Brunch: Tiramisu Pancakes and Kale and Egg Scramble

Weeks ago, I got an email from VegNews containing a recipe for Vegan Tiramisu Pancakes.  I immediately forwarded the email to Lindsey and a few girlfriends, and started planning when I could justify making such a decadent breakfast.  I ended up scheduling two brunches, since, unsurprisingly, a lot of my friends were intrigued.  The first of the two was last weekend.  I can’t wait for round 2, scheduled for Cinco de Mayo!

Brunch.  My favorite meal!

Brunch. My favorite meal!

Obviously, I have a bit of a brunch obsession.  My friend and I went all out.  We poured some mimosas, mixed up a colorful fruit salad with pears, clementines, blueberries, and rasperries, and made eggs with some of the vegetables I had on hand.  The resulting kale, onion, thyme, and egg scramble was delicious!  It was a great, savory dish to balance out the sweet pancakes.

Fruit salad

Fruit salad

Now about those pancakes…

I didn’t read the instructions thoroughly, so I overlooked the chill time in the whipped cream instructions.  Our coconut cream ended up as more of a syrup replacement than whipped cream.  While I recommend following the original instructions, our resulting cream tasted awesome, and added a bit of extra moisture to the pancakes.  We made a few other modifications, just based on the ingredients we had.  Some of them I will be repeating!

Pancakes and Eggs

Pancakes and Eggs

Vegan Tiramisu Pancakes

Recipe by Chloe Coscarelli, slightly modified

For the Coconut Whipped Cream

  • 13.5 ounce can full-fat coconut milk, chilled
  • 2/3 cup powdered sugar, plus extra for dusting

For the Pancakes

  • 1 cup flour
  • 1 tablespoon baking powder
  • 1 tablespoon ground hazelnut coffee*
  • 1/2 teaspoon salt
  • 3/4 cup water
  • 1/4 cup pure maple syrup
  • 1 tablespoon Malibu coconut rum**
  • 1/3 cup semisweet chocolate chips (dairy-free), plus more for garnish
  • Canola oil, for greasing

*Original recipe: instant espresso powder

**Original recipe: dark rum

For the whipped cream, chill the bowl and whisk of a hand mixer in freezer for 10 minutes.  Skim the solidified cream from the can of coconut milk, and transfer solids to the bowl.  Do not include the coconut water.  Add powdered sugar and whip until cream begins to stiffen.  Chill whipped cream in an airtight container for 3 hours to 1 day before serving.

For the pancakes, whisk flour, baking powder, coffee/espresso, and salt in a large bowl.  In a small bowl, whisk water, maple syrup, and rum.  Add the wet mixture into the dry and mix until just combined.  Gently fold in the chocolate chips.  Do not overmix.

Lightly oil a large, nonstick skillet, and heat over medium-high heat.  Pour 1/4 cup of batter onto skillet, and cook until bubbles appear in center.  Flip with a spatula, and cook other side for about 1 minute, until golden-brown.  Repeat with remaining batter, adding more oil when needed.  If batter becomes too thick, add 1 tablespoon of water.

To serve, top pancakes with a dollop of whipped cream and a sprinkle of powdered sugar and chocolate chips.

So much to love

So much to love

We ended up with a lot of leftover coconut cream.  I threw some of it into the blender with fruit the next day for a tasty dessert smoothie.  Yum!

While I’m not a vegan, I enjoy vegan recipes.  I generally avoid dairy products, so vegan baking is usually safer for me.  After making (and devouring) these pancakes, I can’t wait to pick up a copy of Chloe’s book, Chloe’s Vegan Desserts!

What are your favorite brunch recipes?

New favorites

My new favorites

Happy eating!

-C

Thank You, Blog World #10, or Hummus: Beyond Chickpeas

Another month has come and gone, and to be honest, I am not really sad to see February go… I am over winter. It’s been a fairly mild one here in VA, but I am tired of wearing sweaters and coats, and anxiously awaiting the return of spring produce.

above cracker dipped

Although I have been dreaming of asparagus and strawberries, I have been enjoying the root vegetables that continue to be available from our local farms. I recently purchased a “Virginia Bounty Box” from Relay Foods that featured apples, squash, potatoes, and turnips. LOTS of apples, squash, potatoes, and turnips.

Most of the box made its way into the oven–roasting root vegetables is, after all, my favorite way to prepare them. I enjoyed many a salad topped with roasted turnips, but I also decided to try something a little different…

Turnip Hummus.

hummus close

Hummus is traditionally made with chickpeas, but add some tahini, garlic, and lemon juice to almost any starchy-vegetable-based spread, and you have a delicious alternative! I threw a pinch of a Tandoori spice blend I had on hand into my turnip hummus for a bold flavor.

Turnip Hummus

Yields about 2 cups hummus

Ingredients

  • 3 cups roasted turnips
  • Juice from 1/2 large lemon (about 2 Tablespoons)
  • 2 large garlic cloves
  • 2 generous Tablespoons tahini
  • pinch Tandoori spice blend
  • salt and pepper, to taste

Method

Add all ingredients to a food processor and blend until smooth. Serve with crackers, pita, or vegetables.

display 2

So I started to wonder – what other alternative hummus recipes might I like to try? Of course, the blog world was able to deliver.

All of the alternative hummus recipes I found include tahini, and most include lemon juice and garlic, but the “base” ranges from starchy vegetables to beans and even and nuts. Those that stick to the traditional chickpea add awesome flavors or toppings that take hummus to a whole new level.

As we do at the start of each month, I would like to say “Thank You” to my fellow bloggers for the inspiration they provide me on a daily basis. Here’s a round-up of a some of my current favorites blogs and their alternative hummus recipes:

cracker dipping

Have you ever made an “alternative hummus”?

You can check out our past 9 months of Thank You posts at these links:

-L

Vegetable Risotto

Bowl of Risotto

Vegetable Risotto

I remember the first time I ever made risotto.  Lindsey and I were visiting our aunt in California, and helped her make risotto for dinner.  At the time, it seemed like a very long, laborious process, but now I really enjoy making it.  I also just love risotto!  It’s creamy and delicious.

This recipe can be made using different vegetables, and would be great with some herbs thrown in.  It should include 1/4 cup of fresh mint.  Unfortunately for me, the herb selection when I went grocery shopping was less than fabulous.   I’m posting what I made, but encourage you to take creative liberties!

Risotto in Bowl

Loved the peas

Vegetable Risotto

Serves 4

  • 5 cups vegetable broth
  • 1 1/2 cups dry white wine
  • 1 tablespoon unsalted butter
  • 3 tablespoons olive oil
  • 1 small yellow onion, finely chopped
  • 2 cups Arborio rice
  • 1 lb zucchini, cut into 1/2-inch chunks
  • 2 cups frozen baby peas
  • 2/3 cup parmesan cheese, freshly grated
  • Salt and pepper, to taste

Combine the broth and wine in a saucepan over medium heat.  Bring to a simmer, and maintain over low heat.  In a heavy-bottomed saucepan, melt the butter and 1 tablespoon of the oil over medium heat.  Add the onion and saute until softened, about 4 minutes.  Add the rice and cook, stirring constantly, for about 1 minute, or until all grains are coated.  Add 2 cups of the simmering broth mixture and cook, stirring frequently, until the liquid is absorbed, about 3-4 minutes.  Reduce the heat to medium-low.  Add another cup of broth and cook, stirring occasionally, until liquid is absorbed.  Repeat until all broth has been added.

While the rice is cooking, warm 2 tablespoons of olive oil in a large frying pan over medium heat.  Add the zucchini and saute until softened, about 4 minutes.  Stir in the peas, cooking until heated through, about 3 minutes.  Remove from heat.

After about 20-25 minutes, when the rice is tender and creamy but still al dente at the center, stir in the sauteed vegetables.  Cook for 1 minute to heat through.  Stir in the cheese, then season with salt and pepper to taste.

Pot of Risotto

Great big pot of rice!

This was a great, filling recipe.  It makes a sizable batch, so I had plenty of leftovers for lunches.  So convenient!

Have you ever made risotto before?  What is your favorite kind?

Happy Eating!

-C

Taco Tuesday… on Friday

Tuesday night, one of my girlfriends came by for dinner, giving us some much needed time to catch up! I needed a quick vegetarian meal, given that she doesn’t eat meat, and I didn’t have much prep time available. She had the brilliant idea of making tacos!

Veggie Taco

Veggie Taco

I prepared a lot of little things, and ended up serving a taco bar of sorts.

Vegetarian Taco Bar

  • Corn tortillas, warmed
  • Roasted Vegetables**
  • Amped Up Black Beans**
  • Guacamole**
  • Lettuce, chopped
  • Shredded cheese
  • Red onion, chopped

**Recipes posted below.

Guacamole, Chopped lettuce and onions, Roasted Veggies, Black Beans, Cheese, and Tortillas

Guacamole, Chopped lettuce and onions, Roasted Veggies, Black Beans, Cheese, and Tortillas

Roasted Vegetables

  • 1 Sweet Potato, peeled and chopped into 1/2 inch cubes
  • 1 Red Bell Pepper, chopped into 1/2 inch pieces
  • 1 Yellow Bell Pepper, chopped into 1/2 inch pieces
  • Olive oil
  • Salt and pepper

Preheat oven to 425F. Line a baking sheet with foil.

Toss vegetables with oil and spread on baking sheet. Season with salt and pepper. Cook until lightly browned and tender, 20-25 minutes.

Such beautiful colors!

Such beautiful colors!

Amped Up Black Beans

  • 1 15-oz can Black Beans, rinsed and drained
  • 1-2 Garlic cloves, minced
  • Dash of Cumin
  • Dash of Cayenne Pepper

Combine all ingredients in a small saucepan. Cook over medium heat until warm, stirring occasionally.

Black beans and other goodies

Black beans and other goodies

Guacamole

  • 3 Avocados, peeled and cored
  • 2 Roma tomatoes, seeded and chopped
  • 1/2 Red Onion, chopped
  • Dash of Cumin
  • Dash of Cayenne Pepper
  • Juice from 1 Lime
  • Salt and Pepper, to taste

Mix all ingredients in a bowl until smooth.

Guacamole

Guacamole

Meat, sour cream, pico de gallo and/or salsa, and cilantro would also be nice additions to this taco bar.

Everything came together easily, tasted wonderful, and left me with some nice, colorful leftovers! I made some awesome salads using the remaining roasted vegetables and guacamole. I think this will need to become a regular event at my apartment! Maybe next time we’ll add margaritas…

Lots of veggies

Lots of veggies

Happy Eating!

-C

Carrot and Coriander Soup

Mixing in the seasonings and milk

Mixing in the seasonings

It has been cold and gross in San Francisco lately!  I’ve needed my umbrella almost everyday!  Perhaps my Texas upbringing is to blame, but I do not do well with cold, rainy weather.

The combination of lousy weather and busy rehearsals has made me want one thing… Soup!

I threw this big batch of soup together in between teaching and rehearsals today.  I decided it would be nice to have some on hand during this performance week!  Luckily it tastes good, so I’m excited to enjoy it over the next few days.

Carrot and Coriander Soup

Serves 4-6

Ingredients

  • 1 lb carrots, peeled and chopped
  • 1 tablespoon olive oil
  • 4 tablespoons butter
  • 1 onion, chopped
  • 1 celery stalk, chopped
  • 2 small potatoes, peeled and chopped
  • 4 cups vegetable broth
  • 3 teaspoons ground coriander
  • 1 tablespoon chopped fresh cilantro
  • 1 cup milk (I used a non-dairy substitute)
  • salt and pepper, to taste
Monochromatic pot of veggies

Monochromatic pot of veggies

Method

In a large, heavy saucepan, heat the olive oil and 2 tablespoons of the butter over low heat until butter is melted.  Add the onions and saute 3-4 minutes, until slightly softened.  Add the celery and onion and cook 2 additional minutes.  Add the carrots and cook, stirring frequently for 3-4 minutes.  Reduce heat, cover, and cook for 10 more minutes, shaking the pan occasionally to prevent vegetables from sticking to the pan.

Carrots joined the mix

Carrots joined the mix

Add the broth and bring to a boil.  Reduce to a simmer and cook, partially covered, for 8-10 minutes, until vegetables are tender.  Meanwhile, melt remaining butter in a small saucepan over medium heat.  Add the ground coriander and cook, stirring frequently, for 1 minute.  Set aside.

Simmering the broth and veggies

Simmering the broth and veggies

Puree the vegetable and broth mixture in a food processor or blender until smooth.  Return to saucepan, and stir in the milk, coriander and butter, cilantro, and salt and pepper.  Garnish with additional cilantro leaves.

Blending until smooth

Blending until smooth

This is an excellent soup for a cold, busy day.  It was filling, but didn’t feel heavy (when I’m dancing, this is a big concern!).  I loved the coriander and cilantro, and am excited to make this again with other spices.

Ready to enjoy!

Ready to enjoy!

If you have not yet entered our Awesome Bar Taster Pack Giveaway, it’s not too late!

Happy Eating!

-C