Category Archives: Breakfast

Save the Rainforest Blueberry Crisp

by Toni Fiore

Rainforests are the earth’s largest sinks of carbon, safely storing the greenhouse gases that cause climate change. In Indonesia, rainforests are razed to create industrial palm oil plantations, releasing massive quantities of carbon dioxide into the atmosphere, making the tropical nation the world’s third largest emitter of greenhouse gases.

Rainforests also provide critical habitat to thousands of species including highly endangered Sumatran tigers, Sumatran elephants, rhinos and orangutans. These species are rapidly being driven to extinction. The Indonesian government has announced plans to convert approximately 18 million more hectares of rainforests, an area the size of Missouri, into palm oil plantations by 2020. As consumers we must make every effort to eliminate palm oil from our food, personal care and cleaning products.

For the past year in lieu of gifts for holidays, birthdays and weddings I’ve been making donations to organizations that rescue, rehabilitate and release animals whose forest homes have been exploited and destroyed by invasive palm oil production. There are “sustainable” palm oil alternatives but even those often overlap with non-sustainable sources. I’m trying my best to find products that don’t contain any palm oil. Let me tell you, it isn’t easy. In fact most often it’s downright impossible.
I’ve been working with coconut oil as a palm oil free alternative and I’m loving it! Here are a few reasons why this is such a good choice. Studies have shown that coconut oil can help our bodies mount resistance to both viruses and bacteria that can cause illness. It helps to fight off yeast, fungus and candida. Coconut oil can boost your metabolism, energy and endurance all while improving digestion and helping your body absorb fat-soluble vitamins.

 
Bluberry Crisp 1200

Blueberry Crisp
It’s August in Maine and it’s the height of summer fruit season. Blueberries, plums, peaches and blackberries are everywhere! One of my all time favorite desserts for summer (and winter) is my easy and delicious Fruit Crisp. I’ve always prepared this recipe with vegan margarine and it’s been great. However, after a few modifications I’ve gotten a fantastic result using organic expeller pressed coconut oil. Now my fruit crisp has a lighter texture, better flavor and the best part for me is that it’s PALM OIL FREE!
Ingredients:

6 Cups Blueberries (or any fruit of choice)
1-2 Tbl. all purpose flour
1 tsp lemon juice and grated zest from one half

1 cup Light brown Sugar, packed
1/3 cup dark brown sugar, packed
1 ¼ cup Flour
1 cup whole (old fashioned) oats
½ tsp cinnamon
½ tsp salt
10 tablespoons organic refined coconut oil, room

Preheat your oven to 350. Toss the fruit with 2 tablespoons of flour, lemon juice and zest. Spread the fruit evenly into a 12 inch casserole or baking dish. In a large bowl, combine the dry ingredients. Add the coconut oil and then begin blending with your hands, working the mixture until it resembles coarse crumbs that are not uniform in size. The crumb should clump easily into one to two inch pieces. If it feels too dry add additional coconut oil one teaspoon at a time. Alternatively if the crumb feels too oily add additional flour one tablespoon at a time. Spread the crumb evenly over the fruit. Bake for 15 minutes then reduce the heat to 325 and bake an additional 30 minutes or until the topping is nicely browned and the fruit bubbles on the side.

Serve warm or at room temp with a scoop of dairy free ice cream, whipped topping or just by it’s delicious self!

Note: Unrefined coconut oil has a more distinct coconut flavor, which can be a nice addition to this dessert.

Truffled Tofu

Truffled Tofu Scramble

by Miyoko Schinner author of  Artisan Vegan Cheese and the The New Now and Zen Epicure.

Watch this recipe being made on Delicious TV’s Vegan Mashup Reason to Rise episode.

Serves 6

I love anything with truffles, and what better way to start off your morning than with a dish that elevates pedestrian tofu to a succulent dish that hearkens you to the hills of Umbria.

8 ounces crimini or button mushrooms

1 lb. Medium or regular tofu (do not use firm)

2 – 3 tablespoons nutritional yeast

2 tablespoons soy sauce

1 teaspoon truffle oil

Salt and pepper to taste

Cut the mushrooms in quarters. Pulse in a food processor until finely minced. Do not overprocess  or they will turn into liquid. Heat a large skillet until hot, then add the mushrooms. There is no need to use oil as the mushrooms are high enough in liquid content that they will not stick. Sprinkle the mushrooms with a couple of pinches of sea salt, and saute until brown, about 3 – 4 minutes. Crumble the tofu with your hands and add to the mushrooms in the pan. Cook, stirring with a wooden spoon, for a couple of minute to heat the tofu. Add the nutritional yeast, soy sauce, and truffle oil, and stir well. Season to taste with pepper.

Sweet Potato Hashbrowns

Sweet Potato Hash Browns

by Miyoko Schinner author of  Artisan Vegan Cheese and the The New Now and Zen Epicure.

Watch this recipe being made on Delicious TV’s Vegan Mashup Reason to Rise episode.

Adding sweet potatoes to hash browns adds color, flavor, nutrition, and a touch of – guess what! – sweetness! You can use a couple of varieties of sweet potatoes, or just one, as you desire.

2 large sweet potatoes, such as garnet, jewel, Japanese satsumaimo, etc., peeled

2 regular russet potatoes, peeled or scrubbed as desired

1 teaspoon rosemary

1 teaspoon ground cumin

1 teaspoon sea salt

Black pepper to taste

Grate the potatoes using a hand grater or food processor. If using a hand grater, simply grate the potatoes whole. If using a food processor to grate the potatoes, you will need to quarter them lengthwise first. Season the potatoes with the rosemary, cumin, salt, and pepper.

Heat a large, heavy skillet or griddle until very hot. Spray with non-stick spray or brush lightly with vegetable oil. Drop ½ cup mounds of  the potato mixture onto the hot griddle. Using a spatula, press down the mounds to make them more compact patties. Continue to cook over medium heat until browned on the bottom. Carefully flip over with a spatula and cook the other side until browned.

Quinoa Porridge

Quinoa Porridge

by Toni Fiore, the author of the Totally Vegetarian cookbook, and host of the now online Totally Vegetarian TV show.

Watch this recipe being made on Delicious TV’s Vegan Mashup  Reason to Rise episode.

Serves 2-4

When it comes to hot breakfast cereals the combination of walnuts, raisins and cinnamon is classic. Using Quinoa in place of oats or wheat adds a deliciously unique hearty flavor and subtle crunch that is sure to become a morning favorite. Considered a “Superfood” gluten free quinoa is loaded with protein, iron, calcium and fiber! For even more variety add your choice of nuts, dried fruits and fresh fruit. When I know I’m going to have a busy week I’ll double the recipe and store leftovers in the fridge in a covered container. Simply reheat porridge with an additional splash of non-dairy milk.

1 C. uncooked Quinoa

1 C. water

2 C. non-dairy milk (almond, soy or rice) divided in half

½ teaspoons. cinnamon

3 or more tablespoons chopped walnuts

2 or more tablespoons of Craisins or raisins

2 or more tablespoon chopped dates

2 or more tablespoons unsweetened coconut flakes

2 teaspoons agave nectar or maple syrup

Combine quinoa, water and one cup of milk in an uncovered saucepan. Bring to a boil then reduce the heat, cover and simmer for 10-15 minutes or until most of the water has been absorbed. Add the remaining one cup of milk and cinnamon and mix well. Toss in the walnuts, craisins , dates and coconut. Simmer, stirring frequently, on very low for an additional 5 minutes or until the porridge reaches the consistency you like. Add the agave nectar or syrup to taste and serve!

Pear Ginger Sanp Smoothie

Pear Ginger Snap Smoothie

by guest Chef Elizabeth Fraser  Creator of Girl Gone Raw

Elizabeth is a good friend of the show, and also resides in Portland, Maine. She is so full of positive energy, when she’s not creating delicious raw recipes, she’s in her Art Studio painting away. And of course, she always starts her day with a Green Smoothie.

In a high speed blender, add the following ingredients. And whiz it up. It only takes a minute.

Makes two hearty smoothies.

2 c. almond milk

4 c. dark leafy greens (spinach and dandelion or your favorite)

Handful of cilantro, with stems

2 ripe pears

1/4″ slice of fresh ginger

1 frozen banana

If your blender is not a high speed blender cut your fruit into smaller pieces. Blend for 30-60 seconds on high.

Raspberry Corn Sunburst Muffins web

Raspberry Corn Sunburst Muffins

by Terry Hope Romero

Check out her new cookbook Vegan Eats World

Watch this recipe on Delicious TV’s Vegan Mashup

It’s the middle of a blizzard in February, but writing about these crunchy, corny fruity muffins has me hoping for spring.

Sunny sweet corn and bright juicy raspberries join forces that will pour buckets of sunshine into your morning. Use fresh organic raspberries when possible, but frozen organic berries work just as well before and after the too brief raspberry season; never thaw frozen berries for baking, just fold them directly in the batter before filling the muffin tins and slide into a preheated oven immediately.

Baking tip: White whole wheat flour is a delicate whole wheat flour with a lighter flavor and texture than standard whole wheat flour, but with all the germ and bran of the old fashioned stuff.

1 ⅓ cups white whole wheat flour

¾ cup cornmeal

2 teaspoons baking powder

¼ teaspoon baking soda

½ teaspoon sea salt

1 ⅓ cup almond milk

2 teaspoons lime juice

3 tablespoons ground golden flax seed

3 tablespoons vegetable oil, preferably olive or canola/olive blend

1/3 cup dark agave nectar

1 ½ cups frozen raspberries, keep frozen until ready to add to batter

¼ cup chopped pecans

 

1. Preheat oven to 350 F and lightly grease a 12 cup muffin tin, or line the cups with muffin papers.

 

2. In a large bowl stir together flour, cornmeal, baking powder, baking soda and sea salt and form a well in the center. In a small bowl stir together almond milk and lime and set aside for 1 minute to curdle. Whisk in juice, flax seed, oil and agave nectar.

 

3. Pour the liquids into the flour mixture and stir only just enough to moisten the ingredients, but don’t overmix. Fold in the raspberries and use an ice cream scoop to distribute the batter equally into the muffin cups. Bake immediately for 26 to 28 minutes or until golden and a toothpick inserted into the center of a muffin comes out mostly clean.

 

4. Cool for 5 minutes in the muffin tin, then gently transfer to a cooling rack.