Week 2: Vegan Roasted Sweet Potatoes with Cinnamon Glaze – A Compassion is the Secret Ingredient Thanksgiving

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Week 2 is here and it’s time to take on sweet potatoes, but first, a confession… sweet potatoes aren’t my jam! I have a crazy-obsessive love for normal potatoes but that love never extended to the potatoes cousin, the sweet potato. I am well aware however, that no Thanksgiving feast is complete without ’em, and so, I knew that I needed some kind of sweet potato recipe in my Thanksgiving series!

Now, growing up, there was always a small dish of mashed sweet potatoes on our Thanksgiving table. (The dish was small because my mom was the only one who enjoyed eating them.) On top of the dish, a thick, toasted, gooey layer of mini marshmallows created a blanket that I wished I could have been under. I always thought to myself though, why do we need two mashed things? That was the starting point for this recipe.

These little babies are roasted which gives them a great texture. They are also coated not once but twice in a cinnamon glaze which has just the right amount of sweetness but is still savory and full-flavored. Right before serving, I like to add in some dried cranberries for a tart, chewy element, and a little more color, as well as some pecan halves for a little bitter, nutty crunch -but of course, each these are totally optional. Whether you choose to fancy ’em up with toppings or not, I’m sure you’ll find that this recipe is quite delicious and perfectly suited to replace any ol’ mashed sweet potato recipe that normally adorns your table. And dare I say, I may actually have enjoyed these… #ConvertInTheMaking

It all gets started with the making of the cinnamon glaze! In a large bowl, maple syrup gets combined with some melted vegan “butter,” olive oil, cinnamon, dried thyme, low-sodium tamari, salt, pepper, and nutmeg. The whole mixture gets a good whisking and then it gets set aside for a moment while the sweet potatoes are being prepped.

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4 medium size sweet potatoes get washed up well then completely peeled and cut into pieces that are about 1-inch square.

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Once all of the sweet potatoes have been cut up, dump them into the bowl with the glaze in it. Fold/stir everything around so that each piece gets coated with the glaze. Using a slotted spoon so as to not remove any glaze which remains at the bottom of the bowl, scoop out the sweet potatoes and transfer them to a large sheet pan lined in parchment paper. (Make sure they are flat on the pan in a single layer and not all bunched up or piled onto each other.) Reserve the glaze that remains at the bottom of the bowl once all of the sweet potatoes have been scooped out -it will be added to the sweet potatoes after they’ve cooked a little. Pop the sheet pan into a preheated 400 degree oven and bake for 25 minutes.

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After 25 minutes, pull the pan from the oven and gently flip around the sweet potatoes to ensure even cooking. With what you reserved earlier, glaze the sweet potatoes again by simply pouring the glaze over them evenly. Return the pan to the oven and bake for a final 20 minutes or until fork tender.

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To serve, transfer the sweet potatoes to a bowl or dish and top with a sprinkling of dried cranberries and pecan halves (optional).

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Vegan Roasted Sweet Potatoes with Cinnamon Glaze

  • Servings: 6-8
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Credit: Compassion is the Secret Ingredient, http://www.citsiblog.com

Ingredients

  • 1/4 cup maple syrup
  • 3 generous tablespoons vegan “butter,” melted
  • 3 tablespoons extra virgin olive oil
  • 3/4 tablespoon cinnamon
  • 1 generous teaspoon dried thyme, crushed in palm of hand
  • 1 teaspoon low-sodium tamari
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon nutmeg
  • 4 medium sweet potatoes, washed, peeled, and cut into 1-inch pieces
  • Dried cranberries, to taste (optional)
  • Pecan halves, to taste (optional)

Directions

  1. Preheat oven to 400 degrees and prepare a large sheet pan by lining it in parchment paper. In a large bowl, combine the maple syrup with the “butter,” olive oil, cinnamon, dried thyme, tamari, salt, pepper, and nutmeg. Whisk this mixture well then set aside. Prep sweet potatoes, if you haven’t done so already, by washing them, peeling them, and then cutting them down into 1-inch pieces.
  2. Toss sweet potato pieces into the bowl with the glaze and stir/fold everything around so that each piece gets coated with the glaze. Using a slotted spoon so as to not remove any glaze which remains at the bottom of the bowl, scoop out the sweet potatoes and transfer them to the sheet pan you prepped a moment ago. (Make sure they are flat on the pan in a single layer and not all bunched up or piled onto each other.) Reserve the glaze that remains at the bottom of the bowl once all of the sweet potatoes have been scooped out -it will be added to the sweet potatoes after they’ve cooked a little. Pop the sheet pan into your preheated oven and bake for 25 minutes.
  3. After 25 minutes, pull the pan from the oven and gently flip around the sweet potatoes to ensure even cooking. Pour the glaze you reserved earlier over the sweet potatoes evenly then return the pan to the oven and bake for a final 20 minutes or until fork tender. To serve, transfer the sweet potatoes to a bowl or dish and top with a sprinkling of dried cranberries and pecan halves (optional). Leftover sweet potatoes will keep in an airtight container in fridge for up to 3 days.

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Vegan Creamy “Cheddar” Zucchini Cakes

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The other day I was having a serious craving for something fried and “cheesy.” I guess it really should have been expected after I hopped on Pinterest in search of my next hair color but instead ended up getting lost in recipe pins for nearly an hour -most of which were so not diet friendly or healthy in the slightest. #ButDamnDidTheySureLookDelicious

I knew that I had nothing pre-made on hand that would satisfy my craving so I’d have to make something. I had the “cheesy” part covered, thanks to my always stuffed-to-the-brim “cheese” drawer in the fridge, but I needed something more, something that I could snuggle up with the “cheese.” Shredded zucchini, I thought, would be just the ticket. I ended up forming my zucchini mixture into little cakes and, when they were done, I was quite pleased with the results and my craving had been thoroughly satisfied.

The outside of the cakes are ever so slightly crisp, just enough so to hold everything together and give you a little change in texture as you take a bite, but the inside’s where it’s at. Inside you’ll find zesty, creamy, ooey gooey goodness that just might remind you of mac-n-“cheese” or “cheesy” mashed potatoes -either way, it’s yummy for sure. I enjoyed mine as a snack with a little vegan “sour cream” on top but I could totally see making these for breakfast in place of hash browns or serving them up alongside some vegan “chicken” for lunch or dinner. No matter what time of day you choose to enjoy them, the procedure’s the same and it’s a pretty quick and easy one at that!

First things first, 3 medium size zucchini get washed and finely shredded. Once shredded, you then need to squeeze as much water out of the shreds as you can. With as much water out as you can get out, the shreds will then get tossed into a large mixing bowl along with Daiya “Cheddar” shreds (that have been cut into even smaller pieces), some nooch (nutritional yeast), Ener-G egg replacer (just the powder this time -don’t add water to it), and some seasonings. Everything gets mixed together really well and then it’s time to form the cakes!

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To form the cakes, take about 2 tablespoons of the zucchini mixture in the palm of your hand and pat it out into a little puck-like shape. (I opted to wear some food safe gloves while I made the cakes just to keep the process a little cleaner but this, of course, is optional!) Once the cakes are formed they then get dipped in a mixture of whole wheat flour, salt, and pepper, and then they’re ready to be fried.

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In a large skillet, just enough oil to shallow fry gets brought up to about medium heat. When you think the oil is hot enough you can test it by dropping in a piece of leftover zucchini mixture from your mixing bowl -if it sizzles up, you’re good to go. Using a spatula, gently place the cakes into the oil and fry on each side until dark golden brown in color. (The cakes will still be pretty soft and that’s fine -we’re not going for super crunchy fried exterior with these but rather just a very light little crisp shell to hold everything together.) Once the cakes have all been fried up, let them rest for a minute on a paper towel before serving.

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Vegan Creamy 'Cheddar' Zucchini Cakes

  • Servings: 4-6 cakes
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Credit: Compassion is the Secret Ingredient, http://www.citsiblog.com

Ingredients

  • 3 medium zucchini, washed, finely shredded, and squeezed/pressed to remove as much excess liquid as possible
  • Generous 1/4 cup of Daiya “Cheddar” Style Shreds, finely chopped
  • 2 tablespoons nutritional yeast
  • 1 teaspoon Ener-G (just the powder -do not add water as per the instructions on the box)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • About 1/4 cup whole wheat flour + 1/4 teaspoon salt + 1/8 teaspoon black pepper
  • Oil for pan

Directions

  1. In a large mixing bowl, combine the shredded zucchini with the finely chopped “cheese,” nutritional yeast, Ener-G powder, salt, pepper, onion powder, and garlic powder. Mix everything together really well then set this mixture aside. In a small bowl or shallow dish, combine the whole wheat flour with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Whisk flour mixture with a fork then set aside.
  2. In a large skillet, pour in just enough oil to shallow fry and allow that to come up to about medium heat while you’re forming the cakes. To form each cake, take about 2 tablespoons of the zucchini mixture in the palm of your hand and pat it out into a puck-like shape about 3/4 of an inch thick. (Wear food safe gloves, if you wish, to keep this process a little cleaner.) Take the formed cake and gently swirl it around in the flour mixture until evenly coated on all sides. Repeat until you have all of the cakes made.
  3. To ensure that it’s at the right temperature, test the oil by carefully dropping in a piece of leftover zucchini mixture from your mixing bowl -if it sizzles up, you’re good to go. Using a spatula, gently place the cakes into the oil and fry on each side until dark golden brown in color, about 3-5 minutes per side. (The cakes will still be pretty soft when done and that’s fine -we’re not going for super crunchy fried exterior with these but rather just a very light little crisp shell to hold everything together.) Once the cakes have all been fried up, let them rest for a minute on a paper towel before serving. Cakes are best enjoyed fresh but can be kept in an airtight container in fridge for up to 3 days.

Vegan Brunch Burritos With Basil Gravy

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People often ask me, “How do you come up with recipes?” To which I reply, “I meditate while holding onto a fork and a spoon and they just come to me.”

If only…

But, on rare occasion, it kind of actually does happen like this. You see, every now and then an idea will just pop into my mind that seems so perfectly formed and destined to be that I’m compelled to do something with it. One such example of this appears as an element in the recipe I’m about to share with y’all.

The other day I was reading a book (for school) about this guy who was a park ranger in Arches National Park. As he delved deep into describing the landscape and the plant life of the area, speaking nothing of food, a most random idea popped into my head: basil gravy. I set my book down to ponder for a moment this idea which was either absolute nonsense or a stroke of genius. Believing it to be the latter, I grabbed a piece of paper and a pen and I scribbled down a quick recipe for basil gravy -aka white or cream gravy with a lot of basil and a little bit of garlic in it. A couple days later I made the idea of basil gravy into a reality and my-oh-my what a damn good reality it was.

When I added the basil gravy to tofu scramble, roasted potatoes and onions, some vegan “cheese,” and then wrapped it all up in a burrito it was absolute perfection. Seriously the best breakfast burrito I’ve ever had but to call it a breakfast burrito just seemed so… inappropriate. It was so much more than just a breakfast burrito. The basil gravy had kind of elevated everything. It needed a new descriptor and so it became the brunch burrito.

It all gets started with the making of some burrito filling elements: potatoes and onions, and tofu scramble. 3 russet potatoes and 1/4 of a white onion get diced up and tossed into a pan with a little oil. In another pan, some oil and a block of firm or extra firm tofu (that’s been drained and had it’s excess liquid squished out) get combined with low-sodium vegetable broth and seasonings.

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The potatoes and onions will cook for a total of 28 minutes, over medium heat, with you stirring them every 7 minutes. The tofu scramble will cook for 14 minutes, over medium-high heat, and then for 7 minutes, over low-medium heat, with you stirring it every now and then.

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When done, the potatoes and onions will be crunchy and deeply browned to the point that they might almost appear burnt in some spots -which is perfect. The tofu scramble will be fluffy and golden brown. Set each of these aside for a moment while we warm the tortillas and make the basil gravy.

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For these burritos, I wanted them to be big and beautiful so I used tortillas that measured 1′ in diameter. The larger size makes them not only impressive (and filling) when done but also easier to fill when you’re assembling them. To get the tortillas ready for our fillings we will need to warm them. You can do this by either placing them in the microwave for a couple seconds or you can wrap them in foil and place them into a 350 degree oven for 10-15 minutes.

While the tortillas are getting warmed up, grab a big generous handful of fresh basil and pop that into a blender with a clove of garlic, a nice pinch of salt, a pinch of pepper, and some almond milk. Blend until smooth then set aside for a moment.

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In a small pot over medium heat, melt some “butter.” Add in an equal part all purpose flour then stir and cook the mixture until lightly golden and foamy. Pour in the basil mixture you made a moment ago, turn the heat up a little, and whisk until thickened. This should only take about a minute and then you’ll have basil gravy.

Quick note about the thickness of the basil gravy: Because we are putting this gravy inside of a burrito, and don’t want it to drip out or sink to the bottom, I’ve elected to make it pretty thick. Should you want to use this gravy in another recipe, I’d recommend adding more almond milk until you reach the desired consistency for the dish you’re using it with.

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To assemble the burritos, grab a warmed tortilla and smear a nice amount of basil gravy in the center. (It’s hard to tell from the photos but my smear of basil gravy is about 3 inches by 5 inches.) Sprinkle on some “mozzarella” shreds as well as some “cheddar” shreds then add on an even layer of the potatoes and onions. Top the potatoes and onions with an even layer of tofu scramble and then finish the layers off with some more “cheese” and basil gravy. Close up the burrito and then enjoy!

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Vegan Brunch Burritos With Basil Gravy

  • Servings: 4 large burritos
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Credit: Compassion is the Secret Ingredient, http://www.citsiblog.com

Ingredients

    For the potatoes:
  • 1/4 cup oil
  • 3 medium size russet potatoes, washed and small diced
  • 1/4 of a white onion, small diced
  • Salt and pepper to taste
  • For the tofu scramble:
  • 1 (14-ounce) package firm or extra firm tofu, drained and pressed to remove excess liquid
  • 2/3 cup low sodium vegetable broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon pepper
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon garlic powder
  • Oil for pan
  • For the basil gravy:
  • 1 cup unsweetened almond milk
  • Generous handful of fresh basil
  • 1 large clove of garlic
  • Generous pinch of salt
  • Pinch of pepper
  • 1/2 stick vegan “butter”
  • 1/4 cup all purpose flour
  • For building the burritos:
  • 4 (12″ diameter) tortillas
  • Daiya “Mozzarella” shreds
  • Daiya “Cheddar” shreds

Directions

  1. Small dice the potatoes and onions if you haven’t already done so. Drain and press the tofu if you haven’t already done so. For the potatoes: Pour oil into a pan over medium heat. Add potatoes, onions, salt, and pepper, and cook for 28 minutes, stirring every 7 minutes. While the potatoes are cooking, get the tofu scramble cooking as well. For the tofu scramble: In another pan over medium-high heat, combine tofu with vegetable broth, seasonings, and a drizzle of oil, and cook for 14 minutes, stirring occasionally. After 14 minutes, turn the heat down to low-medium and cook for a final 7 minutes. When both the potatoes and tofu scramble are done set each aside for a moment.
  2. Warm the tortillas by either placing them in the microwave for a couple seconds or by wrapping them in foil and baking them at 350 degrees for 10-15 minutes. While the tortillas are warming up, make the basil gravy. For the basil gravy: In a blender combine almond milk, basil, garlic, salt, and pepper, and blend until smooth. Set this mixture aside for a moment. In a small pot over medium heat, melt the vegan “butter.” Once melted, add in the flour and stir. Cook the “butter” and flour until lightly golden and foamy. Pour in the basil mixture you made a moment ago, bring the mixture to a boil, and whisk until thickened. This should only take about a minute.
  3. To assemble the burritos, grab tortilla and smear a nice amount of basil gravy in the center. Sprinkle on some “mozzarella” shreds as well as some “cheddar” shreds then add on an even layer of the potatoes. Top the potato layer with an equal layer of tofu scramble. Top it all off with another sprinkle “mozzarella,” “cheddar,” and some more basil gravy. Close up the burrito and enjoy!

Vegan “Sour Cream” Scones

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People always assume that because I have a food blog I must’ve be born with a God-given talent for cooking and baking. For most of my life however, I was actually seriously lacking in my culinary abilities and for that I blame my mom. #SorryMom

When I was growing up, my mom was like Sandra Lee -minus all the booze and tablescapes. (Oh but you know I was down for some tablescaping, girl.) When time allowed for a home cooked meal she would pull out the gravy mix, smack a can of biscuits against our apartment’s laminate counter, scramble up some eggs and pull a meal together the semi-homemade way. Very few things she made were ever from scratch but don’t get me wrong, they were still pretty tasty. Her recipes just really weren’t recipes though. There wasn’t much skill in what she was doing so there wasn’t much to be taught. Lacking proper skills and inspiration, I ended up just steering clear of the kitchen altogether -until I became an adult, that is.

Sometime in my early 20s, after spending way too many hours watching Food Network and Cooking Channel, I suddenly found myself quite enthralled with the idea of really learning how to cook and bake. I just couldn’t see myself not having such skills for the rest of my life so, one recipe at a time, I learned, and the very first recipe that I not only taught myself but actually mastered was a recipe for cream scones. It’s been a favorite of mine ever since.

Cream scones are just what their name implies -scones made using heavy cream for a rich, decadent flavor. They’re really good but they’re so not vegan. With the recipe being so near and dear to my heart though, of course it was destined to be veganized (and made healthier while I was at it) and that’s exactly what I just did. In this vegan version, which is just as rich and decadent as the original, I opted to use vegan “sour cream” in place of the heavy cream. The “sour cream” maintains the creamy, slightly tart flavor profile of the original while also giving the scones a good bit of moisture so that they’re not dry and crumbly. This recipe, just like the original, is a good base recipe should you want to add berries, fruit, nuts, chocolate, or whatever else to it -this time I added dried cherries.

It all gets started with you preparing some Ener-G egg replacer for use in a moment. You can also preheat your oven to 425 degrees.

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Next, in a large bowl, you’re going to combine the 2 flours with the baking powder, baking soda, and salt.

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To the dry ingredients you will now add in the “sour cream,” “butter,” sugar, Ener-G, and vanilla. Using two forks or a pastry cutter, blend the ingredients together until just combined.

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Dump the dough out onto a lightly floured surface -I love using a marble pastry board because it helps keep the “butter” cold which is important in pastries like this. Knead the dough a little to fully bring it together and incorporate any loose flour.

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Now, remember how I said that I made this batch with dried cherries? If you’re adding anything like that to your scones then this step is for you. If not, you can skip this step.

Pat the dough out to about a half an inch thick then press in whatever additional elements you want. I would recommend that you add in no more than 1 cup total of additional goodies so plan accordingly if you’re adding multiple things. Once everything has been pressed in, fold the dough sheet over onto itself sealing in all of the goodness.

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Add a little more flour to your surface to prevent sticking then form the dough into a flattened disk shape that is about an inch and a quarter to an inch and a half thick. Using a large knife, slice the dough in halves until you get 8 even triangular pieces. Gently pick up each piece and place it onto a large sheet pan that has been lined with parchment paper. Bake the scones in your preheated oven for 14 minutes.

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When they’re done they’ll have lightly golden tops and medium golden bottoms.

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Transfer your scones to a cooling rack to cool slightly before icing.

To make the icing, combine powdered sugar with coconut oil, water, and vanilla in a small bowl. Use a fork to drizzle the icing over the slightly cooled scones. (With the 4th being right around the corner, I chose to add star sprinkles to my scones before the icing set!)

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Vegan 'Sour Cream' Scones

  • Servings: 8
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Credit: Compassion is the Secret Ingredient, http://www.citsiblog.com

Ingredients

  • Ener-G egg replacer for 2 eggs
  • 1 cup all-purpose flour + more for board
  • 1/3 cup coconut flour
  • 1/2 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup vegan “sour cream”
  • 8 tablespoons vegan “butter”
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla + an additional 1/8 teaspoon for icing
  • 1 cup of berries, fruit, nuts, chocolate chips, etc. (optional)
  • 1/3 cup powdered sugar
  • 1/2 tablespoon coconut oil, melted
  • 1/2 tablespoon water

Directions

  1. Prepare the Ener-G egg replacer, in accordance with the instructions on the packaging, for 2 eggs. Set aside. Preheat oven to 425 degrees and prepare a large sheet pan by lining it with parchment paper.
  2. In a large bowl, whisk together the 2 flours with the baking powder, baking soda, and salt. Add in the “sour cream,” “butter,” sugar, Ener-G prepared a moment ago, and 1/2 teaspoon vanilla. Using two forks or a pastry cutter, blend the ingredients together until just combined.
  3. Dump the dough out onto a lightly floured surface and knead it a little to fully bring it together and incorporate any loose flour. If adding extra stuff like berries or nuts, pat the dough out to about a half an inch thick then press in whatever additional elements you want. Once everything has been pressed in, fold the dough sheet over onto itself sealing in all of the extras.
  4. Lift up the dough and add a little more flour to surface to prevent sticking. Re-form the dough into a flattened disk shape that is about an inch and a quarter to an inch and a half thick. Using a large knife, slice the dough in halves until you get 8 even triangular pieces. Gently pick up each piece and place it onto the lined sheet pan. Bake the scones for 14 minutes. When done, let scones cool slightly before icing.
  5. To make icing, combine powdered sugar with coconut oil, water, and 1/8 teaspoon vanilla in a small bowl. Stir until smooth then use a fork to drizzle over the slightly cooled scones. Scones will keep fresh in an airtight container at room temperature for 2-3 days.

Vegan “Cheesy” Black Bean Tofu Scramble

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I’M BACK!!!

(Cue the hysterical screaming!)

I have had quite the little break. If you recall, this whole time away thing started because my doctor put me on a really strict diet for weight loss in an attempt to get my chronic illnesses (mostly female-related issues) under control. Well, as it turned out, that really strict diet was basically controlled starvation and, just so we’re clear, my doctor told me upfront that it would be a challenging diet for a vegan to follow but asked me to give it a try -and try I did. I gave it almost 2 weeks of honest effort but, at that point, I just couldn’t keep up with it any longer so I made an appointment with a vegan nutritionist to remedy the diet to better suit a vegan. Ever since then, I’ve been able to maintain my diet, without starving, and have lost nearly 10 lbs., 4 inches off my hips, and 5 inches off my waistline! And now I’m back in the hot seat and ready to share some new recipes with y’all!

This weeks recipe is a classic vegan breakfast (tofu scramble) made “cheesy.” And black bean-y. (But mostly “cheesy.”) You can find basic tofu scramble recipes all over teh interwebs, and loads of recipes which jazz up said basic recipe too, but I hadn’t come across any like this so I think I’m actually filling 2 voids with this recipe -the 1st void being your empty stomach. #YoureWelcome

It all starts with the star of the show: tofu (although some might argue that the “cheese” is the true star but play along with me here). When it comes to making almost anything with tofu, you must drain and press out as much water from the tofu as you can. Why? Because if you don’t then whatever flavors you’re adding to your tofu won’t really get into the tofu. When people tell me that they didn’t enjoy tofu, I ask if they drained it and pressed out the water before they used it. Their answer 9 times out of 10 is, “No… is that something you’re supposed to do?” Yes, people, this is something that you’re supposed to do if you want your food to come out tasty and also not watery.

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Once you’ve drained and pressed your tofu, it’s time to get cookin’. In a pan over low-med. heat, with a little oil in it to help prevent sticking, you’re going to combine your tofu with the seasonings and the vegetable broth. Stirring occasionally, cook for 10 minutes.

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After 10 minutes has passed, it’s time to add it the black beans (a whole can of ’em) and a little onion. Give that a good stir to combine then continue to cook the mixture for another 10 minutes, stirring occasionally. If your tofu is sticking a little feel free to add a little more oil to the pan.

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Now would be a good time to prep the spinach which will be added in a moment. All you need to do is wash it and then tear the pieces into smaller pieces making sure to toss any bothersome stems. I used baby spinach because that’s what was in my fridge but if you have… grownup? Adult? Big spinach? Whatever. You can use that. Or kale would work too. And fresh either way -frozen just can’t compare in this particular dish.

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When your timer dings, it’s spinach time. Add those little pieces of green goodness right on in there and then get excited because it’s time to get your “cheese” on!

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Top the spinach off with about a generous cup of your favorite vegan “cheddar cheese” shreds along with a splash of water. Pop a lid on your pan and cook for just 5 minutes more or until spinach is wilted and the “cheese” is gooey.

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Serve with a side of fresh fruit, potatoes, or toast, or stuff the mixture into a burrito with a little hot sauce or salsa for breakfast to-go! Either way, enjoy the “cheesy” goodness!

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Vegan 'Cheesy' Black Bean Tofu Scramble

  • Servings: 4
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Credit: Compassion is the Secret Ingredient, http://www.citsiblog.com

Ingredients

  • 2-3 tablespoons oil + more if needed to prevent sticking as tofu cooks
  • 1 (14 ounce) package of firm tofu, drained and pressed to remove excess water
  • 1/3 cup low-sodium vegetable broth
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 1/4 teaspoon turmeric
  • 1/8 teaspoon cumin
  • 1/8 teaspoon garlic powder
  • 1 (15 ounce) can of low-sodium black beans, drained and rinsed
  • 1/3 of an onion, finely diced
  • 1-2 cups of fresh spinach, torn into smaller pieces and stems removed
  • 1 generous cup of your favorite vegan “cheddar cheese” shreds
  • water

Directions

  1. In a pan over low-med. heat combine oil, drained and pressed tofu, vegetable broth, nutritional yeast, salt, black pepper, paprika, turmeric, cumin, and garlic powder together. Stir and then cook, stirring occasionally, for 10 minutes.
  2. After 10 minutes, add in the drained and rinsed black beans and the finely diced onion. Stir to combine then cook for another 10 minutes, stirring occasionally and adding a little more oil as needed should your tofu be sticking.
  3. Prep spinach if you haven’t done so already then add it and the “cheese” to the mixture along with just a splash of water. Cover and cook for 5 minutes or until spinach is wilted and “cheese” is gooey. Stir before serving. Will keep in an airtight container in the fridge for up 4 days.

Vegan Southern-Style Biscuits & Gravy

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About a month and a half ago I shared with y’all my recipe for Vegan Southern-Style Biscuits and my-oh-my did they become beloved in a hurry. Now of course they’re delicious all by themselves but there is one particular way that I enjoy eating them and that’s under generous amounts of glorious gravy -can I get an Amen?! In making my gravy I like to use a little something special to boost the flavor. What is that little something special you ask? Magic!

(Hilarious side note speaking of magic: I once had a dream that me and David Blaine were set to be married but he wanted to bail on me so we went to the Dr. Phil show to have him help us with our premarital problems. Dr. Phil got David to admit the reason why he didn’t want to marry me and that was because he felt that I wasn’t “magic enough.” #OhTheCrazyShitIDreamAbout #MrsDavidBlaine #OrNot)

Okay… now back to the real magic. Magic in the form of Bragg Organic Sprinkle, that is! This stuff has literally everything in it, 24 herbs and spices in total, and it’s really good. It takes what could have been just a basic gravy and transforms it into anything but basic. Now even though the Sprinkle makes this gravy pretty flavorful for a white gravy, it’s not overpowering so you’ll still be able to taste those big beautiful biscuits underneath.

As for said biscuits, you’ll need to click on over to that using the link above. There you’ll find pictures of the process, and of course the recipe, so that you can whip up the 1st part of this 2 part dish. The 2nd part, the gravy, is right here…

To get started on the gravy, put 1 stick (yes, you read that right) of vegan butter into a large saucepan, or large cast-iron skillet should you want to get really southern with it, and let it melt down over medium heat. Once melted, add some flour (exact measurements are in the recipe below) and then whisk the mixture until bubbling and kind of foamy looking. (If you’ve seen some of my recipes thus far then you’re more than familiar with this process!)

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The next step is to add the almond milk and bring the mixture to a boil. Boil for just about a minute or so and then reduce the heat to simmer.

You should be whisking or stirring the mixture the whole way through this process, just so you know. A gravy should never be left unsupervised or it’s likely to act out or burn. It’s naughty like that.

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As the mixture begins to thicken, add in the seasonings being sure to crush the Sprinkle good in the palm of your hand, or in a mortar and pestle, before adding it.

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Cook the mixture a little longer and that’s pretty much it -you’ve got gravy! Plop it over some biscuits and enjoy!

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Vegan Southern-Style Biscuits & Gravy

  • Servings: 7 biscuits & about 4 cups of gravy (that's a little over a half of a cup of gravy for each biscuit)
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Credit: Compassion is the Secret Ingredient, http://www.citsiblog.com

Ingredients

Directions

  1. In a large saucepan or cast-iron skillet over medium heat, melt vegan butter. Once melted, add flour and whisk mixture until bubbling and kind of foamy in appearance, about 2-3 minutes.
  2. Add in almond milk and bring mixture to a boil. Once boiling, boil for about a minute whisking or stirring frequently. Reduce heat to simmer and add crushed Bragg Organic Sprinkle, black pepper, and salt. Continue to cook mixture, stirring occasionally, on low-med. heat for another 10-15 minutes.
  3. When gravy is done, serve over biscuits. Gravy will keep in an airtight container in fridge for up to 4 days, biscuits will keep in an airtight container on counter for up to 3 days.

Vegan Irish Apple Cake

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With St. Patrick’s Day right around the corner I wanted to do a post featuring something Irish made vegan! My main criteria? It could not, and absolutely would not, be colored any shade of green. #IPityTheFoodColoring

Of course my first thought was, “ERMAHGERD POTATOES!!!” A logical first thought but alas, I wanted something different. I wanted something that was Irish but that didn’t punch you in the face with its Irish-ness. I wanted something that would caress your cheek (whichever cheek you prefer to be caressed upon) and then whisper in your ear, “Iiirriissshhhhh.” Immediately my mind went to desserts and, thanks to a little search engine inspiration, I figured out exactly what I wanted to make -Irish Apple Cake, also known as Kerry Apple Cake.

The traditional versions of this beloved Irish treat aren’t that sweet and they usually feature apples alone as the star of the show. I mean, it’s called apple cake so what would you expect, right? But in my modern take I have 2 stars -the apples, of course, and walnuts which add crunch and a little bitterness to offset the tart apples. I also upped the sugar just a smidge but the cake isn’t cloyingly sweet by no means so you can still enjoy it for breakfast just like they sometimes do in Ireland! However and whenever you choose to enjoy it, I’m sure you’ll enjoy it -especially if you’re an apple lover like I am!

To get started, I went ahead and prepared some egg substitute for use a little later in the recipe. (By now I’m sure you know what my favorite egg substitute is in baking but, just in case you haven’t checked out any of my other recipes before, it’s Ener-G and I prepared it according to the instructions on the box for 2 eggs worth of substitute!)

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After I prepared my egg substitute I then prepared the walnuts by tossing them around with a little flour. We do this because nuts, and things like them that you add to cakes, tend to sink to the bottom of the cake if not coated in a little flour. Now, the batter for this cake is rather thick so I probably didn’t have to do this step but I thought better safe than sorry and it only took like 5 seconds to do! When all of your walnuts are nicely coated in a light layer of flour you’re just going to set them aside for a moment -we’ll come back for them soon, I promise!

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Okay, time to make the cake batter!

First I mixed the wet ingredients, including the egg substitute I made earlier, together. And remember now, we count sugar as a wet ingredient in baking. After all of that was whisked to perfection, I added the dry ingredients and gave it all a good stir. The batter should be pretty thick and that’s exactly how we want it to be so don’t be tempted to add more liquid. Once the batter is made set it aside for a minute so that we can get the apples ready.

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For the apples, you’ll wash them (obvi), then peel them and slice them thin (think 1/5th of an inch or a little over 1/8th of an inch). You’ll then core the slices and cut them into more bite size pieces. Lastly, you’re going to toss the bite size pieces in with a little flour -just like we did with the walnuts.

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Now it’s time to build our cake -no degree in cake building required!

In a prepared pan (sprayed, floured, and lined on the bottom with parchment paper) I add a thin layer of the cake batter. Don’t worry about spreading the thick batter out edge to edge, it will get pushed out as we add stuff to it. Speaking of adding stuff to it, we will then add half of our apples, pressing a little with each one to help spread the batter out, and then we will add half of our walnuts.

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On top of that first layer of apples and walnuts you’re going to spoon on dollops of batter. Again, we’re not looking to completely cover the pan edge to edge, we’re just looking for moderate coverage. Add the next layer of apples and walnuts now -the remaining amounts of each. Be sure to once again be pressing on the apples as you lay them down so that they help spread the batter around a little. The final layer is the remaining cake batter dolloped and then gently spread/pressed around to ensure that the apples are all covered. Once the final layer is complete you may then put the cake into the oven.

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When the cake is done, a toothpick inserted into the center will come out clean. Let that bad (Irish) boy cool completely then give him a nice dusting of powdered sugar and enjoy!

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Vegan Irish Apple Cake

  • Servings: 8-10
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Credit: Compassion is the Secret Ingredient, http://www.citsiblog.com

Ingredients

  • Egg substitute for 2 eggs (I used Ener-G -it’s my favorite!)
  • 1/2 cup walnuts, chopped
  • 3/4 cup sugar
  • 1 stick of vegan butter, softened
  • 1/4 cup unsweetened almond milk
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 1/4 cups flour + 1/2 tablespoon for walnuts + 2 tablespoons for apples + extra for pan
  • 1 1/4 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 2 granny smith (green) apples
  • Powdered sugar for dusting over finished cake

Directions

  1. Preheat oven to 350 degrees and prepare a 9 inch round cake pan by greasing it, dusting it with flour, and then lining the bottom with parchment paper. Prepare egg substitute according to directions on packaging for 2 eggs if you haven’t done so already. In a separate small dish, prepare walnuts by coating them with 1/2 tablespoon of flour. Set aside.
  2. In a large bowl, combine sugar, vegan butter, almond milk, egg substitute, lemon juice, and vanilla. When combined, add 1 1/4 cups flour, baking powder, cinnamon, salt, and nutmeg. Stir to incorporate dry ingredients. Batter should be thick and smooth. Set aside for a moment to prepare apples. To prepare apples, wash then peel the apples. Slice apples into thin slices, core the slices, then quarter the slices. In a small bowl, toss the apples with 2 tablespoons of flour to lightly coat them.
  3. Grab your prepared pan and add in a thin layer of batter. Enough to coat most of the bottom but don’t feel the need to get it edge to edge. Layer in half of your apple pieces, pressing down on each as you add it so as to help push the batter around into a more even layer. Add half of your walnuts over top of the apples. Now add another layer of batter by spooning dollops of batter into the pan. Again, don’t worry about getting complete coverage because the batter will spread as you add the next layer of apples and walnuts. Add the final layer of apples and walnuts just as you did the first. Lastly, top the whole thing off with the remaining cake batter, dolloping it on and then carefully smoothing/pressing it out to ensure that all of the apples are covered.
  4. Bake for 50 minutes. When done, a toothpick or cake tester inserted into the center of the cake will come out clean. Cool cake fully then dust with powdered sugar. Cake will keep on counter in an airtight container, or covered well, for 2-3 days or in the fridge for up to 4 days.