oatmeal chocolate chip crazy good fusion.

Not enough chips for chocolate chips, not quite in the spirit for oatmeal. what do you do? you FUSE them. Thats what we did. Original recipe. I cannot begin to explain how delicous these are. You need to try one, give me your address and I will mail you a batch.
The recipe is basic, some things are better when left on the simple side.

Ingredients:
1 1/4 c. flour
2/3 c. brown sugar
1/2 c. vegan white sugar
about 2 c. quick cookin' oats, though old fashioned would work too.
1 c. earth balance
1/2 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
1 tsp. vanilla
1 1/2 TBS molasses
1/2-1 c. vegan chocolate chips

Directions:
Preheat oven to 350 degrees
Sift flour, salt, baking soda, and cinnamon together, set aside.
Cream together brown and white sugars with room temp. earth balance. Cream for about two minutes until fluffy and well blended. Add molasses, vanilla extract.
Add flour mixture in two batches until well incorporated.
If mixture is too dry (maybe you used giant oats? add a dash of soy milk)
Add Oats and mix.
Add Chips and mix.
Put on ungreased cookie sheet. Bake about 12-15 minutes.
Let cool, eat and eat, and eat.
Make some for your friends.
Repeat.

huge and delicious breakfast of champions

This morning I made a bomb breakfast. I wanted to do a tofu-florentine kind of thing, and originally I planned on using the Cheezy Sauce from VCON, but I couldnt find my cookbook! So i decided to make a vegan hollandaise sauce...I saw some good recipes on the internet, but I didnt really have any of the ingredients, so I made my own. It was bomb, but i added too much mustard! Basically it was:
tofu
veganaise
nutritional yeast
salt, pepper, tumeric, paprika
earth balance
lemon juice
mustard (dont put too much!!)
all blended together, and then heated up.
Put that over sourdough toast with avocado, tomato, and fried tofu.
potatoes and tempeh bacon on the side.
It was a fancy ass and really filling breakfast.

Janky Mac and Cheeze Sauce with Chickpea Cutlets.

Basically this is my version of Vegan Mac and Cheeze. I made a liquidy sauce by blending nutritional yeast, veggie broth, garlic, earth balance, apple cider vinegar, salt and pepper. I heated up the blended up goop and added cornstarch to thicken. The sauce thickened slightly, and then i poured the whole thing over the noodles and veggie mixture. I then added pieces of chreeze to the top, as well as some earth balance, and baked it up. It was so good, but not cheezy, just saucy and goopy, kind of like an alfredo sauce, only cheddar. For the veggies, i sauteed up some leeks, carrots and broccoli until tender and crisp.
I also made the chickpea cutlet recipe from VCON, but i think my needed a bit longer in the oven. They still turned out toothy and delicious, just a tad mushy in the insides.
I did get those important gluten strands to form though which made them chewy and amazing. This was a good and filling meal with left overs to spare. It was also really inexpensive and easy to make. It was fun to make my own cheeze sauce for the noodles and veggies, but next time I might just stick to VCON's Cheeze sauce. Its so good!

Zesty Cara Cara French Toast

I actually like vegan french toast better than the traditional recipe. It becomes much more crisp and is less sensitive to burning or overcooking. If you don't add the orange, you can even save the batter for the next day. This one is a mixture of the "Fronch Toast" recipe from Vegan with a Vengeance and something on the menu at Kate's Kitchen near my house.

You'll need:

• Some bread. I generally use whatever we have, but steer clear of anything other than french bread if you're going to use a roll type bread. If you go the pre-sliced loaf route, you'll need aprox. 4-6 for this recipe depending on size.
  
• 1/2 cup soy creamer
  
• 1/2 cup your favorite non-milk milk milk (Almond milk is my favorite)
  
• 2 tablespoons corn starch
  
• 1/4 chickpea flour
  
• An orange (I used Cara Cara because that's what I had, it's good with any orange though)

Mix together your soy creamer and corn starch until smooth. Add your non-milk milk milk choice, then your chickpea flour. Keep mixing until incorporated, don't worry about a few chickpea flour clumps, it's all good. Grab your orange and zest about a 1/3 of the rind, around 2 tablespoons worth I would say. You can add more or less as you wish. Peel the orange and squeeze 2 or 3 wedges into the batter and mix one last time. Time to fry!


Heat a large pan on med-hi heat and add enough canola or vegetable oil to form a thin layer. Once the oil is heated, dip your bread into the batter so that is completely coated. Toss it into the pan (be careful--hot oil burns a lot)! Flip when it is nice and brown, like the image above. Between flippings, prepare any fresh fruit and granola you'd like to use.


You can preheat the oven to like 200 degrees to keep it warm while you fry the rest of the bread, but I'm usually too lazy for that. I usually serve with some maple syrup, the fresh fruit, and granola sprinkled on top. Enjoy!