Oats with Pear and Coconut Sugar in a Crockpot

I had to archive this recipe because it's so good! My mother-in-law, Helena, was staying with us for two months helping us take care of our little boy while we were looking for a nanny. She made this oatmeal for breakfast a few times and I absolutely loved it. My favorite thing about it is pears! Juicy, sweet, and fruity.


Serves 4

 

• 3 firm pears, diced
• 1 cup steel-cut oats
• 1/3 cup raisins
• 2 tbsp. coconut sugar (or brown sugar)
• 2 tbsp. honey
• 1/4 tsp salt
• 1/4 tsp cinnamon
• 1/8 tsp nutmeg
• 1 1/2 cup almond milk (or regular milk)
• 1 1/2 cup boiling water

 

Combine the first eight ingredients in a crockpot. Pour in milk and boiling water and stir to combine. Cook on low for 6 hours.


Adapted from this recipe.

Peanut Butter and Jelly Muffins (Plant-based)

I got bored with all of my muffin recipes today, and decided to try something different. I thought why don't I combine two of my most favorite things, peanut butter and strawberry jelly, into a muffin form. It turned out so yummy! This recipe is fully plant-based and vegan. Whole-wheat flour, almond milk, and applesauce make them a more healthy option of your favorite muffins.

Yields: 12 muffins

• 1 cup all-purpose four
• 3/4 cup whole-wheat flour
• 1/2 cup organic cane sugar
• 1 tbsp baking powder
• 1/4 tsp salt
• 1 1/4 cups almond or soy milk
• 1/3 cup creamy peanut butter
• 1/4 cup applesauce
• 1 tsp vanilla extract
• about 1/4 cup your favorite seedless jam
• powdered sugar

1. Preheat oven to 350F. Line a cupcake baking sheet with 12 liners.

2. Combine dry ingredients first by whisking all-purpose flour, sugar, baking powder, and salt. In a separate bowl combine almond milk, peanut butter, applesauce, and vanilla extract. Use a whisk to create a smooth mixture. Gradually pour in the milk mixture into the flour mixture constantly whisking until smooth batter forms.

3. Fill each cupcake liner with batter half-way full. Spoon 1 teaspoon of jam into each cupcake. Spoon the rest of the batter on top to cover the jam. Bake for 25-30 minutes or until the cupcakes are firm. Let cool. Sprinkle with powdered sugar. Enjoy!

Healthy Blueberry Oat Muffin Surprise!!

This is the easiest and healthiest recipe for plant-based muffins. I'm not using any eggs or dairy and they turn out absolutely delicious.

Batter

• 1 cup unbleached all purpose flour
• 1/3 cup whole wheat flour
• 3/4 cup rolled oats
• 1/3 cup plus 2 tbsp organic cane sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1/4 tsp ground cinnamon
• 1 banana, pureed
• 1 tsp pure vanilla extract
• 1 cup soy or almond milk
• 3/4 or 1 cup fresh blueberries

Sprinkles

• 1/3 cup walnuts chopped
• 1 tbsp brown sugar 

Preheat oven to 375F. Prepare a regular-sized muffin pan and line it with 12 muffin papers.

Combine dry ingredients in large bowl. Mix well. Combine pureed banana with wet ingredients in small bowl. Mix dry and wet ingredients together until moist and smooth. Fold in blueberries. Fill muffin tins 3/4 full.

Combine walnuts and sugar in a bowl. Sprinkle mixture over muffins. Bake for about 20 minutes or until tooth pick comes out clean.

Mexican Potato Frittata

Frittata is perfect not only for breakfast, but for lunch and dinner also. This recipe is quick and easy to make. It's very flavorful and potatoes make it filling. Simply delicious. It makes 4 servings.

• 1 tsp olive oil
• 12 oz red-skinned potatoes, cut into 1/2-inch pieces
• 6 large eggs
• 1 jar (11 to 12 oz) medium hot salsa
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1/4 cup shredded sharp Cheddar cheese
• 1 medium tomato, chopped

Preheat oven to 425F. In an oven-safe skillet heat oil over medium high. Add potatoes and cook for about 10 minutes or until tender and golden brown.

Meanwhile, whisk together eggs, 1/4 jar of salsa, salt, and pepper. Beat well. Stir in cheese. Set aside. Combine remaining salsa with tomatoes and set aside.

Stir in egg mixture into potatoes in skillet, cover and cook over medium heat until egg mixture begins to set around edge, about 3 minutes. Remove skillet from heat, remove lid, and place skillet in oven. Bake until frittata is set, about 6 minutes.

Serve topped with salsa and tomatoes.

The original recipe can be found in "Vegetarian Meals", Good Housekeeping, 2006, p. 107

Lemon-Ricotta Pancakes

I've made pancakes with cottage cheese and farmer's cheese before, but never with ricotta cheese. This recipe from the Vegetarian Times is absolutely delicious and light! I'm now a big fan. The lemon twist makes them a unique alternative to traditional pancakes. Serve the pancakes with whipped cream, honey, fresh fruit, and berries.

• 1 cup ricotta cheese (8 oz)
• 4 eggs, separated
• 3 tbsp sugar
• 2 tbsp grated lemon zest
• 1/4 cup flour
• 1/4 cup potato starch (corn starch works well too)
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 pinch cream of tartar
• 4 tbsp butter, divided

In a medium bowl whisk together ricotta, egg yolks, sugar, and lemon zest. Set aside.

In a separate bowl whisk together flour, potato starch, baking soda, and salt. Sprinkle over the ricotta mixture and mix well.

With an electric mixture beat egg whites with cream of tartar until the mixture becomes nice and foamy, about 4 minutes. Fold into the batter mixture.

Heat about 1 tbsp butter in a skillet on medium. Pour 1/4 cup of batter for each pancake. Cook 3-4 minutes with the lid taking care not to burn the pancakes. Flip and cook for 1-2 more minutes. Repeat.

Serve with fresh berries, fruit, honey, whipped cream, etc. Enjoy!

Adapted from Vegetarian Times, June 2013, p. 34

Oatmeal with Apples and Cinnamon in a Crockpot

Put the ingredients into the crockpot in the evening and enjoy a nice warm breakfast in the morning!

• 2 sliced apples
• 3 tbsp brown sugar (you can use agave nectar or honey instead!) 
• 1 tsp cinnamon
• pinch salt
• 2 cups oatmeal
• 2 cups milk (use almond or soy milk to make a vegan version) 
• 2 cups water

Put apples, brown sugar, cinnamon, and salt into the crockpot. Pour in the oatmeal, milk, and water. Do not stir. Cook on low for 6 hours or until it's the level of desired softness. Serve with fresh fruit and walnuts. 

Quinoa with Blueberries and Strawberries

Quinoa is a perfect source of plant protein and full of nutrients and minerals such as iron, phosphorous, and calcium. This dish is perfect for breakfast or a nutritious mid-day snack. It's a great alternative to your favorite oatmeal breakfast. Use agave nectar or honey to sweeten it. It's also good with bananas and kiwis if you'd like to experiment.

Ingredients

• 1 cup red or tricolor quinoa
• 1 cup non-dairy milk (almond, soy, rice)
• 1 cup of water
• 1 tsp ground cinnamon
• 1/3 cup dried cranberries
• 1 1/2 tbsp agave nectar (or honey)
• 1 cup blueberries
• 1 cup strawberries, sliced
• 1/3 cup of chopped pecans or walnuts

Before using quinoa, rinse it in cold water. Without rinsing it well quinoa may turn out a bit bitter. Combine the rinsed quinoa, milk, water, cinnamon, and dried cranberries in a saucepan over medium heat. Bring to boil, reduce the heat to low, and let it simmer for 10-15 minutes until the water is absorbed. Add the agave nectar, berries, and walnuts. Serve warm. 

The original recipe can be found in "Vegan Cooking for Carnivores" by Roberto Martin. I highly recommend this book! The recipes are delicious and easy to make. My favorite part about the book is cooking tips from the chef himself. Click here to see the book on Amazon. 

Russian Style Blueberry Pancakes with Kefir

The most beloved drink of Russians (after vodka, of course :) is Kefir, a dairy product (99% lactose-free) full of probiotics. As it turns out, not all bacteria is bad. Without good bacteria in your intestines and stomach, your body simply wouldn't be able to function. Here's what Liz Applegate, PhD, says about Kefir, "Healthy gut microbes make up a hefty portion of your body's defenses against unwanted pathogens. Kefir provides a dozen strains of good-for-you bacteria that literally build a barrier in your intestinal tract against unwelcome bugs, and improve immune-cell function" (Runner's World Magazine, January 2013).

You can add Kefir to your pancakes, smoothies, mashed potatoes, cereal or you can just drink it plain.

Kefir has recently become popular in the USA as well. You can now buy it in virtually any grocery store. Just look in the health aisle. It comes in differnt flavors: blueberry, raspberry, pumpkin, etc, but I recommend plain Kefir as it contains more probiotic bacteria than flavored Kefir.

Ingredients

• 1 1/2 cups flour
• 1 tbsp sugar
• 1 tsp salt
• 3 1/2 tsp baking powder 
• 1 1/4 cup Lifeway Kefir
• 1 egg
• cooking spray

In a bowl combine flour, sugar, salt, and baking powder and whisk well. Make a well in your flour mixture. Add Kefir and egg. Whisk everything until the mixture is nice and smooth. The batter is ready!

Heat a large skillet and lightly oil it. Scoop a little bit of batter for each pancake and brown on both sides. Use a piece of paper towel to remove burned oil before each new batch. Apply oil for every batch of pancakes.

Serve with fruit, berries, Nutella, whipped cream, butter, or Russian style with sour cream and Raspberry jam. Приятного аппетита!