plant-based
Guest Cook
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EQUIPMENT
Frying pan
1 muffin tin, lightly greased (only 8 of the 12 muffin spaces need to be greased)
Blender
INGREDIENTS
1 C. chopped mixed vegetables (I used zucchini, tomato, and shallot sautéed in olive oil - set aside or refrigerate until ready to use)
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1 can of refrigerated croissant dough (I used Immaculate Baking)
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1 14 oz. pkg. firm tofu (excess liquid squeezed out by wrapping in a clean kitchen towel with a weighted object on top for 30 minutes)
1/4 cup nutritional yeast
3/4 cup vegetable broth
1 TBS. cornstarch
1 TBS. olive oil
1 TBS. lemon juice
1 tsp. prepared mustard
1/2 tsp. garlic powder
1/4 tsp. black garlic salt @savoryftcollins (or sub sea salt)
1/4 tsp. pepper
1 tsp. baking powder
3 TBS. chickpea flour
Aleppo chili flakes @savoryftcollins (or sub red pepper flakes)
Fresh basil, julienned
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Nondairy parmesan (optional)
1/2 C. nutritional yeast
1/2 C. walnuts
1/2. tsp. salt
Pulse the nutritional yeast, walnuts, and salt in a mini food processor until the texture is fine. Store in a jar and refrigerate.
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DIRECTIONS
Preheat the oven to 365. Add the tofu, nutritional yeast, broth, cornstarch, olive oil, lemon juice, mustard, garlic powder, salt, pepper, and baking powder. Blend for about 30 seconds on medium. Add the flour and blend for a few seconds. Open the dough and place a triangle in the muffin pan and press and shape until it is evenly distributed. Repeat the other 7 triangles. Add 1 teaspoon of the sautéed vegetables on the bottom of each, then pour in the mixture generously, but not completely to the rim. Use a fork to stir, then top with the faux parmesan (or just add a sprinkle of sea salt). Bake for 25 minutes. The edges should be very golden brown, with a slight custard middle. Add additional cooking time for desired consistency. Cool for a few minutes, top with the fresh basil and serve.
Mini Quiches
with croissant dough
Adapted from @yupitsvegan with gratitude
This recipe is perfect for brunch, or a special breakfast with guests on a morning when you have the time to sit back, connect, and enjoy. By sautéing the vegetables the day prior, it makes it even easier to put together. I really enjoyed molding the dough in the muffin pan, and of course topping them off with fresh basil and Aleppo chili flakes, made them even more special. I have sectioned out this recipe so that you can make these with as much done as possible in advance to make your brunch plans that much simpler.
Peanut Butter & Strawberry
Crunch Bars
with freeze dried strawberries
The color of the strawberries packs such a punch with flavor and vibrancy, and topping off a trail-sturdy bar has been on my mind for a long time. Secured with glaze, they stay put. A ton of fun for those of you out there that love to drizzle and add the finishing touches. They hold up really well in the the backpack and make a great pit stop snack to refuel.
EQUIPMENT
Small mixing bowl (for flax seed meal)
Medium mixing bowl (for the drizzle)
Food processor (to make oat flour)
Countertop mixer w/paddle attachment (or large mixing bowl, spoon, and elbow grease!)
9 x 12” baking pan lined w/parchment paper
INGREDIENTS
1 TBS. flax seed meal + 2 TBS. water
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1 C. oat flour (pulse 1 1/2 cups of oats)
1 C. good quality all-purpose flour
1 tsp. salt
½ tsp. cinnamon
½ C. hemp hearts
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3 TBS. nondairy butter, melted
1 C. good-quality creamy peanut butter
½ C. pure maple syrup
2 tsp. pure vanilla
2-3 TBS. nondairy milk
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1/2 C. roasted/salted peanuts, roughly chopped
PEANUT BUTTER DRIZZLE
2 TBS. peanut butter
¼ C. + 2 TBS. powdered sugar
¼ tsp. vanilla
2 TBS. nondairy milk
TOPPINGS
1 C. freeze-dried strawberries, chopped
Vanilla bean sugar (optional)
DIRECTIONS
Preheat oven to 350°. In the small mixing bowl, add the flax seed meal and water.
Stir and set aside (it will thicken).
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In the large mixing bowl, add the all-purpose and oat flours, salt, cinnamon, hemp hearts, and stir.
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Add the melted butter, peanut butter, maple syrup, vanilla, milk, and flax seed meal mixture; turn the mixer on medium speed until combined (it will be thick).
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Press the dough firmly and evenly in the pan (I use a wide spatula to help with the process), top with the peanuts, press them into the dough and bake for 30 minutes, or until golden brown. Cool completely.
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Make the drizzle by adding the peanut butter, powdered sugar, vanilla, and milk and whisk until smooth but should be runny enough to drip from a spoon. Add more milk or powdered sugar as necessary. Drizzle over the cooled bars and immediately sprinkle the freeze dried strawberries on top, then more drizzle over the strawberries. Refrigerate for 1 hour (at least!), then remove the bars holding the side of the parchment paper, and cut into bars with a chef’s knife.
