Asparagus & Mushroom Quiche with Herbed Almond Meal Crust (GF, Vegan)

Vegan Asparagus Mushroom Quiche Gluten Free

I seriously dance around in my kitchen when I come up with healthy, delicious alternatives to much-loved less healthy counterparts.  Take this quiche for example.  Usually, we see quiche filled with tons of eggs and cream, on a buttery crust.  The sound of that wreaks havoc in my belly, but I still want and must have quiche!  Are ya with me?

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Blueberry Coconut Pancakes

I challenge you to tell me what could be better than weekend pancake stacks?  Especially a blueberry coconut variety drizzled with pure maple syrup. Yum.

I am going to label this recipe kid-friendly because I don’t think any other child except for mine doesn’t like pancakes.  We have a rule in my home with food, and that is that you have to try everything at least once.  When it comes to pancakes, I am determined to show him how delicious they are, but although I keep trying, he’s not into them.  This translates into a bigger stack for me and the hub.

The coconut milk makes for a really delicious pancake, but since we’re also adding shredded coconut here (coconut lovers in the house), you will still achieve a nice coconut flavour if you decide to substitute the coconut milk for almond milk or other milk of your choice.

Same goes for the egg.  I used a flax egg here because I love vegan baking, and when possible, I leave out eggs/dairy.  You can use 1 organic egg to substitute the flax egg.

I’ve decided to note substitutes more often in my recipes, as this is a lot of what your comments revolve around.  We all have dietary preferences/restrictions, so I want to offer something (almost) everyone can enjoy.

Vegan Blueberry Coconut Pancakes

Happy Sunday – I hope you can add these to your weekend breakfast favourites.

Blueberry Coconut Pancakes

Serving Size: 8 pancakes

Ingredients

  • Dry Ingredients:
  • 1 cup whole wheat pastry flour
  • 1/4 cup unsweetened shredded coconut
  • 2 teaspoons baking powder
  • 1 tablespoon raw sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon sea salt
  • Wet Ingredients:
  • 1 cup + 2 tablespoons coconut milk
  • 1 flax egg (1 tablespoon ground flax + 3 tablespoons water)
  • 1 teaspoon pure vanilla extract
  • 1/2 cup fresh blueberries
  • 2 teaspoons coconut oil

Instructions

  1. Begin by preparing your flax egg by whisking the ground flax and water in a small bowl. Place in the refrigerator until you need it.
  2. In a large bowl, whisk together the flour, shredded coconut, baking powder, sugar, cinnamon, and salt. Set aside.
  3. In a medium bowl, whisk together the coconut milk, flax egg, and vanilla.
  4. Add the dry ingredients to the wet ingredients, stirring just until combined, without overmixing. Gently fold in the blueberries.
  5. Heat a nonstick pan over medium heat and grease with 1 teaspoon coconut oil. Ladle approx. 1/4 cup of the batter onto the pan. Depending on the size of your pan, you can do 2 or 3 pancakes at a time.
  6. Flip the pancakes after 2-3 minutes or when the edges of the pancakes are holding together well and you see bubbles forming on the surface. Cook for another 1-2 minutes on second side. Repeat with the remaining batter, oiling the pan for each batch.
  7. Remove from heat, and serve with fresh berries and pure maple syrup.
http://loveandlentils.com/2014/05/04/blueberry-coconut-pancakes/

Vegan Blueberry Coconut Pancakes

Vegan Blueberry Coconut Pancakes

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sophia 

Mango Lassi Breakfast Parfait

When I met my husband back in the day, I had never tried Indian food (crazy, I know!).  He introduced me to some of the best Indian restaurants in Montreal, and to this day, it remains my favourite dinner date treat.  Although I don’t cook much Indian food at home, I am amazed by the delicious combinations of spices and it really is a very veg-friendly cuisine.  We love to order it in as a treat from our favourite restaurant, and even my 4 1/2 year old son asks for Indian food.  We are just obsessed with chickpea chana, aloo gobi, biryani, onion bhaji, and I’ll stop now before I make everyone really hungry…. 🙂

Vegan Mango Lassi Breakfast Parfait

This brings me to the ever-refreshing mango lassi that I was daydreaming of when I created this recipe.  Traditionally, lassi is a yoghurt-based chilled drink hailing from India, and either made sweet or savoury.  When making fruit lassi, mango is the most popular.  This is my take on the mango lassi incorporated with chia seeds to make a filling, refreshing, vibrant mango lassi parfait.  I never liked yoghurt, so I didn’t use it here, but if you would like to use yoghurt/non-dairy yoghurt then leave out the cashews and water and add 1/2 cup yoghurt.  I just love the creaminess cashews bring to a dish or drink and I think they worked really well in this parfait.

Vegan Mango Lassi Breakfast Parfait

 

 

If you are new to chia seeds, I just want to emphasize what a nutritional powerhouse this little seed is.  I’ll start by saying, yes it looks totally weird when you soak it, almost alien-like.  I know that doesn’t sound at all appetizing, but it’s actually really great-tasting soaked in almond milk or milk/juice of your choice.  Chia seed contains a wealth of fiber—5 grams in just one tablespoon. It is the fiber in chia that causes chia seed to swell when combined with water, creating chia gel.  Chia gel can also be used as a substitute for eggs in vegan baking. 

Ounce for ounce, chia seeds have more omega-3 fatty acids than salmon. Chia is one of the most concentrated sources of omega-3 in any food.  Chia also contains calcium; three times more than skim milk.

Great ways to use chia: 

  • Sprinkle on cereal or salad.
  • Add to shakes or smoothies.
  • Add to baked goods like muffins, cakes, and pancakes.
  • Make into gel and use to thicken puddings, sauces or dips.  You can make chia gel by adding 1/3 cup of chia seeds to 2 cups of almond milk (or juice, or water).  Mix well to avoid clumping.  Place the chia seeds in in a sealed jar and refrigerate overnight.
  • For vegan baking, replace one egg with 1/4 cup of chia gel.

 So, I guess you’ve now realized I am a big fan of this great little seed, so I’ll get on to the recipe!  This makes two servings, but for the purpose of taking a pretty, layered photo, I stuffed it all into one mason jar. 🙂

Mango Lassi Breakfast Parfait

Serving Size: 2

Ingredients

  • For the Chia Seeds:
  • 2 cups vanilla flavoured almond milk
  • 1/3 cup white chia seeds
  • 1 tablespoon pure maple syrup
  • pinch of salt
  • For the Mango Lassi:
  • 2 medium mango, peeled
  • 1/2 cup raw unsalted cashews
  • 1/2 cup water
  • 2 medjool dates, pitted
  • pinch of salt
  • pinch of ground cardamom
  • 2 tablespoons chopped roasted pistachios (optional)

Instructions

  1. Prepare your chia seeds the night before by combining almond milk, chia seeds, maple syrup, and a pinch of salt in a jar. Stir well, cover, and place in the refrigerator. After about 30 minutes, stir again to prevent clumping. Place back in the refrigerator overnight.
  2. Soak your cashews overnight in a jar filled with water.
  3. In the morning, remove chia and cashews from the fridge.
  4. Blend 1 mango along with the cashews, water, dates, and a pinch of salt until you have a smooth consistency.
  5. Dice the one remaining mango.
  6. Layer parfait in a large cup or jar: spoon chia mixture into glass/jar first, then mango lassi, fresh mango, repeat. Top with fresh mango, pistachios, and ground cardamom.
  7. Serve cold.
http://loveandlentils.com/2014/04/27/mango-lassi-breakfast-parfait/
 

Vegan Mango Lassi Breakfast Parfait

Vegan Mango Lassi Breakfast Parfait

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Scrambled Tofu + Kale Breakfast Burritos

Tofu Scramble and Kale Burritos

Growing up, one of my favourite things to have for dinner was breakfast.  It’s so fun for kids and I truly enjoy it just as much now, as a grown up (gulp).  I wasn’t too sure how my little guy would react to scrambled tofu instead of eggs, but it was a great success.  It’s amazing what a little turmeric can do to give the tofu such a great colour.  Although I made these for dinner, they make a great breakfast or even lunch (I reheated them today and they were delicious).

Who doesn’t like a breakfast burrito, right? I wanted to show the nutritional value of this vegan version compared to a typical egg burrito.  I live for super tasty food that is also nutritious.  Here is what it looks like:

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So, as you see you’re still getting a high protein breakfast, but one which is vegan and cholesterol-free!  Ready in about 25 minutes.

Tofu Scramble and Kale Burritos

Scrambled Tofu + Kale Breakfast Burritos

Makes 5-6 burritos

Ingredients:

  • 6 flat breads (I used whole wheat and flax)
  • 1/2 teaspoon coconut oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, seeded and diced
  • 2 cups chopped kale, stems removed
  • 1  14 oz block extra firm tofu, pressed for 10 minutes, crumbled
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon turmeric
  • 1 teaspoon hungarian paprika
  • 1 teaspoon dried sage
  • 1 teaspoon cumin
  • sea salt and freshly ground pepper to taste

Directions:

  • Turn on oven to the lowest heat, place flat breads on a baking sheet, and pop in the oven to heat while you prepare the tofu scramble.
  • Heat coconut oil in a large pan over medium heat.
  • Add onion and garlic and sauté for 5 minutes or until onions are translucent.
  • Add the bell pepper and kale and continue sauteéing until the kale is slightly wilted, approx. 5 more minutes.
  • Add crumbled tofu to the pan, along with the nutritional yeast, turmeric, sage, cumin, salt and pepper and fold all to combine.  Heat for another 2 minutes, then turn off the heat.
  • Spoon tofu scramble onto warmed flat bread.  Fold into a burrito, serve, and enjoy!

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Chocolatey Buckwheat Pancakes

I hope everyone is having a fabulous weekend. We had a lazy start to the day, as we celebrated our five year anniversary last night at a delicious Syrian restaurant, Damas, in Montreal. The flavours of each dish were out of this world. Combinations of grilled, smoky vegetables, nuts, pomegranate seeds, cumin, and pomegranate molasses were the highlights of some of the dishes we tried. Paired with delicious Lebanese wine, we were on cloud nine.

Back to the pancakes. Weekends are for pancakes, am I right? Actually, to be honest, our family loves to go out for breakfast on the weekends, but today it was just me and my boy so I opted for a stack of pancakes to share. I love buckwheat crepes and pancakes, so I decided to make them chocolatey to make them a little more appealing to the little guy. Being Canadian, these must be topped with pure maple syrup for the overall taste experience. The pancakes themselves are not sweet, so the maple syrup adds a nice, sweet touch!

Chocolatey Buckwheat Pancakes Recipe

Makes 8-10 pancakes

Ingredients:

  • 3/4 cup buckwheat flour
  • 3/4 cup all purpose or kamut or spelt flour
  • 3 tablespoons organic cacao powder
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 3 tablespoons melted vegan butter
  • 2 cups vegan buttermilk (2 cups non dairy milk + 1 tablespoon apple cider vinegar)
  • coconut oil for coating the pan

Directions

  • Start heating your non-stick pan over medium heat.
  • Prepare your ‘buttermilk’. Pour 2 cups of non dairy milk (I used almond milk) plus 1 tablespoon apple cider vinegar into a measuring cup or bowl. Let sit while you prepare the rest.

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  • Whisk all the dry ingredients in a large bowl.

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  • Pour melted butter into bowl. Stir.
  • Add the buttermilk slowly. Stir to combine without over mixing.

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  • Put a small amount of coconut oil onto the pan and spread it around to coat evenly. Bring heat down to medium-low.
  • Using a ladle, pour batter onto the hot pan.

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  • Cook on one side for 2-3 minutes. You will see small bubbles forming.
  • Gently flip pancakes and cook for about 1 more minute.

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  • Place on a plate and cover with a towel to keep warm as you cook the remaining pancakes.
  • Serve warm with vegan butter and maple syrup.

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A shot of the flowers my hubby got me yesterday. They smell so lovely!

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