Monthly Archives: March 2016

Easter “Egg” Pastry

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All Easter brunches need a great meal centerpiece. Growing up, my family usually placed either a ham or lamb in the spotlight. But that was another lifetime. Nowadays, our Easter celebrations are a bit kinder.

This year, we decided to that it was time for a new, elegant spin on the Easter brunch. We hit Roots Market and picked up some stuff from Follow Your Heart – vegan cream cheese, vegan cheese slices and VeganEgg. And here’s what we baked up – an “egg” stuffed bread with vegan cheese and veggies. This beauty tastes as amazing as it looks and – surprise – it’s not that hard to make! Not doing an Easter brunch? This is great for breakfast or brunch anytime of year!

eggbread3_lrEaster “Egg” Pastry

2 oz. vegan cream cheese, room temperature (we used Follow Your Heart)

1 Tbs. Italian seasoning blend

1 box of Follow Your Heart VeganEgg

1 tsp. black salt (aka kala namak)

1/4 cup finely minced onion

2 cloves garlic

1/2 cup finely chopped fresh spinach

1/3 cup finely chopped roasted red pepper (from a jar)

1 tsp. ground black pepper

1 Tbs. dried oregano

2 tubes “Crescent” style bread

4 slices vegan cheese (we used Follow Your Heart American)

 

Begin by preheating you oven to 350.

Mix together the vegan cream cheese and Italian seasoning in a small bowl. Set aside for flavors to combine.

Prepare entire box of VeganEgg according to box directions using ice cold water and a hand mixer. Add black salt. Cook following directions to make scramble. Pour into a bowl and set aside.

Using the same pan, saute onions and garlic until soft. When lightly browned, add to scramble. Add chopped spinach, chopped roasted red pepper, black pepper and oregano to scramble and fold to combine.

To assemble the Pastry, line a large baking sheet with parchment paper. Open both tubes of Crescent-style rolls on the cookie sheet and lay the dough together, to make one large piece of pastry. Using your fingers seal all edges together.

Smear the seasoned cream cheese down the middle third of the pastry sheet. Top with the slices of cheese, and then add all the VeganEgg/veggie mixture. Be careful to stack the VeganEgg upwards, keeping it all in the middle third of the pastry.

Using a knife, cut twelve slits on the two sides of the pasty sheet, making what looks like fringe on either side of the VeganEgg-third. Criss-cross the pastry strips back and forth to cover and seal the VeganEgg middle. Fold the ends upwards and tuck them under the pastry “weaving.”

Bake for 20-25 minutes at 350, until pastry is golden brown and crisp. Allow to rest for 10 minutes to set-up before slicing. Serve warm; makes twelve portions.

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Below, this is the VeganEgg product from Follow Your Heart. This little box of powder makes incredible, well, vegan eggs. You can use it for omelettes, scrambles, quiches and more. We wanted to state for the record – FYH did not give us product or money for this post. We just really liked the VeganEgg and wanted to make something yummy with it to share with you, and our family, for Easter.

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Almond Orange Cookies

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Easter and springtime are almost upon us. Actually, the spring equinox just passed, and Easter is in four days! And usually, this time of year, we  post a treat for the holiday – typically some sort of candy we’ve tried to make-over with less junk in it.

How about cookies instead? Doesn’t everyone love a cookie? These cookies are easy to make and have bright, sunny-day flavor. They are also gluten-free and will make a fine addition to any spring brunch buffet or afternoon teatime over the holiday weekend. (Let’s be real – we’d eat these anytime!)

almondcookie_lrAlmond Orange Cookies

1 1/2 almond meal flour

2 Tbs. arrowroot starch

1/2 cup vanilla almond milk

1/4 cup sugar

2 Tbs. canola oil

1 tsp. orange extract (or use vanilla extract)

zest of one orange

1/8 cup sliced almonds, for garnish

Preheat oven to 350. Line two cookies sheets with parchment paper or silcone baking mats.

Mix dry ingredients, almond meal and arrowroot in a large bowl. In a second bowl, combine wet ingredients, almond milk, sugar, canola oil, orange extract and orange zest. Whip wet ingredients together, then pour into dry ingredients. Stir together until well combined and smooth. Be sure no lumps of almond meal remain.

Drop  by tablespoon onto prepared baking sheets, leaving room for cookies to spread slightly. Top each cookie with a pinch of sliced almonds.

Bake at 350 for 12 minutes until set up and lightly browned at edges. Allow to cool on baking sheet for 10 more minutes before moving to a cooling rack. Makes about 20 cookies.