Tag Archives: Breakfast

Hummus English Muffin

Breakfast routines can get boring if you let them. So don’t!

Sure Earth Balance, peanut butter, and jam are all great on bread, but don’t restrict yourself to sweet. If bagels can have savory toppings, why not English muffins?

An Ezekiel English muffin topped with creamy hummus, spinach, tomatoes, and red onions really hits the spot in the morning! I’m sure hummus is great on toast and bagels too, but I have yet to have that pleasure!

I made my first mosaic. The centering of the plate isn’t quite consistent, but I like it anyways.

Happy Monday!

Babycakes NYC in…LA?!

My friends and I have been making as many vegan field trips into LA as possible the past few weeks because we figure, the deeper into the semester we get, the less feasible such trips will be. And, c’mon, second to New York City, LA definitely has the most vegan restaurants of any US city! (Obviously not talking about the number of vegan restaurants per capita…I think Portland would win that.)

First on our list was Babycakes NYC, which just opened their LA location a few weeks ago!

We went late in the day, so about half of their displays were empty. :( Even so, we didn’t exactly go hungry.

I got a vanilla spelt cupcake with chocolate frosting, but my first bite was a little unnerving. The frosting was sort of salty, and the cupcake was dry with a weird aftertaste. The staff at Babycakes was super sweet though, and immediately allowed me to replace it. I must have gotten a dud. Either way, I don’t mean this to be a negative review because they were so great about getting me a new one as soon as I expressed my discontent.

My second (and much more delicious!) cupcake was a gluten-free banana cupcake.

Although I generally prefer less sweet banana baked goods, like banana bread, this cupcake was still extremely yummy. The cupcake was moist and flavorful, and the frosting was perfect as well–just a little bit tart and cream cheese-y, but still sweet enough to qualify as a cupcake topper.

Still, not even my banana cupcake was as good as the gluten-free chocolate brownie cupcakes that my three friends got. I would definitely opt for that one next time!

Naturally, we had to take a bunch of baked goodies to go–who knows when we’ll be back next? I picked up a cinnamon bun and a chipwich.

Did I say cinnamon bun? I meant Skinny Bun! At least, that’s what Babycakes calls ’em! All I have to say about this spelt bun was that it rocked my breakfast world. A bit crumbly on the inside, but, hey–this was the next day, reheated in a microwave! It wasn’t overly sweet, the raisins were a nice touch, and I loved the buttery mouthfeel provided by the coconut oil!

Don’t worry, I didn’t eat my Chocolate Chip Cookie Sandwich for breakfast (even I have some discipline). But I did eat it as a snack!

Made with two gluten-free chocolate chip cookies, and a gob of vanilla frosting, this guy was even better than its ice cream counterpart that I’ve had in the past. First of all, you don’t have to worry about meltage. Second, this chipwich was just plain good–no explanation needed. Super sweet frosting, check. Crunchy cookies with a bit of salt to complement sweet frosting, check.

Finally, I had a slice of GF Lemon Poppyseed bread that my friend James gave to me. I slathered it with some TJ’s Reduced Sugar Strawberry Jam, and called it a morning.

Who knew lemon and strawberry went so well together? (Well, obviously I did, but whatever.)

Whether you’re in NYC or LA, I definitely recommend hitting up your local Babycakes. The worst that can happen is that you get a mediocre cupcake that you’re more than welcome to exchange for another (though I don’t think that’s likely), and the best that can happen is that you’re admitted into wheat-free dessert heaven. Your choice.

Next time, I’m going bright ‘n early though, so I can take my pick from a fully stocked display. I have a hankering for on of their “toasties,” and maybe that GF brownie cupcake. ;)

Cookies for Breakfast

Well, not just cookies (though i don’t have a problem with that either). I’m talking about incorporating cookies into an otherwise balanced breakfast!

I had some Liz Lovely Gluten-Free Ginger Molasses Cookies from my package swap with Lindsay at Cooking for a Vegan Lover, and decided that their best use would be to add a little sweetness to my mornings.

I give you: Sweet Potato Smoothie with Ginger Cookie Crumbles!

I just blended up a frozen banana, sweet potato purée, soy milk, cinnamon, nutmeg, a dollop of maple syrup, and some ice cubes, then crumbled half a cookie on top (these are BIG cookies).

I liked the sweet potato/ginger/molasses combination, so I stuck with the same theme for a bowl of oat bran the next day.

Sweet Potato Oat Bran with Ginger Cookie Crumbles!

What a carb fest. In a good way.

What random toppings to you all use for smoothies, oats, and/or soy yogurt? I still have to try the ice cream-topped oat bran that was floating around the blog world a few months ago…

Three Completely Random Eats

So, I know I went a little crazy in the kitchen for Thanksgiving, but my foodie exploits didn’t stop there. You see, I miss cooking and baking so much when I’m at school, that when I finally have a well-stocked kitchen and the entirety of my cookbook library at my disposal every break, I literally can’t stop! It’s my favorite de-stresser, and that’s what breaks are for, no?

As I was sitting in front of my laptop at the kitchen table the Saturday after Thanksgiving, struggling to find a new way to procrastinate on my thesis, a solitary squash on the counter caught my eye. My mom had accidentally purchased an extra butternut squash for T-day, and I had a feeling that if I didn’t take charge, that plump little guy would just languish there until my parents got sick of looking at it and threw it away. Sorry, mom–I know you can roast a squash, but I could just tell that, post-holiday chaos, it wasn’t going to happen.

500 Vegan Recipes to the rescue! I’d just ordered Celine and Joni’s newest book a few weeks before, and had brought it home with me, itching to try it. The butternut’s fate was decided: Curried Butternut Squash Hummus.

Oh my curried God! This hummus was amazing. But what else would you expect when you blend an entire roasted butternut squash with chickpeas, a tablespoon of curry powder, and other yummy things? The sweet & savory combo at its finest! Great texture too–I’m a thick, chunky hummus fan (except for when I’m not, and I want smooth, creamy hummus, but whatever).

I also made another tester recipe for Celine & Joni’s new book, Vegan Substitutions. The ridiculously simple, but according to my mom for whom I made it, equally delicious, Cinnamon French Toast.

Can’t give away the recipe since it’s a tester, but I think it speaks for itself.

Finally, I made the Peanut Apple Pretzel Drops from Vegan Cookies Invade Your Cookie Jar for our dear friends, the Hillebrands. I think these are so adorable.

According to someoneee in my family, they’d be better with chocolate, but I disagree. Chocolate and apples? I donno. I mean, I’m sure it’d still be good, but I like them the way they are. Yes, chocolate is possibly the best thing ever in any dessert, but does that mean it should be in every dessert? I don’t think so. Sometimes, we need to let other ingredients shine. :) I’m not a sweetist!

Round Orange Things

This post is kind of pathetic, but I haven’t been eating anything particularly interesting lately, and I figured something is better than nothing.

We’ve had a sugar pumpkin sitting in our suite’s hallway for a month, but instead of tossing it, I decided to try my hand at making my own pumpkin purée. So, I stuck that baby straight in the oven–no oil, no pan, I literally just put it, whole, onto the oven rack–and after an hour or so, I sliced it open (SO much easier than trying to cut it beforehand), scooped out the seeds and stringies, and puréed the flesh in my Magic Bullet. It was definitely lighter colored than canned pumpkin, and somewhat starchier, but otherwise pretty similar. Obviously, it would make better pie, so don’t be lazy for the big day next week: make your own pumpkin!

I also roasted the seeds. Just of spritz of canola oil, and some cinnamon and sea salt.

I had two remaining brown rice cakes, so for a random breakfast, I slathered on some pumpkin (with cinnamon and nutmeg added), sprinkled with seeds, and called it a morning.

I forgot to mention that, a few weeks ago, I won Lindsay’s hummus giveaway at Cooking for a Vegan Lover. She sent me a jar of Wild Garden Black Olive hummus, and two single serving squeezepacks: Traditional and Sun-Dried Tomato.

I think the black olive was my favorite (so good thing I had a full jar!), but they are all quite good. Impressive nutrition stats too! I think 2 Tbs of the black olive was only 35 calories, and most hummus is about 60. Also, these guys had nice, short ingredient lists: mostly just chickpeas, tahini, water, olive oil, and sea salt, plus whatever flavor. That’s always a big plus for me because even brands like Trader Joe’s hummus often have a decent amount of additives. Plus, it’s cool that they’re shelf-stable, like cartons of soy or almond milk, so you can always have them handy!

For a snack today, I just spread the sun-dried tomato one on some Nairns Oatcakes. Simple yet delicious.

I love these oatcakes though! They’re just wholegrain oats, palm fruit oil, sea salt, and baking soda (or, because they’re from the UK, I should say, sodium bicarbonate!) They’re produced in Edinburgh, and even though I may not have loved every minute of my study abroad experience there, I’ll always have a soft spot for British health foods, like oatcakes and flapjacks. :)

Baked Sweet Tater Breakfast!

Nothing special here, folks. Just a deliciously simple breakfast that anyone could–and should–make! A baked sweet potato slathered in almond butter.

My secret: when I bought my recent jar of Trader Joe’s Raw Almond Butter, I made my own special flavor blend by mixing in coconut oil, ground flax seeds, hemp seeds, unsweetened shredded coconut, cinnamon, nutmeg, and salt! Tastes like snickerdoodle cookie batter, and goes perfectly with sweet potatoes, if I don’t say so myself! It would be even better with a touch of maple syrup or maple sugar (or even some raisins!), but I’m off sugar for a little bit for health reasons. YOU, however, should add it. :)

A Celebration of Healthy Fats

I might as well call this post “A Celebration of Color,” because I just realized my recent eats have also been a veritable rainbow. You’ll see.

But back to fats. Healthy fats. Like avocado, cashews, almond butter, and–my favorite–coconut! I’ve been incorporating a larger than usual variety of these foods into my diet lately because my usual main source of fat (peanut butter–do I even need to tell you that?) has been absent due to the fact that I’ve been doing an elimination diet the past week to see if I have any food sensitivities.

Anyways, I gotta satisfy the place in my heart that PB generally fills somehow, right? So, how about avocado smashed rice cakes?!

I just “smashed” half a beautiful avocado on two brown rice cakes, sprinkled on some salt, and called it a day (maybe next time I’ll try some nooch too). This would be better warm on toast, but I didn’t have any gluten-free toast (for the elimination diet), and rice cakes are cute, so there.

I bought some perfectly ripe juicy peaches at the farmer’s market last Sunday. They were also ridiculously humongous considering they were organic.

For a light breakfast a few days ago, I just sliced one up and drizzled it with coconut oil, and cinnamon. That was enough to fill me up because I’m not joking when I say these peaches were oddly large. The coconut oil kind of solidified on the peach slices because they were cold. It was weird, but still delicious.

Finally, a brilliant discovery I made at my local health food store, Ecoterra: Tomberlie’s Raw Vegan Ice Cream! I bought a–I wanna say pint, but the container was so tiny, it was probably half a pint–of the blueberry flavor because how often do you have blueberry ice cream? Or maybe I just wanted to complete the color spectrum of this post.

Tomberlie’s uses young thai coconut and raw cashews to achieve its creamy texture, and raw agave nectar for sweetness. Most of the ingredients are organic, and there are literally no thickeners or filler ingredients. Besides the ingredients I already mentioned, there was only filtered water, blueberries, lemon juice, and vanilla bean!

I think it’s pretty amazing that the ice cream had such a wonderful, authentic texture given that there’s no emulsifiers or anything. As much as I love So Delicious and Purely Decadent, they have fairly lengthy ingredient lists. Snaps for Tomberlie’s! Plus, what a cool name! :)

Despite its excellence on its own, I had to try the ice cream in my own elimination diet-friendly form of a sundae! The obvious solution: add more frozen blueberries, a squeeze pack of Justin’s Classic Almond Butter, and some cinnamon and more cashews (the last two aren’t pictured here). It was decadent, and, as this post is all about, full of healthy fats!

I can’t wait to try more Tomberlie’s flavors! Especially Fudge Ripple, Chocolate Chip, Praline Pecan, and White Chocolate Macadamia Nut. It’s definitely hard on the wallet, but for being raw and mostly organic, I’ll take it. :)