Updated on December 8, 2016
During the late fall and most of winter, I feel as though I go between eating awesome brunches and great dinners, for the holidays. Everything in between is mostly snacking and maybe a smoothie or two. While I’m in that mode, I’ll take advantage of coming up with tasty brunch dishes. Last week, I posted a recipe for awesome Glazed Cranberry Orange Scones, and to balance out the sweet, I made this savory Crustless Bacon Brussels Quiche!
My mom used to make Quiche for my family all of the time, when I was a kid (and not vegan). They were always so comforting, and she made several different flavors depending on everyone’s mood. Broccoli Cheese was always one of my favorites! So, I thought that revamping it with roasted brussels sprouts and tempeh bacon would be a good idea, and I certainly was not wrong.
The Quiche is crustless more-so because I am lazy and didn’t feel like making my own crust, or running out to buy one. Chickpea/Garbanzo flour makes up the base of the quiche, adding lots of plant-based protein and fiber to the dish. You can be flexible with the mix-ins, but I chose roasted brussels, homemade tempeh bacon and vegan cheese shreds. I feel like a tempeh bacon, tomato and spinach quiche would be amazing!
Black Indian Salt AKA Kala Namak adds an eggy flavor to the quiche, and can be found in almost any Indian Market or online. And, if you can’t find any vegan cheddar shreds at a store near you, leaving them out is not a big deal! Just make the recipe the same without the shreds, maybe adding a little more salt in their place.
Before I get to the recipe, I wanted to give you a heads up on the gift guide I’ll be posting later this week! So many good ideas, from DIY treats to awesome books and cool products from small, vegan companies; plus a giveaway. Stay tuned via my newsletter!
Believe it or not, even food bloggers are sometimes stumped when it comes to thinking of the next recipe to create. Since I started blogging a few years ago, I usually do a few things to help me get through these times of creator’s block. First, I’ll look through my recipe ideas notepad, in my phone. If that doesn’t get my mind going, I’ll wade around the internet (if I have the patience). Lastly, I’ll check out my stack of food magazines (typically non-veg) for inspiration on things to veganize. So, after looking at the Farmer’s Almanac Eats 2017 Edition, I decided to make these Glazed Cranberry Orange Scones!
This recipe started out as Glazed Lemon Cream Scones, that were definitely not vegan. But, they were super easy to veganize, and I adjusted/added other ingredients to fit in with this holiday/winter season, perfectly. Three of the non-vegan ingredients were an egg yolk, heavy cream and butter; which I replaced with ground flaxseed, quick homemade cashew cream and vegan butter. They turned out AMAZING!
Like, so good that I will have a hard time not making these again tomorrow, and I’m not even through the first batch. I’m thinking these will make great holiday treats for friends and family, as well. Serve with tea or coffee, for brunch, and you’ll have yourself a sweet treasure! But, not too sweet. 😉
The great thing about making these vegan is that they are now free of cholesterol, plus no animal products were necessary! These Glazed Cranberry Orange Scones turned out a lot like my favorite scones at Mead’s Green Door Cafe, much to my delight. Now, to make some other flavored versions! Maybe pumpkin, or persimmon, or even strawberries and cream? Oh! Chocolate chip, too!
Before we get to the recipe, I just wanted to say that I hope everyone has a fabulous December and end of the year! (Can you believe it’s here already?) AND, I want to let you know that there will be plenty of new recipes coming your way, this month, so stay tuned! (Either via newsletter or social media <3 )
Updated on November 23, 2016
I’m going to be straight up with you. Thanksgiving is notorious for being a brown food holiday. And, as much as I love food that is in that color family, sometimes you have to bring in a gorgeous dish to brighten up that plate! Ya know, for social media. 😉 Because veggies, when cooked, can be pretty blah-looking, even if they are tasty. So, I thought that making this Brussels Sprout Butternut Squash Salad would be great for some vibrancy!
Cooking with color can be fun and delicious, plus you’re going to get a wider variety of nutrients from your ingredients. Between the base of fresh spinach and peppery arugula, topped with roasted brussels and butternut squash, lightly sugared cranberries, and roasted pistachios, you’ve got a bounty of vitamins and minerals! The contrasting colors and textures also make this a stand-out dish.
Now, top it all off with an insanely creamy, oil-free dressing made with Silk’s Unsweetened Almond Milk, and you have yourself a winner! Raw cashews thicken the dressing, while the nutritional yeast, dijon mustard and apple cider vinegar give it a savory tang. I added a little agave for subtle sweetness and turmeric for color.
I’m pretty in love with this dressing, especially because it’s not like much that I’m used to. I doubled the recipe so that it would be a little easier to blend, and so that I could have extra to put on all of the things. 😀 Using unsweetened almond milk gives you more flexibility in seasoning it to your liking, which is why it’s pretty much all I use. To find products nearest to you, use this locator, and sign up to this newsletter for recipes and discounts!
What a week it has been, eh? After processing it all, I decided that it was time to get back in the kitchen and bake some delicious treats. I super-love when persimmons are back in season, and I haven’t made a recipe with them in a long time. Enter these delectable Mini Persimmon Coffee Cakes! And, because they’re mini, they’re perfect for sharing, and cheering up others, at the same time.
This recipe is based on coffee cakes that I’ve made in the past. Basically, I like making them for every season: Mixed Berry, Pumpkin Pie, Strawberries and Cream, and now this Persimmon version! In this recipe, I cut out some ingredients, lessened the amount of sugar, and switched from vegan butter to coconut oil, to simplify things. What’s awesome is that these cuties turned out great! I think I’ll try a gluten-free one in the future to see how it holds up.
I feel like I made these to retaliate against the warm weather I just left in Miami, only to get back to California and have it be in the 90s. Craziness! This hot weather is no good for baking, but at least you all can enjoy your oven pleasantly warming up your home. 😉
As for an update on the cookbook tour, I have two events coming up next week! I will be working with Harvest Hands in Dallas, TX. on a menu tasting, with local vegan vendors, for which you can buy tickets ahead of time. The second event is with The Vegan Nom in Austin, TX. where we will be hanging out, eating Vegan Fish Taco Bowls, signing books and eating ice cream from Sweet Ritual. RSVP on Facebook!
I’d also like to congratulate Erin H., who won the giveaway for Homestyle Vegan by Fettle Vegan, featured last week. If you missed that holiday nog recipe, make sure to check it out! Now, finally, let’s get to that recipe for Mini Persimmon Coffee Cakes.
I’m so excited about today’s blog post! I’ve known Amber St. Peter from Fettle Vegan for a couple of years now, and am elated that her cookbook, Homestyle Vegan, is out as of November 1st! Because she is amazing, she is letting me share this delicious recipe for Holiday Nog with you. Not only that, I’m also giving away one copy of the cookbook to a lucky reader!
Upon my first look through Homestyle Vegan, it became very clear to me that the title was dead-on. Page after page is filled with glorious, comforting recipes and with so many photos throughout! Amber has included chapters like “Meals that will stick to your ribs”, “Crowd-pleasers”, “Bake-sale worthy baked goods” (my personal favorite), and “Stock your pantry”.
And, if you’re not into tofu or faux meats, she has prominently displayed on the cover that you will find none of that in this book! Not to mention, many recipes include soy-free and gluten-free options.
While I picked the Holiday Nog because it’s seriously easy-to-make, and perfect for this time of year, I had my eye on some other recipes as well. How good does a Lobster Mushroom Bisque sound? Or Biscuits with Mushroom Gravy? Unnfffff. Maybe the next recipe I make will be the Pumpkin Whoopie Pies, for Thanksgiving? There are tons of great recipes to choose from in here!
Now, before you drool all over your keyboard, let’s get you that Holiday Nog recipe! Under the recipe, you will find how to enter the giveaway to win a copy of Homestyle Vegan. <3