Tag Archives: brunch

TOFU CHILAQUILES (V+GF)

Tofu Chilaquiles

Who else loves brunch as much as I do?! Chilaquiles are hearty, filling, satisfying and the perfect crowd pleaser.  This recipe is healthier and quicker than most recipes since we will be using my all time favorite chip company Beanfields instead of fried tortilla chips (cheers for shortcuts!)  Beanfields is corn and gluten free, made from brown rice and beans so you get double the fiber and protein. They are continually creating different flavors which can now be found at Whole Foods. You can thank me later for introducing you to this amazing product!

Tofu Chilaquiles

Tofu Chilaquiles

Chilaquiles are usually served with an egg on top but this recipe is vegan friendly and most importantly full of deliciousness and packed with flavor. The crispy tofu crumble gives a nice texture and of course added protein. Yes, this dish is packed with PROTEIN.

Tofu Chilaquiles

Cashew Creme:
1 cup cashews, soaked overnight
1/2 cup water
2 tbsp lemon juice
1 tsp garlic powder
1 tsp salt

Ingredients:
1 8oz. bag White Bean Beanfields Chips
1/2 block firm tofu
1 tbsp nutritional yeast (nooch)
1 tsp garlic powder
1/2 tsp cumin
1/2 medium onion, diced
2 cloves garlic, minced
1-15 oz. tomato sauce
1/4 cup vegetable broth
1 tbsp smoked paprika
1 tsp chili powder
1 tsp liquid smoke (optional)
salt and pepper, to taste

Steps:
1.) Blend all the ingredients for cashew creme in high speed blender until creamy. Set aside. Prepare tofu by removing/draining excess water by covering with a paper towel and placing a heavy item on top.

2.) In a medium pan, heat 1 tbsp olive oil on medium high heat and crumble in tofu. Add in garlic powder, nooch, cumin, salt and pepper to taste. Stir and cook until tofu is slightly crispy for about 5-7 minutes. Set aside.

3.) In a separate large skillet, saute garlic and onions for about 2 minutes until soft. Add paprika, chili powder, liquid smoke, salt, pepper and stir. Add in tomato sauce and vegetable broth, cook for 5 minutes or until liquid is reduced. Reduce heat and add in Beanfields (or tortilla ) chips. Gently toss chips to generously coat with salsa and simmer for about 5 minutes until chips are softened.

4.) Transfer chilaquiles to serving plate, top with crispy tofu crumble, a few pieces of avocado slices, pico de gallo, drizzle with cashew creme, fresh cilantro and lime wedges. Best served immediately.

Tofu Chilaquiles

Enjoy!
xoxo Sarah

VEGAN LEMON POPPYSEED DOUGHNUTS

Vegan Lemon Poppyseed Doughnuts

Today is the day. The day we break the internet with the endless love and gluttonous photos of #nationaldonutday! What is the difference of a “donut” and “doughnut”? The only difference is the way the cake is made. A traditional (the best and most sinful way of eating a donut) would be fried where a doughnut (the more classier and “healthier” version) are baked.

Personally if I’m going all in I will have a full on fried, yeasty piece of heaven, but today is a special day dedicated to all those that will be recovering from the donut hangover so why not a much easier and less greasy version of a DOUGHNUT?

Vegan Lemon Poppyseed Doughnuts

Vegan Lemon Poppyseed Doughnuts

Ingredients:
1 flax egg (1 tbsp flaxseed meal+3 tbsp warm water)
1/2 cup almond milk
1 tbsp coconut oil
zest of one lemon
1/2 lemon, juiced
3-4 tbsp agave
1 cup all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1 tbsp poppy seed

Vanilla Raspberry Glaze:
1 cup powdered sugar
1 tbsp almond milk
1/4 tsp vanilla extract
1/4 cup fresh raspberries, roughly chopped

Steps:
Preheat oven to 350 degrees. Grease doughnut pan with cooking spray.

In a medium bowl, mix flax egg, milk, lemon juice and zest, and coconut oil until combined. In a separate bowl whisk dry ingredients. Carefully add wet ingredients to dry mixture making sure not to over mix. (folding mixture if needed)

Fill batter into a pastry bag and cut tip to release batter into the baking pans. Fill  a little past half full. Bake for about 12 minutes until cake is light and fluffy.

Set aside to cool.

In a separate mixing bowl, whisk powdered sugar, milk, and extract until glaze forms. Carefully fold in raspberries, making sure not to crush them so the red color does not bleed. Dip each doughnut and set on cooling rack to have excess glaze drip down.

Optional: Stack 2 doughnuts together filling each with more glaze and fresh raspberries.

Enjoy!
xoxo Sarah

 

 

 

GLUTEN FREE+VEGAN CREPES

GF+V Crepes

Crepes have been a slight obsession lately and I can’t help but stare at these photos and drool as we speak. Not only is this a quick a simple recipe, but guilt free. Crepes are a great way to get creative in the kitchen. It’s pretty much a blanket for any of your sinful fillings that you desire to have. That might have been a little foodporn but I mean how can you not when the possibilities are endless?

GF+Vegan Crepes

GF+Vegan Crepes

Processed with VSCOcam with a7 preset

Ingredients:
1 cup Gluten Free Flour
3/4 cup almond milk
2-3 tbsp filtered water
salt and pepper, to taste

Steps:
Whisk flour, milk and water together. Add more water if consistency is too thick. Season salt and pepper to taste.

On medium high heat, coat pan with cooking oil. Pour 1/4 cup of batter in the center of the pan and swirl the pan in a circular motion so the edges are coated evenly. Cook for about 1-2 minutes until edges are light brown. Carefully loosen edges and flip and cook for an additional 1-2 minutes. Set aside and fill with options listed below or your own creative creations!

Fllling options:
Fresh spinach, arugula or mixed greens of choice
Sliced avocado
Vegan Creamcheese, tomato and fresh basil
Sauteed mini garlic heirloom tomatoes
Quick Mushroom “bacon”
* (recipe below)

1 cup mushrooms, sliced
2 tbsp soy sauce
1 tbsp maple syrup
1/4 tsp liquid smoke
1/4 tsp paprika, optional
Whisk soy sauce, maple syrup, liquid smoke and paprika together. Toss in sliced mushrooms and saute for about 2-3 minutes until mushrooms shrink in size and are tender.

Enjoy!
xoxo Sarah

VEGAN HOLLANDAISE SAUCE

Vegan Hollandaise Sauce

Since living in LA, the two most anticipated events that I look forward to on the weekends are:
1.) The less (but not so much better) horrendous traffic on the 405 and 101 freeway
2.) Brunch, Brunch and BRUNCH again!

When I think of “brunch” I immediately think of Eggs Benedict. The creamy eggy sauce is filled with unflattering saturated fat and other components you probably wouldn’t want to know. Since becoming vegan, I didn’t think twice about trying to mimic the raw and buttery sauce but here I am with the recipe so you can enjoy the same right at home without the guilt. Also another bonus, this vegan option is simple, quick and can be enjoyed as is and saved for later use on a piece of avocado toast (another basic brunch option:)

Vegan Hollandaise sauce

Vegan Hollandaise Sauce

Ingredients:
1/2 cup raw cashews, soaked overnight
1 tbsp nutritional yeast
1/2 tsp tumeric
4-5 tbsp almond or soy milk
1 tbsp apple cider vinegar
2 tbsp coconut oil, melted (optional)
half lemon, juiced
salt and pepper, to taste

Steps:
In a high-speed blender, blend ingredients together until creamy. Slowly add melted coconut oil and blend until well incorporated. This part can be omitted for a no-oil option but will give a loose and flavorful finish to the Hollandaise sauce.

Drizzle on top of your favorite Benedict recipe. Stay tuned for vegan Benedict options.

Enjoy!
xoxo Sarah