compassionate comfort food
compassionate comfort food for a cause
Sometimes I crave spaghetti, really yummy, saucy, flavor-filled, chewy, strands of plump noodles that make you excited for the next bite. I miss “real” spaghetti and have been on the hunt for a pasta that doesn’t fall apart, stick together or leave a lingering aftertaste. …
Vegan and gluten-free pancakes have been a challenge for me. After many attempts to make pancakes, I found that more often than not the result was a goopy, gluey, flat, and inedible thing. I tried multiple recipes, flours, and mixtures of baking soda, baking powder, etc. …
I love to mix textures, I need a bit of crunch but also really like when my teeth sink into something delightful (think doughnut). Now that the holidays are here, I have a fridge full of so many fun things I can hardly wait to see what combinations will come together what our next meal will become.
As for today, it’s pretty cold outside so it seems that a warm comforting breakfast is a must! As I entered the kitchen the first thing that caught my eye this morning was a beautiful pomegranate! The color of the brilliant red stood out from all the rest in the fruit bowl, beckoning me to reach for it. And when opening the fridge, as if partners in crime the Almond Nog, creamy, thick and delicious did the same – it stood out from the crowd, making it the obvious choice. These two unlikely partners were about to become one of my favorite breakfast indulgences.
As I contemplated what to do with both and how to bring them together, the answer became clear – why French Toast of course! I decided to take full advantage of making an overly indulgent breakfast justifying that I will need the carbs and the sugar boost to keep me going as I decorate for Christmas.
The recipe is really more of a gift from Follow Your Heart VeganEgg French Toast recipe (in the package). I simply replaced the call for almond, soy, etc. milk with 3/4 c Almond Nog and 1/4 c Almond Milk adding to it 3/4 c Follow Your Heart VeganEgg, a dash of salt, a drizzle of vanilla, a sprinkle of cinnamon and off we went.
What makes this such a great combination is the burst of flavor and texture. I love the pillowy soft, eggnoggy French toast mixed with the crunchiness of the pomegranate seed as it bursts in your mouth. The dusting of sugar is just enough to offset the slight tartness of the seeds and the woodsy cinnamon cuts the sugar so it isn’t overly sweet. I love how this turned out and although I’d love to say I ate delicately, I didn’t, I ate it with reckless abandon and am content with a full stomach. Now I contemplate getting those decorations up, after all that was my justification for this morning treat.
Vegan meals are so much fun to make when they turn out that is! I love to experiment and often just look in the fridge/freezer to see what I have. I’m not a great planner, I’m much more impulsive and spur of the moment. So …
We grew up eating my mom’s delicious chicken squares, it always felt like a special night when we had these. Little did we know, it was a life-saver for my mom. This recipe takes very few ingredients and is so quick and easy, it became …
Some days juice is better than others, today was that day! Although it is a bit rainy, kinda hazy and not the brightest of sping/summer days. This juice could make any day bright! Super easy, fast, crisp with a bit of zip – just what I needed to get me up and running.
A nice way to get your greens in with a bright, crisp burst of ginger and apple. A taste of summer in a glass!
Rinse all ingredients. Cut into pieces (size depends on your juicer) place all ingredients in juicer, turn on and watch the magic happen!
Chia pudding is such a nice (and really easy) treat. The only trick is having enough time for it to set up. We like to make it the night before and often. Big batches probably work just fine, but we stick to 1-2 servings at a …
Tofu scrambles are a favorite of ours, we eat a lot of them in a variety of ways. Using leftovers in wraps for a quick lunch or breakfast for another day. But there is something to be said about a breakfast sandwich – I love …
Easy overnight chia pudding with a bit of a “tropical” flair!
3/4 c. almond milk
3 tbsp chia seeds
4 drops agave
1/4 can (I know I know fresh is always best) mandarin oranges
1/4 tsp vanilla
1 tbsp raw coconut (and a sprinkle for the top)
Mix chia seeds and milk together, stir. Add coconut, vanilla and agave, stir again to remove lumps and incorporate all ingredients. Drain mandarin oranges, place in the bottom of your breakfast-to-go container, pour chia pudding on top. Set in fridge overnight. Serving = 1
In the morning grab your container, sprinkle a dab of coconut on top and you are ready to go!
Super inexpensive (under $2.00) way to get some antioxidants, vitamin C, fiber and protein.
Oh WOW! A little prep last night = a quick and yummy breakfast today! 2 small bananas 2 c. fresh strawberries 2.5 c. almond milk 2 tbsp chia seeds 2 tbsp creamy peanut butter Clean strawberries, cut off tops, slice in half and freeze …
