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Posts Tagged ‘breakfast’

Mocha Overnight Oats

I know that I just posted a recipe for hot oatmeal because it’s *this close* to fall here in Boston but I made this recipe a few weeks ago and never got a chance to post it.

This recipe is dedicated to my Dad, who is a fan of chocolate, coffee and, surprisingly, a huge fan of overnight oats.

I posted my blueberry pie overnight oats recipe back in April and my mom and dad were both pretty enthusiastic about it. Around this time, maybe about two weeks later, I was getting a really weird number of hits on here. Usually, I get the most hits on the days I post a recipe and, usually, the amount of hits is in the same ball park each time. But, a few weeks after the blueberry pie overnight oats went up, I was getting three times the amount of hits I usually get and on days I wasn’t even posting anything. It was so weird! I had no idea what was going on. Then, in early May, Gary (Hi Gary!) leaves a comment saying that my Dad is making everyone at his work try the overnight oats and then directing them to my website! I was super amused! Of all the things I make, my Dad is handing out oatmeal?? I’ve made cookie dough truffles for Pete’s sake and he chooses oatmeal to have his co-workers try?? Too funny!

So, this recipes is for my Dad and all his co-workers. Hopefully this lives up to the blueberry pie overnight oats. And if not, well, at least it’s something different to try!

Mocha Overnight Oats
veganized from The Yummy Life
serving size: 1, but easily multiplied

  • 1/3 cup uncooked old fashion rolled oats
  • 1/3 cup of non-dairy milk (I used unsweetened vanilla almond milk.)
  • 1/4 cup of non-dairy plain yogurt or an additional 1/8 cup of non-dairy milk (I’ve tried this with Soy Delicious Vanilla Soy milk and an addition 1/8 cup of almond milk and liked both ways. The yogurt just produces a creamier texture. Greek yogurt can be used for non-vegans)
  • 1 1/2 tsp chia seeds
  • 2 tsp maple syurp
  • 1 tsp cocoa powder
  • 1/2 tsp of instant espresso or instant coffee dissolved in 1 TBSP hot water

Put all ingredients in a jar or container. Stir until well mixed. Refrigerate overnight or up to 3 days. Serve cold.

There may be a few more summery recipes around the corner, I’m thinking at least one more salad, and then the onslaught of fall recipes begins! Oh yes! Sweet Potatoes, Pumpkins, Apples, Squash…you’ve been warned!

Have a great weekend!

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Warm Apple Cinnamon Oatmeal

I was SO productive this weekend. I got so many things on my To-Do list done- I went to Container Store, I organized my cabinet, I painted some Halloween flowers pots and planted mums, I cooked, I cleaned, I got stuff done! More on that later.

The point is, I was exhausted yesterday! I need another day off to recover from my weekend. So when I got home after work, though I had every intention of making sweet potato quinoa burgers and cleaning my room, I decided that I was too tired and the weather was too beautiful! 60s and sunny! So I threw my To-Do list out the window (I’ve only been meaning to clean my room for two weeks. It can wait another day!) and went for a walk. It was my favorite kind of weather! An hour later, I came home and all I could think of was a big bowl of warm oatmeal. I put on my favorite pajamas, made a big bowl of this Apple Cinnamon Oatmeal and curled up to watch Nightmare Before Christmas. It was kind of the perfect night.

Apple Cinnamon Oatmeal
from Oh She Glows
1 large serving

  • 1/3 cup regular oats
  • 1 tablespoon chia seeds
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger + pinch of kosher salt
  • 1  1/4 cups Almond Milk
  • 1 apple, peeled and cut into 1 inch pieces (OSG recommends Granny Smith but you can use whatever you have. I used Gala)
  • 1 to 1 1/2  tablespoon pure maple syrup + more for drizzling
  • 1/2 cup unsweetened applesauce
  • 1/2 tsp pure vanilla extract
  • 2 tbsp chopped walnuts, for sprinkling on top

1. In a medium sized pot over medium heat, whisk together everything EXCEPT the vanilla and walnuts.

2. Heat over medium heat for about 8 minutes, stirring often. When the mixture thickens and the liquid is absorbed, it is ready. Stir in the pure vanilla extract.

3. Pour into a dish and sprinkle with chopped walnuts, a pinch of cinnamon, and a drizzle of pure maple syrup and a spoonful of peanut butter, if you dare.

Know what else I did, as I huddled in my bed singing along to This Is Halloween? I may have colored. I may have googled “Coloring Pages” and one of the first things that came up was a picture of Rainbow Brite, who I’m considering being for Halloween (My mom, who makes all of my halloween costumes, just shed a tear thinking about coming up with a Rainbow Brite pattern). I may have then colored her in Halloween colors (cause I was watching Nightmare Before Christmas…Duh!). Then, I may have scanned it so I could show it to all of you lovely people. I may have missed my calling as a Professional Crayonist.

Clearly, the scanned version doesn’t show off my exquisite shading abilities but it will have to do…

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Do you know what I am doing now? I’m curled up under my comforter, snuggled up to my favorite pillow and teddy bear and typing this side ways with one hand. I’m too comfy to get up!! I don’t want to go to work today! “I have the measles and the mumps; a gash, a rash and purple bumps; my mouth is wet, my throat is dry. I’m going blind in my right eye. My tonsils are as big as rocks, I’ve counted sixteen chicken pox” Anyone know where that’s from??

Do you know what I did yesterday during my lunch break? I was on Etsy looking up halloween decorations. Yeap, halloween decorations. As in the holiday that is almost three months away! I blame DSW for sending me their fall boots email too early. I’ve told myself I can’t start buying halloween stuff until the first day of fall…ok, maybe Sept 1. We’ll see how my will power is…

Do you know what I did Sunday? I went grocery shopping and bought things to make this week. More specifically, I bought ingredients to make 3 different breakfasts and one meal. hmm… last time I checked, there was really only time for one breakfast in the day, not three! What am I going to do with stuff to make 3 breakfasts all week??

The answer to that- breakfast for lunch! So yeah…sorry for the two back-to-back breakfast posts…

Roasted Blueberry Coconut Quinoa Parfait
veganized from How Sweet Eats
makes 4 parfaits

  • 1 1/2 pints fresh blueberries
  • 1 cup uncooked quinoa, rinsed
  • 2 cups light canned coconut milk (1 can has about 1.5 cups so I just used that)
  • 2 tablespoons unsweetened flaked coconut
  • 2 pinches of salt
  • 24 oz vanilla vegan yogurt (aka, 4 individual containers)

Preheat oven to 350 degrees F. Place blueberries on a nonstick baking sheet with a pinch of salt. Place in the oven and roast for 20 minutes, or until berries start to burst. (At this time, if you don’t have granola or didn’t make it prior to, mix up the coconut granola recipe below and bake it at the same time, on the upper rack.) Remove both and set side.

While blueberries and granola are baking, add quinoa and coconut milk to a saucepan along with another pinch of salt and the coconut flakes. Bring mixture to a boil, then reduce to a simmer and cover, cooking for 15 minutes. Fluff with a fork.

When ready, assemble parfaits with layers of yogurt, roasted blueberries, coconut quinoa and granola. YUM! Or, if you are bringing this to work or on the go, assemble the parfait but leave out the granola. Leave enough room at the top so  you can add the layer of granola when you are about to eat it, that way it doesn’t get soggy.

Easy Coconut Granola

  • 1 cup old-fashioned oats
  • 1 cup unsweetened, flaked coconut
  • 3 TBSP maple syrup
  • 1/4 teaspoon cinnamon
  • pinch of salt
  • 3 tablespoons coconut oil, measured in solid form
  • 1 teaspoon vanilla extract

Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil

In a large bowl, combine oats, coconut, cinnamon and salt. Melt coconut oil and add it to the oats, along with maple syrup and vanilla, and stir thoroughly to moisten. Spread on a baking sheet and bake for 20-25 minutes, tossing every 5 minutes. Remove and let sit for about 10 minutes to get crumbly.

How Sweet Eats is one of my favorite blogs, hands down. It definitely isn’t vegan, though. So when she makes something that I can easily adapt, I get super excited! This breakfast was delicious!

Now…I should probably get out of bed. There’s that little thing called work that pays for this food hobby of mine. I should probably make an appearance there…

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Guys! I went to the beach this weekend! This is big news. I can go all summer without going to the beach. It usually isn’t for me. The sand gets everywhere, the sun burns my pale skin, Discovery Channel did a whole special on Great Whites at the Cape and now I’m paranoid I’m going to get my legged nawed off… clearly, I have some issues.

But I went down on Friday to see my friend, Julie, who rented a place on the beach for the week. It was right on the beach and the weather wasn’t too hot and sunny and it was so peaceful to get up in the morning and sip iced chai tea on the beach. I could have stayed there for a whole week!

Isn’t Emily so cute in the corner with her little curls? I just want to cuddle her forever.

Anyway, besides sinking my toes in the sand, I’ve been making smoothies like they are going out of style. This is my new favorite.

Carrot Cake Smoothie
from Rabbitfoodformybunnyteeth.com

Serves 1

1 cup chopped carrots
1 frozen banana
6oz cup vegan yogurt (I tried Vanilla Coconut milk yogurt and Pina Colada coconut milk yogurt. Both were delicious)
1/3 cup non-dairy milk (I used non-sweetened vanilla almond milk)
1/4 cup rolled oats
1 Tbsp chia seeds
1/2 tsp pure vanilla extract
1/2 tsp cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground ginger

Combine all ingredients in a blender and blend until smooth. This can be made the night before but the chia seeds will make it thicken up. Just throw it in the blender in the morning with a little more milk and you’re all set. It will be a lot faster than cutting everything and measuring it out in the morning.

I’m still loving Rabbit Food for my Bunny Teeth and her food pyramid. Her smoothies are delicious and super filling, perfect for a summer breakfast!

I’m spending the rest of my days off doing laundry. I want to go back to the beach house!

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I think I’m in denial that summer is here. It’s pretty easy to do since it hasn’t gotten above 70 here in Boston for a few weeks and I spend most of my time in a freezing cold office building.

Also, my apartment has no AC and I get burnt when I just look at the sun. Going to the beach usually results in sunburn lines that you can see well into January and February…no matter how much sunscreen I put on. So most of the time I just like to pretend summer doesn’t exist.

I realized earlier in the week, though, that I must have been in denial about summer for the past two years because I seriously have no summer clothes. I have 1 pair of jeans I turned into shorts, 1 sun dress and a pair of studded gladiator sandals that I’m not even sure are still in style. Anyone? Am I safe to wear those? Or will the fashion police come and arrest me?

One thing I have fully embraced regarding the warmer weather though is smoothies. I love smoothies in the summer! They are light, fruity and cold and are seriously, the perfect start to my work day.

This one will give you the satisfacation of eating a baked good BUT is way better for you. Which is awesome when you need to fit into your summer shorts and tank tops…which clearly I don’t have to worry about cause I’ll be wearing my sundress/jeacut-off jeans/outdated sandals look all summer. Chic, I know!

Ingredients
slightly modifued from Healthfulpursuits.com

  • 1 cup unsweetened almond milk + 1/4 cup for blending
  • 1 frozen banana
  • 3 tbsp uncontaminated regular oats
  • 1/2 tsp pure vanilla extract
  • 2 tbsp raw walnuts or pecans
  • pinch of ground cinnamon
  • Optional toppings: coconut, raisins, walnuts, or chocolate chips
  1. Night before: combine all ingredients [but the frozen banana and 1/4 cup almond milk] in a glass or plastic container. Stir to combine and place in fridge.
  2. Morning: pour contents of container into blender, add banana and additional almond milk, blend until smooth.

Makes 2 cups

So far, in my brief look online for summer clothes, I’ve put 3 pairs of shoes on my shopping list, one of which is a pair of black flip flops with studs on them to replace my gladiators. Whew! I thought for a second I would have to function in the summer without a proper pair of studded sandals!

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I feel like starting the week off with a smoothie is sort of starting the week off on a wimper. I feel like I should start with something amazing and gripping like cupcakes! Or cake! Or a cocktail!

Instead, you get a smoothy.

*Whomp, whomp*

But here’s the thing- it’s almost summer time in New England. I know some of you may actually already feel like it’s summer, but New England is really holding out. It’s cool and rainy here and I’m actually thinking that Bean, Kale and Potato soup is looking pretty good.

Even though, it may not feel like summer yet, I’m already planning two beach trips- to the Cape and to North Carolina- and both will require me to suck up my dislike and wear summer clothes *dun, dun, duuun*

(I’m already counting down the days until boots weather)

Until then though, I have to tighten up on the healthy eating. No more cinnamon pancakes for dinner! (even though they are soooo good…)

So here’s a breakfast smoothy I started the week with:

Oatmeal Smoothie
fromMartha Stewart 

  • 1 cup ice
  • 1/2 cup frozen raspberries (though any berry would work)
  • 1/2 cup plain coconut-milk yogurt
  • 1 banana
  • 1/2 cup old fashioned rolled oats
  • 1 TBSP honey
  • 1 cup coconut water

Place ice and raspberries in the bottom of blender, and other ingredients on to. Blend until completely smooth.

The recipe says this made 2-4 servings but those would be really small breakfast servings if you divided it into 4! I split it in half, put half in the fridge for the next morning and froze the second half in ice cube trays. I just blended the cubes together the morning of or the night before. Either works!

Alright, hopefully my food choices pick up this week and somehow manage to be fun and healthy.

PS. Do you like my ghetto smoothie cup?? Someone threw my fancy-schmancy travel mug out at work so I’ve been in smoothie to-go cup limbo. I need a new one STAT!

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So Sunday is Mother’s Day. I’m sure you already knew that. I’m sure you already made plans with your mom and I’m sure you already bought her something nice. Because, of course, you remembered it was Mother’s Day Sunday… of course.

Unfortunately, I will be working and not celebrating with my mom, which really stinks because she’s kind of awesome- even though she refuses to admit I’m better at Singstar and Scrabble. It’s ok, though. I was an obnoxious, annoying teenager for a solid 6ish years. For instance, for my senior prom, shopping for my prom dress was so stressful that she came home after hours of shopping and finding nothing (cause I was seriously the worst person to shop with then) and made herself a large, probably very strong, margarita. It’s not my fault that all the dresses were too girly/too ugly/too frilly/too ruffly/too not black/too not-edgy-enough and I waited until the last minute to go shopping! So, letting her think she’s better at scrabble and singstar is the least I can do for her now, right?

Anyway, as Mother’s Day usually equals brunch, I’ve whipped up some pancakes to share with you. These are delicious! Unfortunately, during the process, I realized I’m almost as bad at flipping pancakes as wrapping burritos, so just pretend these are prettier, ok? Thanks.

Cinnamon Roll Pancakes
veganized from RecipeGirl.com
if you use the 1/3 cup, as suggested below, will make 4-5 pancakes

CINNAMON FILLING:
4 tablespoons (1/2 stick) Earth Balance vegan butter, just melted (not boiling)
1/4 cup + 2 tablespoons packed light brown sugar
1/2 tablespoon ground cinnamon

GLAZE:
4 tablespoons (1/2 stick) Earth Balance
2-ounces cream cheese, at room temperature (optional. I couldn’t find a vegan version of cream cheese so I omitted this and it still tasted great! Trader Joe’s is suppose to have a really tasty cream cheese, though, if you want to try and find it)
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

PANCAKES:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup non-dairy milk (I used unsweetened vanilla almond milk)
1 large “egg”, lightly beaten (I used 1 Ener-G “egg”)
1 tablespoon canola or vegetable oil

Directions:

Prepare the cinnamon filling: In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside (see *Tips below).

Prepare the glaze: In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.

Prepare the pancake batter: In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine).

Cook the pancakes: Heat a large, nonstick skillet over medium-heat. (You can spray the pan with non-stick spray if you desire but I found they made my pancakes yellow so I omitted this) Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter). Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling (it should be the consistency of toothpaste) and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl. Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it’s golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.

Tips from Recipegirl.com:

*Quick and easy tip: Use a boxed pancake mix as the base for this recipe. (most bisquick IS vegan, last time I checked.)
*Tips for the cinnamon filling: Before swirling, open up the baggie again and give it a good stir to re-incorporate any butter that may have separated from the sugar. You want the mixture to thicken a bit- it’s best when it’s similar to the squeezing texture of a tube of toothpaste, which will happen if you leave it at room temperature for several minutes. Don’t try to use the filling for the pancake swirl unless it has thickened as it will be too runny to make a solid swirl.
*Keep the heat low or your pancakes might cook up too quickly. Don’t flip them until you see those bubbles starting to pop on top. Flip them with a wide spatula so you can grasp the whole thing without batter and filling dripping all over the place!

If you aren’t seeing your mom this weekend and are instead partying it up with your friends are Friday, I imagine these would also be excellent at soaking up all that beer in your belly the next morning!

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I hate mornings.

I hate alarm clocks.

I hate having to pull myself away from my warm bed (and possibly that special someone…) to face the cold air.

I hate changing out of my cozy flannel pants and hoodie to put on work clothes.

I hate mornings.

So it goes without saying that pulling my half awake brain together to get myself breakfast never happens. Ever. Especially since I am chronically running 15 minutes late because I hit snoozed/cuddled in bed/picked out clothes for too long.

Because I hate mornings.

but… i LOVE this recipe.

I make it the night before. It comes together in 5 minutes and it makes 2-3 batches which means I don’t have to think about breakfast for 2-3 days. It’s convinent. It’s portable. It’s yummy. It’s my new obsession. Expect a new overnight oats recipe every week in a different flavor.

Because I LOVE this recipe.

Blueberry Pie Overnight Oats
from Oh She Glows 
makes 2-3

Ingredients:

  • 1 cups rolled oats
  • 1 cups non-dairy milk
  • 3 TBSP pure maple syrup
  • 1.5 tbsp chia seeds*
  • 1/2 tsp ground cinnamon
  • 1 small bananas, peeled & mashed
  • 1/2 – 1 cups fresh blueberries
  • 1/4 cup chopped walnuts or pecans
  • Pinch of salt
  • 1/2 tsp vanilla
  • Granola sprinkled on top before serving  

Directions: Mix all the ingredients, except granola, in a small bowl. Divide into 2 or 3 small containers (I used glass mason jars) and place in fridge overnight. In the morning, give it a stir and enjoy cold with a sprinkle of granola on top. Keeps in the fridge for 2-3 days.

*The chia seeds can be found in the health food section of most grocery stores and definitely at Whole Foods. They are really essential to the thickening process so without them, you will most likely end up with oats and blueberries floating in milk. Not so tasty. Or, you can get the online. What did people do without the internet?? Though be warned, depending on what kind you buy, they look a little more expensive on line then in the store. One package will last you awhile though.

Also, I used mason jars because 1. I had them around and 2. They have a lid and I can throw them in my bag without having to do a thing with them in the morning. Less work = more snuggling time= a less grouchy Erin in the morning. And that should make everyone a little happier.

By the way, Oatmeal is really hard to photograph. And also…Happy Friday the 13th!

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I haven’t adjusted well to the whole going back to work thing. In fact, I’m starting to think my future holds a man with lots of money and me staying home all day, cooking him a healthy vegan meals, scrapbooking and watching my stories. Except, my stories would be more like re-runs of Veronica Mars and Gilmore Girls and not traditional soap operas.

This morning, I not only managed to sleep through my alarm clock, but I somehow also managed to reset my clock forward 15 minutes. So when I woke at 7:15, aka the exact time I’m suppose to leave the house, I had a huge freak out. At some point as I flung on whatever clothes where closest to me, I was able to calm down a bit because I realized I had 15 whole minutes instead of 0. But still, I have zero recollection of resetting my clock!

A little tip: Save all your glass jars from sauces, nut butters or jams and reuse them for storage. My ground flax seed is in an old tomato sauce jar and my spices are stored in tiny mason jars! You reuse, it helps with storage situations and it keeps nasty moths and bugs out of your items. Yeah!

I also managed to 1. forget my badge for work so I had to run back and get it, 2. wait 15 minutes in my driveway as my next door neighbor’s painter moved his van, 3. get stuck behind the recycling truck, 4. get stuck behind a school bus and 5. forget my much-needed, happily-caffinated tea at home.

At least I managed to whip up a batch of these last night so that I had a yummy breakfast…

Baked Blueberry Streusal Oatmeal
adapted from Healthful Pursuit

Wet

  • 1 flax egg (1 tbsp freshly ground flax seed mixed with 2 tbsp warm water. Allow to sit for 5 minutes before use)
  • 1 cup unsweetened apple sauce
  • 1/2 banana, mashed (yield about 1/4 cup mashed)
  • 1 1/4 cup non-dairy milk – I used unsweetened, original almond milk 
  • 2 tbsp maple syrup
  • 1 tsp maple extract
  • Dry
  • 2.5 cups rolled oats
  • 2 tbsp ground flax seed
  • 2 tsp ground cinnamon
  • 1 1/2 tsp  baking powder
  • 1/4 tsp salt  
  • One small carton of blueberries (roughly a cup)

Toppings

  • 2 TBSP vegan butter (I used Earth Balance), melted
  • 1/2 cup brown sugar
  • 1/2 cup chopped pecans
  • 1 tsp cinnamon

Directions

  1. Preheat oven to 350F and line a 12 cup muffin pan with muffin liners.
  2. Place wet ingredients and mix with a mixer or beaters.
  3. Place all dry ingredients in a large bowl and combine. Pour wet into dry and mix. It will be runny, but don’t worry!
  4. Fold in blueberries.
  5. Pour mixture into muffin cups and top with desired toppings. The don’t rise so you can fill the liners almost to the top.
  6. Mix all the topping ingredients together in a bowl. Top the oatmeal cups with streusal mix (I forgot to get the pecans for this photoshoot so these are sans nuts. They work well this way too)
  7. Place in prepared oven and bake for 25-30 minutes or until toothpick inserted comes out clean. Mine were done at 26 minutes.
  8. Allow to cool in the pan for 2-3 minutes before removing onto a cooling rack.
  9. Microwave before serving for 30 to 45 seconds to get a hot oatmeal flavor. I served mine over half a carton of vegan vanilla yogurt to make it a little more heartier.

 When I made these, I was sort of expecting a cake like consistency but they really do taste like oatmeal! The applesauce and the banana make them super moist and give it that oatmeal consistency. I’m definitely a fan!

Plus, without the streusal topping, Leanne at Healthful Pursuit said these were only 102 calories! Not too shabby.

If you are looking to keep this sugar-free, some possible toppings that Leanne tried were:

  • cinnamon raisin: 1/2 tbsp raisins and sprinkle of ground cinnamon per cup
  • apple: 2 apple slices per cup
  • coconut: 1/2 tbsp unsweetened shredded coconut per cup
  • trail mix: 1/2 tbsp trail mix per cup

I haven’t tried any of those yet so I can’t vouch for their yumminess but the overall, the oatmeal cups are great so I imagine any toppings you like will be a great addition. Note: Leanne didn’t add blueberries to her oatmeal so those toppings were all added to a plain oatmeal cup.

Now, let’s see if I can actually eat my breakfast without dropping it on my lap or down the front of my shirt. I don’t have high hopes but I’m keeping my fingers crossed.

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Guys…this post is a hot mess of bad pictures and awesome recipes. So lets just get this thing over with, shall we?

Tuesday was Mardi Gras. Hellz to the yeah!

If I was a better blogger, I would have posted this recipes on Monday … and I would never use the phrase ‘Hellz yeah’ again…but I’m not, so you are going to get this Mardi Gras recipes 3 days late. It is SO good I couldn’t resist sharing.

Melinda cooking up the jambalaya. Kinda one of my favorite pictures of her…

My super delicious jambalaya recipe. Bonnie and I just about ate this entire pot between us. I’ll post this recipe next week. It so yummy I’m planning on making it again!

Andrew and my roommate, Daniel, working oh-so-hard in the kitchen while the girls slaved away. Thanks for the help guys! (Daniel later cleaned the kitchen so all was forgiven!)

KING’S CAKE!! Definitely in the top 5 of best desserts I’ve made. Melinda said it was second only to the almond joy truffles, Dan said it was second to none. Yeah…It was that good. (Recipe Below) The icing was suppose to be yellow, green and purple but I had some issues with my all natural food dye…especially the yellow, as you can see…

Jester Bonnie! The point of the King’s Cake is a small toy baby or uncooked bean is placed in the cake before it cooks and whoever finds the bean/baby gets the crown and to host the party next year. Bonnie won this year!! (I put a dried chickpea because a plastic baby in a 350 degree oven is weird.)

Vegan King’s Cake
from DairyfreeCooking
makes one cake, 10 to 12 servings (HA! in our case it had maybe 6. We couldn’t stop eating it!)

For the Cake:

  • 1 package dry active yeast
  • ¼ cup warm water
  • 1 T. maple syrup
  • 2 ½ cups all-purpose flour, plus more if needed
  • 1 t. salt
  • ¼ t. nutmeg
  • 3 T. sugar
  • 6 T. soy margarine, cut into pieces
  • 3 T. Egg Replacer Powder mixed with ¼ T. hot water
  • ¼ cup coconut milk (not “lite” variety), plus more for brushing (I used the thick coconut milk from a can)

For the Filling:

  • ¾ cup dark brown sugar
  • ¼ cup dairy-free soy margarine, softened
  • ½ cup finely chopped pecans  (I used a mix of pecans and walnuts because I ran out of pecans. It was good though!)
  • ½ t. cinnamon

For the Icing:

  • Confectionary sugar
  • coconut milk from above
  • food coloring (preferrably all natural)

1. In a medium-sized mixing bowl, combine the yeast, warm water and maple syrup, mixing gently until the yeast dissolves and bubbles begin to appear on the surface. Set aside until frothy, about 5 minutes.

2. Meanwhile, the bowl of a food processor, combine the flour, salt, nutmeg and sugar. Add the soy margarine and process until the mixture resembles fine crumbs. Add this mixture to the yeast, along with the Egg Replacer mixture and coconut milk. Knead, adding flour as necessary, until a soft dough forms. Place in an oiled bowl, covered, for 1 hour, or until the dough is doubled in bulk.

3. Meanwhile, make the filling. In a small mixing bowl, combine the brown sugar, soy margarine, chopped pecans/walnuts and cinnamon until combined.

4. Roll out the dough on a lightly floured surface to a large rectangle about 1/8” thick. Using a floured bench scraper or sharp knife, cut the dough in half lengthwise. Cut each of the strips into triangles, each about 3 inches at their base. (Think of a zipper or zigzag pattern when you cut, alternating the tops of triangles with the bases.) With the tips of the triangles pointed inward, place the triangles in a circle (or oval in my case) on the prepared sheet, overlapping one over the other and pressing the edges to seal. Place an even amount of the filling on the centers of the triangles, and place the baby or dried bean somewhere on the filling. Fold the outsides of the triangles over the filling, so that the reach just over the filling. Fold the tips over, pressing slightly to adhere the tips to the outside of the ring. Cover the ring lightly with a paper towel or clean dish towel, and let rise for 20 minutes more.

5. Bake in the preheated oven for 25-30 minutes, or until golden brown. Allow cake to cool completely on a wire cooling rack, and then transfer the cake to a serving platter large enough to catch excess icing.

(Or, just leave it on the hot pan and put the icing on it while it still hot so that it gets all melty and messy because your too inpatient to wait. That’s what I did… though letting it cool works too…)

6. While the cake is cooling, mix together the icing. It should be noted, I NEVER measure out this icing because it’s so insanely easy. Place 3 or 4 spoonfuls of confectionary sugar in a bowl (more if you are going to want a thicker icing to spread). Add coconut milk to the confectionary sugar one spoonful at a time, stirring after each addition, until the desired consistency. I knew I wanted mine a little more liquidy because 1. Melinda likes coconut flavors so I wanted more coconut milk in my icing and 2. I knew I was drizzling it on the cake because I was inpatient so the icing needed to be runnier. I would say I added about 4 or 5 spoonfuls of coconut milk. If you want is spreadable so you have it thicker, you would want to add less coconut milk, obviously. That’s why you want to add the coconut milk slowly. Once you have the icing to the consistency you want, divide it into three and add the food coloring. I used India Tree, which is made from fruit and veggy extract, but only comes in yellow, blue and red. The yellow is STRONG! Go easy with it. Apply icing to cake.

7. Shovel  unceremoniously into your mouth and try not to eat the whole cake!

I know this is traditionally a Mardi Gras thing but it can serve as a delicious dessert or even a morning pastry if you leave out the dried bean/baby and cool it with the mardi gras colors. So definitely don’t wait 362 days to make this!! It really was insanely delicious. If I make it again, I will add the better pictures, I promise.

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