Quinoa Blueberry Spice Bread

Quinoa Blueberry Spice Bread

Quinoa is a fabulous food: not only is it tasty, but it's one of the only vegetable sources considered a "complete protein." However, it can be a bit intimidating, and there aren't a lot of recipes out there yet. Furthermore, most of the ones that ARE out there are variations on the quinoa-with-veggies-mixed-in theme. So, I thought I would try something a little different. This bread is very tasty, very healthy, not too sweet for breakfast, but not too dull for dessert! It has a delicious crumb topping reminiscent of a fruit crisp, and is packed with sweet blueberries. I hope you enjoy it!

What you'll need for the bread:

• 2 tbsp. ground flaxseed
• 1 cup plus 6 tbsp. water, divided
• 1/2 cup uncooked quinoa of any variety
• 1 cup buckwheat flour
• 1/2 cup white flour
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. sea salt
• 1 tsp. cinnamon
• 1 ripe banana (the blacker the better)
• 3/4 cup soy milk
• 3 tsp. vanilla extract
• 1 cup brown sugar
• 2-3 cups fresh or frozen blueberries (if frozen, thaw before using)
• 1/2 cup chopped, toasted pecans

What you'll need for the crumb topping:

• 3/4 cup packed brown sugar
• 1/2 cup whole wheat flour ( for a little added health benefit!)
• 1/2 cup rolled oats
• 1/3 cup vegan margarine, softened
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon ground nutmeg 

What to do:

 Preheat the oven to 350 degrees. Spray a bread pan or 8x8 cake pan with cooking spray. First, whip the ground flaxseed and the six tbsp. water briskly for at least three minutes, or until it reaches a thick, egg-like consistency. Bring the remaining cup of water to a boil and add dry quinoa; reduce to a simmer, cover, and cook for 15 minutes until the water has evaporated and and the quinoa is fluffy.

Meanwhile, combine the dry ingredients--flours, baking powder, baking soda, cinnamon, and salt--in a separate bowl.  In another bowl, combine the ripe banana with the milk, sugar, and vanilla; add to flaxseed mixture and blend thoroughly. 

Slowly add the dry ingredients to the wet ingredients, and then add the quinoa and blend well. Then, fold in the blueberries and nuts. Pour batter into prepared pan.

Now, let's make the topping! In a food processor or large bowl, combine all ingredients until very crunbly and uniformly moist. Sprinkle it evenly across the top of the batter. Bake bread for 35-45 minutes, depending on whether or not you prefer slightly gooier bread (ME!!) or well-done bread (my husband). Enjoy!

Mexican Chile-Lime Adobo Corn on the Cob

Mexican Chile-Lime Adobo Corn on the Cob

Corn on the cob is a fabulous treat prepared just about any way, but if you're craving a little variety, try this on for size! When I bring this to picnics, it always disappears in a flash. This corn is incredibly flavorful and a little bit spicy, but not overwhelmingly so. However, you can control the heat by controlling the amount of adobo sauce you use. This recipe is also easy to double or triple for a large crowd!

What you'll need:

• 6 ears fresh corn on the cob with husks still intact
• 3 fresh limes (2 fresh lemons will also work--the flavor is very similar, and just as delicious!)
• 1 can chiles in adobo sauce, opened
• 1 stick (1/2 cup) vegan margarine
• salt and pepper to taste

What to do:

Bring a very tall pot of water to a rolling boil. While the water is heating, husk the corn, removing all silk and greens. Try to preserve the stem for easier management later. Once the water boils, place the corn cobs vertically into the pot for exactly five minutes--be sure NOT to overcook the corn! It's easy to do, and destroys the sweetness and plumpness of the corn. Remove the corn from the pot immediately and set on a heat-resistant surface. Immediately rub them thoroughly with the stick of margarine until each cob is nicely coated. Then, crush the limes over the corn, drizzling the fresh juice evenly over each cob. When they are coated, use a barbecue or silicone brush to paint a thick layer (or thin layer, depending on your tolerance for spicy food) of adobo sauce on each corn cob. Lastly, sprinkle each cob with salt and pepper and serve immediately. Enjoy!

Dragon's Breath Savory Garlic Bread

Dragon's Breath Savory Garlic Bread 

Ok, this one is going to have you shouting--with SERIOUS flaming garlic breath--"who needs cheese?" This garlic bread is so loaded with delicious complementary flavors that you will never even notice the absence of cheese. You can play with the amount of garlic, depending on your tastes, but if you can handle a lot of it, more is better, in my personal opinion! Of course, I would put garlic on everything short of chocolate...and when I think of a way to do that, I'll let you know!

What you'll need:

• 1 large loaf of freshly baked bread (My favorite is a large seed or grain bread, but others prefer french bread, either plain or whole wheat)
• 1 cup vegan margarine
• 1/2 cup finely chopped fresh parsley
• 12-16 cloves minced garlic
• garlic salt
• freshly ground pepper
• onion salt (optional)

What to do:

Preheat the broiler to its highest setting. In a small saucepan (or a microwave if you absolutely must), melt the margarine over low heat. While it's melting, slice the bread into desired serving sizes and arrange them on a cookie sheet covered with foil. Once margarine has melted, remove from heat and immediately add minced garlic and parsley. Mix well. Using a silicone or barbecue brush, paint each of the bread slices with a nice, thick layer of the margarine mixture. Gently sprinkle each slice with garlic salt, pepper, and onion salt if you wish. Place the bread on the highest oven rack, and broil for 2-4 minutes, checking frequently (ovens are all different, as are broiler heat levels, so it's important to keep a very close eye on your bread so it doesn't burn!). Enjoy!

Pumpkin Ravioli with Sage Browned Butter Sauce

Pumpkin Ravioli with Sage Browned Butter Sauce

I very often get requests for a sauce that pairs well with squash and root vegetable pastas, like butternut, pumpkin, or sweet potato ravioli, gnocchi, and tortellini. This sauce can be used for any of the above, and is delicate enough to complement a large variety of stuffed pastas when red sauce is either not an appropriate choice, or when you're just plain tired of it!

What you'll need:

• 1 package fresh pumpkin ravioli
• 1/2 cup vegan margarine
• 1/2 cup finely chopped fresh sage leaves
• 3 tbsp. brown sugar
• 1/4 tsp. nutmeg

What to do:

Bring a pot of water to a boil. While it's heating, melt the margarine in a medium sized saute or frying pan over medium heat. Add sage, brown sugar, and nutmeg, stir thoroughly, and reduce heat to low. Simmer for 5-10 minutes, or until the sauce reaches desired consistency. Be very careful not to burn it though! It does NOT taste good crispy!

While the sauce is simmering, add the ravioli to the boiling water and cook according to package directions. When finished, drain and arrange evenly on several dishes. Drizzle the sauce over the ravioli and enjoy!

Cherry-Berry Crumble

Cherry-Berry Crumble

This is a quick and easy dessert to whip up when guests are coming! It looks impressive, tastes great, and leaves you plenty of time to mingle. Add a scoop of vanilla ice cream, and voila, perfection!

What you'll need for the filling:

• 30 ounces of fresh or frozen (about three bags) of cherries
• 10 ounces of fresh or frozen (about one bag) of mixed berries
• 1 1/2 tsp. cinnamon
• 1/4 cup dark brown sugar

What you'll need for the topping:

• 1 cup rolled oats
• 1 cup chopped, toasted nuts (I like pecans best for this recipe, but any kind will work)
•  1/2 cup flour
• 3/4 cup cold vegan margarine
• 1/4 cup dark brown sugar
• 1 1/2 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/4 tsp. salt

What to do:

Preheat the oven to 350 degrees. In a medium sized bowl, combine all of the fruit, cinnamon, and brown sugar. Pour the mixture into a square 8x8 or 9x9 ungreased pan.

To make the topping, combine all ingredients in a food processor and pulse until crumbly. Evenly sprinkle the topping over the fruit and bake for 35-40 minutes, or until the topping is golden brown. Enjoy!

Summer Fresh Strawberry Tart

Summer Fresh Strawberry Tart

This delicious tart takes advantage of summer's glorious fresh strawberry crop. As beautiful as it is delicious, it has all the components of a perfect tart: buttery graham crust, creamy middle layer, fresh berries, and a fabulous glaze to top it all off!

What you'll need for the crust:

• 50 honey graham crackers
• 3 tbsp. sugar
• 3 tbsp. melted vegan margarine (I recommend Earth Balance sticks)
• 5 1/2 tsp. water

What you'll need for the tart filling:

• 1 cup vegan cream cheese
• 1/3 cup sugar
• 1 tsp. vanilla extract
• 1/2 tsp. almond extract
• 6 cups fresh strawberries, washed and hulled

What you'll need for the glaze:

• 1 cup fresh strawberries, washed and hulled
• 1/3 cup sugar
• 1/2 tbsp. cornstarch
• 2 tbsp. toasted sliced almonds

What to do:

First, let's prepare the crust. Preheat the oven to 350 degrees. Put the graham crackers in a food processor and grind them into fine crumbs. While pulsing the food processor, slowly add the sugar, margarine, and water. When thoroughly combined and moist, press the mixture firmly into an 11-inch tart pan with a removable bottom, coated with cooking spray. Be sure to cover the bottom and the sides of the pan. Bake in preheated  oven for 10 minutes, or until the crust is lightly browned. Set crust aside to cool.

To make the tart's filling, combine the cream cheese, sugar, and extracts with a hand blender (you can do this by hand if you wish, but it takes a LOT of effort!). Spread the filling evenly over the bottom of the pie crust.

Arrange the fresh strawberries top-down over the creamy filling until the tart is completely covered. To make the glaze, puree the cup of strawberries in a food processor and pour into a small saucepan over medium heat. While the mixture is heating, add sugar and cornstarch. Bring to a boil, stirring constantly, and reduce heat to low. Cook for one minute, still stirring, and then remove from heat. Once it has cooled, drizzle it over the tart. Enjoy!

Gourmet Greek Salad with White Wine and Herb Vinaigrette

Gourmet Greek Salad with White Wine and Herb Vinaigrette

This delicious salad gives you a great excuse to use tons of summer's bountiful vegetable crop! This can be used as a main dish or a perfect side salad for a yummy mediterranean meal. It's also quite beautiful with its many colors!

What you'll need for the salad:

• 10 cups mixed organic greens
• 2 cucumbers, sliced into thin rounds
• 2 heirloom tomatoes (regular tomatoes are fine if you can't fine heirloom), cut into 1 inch pieces
• 1 red bell pepper, cut into 1 inch pieces
• 1 yellow bell pepper, cut into 1 inch pieces
• 1 orange bell pepper, cut into 1 inch pieces
• 1/2 large red onion, diced
• 3/4 cup mixed fancy olives (like kalamata or nicoise), pitted and sliced

What you'll need for the "feta cheese":

• 1/2 lb. firm tofu
• 1/8 cup water
• 1/8 cup olive oil
• 1/4 cup red wine vinegar
• 2 tsp. dried basil
• 1 tsp. salt
• a pinch dried oregano
• a pinch italian seasoning
• a pinch red pepper flakes (optional)
• freshly ground pepper to taste

What you'll need for the dressing:

• 1 cup extra virgin olive oil
• 2 cups white wine vinegar
• 1 tbsp. dijon mustard
• 2 tsp. salt
• 2 tbsp. chopped fresh parsley
• 2 tbsp. chopped fresh oregano
• 2 tbsp. chopped fresh thyme
• freshly ground pepper to taste

What to do:

First, bring a pot of water to a boil. Add the tofu and cook for one minute. Drain it immediately and set it aside to cool. While it's cooling, blend all other "feta cheese" ingredients together in a large bowl. When tofu is cool enough to handle, crumble it into the marinade you have created and let it sit for at least an hour (you can make this in advance and let it sit overnight if you'd like).

Then, combine all dressing ingredients in a dressing bottle or other suitable container and shake furiously to combine. Set aside and let the flavors blend while you prepare the salad.

Arrange the salad greens in two (for main dish) or four (for side dish) bowls. Evenly divide all remaining salad ingredients into each of the bowls. Sprinkle a little of the marinated "feta cheese" onto each salad, and top it with your desired amount of dressing. Enjoy!

Roasted Garlic and Herb Asparagus, Leeks, and Brussels Sprouts

Roasted Garlic and Herb Asparagus, Leeks, and Brussels Sprouts

Ok, I know brussels sprouts have a bad reputation as every child's (and some adults) most hated food, but trust me--make them this way, and they'll quickly become a mealtime favorite. Hopefully asparagus and leeks don't fall into the "most hated" category for you, but prepared with the sprouts, they are a fabulous combination. I cook them together, but serve them separately as pictured (though, this is really not necessary if you like all of the vegetables; I just do it in case I have guests who don't like one or the other, but I have to tell you, I've swayed many a naysayer with these little beauties!).

What You'll Need:

• Roughly 2 lbs. fresh brussels sprouts
• 1 large bundle asparagus
• 2 large leeks
• 1 cup extra virgin olive oil
• 6-9 cloves freshly pressed garlic (depending on how garlicky you feel today)
• 3 tbsp. Italian Seasoning
• 2 tsp. salt
• 2 tsp. pepper

What to do:

Preheat the oven to 400 degrees. In a large bowl or ziploc bag (these make things so much easier, and they're reusable if you wash them immediately!), combine all ingredients and combine thoroughly (this is where a ziploc bag and a good shake works best). Arrange the vegetables on two cookie sheets or jelly roll pans. Roast in the oven for 30-35 minutes, stirring once halfway through baking time. Vegetables should be browned on the outside and soft on the inside. Enjoy!

Tropical Mango-Avocado Salad with Pineapple-Mango Vinaigrette

Though this recipe may seem to suggest an odd combination of flavors, the marriage of sweet mango and strawberry, buttery avocado, pungent red and green onion, and tangy tropical vinaigrette is nothing short of sensational! One bite of this salad, and you'll be transported straight to the Caribbean Islands. It's absolutely crucial that you use VERY ripe mangos and avocados for this yummy dish (unripe fruits will not deliver the amazing flavor sensation that makes this salad special). This recipe makes enough for two large entree-sized salads or four side salads. Enjoy!

What you'll need for the salad:

• 10 cups mixed organic greens
• 2 very ripe mangos (if you want to be extra creative, use two different types of mangos! An especially good combination is sunset-colored Haitian mangos and yellow Honey mangos) peeled, seeded, and chopped into roughly 1-inch pieces
• 2 Hass or other large variety avocados, peeled, seeded, and chopped into small squares
• 1 small red onion, peeled and sliced into thin rings
• 1/2 bunch green onions, finely chopped
• 3/4 cup chopped, roasted macadamia nuts or almonds
• 6 large strawberries, stemmed and thinly sliced

What you'll need for the vinaigrette:

• 1/4 cup pineapple juice (fresh is best, but canned will do in a pinch)
• 1/4 cup green lemon olive oil (regular extra-virgin olive oil will work too, but it won't have quite the same citrusy kick)
• 2 tbsp. red wine vinegar
• 1 tbsp. mango vinegar (if you can't find this, just use more red wine vinegar)
• 1/2 tbsp. apple cider vinegar
• 1 tsp. brown sugar
• a pinch of salt and pepper to taste

What to do:

Divide mixed greens evenly between two (entree salad) or four (side salad) bowls. Evenly divide all other  salad ingredients--mangos, avocados, red onion, green onion, nuts, and strawberries-- between the salad bowls. Set aside while you prepare the salad dressing.

In a dressing bottle or small bowl, combine all vinaigrette ingredients and shake or mix until thoroughly blended. This vinaigrette tastes best when served at room temperature, so pour your desired amount of dressing on the salad and serve immediately. Leftover vinaigrette can be kept in the refrigerator for up to five days. 

Decadent--but not diet-killing--Butternut Squash Soup

Creamy, dreamy butternut squash soup is one of my very favorite things about autumn. The rich, delectable blend of flavors is irresistible. The only problem is that, when this favorite of comfort foods becomes a little TOO comforting and I eat three bowls of it, I have to live with the terrible guilt of having consumed very fattening and almost undoubtedly non-vegan fare. So, I came up with this delightful, guilt-free version of my own. It is every bit as flavorful and creamy as the "regular" versions, but has none of the fat (particularly, animal fat) and a fraction of the calories. I can't keep my husband out of it! I hope you love it as much as we do!

What you'll need:

• 1 tablespoon organic canola oil
• 1 cup chopped vidalia or yellow onion
• 2 - 3 cloves minced fresh garlic
• 2 tablespoons brown sugar
• 1 teaspoon ground cumin
• 1 teaspoon nutmeg
• 1 teaspoon cloves
• 2 teaspoons cinnamon
• 6 cups vegetable stock or broth
• 2 1/2 lbs. fresh butternut squash, peeled, cored, and diced (since peeling and dicing this squash is definitely the most time-and-energy-consuming part of this recipe, nobody will think less of you for buying the pre-peeled and chopped kind! It even comes organic now)
• 4 ripe Bartlett pears, peeled, cored, and diced (feel free to experiment with the types of pears you use--they can change the flavor of the soup in unexpected and interesting ways!)
• 1/2 a 16oz. package of silken tofu

 In a Dutch oven or large soup pot, heat the canola oil over medium heat. Add the chopped onion and cook, stirring frequently until soft and fragrant (about 5 minutes). Quickly (it's better if you have these ingredients pre-mixed and ready to toss in at a moment's notice) add the garlic, brown sugar, cumin, cinnamon, nutmeg, and cloves, and cook for just 30 seconds, stirring constantly.

Add the veggie stock, squash, and pears. Bring the mixture to a boil, cover, and reduce heat to medium-low. Simmer for 30 minutes (or until squash is very tender). Remove the soup from heat and add the tofu. Puree the mixture using an immersion/hand blender, and enjoy! If you don't have an immersion blender, I suggest you buy one, as they are inexpensive and super-duper handy, but you can definitely get around this by using a regular blender, so worry not!

*A note about spices: for my beloved readers who have not yet discovered the joys of using organic cooking spices, I just want to urge you to buy a couple of your very favorites and give them a try; compare the scent, color, and most importantly, flavor, against their non-organic counterparts, and I absolutely guarantee you'll be impressed! One of the easiest things you can do to make your cooking taste more gourmet is to upgrade to organic spices. I've also found that they don't have to be cost-prohibitive! At Fairway in NYC, I find them for $3 a bottle! Awesome! So give it a shot--you won't be disappointed.

Great Grains Medley with Chickpeas and Leeks

This delectable blend of pearl barley, a variety of brown rices, and bulgur--brought alive with delicious seeds and herbs--makes this an incredibly tasty side dish (or meal!), and a really healthy addition to your day--not to mention the fact that the explosive blend of textures and flavors makes for a little party in your mouth!

What you'll need:

• 6 teaspoons organic avocado oil, divided
• 1/2 cup sunflower seed kernels, unsalted
• 1/2 teaspoon salt, divided
• 2 teaspoons vegan margarine (as usual, I recommend Earth Balance)
• 1 1/2 cups thinly sliced leek (about 1 1/2 large leeks)
• 2 cups water
• 2 cups organic vegetable broth (homemade always tastes the best, but there are some great vegan brands on the market too if you just don't have the time)
• 3/4 cup uncooked pearl barley
• 1/2 cup brown rice variety blend (the wilder, the better! Go nuts!)
• 1/2 cup uncooked bulgur
• 1 can organic chick peas
• 1/4 cup chopped fresh Italian parsley
• freshly ground black pepper to taste
• optional: fresh basil leaves for serving (see photo)

What to do:

Heat a Dutch oven or very large frying pan (with a lid) over medium-high heat. Once the pan is sufficiently heated (test this by flicking a single drop of oil into the pan; if it sizzles, your pan is ready to go!), add 3 teaspoons of the avocado oil, the sunflower seeds, and 1/4 teaspoon of the salt. Stir frequently together for about three minutes, or until lightly browned and fragrant. Remove them from the pan and set aside for now.

Reheat your pan over medium heat this time, and add the remaining 3 teaspoons of oil, plus the vegan margarine. Once they melt, stir in the leek slices and cook for approximately 5 minutes, or until tender. Stir them frequently to keep them from sticking to the bottom of the pan.

Then, add the water, vegetable broth, pearl barley, and brown rice blend, and bring the mixture to a rolling boil. Cover the pan, reduce the heat to medium-low, and simmer for 35 minutes. Stir in the bulgur; re-cover and cook for another 10 minutes, or until the grains are tender and all the liquid is absorbed. Don't give in to the temptation to turn up the heat at this stage--it will only crispy-fry the bottom of your rice, turning it black and giving the rest of your dish a nasty flavor! Be patient, and keep the heat nice and low for fluffy, perfect rice. 

Once your rice looks just the way you want it (make it to your preference: pull it off the heat sooner if you like soupier rice, or cook it longer if you like drier rice), remove it from heat and stir in the sunflower seeds, remaining 1/4 teaspoon salt, parsley, chick peas, and pepper to taste. Stir and enjoy!

Presentation tip: For a special occasion (or if you're just feeling fancy!), trim each mound of the grain medley with a circle of basil leaves, and stick an extra sprig right in the center (see photo). It looks beautiful, and tastes delicious too!

Tangy Raspberry Mandarin Spinach Salad

This salad absolutely screams summer! From its fresh raspberry vinaigrette to the lovely array of farmer's market produce in the salad itself, this salad is absolutely delightful enjoyed on a summer evening, out on a starlit patio with a glass of white wine. Salud! (N.B. This recipe was inspired by one of my favorite vegan chefs, Colleen Patrick-Goudreau. While her recipe was delightful as is, I have modified it significantly to encompass a little more of summer's bounty. Thanks Colleen!).

What you'll need:

• 8 - 10 cups triple washed organic spinach leaves
• 3 cans mandarin oranges, drained (or, if you prefer, 3 fresh oranges, peeled, sliced, and quartered. Normally, I prefer fresh produce every time, but mandarins just have a very special flavor that lends itself nicely to this salad)
• 1/2 cup toasted macadamia nuts, coarsely chopped
• 1/4 cup raw or toasted sunflower seeds (depending on your preference--just stay away from salted)
• 2 tablespoons poppy seeds
• 2 cups fresh red raspberries
• 1 cup fresh golden raspberries (if you can't find these, just use more red ones)
• 1 cup fresh strawberries, washed and sliced
• 1/2 cup seasoned rice vinegar
• 1 tbsp. canola or coconut oil

 In a nice, big salad bowl, toss the spinach with the mandarin oranges, macadamia nuts, sunflower seeds, poppy seeds, 1 cup of the red raspberries (reserving one cup for the dressing), the golden raspberries, and the strawberries.

In a powerful blender, pulverize the the remaining cup of red raspberries, seasoned rice vinegar, and oil. You can either drizzle it over your salad for a beautiful effect (see above photo to see how striking this dressing is!), or simply toss it all together if you plan to eat it all that night. A word of caution: once you combine the dressing with the salad, it won't keep for more than about 12 hours, so I don't recommend mixing them unless you're absolutely sure you're going to eat all of it in one seating; better to store the salad and dressing separately and enjoy it again tomorrow!

Dynamite Israeli Pine Nut Couscous with Fresh Herbs

This couscous is SO delicious, it's practically indescribable.  It combines the buttery crunch of toasted pine nuts with the delectable chewiness of the giant couscous pearls, and just when you think your tastebuds couldn't possibly be any more overwhelmed, we hit ya with three garden fresh herbs and some shallots (I said practically indescribable)! Oh yeah baby...no mercy.

What you'll need:

• 3 tbs. vegan butter substitute (earth balance is my favorite)
• 3/4 cup pine nuts
• 1/2 cup shallots, finely chopped
• 1 1/2 cups (or roughly one average box) Israeli couscous
• 1 3/4 cups vegetable broth (homemade or store bought will do)
• 1 bay leaf
• 1/2 tsp. salt
• 1/4 cup fresh chopped parsley
• 1/8 cup fresh chopped thyme
• 1/8 cup fresh chopped oregano

Directions

1. Melt 1 tablespoon of the butter in a large frying pan over medium-low heat. Add the pine nuts and cook for 5-10 minutes or until golden brown and very fragrant, stirring frequently.   Transfer to a small bowl.
   
   
2. Melt the remaining 2 tablespoons of butter in the same pan over medium heat. Add the shallots and saute until they're golden. Add the dry couscous and bay leaf, and stir often until couscous browns slightly. Add the vegetable broth and salt and bring to a boil. Reduce heat to low, cover and simmer until liquid is absorbed and couscous is tender and fluffy. Remove from heat and stir in pine nuts, parsley, thyme, and oregano. Season with freshly ground black pepper for a little extra flavor!

Brunch Blueberry Muffins with Struesel Crumb Topping

This delicious blueberry muffins are a perfect combination of the Sunday morning classic and cinnamon-streuseled coffee cake usually reserved for fancy brunches. And best of off, you don't need any of the usual eggs, milk, or butter to pull them off! Whip up a batch of these the next time you invite the family over for breakfast, and I promise you--they won't know the difference ;)

What you'll need:

• 1/2 cup sugar
• 1/4 cup vegan margarine, softened (earth balance is my favorite)
• 1 tablespoon ground flax seed
• 3 tablespoons water
• ½  cup all-purpose flour
• ½ cup whole wheat flour
• 1 cup cake flour (if you can’t find this, just use more all-purpose flour)
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/4 cups non-dairy milk
• 1 ½  teaspoons vanilla extract
• 1 ½-2 cups fresh or frozen blueberries (though if frozen, thaw and drain before using)
• STREUSEL INGREDIENTS:
• 1/2 cup brown sugar
• 1/3 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 cup cold vegan margarine

Directions

1. Preheat oven to 375 degrees. Beat the flax seed and water until thick and creamy and set aside. In a mixing bowl, cream white sugar and softened margarine until very smooth. Add flax mixture; mix well. Combine flour, baking powder and salt; add the dry mixture slowly to the creamed mixture, alternating with the non-dairy milk. Stir in the vanilla. Fold in the blueberries. 
   
   If the batter seems too thick to spread into muffin cups, add a bit of extra non-dairy milk by 1/8 cups until you’re satisfied with the consistency—but don’t overdo it! Fill 12 greased or paper-lined muffin cups two-thirds full. Now, let's make the struesel! In a small bowl, combine the brown sugar, flour, and cinnamon; cut in the cold margarine until very crumbly. Sprinkle over muffins. Bake at 375 degrees on LOWEST oven rack possible to avoid burning streusel for 25-30 minutes. or until browned.

Bacon-laced Green Beans with Wild Mushrooms

These smoky, earthy green beans are divine with a main dish or on their own. If you can find it, an organic wild mushroom blend will make this dish extra-special.

What you'll need:

• 2 lbs. fresh green beans, washed and stemmed
• 1/2 lb. or one package wild mushroom variety (if you can't find this, cremini mushrooms work best), chopped finely
• 1/2 package your favorite vegan bacon, chopped finely
• 1 large red onion, peeled and chopped finely
• 1 tablespoon olive oil

In a large frying pan, heat the oil over medium heat and add the onions. Cook about five minutes, or until gently done (not quite browned). Add bacon and mushrooms, and allow to cook another five minutes, stirring frequently. Lay the green beans on top of the bacon mixture and cover, allowing to steam for 15 minutes, stirring occasionally. Stir the mixture together and continue to cook, uncovered, for 10-15 more minutes, or until the onions are caramelized and the mushrooms and bacon well browned. Enjoy!

Perfect Banana Bread

This vegan version of the American classic is every bit as rich, moist, and banana-packed as the original...I promise that you won't even miss the eggs! Quick tip: the easiest way to grind flaxseed is to use a coffee grinder! I discovered this through MUCH trial and error, and believe me--this way will cause you the least amount of stress.

What you'll need:

• 3 cups white  flour
• 1 teaspoon salt 
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon baking powder
• 3 tablespoons ground flaxseed
• 9 tablespoons water
• 1 cup vegetable oil
• 2 cups white sugar
• 5-6 bananas, very ripe (the blacker the better!)
• 3 teaspoons vanilla extract
• 1 cup chopped walnuts or pecans (optional)
• cinnamon and sugar for sprinkling                                                                                                                                   
•                                                                                                                                                           First, preheat the oven to 325 degrees. Then, beat the flaxseed and water together until thick and creamy (and mixer works best for this) and set aside. Sift together the flour, salt, baking soda, cinnamon, and baking powder in a separate bowl. Add the oil and sugar to the flaxseed mixture and beat well. Add bananas and vanilla to the mixture. Slowly mix in the dry ingredient blend and mix well. Add nuts, if desired. Divide the batter evenly between 2 well-greased loaf pans and sprinkle loaves with cinnamon and sugar. Bake for 1 hour.

Snickerdoodles

Snickerdoodles were my absolute favorite cookie as a little girl, and they still have a special place in my heart. This new twist on an old classic is dedicated to my Aunt Donna, who always let me help her make snickerdoodles before we went to the beach!

What you'll need:

• 1 1/2 cups white sugar
• 1/2 cup earth balance margarine, or other vegan margarine
• 1/2 cup earth balance shortening, or other vegan shortening
• 2 tbsp. ground flaxseed
• 6 tbsp. water
• 2 3/4 cups white flour
• 2 tsp. cream of tartar
• 1 tsp. baking soda
• 1/4 tsp. salt
• cinnamon and sugar to dip the cookies

Heat the oven to 400 degrees. Whip the flaxseed and water together until thick and creamy (this is easiest in a mixer). Add the sugar, margarine, and shortening, and blend throughly. In a separate bowl, mix the flour, cream of tartar, baking soda, and salt. Slowly add the dry mixture to the wet mixture and blend.

Roll the dough into 1 1/2 inch balls and roll them in the cinnamon and sugar mixture. Place 2 inches apart on ungreased baking sheet and bake 8-10 minutes (8 minutes if you like them soft, 10 minutes if you like them crunchier). Enjoy!

Heirloom Tomato Salad with Tangy Garlic Balsamic Vinaigrette

This gorgeous salad is as beautiful as it is delicious. At the height of summer, you can usually find lovely heirloom tomatoes at any well-stocked grocery store. For the loveliest and tastiest salad, select several different varieties of heirloom tomatoes.

What you'll need:

• 10 cups mixed greens
• 5-7 heirloom tomatoes in various sizes and colors (because variety is just more fun!)
• 2 cups fresh basil leaves, finely chopped
• 1 red onion, finely sliced

Tangy Garlic Balsamic Vinaigrette

• 1 cup balsamic vinegar
• 1/2 cup olive oil
• 5-7 cloves garlic, crushed (this is deliciously garlicky, so if it's a bit too much for you, take it down by 2-3 cloves for a milder dressing)
• 1 tsp. Dijon mustard
• 1 tsp. Italian seasoning
• salt and pepper to taste

First, let's whip up our dressing: combine all ingredients in a dressing jar or container, and shake wildly! Set aside and let the flavors blend for at least 30 minutes.

Arrange approximately 2 1/2 cups of mixed greens on each of four plates or large bowls. Divide the tomatoes, basil, and red onion equally among the plates. Drizzle each salad with dressing. Enjoy!

World's Most AMAZING Guacamole...No, Really!

Guacamole is, without a doubt, the greatest thing that's ever happened to tortilla chips! There are hundreds  of versions out there, but I like mine thick and chunky with lots of yummy flavors packed in. After you finish stirring this together, let it sit for about 30 minutes so the flavors can really blend beautifully.

What you'll need:

• 6-8 ripe avocados (the bigger, the better!)
• 2 fresh jalapeños, finely chopped (if you like a little heat--and I do--leave the seeds in. If not, scoop them out) 
• 2 medium tomatillos, husked and chopped into tiny cubes
• 1 large tomato, chopped into tiny cubes
• 1 red onion, very finely chopped
• Roughly 1 1/2 cups chopped cilantro
• The juice of 2 freshly squeezed limes
• 5-7 cloves garlic, minced
• salt and freshly ground pepper, as needed for flavor

 In a large tupperware container (this just makes things easier so you can just put a lid on your finished guacamole and store it--one less dish to wash!) or bowl, mash the avocados with a fork. Then, toss in all other ingredients and combine thoroughly. Do a little taste test and add more salt, pepper, or garlic until it's just right!

Brianna's Blueberry Buttermilk Pancakes

I know, I know--you thought you'd have to give up things like buttermilk to be a vegan, but fear not! There's a clever and easy way around it. By combining soy milk (or another non-dairy milk of your choice) with fresh lemon juice or vinegar and letting it curdle, the milk takes on a flavor and consistency very similar to buttermilk. I use this little secret to my advantage in this yummy breakfast recipe! Feel free to substitute other fruits for the blueberries for a yummy twist (strawberries and peaches are both great choices). The flaxseed and optional whole-wheat flour also make this recipe a fairly health-conscious breakfast treat.

What you'll need:

• 3  cups soy milk
• 3 Tbsp. fresh lemon juice or apple cider vinegar
• 2  cups all-purpose flour  ( or 1 cup white flour, 1 cup whole-wheat flour if desired)
• 2  teaspoons baking powder 
• 1  teaspoon baking soda 
• 1/2  teaspoon salt 
• ½ tsp. cinnamon
• 3  tablespoons sugar 
• 2  tbsp. ground flaxseed
• 6 Tbsp. water 
• 1 tsp vanilla extract
• 2 cups fresh or frozen blueberries 
• 4  tablespoons unsalted vegan margarine (I like Earth Balance for this), melted, plus 1/2 teaspoon for griddle 

 

First, whisk together the soy milk and lemon juice or vinegar. Let sit and curdle for 10 minutes.

Then, whisk together the ground flaxseed and water until frothy. Set aside.

In a large mixing bowl, stir together the flour, baking powder, baking soda, salt, cinnamon, and sugar. Make a well in the center of the dry mix and add soy milk mixture, flaxseed mixture, and 4 tablespoons melted margarine. Stir thoroughly to combine (it's ok if the batter has a few small lumps). 

 

Heat a large frying pan (or two, depending on how fast you'd like to cook your pancakes) over medium heat. Test the pan's heat by sprinkling a few drops of water on it; if the water bounces and spatters off the pan, it's hot enough. Thoroughly coat the bottom of the pan with margarine.

 

Pour enough batter into pan to nearly coat the bottom of the pan.

When the little bubbles on your pancakes start to burst, and the edges look slightly crisp, they are ready to flip. 

  Flip pancakes and cook for about one minute longer. Serve warm with maple syrup.