Sunday breakfast

This was the lovely breakfast my wonderful Husband made for me.  It is his breakfast specialty, vegan biscuits and gravy. He is not ready to give up the recipe to the wide world of the internet yet but I will keep trying to convince him!

Yum and done!

Party Roll by ecoVegan

I was looking for some new lunch ideas when I came across this on Vegan Essentials I decided to give it a try.  To be completely honest when I got it I was a little taken back, it kind of reminded me of a Field Roast or a Tofurky.  But the directions said keep it in the fridge and slice when you are ready to use.  So that is what I did. 

Here is the party roll waiting to party

I got it out of the fridge and unwrapped and although it said it was seven servings I got about ten servings out of it as I cut the slices thin.  I thought about using a serrated knife but my sharp chef knife worked great!

Waiting to be sliced!

I really wanted to find a sandwich that would complement it, as I was pretty excited to try it.  So I went traditional with a twist.  So lettuce tomato and onion on sourdough, sandwich staples for sure, but we went with chipotle mayo was a must!

The usual suspects

The build almost done!  Time to flip and cut!

Our lunches for the day complete with chips and apple slices.  It was truly a delicious sandwich and all non GMO ingredients is a plus!  We had this exact lunch for a few days and I couldn't get enough!

Yum and done!

Lemon Poppy Seed Muffins

This is a delicious but simple recipe from a wonderful chef Isa Chandra Moskowitz author of Vegan Brunch and also the co-author behind one of my all time favorite vegan cookbooks, Veganomicon. 
These muffins are the right combination of lemon and poppy seed, the only modification I made was I put a small amount of confectioners sugar and water mixture on the top for a little more sweetness.  It wasn't necessary but it was tasty and decorative!

Ingredients:
• 2 cups all-purpose flour
• 2/3 cup sugar
• 1 tbsp baking powder
• 5 tsp poppy seeds
• 1/2 tsp salt

• 3/4 cup soy milk
• 1/4 cup fresh lemon juice
• 1/2 cup canola oil
• 2 tbsp lemon zest
• 2 tsp pure vanilla extract

Directions:

Preheat oven 375.  Mix the first five ingredients, I used a stand mixer but you could also do this by hand.  In a separate bowl mix the wet ingredients, make a well in the center of the dry ingredients, then mix the wet ingredients in, mix until smooth and place in a muffin tin 3/4 of they way fell back for 23 to 27 minutes.

 

Yum and done!

Healthy Top Vegan Whipped Cream

Healthy Top is a vegan whipped cream by MimicCream.  It is a wonderful alternative to dairy creams.  I have used it a few times each time with great results.  It is made from both cashews and almonds.  It is best to chill the carton for at least 30 minutes before whipping.  Then it is as simple as emptying the carton into your mixer and mixing for about 4 minutes.  Then it is ready to serve.  It can also be chilled for later use.  It doesn't last that long in our house but it will stay fresh for 7 days after whipping!




Here is the carton ready to be whipped

almost fully whipped!

Yum and done!