Spinach & cheese scoffins

Savory vegan cheese and spinach go together like salt and pepper. Great for breakfast or served beside a hot bowl of soup. These are a cross between a muffin and scone...a scoffin!

Spinach & cheese scoffins
Makes 12

2 cups flour
1/4 cup nutrional yeast
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1 tsp garlic powder
1 tsp onion powder
1 1/2 cups non dairy milk
1 tsp apple cider vinegar
1/3 cup sunflower oil
1 egg replacement ( flax or Ener-G)
1 cup fresh chopped spinach
1/2 cup vegan cheddar cheese
1/4 cup fresh chopped green onion

Preheat oven to 350
Mix dry ingredients in a bowl
Whisk together wet ingedients.
Combine. Stir. Scoop into greased muffin tin.
Bake for 23 minutes or until done.

Easter brunch : Mexican hash

Pan seared potatoes, onion and red pepper with Yves veggie crumbles and Daiya cheese served on top of an english muffin.I also added little chili powder and some sliced avocado. This was a great brunch, the only thing missing was a mimosa!

Mexican Hash


3tbsp sunflower oil
4 potatoes-peeled and cubed
1/2 onion- small diced
1 red pepper- small diced
1 tsp chili powder
1/4 tsp garlic powder
1/3 cup Yves ground round
1/4 cup Daiya cheese
3 tbsp fresh chopped cilantro or parsley
sea salt
fresh ground pepper
avocado (optional garnish)

Heat oil in pan, add potatoes and saute until they form a golden crust. Add the rest of the ingredients and continue to saute for 3-4 minutes. Serve on top of a toasted english muffin.

I hid some eggs stuffed with nuts and dried fruit. This year I found a vegan dark chocolate bunny! I really enjoy doing this, growing up my mom always hid eggs for me. It is really cute to see how excited Leeluu gets. I heard her this morning get up and sneak down stairs ready for the hunt. I hope everyone is having a relaxing Easter weekend!

Peanut butter and banana granola

This week, I had planned to make some chai granola, but then I discovered this lovely recipe. I think I may have found my new favorite snack!

By throwing in some coconut flakes and ground flax seed, it gave the granola the crunchy, wholesome clusters that I love. And not to mention the sweet and salty fusion of toasted peanuts and bananas...mmmm!

While the granola baked, the house smelled like peanut butter, banana and maple syrup heaven.

Breakfast burrito hash

Breakfast burrito hash

This has become the new weekend morning meal for me, it serves two purposes filling my belly and cleaning out the fridge. This just may be the new breakfast of champions!

What you will need to make this....

Tortilla wraps
fresh greens of choice...dare I say I prefer spinach to kale.
I used tomatoes but you could substitute with peppers.
2-3 tbsp sunflower oil
2-3small potatoes-peeled and diced
1 small onion-small diced
1/2 jalapeno or chili flakes-minced
3-4 mushrooms-sliced
1 carrot-peeled and grated
1/2 block of tofu-crumbled
1/4 cup nutritional yeast
1 tsp apple cider vinegar
1/2 tsp chili powder
1/2 tsp sea salt
pinch of turmeric (mostly just for the yellow color effect)

Arrange whatever fresh vegetables you enjoy on the tortilla...

For the Hash

Heat oil in pan. add potatoes and saute until golden or soft.
Add the rest of the ingredients, and saute for 7-10 minutes.
Scoop into the tortilla and wrap...don't forget the hot sauce!

and that's a wrap!

Waffles goodbye

Apple cinnamon waffles

I needed a reason to dust off the old waffle maker and having my brother here was a pretty good one.

Vegan Waffles


1 1/2 cups flour
1 tbsp sugar
1 1/2 tsp baking powder
1 1/4 cup milk
2 Ener-G egg replacements
1 tsp apple cider vinegar
1 1/4 cup soy milk

Combine dry ingredients in a medium sized bowl.
Mix wet together. Pour into dry. Mix.

Apple cinnamon waffle topping

1 tbsp of earth balance
1 apple-cored,peeled and sliced
2 tbsp brown sugar
1/2 tsp cinnamon
1/4 tsp cardamon

In a small sauce pan over medium high heat combine ingredients allow to simmer until apples are soft.


I took my brother and his wife to the train station this morning, it was sad to say goodbye :( We had a great visit! I had some friends over for dinner last night. I busted out the old bingo game that was my great grandmothers, we use to play it in her basement for holidays and birthdays. My nanny always had prizes, so I did the same. I think it brought back memories for the both of us. It is strange to think that my brother probably won't see Simone for awhile, she will be walking and talking the next time. They had a camera so I was able to take some photos!! This is one of my favorites :)

MOFO Iron Chef Challange: Chickpea Frittata

Its a Vegan MOFO Iron Chef Challenge and the secret ingrident is...

CHICKPEAS!

I thought it would be fun to do a brunch recipe..since that is what time of day it is for us here, and I am starving. I have made vegan quiche lots but never a vegan frittata. Its basically a quiche without the crust and filled with vegetables.  I did mine in a casserole dish in the oven..but I am sure you could try and cook it in a non-stick skillet too. O yeah..its gluten free too!

Chickpea Frittata

1 block medium tofu
1 cup soy milk
1/2 cup nutrional yeast
2 tsp salt
1 1/2 tsp apple cider vinegar
1/4 cup chickpea flour

1 potato peeled and small diced
1 large shallot-sliced
1 cup sliced mushrooms
1 cup broccoli florets
1 cup chickpeas
1/2 tsp garlic powder
fresh ground pepper
sea salt to taste
fresh parsley (optional)
green onions (optional)
fresh tomato slices (optional)

Using a blender, mix up the first 6 ingriedents.
Over medium heat saute the potato until golden, add the rest of the veggies and season to taste.
In greased casserole dish combine the soy mixture with veggies. Bake at 375 for 50 minutes.

Also don't miss the chance to win some glass straws!

Sunday Morning: vegan pancakes

Pancake mix

1 1/4 cup flour
1 tbsp baking powder
1 tbsp sugar
Pinch of salt
1 cup rice milk
1 tbsp sunflower oil
1 tsp apple cider vinegar

Mix in a bowl until combined.
Cook low heat on lightly greased cast iron pan.
Serve with maple syrup.

Coconut banana flax waffles

It is my daughters 14th birthday, and we are celebrating this morning with waffles! She loves pancakes, but I thought it would be fun to dust off the waffle machine ( I haven't used it for years). I am planning on making some owl cupcakes for her...check them out at happy vegan face.

I am loving all the new blogs I am discovering because of Vegan MOFO. There is so many recipes that I can't wait to try. It is challenging trying to post something everyday, but it is also fun trying to come up with recipes.

I had a poll on my blog asking my readers what they would like to see/read more of? Kid friendly was voted for the most, so that is what my goal is for a little bit trying to  making fun vegan food for kids.

1/2 ripe banana-mushed
1 cup non-dairy milk ( I used rice)
2 tbsp coconut oil melted + 1 tbsp for brushing on waffle maker
1 tbsp ground flax seed- mixed with 3 tbsp boiling hot water

1 cup flour
1 1/2 tsp baking powder
1/4 tsp salt

Mix up wet add to dry.
Use waffle machine according to direction.
Brush a some melted coconut oil on the griddle before adding the batter.

Weekend vegan breakfast

I can never have too many fresh veggies in my fridge! I had no idea what I was going to make when I stepped into my kitchen this morning.  I opened the fridge and started from there. Mushrooms(check), red pepper(check), onion (check), potatoes (check), tomatoes (check), avocado (check), a very small piece of tofu that we had used yesterday (check).

Yes there are a few steps in this recipe but it was fun! First I grated up 3 medium sized potatoes, placed  in a bowl of water. Once everything was chopped and ready to go I drained the potato of the water. Grated 1 onion, chopped 1 tbsp fresh parsley, 2 green onions sliced ,1 tbsp flour,1 tsp baking powder,1 1/2 tbsp cornstarch, sea salt, freshly ground pepper. Mix it up. In a hot pan add oil, and make a patty sized amount of potato mixture fry both sides. Place on a baking sheet and in the oven at 375 for 20 minutes.

Next with the same pan that you used to fry the potato, drain off any excess oil. On medium high heat add 1/2 small diced onion, 5-7 mushrooms sliced, 1 red pepper small diced, 1/2 cup crumbled tofu, 1/4 cup nutritional yeast, pinch of cumin powder, 1/2 tsp sea salt, and 1/4 cup water. Cook it down until all the water is absorbed.

The salsa is the easiest part...1 tomato cut into quarters, place it in a food processor, a handful of fresh cilantro, 1 clove garlic, and sea salt. Blend until desired consistency.

Layering potato, tofu, salsa, potato, tofu, salsa. For the top I cut up a little avocado.

Sunday Brunch: Beach Session

We went down to the beach last night and had a fire, it was nice. I probably had one too many glasses of wine...hence the breakfast. I don't usually make breakfast, unless we have a guest and we do. Our good friend is staying with us...he leaves in a couple of hours. This is a tofu scramble with dilly baked potato wedges and fresh salsa.


I pulled out the Tofu Xpress that I got in the mail the other day...and squished all the water out of the tofu. I got a good cup worth of water out in a matter of minutes! The Tofu Xpress is heavy duty...it has a big spring that pushes all the water out. It made the scramble texture really good, I used medium instead of firm.

Viva Granola sells them in Canada

The potatoes wedges I baked in the oven, drizzled with sunflower oil and sprinkled with dill, garlic powder, sea salt and freshly ground pepper. This time of year I  get my potatoes from a vegetable stand on the side of the road, I think its an elderly couple that lives there? Its a pretty cute set up, just a small red stand and they put at the end of there driveway with a price list. Its on the honour system, they just leave a can out. I really like where I live.

Here are a few of the pictures we got of our beach session.....something we do a lot.

Our Oceans and beaches are precious.

 beautiful bubble gum clouds

Ocean having an sunset swim

having a nap

Brunch- Tofu scramble

We had a friend come for brunch this morning, I made some carrot & raisin muffins last night, and this morning I cooked up some potatoes and tofu scramble. My daughter juiced a few grapefruits and oranges, we added some carbonated water, sorta a virgin mimosa:)
Everything was delicious!

• 2 tbsp sunflower oil
• 1 onion-chopped
• 2 cloves garlic-minced
• 6 mushrooms-chopped
• 1 green pepper-chopped
• 1/2 tsp ground turmeric
• 1/2 tsp garlic powder
• 1 block tofu-crumbled
• 1/4 cup nutritional yeast
• 1/2 lemon-juiced
• sea salt
• freshly ground pepper

In a pan heat oil on medium high heat, add onion saute for 4-5 minutes,
add garlic saute for 2-3 minutes, add mushrooms, saute for another 3-4 minutes.
Add Turmeric and garlic powder, saute for 3-4 minutes.
Add tofu, and mix together until evenly coated with turmeric color, adding a little water as needed, to moisten.
Add nutritional yeast, and a little more water, mix together.
Add green pepper and lemon juice.
season with salt and pepper.

Serve with toast.