Recipe

Entries Tagged as 'recipe'

Mini Strawberry Chocolate Tart with Whipped Goat Cheese & Basil Micro Greens

5.19.2013

Let’s talk about micro greens. Do you eat them? Do you grow them? To be perfectly honest, I had not had much experience with them before this spring. After planting my two gardens, I was still left with tons of seeds until I rememberd an article my Grandma sent me a few months back about using extra seeds to make micro greens. The process is simple and only takes between 7 and 14 days to grow. So while you are sitting around waiting for those tomato plants to produce fruit three months down the road, you could have already harvested six rounds of micro greens!

For this recipe, I used basil micro greens which complimented the strawberries wonderfully. It tasted like summer in every bite. I’ve found the basil micro greens to be the most flavorful so far but the swiss chard is the prettiest. With tiny strips of pink, yellow, and red…it’s hard to resist not topping everything with them. If you are into the idea of making your own micro greens, check out Claire’s post on it here or hop on over to Organic Gardening for their step by step tutorial.

Also, on the topic of new things, I was at the farmer’s market earlier today and my friend mentioned how her boyfriend eats the strawberries with the stems on. I immediately asked if she had told me he wasn’t supposed to do that and she laughed. She then went on to tell me that although it’s not standard, it’s in fact totally okay to eat the stems and that she has no right telling him not to do it. I didn’t believe her. After much research (aka – hopping on my iPhone), I discovered that I was completely wrong. MIND BLOWN. AND…this was a game changer! I loved sliced strawberries but they are so much more beautiful whole. Hence the reason i kept them whole in this recipe…you can totally dig into the ENTIRE strawberry. BUT, if that is too weird for you (it’s okay, I totally understand) then feel free to chop the strawberries into thin slices or chunks.

If you’d like to just make one regular pie size version instead of two miniature, just double the recipe below.

Mini Strawberry Chocolate Tart with Whipped Goat Cheese & Basil Micro Greens

Makes 2 mini tarts (double recipe to make a standard pie size) / Gluten-Free

For the crust:

1 cup almond flour
1/2 teaspoon salt
1 Tablespoon cocoa powder
2 Tablespoons maple syrup
1/4 cup coconut oil, melted

For the filling:

1.5 ounces of goat cheese, at room temperature
2 Tablespoons greek yogurt
1 Tablespoon maple syrup

About 1 1/2 cups strawberries
handful of basil micro greens (or regular basil if you can’t find micro greens)

To make the crust: Whisk together the almond flour and salt. Add in the maple syrup and coconut oil and whisk until a crumbly dough forms. Divide the dough in half and press the dough into two miniature pie pans (or a regular size pie pan if you doubled the recipe). Use a fork and pierce the dough all over. Stick in the fridge for 30 minutes. Preheat oven to 350 and bake for 15 minutes or until it starts to brown. Remove from oven and let cool before adding toppings.

In a blender or food processor, combine the goat cheese, yogurt, and maple syrup. Spread into an even layer on the tart crusts.

Top with strawberries and basil micro greens.

Macaroni Salad

4.10.2013

For me, the biggest parts about giving up certain foods is the association. I doubt any [sane] person would pass up a piece of their favorite chocolate cake. Why? Because that slice taste more than just delicious. It triggers a reminder of the gitty feeling they used to get when they woke up on their birthday as a child. It triggers that memory of friend and family standing around while they opened presents. It triggers the smell of their grandma after giving her a big hug goodbye. It’s so much more than about the endorphins that our bodies create from the chocolate. It’s about the associations.

That is why I could never give up macaroni salad. It is what we always ate at grill outs when I was a child. There was something about the unique tang from the mayonnaise that has always stuck with me. For me, it triggers those memories of being around friends and family. And catching fireflies in my jar at dusk. The smell of the grill and of the sunset. It’s a calming feeling that comes over me when I take a bite and its a feeling I don’t want to forget.

Perhaps for me, the reason the association is so strong is because I don’t “cook” with mayonnaise very often. Or eat it in my daily diet at all. That is to say, when I do taste it then it brings me back to those summer days.

I was tempted to call this ‘healthified’ macaroni salad but I decided that would be misleading. It would still be healthier to munch down on some slices of fresh fruit. Or some grilled veggies and hummus. Or a big spinach salad with sliced almonds. But it is slightly healthier than the one you are going to pick up from the deli. I didn’t want to alter this recipe too much or remove the mayonnaise (probably the unhealthiest part) because I wanted it to taste exactly like I remember it. With that being said, I did only make HALF the amount of dressing most recipes called for and the pasta still absorbed the flavor just as well. And I added a few extra veggies for good measure. But other than that, this recipe is going to taste exactly like it did back when your father would pick it up from the deli.

Don’t worry – there will be lots of ‘new’ and seasonal salads to come in the summer months here on VV but I had to get this traditional one out of my system. Go on, why don’t you whip this up and feed your inner child as well?

Do you have any associations with food that you could never let go off?

Macaroni Salad

adapted from Old Time Cooking Recipes

2 cups uncooked elbow macaroni (I used whole wheat and couldn’t tell)
1 small onion, chopped (tip: let the chopped onion sit in water for 10 minutes to take the bite out of it)
4 celery stalks, chopped
3 hard boiled eggs, chopped
1 red bell pepper, chopped
2 carrots, chopped
1 tablespoons pickle relish
1 cup mayonaisse (I like the Mayo made with Olive Oil but use whatever you have on hand)
1 teaspoons white vinegar
1/4 cup sugar (keep the sugar out in case you want to add more at the end if you like it a little sweeter)
1 1/2 tablespoons yellow mustard
dash of salt
1/2 teaspoon celery seeds

Cook macaroni according to package directions.

To make the hard boiled eggs: Place the eggs in a small saucepan, cover with water, and bring to a boil. Once boiling, let simmer for one minutes and then remove from heat. Cover and let sit in the warm water for 12 minutes.

Combine the macaroni, onion, celery, eggs, bell pepper, and carrots in a large serving bowl. In another bowl, make the dressing by combining the relish, mayo, vinegar, sugar, mustard, salt, and celery seeds. Fold the dressing into pasta/veggie mixture. Stick in the fridge for at least an hour before serving.

Once chilled, check for flavor. Adjust flavor by adding more salt, sugar, or pepper.

Serve at your next grill out or bring to a friends house (this serves 4+).

Berry Brioche Muffins

4.09.2013

I love making bread. On any given rainy Sunday, you will most likely find me in the kitchen kneading up something delicious. Whether it’s beer bread or pumpernickel or cinnamon rolls will all depend on my mood. There is something I find soothing about watching the dough slowly rise. Or kneading the batter with your bare hands. Or feeling like you are conducting a science experiment in your kitchen. Or starting with a huge pile of flour and ending with a crusty ball of deliciousness. Whatever it is, it soothes me and I find myself turning to bread making in moments where I crave relaxation the most.

This is also the reason I often times make the same cinnamon rolls or beer bread. When relaxing, I don’t want to have read through a 3 page recipe four times over. I want to be able to get lost in stirring and pound of my frustration through kneading. I had come across a brioche recipe in a Food Network cookbook a few months back and it was 5 pages long. FIVE. The ingredients list was extensive and there were several randevues with the mixer (sorry but I prefer the old fashion way. This both makes me lazy because I don’t want to clean the mixer and a BA because I knead the dough by hand). It left a bad taste in my mouth and made me write off sweet brioche as too much work.

That was until Pinterest told me last week that I could make brioche in a slow cooker. In a slow cooker, really? How hard could a slow cooker recipe be?! So that triggered lots of brioche research (AKA google searching) and I came across Artisan Bread in Five. It’s a wonderful resource for any breadmaker and lays out some of the best instructions on how to make delicious bread I’ve ever come across. I’ve only gawked at their blog but am very excited to try out some of their cookbooks as well. I can only imagine!

I suggest making the dough the night before so you can just let it rise for an hour in the muffins pan the next day and bake them right up. That will cut down on 2+ hours of rising time.

Berry Brioche Buns

Dough adapted from Artisan Bread in Five Minutes

3/4 cup warm water
1/2 tablespoon yeast
1/2 tablespoon salt
4 large eggs, lightly beaten
1/4 cup honey
2 sticks of unsalted butter, melted
4 cups of all purpose flour
1/4 cup Mixed berries
1/4 sugar

Mix the yeast and warm water in a bowl. Let sit for five minutes or until it starts to foam. Add in the salt, eggs, honey, and butter. Add 4 cups of flour and mix with a spoon until incorporated. Cover with a clean dish towel and let rise for two hours.

After it has risen, chill the dough so that it is easier to work with. I let mine chill overnight but feel free to just let chill for an hour or so.

Grease a 12 muffin pan and divide the dough evenly between the tins. Cover with a clean dish towel and let rise for one hour.

Preheat oven to 350 degrees. Press a few berries into each muffin (make sure to really get them in there so they don’t pop out) and sprinkle with sugar. Bake for 20 minutes or until the brioche is brown on top.

Remove from oven and let cool. Sprinkle with cocoa powder or powdered sugar.

Citrus Thyme Cocktail

4.03.2013

I usually post in the mornings but a happy hour post seemed appropriate with this cocktail recipe. I reserve the winters for beer and baileys and mulled wine. But as the sun starts to show itself and the days are taking their time to set, I’m getting anxious for warm weather cocktails. You know – those cocktails loaded with so many fresh herbs and smashed fruit that you can almost convince yourself it’s healthy.

Well, I know it’s a little early for summer rituals but I had this ginger citrus infused rum to use up somehow! So over the weekend, I talked my boyfriend into firing up the grill, whipped up some pasta salad, and picked out the healthiest looking herb I could find at the co-op (which, surprisingly, happened to be thyme). We enjoyed an early dinner filled with veggie hot dogs, this citrus thyme cocktail, and watching our dog chase the birds out of our [new] bird feeder. It didn’t have the lingering warmth that summer grill outs tend to have but it sure felt closer than we’ve been in six months.

I may be jumping the gun on summer with the thyme but this cocktail is a perfect spring drink. The winter citrus is still lingering (you may even still be able to find blood oranges for this recipe!) and the soda water keeps this drink light compared to all those lagers you’ve been sucking down in these winter months.

Also, don’t forget to check out my post on how to infuse the rum with ginger and citrus!

Citrus Thyme Cocktail

1 1/2 ounces of Ginger Citrus Infused Rum
1 teaspoon lime juice (orange or lemon would be wonderful too)
1/2 teaspoon honey
Sparkling Water (I used about 5 ounces but use more or less depending on how strong you like your cocktail)
Sprigs of Thyme
Slices of citrus

In a shaker, mix the rum, lime juice, honey, and water. Place in a cocktail glass with ice. Garnish with citrus and thyme.

Music Pairing:

Ginger Citrus Infused Rum

4.02.2013

So remember when I made that Blueberry Basil Infused Vodka? Well, it was awesome. So awesome that I needed to play around with more infusions. From what I had read, you only get better batches each time you try since it’s all about getting used to how long certain herbs/fruits need to sit for.

This time around I used a combination of citrus (Blood oranges, lemon, lime) and slices of ginger. I let this batch sit for a week and half in the fridge (which was a little longer than the vodka) and added more ginger a few times throughout the process. The results? Success!

Again, don’t forget to sample the mixture every day or two so that you know when to add more citrus or ginger and when it’s ready. Also, the infusion process can take anywhere from a few days to a few weeks – it all depends on your flavor profile. Some herbs/fruits release their flavors faster than others so be patient and make sure to experiment. For more tips on how to infuse alcohol, hop on over to my original post about it.

Also, my last tip is that you use organic citrus for this. This is because the peel is where the pesticides are exposed to and the alcohol will be absorbing all the flavors (and pesticides) from the peel. Perhaps the alcohol kills these pesticides but we don’t really know…so why not be safe instead of sorry? And plus, shopping organic is cool – do it!

Ginger Citrus Infused Rum

Peel from 1 organic orange, washed
Peel from 1 organic lemon, washed
Peel from 1 organic lime, washed
1 inch piece of fresh ginger, sliced
2 cups clear rum

Place peels and ginger in a resealable jar. Top with rum, seal, and place in fridge. Shake daily and sample at least every other day. Add more citrus/ginger as needed. Should be ready after about a week! Enjoy!

I served mine with a refreshing Thyme cocktail that I will post tomorrow. Make sure to check back!

Song Pairing:

Wild Rice & Wheatberry Grain Salad

4.01.2013

Helloooo, April. April Fools has always been one of my favorite holidays. I’m ruthless about it. My childhood pranks consisted of unplugging the fridge and turning the house upside down in the name of ‘Aprils Fools’. My teenage April fools jokes only got more cruel – from telling my mother I was pregnant to calling my father crying about dropping out of school. I was just plain awful.

I feel a little unprepared today. I usually have a list of pranks that I spend the day playing on people. But this year I have nothing. No silly string was bought in advance and no text messages were craftily worded out. I wonder if I’m loosing my touch? I think I’m just having a hard time drawing the line between what are acceptable pranks at my age? If I was to trash a house then I’d have to clean it up – sooo… jokes on me (and we all know that’s no fun). Do any of you guys have some really good pranks planned today?

Anyhow, so I feel the need to point out that April Fools has nothing to do with this salad. I just wanted to talk about April fools. And now I want to talk about salads (I can do…you know, pick topics…because it’s my blog). So we are going to talk about grain salads.

The lettuce has been looking pretty sad at my co-op these past few months so I’ve been turning to grain salads more and more for my lunches. They are portable, easy to make a big batch ahead of time, and super filling.

If I could, I would eat wheat berries for every meal. They are wonderfully chewy and filling and stuffed full of fiber. However Wyatt isn’t a big fan so I’ve been hiding them along with other grains. It’s been working out wonderfully! They give a hidden chewiness to the salad that makes you work a little harder and leaves you feeling more satisfied! This salad is on the sweet side because of the maple syrup so I would suggest serving it with a side of almond butter and toast. Or if you want something savorier, swap out the maple syrup and orange juice for balsamic vinegar. Don’t be afraid to play around here!

Wild Rice & Wheat Berry Grain Salad with Dried Cranberries & Almond

2/3 cup wild rice, rinsed
1 cup wheat berries, rinsed
1 Tablespoon olive oil
1 small onion, chopped
2 garlic cloves, minced
1/2 cup chopped almond
1/2 cup chopped dried cranberries
2 Tablespoons maple syrup
juice from half an orange
1 teaspoon fresh thyme
Salt / Pepper, to taste

First, prepare the grains. Place the wheatberries in 3 cups of water and let simmer for 45 minutes. Place the wild rice in an pot with 2 1/2 cups of water and bring to a boil. Once the wild rice water is boiling, reduce to a simmer, cover, and let cook for 30 minutes. Drain both the pots (if there is any water leftover after the wild rice has absorbed it) and set aside.

In a small saucepan, heat the olive oil over medium. Add the onions and saute for about five minutes (or until softened). Add in the garlic and saute for another minute. Remove from heat.

In a large bowl, mix the wild rice, wheat berries, and onion mixture with the rest of the ingredients. Serve right away or stick in the fridge for an hour to help the flavors meld together.

PS – Want to turn this lunch salad into dinner? Why not stuff a roasted acorn squash with it?

Searchable Saturdays

3.23.2013

Hello Weekend! The sun shining outside is tricking me into thinking it’s warmer than 20 degrees out. Oh spring – where are you??! Ah well. Here are some inspirational links from the week..

1. CRAVING /// I am starting to feel the spring cleaning urge coming on but refuse to do anything until it’s warm enough to open my windows and let the fresh air in. More than cleaning, I am looking forward to ‘freshening’ up the look of our house. I have thoughts of new wall artwork, more more more hanging plants, and new rugs.

2. INSPIRATION /// Most of my food inspiration came from looking at menus last week when we were traveling. It’s wonderful to see what crazy combinations restaurants have come up with. Since I’ve been back from Florida, I’ve been scoping the internet looking up menus from all over the world. This picture is of a place in Seattle called Hot Cakes Molten Chocolate Cakery. There menu is a mouthwatering list of boozy shakes, chocolate cakes, and seasonal items.

3. CREATING /// Even though it’s still super cold here, I am hoping to start planning my seeds indoors this weekend. In addition to my usual herb and vegetable seeds, I am planning to try growing ginger and potatoes from already grown produce. Why not? I’m still rather new to gardening so I plan to do lots of experimenting this time around.

4. LUSTING /// I’ve fallen head over heels for the blog My New Roots. Every recipe sounds so refreshing and delicious, I cannot wait to cook my way through her website!

Lentil Meatball Subs

3.22.2013

Lentils are known for being a good source of protein, increasing energy, helping with digestion, maintaining good cholesterol, and so many other important dietary needs. So, of course, these inciting benefits make me want to cram as much lentil’s into my diet as possible. Although I enjoy a big bowl of Lentil soup now and then, my palette often longs for some variety. So I’m on a new hunt to conquer more lentil recipes without taking the easy way out and making soup. This recipe was my first attempt on this new journey. And damn – it is delicious!

I made a sub out of these with delicious meatballs but I don’t plan on stopping there. With the leftovers there are talks of spaghetti and ‘meatballs’ or ‘mostacholi’ bakes. Also, I cannot wait to make these again in appetizer form and serve them on cute little sticks with a Sweet Pepper Aoili or a cilantro dipping sauce. The options are endless with these little balls!

These do take a little time because there are several rounds of cooling processes but it’s totally worth it. And these freeze super well! The recipe below easily feeds 4-6 so if there are only 2 of you then I’d suggest freezing the rest for an easy spaghetti weeknight meal.

Lentil Meatball Subs

Adapted from The New York Time’s Wellness Blog

For the meatballs:

2 cups lentils
1/4 cup olive oil
1 onion, diced
3 carrots, chopped
2 celery sticks, chopped
2 garlic cloves, minced
2 Tablespoon fresh thyme
3 Tablespoons tomato paste
8 ounces button mushrooms, cleaned and sliced
3 eggs
1/2 cup Parmesan cheese
3/4 cup breadcrumbs

For the subs:

Tomato Sauce (I used my homemade sauce)
Baguette
Gouda Cheese (fresh mozzarella would be wonderful too)
Fresh basil or oregano, for garnish

Place the lentils in a saucepan with 8 cups of water. Let the water come to a boil and then reduce to a simmer. Simmer for 30 minutes or until the lentils are soft but not falling apart. Remove from heat and drain. Let cool.

In a large saucepan, heat the olive oil over medium. Add the onions, carrots, and celery and let cook for about ten minutes (or until they begin to brown). Next, add in the garlic, thyme, and a little bit of salt. Let cook for another minutes. Add tomato paste and stir for three minutes. Then add in the mushroom and continue to cook until most of the liquid has been absorbed (about 15 minutes). Remove from heat and let cool.

Combine the cooled lentils with the cooked vegetable and add the Parmesan, eggs, and breadcrumbs. Refrigerate for 15 minutes.

Preheat oven to 400 degrees and grease a 13×9 inch pan. Using clean hands, roll the mixture into golf ball size (smaller if you want to use them as appetizers) balls and place on greased baking sheet. Continue with the rest of the batter.

Bake for 30 minutes or until the meatballs start to brown on top.

To assemble: Take two pieces of baguette and slice them down the middle (but leave a little piece at the bottom still attached). Press the baguette open and stick slices of Gouda on each bottom followed by meatballs and sauce. Stick under the broiler for a minute or until the cheese has melted. Top with fresh basil or oregano and server fresh!

I served mine with Parmesan Thyme Sweet Potatoes and it was fantastic!

Homemade Chex Mix // The Perfect Road Trip Snack

3.18.2013

…And we are back. After 6 glorious days of soaking up the sun on Atlantic beaches and sipping on Bloody Marys at the pool. It’s was wonderful and short lived. I was oh so saddened to come back to this 30 degree and rainy weather. Spring, where are you? Last year I was prepping my garden by this time.However, this year I don’t see the snowy slush temperatures breaking anytime soon. Ah well. At least I have my slight [sort of, not really] tan to hold me over for another month.

Anyhow, the trip was great but I am glad to be back to my kitchen. And my usual eating routine. Vacations often time becomes an epic eating marathon. This is fine when you are hiking for 5 hours a day but when you are just sitting around the pool sipping on Bloody Mary’s…this can be a bit of a negative thing. I also find myself eating out of boredom on long car rides. So, if not prepared then I end up gurgling down three bags of cheetos, a milk shake from Sonic, and endless snickers bars. The sugar high is always met at the end with a feeling of regret and stomach aches.

This time around I made sure to pack the car with goodies so I wouldn’t be tempted with processed candy bars and thick spoonfuls of dairy. This chex mix recipe isn’t lacking all together in processed foods but it is much less processed than buying a bag of it the gas station. And it lasts for a good week so you’ll still have it to munch on long after your hummus has warmed and your carrots start to smell funky from the heated car.

Feel free to play around with ingredients you have on hand and any seasonings you are super into. Although, I would suggest staying away from any seasoning that are lacked with MSG because we don’t want you dosing off at the wheel now!

Side note: I also picked up a copy of Vegan Eats World during my travels so expect some fun international dishes in the coming weeks. EVERY recipe looks amazing and I cannot wait to dig into it!

Homemade Chex Mix

3 cups Wheat Chex cereal
3 cups Corn Chex cereal
2 cups pretzels
1 cup bagel chips (I used sesame flavored), broke into bite size pieces
1 cup cheddar cheese crackers
6 Tablespoons butter, melted
2 tablespoons worchestshire sauce
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon hot sauce (I used sriracha sauce)

Preheat oven to 250 degrees. Mix together the chex cereals, cheese crackers, bagel chips, and pretzels. Drizzle the butter and fold in all the seasonings.

Pour the mixture onto a large baking sheet (or two small ones). Let cook for about an hour and stir every 15 minutes. Once done, remove from heat and let cool completely.

Store in an airtight container or munch down immediately.

Blueberry Basil Peach Fizz

3.13.2013

And here is the cocktail recipe I promised to go along with the Basil Blueberry Infused vodka. It’s simple with the shining ingredients being the garnish. But that’s the way I like my cocktails. Feel free to smash the blueberries a little bit if you like a little chunk in your drink. This drink will probably be even better in a few months when berries start to become in season. I should have waited…but I’m impatient. Ah well.

Also. The whole peach and blueberry combination is my all time favorite. Try it with a Cobbler Cake or in this cocktail. It’s delicious. Heck, it may even replace your favorite strawberries and banana. Or mango and orange. It’s pretty amazing. You won’t be disappointed.

Blueberry Basil Peach Fizz

1 ounce blueberry basil infused vodka
1 cup soda water (more or less depending on how strong you like your cocktail)
2 basil leaves
small handful blueberries
1 slice of a peach
Ice

Fill a cocktail glass with ice. Then pour 1 ounce of infused vodka and soda water over it. Top with blueberries and basil leaves. Stick peach slice on rim of glass. Enjoy!

Searchable Saturdays

3.09.2013

I woke up to the strangest thing just a few minutes ago. My boyfriend was not still sleeping next to me. I went into the living room and he wasn’t putting around on his guitar. I went into our studio and he wasn’t recording anything. I decided he must have left to go get deep fried donuts at the donut shack a block away. What a meanie – didn’t even invite me. And then I walked into the kitchen to make some coffee and saw him standing over the stove – stirring gravy. I was so surprised and startled that I think my feet actually left the ground when I reacted. Wyatt…cooking…without me asking [begging]. What in the world is going on? Maybe Tuko chewed up my new shoes? Or maybe he crashed my car on the way to the donut shop. Something has to be up. But until the truth comes out, I’m going to savor the fact that I’m about to get homemade biscuits and gravy served to me in bed.

1. CRAVING /// Ice cream, Ice cream, Ice cream! We leave for our vacation tomorrow (!!!) and I think I’m more excited about munching on some cold ice cream in the hot sun than swimming or seeing the ocean. And speaking of ice cream, I cannot wait to make this vegan mango coconut version when it get’s warmer around here.

2. LUSTING /// We have sooo many house plants already but I cannot help but wanting to collect more. We’ve got them crammed close to every window in the house but I’m already planning to reorganize and make more space

3. ADVENTURING /// Can you tell I have our trip on the mind? CANNOT WAIT TO SEE THE OCEAN IN 2 DAYS

4. CREATING /// So I may have done this to my hair yesterday. Go big or go home, right?

Well hope everyone has a wonderful weekend ahead of them! I’m off to sip on coffee and have breakfast brought to me in bed.

Honey Bee Chai (Vanilla + Honey)

3.04.2013

This being the second post on Chai Tea in the last 2 weeks (see: Chocolate Chai), it’s pretty obvious that chai has won me over. Most people feel very passionate about coffee or tea. Very rarely do I meet someone who has not declared a side and swears by it. I am one of the unusual cases that really really really loves both! I tend to crave coffee first thing in the morning and prefer the benefits of tea come afternoon. However, there are times when I’m not sure what I’m feeling and chai always does the trick. With a little caffeine from the black tea and bursting flavor from the spices, chai always hits the spot.

Chocolate Chai is amazing and I’ve been enjoying it as an afternoon treat or after-dinner sweet. But this new vanilla-honey tea has been perfect for all those times I’m craving something not as sweet. The honey gives it the tiniest hint of sweet while still having lots of spice from the clove / cinnamon / anise / ginger / peppercorn.

Give this drink a try. You may never go back to your standard chai ever again.

Honey Bee Chai (Vanilla + Honey)

2 cardamom pods, slightly crushed
1 cinnamon sticks
1 vanilla bean, sliced
1/8 teaspoon black peppercorn
2 cloves
1 star anise
1 inch of peeled ginger, thinly sliced
2 bags of black tea (or loose leaf black tea)
3/4 cup milk
2 teaspoons honey (add more if you like it sweeter)

Place cardamon pods, cinnamon sticks, vanilla bean, black peppercorn, cloves, anise, and ginger in a small saucepan with 2 cups water. Bring water to a boil and then let simmer for about 15 minutes. Remove from heat and add the tea bags. Let tea steep for about 5 minutes.

Strain liquid into a mug and discard leftover spices. Rinse out the saucepan and add milk and honey to it. Let the milk come to a simmer and use a whisk to make the milk frothy. Top off the chai with milk and cinnamon. Serve warm.

Song Pairing (a little Spencer Krug to get you through your Monday):

Searchable Saturday

3.02.2013

1. Puppies on the mind. We are still on the hunt for an adorable french bulldog to be Tuko’s new playmate. We’ve been going to the animal shelter to look for lovable options but I’ve found it much harder [emotionally] to go there than before we had a dog. Perhaps now that we have the sort of connection with our own pup, it’s hard to see all those dogs not experiencing that loving connection and knowing that some of them never will. It’s just really sad. But it does make me feel good knowing that we could be helping one of those dogs one day soon.

2. There is this underground (literally- it’s in a cellar) hipster bar we go to sometimes (hipster? Don’t believe me – they have a drink called ‘The Pitchfork’). We were there on Thursday night for a friend’s show and I noticed a bunch of jars full of colorful concoctions in the fridge behind the bar. I asked the bartender about one of them and he said ‘Oh. That has ginger, orange, and gin in it. But it won’t be ready until the weekend.’ After that, I couldn’t help but start obsessing over the idea. How does the process work? What were they making? How long does it have to sit? Was it a fruit liqueur? An infused gin? I won’t know unless I go back this weekend (which…it sounds like I have to) but it started getting me thinking about fun infusions. I can feel a weekend project coming on…

3. DEEP DISH PIZZA! What more do I need to say? Growing up, I would spend the weekends taking the train into downtown Chicago with friends. We would go to concerts and eat obscene amounts of deep dish pizza. I find myself craving it from time to time but we don’t really have any deep dish pizza places down here. Best next thing? Guess I’m just going to have to start making my own!

4. So the haircut that has long been tempting me finally came last week. You think I would have got it out of my system but now I’m just obsessing with new hair ideas more than ever. I fear that once the newness of this haircut wares off, I will be left feeling like I have a super boring-plain trim. Quick! I better do something drastic – time to dye it! Should I go bright red using Lush’s organic henna dye or Aveda’s blue-black dye?! Should I do blonde dips or dye a chunk of my bangs blonde? Or do an all over honey blonde color?! So many options!

Well, I hope everyone has a wonderful weekend ahead of them! My weekend plans got put on hold because my car is in the shop. This means the next two days will probably consist of a lot of laying around the house (unless I feel like walking…in the snow…and cold). Sometimes it’s good to be stuck in one place – that is when the creativity has to set in. Right? Maybe? I don’t know.

Baked Blueberry & Lemon Donuts

2.27.2013

Okay, so I totally lied to you guys. I told you that I would have this donut recipe for you yesterday and it did not happen. It’s not my fault – Tuesdays are my downfall and I should have known I wasn’t going to have the time to post about donuts. I’m sorry. Forgive me? Cool.

What I won’t apologize for are these donuts. Yes, they are chocked full of sugar and flour. BUT, they are ALSO full of blueberries (antioxidant heaven), cinnamon (regulates blood sugar), lemon zest (vitamin C), and are BAKED. See, why not look on the positive side here before you get worried about starting your day on a sugar high. But really, if you are concered, these make great afternoon snacks, lunchtime dessert, 2nd breakfast treat, and nightime dessert. So versatile too – I know! Crazy.

These donuts are a product of what was once a breakfast loaf. Filled with lemon and blueberries (as mentioned above), I topped these little guys with cinnamon and sugar to give it that streusel style topping. Pretty much irresistible anytime of the day, I’d suggest whipping up a batch of these the next time you get a sweets craving.

Baked Blueberry Lemon Donuts

Makes 6 baked donuts (or 12 small baked donuts)

1 3/4 cups flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
dash of salt
1 large egg
1/3 cup brown sugar
2 tablespoons sugar
1 teaspoon vanilla extract
1/3 cup milk
4 Tablespoons butter, melted
3/4 cup blueberries (fresh or frozen)
zest from 1 lemon

topping:

3 Tablespoons sugar
3 teaspoons cinnamon

Preheat oven to 350 degrees and grease a donut pan. In a mixing bowl, combine the flour, cinnamon, baking soda, baking powder, and salt. In another bowl, whisk together the egg, sugars, and vanilla extract. Add the dry ingredients to the wet ones and stir until just combined. Add in the melted butter and then fold in the blueberries and lemon zest.

Baked for 20 minutes or until the tops have browned (baking time will vary greatly depending on the size of the donuts / your oven). Once browned, remove from oven.

Mix together the sugar and cinnamon for the topping. Dip the donut tops in the sugar/cinnamon mixture while they are still warm. Serve and enjoy!

Song pairing:

Searchable Saturdays

2.23.2013

1. ADVENTURING /// I’ve had a bit of the winter blues this week so Wyatt demanded that we take a lunch break at the greenhouse on Thursday. I was totally against the idea because it felt more stressful to find parking, pick up a sandwich, walk to the place, AND get back to work in an hour than it was worth. But that all changed when we got there. We ate our sandwiches in the ‘tropical’ section (we are talking 85 and humid – heaven!) and I forgot all about my annoyances from work (or the fact that I had to be back in a timely fashion). Sometimes I forget how happy greenery makes me and breathing in the fresh, humid air was the biggest stress- reliever I felt all winter.

2. WANDERING /// We are headed to Florida in a little over 2 weeks and I cannot think about anything else. Biking to the beach. Grilling out for every meal. Swimming. Sun bathing. Swimming holes. Smelling the ocean. Swimming. Exploring the marshes. Digging through vintage stores. Roadside diners. GAH – SO EXCITED!

3. CREATING /// This is it. This is going to be the weekend that I finally try to make macaroons. It’s such an intimidating dessert but that is still not an excuse to keep putting it off. To be honest, I’ve never even ATE one before…let alone made them. This is an experience that needs to happen.

4. LUSTING /// Been OBSESSED with the idea of chopping all my hair off and dying it black or red. We are talking 90′s bob here. I have mega long brown hair (picture in the top left) and just want to do a drastic change. Must have stood in front of my mirror at least 4 times this week with the intention of chopping it all off but backed out each time. I don’t mean to sound shallow but cutting your hair is scary. True Story.

I hope you have a fantastic weekend ahead of you. I’m off to do some major thrifting / check out the new LUSH cosmeti cs store that opened this week. Hopefully my love for consumerism will boost my bitterness towards this snow / slush weather.

Cinnamon Quinoa Granola

2.22.2013

Every winter, I become less into making oatmeal for breakfast than I had been the previous winter. Truth is – it’s just too time consuming (I know, I know – Ms. Lazy) in the mornings and I end up quickly going back to my granola. The transition to year round granola has urged my need to get creative with the stuff. Eating the same thing ever day? Booooring.

And let me tell you…oh my goodness. I can not remember the last time I was this obsessed with a granola. Bringing quinoa into the equation changes everything. It adds a texture depth that goes beyond anything I’ve experienced in granola. Even if your cinnamon oats end up soggy then you are still left with crunchy and toasted quinoa bits. This recipe can, of course, be adapted to your liking. Add more fruit or spices depending on what you are into.

I’ve played around with quinoa dozen of time (see: Southwestern Quinoa Salad, Quinoa Nuggets, or Fall Quinoa Salad) but have never been as excited about it as I am with this recipe. Toasting quinoa? Who would have thought! And the extra protein quinoa brings into this breakfast will help you feel full longer [which means no more 10:45 munchies runs to the vending machine in need of some Cheetos].

Don’t forget to rinse your quinoa SUPER well – you want to make sure all of that bitter outer coating is removed for maximum indulgence potential. This recipes makes about 3 cups so store leftovers in an airtight container. Or be a good friend and share a bag. Or even freeze the stuff if you won’t use it in a timely fashion. Love granola but hesitant about this quinoa business? Then maybe you should start with this Spiced Pumpkin Granola instead.

Cinnamon Quinoa Granola

2 cup old fashioned oats
1 cup quinoa, rinsed and patted dry
3/4 cup pecan, chopped
1/4 cup dried blueberries
1/3 cup coconut flakes
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup coconut oil, in liquid form
1/2 cup agave nectar

Preheat oven to 300 degrees. Combine all ingredients in a bowl and spread evenly onto a cookie sheet. Cook for 30 minutes and stir 3 times throughout the cooking process. Remove from oven and let cool completely before moving to an airtight container.

Serve over yogurt, milk, or fruit. Or just eat it by the spoonful.

Song Pairing:

Butternut Squash Mac N’ Cheese with Gingersnap Crust

2.19.2013

…And we are back from Nashville, Tennessee. Wyatt played a show down there with is band over the weekend so we decided to round up a group and cruise down in his big red van. The weekend consisted of tacos, live music, day drinking, and sooo much exploring. All the pictures I took were with film so I’ll have to wait to get them developed before posting a real re-cap.

Nashville was oh so much fun but now that I am home, I can feel myself craving comforts. The comfort of not sleeping on a tiny couch in a 17 bedroom co-op. The comfort of knowing exactly where my food is coming from and what I am putting into my body. The comfort of eating massive quantities of macaroni and knowing I have a [clean] floor to hibernate on after. The comfort of spinning the new[ish] TSwift album and watching ‘Girls’ on my laptop without being judged by every hipster in the neighborhood.

Macaroni and cheese is the ultimate comfort food for me. I made a Baked version after returning from Portland / Seattle last spring and made a delicious Vegan version over the summer after we moved into our new home. This dish makes a great side but don’t hesitate to be like me and eat it for dinner right out of the pan [while on the floor listening to teen pop albums AND watching terribly dramatic sitcoms - at the same time]. It’s nice to be home.

Butternut Squash Mac N’ Cheese with Gingersnap Crust

adapted from LickMySpoon

1 butternut squash, peeled and cubed
1 pound of pasta (I used shells)
1 onion, diced
2 garlic cloves, minced
1 cup vegetable broth (I used homemade)
1 1/2 cups milk
1 Tablespoon butter
3 Tablespoons olive oil, divided
2 Tablespoons flour
1 Tablespoon sage, minced
1 cup grated cheddar
1 cup grated Gouda
1 cup grated Parmesan
1 teaspoon dijon mustard
1 cup crumbled gingersnap cookies
1/4 cup chopped pecans
Salt / Pepper, to taste

Preheat oven to 450 degrees. Toss the butternut squash with 1 Tablespoon olive oil and a dash of salt / pepper. Let roast for 20 minutes or until the squash has started to brown. Remove from oven and let cook.

Turn oven down to 350 degrees.

Cook pasta according to package directions. While the pasta is cooking, heat the butter and 2 Tablespoons of olive oil in a large saucepan. Add the onions and cook for five minutes (or until translucent). Add the garlic and sage and cook for a minute. Next, add in the flour and stir. Add broth and milk; turn heat up and bring to a boil.

Once boiling, add the cheeses and mustard (you can also add a little cayenne or hot sauce at this point if you’d like a kick). Add in the roasted squash and use a whisk or wooden spoon to break up the squash (a few chunks are fine!) and stir until everything is combined. Season with salt and pepper.

Remove from heat and toss in drained pasta. Pour into a 9×9 baking pan and top with the gingersnaps / pecans. Cover with foil and bake at 350 for 30 minutes or until lightly browned.

Serve warm to all your favorite people!

Song Pairing:

Searchable Saturdays

2.16.2013

1. LEARNING /// I’ve been knee deep in researching home cleaners this week. It’s for an article I’m working on for Chickpea Magazine. I’ve always loved house plants but am now official convinced they are the answer to all my health problems [ exaggeration ]. More on this in the coming weeks…

2. LUSTING /// Our landlord finally [ kind of ] agreed to us getting a second dog. We love love love our boxer puppy but he definitely has a lot of energy and needs a playmate. I have my eyes set on a French Bulldog….

3. CRAVING /// Have you ever seen vegetables look so beautiful? I am blown away at the thought of how delicious this gorgeous stack of Lemon-Rosemary flavored veggies probably are. And lay them over some lentils? Oh goodness – irresistible.

4. ADVENTURING /// We are heading down south to Nashville, TN for the weekend. I am sooo excited about this over due trip because I spent several summers living there and cannot wait to go back after 2 years. Nashville has always brought me a sense of excitement and hope. I guess it’s a place that I spent a lot of time “finding myself” and really enjoy the comfort of knowing it’s always there if I ever need inspiration.

Well, I hope everyone has a wonderful weekend! I’m off to do some exploring in warmer parts of the country!

Butterfinger Bites

2.15.2013

I know, I know. Yesterday was Valentine’s Day and how could you possible want more chocolate in your life? Well, I meant to post this ON Valentine’s Day but thing got busy (I’m sure you can relate). These little bites were my V-day gift to Wyatt. We play this little devilish game – we both WANT to eat fresh and organic but have our vices. Mine are those little booty puff popcorn things…do you know what I’m talking about? They have the texture of Styrofoam but are REALLY addicting regardless. Wyatt’s vice? Butterfingers. And like clockwork, every time I polish off a bag of those puffs within 20 minutes, I get that disapproving look from Wyatt. And every time we take a walk to the gas station and he picks up a butterfinger, I have to give my ‘you are going to get THAT?’ comment.

In turn, I just couldn’t bring myself to buy him a butterfinger for V-day. I could just imagine that ‘oh..you got me THIS’ comment when I handed it to him. So I made a Plan B – make my own. I have never really made candy before…mostly because I’m scared of the whole baking with corn syrup. But, after much research, I’ve come to the conclusion that corn syrup is NOT the same thing as high-fructose corn syrup that you find in packaged candy bars and that I will not be turning to the dark side if a put a small amount into a treat.

These little bites turned out wonderful. I mix between a Butterfinger and a Reese’s cup…how could it be bad? You will need a candy thermometer for this because it’s super essential that you get the sugar heated high enough so that it hardens but not so much that it burns. Makes sense? Cool. Let’s get candy-making!

Butterfinger Bites

adapted from Not Without Salt

1 cup peanut butter
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup sugar
1/3 cup light corn syrup
1/2 cup water

1 18 ounce bag of chocolate chips
2 Tablespoons milk

Grease a 9×6 pan (I used my bread pan) and set aside.

In a small saucepan, add the sugar, corn syrup, and water. Turn onto medium-high heat and let cook until the temperature reaches 290 degrees.

While that temperature is rising, place the peanut butter, vanilla, and salt in a double boiler. Let water simmer under the bowl while the peanut butter creates a creamy, smooth paste.

Remove the sugar mixture from heat AS SOON as it reached 290 and stir in the peanut butter mixture. Pour into prepared pan and let chill in the fridge for 30 minutes.

Remove from fridge and cut into bit side pieces. Heat the chocolate and milk in a double boiler until melted and combined. Dip the butterfinger bites into the chocolate and coat all sides. Transfer to wax paper and repeat with the rest of the bites.

Let cool in the fridge for another 30 minutes. Enjoy cold or let them come to room temperature.

Citrus Pisco Negroni

2.13.2013

I don’t have a very sophisticated palette when it comes to alcohol. When sampling something, I would know the difference between red and white. Between gin and vodka. And between spiced rum and whiskey. That is about it. It’s not by choice…I love the idea of knowing how to tell where a wine is from based on the type of grapes that were used. Or being able to predict how old a whiskey is based on the bite it gives. It’s just not a skill that I have activity seeked out [ yet? ].

So I was pretty excited when Wyatt received a nice bottle of Pisco as a birthday gift (Thanks, Ma!). Pisco?! What’s that you ask? It’s a Chilean (or Peruvian) grape brandy that is usually clear or yellowish in color. How sophisticated does that sound? I can already sense my alcohol knowledge expanding as I type this.

We’ve tried a couple cocktail recipes and this one is by far my favorite. It’s very alcoholic yet mild tasting (if that makes sense). I like to add a splash of sparkling water because I’m a wimpy drinker (which my Mother likes to remind me every time we have a family gathering. Thanks, again, Ma..) and I like a bit of fizz in my cocktail. Wyatt prefers the drink without the water so feel free to adjust depending on how strong you like your cocktails.

Whip these up for guests next time you feel like showing off to your guests. “Ohh, I just can’t get over how much I’ve been into this Peruvian grape brandy lately…”

Citrus Pisco Negroni

Serves 2

6 Tablespoons Pisco
1/4 cup Campari
1/4 cup sweet vermouth
8 drops orange bitters
sparkling water, optional
cherries, for garnish
Orange peel, for garnish

Add Pisco, Campari, sweet vermouth, and bitters to a shaker. Shake well. Fill 2 glasses with ice and add Pisco mixture. Add a splash to sparking water and garnish with cherries and an orange peel.

Pre-Valentine’s Day Hike

2.12.2013

Just tryin’ to get outside whenever possible. Wyatt and I weren’t sure if we were going to have that much time on Thursday so do Valentine-esque things so we went on a little hike over the weekend. There is nothing I love more than hanging out with my favorite person and favorite puppy in one of my favorite places. Pure bliss.

Searchable Saturdays

2.09.2013

Hellooooooo, Weekend! What to do with you? I’m planning to turn our heat and humidifier way up to pretend like I’m in Florida. Or maybe I’ll embrace the cold and build a fort / drink gallons of hot cocoa? Hmmm, choices choices!

Anyhow, here are some inspirations from the week…

1. Vacationing has been on the mind. I’ve already started planning all of our summer camping trips. I’m thinking 3 day weekend to the Smoky Mountains and a 9 Day trip out West (Lake Powell, Grand Canyon, Zion National Park, Colorado Monument, Santa Fe, etc). And then, as always, our yearly weekend trip to Turkey Run.

2. Another trip I’ve been planning is Florida…and, by planning, I mostly just mean clothes / accessory shopping. I want a high-waisted swim suit SO bad but am worried about weird tan lines? Oh no…functionality or fashionable? Sounds like I’ve got some real life problems here.

3. Salted Honey Almond Butter. Do I need to say more? A lovely commenter suggested making your own almond butter for my No Bake Salted Dark Chocolate Almond Bites and I could not agree more!

4. You have no idea how much I really really really want new glasses and I really really really want these! Yes, please.

Okay, a whole lot of lusting over places, items, and wants this week. Hope everyone has a wonderful weekend! I’m off to try to calm this consumerism craving with some homemade cleaning supply making.

My Mikal Cronin crush is becoming a problem:

Heart Shaped Polenta Crostini with Roasted Tomato & Goat Cheese

2.08.2013

I’m not very into doing ‘holiday themed posts’…or…. maybe I’m just not good at them? ‘Ms. Bah! Humbug!’ over here. I’ve done a few Thanksgiving recipe suggestions and a Christmas post here and there but as for anything else? Meh, not really. St. Patrick’s Day? When is that again? Labor Day? Too busy playing at the lake to worry about the internet. 4th of July? I’ll be the girl preppin’ tofu with a beer in hand by the grill (and not a laptop in sight). It’s just never been my thing to make a recipe based on it’s color scheme (hello red, white, and blue… fruit salad?!), shape (4 leaf clover cut outs aren’t even that cute! What is that…a pot leaf?), or any other gimmicky food trend. Buuuut…on that note, here I am with a Valentine’s day post. Why? I honestly don’t know. When pink everything started showing up on my Pinterest feed a few weeks ago, I was totally appalled. ‘Oh noooo. Heart and pink everything? No way. Nah uh.’

But then I kind of started getting obsessed with the idea. I started imagining all my food in heart shapes… the marshmallows in my hot cocoa, the setian cutlet I served for dinner. And then the pink and red hallucinations started coming… pink colored orange juice and red oatmeal. I finally came to terms with the fact that this was my mind subconsciously telling me ‘You are taking on this Valentine’s Day challenge and you will come up with something clever to try’. Okay okay okay. So I opened up my pantry and this is what came out…

But, wait..before we go any farther, I should warn you that I’m a bit bitter when it comes to Valentine’s Day. I have a boyfriend…a boyfriend I’ve had for the past 3 Valentine’s days which is…I guess cool and all. BUT there are so many fun ‘single ladies’ activities that go down on February 14th that I cannot help but feel a bit left out. Last year I lived with 4 single girls and they decided to throw a ‘Single Ladies Party’. Guess who was the only one NOT invited? Yup, that’s me. And you know what? If I was invited then I would have made these. Because these are the perfect little bites for a party and they are cute and themed and oh so delicious. Those girls’ lose, obviously. Anddd…if anyone feels like inviting me to their Vday celebration this year, I will leave my boyfriend at home and come baring a tray full of these.

Just sayin’. It might be fun. And you won’t be disappointed by these little bites. Or my company. Hopefully.

Heart Shaped Polenta Crostini with Roasted Tomatoes & Goat Cheese

1 tube of prepared polenta
2 ounces goat cheese
2 ounces cream cheese, softened
~1 teaspoon milk
1 Tablespoon sage, chopped
15 cherry tomatoes
1 1/2 tablespoon olive oil, divided
Salt / Pepper

Preheat oven to 425 degrees. Mix together the tomatoes, 1/2 Tablespoon olive oil, and a little salt / pepper. Put on a cookie sheet and roast for 15 to 20 minutes (depending on how soft you like your tomatoes).

Cut the polenta into 15 slices and use a heart shaped cookie cutter to cut out the heart shapes. Set aside the leftover plenta for another use (goes perfect under eggs).

In a small bowl, combine the goat cheese, cream cheese, and milk (you may have to add more milk depending on how stiff the mixture still is. You want it to be thin enough to spread). Set aside.

In a large skillet, Heat olive oil over medium. Add the polenta hearts and cook until browned (time will depend on how hot your skillet it). Flip over and let brown on the other side.

Remove from heat and place on a tray. Top each polenta heart with goat cheese mixture, sage, a little more pepper, and one roasted cherry.

Serve warm and to all your lonely friends [or loving couples].

Song Pairing:

Salted Dark Chocolate & Almond Butter Bites (Vegan)

2.07.2013

These are what I call the ‘I just did my taxes and need some chocolate’ cookies. They were a little ‘guilt free’ reward that was needed after sifting trhough document and papers and receipts and bank statements. It’s a shame really…I went to yoga right before sitting down to do my taxes in hopes that it would leave me in a state of calm. But after all questions after questions about loans / checks / wages…I needed some chocolate.

I decided to go the healthy and lazy (no bake) route with these. A whole lot of protein with a bit of sweet (from the dates) and some natural fats (from the nuts). They are totally indulgent but not in a ‘oh shit, I’m going to have to spend an extra 3 hours on the treadmill’ sort of way. They are rich and gooey but also filling and…dare I say, practical? As a vegetarian, I can pretty much convenience myself that anything with 5+ grams of protein is an acceptable snack / breakfast / lunch / dessert.

Salted Dark Chocolate & Almond Butter Bites (Vegan)

Inspired by The Sprouted Kitchen and Oh, Ladycakes

1 cup nuts (I did 1/2 cup pecans and 1/2 cup almonds)
1 cup dates, pitted (soaked in water for 10+ minutes)
1/2 cup almond butter (or peanut or sunflower or cashew, whatever you are feeling)
1 ounce dark chocolate, melted
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Sea Salt, to garnish

Throw everything into a food processor and pulse until a thick dough forms (if its crumbly then add a tiny bit of water). Roll dough into tablespoon size balls and place on waxed paper. Smash the dough balls down slightly with clean fingers or a fork. Sprinkle with sea salt . Stick in the fridge for an hour or enjoy them right away [in their prime gooeyness].

Vegan Stuffed Brunch Biscuits

2.04.2013

The title of this post is a bit misleading. These biscuits are not actually stuffed with real vegans…unlike how you probably read it the first time. There was just no easy way to throw a title together for this. I could have put ‘Stuffed Breakfast Biscuits’ but then people would have wondered where the eggs and sausage was? Or I could have wrote ‘Tofu Scramble Scones’ but that would have seemed like the tofu goes along side the scones… which is not correct either. What I really wanted to put was ‘Peppered Gravy & Tofu Hash Scramble Stuffed Biscuits That Are Vegan’ but oh goodness…look at how long that title is. I don’t think that title would have fit on one line…and maybe not even on two. So I settled for ‘Vegan Stuffed Brunch Biscuits’…I am sorry if it’s misleading and you conjure up thoughts of cannibalism instead of wonderfully flaky, warm biscuits oozing with peppered gravy and filling tofu goodness. See!? Do you see why it took me 20 minutes to settle on a title for this post?

I guess it makes up for the fact that it took about 20 seconds to know that I wanted to make these. I love the Morningstar breakfast sandwiches as a treat every now and then but couldn’t help but wonder…could I make fresh ones that are probably 10000xxx times better? After searching around on the web and failing at finding any recipes that matched the vision in my head, I decided to make it up myself. This recipe is a mutant product of my favorite tofu scramble recipe and tomato scones recipes found in Isa’s Vegan Brunch. And a simple peppered gravy recipe that we often times to turn when we need some thick and flavorful gravy in a hurry. And then I threw in some hashbrowns because…welll…what is breakfast without hash browns?

So…in turn, this recipe is Delicious? Yes. Freezable? Yes. Easy to prepare the night before? YES. Portable? YES. Everything you’ve ever wanted in a breakfast rolled into one pocket of deliciousness? YESSS. Why would you not make these for a vegan potluck or freeze a batch for a quick breakfast on the go?!

Vegan Stuffed Brunch Biscuits

For the Gravy:

1 cup unsweetened almond milk
1 Tablespoon Earth Balance
1 1/2 Tablespoons all purpose flour
1+ teaspoon salt / pepper

For the Tofu Scramble:

1 Tablespoon olive oil
1/2 block extra firm tofu, drained
1/4 cup diced onion
2 garlic clove, minced
1/8 cup nutritional yeast
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1 Tablespoon water
Salt / Pepper
1/4 cup diced tomatoes, optional (because I like lots of veggies)

For the Biscuits:

3 cups all purpose flour
2 Tablespoons baking powder
1/4 cup sugar
1 teaspoon salt
1/2 teaspoon pepper
1/3 cup olive oil
1 1/2 cups tomato sauce
1 teaspoon apple cider vinegar

1/2 russet potato, diced very small

Bring a pot of salted water to a boil and add in the potatoes. Cook until they are soft but not mushy (about 10 minutes depending on how small you diced them).

To make the scramble: Heat olive oil in a skillet over medium. Add onions and saute until soft (about five minutes). Add garlic and saute for another minute. Next, crumble the tofu and add into the skillet along with the cooked potatoes. Saute until the tofu has browned and add in the water, tumeric, salt, pepper, nutritional yeast, and cumin. Saute for another five minutes or until the water has evaporated (if the tofu seems dry then add a bit more water and let it cook down). Remove from heat and stir in the tomatoes.

To make the gravy: combine all the ingredients in a small saucepan and whisk constantly over medium heat until thickened (about ten to fifteen minutes). Season with more pepper (if necessary) and pour over the tofu scramble. Mix until everything is combined.

Preheat oven to 400 degrees.

To make the biscuits: Place all the dry ingredients in a large mixing bowl and stir together. Make a well in the center of the bowl and add wet ingredients. Fold dry into wet until a soft dough has formed. Flour a surface and roll out half of the dough into an inch thick (make sure to keep everything very well floured because the dough is super sticky). Cut out desired biscuit sizes using a biscuit cutter and then flatten the dough to about 1/2 inch (you can use your rolling pin or your hands here). Place a heaping tablespoon of the tofu/gravy mixture in the center and fold the edges into each other until you’ve made a sealed round ball. Transfer to a greased cooking sheet. Roll out the rest of the dough and repeat.

[This is where you can wrap them in an airtight container and stick in the fridge overnight if you are preparing ahead of time]. Cook for 15 to 20 minutes or until the tops are firm and the insides are warm.

Enjoy hot or freeze for later breakfasts!