Recipe – Page 2 – SV Blue Sky

VEGAN FRENCH TOAST

Do you find yourself craving an old childhood favorite breakfast of French Toast, but the vegan in you won’t allow you to make it because of the eggs. Well now you can still have it without the eggs. This French toast recipe is super easy and very yummy. I know it will become a regular breakfast treat in your house, just like it now is in mine. Enjoy.

Ingredients:

1 banana, mashed
1 cup almond milk
1 tsp cinnamon
½ tsp vanilla extract
6 slices of bread (or 12 slices of a baguette to make mini toasts)
Coconut oil

Directions:
1 – Mash banana in a shallow bowl. Add milk, cinnamon and vanilla. Mix well. (I used my immulsifier and a deeper bowl to get it really well mixed.)
2 – Dip bread into mixture for 5-10 seconds per side.
3 – Place oil in pan, heat (medium), add dipped bread. Cook 3-4 minutes per side until browned and crispy.
4 – Serve with maple syrup or fruit

So yummy I almost forgot to take the picture.

Please feel free to respond to this post with advice on how to take better pictures of food. I need all the help I can get.

OLIVE TAMPENADE

I’m always looking for different appetizers to share with friends aboard Blue Sky. This recipe is simple enough to make ahead and keep on hand in a jar in the fridge for up to 10 days. It goes well on toasted baguette slices or crackers. Don’t expect it to last long, it is delicious.

Ingredients:
1 (5 ounce) jar pitted black olives
1 (7 ounce) jar green pimento olives
2 ½ TBSP Olive Oil
1-2 cloves garlic, chopped
5/8 cup white onion, chopped
1 tsp capers
Ground black pepper (several shakes)

Directions:
1 – Drain liquid from both olive containers
2 – Finely chop garlic and onion
3 – Put all ingredients into a food processor and pulse 5-10 times. You want little chunks, not mush.
4 – Refrigerate until ready to serve. Place on toasted baguette slices just before you serve so the bread doesn’t get too wet. Or allow guests to top their cracker of choice.

BLACK BEAN BURGERS

It’s taken awhile for me to appreciate veggie burgers. Store bought burgers never seemed to taste quite appealing. So I’ve tried a few recipes found online and in recipe books and found one that was appetizing, then I modified it to my tastes. Not only do I like it, but non-vegetarians like it too. We like to eat it on a half pita with homemade guacamole and sliced tomatoes. I hope you enjoy these as much as we do. Makes 4 burgers.

Ingredients
1 (15 oz) can black beans
2 TBSP barbeque sauce
1 TBSP yellow mustard
1 tsp onion powder (granulated)
1 tsp garlic powder (granulated)
¾ cup instant oats (take regular oats and process them a few pulses in a food processor to make instant oats)

Directions:
1 – drain and rinse well the can of black beans
2 – place the beans in a bowl and press with a fork to make a mash, leaving some beans partially whole
3 – mix in the remaining ingredients, until the oats are completely wet with the other ingredients. I like to refrigerate for an hour or so to blend the flavors, but this is optional.
4 – divide the mixture into 4 equal parts and form each part into a burger (if using pita, the burger can take on more of an oval shape)
5 – add a small amount of olive or coconut oil to a skillet and fry on medium heat for about 3-5 minutes a side, until nicely browned.
6 – serve up with pita or buns and your choice of fixings.

APPLE PIE WITH SALTED PECAN CRUMBLE

This pie is so easy to make that even I can succeed at this one. I’ve modified it a bit from the original recipe found online at Myrecipes.com. I made this for Christmas this year as dessert. It is pure delight to the taste buds.

Note: Prepare the Salted Pecan Crumble first so the apples are exposed to the air as little as possible. I used a premade pie crust, but feel free to make your own. If you do make your own crust, do this first.

SALTED PECAN CRUMBLE
Ingredients:
½ cup all purpose flour
¼ cup brown sugar
2 TBSP kosher salt
½ tsp cinnamon
Dash cloves (optional)
5 TBSP vegan butter
½ cup pecans
Directions:
1. Pulse all dry ingredients in a food processor 3 or 4 times or until combined. Add butter and pecans and pulse until pecans are ground. You should have a crumbly mixture.
2. Transfer to a bowl, cover and chill until ready to add to the pie.

OPEN FACE APPLE PIE
Ingredients:
1/3 cup sugar
2 TBSP cornstarch
1 tsp nutmeg
1 tsp cinnamon (optional)
Dash of cloves (optional)
Zest of one lemon
5 large Granny Smith Apples, peeled, cored, and sliced/diced
Pie dough
Salted Pecan Crumble

Directions:
1. Preheat oven to 350 F. Combine the first 6 ingredients in a large bowl and mix well, add apple slices, tossing to coat
2. Roll out pie dough and place in pie plate
3. Arrange apple mixture over pastry and top with Salted Pecan Crumble
4. Bake for 50-60 minutes or until apples are tender and topping is golden brown
5. Allow to completely cool before slicing

PUMPKIN OATMEAL

Cooler mornings in October have us craving a warm breakfast. We found this recipe and have been making it ever since. Serves 2

Ingredients:
2/3 cup of pumpkin puree (I use 1/2 14oz can)
2 teaspoons cinnamon
1/2 to 3/4 teaspoons ginger
1/4 teaspoon nutmeg
1/16 teaspoon ground cloves
Pinch salt
1 cup rolled oats
1 cup water
3/4 cup almond milk
5-6 finely chopped pitted dates
1 teaspoon pure vanilla extract
1 Granny Smith apple. cored (optional)
1/4 cup walnuts, chopped (optional)

Directions:
1. In a medium pot, heat pumpkin on medium heat for 5-7 minutes, stirring frequently until the pumpkin is reduced by half or a deep golden brown.
2. Stir in spices and cook for another 30 seconds to blend the flavors.
3. Add the salt and rolled oats, water and milk, stirring to bring to a boil. Reduce heat to simmer for about 5 minutes.
4. Stir in the dates and continue to stir while the oatmeal thicken (about 204 minutes more). Remove from heat and put a lid on it for an additional 5 minutes. Meanwhile chop apple into bite size pieces and chop walnuts for topping.
5. Stir in vanilla extract and serve.

Note: if you have no dates, use 2-3 teaspoons of maple syrup for sweetness.