Vegan, High Protein Blueberry Breakfast Mug Cake

I might be a genius. Why, you ask?

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I just made a cake…. for breakfast!!!

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The photos may not be the best, but at 6am, I am NOT taking the time to stage a photo-op. Besides, it’s the taste that matters!

My tummy has been unhappy with my breakfast choices of late. For the last few days, breakfast has been certified gluten free oatmeal. The result has been days of bloating, gas, cramping, and ……… My fellow “glu-tards” out there get the picture. I’m not happy about this recent development. I used to be able to tolerate certified gluten free oats. WHAT IS HAPPENING TO ME?!!!

I needed something to cheer me up this morning. I needed cake. So I made cake, and it was good. It was also good for me, so that makes it even better!

I took my normal sugar-free mug cake recipe and replaced the cocoa powder with my favorite, vegan protein powder and VOILA! In under two minutes, you get a vegan, gluten free, sugar free, high protein cake that you can eat for breakfast! You’re welcome. I will be accepting my Nobel Prize in 2014.

High Protein Blueberry Breakfast Mug Cake

(Gluten Free, Dairy Free, Vegan)

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Ingredients:

  • 2 Tbsp Brown Rice Flour
  • 2 Tbsp Vegan Protein Powder (I like Vega One Natural flavor)
  • 1/2 tsp Baking Powder
  • 4 Tbsp Unsweetened Plain Almond Milk
  • 1/8 tsp Vanilla Creme Liquid Stevia (omit if your protein powder is already sweetened)
  • 4-5 Blueberries

Directions:

  1. Place all ingredients in a microwave safe mug and stir until smooth.
  2. Place mug in a microwave and microwave on high for 1 minute.
  3. Top with vegan coconut milk yogurt and additional blueberries, if desired.
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BBQ Baked Tofu

If you know me, you know that I am a ‘Fu Lover.

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I LOVE ME SOME TOFU!!!! (as long as it’s not fried)

Plain, straight out of the package or baked are my two favorite ways to enjoy tofu.

I know soy gets a bad rap, but here is the deal…..

I eat organic, non-gmo tofu. I don’t eat many processed foods which are often laden with genetically modified, processed forms of soy. The studies claiming soy is bad for you are inconclusive, in my opinion. Tofu is an excellent vegetarian source of complete protein. Plus, tofu tastes DELICIOUS!

Okay…. rant over. Cause ain’t nobody got time for that! *wink*

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I made a scrumptious BBQ marinade for my tofu before baking it to a “meaty” consistency in the oven. Served atop a baked sweet potato and sauteed greens, this tofu is my new favorite! I can’t wait to eat the leftovers tomorrow!

BBQ Baked Tofu

(Gluten Free, Dairy Free, Vegan)

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Ingredients:

  • 1 (14 oz) container Firm Organic Tofu, drained
  • 1/4 cup Low Sodium Vegetable Broth
  • 2 Tbsp Gluten Free, Vegan BBQ Sauce
  • 1/2 tsp dried Oregano
  • 1 tsp Cumin
  • 1 tsp Hot Paprika
  • 1/2 tsp Chili Powder
  • 1/8 tsp Liquid Smoke
  • pinch Sea Salt
  • pinch Black Pepper

Directions:

  1. Press tofu at least 4 to 6 hours to remove excess water. I use a Tofu Xpress.
  2. Drain.
  3. Slice tofu in half, width-wise, and then cut into cubes. Place cubed tofu in a resealable container and set aside.
  4. In a small bowl, combine remaining ingredients. Whisk until smooth.
  5. Pour marinade over cubed tofu and toss gently to coat evenly.
  6. Marinate tofu for 45-50 minutes.
  7. Preheat the oven to 400 degrees F, and line a baking sheet with parchment paper.
  8. Place cubed tofu in a single layer on the prepared baking sheet.
  9. Bake tofu for 30 minutes, flipping half way through.

Vegan BBQ Stuffed Acorn Squash

Hello strangers!

It has been over a month since I last updated this blog. I seem to have reached the point where I feel like most of my dinners are variations on already posted recipes. I suppose that is bound to happen when you have close to 600 recipes posted, but it still makes me feel utterly unimaginative.

The holidays were filled with travel and family. I was able to spend an entire week with GF Guy and Dickens! It was beyond heavenly!

Here is a little peek into the last month….

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THEN it was back to reality. Work has been wonderful and busy. I have been jetting back and forth between San Francisco, Seattle, and Portland each week and planning my travels well into March. To tell the truth, I love my busy, jet set life! I am a transient person, by nature. Traveling for work keeps my wanderlust in check. It’s hard to believe I have been living in the same city for a year and a half. My how time flies!

In other news, I have been vegan for almost an entire month. (minus 1 evening where my options were gluten or fish…. obviously, I chose the fish…) I work for a company that sells both gluten-free and vegan products. In an effort to educate everyone at the company on a vegan diet, and in an exercise to develop empathy for what those with dietary restrictions  must face on a daily basis, we have all adopted a vegan diet for the month of January. At first, I thought I would have a difficult time forgoing meat, fish, and honey. However, I am happy to report that I have had no problems! I have felt energized and focused this entire month. So much, in fact, that I am considering adopting a vegan lifestyle. I can’t promise anything. I’m already difficult to feed when I go visit friends and relatives, but we shall see….

For now, I will be vegan until February 1st. My focus during this month’s vegan challenge has been on eating whole foods. No processed meat alternatives for this girl! My diet has consisted heavily of fresh produce, beans, quinoa, and brown rice. In my humble opinion, this is the best way to approach a vegan diet. Food as nature intended is the recipe for a healthy diet. The below recipe is just that. Enjoy!

Vegan BBQ Stuffed Acorn Squash

(Gluten Free, Dairy Free, Vegan)

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Ingredients:

  • 1 small-medium Acorn Squash
  • 1 tsp Olive Oil
  • 1/4 cup Crimini Mushrooms, sliced
  • 1/4 cup Yellow Onion, diced
  • 1 clove Garlic, minced
  • 1 tsp Water
  • 5-6 Grape Tomatoes, halved
  • 2 cups Green Kale, chopped
  • 1/4 cup Great Northern White Beans, cooked
  • 3 Tblsp Gluten Free, Vegan BBQ Sauce
  • 1/4 cup Daiya Vegan Cheddar Style Cheese Shreds

Directions:

  1. Preheat oven to 400 degrees F.
  2. Cut Acorn Squash in half, lengthwise. Using a spoon remove and discard the seeds and strings.
  3. Place squash in a baking dish, cut side down. Pour water around the squash until about 1/4 inch deep.
  4. Place squash in the oven and cook 35-40 minutes, until soft to the touch.
  5. Remove squash from the oven, and place face up on a plate to cool slightly. Discard the cooking water.
  6. Meanwhile, heat olive oil in a large saute pan over medium heat.
  7. Saute the mushrooms in the olive oil until they begin to sweat. Add the onion and saute 2-3 minutes, until translucent.
  8. Add the minced garlic and saute until fragrant, about 1 minute.
  9. Deglaze the pan with 1 tsp water.
  10. Add the chopped tomatoes and kale to the pan, and saute until kale begins to wilt.
  11. Next add the cooked beans and BBQ sauce and cook until heated through.
  12. Remove the kale mixture from the heat and spoon evenly into the cooked acorn squash halves.
  13. Top each squash half with 1/8 cup of Daiya Vegan Cheddar Cheese Shreds.
  14. Place squash in the oven under the broiler and cook 3-4 minutes until the Daiya Vegan Cheese begins to melt.
  15. Enjoy!