Tag Archives: egg-free

Veggie Frittata Bites and a Giveaway!

Boo-yah! Can you believe all of the blogging that’s been going on around here this month? I barely can, especially with the holidays going on; but I’m stoked to host the third, but not last, giveaway on the blog for the month. This time I’m giving you the chance to when an assortment of vegan/gluten-free Massel Bouillon products! Yes, the ones that I’ve used for vegan beefy tacos, skewers and butternut garlic bisque. Plus, I even have another recipe to show you what you can do with them.

I’ve played around with frittatas before, but I’m SUPER happy with how these adorable frittata bites turned out! Plus, they are low in oil, gluten-free, soy-free and obviously, vegan. I guess the fact that they are full of tasty veggies is a selling point, as well. These mini-frittatas are great for serving at potluck brunches, and are kid-friendly!

I used chickpea/garbanzo bean flour as the base for this recipe, along with some cornstarch to thicken a little more, Massel’s salt-reduced vegetable bouillon granules (my favorite!), Black Indian Salt (Kala Namak) for eggy flavor and nutritional yeast. You could add a little ground turmeric for a more yellow color, but it is not necessary.

As far as the veggie stir-ins go, the possibilities are endless! To be honest, I went with what was in my fridge that I knew would go well together, but you can use your favorite diced veggies however you’d like to combine them. Keep the measurements the same and you’re good to go. Easy recipe, easy execution, easily found ingredients and easily eaten. Eating them is obviously the best part. ;)

Before I get to the fantastic recipe, I’d just like to mention that I can’t believe that there is still another giveaway (THIS WEEK, EVEN)! You guys are damn lucky, if I do say so myself. I don’t know how January is going to fare compared to all of the fun happening on the blog this month.

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Filed under Giveaways!, Healthy Recipes, Holidays, Savory Recipes

YumUniverse Giveaway and Super-Veggie Pot Pies!

I’ll get right to the point: today and for the following week, you’ll have a chance to win your own copy of YumUniverse: Infinite Possibilities for a Gluten-Free, Plant-Powerful, Whole-Food Lifestyle by Heather Crosby, of YumUniverse! Exciting, right? The answer you’re looking for is, “Hell yeah!”

This book is more than a colorful and eye-catching cookbook, it is a thorough guide to gluten-free, plant-based eating. Heather starts out with explaining WHY you should try out a plant-based diet, listing off the benefits (there are many!) then spends a while teaching you HOW to achieve it talking about pantry staples, prep, appliances and social situations. 

After all of that comes the stuff that I’m into, beautiful breakfasts (banana pancakes!), baked goods, toppings/sauces/spreads, entrees (fig & caramelized onion tart!), desserts (Mexican unfried ice cream!), and more. You may want to grab a napkin or bib before looking through this book, because I’m pretty sure that you’re going to drool on it.

I do have to point out that there are a few recipes where she uses honey, and I’m sure that’s why they call this book “plant-based” instead of “vegan”, just make sure to use agave nectar or maple syrup instead!

Now, you lucky readers get to see one of the tasty recipes that I made from the book, the Super-Veggie Pot Pies! I made these into larger containers than listed in the recipe and they came out to a perfect 4, filling, servings. Making gluten-free crust was fun and I’ll definitely have to try it out again. After the recipe, you’ll find where to enter the giveaway for a copy of YumUniverse! (US residents only, sorry!)

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Filed under Giveaways!, Healthy Recipes, Holidays, Savory Recipes

Squash & Scramble Breakfast Tacos

I know that this will not come as a shock to anyone else, but fall is here! Seriously though, Southern California is (finally) getting some cool, cloudy weather and it’s a magical thing. Now, to just get some rain and I’ll be happy! I’ve even been inspired to take some photos of plant’s reactions to the changes, as seen below.

The weather has brought on more cravings for comforting, filling food and I am certainly not mad about it. I’ve had soups, casseroles, pies and tacos (?!) on the mind – that last one must be a California thing –  and I can’t wait to make them all! Oh, and before I forget, I may or may not have completed a cookbook proposal to turn in to a couple of publishers that had contacted me. Keep your fingers crossed for some good news! :)

Back to tacos. I’ve had breakfast tacos on my recipe to-do list for quite some time, but it wasn’t until I saw my friend post some awesome hash brown Gardien tacos the other day that I decided it was about damn time that I got in on such a delightful meal. These tacos are filled with a squash/potato hash and a tasty tofu/spinach scramble. You should absolutely top these bad boys with fresh cilantro, salsa and maybe some vegan cheese shreds. I suppose avocado wouldn’t hurt either. ;)

There’s another recipe that I want to make before Thanksgiving that I’ve had on my mind for over a year, that I think you will either absolutely love, or be like, “Jackie, you are crazy”. We’ll see what happens!

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Filed under Holidays, Savory Recipes

Pumpkin Cream Cheese-Stuffed French Toast

French toast, as a homemade dish, used to intimidate me. I only made it a few times in my pre-vegan days, and the first vegan go at it was a freaking disaster; a tasty disaster, but a disaster no less. The bread could end up too soggy, you could have goo stuck all over the pan, which means that you won’t get that crispy outside and soft inside. But, I’ve experimented a few time since then and I think I finally have the hang of it!

Part of the solution is this waffle-maker/griddle that I found in my cabinet. On one side, the plates make thin, ornate waffles; on the other side are griddle plates for pressing sandwiches, making pancakes or in this case, making some seriously awesome french toast. I used it on its “waffle/low” setting, which was still pretty damn hot.

I had made a deluxe french toast like this once before, for Vegan Cuts Fall Harvest eBook, with a fig spread that was oh-so-delectable. You could shortcut the pumpkin spread by using premade pumpkin or apple butter, in this recipe. I did a shortcut myself, by using store-bought vegan cream cheese, but you could make a cashew cream for that instead!

So, if you need a Fall brunch item, you should definitely try this Pumpkin Cream Cheese-Stuffed French Toast out. Topped with crunchy, roasted hazelnuts and sweet maple syrup, it’s bound to be a crowd-pleaser for all of your guests! I think it would be super easy to turn this into a french toast casserole as well, to save prep time and feed a larger group.

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Filed under Holidays, Sweet Recipes