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Jazzy Vegetarian: Recipes

Breakfast Favorites Show # 208

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Apple Muffins with Pumpkin Seeds

Makes 6 Muffins

 

2 cups whole wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1/8 teaspoon sea salt

1 cup raisins

½ cup raw pumpkin seeds

1 ½ cups fresh apple purée (see note)

1 tablespoon fresh lemon juice

1 teaspoon lemon zest

1/3 cup maple syrup

½ cup non-dairy milk, plus more as needed

 

Preheat the oven to 375 degrees F. Oil a six-cup standard muffin tin.

Put the flour, baking powder, baking soda, cinnamon, and salt in a large bowl and stir with a dry whisk to combine. Add the raisins and pumpkin seeds and stir to coat. Stir in the apple purée.

Stir in the lemon juice, lemon zest, maple syrup, and nondairy milk, and mix just until incorporated. The mixture will be quite thick, but if it seems overly dry, stir in a bit more nondairy milk, 1 tablespoon at a time until the mixture is moist. Don’t overmix or the muffins will be tough.

Mound the mixture into the prepared muffin cups. Put the pan on a baking sheet and bake for 35 to 40 minutes or until golden and a toothpick inserted in the center of a muffin comes out clean. Put the pan on a wire rack and loosen the sides of each muffin with a knife. Let cool for about 15 minutes. Carefully remove the muffins. Serve warm or at room temperature.

Note: To make apple purée, peel and core two (or three) very large apples, four medium apples or five small apples. Rough chop the apples. Put the apple pieces into a blender and process just until pureed. Be careful not to liquefy!

Episode #208 - Recipe © LAURA THEODORE 2011

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Rocky Mountain Toast

Makes 4 to 6 servings

 

4 to 6 slices whole grain bread

1 to 2 tablespoons vegan margarine

1 block (about 15 ounces) firm or extra firm tofu, drained

½ cup shredded vegan cheese

½ teaspoon turmeric

¼ teaspoon tamari, plus more to taste

1/8 teaspoon sea salt

Fresh pepper

 

Place a bread slice on a cutting board. Cut a hole in the center of the bread, about 3 inches in diameter, using a bread knife or cookie cutter. Continue with all slices of bread. (Save the bread “middles” for making breadcrumbs).

Spread a bit of vegan margarine on each side of the bread slices. Set three of the bread slices into a large, non-stick fry pan. Turn the heat on medium-low and let the slices begin to brown on one side.

Meanwhile, put the tofu in a medium bowl and mash with a potato masher or large fork until crumbly. Add the vegan cheese, turmeric, tamari, sea salt, and pepper. Mash until the tofu resembles the color and texture of cooked scrambled eggs.

Scoop up one quarter of the tofu mixture and place in the center of each bread slice in the pan. Pat down firmly until the filling is compact inside the “hole.” Cook for two to three minutes and then flip. Cook on the other side for 5 to 7 minutes or until the underside is golden and crispy and the tofu mixture is warmed through. Keep warm in a 300 degree F. oven. Repeat with the other bread slices.

Serve immediately with fresh fruit slices on the side.

 

Episode #208 - Recipe © LAURA THEODORE 2011

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Awesome Oatmeal

SERVES 4

 

3 3/4 cups water

2 cups old-fashioned rolled oats

3 tablespoons raisins or dried cranberries, or a combination

1⁄8 teaspoon sea salt

1 to 2 tablespoons brown sugar, maple syrup, or maple sugar

Nondairy milk (optional)

Put the water, oats, raisins, optional sunflower seeds, and salt in a large saucepan. Bring to a boil over medium heat. Decrease the heat to medium- low and cook, stirring occasionally, until most of the liquid has been absorbed and the mixture is creamy. Remove from the heat and sweeten with the brown sugar to taste. Cover and let sit for about 5 minutes before serving. Serve with non- dairy milk and more sweetener if desired.

NOTE: After the oatmeal is cooked, it will stay warm for about 20 minutes in the covered saucepan, which is ideal for family members who trickle in for breakfast.

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Raspberry-Banana Green Dream Smoothie

MAKES 2 SERVINGS

 

2 fresh or frozen bananas

11⁄2 ounces (2 cups, lightly packed) mixed baby greens or spinach

11⁄2 to 2 cups frozen raspberries or blueberries

1 to 2 cups filtered water

Put the bananas, greens, berries, and 1 cup of the water in a blender. Process until smooth, adding more water as needed to achieve the desired consistency. Serve immediately.

Jazzy Tip Always keep bags of frozen raspberries, blueberries, and strawberries in your freezer. These sweet, convenient fruits will help you to make breakfast smoothies and creamy desserts in a flash.