Happy VeganMoFo, and a Slow Cooker Breakfast Recipe

Happy VeganMoFo! This is my second year participating in VeganMoFo. Last year, VeganMoFo was the month of November, so, naturally, I blogged about Thanksgiving foods and holiday treats. This year, with the weather beginning to cool here, I’m blogging about slow cooking. All month long, I’ll be posting awesome slow-cooker recipes. That said, my crock-pot doesn’t see the light of day nearly enough, and, if you’ve got a recipe you’d love to see, please, let me know!

My favourite way to use my slow cooker is overnight. I love waking up to breakfast already prepared. Last night, I threw a breakfast cobbler together.

Slow Cooker Breakfast Cobbler

Ingredients:

2 apples, peeled and thinly sliced

2 heaping tsp. cinnamon

1 tablespoon (real) maple syrup – use to taste. Next time, I’ll probably use less

1C your favourite granola (I used my version of Hannah Kaminsky’s granola from My Sweet Vegan)

Throw apples, cinnamon, and maple syrup into 1.5 quart crock pot (mine has high/low/warm settings). top with granola. Cook on low 4-6 hours. Top with yogurt in the morning.

>Vegan MoFo Day 23: Breakfast

>Breakfast is, undoubtedly, my favourite meal of the day.

Usually, I have toast topped with avocado and nutritional yeast, and, on occasion, I add a small bowl of cereal. Sometimes I’ll change it up and do a green smoothie. Even more rarely, I’ll make pancakes.

This morning, I made something completely different. This Tofu (for) Breakfast Sandwich from Food From a Former Fat Girl. It was great. She is a vegetarian, not vegan, and she topped the sandwich with provolone cheese. I added a bit of Daiya mozzerella shreds instead.

Last week, I made quite a few breakfast scrambles. They’re super easy, and if you haven’t ever done it, I recommend making an attempt. Hopefully, you’ll fall in love.

Basic Tofu Scramble:

Firm Tofu (for one scramble, I usually use 1/8 or 1/16 of a block – depending on how many veggies I throw in) – pressed

turmeric

onion powder

lemon pepper

garlic powder

salt

Veggies of choice. I use mushrooms, sweet peppers, some jalepeno, greens, or whatever else I have in the fridge. I love to top it with avocado.

Mix tofu and spices together – mash tofu with a fork while you mix.

Throw chopped veggies in a pan and cook most of the way. Add tofu. Heat through – I like mine a bit toasty.

If you have it, add some “We Can’t Say Its Cheese” or other vegan cheese of your choice.

Top with avocado, try not to eat it too quickly

>Vegan MoFo: Iron Chef Sunday

>Happy Sunday, readers! I’m feeling totally refreshed after the time change, and a wonderful breakfast.

This weekend is the first weekend of Vegan MoFo, and the first Iron Chef Challenge.

The secret ingredient? Mashed Potatoes.

I’m pretty excited about this because I love everything potato, and I just bought a 10lb box of sweet potatoes from Costco.

Mashed Potato “Pancakes”

1 sweet potato, cooked (I cut mine into 1inch-ish cubes and steamed them until done)
1/2C flour
1/2T cinnamon

Mix flour and cinnamon in shallow dish
Mash sweet potato.
Use a melon baller – I actually used a cookie dough scoop - to scoop out your pancakes, plop into flour mix. Flatten and get a little flour on both sides of the potato.
Cook on pan like you would a pancake.

Cover with Earth Balance and maple syrup.

>Avon Walk Food

>I mentioned in my Avon Walk post that I had to bring my own food.

What kept me going?

Breakfast:
a banana and a breakfast cookie.
Breakfast cookie:
1/3C quick oats
1T cocoa powder
1T soy protein powder
2T nut butter (I use raw almond)
1/4C soy milk
mix ins – cinnamon, dried cherries, agave

let sit in fridge overnight.

Lunch:
chickpea mash sandwich:
1 can chickpeas
a glob of veganaise
a splash of mustard (I use spicy)
mash together coarsely.

Dinner:
Lemony Quinoa with Butternut Squash

>The Green Smoothie List

>A few things:
1. No, you really can’t taste the spinach
2. Always use fresh spinach (organic whenever possible)
3. Buy a bunch of spinach rather than a bag of spinach – you’ll save some money.

This is another from kellycrochets,  (I didn’t want to lose it in the move) I’ve been compiling as I make them, and will add more as I make more.


I really can’t take credit for most of these, as I found them on www.goneraw.com

A few are mine, but not many. 

I usually use frozen bananas in my smoothies. and I like mine kind of thick, so I don’t usually add much water.

*The Cramp Cure Smoothie* 
12 ounce water 
7 ice cubes 
2 carrots 
1 frozen banana 
4 medjool dates 
1 tablespoon agave or honey 
pumpkin pie spice (cinnamon, nutmeg, clove) 
Some ground flax seed 
Mix Well 

*Lemony Cherry smoothie* 
1 lemon 
1 mango 
1 banana 
a few cups of spinach 
a few cups of fresh/frozen pitted cherries 
water to blend 

*Green Lizard Smoothie* 
a few oranges (I usually do at least two) 
a banana 
a few cups of spinach 
blend the oranges first then add banana and spinach – that way you know how much water you may need to add 

*Peachy Smoothie* 
1-2 peaches 
1 mango 
1 banana 
a few cups spinach 

*Joanna’s Green Monster Smoothie* 
6 cups of spinach 
1 mango 
1 bag of grapes- about 1 lb or so 
Water- enough to get the food mixed- 1/2 cup

***ADDITION 4.24.2010***

Yesterday for breakfast I made a smoothie with:
3 papayas
1 frozen banana
3-4C spinach
enough water to blend