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Posts Tagged ‘brunch’


SAM_1917

It’s vegan, it’s fast and simple, and it’s delicious!  Made by American housewives in the 50s, but no one is certain as to the origin of the name.  The bread is really more of a cinnamon coffee cake than a bread.  (You might also want to try lemon monkey bread.  Visit my fellow blogger Epicurean Vegan)

What you need:

  • 15 oz.  or 2 cans of  Immaculate Baking Company Cinnamon Chip Scones (vegan)
  • 2 cups sugar divided
  • 3 tbsp cinnamon divided
  • 1 1/2  sticks or 3/4 cup of vegan margarine

To prepare:

  1. Preheat oven to 350.  Spray cooking oil on a 12 inch round cake pan.
  2. Combine 1 cup sugar and 2 tbsp cinnamon in a zip-top bag.
  3. Cut each biscuit into quarters and add to the bag; shake to coat.
  4. Arrange pieces in cake pan.
  5. In a small pot, melt margarine and remaining sugar and cinnamon, bring to a boil.
  6. Pour sugar mixture over biscuits and bake 35 to 40 minutes until biscuits are puffed and liquid is caramelized.
  7. Remove from oven and let cool.

Approximately 32 servings.  Weight Watcher Points Plus value:  5

Modified from People Magazine.

SAM_1915

 

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Saw this on a cooking show and had to veganize it!  So fast and easy to make.

What you need:

  • 1/2 pound pasta (I used casarecce pasta)
  • small onion, diced
  • 1 cup frozen peas and carrots, thawed
  • 1/2 cup vegan cream cheese.
  • salt and pepper to taste
  • nutritional yeast flakes or Parma

casarecce

To prepare:

  1. Cook pasta according to package instructions.
  2. Meanwhile, in a nonstick skillet with cooking spray or a little olive oil, saute onions.
  3. Stir in the peas and carrots and drained pasta.
  4. Add vegan cream cheese and salt and pepper to taste, mix to coat pasta.
  5. Top each serving with nutritional yeast flakes.

Serves 4.  Weight Watcher PointsPlus Value:  8

I modified this recipe from Giada De Laurentis’ recipe from Food Network.

 

 

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I have been making this delicious casserole for years.  It’s great for picnics, potlucks, etc.   It’s super comfort food, takes ten minutes to make, and everyone will love it.

What you need:

  • 15 oz can of corn, drained
  • 15 oz can of cream-style corn
  • 1/3 cup oil
  • 1 cup vegan sour cream
  • 2-3 tbsp dried minced onions
  • 1/3 cup water whisked with 1 1/2 tsp Ener-G egg replacer
  • 8 oz pkg vegan cornbread mix

What to do:

  1. Preheat oven to 350.
  2. Mix all ingredients together in a bowl.
  3. Spread into a casserole baking dish.
  4. Bake for 45 minutes.

12 side-dish  servings.  Weight Watcher PointsPlus value:  7

From Vegan Family Favorites Cookbook.

 

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Fun way to eat your peas!

What you need:

  • 4 slices vegan tempeh bacon, cut into 1/2 inch pieces ( I used Light Life Smoky Tempeh Bacon)
  • 2 leeks, cleaned, halved, then sliced
  • 2 bunches of spinach, cleaned,  stems removed
  • 2 cups of fresh or frozen peas
  • 1/2 cup vegetable broth
  • Dill and tarragon to taste
  • 12 leaves of Boston or Bibb lettuce

To prepare:

  1. Spray nonstick skillet with cooking spray and cook tempeh till crispy, set aside.
  2. Spray skillet again and add leeks and 1 tsp salt; cook till translucent.
  3. Add spinach; cover and cook for about two minutes.
  4. Add peas and broth and cook till peas are tender.
  5. Stir in dill and tarragon, salt and pepper to taste.
  6. Stir in tempeh.

To serve:

  1. On each plate, take two lettuce leaves and form into a cup shape.
  2. Fill each with 1/6 of the pea mixture.

6 servings.  Weight Watcher PointsPlus value: 2

I modified this recipe from Martha Stewart Living Magazine.

 

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I now love hominy thanks to this recipe, and the hominy and poblano peppers are a fantastic pairing.  This dish can be on the table in ten minutes.   If you’re not into a little spicy food, substitute another pepper, although the poblano is great.

What you need:

  • 1 tsp olive oil and/or olive oil spray if desired
  • 2 medium poblano chiles, diced into 1/2-inch pieces
  • 1 medium onion
  • 2 tsp minced garlic
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 15 oz. can hominy, rinsed and drained
  • 1/4 cup water
  • 1 tbsp fresh lime juice
  • 1/3 cup chopped cilantro (optional)

To prepare:

  1. Heat oil in large skillet over medium high heat.
  2. Add peppers and onion and saute until almost tender.
  3. Stir in garlic, cumin, salt.  Cook for 30 seconds.
  4. Add hominy and water, cook for 4 minutes stirring often.
  5. Remove from heat and add lime juice and cilantro

4 servings.  Weight Watchers PointsPlus value:  3

Original recipe from weightwatchers.com

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This is a very light carrot salad sweetened with apple juice.  The recipe comes from Forks Over Knives: The Plant-Based Way to Health.  It’s very easy to make and would be great for a picnic because there’s no mayo or heavy sauce.  It also makes a nice healthy (low-point) snack anytime 😀

What you need:

  • 6 carrots thinly sliced.  (I cheated and used a bag of Trader Joe’s shredded carrots)
  • 2 apples, peeled and chopped
  • 4 tbsp apple juice
  • Juice of 1 lemon
  • 1/2 tsp cinnamon
  • 1/2 cup raisins

To prepare:

  1. Steam carrots for 5 minutes.
  2. Mix all ingredients in a bowl.
  3. Chill for 1 hour.

4 servings.  Weight Watcher PointsPlus value:  4

Modified from Forks Over Knives.

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I’ve been on a little bit of  a breakfast kick since I read an article about breakfast ruts, maybe it was Weight Watchers Magazine.  After last week’s Portobello Benedict, I decided to create a vegan McMuffin, so here it is.  I hope you like it.

What you need:

What to do:

  1. Drain tofu and slice into six thick slices.
  2. Put oil in a large skillet and fry tofu till golden on each side; season with salt and pepper.
  3. Toast the English Muffins.
  4. Assemble the McMuffins by spreading each sandwich with 1 tbsp cheese spread, a slice of Canadian bacon, a tomato slice, and top with tofu slice.
  5. Season to taste.

6 servings.   Weight Watcher Pointsplus value: 7

My own recipe.

 

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