Tuesday, December 13, 2011

Food For Life

Getting friends together for fun holiday time gatherings is usually reserved for after dark soirees, but why not switch it up and host a fabulous Sunday morning Holiday brunch? Stick with fresh, healthy, all natural ingredients to guarantee everyone leaves feeling satisfied and happy! Here are a few recipes to get the ideas flowing!

Banana Oat Waffles:

What you will need

1 ripe banana, smashed
2 cups of water (or soy, rice or almond milk)
1/2 cup of rolled oats, uncooked
1 1/2 cups of whole wheat flour
2tbs of baking powder
1 tsp of cinnamon
1 tsp nutmeg
vanilla extract to taste
2 tbs of maple syrup
1 cup of pecans, chopped

Soak the oats in water or non dairy milk over night. Mix together the mashed banana and oat mixture, then add in the remaining ingredients and mix, leaving some lumps in the batter. Cook on a waffle iron (this batter also works as pancakes). Top with fresh fruit and syrup.

Tofu Omelet: 
(Courtesy of the Post Punk Kitchen)

What you will need

2 cloves of garlic
1 14oz package of silken tofu, lightly drained
2 tbs. nutritional yeast
2 tbs of olive oil
1/2 tsp of turmeric
1 tsp of salt
1/2 cup of chickpea flour
1 tbs of arrowroot or cornstarch

Chop garlic in food processor, then add in the tofu, yeast, olive oil, turmeric and salt. Puree until smooth. Add in the chickpea flour and cornstarch and puree again for about 10 seconds.

Pour 1.2 cup measurements of bater in to a large heated and lightly oiled skillet. Use the back of a spoon or rubber spatula to spread the batter pit into 6 inch circles. Cook for 3 to 5 minutes, then flip. (The top of the omelet should be dry and become dull yellow in color).

Fill your omelet with anything you wish, Mushrooms, spinach, tomatoes, asparagus, pretty much anything goes!

Hash Browns with Leeks and Bell Peppers:

What you will need

2 tbs of extra virgin olive oil
2 medium leeks, halved lengthwise and thinly sliced
1/2 of a red or green bell pepper, cut into thin 1 in long pieces
1 1/2 tsp of freshly ground black pepper
1 1/1 tsp of salt
2 lbs of russet potatoes, peeled
2 tsp of coarsely chopped thyme
1 tbs of Earth balance butter

Cook leeks and bell peppers in olive oil, salt and pepper until softened, and just golden (about 6 to 8 minutes) Transfer to a bowl and set aside.

Grate potatoes on the large hole side of a box grater. Quickly transfer the dried, grated potatoes into the bowl with the leek mixture. Add thyme, 1 1/2 tsp of salt and pepper, and toss well.

Oil and heat the skillet over medium heat and add in potato mixture. Press down firmly. Cook until the bottom becomes a golden brown, and potatoes stay firmly together, and flip. (Total time should be about 8 to 10 minutes).