Category Archives: Breakfast

bircher muesli.

When I was in Switzerland a few weeks ago, this was served at one of the restaurants where we ate breakfast one morning. It’s a national specialty there, and the best part about it is that it is infinitely adaptable.

It also makes a great transitional breakfast for the seasons. Hearty and filling, it’s best served cold, which is great as the days get just a little bit warmer and warmer. Consider it spring’s answer to oatmeal.

Bircher muesli is traditionally made with yogurt or cream, so in order to veganize the most traditional, original recipe, I subbed coconut cream. It was the perfect decision! The hint of coconut mixed with lemon, apple, and cinnamon makes an unexpectedly wonderful flavor combo. Since I first made this recipe a few weeks ago, it has become my go-to breakfast…. until I’m back home with my blender, that is.

Be sure to think ahead- you’ll have to assemble this the night before. But it means an extra 10 minutes sleep the next morning!

Bircher Muesli

Serves: 1-2


  • 2 heaping tbsp coconut cream (scooped from the top of a can of coconut milk)
  • 1/4 cup raw oats
  • 1 tbsp fresh lemon juice
  • 1 tbsp raisins
  • 1/2 tsp cinnamon (or to taste)
  • 1/3 cup almond milk (or more as needed)
  • 1 apple
  • 1 tbsp chopped walnuts
  • (agave or other sweetener to taste)


  1. In a medium bowl or container, mix the coconut cream, lemon juice, raisins, cinnamon, and almond milk until combined. Cover and put in the fridge overnight.
  2. The next morning, grate the apple (with the skin still on) over the bowl so it captures any juice as well. Stir in the walnuts and sweetener of choice to taste. Depending on desired consistency, add more almond milk as needed.
  3. Serve.

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Filed under Breakfast, Eat, Gluten Free

Strawberry Cheesecake Smoothie

Who knew that nutritional yeast could be made sweet?

I went into this thinking, “Okay, this is either going to be really disgusting or absolutely amazing.” Luckily, it was the latter. And the best part? Okay, the second best part? It adds so much of a protein punch, which is often elusive for us vegans. I’ve been dabbling with some protein powders, but it’s hard to find something really unprocessed, so nutritional yeast is a great solution. This smoothie packs more than 10 grams of delicious, creamy protein. Drink up… it’s a great recharge after your morning workout.

Strawberry Cheesecake Smoothie

5 medium strawberries, cored

1 cup almond milk

1/5 package light firm tofu

1 tbsp nutritional yeast

1 tsp vanilla extract

stevia to taste

ice (optional) or pinch of guar gum, xantham gum, or 2 tsp of flax for a thicker smoothie (and more protein!)

Put all ingredients in a blender and blend until smooth. Enjoy!

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Filed under Beverages, Breakfast, Eat, Shakes and Smoothies

Strawberries and Cream French Toast

Happy Valentine’s Day!!!!

Are you spreading the love today? How about starting with breakfast? Spread it with some delicious homemade jam and cream. There’s a reason they say a way to a man’s heart is through his stomach. And in my opinion, that’s not exclusive to men. Just sayin’.

As I said before, I hope your day is a tad saucier than mine. I have a paper due tomorrow. SCORE. Seriously, professor, WHERE IS THE LOVE?

Well, I guess there’s nothing like cutesy heart food to cheer me up. And I hope it makes you smile as well.

Strawberries and Cream French Toast

¼ package silken lite tofu

¾ cup almond milk

2 tsp cinnamon

1 tsp vanilla extract

pinch of salt

pinch of stevia

2 slices whole wheat bread

walnut cream

strawberry jam

Blend tofu, almond milk, cinnamon, vanilla, salt, and stevia in blender until smooth. Pour into a bowl and dip the slices of bread in the mixture until coated and soaked. Heat skillet over medium heat and spray with a bit of cooking oil. Place slices on skillet and cook evenly on each side, until bread is crispier and no longer soggy. Remove from skillet. Swirl walnut cream and strawberry jam onto one of the slices. If desired, cut out heart shape in the other slice and place on top, or just place on top whole. Serve and enjoy!

Spread a little love today. Happy Valentine’s Day to you and yours!

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Filed under Breakfast, Eat, Gluten Free, Holidays

Red Velvet HippieCakes

So, a litttttllee change of plans… I know I promised a DIY this weekend as usual, but madness with packing, gathering items, etc. for my move this week has proved more time consuming than I thought. I do have some KILLER crafts for my apartment though that will hopefully be done for next weekend, so expect some fabulousness then.

In the meantime, rather than not posting of all I of course could not leave you hanging. So without further ado, here is one my favorite HippieCakes recipes that I have ever created to date! I was looking back at my earlier HippieCakes recipes and could not believe how long it’s been! Happy, healthy baking :)

Red Velvet HippieCakes

1 cup oat flour

2 heaping tbsp cocoa powder (unsweetened)

1 tsp baking powder

½ tsp baking soda

1 tbsp ground flax in 3 tbsp water

4 medium beets (cooked)

1/2 cup almond milk or more as needed

1 tsp vanilla

1 tbsp stevia (or to taste) or agave to taste

1/4 tsp vinegar

pinch of salt

Combine oat flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl. Pour into blender or food processor and add flax egg, beets, almond milk, vanilla, stevia or agave, and vinegar. Blend until smooth. At this point, taste a bit of the batter to make sure that the sweetness is to your taste. If the batter is especially thick, add milk until it reaches a slow-moving but pourable consistency (like a thick smoothie). Pour into greased muffin tins and cook at 350 degrees for 10-15 minutes, or until firm to touch and slightly browned around edges. Let cool in tin before removing.

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Filed under Breakfast, Eat, Gluten Free, Hippie Cakes, Sweets

Snickerdoodle Green Smoothie

It ain’t always pretty…

But looks aren’t everything.

When I made Jessica’s Snickerdoodles for our Christmas Cookie Platter, they were gone in .000005 seconds. They were inhaled. (I think people liked them.)

We love the flavors of sweet cinnamon and vanilla around here. If you don’t, I’m judging you just a little bit.

So how did I accomplish such bliss with that green goo above? I guess it was another one of those happy accidents. I usually add cocoa powder or mint to my green smoothies, but decided to give it a go with cinnamon. The result? Actually, fabulously delicious.

Snickerdoodle Green Smoothie

1 cup almond milk

2 cups spinach leaves

1/4 package lite firm tofu

1 tsp cinnamon

1 tsp vanilla extract

1 drop or two almond extract (optional)

Stevia to taste

Blend all until smooth. Pour into glass or bowl and enjoy!

It’s good to be green!

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Filed under Beverages, Breakfast, Eat, Gluten Free, Shakes and Smoothies

Apple Cinnamon Rolls

Let me tell you about my work mornings.

Get up, get out of bed, gulp down breakfast, catch the bus, sleep on the bus, stumble bleary-eyed into the charming Port Authority.


NO, I don’t mean the exhaust from the buses. I mean the blissful, mouthwatering scents from Cinnabon. It too is enough to make me slightly woozy. On a crisp, chilly fall morning, there isn’t anything much better than the smell of buttery cinnamon and vanilla frosting.

Is Cinnabon vegan? No. Is it healthy? HELL no. Hey, I’m all for an indulgence every so often; I’ve said before that I think that that is completely healthy!

But what if I want my cinnamon buns every morning???

Enter this recipe. Cooking with yeast can be a bit of a pain in the you-know-what, but the good news about this is that the bulk of it can be done the night before, so that you just have to plop them in the oven first thing. And they also keep for a few days, so you can have your cinnamon-y bliss all week long if you want. Oh, and they’re vegan, and wayyy better for you than Cinnabon, so you can at least justify them a bit.

But trust me when I say that the flavor justifies these quite enough, even if they aren’t the healthiest things in the world. Throw in the apple butter as the filling, and you’ve just filled your home with the scent of apple pie. And your belly with deliciousness.

Apple Cinnamon Rolls

1 cup almond milk, warmed

1 packet instant yeast

3 cups oat flour + 1 cup set aside

1 tbsp + 1 tsp baking powder

2 tbsp brown sugar

2 tbsp sugar

1 tsp cinnamon

¼ tsp salt

¼ cup unsweetened applesauce

Apple Butter

Brown Sugar


Heat the almond milk until slightly warmed in the microwave. Add the yeast, stir, cover bowl with a dish towel, and set aside.

Meanwhile, mix all of the dry ingredients (3 cups flour, sugars, baking powder, cinnamon, salt). When the yeast mixture is proofed (foam or bubbles at the top), add it to the flour mixture, along with the applesauce.

Knead dough by hand for about 10 minutes, until smooth and elastic. I kept about 1 cup of flour set aside to add as needed, as my dough was a bit sticky.

Once kneaded, wrap loosely in plastic wrap, put it back in the bowl, put a dish towel over the bowl and set aside in a warm but dark place (I put mine by my oven). Let rise for about an hour and a half.

Remove dough and punch dough on a lightly floured surface.

Roll out to a large rectangle and spread apple butter on top with a spatula, leaving about an inch clear on one of the long sides.

Sprinkle brown sugar and cinnamon as desired.

Gently roll up dough so it resembles a log. Slice dough with a SHARP knife (so you don’t skew your rolls!) into 1/2 inch slices and place in a greased dish (I used two glass loaf pans).

At this point, if you are making these night before (which I did), cover the pans in plastic wrap and put them in the fridge. If you are making them day of, cover with plastic wrap and a dish towel and set aside to rise again for about an hour.

When ready to bake, preheat oven to 350 degrees. Sprinkle brown sugar, regular cane sugar, and cinnamon on top of the rolls.

Bake rolls for about 20-25 minutes, or until golden brown and slightly crisp to touch.

For the glaze, mix together vegan powdered sugar, almond milk and vanilla extract, adding powdered sugar until you reach your desired consistency. Drizzle on top of the rolls.

P.S. I entered my Pumpkin Spice Latte in Silk’s Holiday Recipe Contest on Facebook! If I get enough votes, I could win a KitchenAid stand mixer, which I could really use (I’ve never had a stand mixer before). Vote here. Thank you!!!

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Filed under Breakfast, Eat, Gluten Free, Sweets

Apple Breakfast Pizza

I just made your new favorite breakfast.


It’s Apple Pie! For breakfast. And it’s healthy, vegan, and gluten free. It’s drizzled with vegan caramel sauce. It’s super fun to make. And best of all, this is a pizza that you can (and will WANT) to polish off the entire pie, no guilt. That’s what I call success.

Apple Breakfast Pizza with Vegan Caramel Drizzle

For the Crust:

(Adapted from Chocolate-Covered Katie)

Apple Breakfast Pizza with Vegan Caramel Drizzle

For the Crust:

(Adapted from Chocolate-Covered Katie)

1/2 cup oat flour

1 teaspoon baking powder

Stevia (or other sweetener) to taste

¼ cup water

2 tbsp applesauce

pinch of salt

1 tsp vanilla extract

1/4 tsp almond extract

2 tsp cinnamon

pinch of ground cloves

Apple Butter

1 apple sliced into thin slices

Vegan Caramel Sauce

Bake for 10 minutes at 420 degrees (don’t preheat the oven!!!). Remove and spread some apple butter on the half-baked crust. Top with apple slices, sprinkle with cinnamon and a bit of stevia or sugar if you would like.

Put back in the oven and bake for another 10-15 minutes, or until the edges start to brown slightly and turn a little crispy. Remove and let cool.

Drizzle caramel sauce over top the pizza. Slice and serve. Or eat whole (I wouldn’t judge, trust me.)

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Filed under Breakfast, Eat, Gluten Free

Vegan Caramel Sauce

I came up with this recipe as a theory.

I thought about the components and the process of non-vegan caramel. Heat the sugar/syrup with a bit of butter, and when it’s hot enough, remove from heat and add some cream. It just had to work.

So I tested my academic approach and did not exactly get the reaction I expected. But accidents happen, and this happens to be a good one!

Basically, the hot syrup and the creamer didn’t have the intense reaction that cream and sugar do in the non-vegan recipe (usually it foams up and you have to whisk pretty vigorously). Instead, the creamer kinda just combined itself gently as I stirred. I was worried that this would affect the texture of the caramel. Wrong! It’s a little thicker than regular caramel syrup, but a quick heating up in the microwave softens it up a bit. And I personally like how thick it is when refrigerated- it makes a VERY yummy spread! It tastes great too- proof that dates really are an amazing, natural sugar substitute. I’ll call it a success!

Vegan Caramel Sauce

1 container dates soaked in water for a couple hours

1 tbsp Earth Balance

2 tbsp non-dairy creamer (I used So Delicious coconut creamer, but I think non-dairy milk would work fine, too)

After the dates are done soaking, put them (with the water) in a food processor and blend until smooth. Add to a saucepan, add the Earth Balance, and heat until it starts to boil, stirring constantly. Lower heat and let simmer, continuing to stir, for 3 minutes. Remove from heat, and whisk in the creamer. Use immediately or let cool (I think it tastes great refrigerated!).

Drizzle it over ice cream, use as a spread, or in a latte:

Salted Caramel Mocha Latte

[Sorry I’m not sorry, Starbucks]

2 tbsp cocoa powder

stevia to taste

1 tbsp vegan caramel

1/4-1/2 cup almond milk or non-dairy creamer (amount depends on taste)


mini chocolate chips, vegan caramel, and course sea salt to garnish

Mix the cocoa powder, stevia, and caramel with milk in your coffee cup. Fill the rest with hot coffee, and drizzle vegan caramel on top. Sprinkle with mini chocolate chips and a pinch of sea salt.

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Filed under Breakfast, Eat, Gluten Free, Sauces and Spreads, Sweets

Slow-Cooked Apples, part two: Apple Butter

For the starting point of this recipe (and apple cider), check out Part One!

Apple Butter is my new favorite condiment. No extra sugar added, or needed because it’s just so darn good on its own. In fact if you want to get all scientific about it, the reason why no extra sugar is needed is because the starches in the apples caramelize from cooking so long! That plus the prolonged infusion of cinnamon and cloves is just devine. Spread it on bread, swirl it in yogurt, or add it to a beverage… I made a super top-secret accidental discovery the other day that I just might have to share soon. Or just lick it off of a spoon. That’s totally acceptable.

It’s so so so versatile and so so so delicious, and you will definitely see it popping up in some recipes coming up!

Apple Butter

Follow Part One of my slow cooked apple recipe.

Once you have drained the cider, put the solids back in the crock pot. I added a couple new peeled apples at this point just to keep it a little fresh. Continue to cook in the crock pot at low heat for at least 6 hours (I actually did it overnight). Don’t be tempted to remove it too soon! You will know it’s done when the mixture has thickened significantly to the consistency a buttery-type spread, and it will be a deep brown. Remove, jar, and use it as you please!

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Filed under Breakfast, Gluten Free, Sauces and Spreads, Uncategorized

Java Chip HippieCakes

Yesterday was National Coffee Day.

Why, oh, why did what SHOULD be my favorite holiday practically completely pass me by without my knowledge??? I only realized it at like, 8PM, when all I could drink was decaf and it was too late to make and post a coffee related recipe.

September 29th. September 29th. Okay. It’s ingrained into my brain for next year.

And here’s a belated recipe. It’s chocolate. For breakfast. They’re inspired by coffee (whatever happened to the Java Chip Frap??). They have coffee in them. They’re amazzzziinnggg with coffee. Make them NOW.

Java Chip HippieCakes

1 cup oat flour

½ cup dates, pitted

1 cup + 2 tbsp almond milk

2 tbsp ground flax in 6 tbsp water (to make an “egg”)

2 tbsp unsweetened applesauce

1 tbsp instant coffee powder dissolved in 2 tbsp water

1 tsp baking powder

½ tsp baking soda

1 tbsp vanilla

Stevia to taste

Chocolate chips

Mini chocolate chips to garnish

Preheat oven at 350 degrees. In a medium bowl, mix all the dry ingredients; put aside.  In the blender, puree the dates and almond milk until smooth. Add the applesauce and flax egg and blend. Pour this wet mixture into the bowl of dry ingredients and mix until smooth. Add the vanilla and coffee; mix. Add the chocolate chips and mix. Fill greased muffin tins (about 12). Sprinkle with some mini chocolate chips.

Bake for 12-15 minutes, or until slightly browned and firm to touch. Let cool in tin and remove carefully.

* For step by step photos, you can take a look at my original HippieCakes post.

P.S. Does anyone else remember when they had Java Chip Ben & Jerry’s? Ohhhhhh.

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Filed under Breakfast, Eat, Gluten Free, HippieCakes