * (see substitutions below)
1 tsp Vanilla Extract
1 TBSP Coconut or Grape Seed oil
2 Eggs** (I substituted for flax meal)
*As a substitute for 1 C buttermilk, place 1 Tbs lemon juice (or vinegar) in a 1 C measuring cup and then fill the remainder with milk. This recipe calls for 1 1/2 C buttermilk, so do the same thing with 1/2 Tbs lemon juice & remaining 1/2 C milk.
** Again, I use original unsweetened Almond Milk. I use 3/4 cup almond milk & rest filtered water.
**For a Flax Meal - egg substitute .
1 TBPS of Flax meal & 3 TBPS of filtered water for each egg being substituted..
So, for this recipe I did 2 TBPS flax meal & 6 TBSP (1/4 c) filtered water.
Then let sit in a cup (I use a coffee mug/cup) for about 10 minutes before adding it to a recipe. Stir then add in mix, it will have the consistency of eggs.
Combine flours, sugar, baking powder, baking soda, and salt in a mixing bowl and whisk together. In a separate bowl combine buttermilk (almond milk), eggs (or Flax), oil, and vanilla and whisk well. Add the wet ingredients into the dry and mix just until moistened and combined.
Heat a nonstick griddle or skillet to medium heat. Coat pan with non-stick spray or a little butter and then pour on pancake batter. Wait until bubbles form and edges are set and then flip.
Even these vegan pancakes are so fluffy & the BEST pancake recipe ever (did I mention that)!!!!
English Pancakes
This is my Mom’s recipe (yes she is from England)
Ingredients:
½ C Sifted Self-rising Flour
1 Egg
1 C Milk
1 TBSP Melted Butter
Directions:
Mix all ingredients & pour into pan. They should be large & thin. Sprinkle with about a tsp of lemon juice & a pinch of sugar.
Rocky Mountain Toast
This is from The Jazzy Vegetarian.
I enjoy watching her cook & LOVE her recipes.
Episode #208 - Recipe © LAURA THEODORE 2011
Makes 4 to 6 servings
4 to 6 slices whole grain bread
1 to 2 tablespoons vegan margarine (I use Earth Balance soy FREE)
1 block (@ 15 oz) firm or extra firm tofu, drained
½ cup shredded vegan cheese
½ teaspoon turmeric
¼ teaspoon tamari, plus more to taste (I actually omitted this, i didn't have it on hand)
1/8 teaspoon sea salt
Fresh pepper
Place a bread slice on a cutting board. Cut a hole in the center of the bread, about 3 inches in diameter, using a bread knife or cookie cutter. Continue with all slices of bread. (Save the bread “middles” for making breadcrumbs).
Spread a bit of vegan margarine on each side of the bread slices. Set three of the bread slices into a large, non-stick fry pan(& yes, a non-stick pan works best). Turn the heat on medium-low and let the slices begin to brown on one side.
Meanwhile, put the tofu in a medium bowl and mash with a potato masher or large fork until crumbly. Add the vegan cheese, turmeric, tamari, sea salt, and pepper. Mash until the tofu resembles the color and texture of cooked scrambled eggs.
Scoop up one quarter of the tofu mixture and place in the center of each bread slice in the pan. Pat down firmly until the filling is compact inside the “hole.” Cook for two to three minutes and then flip. Cook on the other side for 5 to 7 minutes or until the underside is golden and crispy and the tofu mixture is warmed through. Keep warm in a 300 degree F. oven. Repeat with the other bread slices.
Serve immediately with fresh fruit slices on the side.
I have to say this was an AWESOME recipe even got a huge thumbs up from hubby & my 2.5 year old daughter. It really did look like scrambled eggs.
We were unable to eat all of the tofu mix. I was able to store it in a plastic container & we ate it for the next 2 days for breakfast (instead of eggs).
"Egg" Biscuits
These are super easy & super good. I can even make these ahead of time & they will keep in the fridge for a few days wrapped in plastic wrap. The secret .... TOFU. We love Tofu.
Buyer beware though, ONLY buy Organic Tofu.
Now, back to breakfast.
-Slice the tofu in 1/4" slices (depending on how many you want to make)
I seasoned these the same way I would make scrambled or fried eggs.
A little pepper
Dill
Turmeric (the secret of them being 'egg' color)
Just a dash on each slice. I took my silicone brush & spread the turmeric around a little, coating the whole slice yellow.
Then spayed a little oil into a fry pan & heated them. I put the already 'seasoned' side down, then while cooking I just finished the other side. Tofu is already cooked, so you are really just going for the 'cooked' look. You will know what I mean.
These are fantastic on the biscuits listed above. Or home made sourdough rolls/buns. Shown below.
Whole Wheat Sourdough Bagels
2 c. sourdough starter**see below
1-1/4 c. water (if your starter is thick, use 1/4 c. more)
1 Tb. oil
5-1/2 -6 c. bread flour (I use 1/2 whole wheat & 1/2 all purpose and they’re good)
1 Tb. salt
optional ingredients for bagel dough: onion powder & dried flakes for onion bagels; cheese for cheese bagels, herbs, raisins & cinnamon, etc. – this is where you can get creative!
1 Tb. baking soda
milk or a glaze made of an egg + water (the egg glaze creates a shiny bagel) – optional
toppings of choice: sesame or poppy seeds, dried onion flakes, cheese – optional if flavoring the dough – optional
-Mix starter, water, oil, flour, and salt together and then let rest for 10 minutes.
-Knead the dough with a dough hook on low speed for about 4 minutes – the dough will be very stiff.
-Transfer to a greased large bowl and let rise for 4 hours. Fold the dough over on itself 2 times (or try to- sometimes I don’t always remember both folds)
-Pour out the dough onto a floured surface, knead a couple of times, flatten and cut into 12-18 equal pieces (about 5 oz. each).
-Shape the bagels by making each piece into a ball and using your thumb to punch a hole through the middle of the ball, stretching to make the center hole. Set the shaped bagels on a parchment or silicone lined baking sheet (12 will fit on one large sheet, if making 18, use two smaller sheets) – they are known for sticking, so this will make removing them much easier.
-Drape the shaped bagels with a damp towel (the one used for cutting works great) and let sit for about an hour.
-Fill a large 5-8qt pot 1/2 to 3/4 full with water and add the tablespoon of baking soda. Bring it to a boil. Start the oven preheating to 450 degrees at this time.
-When the water is boiling, drop as many bagels as will fit, one at a time, into the boiling water. Boil for 1 minute, turning at the halfway mark. Use a slotted spoon to place the bagels back on the baking sheet. Continue until all the bagels have been boiled.
-Brush the bagels with milk or an egg glaze at this point, if you wish, and top with your desired toppings.
-Bake for 14 to 15 minutes, alternating pans at the halfway point if needed. Cool on a rack.
Makes 12- 18 bagels
***Sourdough Starter:
1 package of Active dry yeast (2 1/4 tsp)
2 1/2 Cups of lukewarm water
1 1/2 Cups of flour
Combine yeast & water. Stir & leave for 15 minutes to dissolve.
Sprinkle over the flour 7 whisk until it forms a batter; it does not have to be smooth. Cover & leave to rise in a warm place for at least 24 hours. Preferable 2-4 days.
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