vanilla-almond roasted peaches with sweet cashew ricotta, pecans, and basil

by In Breakfast, Desserts and Sweets, Uncategorized Leave a comment

This lovely peach dish is juicy and tangy and sweet and creamy and crunchy. Plus, that summer basil!

Vanilla-Almond Roasted Peaches with Sweet Cashew Ricotta, Pecans, and Basil
 
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Ingredients
For the sweet cashew ricotta
  • ½ cup raw cashews
  • 6 ounces firm tofu
  • 1 tablespoon lemon juice
  • 3 tablespoons maple syrup
  • ½ teaspoon salt
For the peaches:
  • 4 large peaches
  • 2 tablespoons brown sugar
  • 1 tablespoon lemon juice
  • ½ teaspoon vanilla extract
  • ½ teaspoon almond extract
  • ½ teaspoon ground cinnamon
  • Pinch of nutmeg (optional)
  • Pinch of salt
For the garnish:
  • Chopped pecans
  • Chopped fresh basil leaves
Instructions
Prepare the sweet cashew ricotta:
  1. Blend cashews, tofu, 1 tablespoon lemon juice, maple syrup, and ½ teaspoon salt in a food processor until smooth.
  2. With a spatula, scrape into a bowl and set aside.
Prepare the peaches:
  1. Preheat oven to 450 degrees. 
Lightly grease a casserole dish with plant-based butter or cooking spray.
  2. Pit the peaches and slice them into eighths.
  3. In a medium bowl, combine the peaches, brown sugar, 1 tablespoon lemon juice, vanilla extract, almond extract, cinnamon, nutmeg (if using) and salt.
  4. Transfer the peaches to the casserole dish. 
Roast 12–15 minutes or until peaches are cooked through.
Assemble:
  1. Spoon peaches into individual bowls.
  2. Top with sweet cashew ricotta, and sprinkle with chopped pecans and chopped basil. Serve warm.

 

apple-walnut tea bread

by In Breads, Muffins, and Scones, Breakfast Leave a comment

So easy to make, and freezes well, too.


Apple-Walnut Tea Bread
 
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Ingredients
  • ¾ cup vegan sugar
  • 4 tablespoons plant-based butter (like Earth Balance), softened
  • 2 flax eggs (2 tablespoons ground golden flax seed + around 5 tablespoons water; mix and let sit a minute until it's goopy like eggs)
  • 2 cups all-purpose flour, sifted
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon cinnamon
  • 2 large apples (I used Golden Delicious), cored, peeled, and grated
  • ¾ cups chopped walnuts
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • Decorative vegan sugar crystals (optional)
Instructions
  1. Preheat oven to 350 degrees and prepare a loaf pan (you can grease and flour the pan or just use cooking spray).
  2. Cream the sugar and plant-based butter together in a large bowl.
  3. Mix in the flax eggs. (I use a hand mixer for this, but you could just stir vigorously.)
  4. Sift in the flour, baking powder, baking soda, salt, and cinnamon (the mixture will be stiff until the next step).
  5. Stir in the grated apple, lemon juice, and lemon zest (now the mixture should be wet), and then add the walnuts, making sure everything is mixed thoroughly.
  6. Pour mixture into prepared loaf pan. Shake on decorative sugar, if using. Bake for 1 hour or until a toothpick inserted into the center comes out clean.
  7. Allow to cool for 10–15 minutes or so before turning bread out of pan onto a wire rack. Cool completely before cutting (okay, you won't be able to wait that long, but give it a few minutes or it'll fall apart as you try to cut). Serve warm or cold, and freeze the leftovers.

 

fresh cranberry-pear scones

by In Breads, Muffins, and Scones, Breakfast Leave a comment

Treat yourself one fine autumn morning.
Tip: Try these for a holiday breakfast or brunch. They’re as beautiful as they are delicious.

Cranberry-pear scones

Fresh Cranberry-Pear Scones
 
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Try these for a holiday breakfast or brunch. They're as beautiful as they are delicious.
Author:
Ingredients
  • ¾ cup chopped pear, skin removed
  • 1 teaspoon freshly squeezed orange juice or lemon juice
  • ¾ cup fresh, whole cranberries
  • ⅓ cup brown sugar
  • 2¼ cups all-purpose flour
  • ½ teaspoon salt
  • 3 teaspoons baking powder
  • ¾ cup Earth Balance spread (cold, not room temperature), cut down to small cubes
  • ⅓ cup almond milk (or other plant-based milk)
  • Optional for topping before baking: decorative sugar crystals or turbinado sugar, aka "sugar in the raw"
Instructions
  1. Preheat oven to 350 degrees.
  2. In a small bowl, combine chopped pear with orange or lemon juice.
  3. In a food processor, pulse the cranberries until just slightly chopped (do not puree!).
  4. Combine chopped cranberries with chopped pears and mix in brown sugar until all the fruit is thoroughly covered. Set aside.
  5. In a large bowl, combine flour, salt, and baking powder. Use a whisk to make sure all ingredients are combined.
  6. Add the Earth Balance spread to the flour mixture. Toss the flour mixture over the Earth Balance cubes to fully coat it. Use your fingertips (not your palms) to quickly and lightly cut in the Earth Balance. (You don't want to do this for too long, nor do you want to use the palms of your hands; the goal is to keep the fat from melting.) Do this until the Earth Balance is evenly distributed; the mixture should be crumbly.
  7. Transfer the cranberry-pear mixture to the flour mixture. Add ⅓ cup almond milk (or other plant-based milk) and stir just until the dough comes together (do not overmix). Dough will be crumbly.
  8. Transfer dough to a floured surface and gently pat out to about 8" x 8" square. Using a knife, cut 9 square scones or use a biscuit cutter for round scones.
  9. Place scones on prepared baking sheet and sprinkle with sugar crystals or turbinado sugar if desired (recommended!). Bake for 20-25 minutes. Best served warm.

 

oven-baked potato pancakes

by In Appetizers, Breakfast, Side Dishes, Snacks Leave a comment

Potato pancakes, versatile is thy name. Try these for breakfast or lunch, or as a dinner appetizer, a side dish, a snack…
Tip: Be sure to make a batch of cashew Parmesan cheese first — it takes just a minute to put together and this recipe includes it! 

Potato Pancakes

Oven-Baked Potato Pancakes
 
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Be sure to make a batch of cashew Parmesan cheese first -- it takes just a minute to put together and this recipe includes it.
Author:
Ingredients
  • 4 large red potatoes, shredded and drained well (tip: use cheesecloth or a nut milk bag to squeeze out as much liquid as possible)
  • ¼ cup diced shallots
  • ¼ cup thinly sliced green onion
  • 2 cloves minced garlic
  • 2-3 tablespoons chopped fresh parsley plus extra for garnish
  • 2 flax eggs (2 tablespoons ground flax seed + 6 tablespoons of water)
  • ¼ cup white whole-wheat flour
  • 2 tablespoons panko
  • heaping ¼ cup cashew Parmesan cheese (get the recipe at APB: Eats)
  • natural sea salt and freshly ground pepper to taste (start with about ¼ teaspoon of each, but you'll probably need to add more)
  • 1 teaspoon olive oil
  • non-dairy sour cream (optional for serving)
Instructions
  1. Preheat oven to 400 degrees.
  2. Combined shredded potatoes, olive oil, shallots, green onions, garlic, parsley, and flax eggs in a large bowl.
  3. Add in flour, breadcrumbs, non-dairy Parmesan cheese, salt and pepper and mix to combine. (Taste mixture and add additional salt and pepper as necessary. Make sure they are sufficiently salted so they're not bland.)
  4. With slightly oiled hands, make 8 thin potato pancakes and place them on a prepared baking sheet (you can spritz olive oil directly onto baking sheet, or place a sheet of parchment paper down first).
  5. Bake for 30 minutes, flipping pancakes at the halfway point. They should be golden brown in color.
  6. Serve immediately with a dollop of non-dairy sour cream and and fresh parsley -- applesauce goes great with them, too!

 

perfect pancakes

by In Breakfast Leave a comment

“Perfect,” meaning, about as good for you as pancakes can be while still tasting incredible.
Tip: If mornings are typically too busy for pancaking-making, make a double batch and freeze half of them for next time. (Put pancakes on a baking sheet in a single layer in the freezer until frozen, then store them in a freezer bag or container. Reheat in a toaster oven or microwave.)


Perfect Pancakes
 
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If mornings are typically too busy for pancaking-making, make a double batch and freeze half of them for next time. (Put pancakes on a baking sheet in a single layer in the freezer until frozen, then store them in a freezer bag or container. Reheat in a toaster oven or microwave.)
Author:
Ingredients
  • 1 cup white whole-wheat flour
  • ¼ cup all-purpose flour
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • 1 flax egg (1 tablespoon of ground flax seed + 3 tablespoons water)
  • 1 ½ cups almond milk
  • 2 tablespoons pure maple syrup
  • 3 tablespoons applesauce
  • Coconut oil (or oil of choice) for lightly coating pan
Instructions
  1. Combine flours, baking powder, and salt in a bowl. Use a whisk to make sure all ingredients are combined.
  2. Make the flax egg in a separate small bowl (combine ground flax seed and water; allow to sit for a minute until it gels — it should be goopy like an egg white).
  3. In a glass measuring cup (or a separate bowl), combine almond milk, maple syrup, applesauce, and flax egg.
  4. Gently fold the wet mixture into the dry mixture only until all ingredients are wet — do not use a mixer or over-stir.
  5. Lightly coat pan or griddle with coconut oil (or your oil of choice) and heat until hot (but do not allow oil to smoke). Pour out ¼-cup measurements of the batter. Flip pancakes when bubbles appear in the middle and edges start to look golden. Serve immediately with pure maple syrup, fresh fruit, chopped nuts, toasted coconut, or whatever else you love.

 

ginger peach muffins

by In Breads, Muffins, and Scones, Breakfast Leave a comment

Fill muffin cups to the top for big muffin domes, says Post Punk Kitchen’s Isa Chandra Moskowitz, creator of this recipe featured in Forks Over Knives — The Cookbook.
Photo by: APB: Eats

ginger peach muffins

Ginger Peach Muffins
 
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Fill muffin cups to the top for big muffin domes, according to Post Punk Kitchen's Isa Chandra Moskowitz, creator of this recipe featured in "Forks Over Knives -- The Cookbook."
Author:
Ingredients
  • 1 cup plant-based milk (such as almond, soy, or coconut)
  • 1 tablespoon ground flaxseeds
  • 1 teaspoon apple cider vinegar
  • 2¼ cups spelt flour
  • ¾ cup vegan cane sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ¾ cup unsweetened applesauce
  • 1 teaspoon pure vanilla extract
  • 4 medium peaches, peeled, halved, pitted, and cut into ¼-inch slices (approximately 2 cups)
Instructions
  1. Preheat oven to 350 degrees.
  2. Line a 12-cup muffin pan with silicone liners (or use foil cupcake liners)
  3. In a large measuring cup using a fork, vigorously mix together the plant-based milk, ground flaxseeds, and vinegar for about a minute (or until it appears foamy). Set aside.
  4. In a mixing bowl, sift together flour, sugar, baking powder, salt, ginger, and cinnamon.
  5. Make a well in the center of the dry mixture and pour in the milk mixture. Add the applesauce and vanilla and stir together with the milk mixture in the well. Incorporate the dry ingredients into the wet ingredients in the well just until all the dry ingredients are wet and incorporated -- do not over-stir. Gently fold in the peaches.
  6. Fill each muffin cup all the way to the top.
  7. Bake for 24 to 27 minutes, or until a knife or toothpick inserted through the center comes out clean.
  8. Remove pan from oven. Let muffins cool completely for about 20 minutes, then carefully run a knife around the edges of each muffin to remove.

 

banana-nut granola

by In Breakfast, Snacks Leave a comment

No refined sugar — its sweetness comes from bananas and dates!
Tip: Adjust the baking time based on how crunchy or chewy you like your granola. The longer you leave it in the oven, the harder it will get. Delicious in a bowl with almond milk and fresh fruit.

healthy homemade granola

Banana-Nut Granola
 
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No refined sugar -- its sweetness comes from bananas and dates!
Author:
Ingredients
  • 8 cups organic rolled oats
  • ¼ cup each of the following (or substitute your nut/seed/dried fruit preferences): chopped pecans, pumpkin seeds, raisins, slivered almonds
  • 2 cups pitted and chopped Medjool dates
  • 2 ripe bananas, peeled and chopped
  • 1 teaspoon vanilla or almond extract (or ½ teaspoon of each)
  • 1 cup water
  • 1 teaspoon of sea salt (plus more, to taste)
Instructions
  1. Preheat oven to 275 degrees.
  2. Line two baking sheets with parchment paper.
  3. Add oats, pecans, pumpkin seeds, raisins, and slivered almonds (or whatever nuts/seeds/dried fruit you've chosen) to a large mixing bowl and set aside.
  4. Place dates and cup of water in a saucepan, bring to a boil, and cook for about 10 minutes. Stir frequently and add more water as necessary to keep dates from sticking to saucepan.
  5. When dates have become a paste, add them along with the bananas and vanilla or almond extract to a blender and process until smooth.
  6. Pour the date mixture over the oat mixture and mix everything well. Divide the granola between the two baking sheets, spreading evenly in the pans.
  7. Bake for 40 to 50 minutes, stirring every 15 minutes, until the granola is crispy (the granola will get crispier as it cools). Store in an airtight container.
Notes
Adjust the baking time based on how crunchy or chewy you like your granola. The longer you leave it in the oven, the harder it will get. Delicious in a bowl with your favorite plant-based milk (almond, coconut, or hazelnut, especially!) and fresh fruit.

 

 

blueberry-coconut chia pudding

by In Breakfast, Snacks Leave a comment

A sweet snack with no refined sugar but plenty of nutrition. 

Cinnamon Chia Seed Pudding with Blueberries and Coconut

Blueberry-Coconut Chia Pudding
 
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A sweet snack with no refined sugar but plenty of nutrition.
Author:
Ingredients
  • 1 cup of almond milk
  • 5-6 Medjool dates, pitted
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • ¼ cup chia seeds
  • Unsweetened shredded coconut
  • Handful of blueberries
Instructions
  1. In the most powerful blender you have (a NutriBullet or Vitamix is ideal), blend the almond milk, dates, vanilla, and cinnamon until smooth.
  2. Transfer this mixture to a bowl and stir in the chia seeds until evenly combined.
  3. Let stand 20-30 minutes so chia seeds can expand and soften. If you prefer pudding chilled, refrigerate overnight. Give pudding a good stir before serving.
  4. Top with unsweetened coconut flakes and fresh blueberries.

 

apple-cinnamon cornbread muffins

by In Breads, Muffins, and Scones, Breakfast 2 Comments

A seasonal twist on classic cornbread recipe. 


Apple-Cinnamon Cornbread Muffins
 
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A seasonal twist on classic cornbread.
Author:
Ingredients
  • 1 and ¼ cups of all-purpose flour
  • ¾ cup cornmeal
  • ¼ cup vegan granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoons of cinnamon (plus extra for topping)
  • ½ teaspoon salt
  • 1 cup almond milk
  • ¼ canola oil or ¼ cup unsweetened applesauce
  • 1 flax egg (1 tablespoon of ground flax seed + 3 tablespoons water)
  • 1 sweet, crisp apple (such as Fuji or Jonagold), diced into small pieces
  • Coconut-oil cooking spray (or other, to prepare pan)
  • Optional: Decorative vegan sugar crystals or turbinado sugar for topping
Instructions
  1. Preheat oven to 400 degrees.
  2. Use a whisk to combine flour, cornmeal, sugar, baking powder, cinnamon and salt in a bowl.
  3. Make the flax egg in a separate small bowl (combine ground flax seed and water; allow to sit for a minute until it gels -- it should be goopy like an egg white).
  4. Combine almond milk, oil or applesauce, and flax egg. Gently fold this wet mixture into the dry mixture only until all ingredients are wet -- do not use a mixer or over-stir. Batter will be thick.
  5. Gently fold in apple pieces. Let batter rest for a minute; it should be thick yet fluffy/airy.
  6. Divide mixture evenly into a prepared muffin pan.
  7. Sprinkle top with a mixture of decorative sugar crystals and cinnamon.
  8. Bake for 20 minutes (toothpick inserted should come out clean).
  9. Let cool for 10 minutes before removing muffins from pan.

 

blueberry cornbread scones

by In Breads, Muffins, and Scones, Breakfast 4 Comments

Moist, but not overly so. A hint of sweetness.

Blueberry Cornbread

Blueberry Cornbread Scones
 
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Moist, but not overly so. A hint of sweetness.
Author:
Ingredients
  • 1 and ¼ cups of all-purpose flour
  • ¾ cup cornmeal
  • ¼ cup vegan granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup almond milk
  • ¼ canola oil or ¼ cup applesauce
  • 1 flax egg (1 tablespoon of ground flax seed + 3 tablespoons water)
  • ½ - ¾ cup frozen blueberries (not thawed)
  • Coconut-oil cooking spray (or other, to prepare pan)
  • Optional for topping before baking: decorative vegan sugar crystals or turbinado sugar
Instructions
  1. Preheat oven to 400 degrees.
  2. Use a whisk to combine flour, cornmeal, sugar, baking powder, and salt in a bowl.
  3. Make the flax egg in a separate small bowl (combine ground flax seed and water; allow to sit for a minute until it gels -- it should be goopy like an egg white).
  4. Combine almond milk, oil or applesauce, and flax egg. Gently fold this wet mixture into the dry mixture only until all ingredients are wet -- do not use a mixer or over-stir. Batter will be thick.
  5. Gently fold in frozen blueberries. Let batter rest for a minute; it should be thick yet fluffy/airy.
  6. Divide mixture evenly into a prepared scone pan. (If you don't have a scone pan, you can use a muffin pan, or pour the entire mixture into a prepared 8” x 8” baking pan.)
  7. Optional: Sprinkle top with decorative sugar crystals for a touch more sweetness. And classiness.
  8. Bake for 20 minutes (toothpick inserted should come out clean).
  9. Let cool for 10 minutes before removing from pan (or just go for it).