Summer is over and it’s back to school! Want a way to help your kids beat their back to school blues? Make their lunch time fun with a lunch box brunch! Try packing some not-so-usual lunches such as the lunch time brunch menu below. Create little foodies by opening their eyes to unique combinations of foods, even if they are abbreviated versions that fit in a lunch box ; )

Fun Fruit Salad Cup

• 1 pint strawberries – cleaned, hulled and sliced
• 1 pound seedless grapes, halved
• 3 kiwis, peeled and sliced
• 3 bananas, sliced
• 1 1/2 cup vegan vanilla yogurt

In a large bowl, combine the strawberries, grapes, kiwis, and bananas. Gently mix in yogurt. Chill for 1 hour before serving.

Quinoa Cakes

• 3 cups of cooked quinoa
• 1/4 cup vegan sour cream
• 3/4 cups oats
• 1 egg replacer
• 1 teaspoon onion powder
• 1/2 teaspoon seasoned salt
• 3 tablespoon safflower (or other high-heat safe) oil, divided
• Cooking spray

In a food processor (or a coffee grinder would work, too) grind up your oats until they are a powder.

In a medium bowl, mix quinoa, oat flour until well blended. Add in the egg replacer and stir until well blended. Add in the sour cream. The mix should be moist and hold together well. If it does not, add another tablespoon or so of sour cream and try again. Add in onion powder and salt.

Heat a large skillet over medium heat. Spray with cooking spray, and then drizzle 1 tablespoon oil onto the pan. Pick up the pan and tip it from side to side to spread the oil around, if needed.

While your pan heats, make your quinoa batter into patties. Depending on how big you make them, this should make 10-14 patties. They are sticky, so you may want to lay them on foil or waxed paper while you work.

Put 3 onto the skillet at a time. Turn when brown, 2-3 minutes per side. Before you put on the next set, add another tablespoon of oil and spread around the pan. These do not stick, and are very easy to flip and reposition if needed.

Coconut Curry Tofu on a Stick

• 1 lb of extra firm tofu, pressed, drained
• 1 can of coconut milk
• 1 tablespoon yellow curry powder
• 1/4 cup of fresh chopped cilantro
• 2 cloves of minced garlic

Bake Tofu in toaster oven or regular oven at 350 or until golden brown on all sides turning once and let cool.

Mix the coconut milk, curry powder, garlic and cilantro in a glass baking dish.  Cut tofu into strips or cubes, add to skewers and immerse in marinade.  For best results, let marinade over night.

Preheat broiler, transfer tofu  to foiled covered broiler pan, reserve excess marinade.  Broil for 10-15 minutes.

Strawberry Rhubarb Crumb Cake

Topping:

• 1/4 cup all-purpose flour
• 1/4 cup white whole wheat flour
• 1 tablespoon granulated sugar
• 3 tablespoons light or dark brown sugar
• 1/4 teaspoon ground cinnamon
• Pinch of salt
• 3 tablespoons vegan butter, melted

Cake Ingredients:

• 1 egg replacer
• 3 tablespoons light or dark brown sugar
• 3 tablespoons granulated sugar
• 5 tablespoons vegan butter, melted and cooled to lukewarm
• 3/4 vegan vanilla yogurt
• 1 cup white whole wheat flour or whole wheat pastry flour
• 1/2 cup all-purpose flour
• 1 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup diced rhubarb, in 1/2-inch pieces (from about 6 to 8 ounces of stalks)
• 1 cup sliced strawberries

Preheat oven to 375 and grease a 9 inch round pan (or similar size oblong pan) with baking spray.

Make the topping in a small dish, stir together flours, sugars, spices and salt. Stir in butter until crumbly. Set aside.

To make the cake, whisk egg replacer and sugars together then whisk in butter and yogurt. In a separate bowl, whisk together flours, baking powder and baking soda and stir them into the yogurt mixture, mixing until just combined. Fold in rhubarb, strawberries and 1/3 of the topping mixture.

Transfer batter to prepared baking pan and sprinkle the rest of the topping all over the top of the batter. Gently press the crumbs in so they stick. Bake for 30 to 40 minutes or until toothpick comes out clean.
Cool on a rack for 10 minutes before cutting and/or serving.

Want to impress at your next brunch? Want to show your spouse how much you appreciate them? Want to play gourmet chef for the day without all of the schooling or lots of slaving over the stove? Then these Sweet Potato Pancakes will do the trick. Breakfast for brunch, breakfast for dinner, these will pretty much be your new fave!

Sweet Potato Pancakes

• 1 1/2 cups sifted all-purpose flour (gluten free if needed)
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1 1/4 cups mashed cooked sweet potatoes
• 2 egg replacers, beaten
• 1 1/2 cups soy milk
• 1/4 cup vegan butter, melted

Sift dry ingredients into a mixing bowl. Combine remaining ingredients; add to flour mixture, stirring just until dry ingredients are moistened. Drop by tablespoons onto hot greased griddle or skillet and fry, turning once, until browned on both sides. Serve warm with maple sage butter sauce drizzled over top.

Cinnamon Maple Sage Butter

• 1/2 cup vegan butter
• Heaping handful of fresh sage leaves, finely chopped
• 1 teaspoon ground cinnamon
• 2 tablespoons maple syrup

Melt the butter in a large saute pan over medium heat. When the butter has melted add the sage leaves. Continue to cook, swirling the butter occasionally, until it begins to lightly brown. Remove the pan from the heat. Stir in the cinnamon and maple syrup and gently stir the mixture.

Breakfast burritos are hearty and fun to eat. They’re fabulous for breakfast, brunch, lunch and even dinner what with all the yummy ingredients you can squeeze into a fat tortilla. This Caribbean version is a delicious twist on the Mexican inspired AM dish. Make big ones, or little ones, but either way, make enough for everyone to enjoy!

• 2-4  organic flour tortillas
• 1 recipe Caribbean tofu scramble
• Sweet plantains (recipe below)
• 1 small avocado, sliced
• 1/2 cup salsa

Caribbean Tofu Scramble

• 1 large block of firm tofu, pressed, drained and cubed or crumbled
• 1 clove garlic, finely diced
• 1 green onion, finely chopped (whites and greens)
• 1 (15 oz) can black beans, drained
• 1 heaping handful cilantro, finely chopped
• 1 medium tomato, finely diced
• 1/4 teaspoon cumin
• 1/4 to 1/2 teaspoon turmeric
• 1 teaspoon lime juice
• Salt and pepper, to taste

In a large pan, saute the tofu, garlic, onions for about 1 minute over medium heat. Add in the beans, tomato, cumin, turmeric and lime juice and mix in well. Cook for about another minute, season with salt and pepper and cook for an additional 2-3 minutes for the flavors to marry well. Add in the cilantro in the last 30 seconds of cooking. Set aside.

Plantains

• 2 to 3 ripe black plantains
• 4 tablespoons vegan butter
• 1 teaspoon ground cinnamon
• 1 teaspoon natural vanilla extract
• 2 tablespoons brown sugar

To peel the plantains, cut off ends and discard. With a paring knife, make 3 shallow slits lengthwise along the seams of the skin and peel away. Split the plantains lengthwise.

Heat 4 tablespoons butter in a large skillet and place over medium low heat (plantains have a high sugar content and will burn if the heat is too high.) Fry the plantains in a single layer, until golden on the bottom then turn over with a spatula. Add the cinnamon, vanilla, and sugar and let cook a few more seconds, just to begin caramelizing the sugar.

To assemble the burrito:

Warm your tortillas in a large pan so that they are soft and easy to roll. In the center of each tortilla, spoon in half of the tofu scramble in, then add the cooked sliced plantains and avocado. Roll the longest side of the tortilla over the pile, then fold in the sides and roll until your burrito has taken shape.  Slice diagonally or eat as one big burrito, serve with salsa for dipping.

You can call these Caribbean grits. A simple and nutritious way to start the day, it’s a good way to spice up (and veg up) traditional hot cereal! Breakfast, lunch or even dinner, whip it up and enjoy!

• 1 to 2 cloves garlic, minced
• 1 medium tomato, diced
• 1/2 white onion, finely chopped
• 1 tablespoon olive oil
• 3 cups water
• 1 cup corn meal
• 1 teaspoon thyme
• 1 teaspoon parsley
• Salt and pepper, to taste
• Sliced avocado, for serving

Saute garlic, tomato and onion in oil over medium heat.  Add water and bring to a boil in a medium pot then add in the remaining ingredients, stirring repeatedly to avoid lumps. Serve with sliced avocado and enjoy!

Yields about 4 to 6 servings

Breakfast will never be the same after you’ve tasted the magical Acai.  Full of antioxidants, vitamins and protein, this bowl will get you off on the right foot every time. It’s a fabulous way to start the day!

• 3/4 cup frozen Acai pulp
• 4 frozen strawberries
• 1 fresh banana
• 1 tablespoon agave syrup
• 2 to 3 tablespoons raw, unsalted almond butter
• 1/4 cup soy or coconut milk
• 1/2 to 1 cup granola

Place all the ingredients (except the granola) in a blender, and blend on high until desired consistency is reached.

Place granola into a bowl and then add the acai-fruit blend. Top with chopped nuts, sliced bananas and/or strawberries.

Yields about 1 to 2 servings

** Cook’s Note
Also delicious with cooled cooked quinoa instead of granola.

Enjoy on Meatless Monday

Everyone is stuffed (for now) but there is so much food leftover! What to do, what to do!  Well, host an after Thanksgiving brunch to get rid of your leftovers before you eat them all or worse, they go bad.  Invite your friends, have some mimosas and do Thanksgiving all over again, the brunchy way ; )  Enjoy some of these fun recipes to whip up any time over the holiday weekend!

Leftover Scrambled Hash

• 16 ounces extra firm tofu, pressed and drained
• 1 teaspoon canola oil
• 2 tablespoons white onion, finely chopped
• 2 green onions, finely chopped
• 1/8 teaspoon turmeric
• 1/4 teaspoon soy sauce or tamari
• Salt & Pepper to taste
• 1 cup left over stuffing
• 1 cup leftover vegan turkey, diced or chopped

Loosely crumble tofu with fingers into bowl.

Heat oil in medium skillet over medium-high heat. Add onion and saute until slightly translucent, about 1 minute. Stir in scallions, turmeric, and soy sauce and cook until combined, about 20 seconds. Add tofu and stir-cook until evenly colored and still slightly moist, 1 to 1 1/2 minutes. (Do not let tofu dry out or overcook.). Add in the stuffing and vegan turkey. Season with salt and pepper to taste.

Pumpkin Pecan Pie Pancakes

• 5 tablespoons vegan butter
• 1 tablespoon brown sugar
• 1/4 cup pecan halves
• 2/3 cup all-purpose flour
• 1 teaspoon pumpkin pie spice
• 1/3 cup sugar
• 1/4 teaspoon salt
• 1/4 cup silken tofu, firm, pressed and drained
• 4 egg replacer powder (EnerG, not mixed as it will be done in the recipe)
• 2/3 cup vegan buttermilk (1 cup plain soy milk with 1 teaspoon of apple cider vinegar, set aside to curdle for at least 15 minutes)
• 1 1/4 teaspoons vanilla extract
• 1 cup pumpkin puree
• Confectioners’ sugar, for dusting
• Maple syrup, for serving

Mashed Potato Tots

• 2 cups cold mashed potatoes
• 1 egg replacer, mixed
• 3/4 cup shredded vegan cheddar cheese
• 1/2 cup chopped green onions
• 1/4 cup faux bacon bits
• 1/2 cup dry bread crumbs
• High heat oil for frying

Place the mashed potatoes in a bowl; let stand at room temperature for 30 minutes. Stir in the egg replacer, cheese, onions and bacon bits. Shape into 1-in. balls; roll in bread crumbs. Let stand for 15 minutes.

In a cast iron or electric skillet, heat 1 inch of oil to 375°. Fry potato balls, a few at a time, for 2-1/2 to 3 minutes or until golden brown. Remove with a slotted spoon to paper towels to drain. Serve warm.

Dinner Roll Bread Pudding

• 4- 6 leftover dinner rolls
• 2 cups soy milk
• 2 ripe bananas, sliced
• 2 tablespoons tapioca flour or arrowroot powder
• 3/4 cup sugar or maple syrup
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 1/2 teaspoon cinnamon

It’s getting chilly out and nothing warms you up like a bowl of hot oatmeal in the morning. Sure, it’s easy to pop a packet of the instant stuff in the microwave but it’s full of preservatives and doesn’t fill you up like the real stuff!  This recipe is not only simple and quick, it’s filling and delicious!

1/3 cup steel cut oats
1/3 cup quinoa flakes
1 cup cashew milk (same as the almond milk recipe, just sub almonds for cashews and add a teaspoon of cinnamon to the ingredients)
1/8 teaspoon salt

Add all of your ingredients to a saucepan over medium heat. When the cereal begins to thicken, it’s ready to serve. Top with organic brown sugar or maple/agave drizzle along with some sliced fruit like bananas, blueberries, raisins or strawberries. And to add some crunch, toss in some chopped walnuts or pecans. Enjoy!

Enjoy on Meatless Monday!

Whether you are waiting eagerly for the Easter Bunny (that’s my baby in the photo posing as the Easter Bunny!!) or looking forward to spending time with family over traditional Jewish feasts, this time of year is perfect to”green” it up! From eco grass for your baskets to healthy yet tasty greens on your holiday plate, I’ve got some clever and tasty tips to make your Easter or Passover “Spring” with healthy and eco deliciousness!

• Last year’s Easter/Passover post is chock full of green ideas for eco friendly baskets and gifts but here is a list of vegan and organic Easter and Passover candies: Organic Jelly Beans: Oraganics, VeganEssentials.com, MotherNature.com Fair Trade or Organic Chocolate Eggs: Sweet Earth Organic Chocolates, A Greater Gift, Organic Chocolate Bunnies: VeganEssentials.com, Lillie Belle Farms Organic Chocolate Coated Fruit, Nuts, etc.: Oraganics, ShopNatural, Diamond Organics Organic Gummy Candy, Organic Fruit Chews and Organic Fruit Leather: Oraganics, Edward & Sons, Delicious Organics, VeganEssentials.com, ShopNatural, Diamond Organics Organic Licorice: Oraganics, ShopNatural Organic Lollipops: Oraganics, VeganEssentials.com“
• And if you’re rushed, try ordering a pre-made organic basket from Vegan Divine!

Now, if you are entertaining at home or need to bring a bangin’ dish to a springtime shindig, try some of these recipe hits!:

Easter Egg Cocktail

1 oz blue curaçao
1 oz white coconut milk
Soy creamer

Pour the blue curaçao and coconut milk over ice cubes in an old fashioned shake glass. Add a splash of the soy half-and-half on top to taste.

Vegan Quiche

1 sheet of ready made pie crust-pre cook for 12 minutes
1 medium onion, finely chopped
2 cloves minced garlic
1 lb. cooked broccoli or spinach
1/2 cup of sauteed mushrooms
1 lb firm tofu, drained
1/2 cup soy milk
2 tablespoon vegan soy parmesan cheese
1/4 teaspoon Dijon mustard
3/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 teaspoon ground red pepper

Cook onion and garlic until golden, then add cooked spinach or broccoli and mushrooms. In blender, puree tofu, soy milk, mustard, salt, nutmeg, pepper, and soy cheese, until smooth. Pour into large bowl and add the onion and veggie mixture. Combine well. Pour into pre-cooked pie shell, and bake at 400 degrees for 35-40 minutes or until quiche is set. Allow to sit for 5 minutes before cutting.

Vegan Matzoh Ball Soup

1/2 cups matzoh meal
12 oz package firm silken tofu
1/4 cup plus 2 Tablespoons extra virgin olive oil
1/2 cup vegetable stock
3/4 teaspoon salt
3/4 teaspoon ground black pepper
1 carrot, peeled
handful fresh dill
fresh parsley for garnish
8 cups of vegetable broth

In a mixing bowl, combine the matzoh meal with salt and pepper, set aside.

Crumble the tofu into In a blender or food processor, add the vegetable broth and puree until smooth. Add the oil and blend again.

Mix the tofu mixture with the matzoh meal. Combine well, making sure that everything moist. Grate 1/2 the carrot into the mixture and combine. Cover the bowl with saran wrap and refrigerate for at least an hour and up to overnight.

Remove matzoh mixture from the fridge. Form into tightly packed, walnut sized balls. To form the balls, fill a large stock pot with enough water to fit all the matzoh balls with minimal handling. Salt the water generously, cover and bring to a boil. Use a cutting board to line up the formed matzoh balls and cover it with parchment paper to prevent sticking. Keep your hands clean. When all the balls are prepared, drop carefully into the boiling water, 1 or two at a time, with a spatula or slotted spoon. Take your time and be careful, not to plop one on top of the other. When all the balls are in the water, cover the pot for 40 minutes. The matzoh balls will have floated to the top and will drop back down when lid is lifted. To make them even lighter, you can turn off the heat, cover the pot again, and let them sit in the water for another hour or so. This way they absorb more water and expand a bit more.

Prepare the broth by placing it in a separate pot. Grate the other half of the carrot into the broth, along with a handful of chopped fresh dill. Bring to a low boil, and when it’s just heated, prep the bowls. Carefully remove matzoh balls and place 2 or 3 in a bowl. Ladle the broth over the matzoh balls, so that they’re covered only about half way.

From Bryanna’s Vegan Feast

Vegan French Toast

1/2 cup soy milk
1/2 cup applesauce or 1 mashed banana instead
2 tablespoons vegetable oil
1 tablespoon flour
pinch of salt
cinnamon and allspice to your liking
4 slices of bread

In a bowl, mix together soy milk, applesauce or mashed banana, and 1 tablespoon of the oil. Add flour, salt, cinnamon and allspice to make batter. Heat a nonstick griddle or frying pan over medium high flame. Pour remaining oil onto the griddle and heat until hot. Quickly dip two bread slices into batter, lightly coating both sides. Place bread slices on hot griddle and cook for 1 or 2 minutes on one side and flip with spatula, and cook on opposite side for another minute or 2. Continue cooking, flipping occasionally, until both sides are browned, about 5 minutes in all.
Add more oil to griddle, if necessary, and repeat with any remaining bread. Sprinkle with powdered sugar and garnish with sliced apples or bananas

Here’s wishing you a Happy Easter and Passover!!

Whether you celebrate Easter or Passover, spring is here and it’s time to celebrate. My honey,bunny and I have put together some ideas to keep your holiday healthy as well as eco friendly this year; )

• Paint wooden or ceramic eggs. A night out at a place like Color Me Mine is a great alternative to dying eggs at home. No real eggs and no mess! Put them out later for your egg hunt and use them year after year.
• Vegan candies and deserts are available for online orders as well as at stores like Whole Foods and other specialty markets. I found a bunch of great stuff at Cosmo’s Vegan Shoppe and Sweet Diet Delights.
• Look for paper basket grass as opposed to the plastic kind. This “green” paper kind can be used year round for other gifts, packing materials, etc.
• Bake vegan easter cakes in egg and bunny shaped molds. These are great in gift baskets!
• Give children great illustration heavy books like pop-ups instead of toys they will grow out of an create more waste. Books nourish their minds and create wonderful memories.
• Try some healthy vegan passover recipes. Here are 2 to share with your family:

Sweet Potato Kugel (serves 12)

6 small sweet potatoes, peeled and grated
3 apples, peeled and grated
1 cup raisins
1 cup matzo meal
2 tsp cinnamon
1 cup walnuts, chopped (optional)
1 cup fruit juice or water

Mix ingredients together. Press into baking dish and bake 45 minutes at 375ºF, until crisp on top.

Potato/Kale Casserole (serves 6-8)

3 lbs potatoes, cooked and mashed
1 lb kale, chopped
1 onion, chopped
1 clove garlic, minced
2 Tbsp oil
salt and pepper to taste

Cook potatoes and mash. In a separate pan, sauté onion in oil, then add kale and steam, covered, until kale is soft. Remove from heat and mix with potatoes and seasonings. Pour into casserole dish and bake at 350ºF until warmed through.

• For Easter brunch , these dishes are a sure hit:

Mustard and Apricot Glazed ‘Ham’
1/4 cup Dijon mustard
1/4 cup apricot jam
1 Tbsp. minced fresh chives
2 Tbsp. extra virgin olive oil
1 tsp. horseradish
Salt and pepper, to taste
1 Veg S.W. Ham (available from www.vegieworld.com), sliced into 1-inch-thick rounds

• Combine all of the ingredients except the vegetarian ham in a bowl and mix well.
• Brush the mixture over both sides of each slice of “ham” and arrange, overlapping each piece, on a baking sheet. Cover with foil and bake in a preheated oven at 350°F for 20 minutes.
• Uncover the ham and cook for an additional 10 to 15 minutes.

Makes 8 servings

Yummy Pancakes

Mix
1 1/4 cups flour
2 T sweetener
2 T baking powder
1/2 t salt
Mix
2 T oil
1 1/2 cups water or 1/2 cup soy milk with 3/4 cup water

Make a hole in the centre of the dry ingredients and pour the wet mixture into it. Mix with a wooden spoon until blended. Lumps are good because it makes the pancakes light. If it’s not very pourable, add more liquid. Also add chocolate chips or blueberries or vanilla extract here.