I love when I have weekends off. I get all these ideas for fixing fancy Sunday morning breakfasts, and this was one of the simpler ones. It’s the Not-Just-for-Breakfast Banana Split, from The Vegan Table cookbook. It’s fairly basic, and very customizable – bananas, vanilla nondairy yogurt (I used Silk brand), and fresh fruit. There were no fresh strawberries available at the store, so I got frozen, which were still delicious. We also topped it with blueberries, and instead of using regular granola, I used the Yogi brand strawberry granola crisps. I also modified the recipe by adding a drizzle of melted dark chocolate (Newman’s Own Organics)! It was tasty and filling, even though it was lighter than a lot of fancy breakfasts (think pancakes and syrup).
I’m sure I’m not the only one partial to fancy (yet easy to fix) breakfasts – does anyone have any great ideas they want to share?
Posted in Eating
So a couple of days late. But I did make this cute little four leaf clover on Wednesday, and I wore it as a pin. It’s only a little over an inch tall. I was inspired by this pattern, but I made a few changes here and there. I used green hemp yarn and a US-F size hook. I think I will make lots more of these!
This was another type of cookie that I made last weekend, and it’s one of my new favorites. Yes, I already took a bite out of the cookie before I thought to take a picture of it, so sorry about that. But that just proves how amazing they are! I figure they are perfect for breakfast, since you know, they do have oatmeal and blueberries in them.
- 1/2 lb (2 sticks) Earth Balance (butter), softened
- 1 cup firmly packed brown sugar (I ran out of brown sugar, so I used 1/2 cup brown and 1/2 cup regular–plus next step)
- 1/2 cup granulated sugar (so with above notes, I used 1/2 cup brown and 1 cup regular)
- 2 eggs’ worth of Ener-G egg replacer
- 1 tsp vanilla
- 1-1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 3 cups oats (old-fashioned, uncooked)
- 1 cup blueberries (or raisins, or raspberries)
- Optional: 1/2 cup sunflower seeds (I didn’t add these, but then someone asked if I did, and I thought it sounded really good.)
- Heat oven to 350 F. Beat together Earth Balance and sugars until creamy.
- Add the prepared Ener-G egg replacer and the vanilla; stir well.
- In large mixing bowl, combine flour, baking soda, cinnamon, and salt. Add to egg/vanilla mixture. Mix well.
- Stir in oats and blueberries; mix well.
- Drop by rounded tablespoonfuls (or I use a 1/4 cup measuring cup to scoop and drop) onto cookie sheet (I sprayed mine with Pam).
- Bake 10-12 minutes or until golden brown.
- Cool for 1 minute on cookie sheet, then move to wire rack.
The original recipe says it will make 4 dozen, but I make bigger cookies (so I can say I just ate one cookie instead of three, you know), so mine made about 20 cookies. You could probably stretch it to 2 dozen.
I finally got a chance to do a bit of baking this past weekend, and luckily at the store I had found The Peanut Butter Company’s “White Chocolate Wonderful” flavor of peanut butter. This totally inspired me to make some peanut butter cookies! This is the recipe from The Joy of Vegan Baking; the only change is using fancy flavored peanut butter. They turned out pretty great, but the recipe already called for vanilla, which was the main flavor of the peanut butter. I didn’t get much of a white chocolate flavor from the cookies, although the vanilla did come through.
The Peanut Butter Company has other delectable flavors, including “Cinnamon Raisin Swirl” and “Dark Chocolate Dreams” (ooh, that would be great in cookies too!), as well as “The Heat is On,” which is a spicy peanut butter that is best used in sauce for stir fry and the like. I haven’t found the latter two locally, but I’m tempted to just order them online.