Vegan Sweet Potato Spinach Omelet

Yes, one can have an omelet without the eggs.  I had posted an eggless version before but this present one has a better texture and taste due to the rice flour used. The old version used whole wheat flour which is healthier but it had a certain taste and did not have that moist crispy texture that rice flour gives.  One can use any vegetable combination and for this one I added the superfood sweet potatoes to the ones I used before, spinach and red pepper. I shallow fried this but one can bake it if you prefer. Delicious. Ditch those eggs. You will not miss them.

Vegan Sweet Potato Spinach Omelet

2 servings

• 2 tbsp rice flour (I used Mochiko brand sweet rice flour from the Asian store)
• 1 tbsp cornstarch
• 1/4 tsp baking powder
• 1/4 tsp cumin
• 1/4 tsp garlic powder
• 1/8 tsp salt 
• 1/8 tsp black pepper
• 6 tbsp non dairy milk 
• 2 tbsp green onions, chopped
• 4 tbsp sweet peppers, cubed
• 1/2 cup cooked sweet potatoes, sliced
• 1/2 cup spinach, chopped
• cooking spray or 2 tsp coconut oil

Combine the flour, cornstarch, baking powder, cumin, garlic powder, salt and black pepper in a small bowl and mix with a fork.  Make a well in the middle of this mixture and add the milk.  Blend the mixture thoroughly.  Add the vegetables.  

Add the coconut oil to the small saute pan or spray with cooking spray and heat at medium heat.  Place the vegetable/batter mixture in two batches for easy flipping.  Cook till the batter is crisp but not burnt and the vegetables and the batter are cooked through. 

Serve with sliced tomatoes and baguette slices.  You can also eat the omelet with catsup of your choice.

Orange Walnut Chex Snacks

This is an easy snack to prepare during the coming holidays.  It has a different flavor from the usual Chex Cereal snacks which are coated with peanut butter or chocolate and of course butter.

The original recipe my friend Milyssa gave me had butter as one of the ingredients which I skipped in this adapted recipe.  It also used frozen juice concentrate which I did not have so I opted for orange juice prepared from a concentrate which comes in those familiar orange juice bottles.  I am pretty sure the frozen concentrate would have been better. But I am happy with how this adapted snack mix came out.  I prepared it twice and you guessed it, I gobbled almost the whole thing in one day.  So good and addictive.

Orange Walnut Chex Snacks

• 4 cups Corn Chex Cereals (any flavor)
• 1 cup walnuts
• 1 cup powdered sugar
• 1/3 cup orange juice (better yet frozen juice concentrate, thawed}
• 1 tsp cinnamon
• 1/4 tsp ginger powder

Preheat the oven to 350 degrees Fahrenheit.  Spray a 13 x 9 inch pan with cooking spray and set aside.

In a large bowl, place the cereals and walnuts.  In a separate small bowl mix the sugar, orange juice, cinnamon and ginger powder.  Add the orange juice mixture into the cereals and walnuts and mix them till the cereals and walnuts are coated with the orange juice mixture.

Place the coated cereals and nuts into the sprayed pan in a single layer.  Bake for 10 minutes.  You can add dried fruits if you want after baking.

Vegan Cranberry Orange Scones

I had a similar cream scone when we had our monthly Book Club Meeting at McGinnis Specialty Store in Monroeville PA.  I was pleasantly surprised when Karen Novak, the event organizer and baker of this delicious dessert, said she did not use any butter or eggs.  She just used cream. (See some photos of the book club meeting at the bottom of the blog post).

I looked for a source in the web and found this recipe using full fat coconut milk from a can. I decided to try the recipe and used dried cranberries as add ins and added orange marmalde to intensify the taste of orange in the scones.

The scone as promised by the author of the recipe was light and airy. It is so easy to prepare since you do not need to worry about butter to soften or eggs to add, not to mention mixing them into the batter. The scones got two thumbs up from my picky taster, my husband.

Vegan Cranberry Orange Scones

(Adapted from this recipe)

Scones

• 2 cups all purpose flour 
• 1 tbsp baking powder 
• 1/2 tsp salt
• 2 tbsp sugar. 
• 1 cup dried cranberries
• 1 1/2 cups full fat coconut milk from a can, stirred
• 1 tbsp orange marmalade (optional)

Preheat oven to 425 degrees Fahrenheit

Combine the all purpose flour, baking powder, salt, sugar and dried cranberries in a medium bowl till the ingredients are well blended.

Make a well in the middle and add the coconut milk and orange marmalade in this well and mix the coconut milk and marmalade with a fork.  Then mix the two with the dry ingredients with a fork till just mix.  Do not over mix.

Transfer the dough into a floured surface and turn over about 4 to 5 times until it is uniform in texture.  Do not over mix.

Make an 8-inch square and cut this into eight triangles. with a sharp knife or pizza cutter. (To make 8 triangles, make two lines then two diagonals on the square)  Make sure each is about 1 inch thick.

Separate the eight wedges and transfer into a parchment (or wax paper) lined pan.  Have an inch or two space in between the wedges.

You can sprinkle some sugar on top of each wedge if you like.

Bake for 17 minutes.  Cool for 2 to 3 minutes and brush with the orange glace, recipe below.

Orange Glace

• 1/4 cup powdered sugar
• 2 tsp orange juice

Mix the two in a small bowl with a fork.

PS.

Here are some photos from the Book Club Meeting below.  We had author and illustrator, Melissa Haas, as our guest speaker.  She has written children's books featuring her cat Catula.

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Caramel Coconut Cream Pull Apart Biscuits and Is Coconut Milk Good for You

It is a Saturday morning and I want to prepare some goodies for my husband to accompany his breakfast.  He loved the monkey bread I prepared several weeks ago using the Pillsbury biscuit recipe online.  I wanted something healthier without butter as much as possible.  I happened to eye this Caramel Pull Apart Biscuits recipe on the sidebar of the Monkey Bread recipe on the Pillsbury website and clicked on it.  Wow! Was I surprise.  Just what I wanted.  No butter is needed but instead heavy cream.  Still not my idea of a healthier alternative to butter.  I then thought of coconut milk which I had. Coconut milk has 17-24 % coconut fat.  It is reported in this publication that this fat is healthier having the so called middle length chain saturated fatty acid which undergoes a different metabolic pathway than the long chain counterparts found in animal fat and also plant oils.  It is directly converted to energy and not stored as fat. On this subject of whether coconut oil is good for you etc read this and this for other opinions on this controversial topic.  

The recipe called for two 12 oz can of refrigerated biscuits.  I instead opted to use one can of biscuits and half the recipe of the rest of the ingredients. I substituted coconut milk instead of the heavy cream in the recipe.  I also used coconut palm brown sugar instead of plain brown sugar but that is an optional choice for you.  I used the usual length of time of thirty minutes to bake the Pull Apart Biscuits.  It was delicious and better for you in moderation of course.  I do not detect a strong coconut taste that some of your family members might not be a fan of.  

Caramel Coconut Cream Pull Apart Biscuits

(Inspired by this recipe)

• 1- 12-16 oz can refrigerated buttermilk biscuits (the generic one I used was 16 oz)
• 1/2 packed brown sugar (I used coconut palm brown sugar)
• 1/4 cup coconut milk (preferably the cream on upper part of unshaken or refrigerated can)
• 1/2 tsp ground cinnamon

1.  Preheat oven to 350 degrees Fahrenheit.  Spray a bundt pan with cooking spray.

2.  Separate the biscuit dough into 8-10 biscuits it came in.  Cut each biscuit into fourths.  Layer them in the pan.

3.  Mix the remaining ingredients and pour over the biscuits.

4.  Bake for 30 minutes or until golden brown.  Immediately turn pan upside down onto a glass or heatproof plate.  Serve warm.

Super Scrambled Eggs

Before you prepare your breakfast, look over the secret behind this scrambled eggs recipe below.  I have prepared scrambled eggs before but not with this ingredient.  I used the same slow method of cooking but not with this ingredient that makes a large difference.  It is by the way decadent so proceed with caution.

The secret was shared by Judy, one of the generous souls, who man what I call the "kitchen ministry" at St Bernadette Church in Monroeville PA once a month.  They prepare real breakfasts, beyond doughnuts which used to be the norm.  All of the dishes are cooked with love with different menus every time.  Here are photos from this October breakfast.

Judy

Judy, Ray. Anne and Kathy. Not pictured is Dee who went to the store to buy more groceries.

Father Tony with the happy parishioners.

Here are pictures of the two dishes that were served during the the super breakfast in October. They fed both our hungry mouths and souls as we shared fellowship with fellow parishioners.

Here are the recipes straight from Judy's files for the Scrambled Eggs and as a bonus for the Hash Brown Casserole.  Both super duper good.

Quinoa Sweet Potato Pudding

I am preparing for a future potluck gathering scheduled for this coming December by the Plant-Based Nutrition Support Group headed by Dr. Sally Lipsky.   The last time we had a similar affair this past July I noticed most of the dishes served had quinoa as one of the ingredients. For this upcoming potluck, the theme of which is dessert and appetizers, I decided to develop a dessert recipe using this super food quinoa since this has a big appeal to the members of the group.

I had a pudding recipe, Indian Quinoa or Super Grains Mix Pudding, in a past blog that I am adapting that will exclude the high fat coconut milk.  I also wanted to introduce more plant protein to the nutritional value of this dessert by using the super grain quinoa in place of the brown rice.  To achieve the creaminess and thickness that the coconut milk gives, I used banana and another super food sweet potato.  After some attempt, down below is the recipe for a delicious pudding you cannot resist that is also packed with nutritional value.

Meantime here are pictures of our potluck dinner this past summer.

Dr. Sally Lipsky is in white.  

The plant based dishes brought by the members.

  

Quinoa Sweet Potato Pudding

2 servings

• 1/2 cup cooked quinoa
• 1/2 ripe banana
• 1/2 cup cooked sweet potato
• 1/2 cup non dairy milk
• 2 tbsp maple syrup
• 1/4 tsp cardamon
• 1 tbsp raisins or other dried fruits or even fresh fruit or nuts 

Mix the quinoa, banana, sweet potato in a bowl.  Add the non dairy milk, syrup and cardamon and mix. Add the raisins.

Strawberry Jalapeno Chia Jam

Easy jam to make. No pectin used. No boiling needed. Just mix the ingredients.  Adding the chia seeds is the secret in making this strawberry jam spreadable without using pectin.  I love some heat and sourness which I achieved by adding jalapeno and balsamic vinegar to the strawberries. Most recipes in the web that I referred to just stuck to the strawberry, chia and sugar combination like this wonderfully and beautifully written how to from Oh My Veggies.  

This version has a lot of spunk in it.  Do make a lot more than the recipe since it is extremely addictive you will be eating it straight like a dessert just like the Strawberries with Balsamic Vinegar  I posted in a post blog except this is the more spirited sibling.  

Strawberry Jalapeno Chia Jam

• 1 cup strawberries, chopped coarsely
• 6-8 pieces jalapeno from a bottle
• 1/4 cup maple syrup
• 1 tsp balsamic vinegar
• 1 tbsp chia seeds
• salt to taste (optional)

Place all the ingredients in a bowl and mash with a fork or you can place them in a blender pulsing till mixed. Either way you want the consistency of the strawberries to be coarse and pieces visible.  

Serve over toast or crackers for breakfast or snack.  It can also be served as a dessert as is or as a topping over ice cream.  

Spinach "Cheesy" Tostada

I have this for breakfast.  This is my answer to McDonald's breakfast burrito which I was addicted to prior to my plant based days.This is my healthier meatless version.  I used Daiya brand non dairy cheese to make it dairy free but you can use regular cheese if you are not plant based.  I decided to use spinach instead of lettuce as the green component of the tostada. Of course jalapenos graced the tostada and I used bottled sliced ones for convenience.  Remember it is still early in the day.

Since it is open faced I called it tostada. The tortilla has not been fried as customarily done if using soft tortillas. It gets crispy from being baked with the rest of the ingredients. I have used both flour and white corn tortillas.

This has the creaminess from the melted cheese complemented by the spinach and spiciness of the jalapeno not to mention the crunchiness from the baked tortilla.  You can serve with cubed watermelon and lime juice on the side.

This is simple no fuss five ingredient breakfast, lunch or dinner fare.  Let us include snacks and appetizers in its repertoire.

Spinach "Cheesy" Tostada

Serves one

• 2- 5 inch small corn or flour soft tortillas
• 1/2 cup spinach leaves, loosely packed
• 1/4 cup Daiya brand non dairy cheddar cheese or regular ones
• 2 - 4 bottled jalapeno slices or according to preference
• 1 tbsp sliced green onions

Preheat toaster oven at 350 degrees Fahrenheit using bake setting.

Line a pan with aluminum foil or parchment paper.  Place two tortillas on the pan and distribute the spinach leaves, cheese and green onions between the two tortillas.  Place a slice or two of jalapeno slices on top.  

Bake at preheated oven for 8 to 10 minutes till cheese melts and the tortillas turn crispy but not burnt.

Serve with a side of chopped watermelon squeezed with lime.  

Chocolate Coffee Chia Pudding

This pudding can provide you with the necessary nutrients to start your day for breakfast.  It has minerals, vitamins and antioxidants derived from its various components including the power food chia seeds.  It also has coffee and cocoa which will definitely wake you up early in the morning with their caffeine content.  It can also be served as an elegant dessert for your next dinner topped with fruit or nuts.  If you use decaffeinated coffee, this is also wonderful and healthy after school snack for your kids.  It is simple to prepare and comes together quickly with ingredients right from your fridge or pantry.  No cooking is required.

Chocolate Coffee Chia Pudding

4 servings

• 1 cup non dairy milk (I used cashew milk)
• 1 tsp instant coffee granules
• 1 tbsp cocoa powder
• 4 tbsp chia seeds
• 2 tsp vanilla
• 2 tbsp maple syrup
• 2 ripe bananas
• 4 dried apricots, sliced

Place all the ingredients except the apricots in a blender (I used a Vitamix) until they are thoroughly mixed. Transfer the pudding into four containers. Garnish with apricot slices.  Enjoy.

Eggless Plant Based Vegetable Omelet

I had been trying to make an eggless omelet ever since I embraced the plant based approach to eating.  I finally found the proper proportion of ingredients which include whole grain and spices to make me happy eating an omelet made in an unconventional manner.  I did not want to use tofu which some plant based recipes have used since I want to limit my tofu intake for the week for balance in my repertoire.  I also want a preparation that will have the texture of a soft omelet as I savor it in my tongue.  Not dry but one that has that cushion like feel still there.  I would like it to be sturdy too.  Most of all I want one that utilizes whole grain if that is needed since I have a feeling I would have to resort to a batter type omelet.

I resorted to adding cornstarch to the whole wheat flour mixture to add that soft texture and feel to my tongue.  I used cumin and garlic powder to mask that woody taste that whole wheat imparts. For liquid I used unsweetened almond milk.

For vegetables, I knew I could not go wrong with adding green onions and sweet peppers.  I added mixed greens consisting of spinach, kale with some carrots in it which I bought ready to be used from Sam's Club. I wanted a no fuss recipe that I could make with not much concentration since I was not a morning person and this mixture fitted the bill.

I am happy to announce that I did it!.  I ate this omelet this morning with gusto with some catsup and toasted crisp baguette and fresh sliced grape tomatoes for freshness.  I was a satisfied happy camper not a depressed "why do I have to do this plant based approach" person.

I could just imagine what other recipes I could magically concoct with this wonderful batter.  This eggless omelet is a wonderful start.  Happy dance is what you would do with it.

Eggless Plant Based Vegetable Omelet

2 servings

• 2 tbsp whole wheat flour   
• 1 tbsp cornstarch
• 1/4 tsp baking powder
• 6 tbsp non dairy milk (I used almond milk)
• 1/8 tsp cumin
• 1/8 tsp garlic powder
• salt and pepper to taste
• 1/2 tbsp green onions, chopped
• 1-2 tbsp sweet peppers (I used yellow peppers), cubed
• 1/2 cup loosely packed mixed greens of kale and spinach with shredded carrots
• cooking spray

Combine all the flour, cornstarch and baking powder in a small bowl and mix with a fork.  Make a well in the middle of this mixture and add the milk, cumin, garlic powder, salt and pepper.  Blend the mixture thoroughly.  Add the vegetables.  

Spray a pan with cooking spray and heat at medium heat.  Place the vegetable/batter mixture in two batches for easy flipping.  Cook till the batter is crisp but not burnt and the vegetables are cooked through. 

Serve with sliced tomatoes and baguette slices.  You can also eat the omelet with catsup of your choice.

Slow Cooker Filipino Champorado (Chocolate Rice Pudding)

The combination of condensed milk mixed with the cooked champorado or chocolate rice pudding or porridge is irresistible. You would want more and more of it as you eat it.   We eat this for breakfast in the Philippines accompanied with dilis (fried anchovy) or tuyo (dried fish).  The saltiness of the fish complements the sweetness and deep cocoa taste of the champorado. 

Champorado is easily prepared in the slow cooker.  Just mix a few ingredients already in your pantry and forget it.  If you have a keep warm mode in your slow cooker, you have breakfast for you prepared overnight.

When I had this as a child in the Philippines I used evaporated milk to pour over the cooked chocolate rice pudding.  Lots of evaporated milk.  I still would prefer evaporated milk if I am eating champorado for breakfast in a big bowl.  But as a dessert, I prefer pouring condensed milk instead of evaporated milk.  Somehow the evaporated milk did not satisfy me as much as the finger licking sweetness of the condensed milk when eating this amazing Filipino chocolate rice pudding as an afternoon snack or after dinner dessert.  The thick condensed milk helps thicken this luscious pudding and sweeten it to dessert status. 

Developing the slow cooker version of this delicacy took some tweaking of recipes done the traditional way that I found in the web.   For convenience since I have it in my pantry all the time, I decided to use plain long grain raw rice and not the sticky glutinous short grain one that original recipes called for and despite this, this version met my expectations in terms of the texture.  I prefer not to have too many stuff in my pantry so I pushed the envelope and used what I have.   I also used plain unsweetened Nestle cocoa powder and again I find it chocolatey enough.  I also found out that I needed more water than the original recipes so that the champorado did not stick to the slow cooker as it cooked.  I liked the deep taste of the chocolate in the finished product of this slow cooker version  which went well with the condensed milk that you pour over it later.

This is an easy and convenient method.  No need to watch the boiling of the rice chocolate mixture as in the traditional recipe.  The champorado can be stored in the refrigerator for several days and can be eaten for breakfast or as dessert during dinner time.   I actually saw champorado in shot glasses served in the famous buffet of renowned Filipino Chef Laudico's restaurant Guevarra's in San Juan, Rizal Philippines.  If this Chef finds this champorado good enough to grace his fabulous buffet, let us take a cue from him.  Try something new for your next party and serve champorado in shot glasses shown in the picture above. See your guests be pleasantly surprised how addictive this dark but delicious beauty of a recipe is.

Slow Cooker Filipino Champorado (Chocolate Rice Pudding)

• 1/2 cup unsweetened cocoa powder (I used Nestle brand)
• 4 1/2 cups water
• 1/2 cup plus 2 tbsps sugar
• 1/2 cup raw rice (used long grain)
• 3/4 cup condensed milk (or evaporated milk)  (see introduction)

Place all the ingredients except the condensed milk in the bowl of the slow cooker.  Mix well with a fork or whisk.  Slow cook for 3 hours at high or 6 hours at low.  I cooked mine for 2 hours at slow cooker setting in an Aroma brand rice/slow cooker. 

You can eat this dish hot or cold with condensed milk poured on top according to taste.  This champorado can be kept in the refrigerator for a week.