Bake and Destroy!

by Kelly Behr

10708792_10153227939463643_1735162229223621654_o

A blogger reached out to us inquiring if we had a good eggs benedict (sans eggs of course!) recipe. And we sure do, in fact it is one of the many recipes in our Celebrations Cookbook. (this is my plug to get everyone to pick one up, and you can thank me later after you fall in love with the shroom burgers) But back to the egg-less benedicts. I wanted to give a shout out to the Bake and Destroy blog which not only has a sweet design behind it but is full of vegan recipes, animal facts and little tid-bits everyone should know to help make our planet a more sustainable place to live.

I invite you to click here to enter the rad world of Bake and Destroy and to see our recipe in all its eggless glory.

Vegan Omelet Success!

by Holladay Allen

Native Foods Cafe

 

Thanks again to another fantastic recipe from Isa Chandra
and the PPK
, I made a delicious and very easy vegan omelet for breakfast this
morning.  I made a few adjustments,
like I omitted all oil from the recipe, and I did not have the Indian black
salt which gives it that eggy taste…. so I used Krazy Salt.  Also, I used the vacuum packed silken
tofu, which she advises against…. But it still came out great.

 

Vegan Omelet du Jour


Photo 3
 

2 cloves garlic

1 12-14oz package silken tofu

3 TBSP nutritional yeast

½ tsp turmeric

1 tsp salt

½ cup chickpea flour

1 TBSP cornstarch

 

Place the garlic, tofu, nutritional yeast, turmeric
and salt in a blender or food processor and puree until smooth. Add the
chickpea flour and cornstarch and blend again for about 10 seconds, until
combined.

Preheat a large, heavy bottomed, non-stick skillet
over medium-high heat. Make sure that you use a large skillet, as you need room
to spread out the omelet and to get your spatula under there to flip.

In 1/2 cup measurements, pour omelet batter into
skillet. Spread the batter out into about 6- inch circles. Perfection is not
necessary!  Let cook for about 3 to
5 minutes before flipping. The top of the omelet should dry and become a dull
matte yellow when ready to flip.

Photo 1Native Foods Cafe, vegan, vegan food, vegan restaurant, vegan recipe, vegan omelet recipe

If you begin to flip it and it seems like it
might fall apart, give it a little more time. When the omelet is ready to be
flipped, the underside should be flecked with light to dark brown when it is
ready to flip.  Flip omelet and cook for about a minute on the other side.
 

Photo 2Native Foods Cafe, vegan, vegan food, vegan restaurant, vegan recipe, vegan omelet recipe

Fill the omelet with what ever you’d
like… and enjoy!  I filled mine
with vegan cheese, mushrooms, peppers, fresh spinach and vegan bacon bits.

 

 

Native Foods Cafe, vegan, vegan food, vegan restaurant, vegan recipe, vegan omelet recipe, vegan omelette recipe

Sprouthead Bagels

by Holladay Allen

Native Foods Cafe

 

Tired of the same ol' bagel breakfast?  I mean, if you eat bagels for breakfast that is. Well, here is a way to jazz up your morning with some bagels & sprouts… makes a great afternoon snack too.  My friend Ali showed me this bagel masterpiece years ago, and I am ever appreciative.

Photo

1 bagel, sliced in half (I'm partial to everything bagels)

2 tsp dijon mustard

1/2 cup vegan cheddar (or whatever kind you fancy, I used Daiya)

4 slices tomatoes, or 2 slices if they are giant tomatoes, sprinkle with some salt & pepper

2 handfuls sprouts (I used alfalfa)

 

  • Spread 1 tsp dijon on each bagel half.
  • Sprinkle 1/4 cup cheddar on top of mustard.
  • Broil on low in oven for a few minutes until cheese is melty and and edges are toasted.
  • Remove from oven and top with tomatoes, then sprouts…. and enjoy!

 

Native Foods Cafe, vegan, vegan food, vegan recipes, vegan restaurants

The Modern Monte Cristo

by Holladay Allen    

Native Foods Cafe

I love breakfast food.  But I usually don't eat breakfast because of one reason: sleep.  I'd rather squeeze in those last 20 blissful minutes of snooze-time.  When I do wake up in time,  it is usually a quick slice of toast, coffee and maybe a banana.  When I do have more time to invest in breakfast making, I love crepes and tofu scrambles.  I have been meaning to try Chef Kendall's from her Monday Morning Breakfast Fix.  Also, growing up in Key West, I grew quite accustomed to a cafe don leche with cheese toast.  This is a pretty standard breakfast for the locals, otherwise known as Conchs.  Cafe con leche is basically a Cuban latte…. and it is pretty stong, which is rad.  And cheese toast is simply American cheese on Cuban bread placed in a sandwich press.  Cuban bread is quite delicious as I remember…. but it contains LARD!  Yikes… so it has been many a year since I have had any pan Cubano.  Sooooo, I do like to have a grilled cheese for breakfast sometimes…. and I like to dunk it in blacak coffee, weird?  Maybe.  I was messing around in the kitchen the other morning… woke up a bit earlier than usual and whipped up my version of a Modern Monte Cristo.  Not the healthiest breakfast, but hey… Chef Tanya always says eat healthy with a little bit of sin 🙂

What you'll need:

2 slices raisin bread (I used Rudi's)

1-2 tsp vegan butter

1 strip tempeh bacon

1 oz Daiya Mozzarella

1 oz Daiya Cheddar

Quickly cook the bacon strip in a pan over medium-high heat.  I usually dry cook it without butter, but just make sure it does not burn.  Assemble the sandwich layering mozzarella, then bacon, then cheddar, and finally the second piece of bread.

Put a lil' butter in the saute pan and place sandwich in pan.  Cook on both sides til each side is lightly toasted and the cheese is all nice and melty inside.

Enjoy with a nice hot coffee.

 

MonteCristo

 native foods cafe, vegan food, vegan restaurant

Monday Morning Breakfast Fix

by Chef Kendall Huff

Native Foods Cafe 

I can’t think of anything worse then that wretched squealing that comes from my alarm clock at 6 am everyday. But perhaps, the awakening of that hidden creature inside of me is just as bad.  If you fellow workaholics are anything like me, breakfast is the last think on your mind at this time.

The snooze button is really all I think about. When I was in high school, I hit that joyous button once. In college, I hit it twice. The lucky number now seems to be in between 5 and 10, give or take.  There is something about mornings that turn me into this thing…. angry…. easily aggravated…. thing….

HulkNative Foods Cafe, vegan food, vegan restaurant, vegan breakfast

No…I only wish I was the HULK! I bet you he ate breakfast. So why is it so important?

1) Eating early in the day keeps us from "starvation eating" later on.  But it also jump-starts your metabolism.

2) A recent research group analyzed government data on 4,200 adults, and found that regular breakfast eaters were more likely to exercise regularly. And women who ate breakfast regularly tended to eat fewer calories overall during the day.  So, so far what they are telling us is that if you wake up 20 minutes earlier you’ll lose weight easier? WHAT???

3) When you don't eat breakfast, you're actually fasting for 15 to 20 hours, so you're not producing the enzymes needed to metabolize fat to lose weight.

Really tight on time? Here you go….

Scrambling Scramble

• 1 Tbsp. vegetable oil

• 1/2 lb. sausage seitan

• 1/2 onion, diced

• 2 cloves garlic, minced

• 1 lb. firm tofu, drained and crumbled

• 1 tomato, diced

• 1 tsp. turmeric

• 1/2 tsp. garlic salt

• 2 green onions, minced

 

Heat oil in a skillet. Add the sausage substitute, onion, and garlic and fry until browned. Add the tofu, tomato, turmeric, and garlic salt and sauté for 5 minutes.  Add green onions during last minute of cooking. Yummmy……

**No rules with this bad boy, add zucchini, asparagus, or whatever you got. It’ll be GOOD!

  ScrambleNative Foods Cafe, vegan food, vegan restaurant, vegan breakfast

Or try making these the night before….

Raspberry Apple Muffins

2 cups white whole-wheat flour

1 1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup brown sugar, packed

1/2 cup unsweetened applesauce

1 teaspoon vanilla extract

1 cup soymilk

1 tablespoon apple cider vinegar

1 cup frozen raspberries

1-Preheat oven to 375°. Grease muffin tins or line with paper liners.

2-In a small bowl, stir together the soymilk and apple cider vinegar. Let sit at room temperature for about 5 minutes, until it starts to curdle.

3-In a large bowl, combine the flour, baking soda, salt, and brown sugar.

4-In a separate bowl, whisk together the applesauce, vanilla extract, and buttermilk mixture.

Add the liquid ingredients into the dry ingredients and stir just until combined. Gently fold in the raspberries.

3-Divide the batter between 12 muffin cups. Bake for 18-20 minutes, or until a toothpick inserted in center comes out clean. Cool in the pan on a cooling rack for 5 minutes, then remove from pan and cool the muffins directly on the cooling rack.

  Rasp. MuffinsNative Foods Cafe, vegan food, vegan restaurant, vegan breakfast

So obviously there are tons of things to look forward to at 6am.  I may even start getting up at 5:30 am everyday just to play!! Well…. I’ll try that after tomorrow.  Happy Breakfast!