Here’s a little motivation to wake up and conquer the morning—Cranberry Almond Biscotti. Thanks to Gena Hamshaw at The Full Helping for providing this sweet, seasonal breakfast idea.

Cranberry Almond Biscotti

Yields 2-3 Dozen Biscotti

Ingredients

Directions

1. Sift together the flour, baking powder, and salt.
2. If using a flax egg, whisk together 1 tablespoon ground flax meal and 3 tablespoons warm water and allow the mixture to thicken before using.
3. In an electric mixer fitted with the paddle attachment, beat together the orange zest, sugar, and buttery spread on medium speed, until the mixture is light and fluffy. Add the aquafaba or flax egg and the two extracts. Beat for one more minute.
4. Turn the speed of the mixer to low, then add half of the flour mixture. When the flour is fully incorporated, add the orange juice to the mixer and beat until it’s incorporated. Add the rest of the flour mixture, the cranberries, and the almonds. Beat until the dough is evenly mixed and forming large clumps. Cover and refrigerate the dough for at least 30 minutes (and up to 2 hours).
5. Preheat the oven to 325 °F and line a baking sheet with parchment. Divide the dough into two evenly sized pieces and shape each of them into a log that’s about 8 inches long, 1 inch high, and 3 inches wide—space the logs a few inches apart on your baking sheet.
6. Bake the logs for 30-35 minutes, or until golden and firm to the touch. Raise the oven heat to 350°F. Remove the logs from the oven and allow them to cool for 15 minutes. Use a serrated knife to cut the logs into slices that are about ½-¾ inch thick. Arrange the slices on your cookie sheet cut side up and transfer them back to the oven. Bake for 11-13 minutes, or until the biscotti are golden brown. Transfer them to a cooling rack and cool completely before serving.

Click here for Gena’s original recipe.

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When my boss, Jack, asked me if I’d like to review a cookbook, my initial answer was, “Sure.” After I saw the book and started flipping through it, my answer changed to a resounding, “Yes!”

Baconish by Leinana Two Moons is the first vegan cookbook completely dedicated to plant-based bacon. Even when I was an omnivore, I didn’t share the rest of the world’s obsession with bacon (bacon vodka, anyone?), but I had forgotten how versatile the ingredient was until getting my hands on Baconish.

This cookbook has 85 unique recipes, including over a dozen dedicated to different ways that you can create vegan bacon in your own kitchen (one of which I test out in a future post). From old favorites such as BLTs and Baconish Mac and Cheese, to new favorites like Maple-Bacon Doughnuts and everything in between, this book has you covered. If only I had waffle iron, I would have made the Monte Cristo Waffles!

Last week, I found myself with a sudden hankering for quiche, of all things. When I saw the recipe for Bacon-Spinach Quiche, I knew I had to make it. Two Moons gives you the option of making your own crust or using a store-bought one, so of course I chose the latter. I tend to get a little daunted by ingredient lists that are too long, but this one was just right. I followed the directions to a T and found that it was really easy to make, and I think it would be very easy to modify based on whatever vegetables and ingredients you had on hand.

My husband and I declared my efforts a success–it was so good I couldn’t help but eat two big pieces right in a row. There was the smoky taste of vegan bacon with a perfect mixture of the savory cheese-like flavor from the nutritional yeast. I did realize that when cooked, the sun-dried tomato taste becomes stronger, so when I make this again I will halve the amount of sun-dried tomatoes that I use. The combination of a flaky crust and the fluffy baked tofu mixture was just right, and I was satisfied that my quiche itch had been scratched!

Serves about 6-8.

Ingredients

• ½ cup raw cashews
• 14 ounces soft tofu, drained
• 3 tablespoons cornstarch
• 3 tablespoons nutritional yeast
• 1 tablespoon white miso paste
• 1 tablespoon Dijon mustard
• ½ teaspoon salt
• ½ teaspoon onion powder
• 1 teaspoon olive oil
• ½ cup of your favorite vegan bacon, chopped (I used Sweet Earth’s Benevolent Bacon)
• ¼ cup sun-dried tomatoes, thinly sliced
• 3 cups baby spinach
• 1 (9 inch) vegan pie crust

Directions

1. Preheat the oven to 350 degrees F. In a blender or food processor, pulse the cashews until they are finely ground. Add the tofu, cornstarch, nutritional yeast, miso paste, mustard, salt, and onion powder. Blend again until the mixture is smooth.
2. Heat the oil in a non-stick skillet over medium heat. Add the bacon pieces and cook until they are browned all over, about 5 to 6 minutes. Add the sun-dried tomatoes and cook another minute. Add the spinach and cook until it is just wilted.
3. Transfer the baking mixture to a large bowl, then add the tofu mixture and mix until well combined. Transfer the filling into the prepared pie crust and bake for 45 minutes, or until golden brown on top. Cool on a wire rack about 30 minutes before slicing.

Have you tried any recipes from Baconish? If so, share your take on them in the comments below!

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When my friend Aaron moved to Seattle, WA a few years back, we kept in touch through snail mail. He typed up his grandmother’s banana bread recipe on his typewriter, mailed it to me and I’ve made it about 100 times since. It’s seriously the best! It’s fun to make it with kids, and super delicious with breakfast tea in the morning

I hope you enjoy it as much as I do and many thanks to Aaron and his grandma for sharing this recipe.

Ingredients:

• 1/3 c non-dairy margarine, softened
• 1/2 c sugar
• 1/2 c applesauce
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1-3/4 c of flour
• 2 ripe bananas
• 1 cup chocolate chips, optional

Directions:

Preheat oven to 350 degrees. In a mixing bowl, mix the non-dairy margarine and sugar. Make sure to beat until fluffy. Add the applesauce and mix well. Stir in the baking powder, baking soda, and salt. Mush the bananas together, making sure to break up all the dense parts until it becomes a gooey dough. Add the flour and bananas alternately, starting with the flour. Mix each time so the flour is mixed. Add the chocolate chips if using. Spoon into the bread pan. Bake for one hour.

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By Josie Moody, Office Manager

I often refer to myself as the, “Everything-but-the-kitchen-sink” kind of cook. I look at what I have in the fridge, and see what I can literally throw together to make a delicious meal. For me, no dish illustrates this better than my vegan breakfast hash. I really think I’ve never had the exact same ingredients every time I’ve made this meal. The only ingredient that I always include is the pre-cooked polenta, which I buy at Safeway and has a long shelf life.

This is a hearty meal that can can be served at any time of day, and is easy to make for a group of people. The best part is that you don’t need exact measurements of anything and it’s a great way to use that produce in the fridge whose days are numbered.

Ingredients:

• Pre-cooked polenta
• olive oil or another plant based oil
• any variety of potato or sweet potato
• your choice of greens (such as kale or spinach
• canned beans
• fresh (steamed) or frozen vegetables
• salsa (optional)
• avocado (optional)
• vegan cheese (optional)
• vegan meat (optional)
• nutritional yeast (optional)

To prepare: Wash all of your produce. Skin and cube potatoes, chop veggies, cube polenta, de-spine greens and chop into strips. Open and rinse canned beans.

To cook: steam potatoes and fresh vegetables, if using, either with microwave steamer or in steamer basket over a pot of boiling water. Set aside.

Warm beans by either putting in microwave or heating on stove over low heat, stirring occasionally. Do the same with vegan meat, if using.

Put a dollop of olive oil on the bottom of a frying pan. Turn on to medium-low heat, and add polenta. Make sure the cubes are coated in oil, and cook until they start to turn golden, flipping occasionally. Add greens. Keep stirring and add more oil if needed. After greens start to shrink, add potatoes, then vegan meat and nutritional yeast (if using), beans and steamed vegetables. Continue to cook over medium-low heat until everything is warmed.

Put on a plate and serve. Feel free to top it with vegan cheese, salsa, avocado, vegan sour cream, or any of your other favorite vegan condiments. We even added tortilla chips here. Get creative, and enjoy!

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Fact—Pizza is one of those meals that’s so delicious it can be eaten at any time of the day, including breakfast time.

A big thanks to Renee Press, founder of Fire and Earth Kitchen, who clearly understands this very important fact. Forget your bowl of cereal tomorrow morning and give this recipe a try!

Breakfast Tortilla Pesto Pizzas

Yields 1 personal pizza.

Ingredients

Directions

1. Preheat oven or toaster oven to 400°F.
2. For the Pesto: Combine all ingredients in a blender or food processor and process for 30 seconds—scraping down the sides a few times—until creamy.
3. Pour onto tortilla and spread out evenly with a spoon. It should be a nice thick layer.
4. For the Toppings: Prepare desired veggies as needed and arrange on top of the tortilla. Place tortilla on baking tray and bake for 10 minutes, or until it starts to brown and gets crispy and toppings are soft and cooked through.
5. Remove from oven and top with avocado, salt, pepper, and any other favorite flavors. Cut into slices or roll up like a burrito. Enjoy!

Recipe Tips and Variations

• If you’re using avocado slices, don’t add them to the pizza until it comes out of oven.

For Renee’s original recipe, click here.

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Today’s delectable breakfast recipe was submitted to us by our good friend Constance James. A graduate of Denver’s College of Culinary Arts at Johnson & Wales University, you can say that Constance has more than a knack for vegan baking and cooking. Let’s have the chef introduce herself and then we’ll get cinna-rolling!

“I’ve been vegan for two and a half years, and I graduated from culinary school in 2008. Since graduating, I’ve been exploring vegan baking and cooking, as well as gluten-free baking and cooking. I have a major sweet tooth, but I also love hearty stews and casseroles. I like learning about other cultures through baking, and I especially love creating French-inspired dishes—both sweet and savory.”

Citrus Berry Cinnamon Rolls

Yields 9-12 rolls.

Ingredients

Directions

1. For the Dough: Heat the almond milk on the stovetop to 120°F. Add milk and yeast and to small bowl and stir. Let stand for a few minutes.
2. Place sugar, butter, salt, and egg replacer in the bowl of a stand mixer fitted with the paddle attachment. Mix until combined—lumpiness is ok. Pour in the milk/yeast mixture and stir for a few seconds.
3. Add flour, lemon zest, and spices. Stir with the paddle attachment just until the mixture starts to stick to the paddle. Then replace the paddle with the dough hook. Continue mixing on low speed until the dough forms a ball in the center of the bowl. If the dough is still very sticky, you can add an additional ¼ cup of flour.
4. Place the dough in an oiled bowl. Lightly oil the dough ball with olive oil or coconut oil and cover the bowl. Let sit for 2-4 hours—until it’s doubled in size.
5. For the Filling: Meanwhile, prepare the filling. Stir together all ingredients except for the berries and set aside.
6. After the dough has risen, dust the rolling surface with flour and roll the ball into a rectangle, about 10” x 14.” Spread the filling as evenly as possible over the rectangle. Make sure the filling reaches the sides so the outer rolls will have enough filling. Sprinkle berries over the filling. Roll the dough up tightly from the long end.
7. Slice roll into equal sized rolls. If you want large rolls, you’ll cut about 10. Place the rolls into a greased 9” x 9” pan or 9 ½” round pie plate. Chill the rolls for at least 4-6 hours.
8. Bring the rolls to room temperature by removing from fridge. Preheat oven to 350°F and bake for 25-30 minutes or until they’re golden brown.
9. For the Icing: While the rolls are baking, cream the butter and cream cheese with a whisk in a small bowl—“creaming” is the whipping together of fats.
10. Add powdered sugar in small amounts until the mixture is thick.
11. Add the liquids and whisk mixture until the frosting streams slowly from the whisk.
12. Drizzle over the rolls when they’re done baking. Serve and enjoy!

Recipe Tips/Variations

• I like to cut the roll into roughly 13 rolls and place them in greased cupcake/muffin tins to bake.

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Quorn, a readily available vegetarian meat substitute is now offering vegan versions of their popular meat-free products!

Having tried my share of vegan meats, I can easily say Quorn’s measure up! The texture is spot on—not too chewy, not too tough, and so flavorful. It would please vegans and meat-eaters alike!

The only issue I had with these vegan meats was deciding how I wanted to cook them and what I wanted to enjoy them with.

I whipped up some gravy to pair with the Vegan Breaded Chicken/Chik’n Cutlets. I added a side of slaw I had leftover in my fridge, and it was a great, filling meal! These cutlets are the perfect main dish, especially for meat-eaters incorporating more vegan food into their diets.

And with Quorn’s Vegan Chicken/Chik’n Tenders, I put together a delicious, cheesy breakfast hash.

Your stomach is growling now, right? No problem! My tasty hash recipe is listed below.

Before you run out to get yourself these vegan meats, check out the store locator on the Quorn website. You can specify which products you want and locate the stores closest to you that are carrying them.

Cheesy Breakfast Hash

Serves about 2.

Ingredients

Directions

1. Preheat oven and heat tater tots according to instructions on bag.
2. While the tots are cooking, heat oil in a large skillet. Add Quorn Vegan Chicken/Chik’n Tenders, vegan sausage, broccoli, and edamame. Cook over medium heat.
3. When heated through, add cashews and lower heat.
4. Meanwhile, for the cheese sauce, combine milk and flour in a small saucepan over medium heat and mix thoroughly.
5. When sauce begins to simmer, reduce heat to low and add nutritional yeast, garlic powder, onion powder, and salt.
6. When tater tots are finished cooking, carefully add them and the cheese sauce to the skillet and mix well. Serve hot and enjoy!

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Wendy Gabbe Day is a proud mama of two vegan kids, the author of Scatter Vegan Sweets, a vegan cooking instructor, food blogger at Lively Days, co-producer of Vegan: Everyday Stories, and former coordinator of Portland, OR’s annual VegFest. Wendy has been vegetarian since birth and a vegan since the age of five. She played Division 1 college basketball at the University of California, Irvine and loves to be outdoors and active with her family in Northern California.

Raising Vegan Kids — Sneaking in Extra Beans!

I love sneaking extra beans into my kids’ meals and snacks when they least expect them. Did you know that beans are nutritional powerhouses? They’re packed with protein, fiber, B vitamins, iron, magnesium, potassium, and much more!

I often blend navy beans into pasta sauce and serve it over noodles and veggies. If you enjoy baking, the addition of garbanzo bean flour creates a nice texture—here’s my go-to banana bread. And I’ve even mashed navy beans into my kids’ oatmeal. Shhh, don’t tell!

My kids love it when I whip up a batch of this protein-rich, date-sweetened pudding for dessert—or breakfast! We dip apple slices into it or eat it by the spoonful. It’s an easy way to incorporate more beans into everyone’s diet! Thank you to Chocolate Covered Katie for inspiring this creation.

Chocolate Chip Cookie Dough Pudding

Yields about 3 cups.

Ingredients

Directions

1. Place all the ingredients except chocolate chips (or raisins) in a food processor and process until smooth and creamy—scraping down the sides as needed. Add more water if needed for a smoother texture.
2. Spoon the pudding into a bowl and stir in chocolate chips (or raisins).
3. Pudding will firm up in the refrigerator.

Recipe Tips/Variations

• For a nut-free version, coconut butter works nicely.

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Vegan Outreach supporters, Vijay and Rashmi Baliga, and their daughter, Devika, recently treated me to a delicious homemade breakfast at their beautiful home in Redmond, WA. As part of the meal, they served banana muffins. One bite and I instantly knew I had to share this recipe with our readers.

Thank you, Rashmi and Devika, for sharing this truly delicious recipe! I’m sure there will be many vegans making themselves these banana muffins in the near future and enjoying them as much as I did!

Delicious Banana Muffins

Yields about 12 muffins.

Ingredients

*Almond flour is blanched (skins removed, beige in color), whereas Almond Meal can be blanched or unblanched (skins not removed, more brown in color). The almond skin gives the muffins a better taste and color.

Directions

1. Preheat oven to 350°F.
2. Combine soymilk and vinegar to make vegan “buttermilk.” Let sit for five minutes.
3. Mix oil, vanilla, and mashed bananas together. Then add buttermilk to banana mixture.
4. Add the remaining ingredients, except the walnuts, to the banana/buttermilk mixture.
5. Add walnuts after the dry and wet ingredients are well combined.
6. Add mixture to muffin baking tin(s) that contain paper baking tin liners. The size of the baking tin(s) used will determine the muffin size and number.
7. Bake for 15-20 minutes. Enjoy!

Recipe Tips/Variations

• You can add any other type of nut you’d like in place of or in addition to the walnuts.
• Add any other goodies you desire, such as white chocolate chips.

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The moment I saw Sharon Palmer’s delicious Easy Coconut Cinnamon Rolls recipe, I knew exactly what I’d be making Christmas morning for my family.

But who says you have to wait for a special occasion? I think any morning would merit an hour or so to make these undeniably tempting cinnamon rolls!

If you make them before I do, please leave a comment and let Sharon and me know how much you liked them!

Easy Coconut Cinnamon Rolls

Yields 12 rolls.

Ingredients

Directions

1. Heat up coconut milk in microwave until lukewarm (about 110°F; should feel warm but not hot to your wrist). Add to a mixing bowl.
2. Stir in sugar and sprinkle with yeast. Let stand for 10 minutes (should start to bubble on the surface).
3. Mix in coconut oil.
4. Add coconut flour and mix well.
5. Add salt and remaining flour, ½ cup at a time, until you get a nice dough that is cohesive but not overly dry.
6. Turn dough out on a very lightly floured surface and knead for 2 minutes.
7. Oil a medium bowl and place dough in it, with a towel over it, and let rise in a warm place (an oven at about 80°F is a great place) until doubled in size (about one hour).
8. Punch down dough and remove from pan. Place on the lightly floured surface and roll out to a rectangle in size.
9. Preheat oven to 350°F. For the filling, spread margarine evenly over surface of dough. Then sprinkle evenly with coconut, sugar, and cinnamon. Roll dough from the longer side of the rectangle, squeezing tightly.
10. Slice into 1 ½ – 2″ circles to make 12 rolls.
11. Spray a 9″ × 9″ inch baking dish with nonstick cooking spray. Arrange rolls in baking dish. If desired, dust with additional cinnamon, sugar, and diced coconut.
12. Bake for about 30-35 minutes, until golden and cooked through.

Recipe Variations

If you really want to sweeten up these cinnamon rolls, whip up this glaze and give them a hardy drizzle.

• 1 cup powdered sugar
• 1 tablespoon coconut milk

1. Make a thin glaze by mixing powdered sugar and coconut milk together. While rolls are warm, drizzle with glaze.

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