Overnight Marmalade French Toast

This is one of my oldie yet goodie favorite go-to breakfasts. It works especially well when I have leftover ciabatta or french bread that is stale and sitting in my fridge. I don't particularly like to throw away groceries because it's like throwing money down the drain. So when there is a way to use up the scraps in a new delicious way it's always a win. This is another great recipe from Lindsay Nixon if you haven't already bought her books or checked out the website, all I can say is what are you waiting for!

Ingredients

• 2 square multi-grain Ciabatta buns ( I get mine from Sam's club, they're freshly baked and vegan friendly) 
• 3/4 cup unsweetened almond milk (but any non-dairy milk will work)
• 2 Tbsp. chickpea flour (this little wonder is what provides the "egg-like" texture and taste)
• 1 tsp. ground cinnamon
• 1/4 tsp. sea salt
• 1/4 cup orange marmalade (pay close attention to the label and get one that does not contain high fructose corn syrup.... in other words, avoid the really cheap ones)
• Any topping of your choice, this morning I used pomengranate seeds, bananas, golden raisins, powdered sugar, slivered blanched almonds, and little maple syrup

Instructions

1. Slice the buns diagonally into 1/2 strips.
2. Lay the slices into a lightly greased 13x9 casserole dish
3. In a medium bowl whisk together the milk, flour, cinnamon, salt and marmalade until fairly uniform
4. Pour the mixture over the top of the bread aiming to have a consisent coating on all pieces
5. Cover dish with saran wrap and place in fridge overnight
6. In the morning, remove saran wrap and place in a 350 degree preheated oven for about 20 minutes
7. Plate according to desired serving size and top with your own liking
8. Enjoy!

Decadent Low-Fat Brownies

So I'm always looking for low fat but yummy desserts that I can easily make with stuff I have at home. While using special ingredients makes for interesting experiments in the kitchen, it's just not always practical. Plus, now that I live in Sherman none of the stores, including the health food store, carry the the same selection of organic and natural food products I'm used to from living in Denton. In fact, I always have a shopping list when I go down to visit my in-laws so I can purchase specific items that I like to use in my meals. 

I recently purchased Lindsay Nixon's new cookbook: Happy Herbivore: Light and Lean. All of the recipes in addition to being low-fat and fat-free as always are now also low calorie with specific measurements including Weight Watchers points, if you're doing that sort of thing. From her blog, Happyherbivore.com, she has made some famous black bean brownies... which I like. However, I wanted to try her new rendition of brownies that taste a little more traditional. Boy were these AMAZING!!!! If I hadn't made the recipe myself, by taste alone you would never have known that Tofu was the 1st ingredient. But boy does this little soy curd gem do the trick. Hands down these are the most delicious, moist, and decadent brownies I've ever eaten. And I've had many a brownie in my lifetime. I hope you're willing to venture out of your comfort zone a bit and give your taste buds and waistline an experience they will continue to thank you for.

Ingredients:                         Serves 9
1 package shelf stable 14-oz extra firm tofu
3 Tb. vanilla almond milk, divided
1/2 tsp. vanilla extract
1 Tb. balsamic vinegar
1/4 cup agave nectar
3/4 cup white whole-wheat flour
1 tsp. baking soda
6 Tb. unsweetened cocoa
2 Tb. brown sugar
3/4 cup vegan (non-dairy like Ghiradelli semi-sweet) chocolate chips

Instructions
1. Preheat oven to 350 degrees
2. Lightly grease (spray) and 8x8 in. baking pan
3. In a food processor or high powered blender combine the drained tofu, 2 tablespoons of almond milk, the vanilla, agave nectar, and the vinegar. Blend until there is a a smooth mixture and no visible chunks
4. In a medium mixing bowl combine the flour, baking soda, cocoa, and sugar together. Mix well.
5. Pour the blender mixture into the dry ingredients and add the remaining tablespoon of mix. The mixture should be shiny in appearance. Fold in the chocolate chips and pour into the baking pan.
6. Smooth out the batter to be nearly even in pan and put in oven
7. Bake in oven for 15-20 minutes until set. You don't want to over bake. The brownie will firm up as it sets.
8. Let cool and then slice and serve

I topped mine with Greek style plain almond yogurt. This was so delicious and Zacchaeus kept saying yum, yum.

Check out the awesome new cookbook here. It's a new staple in my kitchen.
 http://www.amazon.com/Happy-Herbivore-Light-Lean-Low-Calorie/dp/1937856976/ref=sr_1_1?ie=UTF8&qid=1390077585&sr=8-1&keywords=happy+herbivore+light+and+lean

Chickpea Taco Salad

Mine turned out a bit too spicy so I made a few minor modifications before putting the recipe on here.
- 2 cups cooked chickpeas
-2 tsp lemon juice
-1 Tbsp Bragg's Liquid Aminos ( or low sodium soy sauce)
-1 tsp ground cumin
-1 tsp pepper
-1/2 tsp paprika
-1/4 tsp garlic powder
-1/4 tsp onion powder
-1 Tbsp chili powder
-1/4 tsp oregano
Make the paste (everything except peas). Pour peas and paste in a ziplock bag. Seal and shake around until peas are completely covered.
Place peas on parchment paper and bake for 25 min at 400 degrees.
Place chips out on plate. Top with 2 cups chopped romaine lettuce. Place 1/2 peas mixture on lettuce and then top with quacamole, salsa, and olives.





If you'd like to try this recipe or many others check out this book.

Teriyaki chickpeas with mango/pineapple salsa

One of my favorite and easy dinners to make.
Mango/Pineapple Salsa
1 mango diced
1 6oz can crushed pineapple (in juice not syrup), drained
1/3 red onion, diced
1/2 tsp chili powder
1 Tbsp lemon juice
Mix all together and refridgerate
Chickpea Teriyaki
2 cups cooked chickpeas
1/4 cup low sodium Teriyaki sauce
1 Tbsp hot sauce
1 Tbsp raw sugar
- mix all in a cold pan and let marinate for 10 minutes
- turn on heat and cook covered ~ 5 min until liquid absorbed
The Whole Shebang
- place 1 cup cooked brown rice in bowl
- cover with a generous amount of salsa
- place half of the chick pea mix on top.... Enjoy!!

Black Forest walnut pancakes

So still on a kick for pancakes I made a new recipe this morning. It's very yummy, and rather than us syrup.I topped mine with jam and fresh fruit.
Ingredients
-3/4 cup whole wheat flour
-1/4 cup unsweetened cocoa powder
-1 Tbsp baking powder
-1/8 tsp. Salt
-1 cup unsweetened non-dairy milk
- 2 Tbsp raw organic sugar
-2 Tbsp agave nectar
-1/4 cup chopped walnuts
1. Sift together dry indregients
2. Mix nectar and sugar with milk til evenly distributed
3. Mix wet and dry ingeredients just until blended, then fold in walnuts
4. Let sit for 10 minutes ( this is necessary for it to rise and cook properly)
5. Make 1/4 cup size pancakes on the pan cooked on medium heat.

Cornmeal Berry Breakfast Cakes

Some mornings I just really want pancakes. Since becoming vegan I had to get creative and modify recipes to exclude the eggs but keep the flufiness and binding.
Here I've listed a couple recipes. Have fun and change up the ingredients as you want.
Cornmeal Berry Pancakes
-1 Tbsp ground flaxseed
-1.25 cups unsweetened almond milk
-1 cup ground oat flour (or half brown rice flour and half wheat flour
-1/2 cup cornmeal
-1/4 tsp. Almond extract
-1 Tbsp baking powder
-1 cup berries (frozen or fresh)
Combine all and lightly spray pan. Cook on medium (1/4 cup scoops at a time) until done.
Coconut Lime Pancakes
-1 1/2 cups ground oat flour
-2 cups unsweetened coconut milk
-zest and juice from 2 limes
-2 Tbsp. Ground flaxseed
-1/2 cup cornmeal
-2 tsp. Baking powder
-1/2 tsp. Cinnamon
1. Grind oats and flaxseeds --} transfer to a bowl
2. Add remaining dry ingredients
3. Blend wet ingredients
4. Combine dry and wet ingredients
5. Heat a skillet on medium and cook
Choco-Bluberry Pancakes
-1/2 cup brown rice flour
-1/2 cup whole wheat flour
-2 Tbsp cocoa powder
-1 Tbsp baking powder
-1/2 tsp. Cinnamon
- dash of salt
- 1 cup unsweetened non-dairy milk
-2 Tbsp Agave Nectar
-1/2 cup frozen or fresh blueberries
-1/2 cup vegan chocolate chips
-1/4 cup chopped walnuts
1. Fold wet ingredients into dry
2. Stir in berries, chips, and nuts
3. Spray pan lightly and cook 1/4 cup scoops at medium heat until done