Orange Waffles with Blackberry Sauce

I actually made this breakfast back on Halloween, but have not had the time to post it yet. Like I mentioned before, Michael loves waffles, and also loves the Giants. So to celebrate them winning the World Series, I made orange and black waffles.  Rather than use chemical food coloring or artificial flavoring, I decided to use fresh fruit. These came out so good that I am adding them to my regular breakfast rotation.

I used Bob’s Red Mill Organic Pancake and Waffle mix,  but you can use any mix you like. Or you can  make them totally from scratch. This makes four waffles.

Orange Waffles with Blackberry Sauce

2 cups water
1/2 cup sugar
1 cup fresh blackberry
Juice from half an orange
pinch of salt

1 and 1/2 cup waffle mix ( I used Bob’s Red Mill Organic 7 gain Pancake and Waffle Mix)
1/2 cup apple sauce
3/4 cup soy milk
1 tsp oil
Juice from half an orange
Zest from one whole orange

For the sauce, in a small pot over medium,  add all the ingredients for the sauce together.

Bring to boil, the reduce heat to a simmer.

Let it cook down until it reaches desired consistency. I like mine a little on the runny side.

For the waffles, heat up your waffle iron according to the directions.

Mix together all the ingredients just until combined.

Pour the batter into the waffle iron and cooking according to the directions.

Once the waffles are done, drizzle on the blackberry sauce and enjoy!

A lovely hot waffles, loaded with antioxidants and vitamins. Great way to start the morning and celebrate the Giants!

Pumpkin Waffles

I thought I would make a special breakfast this morning because this afternoon I am heading to San Francisco for the 4th annual FoodBuzz Blogger Festival! I wanted to go last year but I was in Hawaii and couldn’t miss school.  Now I live in the Silicon Valley so I can attend!

One of Michael’s favorite breakfasts in waffles. And he likes my homemade ones better than frozen ones. Michael was very sweet last weekend and took me to the Half Moon Bay Pumpkin Festival (see my other blog for a review) and afterwards took me to Bob’s Pumpkin Patch.

He bought me a huge pumpkin that I craved as soon as we got home (see my post from last year on how to crave a pumpkin). There were big chunks left over so I decided to save them. I roasted them, mashed them, and added it to my normal waffle recipe.

This makes 4 waffles.

Pumpkin Waffles
1/4 cup mashed pumpkin (I roasted and mashed my own, but canned is fine)
1 cup Bisquick
1/2 cup soy milk
1/4 cup apple sauce
2 tsp cinnamon
1 tsp agave

If you want to roast your own pumpkin pieces, I suggest 450 degrees wrapped in foil for 25 minutes.

Pre-heat your waffle iron and spray with cooking spray.

In a large bowl, mix together everything until combined. A few lumps are okay.

Pour half the batter into the waffle iron. Cooking according to the directions for your iron.

Once it’s all golden and crispy, and remove and top as desired. I just did syrup (check to make sure your syrup is high fructose corn syrup free!).

My next post will be all about the fun I had at the Festival!

Cinnamon Rolls

Guess what classic American product is vegan? Bisquick! Now, I don’t bake sweets often and I don’t use box mixes often, but I wanted cinnamon rolls this morning (and Michael was pretty happy when I woke him up and said I was making them). Of course I made a healthier version not loaded with all the sugar and butter. I just altered the biscuit recipe on the Bisquick box. They are easy to make and a nice treat once in awhile.

This recipe makes 6-8 rolls.

Cinnamon Rolls
2 and 1/4 cups Bisquick
2/3 cup soy milk
1 tbs agave
1 tsp cinnamon
1 tbs sugar
1/4 cup powder sugar
Soy milk

Pre-heat the oven to 450 degrees.

Spray a baking sheet with cooking spray.

In a large bowl, mix together the Bisquick, soy milk, and agave. Once it becomes a ball of dough, place on a floured surface.

Knead just until it comes together.

Roll into a 1/2 thick rectangle.

In a small bowl, mix together the cinnamon and sugar.

Spread the cinnamon and sugar mixture evenly on top of the dough rectangle.

Carefully, starting with the end closest to you, roll the dough over into a tube.

Cut into 6 to 8 equal pieces and place on the baking sheet.

Bake for 8-10 minutes, until slightly golden.

In another small bowl, add the powdered sugar and just enough soy milk to make a runny icing.

Drizzle the icing onto the rolls while they are still warm.

A lovely treat for lovely lazy Sunday morning.

Spinach Tofu Quiche

I am so sorry I have not posted in awhile. Life got busy all the sudden. But let me update you! I am doing much better after my car accident. My back is sprained and my neck is still stiff, but I am up and about so it’s okay. I also got a new kitty, kind of a long story so I will spare you. Her name is Zoey and she is a stray who is still in the process of being tamed. She and Penny are getting along like sisters now. Love my little ohana 🙂  And, I also have a boyfriend now! Which brings me to my recipe for this post….

Zoey ‘Uala

Michael, my boyfriend, has been really sweet and helping me figure out what is wrong with the power steering on my car so I thought I’d make him something nice. He is a meat eater, but what guy would turned down any home-cooked meal from a girl? I was bored in class so I was searching recipes on VegWeb and came across The Best Spinach Quiche Ever, and thought it sounded amazing. And, like I said, I figured Michael would eat it anyways. I did some variations from the recipe, mainly using red pepper instead of zucchini and added some turmeric. I used silken tofu because I think it has a more egg-like texture, but it didn’t quite set-up right like extra firm tofu would have. It made it harder to take out of the pan while hot, but overall no big deal. It was delicious, had the nice fluffy egg texture, and Michael enjoyed it too.

Spinach Tofu Quiche
Olive oil
1 pie crust (I used a pre-made Pilsbury one)
1 red bell pepper
1/2 of an onion
1 carton of sliced mushrooms
1/2 cup white wine
3 cloves of garlic
2 cups fresh spinach
crushed red pepper flakes
Salt and pepper
1 and 1/2 block silken tofu

Pre-heat the oven to 350 degrees

Roll out the pie crust into the pan,  here is a video if you don’t know how to do so.

Chop the bell pepper, onion, and any really big mushroom slices into bite size pieces.

Heat some olive oil in a large skillet over medium-high heat. Add the veggies and saute until the begin to caramelize.

Pour the wine in to deglaze the pan. Once all the liquid is absorbed, remove from the heat.

In another skillet, heat more olive oil over medium heat. Add the garlic, spinach, and red pepper flakes. Cook until the spinach is wilted. Remove from the heat.

In a blender, add the tofu and the spinach mixture and blend together until smooth. Season with salt and pepper to taste.

In a large bowl, add the tofu mixture and the red pepper mixture. Mix together well.

Now pour the the filling into the pie crust and smooth out the top.

Bake in the oven for 45-50 minutes. The center will be a little jiggly but firms as it cools.

Michael’s only complaint was it needed more salt, which as I’ve mentioned before I am a salt queen so I held back on the salt while making it so he would not be overwhelmed.

But I loved it, so making this again sometime.

I promise I will post blog more regularly again now that my life is back together!

Breakfast Juice

Like I said in my last post, I got a juicer for christmas. I have wanted one for over a year because I saw the interesting documentary called The Gerson Miracle. It’s about Dr. Charlotte Gerson, whose father,  Dr. Max Gerson, developed a holistic approach to curing cancer and diseases. It involved an all vegan, all raw diet. This treatment has claimed to cured hundreds of people, and some with very very severe illness. This even includes herself— her dad cured her asthma when she was a teenager. And, if you stay on the diet, it claims to keep most major and minor illness away for good. Needless to say, I was intrigued. I have tried an all raw diet before, and while I have nothing against it, it was not for me. I am not sure I believe in staying on a raw diet for the long run, but if I ever have cancer, I would seriously consider her treatment.

Juicing is a big part of the diet. Apple and carrot juice is the main one. I have decided to have one fresh glass of juice every morning at least, and I started off the first few days with apple carrots. But I decided my juice needed to be a bit more green. So, I added some kale and orange. Now, if you don’t like the taste of kale, don’t worry, you can’t taste it at all. It does turn it green though. 
This makes one serving. Because the vegetables and fruits will start oxidizing quickly, only make the juice to order and drink it within 10 minutes.

Breakfast Juice

1 small apple
1 small orange 
A handful of kale
1 small carrot

Cut all the apples and carrots into pieces that can fit into your juicer. No need to core or peal.

Peal the orange and cut into pieces that can fit into your juicer. 

Make sure the kale is washed. If the stalks are too big, you can remove them. 

Turn on your juicer, and start adding the fruits and veggies slowly so you do not over load the machine.

The juice comes out kind of frothy, my mom called it “Orange Julius-like.”

Give the juice a stir and enjoy! You get half your daily fruits and vegetables in one delicious drink. You can even add any supplements or powders to make taking them easy too.

What a great way to start off every morning for the new year?

I hope you all have a fun and safe New Years Eve. I hope 2012 brings you all nothing but happiness and good health. Maybe make more fresh raw juice in your diet one of your resolutions?

Tofu Scramble

One of the best breakfast for a vegan is a tofu scramble. It’s like scramble eggs and omelette combined, but no hens had to suffer through horrid conditions to produce the main ingredient. What I love the most about a tofu scramble is that you get yummy veggies for breakfast. This is basic way to prepare a tofu scramble, but you can throw in anything you like. Try some tofurky sausage, spinach, carrots, zucchini—whatever you like! What gives the tofu the egg-like color is turmeric. Everyone should eat turmeric. It’s believed to prevent tumors, several types of cancer, Alzheimer’s, and has been used as an anti-funal for centuries. Plus, it has a lovely mild flavor and makes everything that lovely shade of yellow.

This makes one serving (if your kitty doesn’t decide to eat half your peppers when you aren’t looking), but can be easily multiplied.

Tofu Scramble
1/4 cup of onion, chopped
1/4 of a block of extra firm tofu, drained and chopped
1 clove of garlic
Red pepper flakes
1/2 a green pepper, chopped
1/2 a red pepper, chopped
1 small cob of corn, kernels removed
Salt and Pepper to taste
1 tsp turmeric
1/2 tsp cumin

Heat some butter or olive oil in a skillet over medium heat.

Add the onions and cook until they begin to soften.

Add the tofu, garlic and red pepper flakes. Cook until the tofu begins to lightly brown.

Add the peppers and cook until they start to soften.

Add the corn kernels ten season with salt and pepper to taste.

Add the turmeric and cumin.

Cook until the tofu starts to really brown and the veggies are soften enough to your liking.

I topped mine with some homemade pesto and sliced tomato. I hope you love this protein-packed breakfast as much as I do!

Holiday Cream of Wheat

Happy Thanksgiving! I hope you all have a wonderful holiday filled with joy and are surrounded by those you love. I would like to take a moment to share what I am thankful for:

My amazing family who always supports and loves me.
My sorority sisters who still are my rock 2 years after graduation.
The privilege of higher education.
The aloha spirit of Hawaii.
All my readers and subscribers.
My darling litte kitty Penny who makes me smile everyday with her love and antics.

Took forever to get her to sit still and face the camera!

I will be posting the recipes for my dinner tomorrow, but I thought I would share a lovely idea for a holiday breakfast.

Like most babies, my mom fed me farina, more commonly known as Cream of Wheat. She says I loved it so much that I would practically fall out of my highchair in excitement the minute I saw the box. And to this day, it makes me so happy when I eat it. I have no idea why, guess it just brings back childhood memories. I saw a box of Cream of Wheat on sale at the grocery store and couldn’t resist. I normally eat oatmeal for breakfast because of all its health benefits, but I figured if I can’t have my family for the holidays, I can something that conjures up happy memories.

While I was heading to the registers, something else caught my eye: Rice Nog. It’s pretty much a spiced up version of Rice Dream’s Vanilla Rice Milk. I’ve only had egg nog once before I went vegan, and to be honest, I liked the flavor but it was too rich for me. I was curious if a non-dairy version with way less fat would be better, so I bought a carton. I poured a small glass of it the next morning and was pleased. The flavor is perfect, and creamy without being overly rich. My only complaint is that it isn’t thick like egg nog, but that probably because of the lower fat content.

Then I realized it would be perfect in farina because it is already spiced and sweetened. I added some raisins for added fiber and I made myself a lovely little holiday treat. This makes one serving, but can easily be multiplied.

Holiday Cream of Wheat
1 and 1/4 cup Rice Nog
3 tbs quick cook Cream of Wheat
Pinch of salt (optional)
1/8 cup raisins (1/4 is a serving, but I find that is too many raisins)
Nutmeg, to garnish

In small pan, bring the Rice Nog to a boil.

Add the Cream of Wheat, whisking continuously for a minute to prevent lumps.

Let it cook for another 2-3 minutes, stirring often to prevent lumps.

Once the farina is cooked and it has thicken to desired consistency, remove from heat and add the raisins.

Serve in a bowl and garnish with a touch of nutmeg.

A big bowl of holiday happiness!

Baked Apples

I was very sad yesterday when my mom texted me to tell me Steve Jobs, one of the cofounders of Apple Inc., passed away from pancreatic cancer. I looked at the text on my iPhone, a device his company developed that revolutionized mass communications, and my heart sank. Coming from a big techie family, his life and accomplishments were well-known in my home growing up. Whether you’re a Mac or PC person, you cannot deny that he helped change the world. You might not be able to read this very post right now if it wasn’t for his vision (and because I am typing this on a Macbook). I like what my brother posted as his Facebook status, “Steve, I was hoping you would stick around for “One More thing…” ”  

In honor of Steve, I decided to make baked apples. Many factors can trigger cancer, and diet is one of them. This is one of the main reasons I became a vegan. There are so many unknowns in this world and I want to give myself the best fighting chance of living a long, healthy life and proper nutrition is a good way to do so. Keeping that in mind, I made my apples a little bit differently. I did not use any butter. If you use nice ripe apples, their own natural juices will be enough to help it brown. I also did not use white or brown sugar. Most white sugars are processed using animal bones to remove the color so they are not vegan anyways. Not to mention it lacks any nutrients. Brown sugar is just white sugar with regular molasses added, so it isn’t any better. What I did use is black strap molasses. Yes, it is a processed sugar byproduct, but it does have some important minerals like iron, manganese, copper, calcium and vitamin B6. If you are going to eat sugar, it might as well have something beneficial in it. But, just like any processed food, it should be eaten in moderation. You cannot control the future, but you can control your actions now in order to have a better future. Steve is proof that all the money in the world cannot buy you health. Do all you can to prevent cancer. 

Baked Apples

4 Granny Smith apples

1/2  cup rasins

1/2  cup dry oatmeal 
1/4 cup black strap molasses 
2 tsp cinnamon
1 tsp ginger 

Pre-heat the oven to 350 degrees. 

Core the apples, but make sure you leave the bottom intact. If you have an apple corer, I really suggest using it. It can be done with a pairing knife but it’s a little tricky. 

In a small bowl, combine together the remaining ingredients. 

Fill the apples with the mixture. I stuffed mine pretty well. 

Place the filled apples in a baking pan. Fill the pan with about 1/4 of an inch water. 
Bake in the oven for 30-40 minutes. The apples should be tender, and the filling golden and caramelized. Let them cool a bit before eating. You can also cover the pan with foil before baking if you don’t want your filling that crunchy. 
Thank You Mr. Jobs. You changed the world and taught a whole generation to “think different.”

Purple Sweet Potato Hash

I talked about purple sweet potatoes, or uala in Hawaiian, in my Purple Sweet Potato Salad post. But I have fallen more in love with them since. They are cheap at the Hilo Farmers Market so I buy them often. My new favorite breakfast is a purple sweet potato hash. A little sweet, a little salty, and very easy to make. A hash is usually just chopped or julienned ingredients pan-fried until golden brown. Most common kind is hash browns, which usually consist of white potatoes. While I have nothing against traditional hash browns, purple sweet potatoes have more nutrients too. You might as well get more vitamins and minerals in your food if you are going to cook them in fat. 

This is the most basic way to make this hash. You can add in veggies, beans, tofu, or even top them with some vegan cheese. I had shortening left over my from birthday cupcakes so I fried them in shortening but olive oil is great too. 

Purple Sweet Potato Hash
1 cup purple sweet potatoes, peeled and diced
1 clove of garlic, minced
Red pepper flakes, to taste
1 tbs vegetable shortening
1/4  cup of water
salt and pepper to taste

Wash, peel, and dice the sweet potatoes. Mince the garlic. 

Heat the shortening in a large skillet over medium heat. 

Once the shortening is melted, add the garlic and red pepper flakes to the skillet. Cook for a minute or so, just until you can smell the garlic. Don’t let it brown or burn.

Next add the sweet potatoes. Stir to coat every piece. 

Next pour in the water and cover with the lid so the potatoes can steam. Keep it covered for 3-5 minutes until the water is mostly evaporated. 

Remove the lid and turn up the heat a little so the potatoes can brown. Cook to desired color and crunchiness. It hard to tell because of their dark color, but I like mine lightly golden. 

Remove from the pan and season with salt and pepper to taste.

This hash makes a wonderful main dish or a nice side dish. Try it with a tofu scramble and some soy bacon strips. I ate mine as is with a dash of hot sauce. I love a good Sunday morning breakfast.  

Peaches and Cream Oatmeal

Most mornings I eat oatmeal for breakfast. It’s cheap, filling, and very good for you. Want to know why doctors recommend it for people with high cholesterol? Pour some dry oatmeal into a cup then pour some oil on top. The oats will suck the oil right up. That is essentially what it does to the fat in your blood. I’ll post a few links at the bottom that will explain more.

I had some canned peaches in the cupboard so I thought some peaches and cream oatmeal would be a nice way to kick off my Monday. Obviously being vegan I don’t use real cream, but I use something even better: chilled coconut milk. When you chill coconut milk it thickens into a cream. However, it thins out again when it warms up, but it will last long enough for you to eat it. It’s really easy to do, just stick a can of coconut milk in the fridge for at least an hour. Open it up and there you go, a can of coconut cream.

This is one of my favorite breakfasts. The peaches and shredded coconuts are sweet enough that you don’t need to add any extra sugar. This recipe makes one serving, but can be easily multiplied for more.

Peaches and Cream Oatmeal
1/2 cup old fashioned oats
1 cup water
1/2 cup peaches, canned or fresh, drained and cut into slices
1 scoop (mine was pretty generous) chilled coconut milk
1 tbs shredded coconut

Add the oatmeal and water together in a small bowl. Microwave for two minutes, or according to the package directions. It should be completely cooked.

Add the peaches, then top with coconut milk, and sprinkle on the shredded coconut.

Stir together and enjoy!

Here a few links that explain more: