Breaking Breakfast News

For anyone who ever wanted to skip the formalities of a balanced breakfast and dig straight into the cookie jar first thing in the morning, you’re in luck! Voortman Bakery, better known for their crisp wafer cookies, understands that impulse well, no doubt through decades of temptation by their own treats. Only that kind of experience could yield such sweet results, without actually adding any sugar or compromising on flavor. Voortman’s Breakfast Biscuits satisfy that early cookie craving while delivering all the nutritional benefits of a bowl of oatmeal, without the need for a spoon.

Brand new on the market, two of the three offerings in this fresh lineup are 100% vegan, which presents a more difficult choice than you might imagine! Rest assured that no matter which fruit calls to you first, there’s no risk of disappointment here.

Crisp, with a soft bite and slight chew, these are no mere granola bars presented in a new circular format. Not the least bit dry and crumbly as I had initially feared, these treats gain a uniquely coarse, toothsome texture from oats, as promised by their titles, but also rye flakes and buckwheat to round out the base. Surprisingly satisfying and hearty for two little cookies, they’re sweet enough for the kids, and healthy enough for adults.

Cinnamon Apple proved my favorite of the two, bursting with assertive, bright apple aroma as soon as I opened the pouch. Contrary to the norm when it comes to spiced treats, the cinnamon actually takes a backseat to the sweet but tart apple flavor. Sizable chunks of dried apple introduce another dimension of texture. You can actually see and taste the whole fruit here! Blueberry Oatmeal is no slouch either, with cobalt sprinkles of ground berries present throughout, but the flavor is admittedly a bit more subtle. If you want to ease into your morning with a bit more of a gentle taste, this is the biscuit for you.

While they’re called breakfast biscuits, they’re smart snacks, too, earning stellar grades in the nutrition department. Easily graduating at the top of their class with an A+ for fiber, they’re the crunchy cookie that every healthy eater has been dreaming of. Now the time has come to finally wake up and chow down!

This post was made possible thanks to the support of Voortman Bakery and Towers Marketing Group. All content and opinions are unbiased and entirely my own.

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Unholy Guacamole

Don’t judge a book by its cover, a person by their clothing, or a dip by its color. The comparison is inevitable so I’ll go ahead and say it: The following recipe, no matter how brilliantly described or lovingly plated, will always and forever look like a glorious mountain of cow plop, steaming away on a hot summer’s afternoon.

Just avert your eyes and dig in. The smoky, spicy, earthy flavor of cocoa mole awaits your taste buds if you can suspend disbelief. Presenting a bold alternative to the ubiquitous green guacamole filling bowls across the country for Super Bowl festivities, it won’t score any points for presentation, but may just win the snacking game.

Yield: 2 Cups

GuacaMole

GuacaMole
When guacamole meets mole, the results may not be pretty, but the flavor is out of this word. This creamy, smoky, spicy, and earthy mashup will tempt you to double (or triple) dip.
Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 2 Tablespoons Unsweetened Cocoa Powder
  • 1 Teaspoon Ground Cumin
  • 1 Teaspoon Chipotle Powder
  • 1/4 Teaspoon Ground Nutmeg
  • 1/4 Teaspoon Ground Cinnamon
  • 1/4 Teaspoon Ground Cloves
  • 1/4 Teaspoon Salt
  • 1/8 Teaspoon Ground White pepper
  • 2 Avocados
  • 2 Tablespoons Lime Juice
  • 1 Small Heirloom or Medium Roma Tomato, Chopped
  • 2 Cloves Garlic, Finely Minced
  • 2 Tbsp Fresh Cilantro, Minced
  • 2 Scallions, Thinly Sliced

Instructions

  1. Combine the cocoa, spices, and salt in a medium bowl and mix well.
  2. Pit, dice and scoop the avocado flesh out, adding it to the bowl along with the lime juice. Very roughly mash with a fork, incorporating all of the dry ingredients but keeping the texture rather chunky.
  3. Mix in the tomato, garlic, cilantro, and scallions last, stirring until the vegetables and herbs are equally distributed throughout the dip.
  4. Serve with chips or cut vegetable crudites.

Notes

Enjoy right away or store in an airtight container in the fridge for up to two days.

Nutrition Information:

Yield:

8

Serving Size:

1/4 cup

Amount Per Serving: Calories: 68 Total Fat: 6g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 0mg Sodium: 71mg Carbohydrates: 5g Fiber: 3g Sugar: 0g Protein: 1g

Thai It; You’ll Like It!

Laap, laab, larp, lahb, larb; there’s about as many ways to spell the dish as there are to make it. Regarded by many as the national dish of Laos, it shows up in numerous different forms in neighboring countries. Thai cooks present their own fiery rendition of the traditional minced meat salad flecked with aromatic herbs and bold spices in perfect balance, but meatless versions aren’t hard to find in the surprisingly vegan-friendly nation. Inspired by my own journey to the Land of Smiles, I’ve taken to a hearty blend of tempeh and mushrooms, swaddling the hot mixture in cooling lettuce leaves. The combination of so many contrasting tastes and temperatures creates incredibly satisfying, harmonious little bundles.

If the original inspiration remains of reach, fear not. You can take a trip to Thailand in less time than it would take to order takeout! Join me at the Sacramento VegFest this Saturday, January 26th at 11:30 AM when I’ll share my secrets for whipping up a quick fix tempeh larb without compromising flavor, nutrition, or your budget, even during the busiest weekday dinner rush. Pick up more tips and tricks for faster, tastier meals across the board, based on my latest cookbook Real Food, Really Fast.

If only for the free samples, you won’t want to miss this. Hope to see you there!

Plant-Based Meals that Deliver

Meal delivery services have proliferated faster than amorous rabbits in recent years, expanding from an obscure, niche business model to one as common as the standard grocery store. There’s something for everyone, they promise with bright, inviting graphics, splashed across the screen with tempting photos of various dishes. If you like to cook, you can get bundles of ingredients with recipes. If your expertise in the kitchen ends at the microwave, you can have finished dishes ready to heat and eat land on your doorstep with just the click of a button. For those feeding a family, still more options abound for bulk meal prep. Don’t even get me started on all the specialized diets, from paleo to gluten-free, sometimes available all on the same platform. How does one begin to pick apart the best choices, given such a superabundance of promising meals- And seemingly endless deals?

While most enterprises now offer at least a handful of plant-based entrees, as is the trend, only a select few boast a fully vegan menu across the board. Veestro is one that can claim that distinction, inspired by the need for organic, healthy, and above all else, tasty food that fits into a fast-paced lifestyle. For their part, the stated goal is provide more plants for anyone hungry for a healthier alternative to takeout, appealing to the omnivores among us as well.

Sign up for a meal plan to save on the bundle or cherry-pick just a few dishes a la carte to supplement your standard rotation. Deliveries arrive frozen, conveniently packaged for further storage in your freezer or immediate thawing and consuming.

Here’s where I must sheepishly admit that I first tried Veestro many months ago, but as a testament to fervent following, these proven crowd-pleases are still delighting eaters all the same today. Such is the case for this Three Layer Scramble, which stacks up with a base of quinoa, smothered by a soft tofu scramble with black beans and topped by shredded dairy-free cheese. Reminiscent of enchilada filling without the heat of chilies, the ranchero-style sauce definitely erred more on the mild side, but that’s nothing a dash of sriracha can’t fix. Emphasizing the whole grains with a generous portion, it’s a very filling morning meal that would be just as enjoyable at lunch or dinnertime, too.

Perhaps the Breakfast Burrito was designed to be a more handheld, grab-and-go option, but the piquant sauce on the side is what truly makes this dish. Pour it on with abandon to make it a “wet” burrito, with a fork, knife, and plate required. Light and bright, it revives the slightly parched interior and adds volumes of flavor. Though labeled as hot sauce, it’s really more like a smooth, blended salsa. Wrapped up in the grilled tortilla, you’ll be pleased to find tender, toothsome, black beans, tofu, and potatoes. Served separately, lightly seasoned hash browns seem a bit redundant given this combination, but certainly aren’t unwelcome here. Who could say no to a supple, buttery potato, though?

If an urgent call should go out for some homey, uncomplicated comfort food, the Shepherdless Pie has got your number. Creamy potatoes with quinoa make up the bulk of this dish, slathered with a savory mushroom gravy that leads with the distinctive cheesy taste of nutritional yeast. Though slightly grainy after a harsh freeze and thaw, that textural shortcoming is easily forgiven when mixed into the main meal. Very much reminiscent of a pot pie without pastry, this easy entree presents familiar and uncomplicated flavors for widespread appeal.

There are no downright failures on this menu, but admittedly, some small disappointments. Thai Chicken Stew combines a thick, rich tomato base with incredibly meaty chicken strips, complete with a boldly charred, grilled essence, but I struggled to find any sort of Asian influence. Not a hint of curry, lemongrass, or coconut could be found. Although it looks like fried rice on the side, don’t be fooled; it’s just plain brown rice with peas and carrots. If simply re-titled without a reference to more exotic cuisine, it would be worthy of a reorder, but promises more on paper than it delivers in person.

Also available as a full “detox” plan, juices can be added a la cart, with a classic green juice predictably leading the pack as a top seller. Apple juice as a stand-alone beverage lost its appeal around kindergarten, so admittedly, I was not particularly enthusiastic to find the diminutive plastic bottle of Johnny Appleseed Juice in my sampler box. Clearly not just plain apple, as the dark green hue would make obvious at a glance, the initial smell is of grassy celery. Thankfully, it plays more of a supporting role in the overall flavor, which was definitely vegetal, but mellow and mostly sweet. More than mere veggies, this blend boasts a decent amount of protein thanks to the addition of sacha inchi, giving it much more more than just straight sugar for a quick energy boost.

As much as I love cooking, one of the greatest luxuries in life is allowing others to take the reins, and simply be fed. Knowing that those meals are of reliably high quality, healthy, and ready when you need them makes Veestro a strong contender for anyone who wants a night off from kitchen duty. Best of all, since they ship frozen, you can stock up and save them for times of need.

Have you tried any other prepared meal services? There are new plant-based providers sprouting out everyday, or so it seems, and I’m curious to try them all!

Peace, Love, and Avocado for All

San Francisco is home to the original hippie, the flower child borne of the 1967 Summer of Love, though only faint traces of the counter culture movement remain today. Largely replaced by tech workers with smartphones in their pockets rather than floral ornaments in their hair, it disappoints me to no end that we don’t even have an outpost of Flower Child out in the bay area. Had it not been for a trip out to Austin, TX, I never would have even known of the peaceable chain.

During my whirlwind five-day visit, I managed to drop in not once, but twice; a real rarity for a food traveler with a bucket list of restaurants to eat at, not historical sights to see. Given more time, I might have simply taken up residence on those plush benches lining the walls instead of booking a proper hotel room. True to concept, the vibe is essential to the experience, setting it apart from other fast-casual dining experiences. Seeking harmony between all sorts of eaters, the menu is clearly labeled with abundant options for the vegetarians, vegans, gluten-free, and omnivorous among us.

Vegetable-forward dishes allow peak produce to shine, like the simple heirloom tomato salad spiked with balsamic vinegar and shreds of fresh basil strewn about like confetti. Crisp cubes of watermelon sweetly contrast and provide balance overall. A rotating list of seasonal sides offers other savory treats like roasted yuzu Brussels sprouts, blistered snap peas, or curried cauliflower, depending on the time of year.

Poke bowls are a rising food trend for good reason, especially evident when the concept is applied to a fishless main. Tender cubes of marinated beets join forces with lighted brined mushrooms, both salty and umami, with all the fatty decadence of avocado to drive the combination home. Crunchy wasabi peas are an unexpected touch of whimsy in this ode to whole foods. The spicy bites are a good reminder that healthy eating shouldn’t be boring, nor are those choices black and white.

If there was a signature dish at Flower Child, the Mother Earth Bowl would be the undisputed winner of that title. It’s the one that everyone talks about in newspapers, magazines, and blogs the world over, each source breathlessly extolling the virtues of its copious components. The appeal is obvious just from a glance at the bare ingredients; roasted sweet potato and portobello mushrooms, broccoli pesto, charred onions, avocado, and cucumber, all perched upon a bed of ancient grains and lavished with red pepper miso vinaigrette. It really is like having the whole world in a bowl before you.

While I can’t get those same chill vibes out in NorCal, the flower children in the kitchen were generous enough to spread the love with this harmonious secret formula.

Mother Earth Bowl
From Flower Child

6 ounces Super Grain Mix: red quinoa, farro, and barley, cooked and tossed.
2 ounces sweet potatoes, roasted
2 1/2 ounces Portobello Mushroom, roasted
½ ounces Arugula
1 teaspoon daikon sprouts
1 teaspoon rice wine vinaigrette
1 tablespoon broccoli pesto*
1 tablespoon red pepper miso marmalade*
2 tablespoons cucumber relish*
¼ avocado, fanned
1 teaspoon hemp seeds

Broccoli Pesto:
1 cup broccoli, blanched
4 ½ tablespoons black kale, blanched
2 ¼ tablespoons roasted salted pistachio
1 1/3 tablespoons spinach
1 teaspoon garlic
1 teaspoon mint leaves
1 ¼ teaspoons lemon zest
1 teaspoon Kosher salt
¼ tablespoon fresh ground black pepper
1/3 cup extra virgin olive oil
2 tablespoons water

Red Pepper Miso Marmalade:
½ cup peppadew peppers, rough chopped
1 teaspoon garlic, rough chopped
2 teaspoons ginger, peeled & rough chopped
1 1/3 tablespoons miso paste
1 ½ tablespoons seasoned rice wine vinegar
3 teaspoons tamari
3 teaspoons grapeseed oil
1 ½ tablespoons extra virgin olive oil

Cucumber Relish:
1 cup cucumbers, peeled, seeds removed, and ¼ dice
2 tablespoons. seasoned rice wine vinegar
1 teaspoon evaporated cane sugar
2 teaspoon sesame chili oil
1 teaspoon toasted sesame seeds
½ teaspoon mint leaves, minced
¼ teaspoon Kosher salt

Broccoli Pesto Directions
1. Combine all ingredients and blend until smooth and emulsified.

Red Pepper Miso Marmalade Directions
2. Combine all ingredients and blend until smooth and emulsified.

Cucumber Relish Directions
3. Combine all ingredients and mix until incorporated.

Mother Earth Bowl Directions
4. Roast sweet potatoes and Portobello mushrooms and set aside.
5. To prepare dish, toss arugula with sprouts and vinaigrette, then spoon Super Grain mix in
the center of the bowl.
6. Place sweet potatoes on top, next to Portobello.
7. Place arugula next to mushrooms and cucumber salad next to arugula.
8. Top with pesto, marmalade, and avocado across the center of the dish.
9. Finish with hemp seeds.

Printable Recipe

New Year’s Ball Drop

Wait, where do you think you’re going? The party isn’t over yet! Just when you thought it was safe to crawl back home in a holiday-induced stupor, ready to hibernate for the remainder of winter, New Year’s looms large on the horizon with another round of festive demands. Still recovering from Christmas, and maybe even Hanukkah at that, it can be a challenge to summon enough enthusiasm for the final day of the year. It typically ends in an anticlimactic countdown at midnight and much more booze than food; never a good omen for the start of any resolution.

No matter how worn and weary from this season of relentless merriment, we can still do better. Why just watch the ball drop on TV when you can fortify yourself with balls of a more savory sort?

It’s been many years, if not decades since I last encountered these classic appetizers, yet they come back to me in flashbulb memories of parties past. Was it my mom in the kitchen, rolling up mounds of greens and cheese by the dozen, or someone else entirely? Though the details elude me, I do remember being swayed by their robust garlic flavor, even in my early days of hating vegetables.

Look, I know it’s getting late and we could all use a break, but this last request is an easy one! Let your food processor do the heavy lifting, throw the whole lot in the oven, and finish on a strong note. 2018 has been full of crazy twists and turns, but I can promise you that the conclusion will ultimately be gratifying when these bite-sized balls drop, even if you make it an early night.

Garlicky Spinach Balls

6 Slices (About 7.5 Ounces Total) Sandwich Bread, Slightly Stale or Lightly Toasted
1/4 Cup Toasted Pine Nuts
1/3 Cup Nutritional Yeast
1 Head Roasted Garlic
1/2 Teaspoon Salt
1/4 Teaspoon Black Pepper
2 Cups (About 10 Ounces) Frozen Spinach, Thawed and Drained
1 Tablespoon Fresh Parsley
1/4 Cup Pumpkin Puree or Leftover Mashed Potatoes
3 Tablespoons Olive Oil

Preheat your oven to 350 degrees and lightly grease a baking sheet.

Roughly tear the bread into smaller pieces and place them in your food processor, along with the pine nuts. Pulse until broken down into a coarse meal. Add in all of the remaining ingredients and pulse to combine, chopping the greens especially well but leaving the mixture with a bit of texture. You don’t want a perfectly smooth puree like baby food here.

Scoop out a heaping tablespoon for each portion and use lightly moistened hands to roll them into round balls. Place on your prepared sheet and bake for 30 – 40 minutes, until dark green in color and firm to the touch. Let cool for at least 15 minutes before serving; enjoy warm or at room temperature.

Makes 24 – 30 Balls

Printable Recipe