Category Archives: Breakfast

Vegetable Quiche

So you expect to go back to school with leftovers from Thanksgiving. I was given pretty much a full vegetable garden. Tomatoes, bell peppers, avocados, lettuce, spinach, the list goes on and on. Since four of us share one tiny little fridge, I HAD to get rid of some of those veggies or else. I mean, I have a mini fridge because I always having more food than everyone else but this IS college, so it’s a little full of beer right now. What to do? Make a delicious quiche of course! They’re super easy, super cheap, and a great way to get rid of leftovers or your excess vegetables.

Vegetable Quiche

  • 1 Pie Crust-if you make them yourself PROPS! I haven’t yet mastered that art.
  • 3-4 Eggs, organic! 🙂 You can make this a little less fatty by using just the whites, but don’t forget that the nutrients are in the yolk–>so I recommend at least leaving one whole egg.
  • Whatever vegetables you have on hand, cut in small uniform pieces. I used Canned Corn, Bell Pepper, Tomato, Onion, and Mushroom. Super yummy.
  • Cheese, organic–>again, you can use whatever type that you like but I really recommend doing as I did–>Shredded Mexican mixed with Parmigiano Reggiano.
  • A couple shakes of Cayenne
  • A couple shakes of Paprika

I know this is going to seem insanely easy but you seriously just put the egg in the bottom of the pie crust and fill it up with your veggies (cut uniformly) and top it all with your cheese. Bake at 400 for about 30 minutes.

Eco-benefits

  1. It’s a super easy way to get rid of leftover vegetables so they don’t go to waste (which is a huge environmental issue in America).
  2. Eggs can only be labeled organic if the food fed to the chickens is organic as well. This means that they are being fed produce that was not sprayed with pesticides. Since pesticides get washed into our waterways, this is a super great way to help avoid pesticide pollution and keep our limited water resources clean. The same goes for the organic cheese.
  3. If you use organic vegetables you’re furthering this chain of removing pesticides from our waterways.
  4. Use seasonal vegetables for a fuller flavor and so you can get them locally which helps cut out the travel fuel and reduces greenhouse gases.
  5. If you can make pie crusts and you know how to make them whole wheat that would be an amazing way to make this recipe even more sustainable! Whole wheat is not processed as much as bleached flour so it uses less energy.

 

Whole Wheat and Cornmeal Blueberry Pancakes

While I was in Nashville, way back in the day, my mom made me delicious cornmeal blueberry pancakes. They were the inspiration for this dish 🙂 which is a great breakfast to get you up and at em’ in the morning.

Whole Wheat Cornmeal Blueberry Pancakes

Serves 3-4

  • 1/2 cup Whole Wheat Flour
  • 3/4 cup Cornmeal
  • 2 tsp. Baking Powder
  • 1/2 tsp. Salt
  • 2 tbsp. Canola Oil
  • 1 1/4 cup Soy Milk
  • 1/3 cup Water
  • 1 tsp. Vanilla
  • 2 tbsp. Maple Syrup
  • 1 cup Blueberries

Mix together flour, cornmeal, baking powder and salt. Combine all other ingredients separately (except for the blueberries). Add wet to dry and mix until combined. Fold in the blueberries (very carefully). Cook pancakes :). Top with more maple syrup. So good.

ECO-BENEFITS

  1. Whole wheat flour means less energy than normal white flour (you don’t need to enrich it and bleach it, etc.)
  2. Get your blueberries organic, local, and seasonal. No pesticides, less transportation, and no extra energy put into growing them at that time of year.
  3. Vegan means never having to say you’re sorry. (Sorry. I’ve never even seen Love Story but I’ve seen Now and Then enough to know the line :)–>and I figure if you’ve read my blog at all I’ve probably beaten the vegan thing to death by now haha).

Applesauce Oat Muffins

Nom nom nom for sure. I really wanted to have something to take while I was in the bus on the way down to our campsite in Baja so I came up with these little suckers. They’re vegan (again I know) but they’re really moist and delicious. I recommend not using instant oats (which was my problem) because they cook a little too much. But they were great anyways so tis’ up to you.

Applesauce Oat Muffins

Makes 12 Muffins

  • 3/4 cup Soy Milk
  • 1/2 tsp. Apple Cider Vinegar
  • 1 cup Unsweetened Applesauce
  • 3 tbsp. Canola Oil
  • 1/2 cup Brown Sugar
  • 1 1/2 cups Whole Wheat Pastry Flour
  • 3/4 cup Oats
  • 2 tsp. Baking Powder
  • 1/2 tsp. Baking Soda
  • 1 tsp. Cinnamon
  • 1 tsp. Cardamom
  • 1/2 tsp. Nutmeg
  • Pinch of Salt
  • optional: Dried Fruit of some sort (I’m not really into it but I know some people are)

Oven to 350. Whisk together soy milk and apple cider vinegar. Wait a minute (to let it curdle). Add the applesauce, canola oil, and brown sugar.

In a separate bowl, mix the flour, oats, baking powder, baking soda, spices, and salt. Fold the dry ingredients into the wet ingredients. (If using dried fruit fold in now). Scoop the mix into muffin cups. Bake for ~30 minutes or until toothpick test comes out clean.

ECO-BENEFITS

  1. Whole wheat flour instead of white flour has less processing involved.
  2. Vegan (although I know I said I’d do something different for awhile… I can’t help it! I’d already made them!)
  3. Organic, local applesauce is easy to find! At the very least, most supermarkets now carry organic applesauce.

Irish Soda Bread

So I really like fresh homemade warm-from-the-oven bread. And I had a huge craving the other day. It led to me looking up Irish Soda Bread recipes and what I found was that they were all made with all-purpose bleached white flour, eggs for days, and refined sugar. So I did a little recipe enhancement to make this easy-to-make recipe a little more eco-friendly. Here’s what I came up with:

Irish Soda Bread

  • 1 1/2 cup All Purpose Bleached White Flour
  • 1 1/2 cup Whole Wheat Flour
  • 1 tbsp. Baking Powder
  • 1/6 cup (just do half of a third cup) Refined Sugar
  • 1/6 cup All Natural Unrefined Sugar
  • 1 tsp. Salt
  • 1 tsp. Baking Soda
  • 1 Egg, beaten
  • 2 cups Milk
  • 3 tbsp. Lemon Juice
  • 1/4 cup Butter (I recommend Vegan Margarine but I didn’t have any on hand)

Preheat oven to 325. Grease a 9×5 loaf pan.

Combine dry ingredients: flours, sugars, salt, baking powder, baking soda. In a a separate bowl, mix the egg, milk, and lemon juice. Combine dry and wet together. Then add the melted butter. Mix it all up and put it in the oven for about an hour or until a toothpick inserted in the center comes out clean. Voila.

ECO-BENEFITS

  1. Halving the refined sugar and bleached refined flour and making the other half whole wheat flour and unrefined sugar decreases your foodprint while still allowing for the same flavor.
  2. I didn’t have any buttermilk on hand, so rather than making an extra trip to the grocery store I improvised by mixing the milk with the lemon. It’s a great substitute that improvises an ingredient not commonly used with some you’ll probably have on hand. Less gas!
  3. Using one egg still allows for binding but cuts out some animal byproducts!
  4. Vegan margarine would’ve been another great way to cut out animal byproduct, however, it isn’t worth the extra gas to go to the store to get just that.

Seitan With A Citrus Ginger Teryaki

So… the time has come where I’m answering the call for eco-friendly meat recipes… but first I’m gonna push the vegan thing one more time :). While my mom ate the Rosemary Garlic Chicken I made her last night, I ate this vegan deliciousness. And as I’ve stated, going vegan is the #1 way to reduce your foodprint. This is because you cut out all animal byproducts and animals take a lot of land, and the animals themselves eat a lot of veggies that you could have in your diet instead! Plus, a lot of time the meat is flown from all over to get to your plate. And don’t forget that cow flatulence contains methane which is a greenhouse gas 20x worse than carbon.

But… I’m gonna get off my high-horse. Tomorrow you’ll get information for how to be eco-friendly and eat chicken but today you’ll get a delicious vegan recipe:

Seitan With An Orange Ginger Teryaki

Serves 2:

  • 1 package Seitan: I used WestSoy’s Seitan Strips
  • 1/2 cup Low Sodium Soy Sauce or Tamari
  • 1/4 cup Rice Vinegar
  • 1/4 cup Water
  • 1/3 cup Brown Sugar
  • 1/3 cup Fresh Squeezed Orange Juice (or any citrus fruit in season)
  • Orange Zest
  • 1 tbsp. Ginger, grated

This is a super easy recipe: Just place the soy sauce, rice vinegar, water, brown sugar, orange juice, orange zest, and ginger in a pot and bring it to a boil. Then lower it to a simmer for around 30 minutes or until it boils liquid off and thickens. It’ll taste REALLY strong. But trust me. When there’s only a little time left on the sauce, saute your seitan (I didn’t use any olive oil but you can if wanted) until warm. Top with the teryaki and munch :). I had mine with some brown rice and some asparagus and mushrooms (I’ll give you those recipes with your chicken tomorrow).

ECO-BENEFITS

  1. VEGAN Vegan vegan…
  2. Using seasonal citrus fruits allows you to buy them tastier and with less food miles attached.
  3. If you don’t want to buy packaged seitan (thus cutting back on packaging–>eco praise if you do this) you can totally make it yourself. Here’s a recipe.

See you tomorrow for the chicken you’ve all been waiting for.

Poached Egg w/ Smoked Salmon and Spinach on a Whole Wheat English Muffin

Woo. Now that’s a long title. Anyways, I guess I was really craving protein for lunch (though this is totally a breakfast dish too) and I had some leftover eggs and smoked salmon so here’s what I came up with (and it was really tasty).

Poached Egg with Smoked Salmon and Spinach on a Whole Wheat English Muffin

  • 2 Eggs
  • 1 Whole Wheat English Muffin
  • Like 6 Organic Spinach Leaves (local if you can find it)
  • Smoked Salmon

Toast the English Muffin and poach the eggs (I used a microwaveable egg poacher–>less water wasted and soooo much easier). Top the toasted English muffin with the spinach, smoked salmon, and poached egg.

Almond Pumpkin Muffins

I have no idea how this has happened, but I am once again baking. These muffins turned out so well that I had to put them up here. They’re absolutely delicious AND eco-friendly. WOO!

Almond Pumpkin Muffins

(Adapted from Pumpkin Cranberry Loaf-Go Green Get Lean)

  • 2 cups whole wheat flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • A good dash of cinnamon
  • A dash of salt
  • 1 cup Unrefined Sugar
  • 1 cup Canned Pumpkin
  • 1/2 cup Vanilla Soymilk
  • 1/4 cup Unsalted Butter, softened–> (use Earth Balance for a vegan-friendly version)
  • 1/4 cup Orange Juice
  • 1 large Egg –> (add a mushed banana for the vegan version)
  • A handful of Almonds, chopped
  • Almonds, not chopped to top muffins

Makes ~12 Big Muffins

Preheat oven to 350. Place muffin cups in a muffin tin.

Combine flour, baking powder, baking soda, cinnamon, salt, and 1/2 of the sugar. In a separate bowl, combine rest of sugar, pumpkin, soymilk, butter, orange juice, and egg. Add to the flour mixture and combine. Then fold in chopped almonds.

Pour into the muffin cups and top with the not chopped almonds. Bake for about 15 minutes or until a toothpick inserted into the center comes out clean.