The post Vegan JUST Scramble appeared first on Vegan Hostess.
]]>Are you a breakfast person? Growing up my typical breakfast was PopTarts, Eggos, or cereal. On the weekends my mom would make pancakes or French toast. Eggs were occasionally a central part of the meal, but I was never a huge fan. After going vegan, I quickly fell in love with tofu scrambles and other faux ‘egg’ meals. However, scrambled eggs and omelets were a rare treat on a vegan restaurant menu—not something I would make at home. Well that’s all changed now that JUST Egg launched.
JUST Egg scrambles and tastes like eggs. But it’s egg-free, non-GMO, cholesterol-free, dairy-free and still includes 5g of protein per serving. In my honest opinion, this is the best “fake” egg on the market. It’s so easy to cook and tastes great. One of the primary ingredients is mung beans, and I’m not surprised. A friend from many years ago used to make “omelet-like” mung bean pancakes for me on the weekend. I always loved them so I’m not surprised I really like this vegan egg alternative. Anyway, after going through two bottles over the course of a few weeks, I perfected my Vegan JUST Scramble recipe. The texture is perfectly soft, but also slightly crisp, with a low-key savory flavor ready for sautéed veggies and your favorite vegan cheese. Check out this quick and easy recipe below.
Cheers and happy eating!
Jocelyn
* Disclosure: This post contains affiliate links. That means I will be compensated if you make a purchase after clicking on my links. All opinions are my own.
Vegan JUST Scramble
Ingredients
- 1 tbsp olive oil extra virgin
- 1 bottle JUST Egg
- 1/4 cup green pepper diced
- 1/4 cup orange pepper diced
- 1/4 cup red onion diced
- salt to taste
- pepper to taste
- 1/2 cup cherry tomatos sliced in half
Instructions
- Heat the olive oil in a cast iron skillet over medium heat.
- Add the peppers and onions and saute for ~3 minutes, or until they feel slightly fork tender.
- Remove the veggies from the skillet and set aside.
- If the pan looks dry, add more olive oil.
- Shake the JUST Egg bottle well and pour evenly into the pan.
- Let the JUST Egg cook until bubbles form in the middle and the sides begin to pull away from the pan.
- Scramble the JUST Egg and lower the heat to Low-Medium.
- Continue to cook for 2-3 minutes until desired consistency.
- Add the veggies back in and mix to combine.
- Salt & Pepper to taste, and garnish with sliced cherry tomatoes.
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]]>The post Recipe & Review: Vegan Banana Ricotta Toast appeared first on Vegan Hostess.
]]>Hello everyone,
Avocado toast has become… Let’s just say “a thing.” Admittedly, I love a good avocado toast as much as the next millennial, but recently I had a craving for a sweet, slightly savory breakfast toast. I had just picked up some Kite Hill Ricotta so I thought—why not make a Vegan Banana Ricotta Toast?! I’m so glad I did. It was simple, ascetically pleasing, and delicious!
I love all things banana + peanut butter flavored, but I was never one for savory/ sweet breakfast combos. This recipe has swayed me. Kite Hill’s ricotta is slightly sweet and silky and can be used to replace traditional ricotta in any recipe. I’ve previously used this ‘ricotta’ for stuffed shells, and it works fantastic! Check out my tried and true recipe sure to please the dairy-free non-believers! (Plus, you can save $1.00 on the Kite Hill product of your choice!) Next on my list is to use this as a substitute for mascarpone!
What follows is my ‘all you need to know’ recipe for a delicious Vegan banana Ricotta Toast! I hope you enjoy it.
Cheers & happy eating!
Jocelyn
* Disclaimer: This post contains affiliate and referral links. I may earn a commission or bonus if you click through to make a purchase. Additionally, I received these products free for testing. All opinions are my own. I only work with companies and brands I personally support.
PS – You should also check out Kite Hill‘s non-dairy yogurt, too. It’s quickly becoming a favorite of mine. Kite Hill states that their almond milk yogurt is produced “exclusively with local, top quality almonds that provide a smooth and delicate mouthfeel and flavor.” It sure tastes like it.
I was never a big fan of yogurt growing up, but over the years I’ve tried a number of vegan yogurts. Most aren’t bad….I’m just not tempted to go back for seconds. This yogurt is different. It’s almost pudding-like, but healthier? Anyway, Kite Hill‘s yogurts are great for a quick lunch/ snack for work and they have so many flavor options! You can try plain, vanilla, peach, blueberry, strawberry, pineapple, key lime, caramel, or even, plain unsweetened
Vegan Banana Ricotta Toast
***Please feel free to share widely, just give me some credit or a link back
Prep Time: ~10 minutes; Cook Time: 0 minutes; Yield: To taste/ size! Servings are individual.
Ingredients
- PB2 (either original or chocolate)
- Banana
- Vegan chocolate bar or mini chips
- Your choice of bread (I used Ezekiel whole wheat bread)
- Kite Hill‘s Vegan Ricotta
Instructions
- Slice the banana into ¼ inch rounds.
- While heating a piece of toast:
- Make one servings of PB2.
- Finely shave chocolate to your liking.
- Fluff the ricotta with a fork.
- Make one servings of PB2.
- Spread the PB2 on the toast.
- Add a sprinkling layer of ricotta.
- Add some dollops of PB2.
- Add the banana rounds.
- Sprinkle with chocolate and add more ricotta for balance.
- Enjoy!
The post Recipe & Review: Vegan Banana Ricotta Toast appeared first on Vegan Hostess.
]]>The post Recipe: Vegan Rhubarb Crisp appeared first on Vegan Hostess.
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Hello everyone,
I hope you’re all enjoying the weather, getting together with friends, and eating yummy food! In preparation for several holiday get togethers this weekend, I went to the West Side Market to pick up some fresh produce. I was so please to find one of my favorite summer vegetable/fruits – rhubarb!
rhu·barb (noun)
2. the large-leaved Eurasian plant that produces rhubarb.
Rhubarb is technically a vegetable, but legally a fruit. It’s generally thought of as the “pie plant” since the stalk is used in many summer pie fillings. Strawberry-rhubarb pie anyone? Sure, it’s tasty, but pie is overdone, and who wants to roll a pie crust in 85 degree weather? Not me!
Today I decided to make a sweet, rhubarb crisp. There are only seven ingredients, and this recipe is so easy to make! Head out to your local farmer’s market and pick up some beautiful greenish red rhubarb stalks to make this dessert today!
Cheers!
Jocelyn
Vegan Rhubarb Crisp
***Please feel free to share widely, just give me some credit or a link back
Prep Time: ~10 minutes; Cook Time: ~35-45 minutes; Yield: ~6×9 Pyrex or 8×8 dish
Ingredients
- Filling
- 4 cups chopped rhubarb, 3/4″ pieces
- 1 cup vegan sugar
- ¼ cup flour
- 1 tsp cinnamon
- Crumble
- 1 cup flour (I used a mixture of whole wheat and pastry flour)
- ½ cup, Earth Balance, melted
- 1 cup packed brown sugar
- ½ cup rolled oats
Instructions
- Preheat the oven to 375 F.
- Chop the rhubarb and gather the remaining ingredients.
- Combine the rhubarb, sugar, flour and cinnamon.
- Mix together the flour, melted Earth Balance, brown sugar, and rolled oats.
- Spread the filling mixture into a pyrex pan.
- Cover the mixture evenly with the crumble topping.
- Bake for 35-45 minutes until golden brown. The filling should be bubbling.
- Remove to cool.
- Dust with vegan powdered sugar. Serve with vegan whipped cream or ice cream and enjoy!
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]]>The post Restaurant Review: Townhall, Vegan Brunch! appeared first on Vegan Hostess.
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Hello everyone,
Imagine, it’s a Sunday morning. You’re hungry. You don’t want to get ready and stumble around your kitchen to prepare a meal. So what do you do? You put some pants on and goto brunch! If you’re in Cleveland, there is no shortage of amazing places to eat brunch — even if you’re vegan!
I recently went to brunch at Townhall on W. 25th St.for the first time. Townhall is a popular bar and restaurant in a ‘hip and up and coming’ area of town, on the same block as the historic West Side Market. Their menu is full of designated vegetarian, vegan and gluten-free options and includes a variety of local ingredients. As an added bonus, the restaurant is in an old renovated warehouse space and is warm and welcoming with open brick walls and a cozy patio!
Each Saturday and Sunday, Townhall serves brunch from 9am – 2pm, and I had heard nothing but good things. As soon as I sat down, I knew what I wanted to order—a vegan crepe! They have a build your own crepe bar which includes a traditional crepe option and a buckwheat vegan crepe batter! You simply tell your server that you’d like a crepe and you get a ticket. Once you’re ready to eat, you walk near the back bar and head to the crepe station. You simply hand the chef your ticket and pick out your toppings. There are a variety of sweet and savory toppings to choose from that come from a rotating menu like strawberries, bananas, and dark chocolate to savory items like grilled peppers and onions, mushrooms, arugula, and vegan cheese! I opted for a savory crepe stuffed full of peppers, onions, arugula, jalapeños, and mozzarella Daiya.
Just look at how awesome this crepe looks! The photo doesn’t do it justice. And for $7 per crepe, it was such a deal! I urge you to give brunch at Townhall a try, if for nothing more than to give the crepe bar a chance. You won’t regret it!
Cheers! Happy brunching!
Jocelyn
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]]>The post Recipe: Southwest Tofu Scramble appeared first on Vegan Hostess.
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There is a saying in my kitchen – Good food plus good food equals good food. We say this when trying to decide if we want to make a one skillet meal or keep all the ingredients separate. We generally opt for one skillet so there is a less clean up, and heck, it tastes the same anyway! This means we make a lot of ragouts, skillet means, and scrambles.
This week we made a super satisfying southwest inspired tofu scramble. We considered keeping the potatoes separate as their own hash brown segment, but then we decided to lump them into the scramble. Because, why not?! It tasted great. The tofu had a spicy, smokey flavor, and the vegetables were reminiscent of fajitas. Think of this as a meal every bit as tasty as tacos, but more socially accepted before noon.
Give the recipe a try and let me know what you think!
Cheers!
Jocelyn
Ingredients/ Shopping List:
- Scramble
- 2 tbs avocado oil
- 1 package extra firm tofu, drained
- 4-5 red potatoes, diced
- ½ jalapeño, minced
- ½ cup onion, minced
- ½ cup yellow pepper, chopped
- ½ cup orange pepper, chopped
- ½ cup green pepper, chopped
- Scramble Seasoning
- 3 tbs rolled oats
- ½ tbs turmeric
- ½ tsp cayenne pepper
- 1 tsp cajon seasoning
- 1 tbs nutritional yeast
- 1 tbs flour
- Additions
- ½ ripe avocado, sliced for garnish
- ¼ cup vegan cheese (I used Chedder Daiya shreds)
- Optional vegan sour cream
- Fresh ground salt and pepper to taste
Directions
- Bring water in a medium saucepan to a boil.
- Place the red potatoes in the water, and boil for 3-5 minutes until easily pierced by a fork.
- Drain the water and set aside the potatoes to cool.
- Chop tofu into 1″ square cubes. Lightly ‘smash’ the tofu so it makes large ‘crumbles.’
- Place the tofu in a small mixing bowl and add the “Scramble seasoning” mixture. Combine well, and set aside.
- Heat avocado oil in a skillet.
- Slice the avocado, and set aside.
- Mince the jalapeño.
- Chop the onion, orange, yellow, and green peppers.
- Chop the red potatoes once cool enough to handle.
- Sauté the peppers until they turn bright but are still a little crisp.
- Add the potatoes, onion, and jalapeño.
- Once almost fully sautéed, add in the tofu mixture.
- Let the tofu heat up until one side gets slightly browned but not burnt.
- Flip and stir the tofu veggie mixture until evenly cooked. (Note, you may need to add more oil to prevent sticking).
- Garnish with vegan cheese, avocado, optional sour cream, and fresh ground salt and pepper to taste.
- Serve warm and enjoy!
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