Blueberry Muffins

Original recipe from Eggless Cooking. I changed a few things as the original recipe didn't quite work.
These muffins are not super sweet so if you like them sweet add more sugar.

Blueberry Muffins

Ingredients

2 cups GF Flour
1 tsp Baking Soda
1/2 teaspoon Salt
Zest of 2 lemons
1 cup Sugar
1 cup non-dairy milk (I used flax milk)
1/3 cup Canola Oil
1 teaspoon vanilla extract
1 tablespoon White Vinegar
1 and 1/2 cups Fresh or Frozen Blueberries


Method

Preheat the oven to 375F.
Lightly grease a muffin tin or use muffin wrappers.
In a medium bowl, combine together flour, baking soda, salt and lemon zest.
In a large bowl, combine the sugar, milk, oil, extract, and vinegar. Mix well.
Add the dry ingredients to the wet ingredients, stir until just combined. Don�t over stir.
Gently fold in the berries using a rubber spatula.
Fill the muffin tins about 2/3 full.
Bake until a wooden skewer inserted into the center comes out clean, about 25-30 minutes.
Remove from the oven and let it cool for 5 minutes.
After that remove the muffins from the tins and cool on a wire rack.

Vegan Fried Eggs

This recipe is from the ever innovative Mouthwatering Vegan, (aka Miriam Sorrell). I didn't feel like it tasted that much like fried eggs in terms of the egg white but the yoke part was pretty good and I imagine it making a delicious egg salad! I would have like my yoke to be runnier but I can try again later! Delicious with vegan Hollandaise sauce (pictured)!

Vegan Fried Eggs

Ingredients

Yolk

2 heaped Tbsp dried instant mashed potatoes
7 Tbsp  (105 mL) hot water
1 tsp nutritional yeast
� tsp turmeric
� tsp kala namak salt, otherwise known as black salt
� tsp Orgram egg replacer (or Ener-G in the US)
1 tsp vegan margarine
1 tsp sunflower or canola oil (not olive oil, as that would alter the taste)

Egg White

1 x 349g(12.3 oz) pack of firm silken tofu - you may wish to get the packet of tofu and place in the freezer for half an hour prior to opening it and cutting it up � makes for a firmer cut.
Oil for frying


Method

Make up your mashed potato mix with the water, add margarine and the other ingredients including the oil, and mash using a fork until consistency resembles hard-boiled egg yolk,  but it should be thick in consistency.
Then spoon out half of the mixture into a separate bowl, and set aside.
Using a round cutter (as big as will fit in the tofu), cut through the centre of the tofu block, so you should be left with a cylinder around 2� thick � this will yield around 4 egg whites.
Cut this into 4 equal slices with a very sharp knife.
Next, with a smaller round cutter, press out the centre of the �egg white�, which will leave space for your �yolk�.
Now heat up some oil in a non-stick pan.
Meanwhile, take 1 teaspoon of the egg yolk (make sure it has cooled down), roll it in your palms, then flatten it slightly.
Then, using the smaller cutter, cut out the �yolk� circle, which will fit inside the centre of the �egg white� perfectly. But don�t place it in there yet at this stage.
Gently place your egg white in the hot oil, one at a time, in and shallow fry it until golden around the edges on both sides.
Now flip it, and place your egg yolk in the middle to fit the puzzle so to speak, and press down a little with a teaspoon.
Meanwhile add some hot water to the mix in your 2nd �egg yolk� bowl, and stir all the time until you reach a smooth egg yolk consistency.
Using a small teaspoon, pour a tiny amount of this in the centre of the egg yolk, but don�t agitate it. Then spoon some of the oil it is frying in over the top of the yolk, to seal the top, and sprinkle on some salt and pepper.
Gently bring it out from the pan onto your toast, or your plate, and enjoy alone, or with your favourite sauce.

Vegan Waffles

These are super easy and are a basic recipe so you can add extra flavours if you like! Obviously you need a waffle maker (I have the basic Cuisinart model). my kids normally only get through one - one and a half waffles so one batch usually serves the 4 of us.

Vegan Waffles
Makes around 5-6 waffles

Ingredients

2 cups GF flour (I used Red Mill's GF Baking Mix)
2 Tbls vegan sugar
1 Tbls baking powder
1/2 tsp salt
1 3/4 cup non-dairy milk (I used Flax)
6 Tbls vegetable oil
2 egg replacers


Method

Whisk together dry ingredients and then combine with wet.
Use an electric mixer to create a smooth consistency.
Spoon about 1/2 cup onto the prepared waffle maker, spread slightly
with a spatula and then cook as per waffle maker instructions.
Serve however you like! We just use vegan butter and maple syrup.

Donut French Toast

Another fabulous recipe from Nigella Lawson - great for those mornings when just a little bit of sugar just won't cut it!

Donut French Toast

Ingredients 
Serves 2

2 egg replacers
4 teaspoons vanilla extract
60 ml coconut milk or vegan creamer
4 slices bread, each vegan butter
1 drop vegetable oil for frying


Method

Beat the egg replacers with the milk and vanilla in a wide, shallow bowl.
Soak the bread halves in the eggy mixture for 5 minutes a side.
Heat the butter and oil in a frying pan, and fry the egg-soaked bread until golden and scorched in parts on both sides.
Put the sugar on a plate and then dip the cooked bread in it until coated like a sugared doughnut.

For the strawberry syrup;
1 cup fresh/frozen strawberries
1/4 cup icing/powdered sugar
1 Tbls lemon juice
a little water if needed

Add all ingredients to a blender and blitz till smooth.

Blueberry Pancakes with Blueberry Syrup

This syrup is based on a Nigella Lawson recipe.
If you think this is blueberry overkill you can just use regular pancakes with the syrup. It's so delicious! What I love about the blueberries in the pancake mix is that they stay tart while the ones in the syrup are cooked and sweet. I usually just use one punnet of blueberries and split it up into 1/2 for the syrup and 1/2 for the pancakes. This recipe is so simple but so delicious!

Blueberry Pancakes with Blueberry Syrup

Yeilds 4 serves

Ingredients

Pancakes;
Instant Pancake Mix (1 cup will feed 4 people)
1/2 cup Blueberries

Syrup;
1/2 cup maple syrup
1 cup maple syrup


Method

Place syrup ingredients into a small pot and cook on medium-high until boiling, then turn down to medium. If it starts to boil to high up just turn down the heat.
Let simmer till all the blueberries have burst and the syrup is a deep purple (around 10 mins)
While syrup is simmering make the pancakes according to the Instant Pancake Mix instructions and drop blueberries on while cooking first side.

Once pancakes are done take syrup off the heat and allow to cool for a minute before transferring into a jug to serve.

Tempeh Bacon

Part of a delicious weekend breakfast! Shown here with steamed baby spinach. 

Tempeh Bacon
Serves 4 (or two greedy people like me)

Ingredients
1 packet Tempeh
1 Tbls oil for frying

Marinade;
2 Tbls Braggs liquid aminos or Tamari soy sauce
1/2 tsp Liquid smoke.
1 Tbls water or coconut amino
1 Tbls BBQ sauce (I used Annie's Organic)
1 Tbls agave or maple syrup


Method

Steam the tempeh for 10-20 minutes.
You can skip this step if you don't mind the regular taste of tempeh but it helps to kill the bitterness.
Slice tempeh thinly and put aside.
Whisk all marinade ingredients together and place in a seal-able container or a ziplock bag.
Add tempeh to the marinade and refrigerate for at least 1 hour (best over night), turning occasionally.
Drain tempeh from marinade and pat dry with a paper towel.
Heat oil in frying pan on a medium heat.
Add tempeh and brown on each side, around 3 minutes on each side.
Once brown serve with other breakfast items.

Vegan Omlette

I got this recipe from Mr Breakfast. I changed the salt for black salt because it gives it more of an egg flavor because of the sulfur. Honestly I really liked this recipe. If you add less milk and have the mixture thicker then you can use it for scrambled eggs.
Also I think cooking the toppings before putting them on the omelette as they are not on the heat long enough to cook, just to heat through mildly.

Vegan Omelette
Serves 1

Ingredients

6 ounces (1/2 package) extra-firm tofu - pressed
1/3 cup soy milk
1 Tablespoon brown rice flour
1 Tablespoon cornstarch
1/8 teaspoon turmeric
1/2 teaspoon black salt
1/4 tsp seasoning, if desired.

Method

Place all ingredients in a blender or food processor and pulse until smooth.
Tilt container to see if batter will slowly flow.
Place an 8-inch non-stick frying pan over low-medium heat.
Add about 1 Tablespoon of olive oil and swirl pan to coat (or spray generously with cooking spray).
Pour the "egg" batter into the pan. Spread the batter gently to completely coat the bottom.
This is a great time to prepare any omelet fillings (I used green onion, baby spinach, tomato and mushroom).
Cover and cook omelet 6 to 8 minutes until the top appears dry.

If the omelet doesn't move freely when shaking the pan, gently work a spatula underneath so it loosens from the pan.
Add toppings to the half of the omelet farthest away from the pan's handle.

To plate and flip, begin to slide the omelet onto a serving plate. When half of the omelet is on the plate, tilt the pan over so the omelet folds in half.