Tag Archives: vegan breakfast

Easy Baked Blueberry Lemon Doughnuts

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Everyone’s been feeling a little off lately. The USA seems upside down, we’re all biting our nails to see what pops up next on the news.

We say, what the world needs now is DOUGHNUTS. I means, seriously, why not? Nothing like some baked comfort to put a smile back on your face, at least for a few minutes. This recipe is easily made gluten-free and/or nut free, and has no added salt or oil. If you omit the glaze, I’d argue it’s borderline “not-bad-for-you” as doughnuts go. And because we all need things to happen fast, we used Bisquick as the base, so you can pick any kind of Bisquick (regular, heart-smart or gluten-free) at your local supermarket. Don’t have a doughnut pan? No biggie, make these in a muffin tin. The recipe is flexible, so if you don’t have blueberries, use chopped strawberries, blackberries, raisins or dried cranberries. They’re all tasty!

Go ahead, indulge in some doughnuts. We all need a delicious reason to smile right now.

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Easy Baked Blueberry Lemon Doughnuts

2 cups Bisquick (any kind, we used gluten free)

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/2 tsp. ground cardamom

pinch ground nutmeg

1 1/2 cups unsweetened non-dairy milk

1/3 cup maple syrup

2 tsp. vanilla

zest of one lemon

1/3 cup fresh blueberries

 

Glaze (optional)

1 cup powdered sugar

2 Tbs. lemon juice

1 Tbs. unsweetened non-dairymilk

 

Preheat oven to 425. In large bowl, combine all dry ingredients: Bisquick, cinnamon, ginger, cardamom and nutmeg. Stir and make a well in the middle. Add all wet ingredients, non-dairy milk, maple syrup, vanilla and lemon zest. Stir until smooth and fluid. Fold in fresh blueberries.

Spray a 12-doughnut mold (or muffin pan) with non-stick spray. Divide batter evenly and bake 16 to 18 minutes, until doughnuts are puffy and baked through. Allow to cool in molds for 20 minutes before flipping out onto a cooling rack.

If using glaze ~ When doughnuts are cooled to room temperature, combine glaze ingredients, powdered sugar, non-dairy milk and lemon juice in a small bowl with a whisk. Pour glaze evenly over doughnuts and serve immediately. Store in fridge, if you have any left!

 

St Patty’s Irish Soda Bread

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Today is St. Patty’s Day. It’s the wearin’ of the green, the drink’ of the beer and a general celebration of Irish life. We’d like;y to humbly throw our contribution into the mix.

This recipe for Irish Soda Bread is really easy. Even a beginner baker can make it. We use vegan “buttermilk”, which is non-dairy milk curdled with apple cider vinegar. It doesn’t look awesome, but in this bread it tastes great, so please stick with the recipe. You won’t be disappointed!

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Irish Soda Bread is a traditional quick bread made without yeast. In Europe, soda breads began to appear in the mid-19th century when bicarbonate of soda (i.e., baking soda) first became available for use as a raising agent. Soda breads  meant that people who didn’t have an oven—and virtually nobody had an oven then—could make bread. They cooked the bread in  big cast-iron pot with a lid on it that would have been put right onto the fire. The great thing about baking soda is that it wasn’t as perishable as yeast, and it would have been relatively inexpensive.

SodaBread2DH_lrOur recipe for Irish Soda Bread is cross-posted on  Sister Eden. So click on over and whip up a batch today. We love it smeared with jam or jelly, and it’s a perfect way to begin celebrating St. Patrick’s Day!

Flaky Breakfast Biscuits with Beyond Meat Herbed Gravy

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Growing up in Tennessee, biscuits and gravy were a staple for the Dirty Hippie. Early into our relationship, I mastered a biscuit recipe he loved, but have been experimenting with gravies for years. This one strikes the ideal balance – the herbs and tamari make it salty and savory, and the Beyond Meat Crumbles are the perfect hearty bite to satisfy your morning appetite.

Serve this to any southerner – or southerner at heart – with a side of steamed greens and tempeh bacon for an amazing breakfast! Also a great option for brunches if you have company staying with you over the upcoming holiday season.

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Flaky Breakfast Biscuits

1/3 cup warm water (not boiling!)

2/3 cup plain almond milk, room temperature

1 packet active yeast

1 Tbl. sugar

2 1/2 cup all-purpose flour

1 1/2 Tbl. baking powder

1/2 cup cold vegan margarine (we used Earth Balance)

Combine water and almond milk in non-reactive dish (like glass or plastic). Add sugar and yeast packet, stir gently and allow to bloom in a warm area for 10-15 minutes. Mixture will be foamy and bubbly.

In a large non-reactive bowl, sift together flour and baking powder. Using a pastry cutter or fork, cut the cold vegan margarine into the flour until you achieve the texture of course sand – it will be like a crumb topping. Don’t overmix the margarine, a few chunks are fine and will give the biscuits a delicious taste and texture.

When yeast has bloomed, gently stir it into the flour/margarine combo until just combined. Don’t overwork, or the biscuits will be tough. Allow to rise in the mixing bowl for 30-40 minutes. This step is crucial to getting a light, airy biscuit!

After rising, preheat oven to 400. Turn biscuit dough onto a floured surface and press down to about one-inch flat. There’s no need to use a rolling pin, the rustic look of doing things by hand is perfect for biscuits! Use a ball jar, drinking glass or cookie cutter to make round biscuit shapes. Cut into 12 to 15 round biscuits and repeat with any leftover dough until it’s all used up.

Transfer biscuits to a parchment-lined cookie sheet and bake for 20 minutes at 400. When done, the biscuits will have doubled in size and turned a golden brown color. Allow to cool 5 minutes before serving.

These biscuits can also be made a day or two ahead and re-warmed in the oven or toaster oven to make serving easy! Just store in a container or bag in the fridge until ready to serve. Also, if you like jams and jellies, these biscuits go well with sweet breakfasts, too – or even work as dinner rolls!

 

Beyond Meat Herbed Gravy

Cooks’ Note: Before you start this recipe, you need to know about kuzu root starch. It’s our favorite thickener and will show up flour roux, arrowroot and cornstarch any old day of the week in gravies, pies and other recipes. But, it’s not easy to find. Eden foods makes it, and you can buy it on Amazon or at most Whole Foods locations. It’s important to follow the directions, though. If you don’t dissolve it in cold water first, it won’t work!  Can’t get your hands on kuzu root starch? No worries. You can still make this with cornstarch or arrowroot, which are widely available at any grocer. Just mix  3 Tbl. cornstarch or arrowroot with 4 Tbl. water instead and follow the directions below.

1 Tlb. whole fennel seeds

1 Tbl. tamari or soy sauce (we use San-J brand)

1 tsp. powdered dry sage

1 tsp. marjoram

1/2 tsp. dried thyme

1/2 tsp. dried tarragon

1/2 tsp. white pepper

pinch cayenne, optional

pinch nutmeg, optional

1 package Beyond Meat Beefy Crumbles, thawed

4 cups vegetable stock

3 Tbl. kuzu root starch, dissolved in 4 Tbl. cold water

Over medium-low heat, add fennel seeds to a large pot. Toast fennel seeds about 1 to 2 minutes, until just fragrant; do not brown or burn seeds. You can skip this step if you are in a hurry, however, toasting will really change and maximize the flavor.

Add tamari sauce,  sage, marjoram, thyme, tarragon, white pepper, cayenne and nutmeg to the pan with entire pack of Beyond Meat Beefy Crumbles. Over low heat, allow herbs to flavor Beyond Meat for about 5 to 7 minutes, stirring occasionally.

In a small bowl, combine kuzu root starch with cold water. Stir briskly to dissolve and set aside.

Add vegetable stock to the pot with herbs and Beyond Meat. Simmer about 2 to 3 minutes, until broth is warmed through, then add the kuzu root starch in water. Bring gravy to a low boil, stirring frequently. It will thicken up in about 3 to 5 minutes. When it reaches your desired thickness, take it off the heat and serve over warm biscuits!

This gravy is also delicious over mashed potatoes!

 

To try Beyond Meat, check out their latest coupon at this link!

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