Apple Spice Baked French Toast

This weekend has been a whirlwind of activity, from running errands all day Friday to spending Sunday with our church's Adventurer Club at the state-wide annual Fun Day. Last year before Fun Day, we made a quick stop at a fast food chain to grab breakfast on the fly -- I hadn't planned very well that morning ;-). Well, I've turned over a new leaf this year and wanted to make sure that my children weren't fueled by a package of deep-fried tater-tots and deep-fried french toast sticks. I whipped up this apple spice baked french toast based on a recipe for pumpkin streusel baked french toast by Two Peas and Their Pod. I've thoroughly enjoyed every recipe I've tried from their blog (veganized, of course!)

This french toast is more of a casserole and is wonderful if you are short on time. I make it the night before and either bake it that night to reheat in the morning for a super-fast meal or bake it in the morning while I am getting ready for the day. Either way, it's very tasty. 

You'll want to use a whole grain or whole wheat baguette or other crusty bread for this to turn out well. 

Ingredients:

1/2 of a long whole wheat baguette

6 Tb. chia gel or 3 Tb. flax gel

1 1/4 cup almond milk

1/2 cup apple butter (made by cooking applesauce down until a thick spreadable consistency - like a thick puree)

1/4 cup brown or natural granulated sugar

1 Tb. vanilla

1/4 tsp. cinnamon or cardamom

pinch ground allspice

1/2 a Fuji or other apple of choice, peeled and diced

1/4 cup Craisins or dried tart cherries

Streusel Topping

1/2 cup whole wheat flour (or a mix of white and whole wheat)

1/3 cup rolled oats

1/4 cup brown sugar

1/4 tsp. cinnamon or cardamom

1/4 cup walnuts, chopped (opt.)

1/8 tsp. salt

1/4 cup margarine, cut into pieces

Instructions:

Spray a 2-qrt. glass casserole dish with cooking spray. Tear or cut baguette into large bite size pieces and arrange evenly in the pan.

In a medium mixing bowl, combine milk, chia or flax, apple butter, sugar, vanilla, spices and diced apple. Whisk to thoroughly incorporate. Pour evenly over bread pieces and press bread down a bit into the milk mixture. Sprinkle dried cranberries or cherries over the french toast.  Cover casserole with plastic wrap and refrigerate until ready to bake. {Usually allow overnight or several hours for the bread to absorb the liquid.}

In a small bowl, mix together flour, brown sugar, oats, walnuts, salt and cinnamon or cardamom. Cut in margarine pieces with your fingers or a fork until the mixture looks like small peas. Pour streusel into a plastic baggy and store in fridge.

When ready to bake the french toast, preheat oven to 365 F. Remove casserole and streusel from refrigerator. Spread crumb topping evenly over french toast and bake for 55-60 minutes until casserole is set and crunchy golden brown on top. 

Serve with vegetarian sausage or tofu scramble for a amazing breakfast. 

Yield: 6 large pieces

Kale Salad with Toasted Pepitas

Yet another delicious variation on a kale theme. Kale is one of the powerhouses of nutrition; a dark, green, fiber-rich bunch of health. I am somewhat new to the juicing/green smoothie scene, and kale is a staple in most green juices and smoothies for its nutrient dense properties. See my previous post on White Bean Kale Soup {click here} for more detailed information on what kale provides. 

My best friend from high school sent me a recipe for one of her new favorite addictions, Massaged Kale Salad from Aarti Sequeira of the Food Network. The original salad contains diced mango and toasted pepitas with a lemon-honey vinaigrette. I didn't have mango, so substituted the next best thing...sweet bell peppers. I know, I know... no where near mango. 

You really have to massage the kale to work the fibrousness (is that a word?) out. It might seem like a little work, but it's really so much better that way. 

Ingredients:

1/2 large bunch kale, washed and deveined

1/2 fresh lemon

8 black olives, sliced

1/3 cup diced red and yellow sweet peppers

2 handfuls toasted pepitas (try sunflower seeds or toasted pine nuts, too!)

Salt, to taste

Dressing:

1/2 fresh lemon, squeezed

2 tsp. honey

pepper (opt.)

scant 1/4 cup olive oil

Instructions:

Roll kale leaves into small bundles and thinly slice into ribbons (this is called chiffonade). Place into a large bowl. Squeeze the juice of half a lemon over the greens, drizzle a small amount of olive oil over, and sprinkle with salt. With your hands, massage kale for perhaps one minute, until the fibers have broken down and greens are slightly wilted. 

Add black olives, sweet peppers and pepitas (or other seeds) to green mixture and stir to combine. 

In a small bowl, combine juice from the other half of the lemon, 2 tsp. honey, and black pepper (opt.) and whisk. While whisking, slowly add the olive oil in a steady stream, until a emulsion forms. Pour dressing over kale greens and toss to mix well. 

Taste salad and adjust for seasonings.

Yield: 2 1-cup servings, or 4 1/2-cup servings

100 calories per 1/2 cup (slightly less if you don't use all the dressing.)

Anytime Pancakes {Apple Cinnamon Cranberry}

Sunday mornings are lazy. It's a time when my children can sleep in, I can get caught up on my laundry mountain, and make something a little more special for breakfast than the typical cold cereal. Lately I've been experimenting with do-it-ahead recipes such as baked oatmeal and over-night french toast that I just have to heat up in the morning and it's ready to go. One time-saving plus about this recipe is that it can be made into a mix that's super quick to throw together. Breakfast can be on the table in no time!

My good friends, Stephanie and Sarah (www.givethemsomethingbetter.com) published the original recipe for these pancakes in their cookbook Give Them Something Better, and they've given me permission to post it with my adaptations. 

Ingredients:

1 cup whole wheat flour

1 cup unbleached white flour

1/2 cup cornmeal

1 Tb. baking powder

1/2 tsp. salt

scant 1/2 tsp. cinnamon

1 1/3 cup water

2/3 cup soy, almond, or coconut milk

1/4 cup oil

2 Tb. brown sugar

1 Granny Smith apple, peeled and grated
Dried Cranberries (opt.)

Instructions:

Whisk together dry ingredients in a medium bowl. In another medium bowl, combine wet ingredients (including grated apple and brown sugar). Stir together wet and dry ingredients to form a batter. Heat a skillet over medium-high heat (you can spray the pan with cooking spray or drizzle a small amount of oil on the pan, too). Using a ladle or 1/3 cup measurement, pour batter onto skillet, sprinkle a few dried cranberries decoratively over the surface, and cook until the pancakes are golden brown on both sides, about 3-5 minutes. 

Yield: Varies depending on desired size of pancake! :0) I made 9-10 medium sized pancakes. 

If you have any leftovers, pop them in a ziploc bag and refrigerate them. When you are ready to use, simply place 1-2 on a plate and microwave them for about 20 seconds on each side. Optional Toppings: margarine, peanut butter, pure maple syrup, applesauce, thickened fruit, etc... The possibilities are endless. 

Enjoy this hearty breakfast.

Pumpin' Pumpkin Pie Smoothie

Every once in a while I get an urge for something pumpkin. Lately it's been pumpkin pie oatmeal and pumpkin bread. While trying to decide what to make for breakfast yesterday, I spied some leftover pumpkin puree in my refrigerator....right next to some leftover coconut milk. Oh, the possibilities! What emerged from my imagination was so smooth and creamy, so delicious, I had to share it with you. 

Ingredients:

1 frozen banana, broken in chunks

1/2 cup canned coconut milk

1/2 cup soy or almond milk

1/2 cup pumpkin puree

1/2 tsp. cinnamon

1 heaping Tb. brown sugar or sweetener of choice

1 Tb. chia gel or ground flax seed

1 capful vanilla extract

Instructions:

Place all ingredients in blender and blend until very smooth and creamy. 

Yield: 2 cups

Calories: approximately 194 per 1-cup serving

Try this! A dollop of fat-free non-dairy whipped topping and some artfully crushed graham cracker sprinkled over the top for a guilt-free dessert.

Mmmm. I'm gonna to go whip me up some breakfast now... :-)

Baked Doughnuts...Need I say more? :-)

I really always wanted to make doughnuts. When I was a little girl, there was an elderly gentleman who lived up the road from us and he was famous for his delicious (fried) doughnuts. I've always thought the raised doughnut making process would be difficult: making the batter, waiting for the oil to reach just the right temperature, making sure it doesn't get too hot and incinerate your doughnut, frying batch after batch...Wouldn't it be nice if there was an easy baked recipe that didn't require the wait? I've found one! 

I modified a Pinterest recipe from Shugary Sweets, and found that it was very easily made vegan and CHOCOLATE! Be careful with this recipe...it's rather addicting, and if you're watching your weight, well...

Ingredients:

Vanilla Variety

2 cups all-purpose flour

3/4 cup granulated sugar

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. nutmeg

1 tsp. salt

2 tsp. vanilla 

1/4 c. vinegar (or egg replacer to equal 2 eggs)

1 cup soy, coconut, or almond milk

2 Tb. soy margarine, melted

Chocolate Variety

Simply add 1/3 cup carob or cocoa powder and 1/2 tsp. cinnamon to dry ingredients listed above. 

Instructions:

Preheat oven to 375. Spray a doughnut pan with cooking spray (or lightly grease with Crisco) and set aside. 

In a large bowl, whisk together all dry ingredients. In a separate small bowl, combine all wet ingredients. Add wet to dry ingredients and gently mix just until all the flour is incorporated. You'll have a fluffy thick batter. Spoon batter into a piping bag (or a Ziploc style plastic bag) and snip off the corner so that it is about the same size as the width of your doughnut pan indentions (?). Squeeze batter into each doughnut form, filling about 3/4 full. 

Slip doughnuts into the oven and bake for about 12 minutes. You'll want to check them and if the cake feels firm and bounces back when you touch it, they're done! YAY! Remove from oven, allow to cool for a few minutes, then turn the pan over to release them. I place them on a wire mesh cooling screen. When they are cool, they are ready for your favorite glaze.

Here is the one I used from Chef Chloe Coscarelli:

Chocolate Glaze

1/4 cup vegan chocolate chips

2 Tb. plus 1 tsp. soy milk

1/2 cup powdered sugar 

Combine chocolate chips and soy milk. Process in microwave for about 30 seconds or until chocolate chips have become melty and it becomes a sort of ganache. Stir in powdered sugar and whisk until smooth. 

Dip your doughnuts head first into the glaze, swirling your wrist around to evenly coat the top of the doughnut and twisting the doughnut as you remove it to give it a nice finish. Decorate with your favorite toppings: nuts, sprinkles, etc. 

Enjoy!!! 

Yield: 9-10 doughnuts

Broccoli "Cheddar" Soup

This soup is rich, creamy, and delicious...you wouldn't guess that there isn't a shred of cheese in it! The cheddar-like color comes from some very secret ingredients: cooked potatoes, carrots, and onion. Pretty much guilt-free, right? Just the way I like it. 

I first tasted this soup in academy and searched high and low to find the recipe after I graduated. I honestly can't say who to give credit to for this family favorite. I'm glad they developed it, though! I have made a few modifications to suit my family's taste. 

Ingredients:

2 carrots, washed and cut into medallions

2 medium potatoes, peeled and cubed

1/2 onion, peeled and roughly chopped

1/2 cup cashews

1 Tb. Tahini

3 cups water

2 tsp. salt

3 cups fresh or frozen, thawed broccoli florets, cut rather small

Instructions:

Place carrots, potatoes, onion and water in a medium pot and bring to a boil. Allow to cook until the carrots and potatoes are softened (not the consistency of mashed potatoes, though) and easy to blend. Pour into a blender base and add cashews and salt. Blend until very smooth and creamy. If you have a conventional blender, this might take a little while. Add liquid if necessary to get the smooth texture and consistency you'd like. 

Meanwhile, steam broccoli florets until crisp-tender in a small amount of water. Drain and set aside. 

Pour "cheese" sauce into a large pot, add broccoli and bring to a light boil. Serve hot with crackers. 

So easy, and perfect for a cold winter day! Enjoy

Layered Chicken Enchiladas {Southwestern Style}

I was invited to share and demonstrate some of our favorite recipes at a Living Healthy Supper Club recently. When I consulted with my husband {we have too many favorite recipes and I had to narrow it down}, he suggested a New Mexican theme. We lived in Los Lunas, New Mexico for a summer...just long enough to fall in love with the food of the American Southwest. I found that a traditional and easy enchilada recipe --New Mexican style--didn't include laboriously rolling tortillas, but simply stacking them! That instantly became my go-to process. I rarely make rolled enchiladas anymore. It's just too easy to layer them and pile the filling high!

The first dish I'm presenting to you from my New Mexican-themed Supper Club demonstration is Layered Chicken Enchiladas. I wanted to showcase some easy ways that meatless, dairy free substitutions could be made for typical recipes. 

Layered Chicken Enchiladas

Prepared Enchilada sauce (recipe to follow)

1 bag Daiya Cheddar Cheese or a batch of my Nacho Cheese Sauce

18 Corn Tortillas

Prepared Soy Curls (recipe to follow)

Preheat oven to 350 degrees. Pour a ladle of enchilada sauce in base of 9 x 13 casserole dish. Lay 6 corn tortillas evenly over surface of sauce. Spoon prepared chicken substitute over first layer of tortillas. Sprinkle about 1/2 cup of Daiya Cheddar cheese over the chicken. Pour a small amount of enchilada sauce over the filling. Repeat layers of tortillas, filling, cheese and sauce until you reach about an inch from the top of casserole dish. Smother the final layer of corn tortillas with enchilada sauce, sprinkling Daiya over the top. Cover casserole with foil and bake for 35 minutes or until sauce and cheese is bubbly. Serve and enjoy with salad, spanish rice, and crockpot beans. 

Enchilada Sauce:

1/4 cup canola oil

1/4 cup flour

1 T. chile molido powder (New Mexican style) 

2 tsp. cumin

1 tsp. dried onion

1/2 tsp. garlic

1 1/2 - 2 tsp. lemon juice

1 cup tomato juice

2 cups water

Pinch of oregano

1 1/2 tsp. salt

Whisk together canola oil and flour in a medium sauce pan over medium high heat. When it begins to brown slightly, add chile and spices. Continue stirring and add rest of ingredients, water first, then juices, oregano, and salt. Stir until it begins to thicken slightly. If it is too thick, add a little more water. 

Prepared Chicken Style Soy Curls

(from Give Them Something Better by Sarah Frain and Stephanie Howard)

4 cups boiling water

3 cups Soy Curls

1 Tb. oil

1 small onion, diced

1/4 cup vegetarian chicken seasoning

Salt, to taste

Soak soy curls in water for about 10 minutes. Drain. Sauté soy curls, onion, and chicken seasoning in a small amount of oil until golden brown. 

This recipe makes a large 9 x 13 casserole. We cut it into 12 equal servings.