Make Your Morning More Merry

Three Native Cookbook Recipes to Make for your Guests on Christmas Morning

By: Lauren Neuschel

Start your Christmas morning off with some cozy recipes from our Native Foods Cookbook! Because doesn’t everyone need a little fuel before the present opening commences?

Omelette 3

 1.      BKT Omelet (sub kale for lettuce…then throw it in an omelet!)


Serves 4 to 6

“Egg” Batter:

2 cloves     garlic, pressed

14 ounces  silken tofu

2 tbsp.       nutritional yeast

½ tsp.         turmeric

½ tsp.         sea salt

½ cup         chickpea flour

⅛ tsp.         onion powder

⅛ tsp.         smoked paprika

  1. Mix all ingredients together in a blender and blend until smooth.

Roasted Cherry Tomatoes:

1 pint         cherry tomatoes

2 tbsp.       olive oil

1 tsp.         sea salt

½ tsp.         pepper

½ tsp.         parsley, chopped

1.  Toss cherry tomatoes with olive oil. Place on baking sheet.

2.  Sprinkle with remaining ingredients and roast in the oven at 500°F for about 2 to 3 minutes.


1 recipe     “Egg” Batter

1 cup         vegan mozzarella

1 recipe     Roasted Cherry Tomatoes

1 cup         kale, steamed and chopped

1 cup         mushrooms, sliced and sautéed

1 recipe     Native Bacon (page 23), chopped into bacon bits


1.  Preheat a large non-stick sauté pan over medium-high heat.

2.  Add ½ cup of the omelet batter into the skillet. Spread the batter out into about a 6-inch circle.

3.  Let it cook for 1 to 3 minutes before flipping. The top of the omelet should dry and become a dull matte yellow when ready to flip.

4.  Fill the omelet with the cheese, tomatoes, kale, mushrooms and Native Bacon. Then heat in the oven on a baking sheet at 350°F for about 4 minutes.

2. Mulberry Farm Scones


Serves 10

1 cup         unbleached organic flour

1 tsp.         baking powder

½ tsp.         sea salt

2 tbsp.       organic sugar

3 tbsp.       coconut oil, melted

1 ½ tsp.      vanilla extract

⅓ cup         water

½ cup         soy or rice milk

½ cup         dry mulberries (rehydrate in
2 cups hot water, strain)

1.  Preheat oven to 400°F.

2.  In a medium bowl, mix together flour, baking powder and salt.

3.  In a separate bowl, mix the organic sugar, coconut oil, vanilla extract, water and rice or soy milk. Stir in flour mixture alternating with the mulberries, a little at a time, until just combined. Do not over mix; batter will be thick.

4.  Drop generous spoonfuls onto a greased baking pan. Bake 15 to 18 minutes or until edges begin to turn golden.

  Benedict 3

3. El Benedicto Ranchero


Serves 6

Vegetable Stock:

Makes 2 ½ cups

½ cup         onions, diced

1 cup         carrots, diced

½ cup         red peppers, diced

6 cloves     garlic

¼ cup         button mushrooms, diced

1 cup         celery, diced

1 tsp.         whole black peppercorns

3 whole     bay leaves

1 ½ quarts water

1.  Place everything in a medium to large-sized stockpot and bring to a slow boil.

2.  Once boiled, reduce heat to a low simmer. Allow stock to slowly simmer and seep up vegetable juices for at least one hour or until reduced by half.

3.  Strain vegetables out using a colander or strainer. (You won’t need the vegetables for this recipe, but you can eat them on their own! Just remove the bay leaves beforehand).

Tofu Chorizo:

2 tbsp.       chipotle purée
(Embasa brand)

4 cloves     garlic

1 tbsp.       dry oregano

2 tsp.         paprika

1 ½ tsp.      cumin

1 tsp.         sea salt

⅛ tsp.         red pepper flakes

4 cloves     garlic, minced

½ tsp.         ground cinnamon

2 tbsp.       apple cider vinegar

3 tbsp.       organic peanut butter

½ recipe    Vegetable Stock
(save and freeze the rest!)

1 pound     silken tofu, firm and drained

1.  Place all ingredients, except for the tofu, into a pan and whisk together over medium-high heat until incorporated.

2.  Crumble the tofu into the saucepan and turn the heat down to medium-low.

3.  Cook until dry and crumbly, about 15 to 20 minutes, stirring frequently.

Black Bean Purée:

2 cans        cooked black beans

¼ cup         water

1 clove       garlic

½ tsp.         sea salt

Place everything in a blender and blend until smooth.

Chipotle Hollandaise:

3 tbsp.       vegan butter

2 tbsp.       unbleached organic flour

1 pinch      turmeric

1 cup         unsweetened soy milk

2 tbsp.       nutritional yeast

1 tbsp.       vegan mayo

1 tbsp.       chipotle purée

1 half         lemon, juiced

½ tsp.         sea salt

⅛ tsp.         ground black pepper

1.  Heat the butter in a small saucepan until melted. Whisk in the flour to make a roux.

2.  Add the pinch of turmeric. (This is for color.)

3.  Slowly whisk in the soy milk, then bring the sauce to a boil until thickened.

4.  Boil for 2 minutes and remove from the heat.

5.  Whisk in the nutritional yeast, vegan mayo, chipotle purée, lemon juice, salt and pepper.


3 tbsp.       vegan butter

6 whole     vegan English muffins,
cut in half

1 ½ cups    Black Bean Purée

12 slices    heirloom tomatoes

1 ½ cups    Tofu Chorizo

1 ½ cups    Chipotle Hollandaise

1.  Preheat the oven to 350°F. Spread the butter over each muffin half.

2.  Place the muffin on a baking sheet and bake for 8 to 10 minutes or until golden brown. Remove from the oven and set on a plate.

3.  Place the Black Bean Purée in a sauté pan and heat on medium-low for 3 to 4 minutes.

4.  Spread ¼ cup of hot Black Bean Purée on each piece of muffin.

5.  Top with a slice of heirloom tomato.

6.  Place ¼ cup of hot Tofu Chorizo on top of the tomato and smother with the Chipotle Hollandaise.


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