Saturday, February 15, 2014

RoboCop Eats Apple Cinnamon Oatmeal

Apple Cinnamon Oatmeal 
I know what you are thinking. RoboCop is a machine, so it is unlikely that he will be eating anything, much less oatmeal. Was I right??? Either way, a girl can dream that someday RoboCop will taste this recipe, and marvel at its simplicity, health benefits, and fast delivery.

Why is RoboCop on my mind? Well, I am planning on seeing him tonight. Yup! VKP and RoboCop. I have always liked this movie, and some sequels that followed. This is EXCITING!


Perfect breakfast! 
Apple Cinnamon Oatmeal (Makes 2 Servings)

1.5 cups unsweetened plant milk (I used rice milk)
1/2 cup rolled oats (not quick cooking oats)
1 small/medium sized apple (diced)
2 teaspoons raw cane sugar
1 small cinnamon stick


In a medium pot, combine milk, sugar and cinnamon stick. Bring to a boil, lower the heat to medium-low. Add oats and apples, and cook for about 15 minutes or until the desired consistency.

This is what it looks like when cooking. 
Serve with fruit, extra cinnamon or anything you like.


Sunday, February 2, 2014

Easy Savory French Toast. That's All For Today!

Today is Superbowl! However, the excitement and all that it carries along with it, is indeed omitted on me. In spite of that, I support all the peeps that support the Superbowl and all its glory.

I have a paper due this week, and I am trying desperately not to leave it for the last minute. Will I succeed? I shudder considering prior evidence…

Anyhow, I leave you with this recipe, and hope this Sunday exceeds your expectations. Think small!


Savory French Toast
Savory French Toast 

4-6 slices bread of choice (I used Ezekiel bread)
*Can be made gluten-free if using gluten-free bread. 
1/2 cup chickpea flour
1 cup unsweetened plant milk of choice (I used almond milk)
1/4 teaspoon turmeric
1/2 teaspoon onion powder
1/2 teaspoon, or less, Himalayan pink salt (any kind of salt will do)
2 tablespoons nutritional yeast flakes
Freshly ground black pepper to taste (about 1/4 teaspoon)

Non-stick cooking spray for frying.

*You can also add 1-2 tablespoons herbs of choice (dried or fresh) to the batter.

Preheat a large non-stick cooking pan over a medium heat, and generously coat it with non-stick cooking spray. Use oil or vegan butter for a richer flavor.

Prepare the batter. In a large bowl, whisk together all the batter ingredients.

This is what the batter looks like. 
By now the pan should be warm. Place each slice of bread in the batter, coat on both sides. I like to soak the bread slices on each side for a few seconds to ensure good absorption and ultimate flavor.

Fry each toast, two at a time, on each side for about 4-5 minutes until crispy. The batter should not be raw when turning the toast. You will know what raw looks like when you encounter it.

If you decide on using less bread, and have extra batter remaining, pour some more over the frying bread. Serve right away.

Great with vegan butter! 

Tastes great with fruit preserves. Eat! 

Saturday, February 1, 2014

Poppy Seed Buns with Sweet Crumble Recipe

I have fond memories of eating poppy seed or fruit filled buns as a kid. I remember when I was in junior high in Poland, during breaks, most kids would go to a bakery near by, to get these buns. 

Today I was feeling nostalgic, but I was not too keen on making the dough from scratch. I have decided to use ready pizza dough, I had stashed in the refrigerator, for days like these. 

Post Scriptum - I wanted to mention saying the word "buns" over and over again thorughout this post  made me laugh. Did you have a similar experience? 


Poppy Seed Buns with Sweet Crumble
Poppy Seed Buns with Sweet Crumble (Makes 8-10 Buns) 

1 (16-oz package) prepared pizza dough (Allow to rest on the counter for 10 minutes, prior to using. I don't recommend whole wheat pizza dough for this recipe.)
*Use your own pizza dough recipe, if you are feeling ambitious. I wasn't. Lazy pants! 

Poppy Seed Filling
1 cup poppy seeds, soaked in boiling water
2 tablespoons vegan butter
1 teaspoon almond extract (vanilla extract may be substituted)
3 tablespoons organic powdered sugar

Sweet Crumble
1/4 cup all-purpose flour
1.5 to 2 tablespoons raw cane sugar, depending on sweetness preference (I used 2 tablespoons)
2 tablespoons vegan butter

*Unflavored plant milk of choice, for coating buns (about 2 tablespoons) 

Great with vegan butter or fruit preserves.
Boil water in a tea kettle, enough to cover the poppy seeds (about 1.5 cups). Place the poppy seeds in a glass bowl. Submerge completely with boiling water. Cover with a plate, and allow to sit for about 20 minutes. This helps with getting the poppy seeds moist and to get rid of their bitterness.

Preheat oven to 425 F.

Now place the soaked poppy seeds in mesh sieve, to drain excess liquid.

Like this. 
Place soaked and drained poppy seeds back into the bowl. Add the remaining poppy seed filling ingredients. Mix well, and place everything in a high-speed blender or a food processor, to make a paste. I highly recommend that you follow this step, for better flavor and consistency.

Let's talk dough… Divide the prepared pizza dough into 2 pieces. Now divide each into 4 pieces. To make the buns smaller, to yield 10 instead of 8, divide the pizza dough into smaller pieces yet.  I will let you figure that out though. I am not a mathematician, so you know…

Coat a baking sheet with non-stick cooking cooking spray.  Stretch or roll out each piece of dough into a small flat circle. Like this.

Place about 2-3 tablespoons of filling onto a rolled out piece of dough, and pinch the top to secure it. Shape into a bun by rolling it into a ball using a nifty tool known as hands.

Place each bun, seam down, onto the baking pan. Coat each bun with plant milk, using kitchen brush.

We are almost at the finish line. Still with me? Sweet crumble time!

Combine the flour with sugar. Mix well. Add the vegan butter and incorporate it into the flour using your fingers. The consistency is that of "inedible" sand. Not that there is "edible" sand around. I could be wrong!

Top each bun with as much sweet crumble as you can. Bake for about 25-30 minutes, depending on the size, amount, and the temperature of your oven.

The buns will be ready when they turn golden color, and are not raw inside - obviously!  To prevent the raw dough phenomena, stretch out the dough evenly, when forming, and flatten each one with your fingers, but not that much.

Well, that's it boys and girls. As you were...