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Category Archives: Breakfast

Vegan Recipe – Chocolate Pillsbury Crescents

Sometimes I think I should have called my blog “Semi-Homemade Vegan” because I’m not a from-scratch cook on a day-to-day basis.  I like to challenge myself and try tougher recipes from time to time, but in general I like to make it easy on myself.  My cooking style often reminds me of that of Sandra Lee with the Semi-Homemade cooking show on the Food Network.  However, she can take it to the extreme.  I once saw her take a perfectly good store-bought pumpkin pie and scoop out the pumpkin filling for use in another recipe.  Talk about wasteful and expensive!  Especially when canned pumpkin pie filling can be found at every grocery store in the Fall.

Anyway, this is a very simple and impressive recipe that’s good for morning pastries, snacks, or dessert.  It’s not particularly healthy, but can be thrown together in minutes.

CrescentsIngredients are simple, one roll of Pillsbury Crescents – they are accidentally vegan! – and one bag of vegan chocolate chips or chocolate chunks.

Simply unroll the dough, top the short side of each dough triangle with a handful of chocolate chips, then roll the short side over the chocolate chips toward the point.  Follow the regular Pillsbury Crescents instructions.

When done, eat the crap out of these warm, gooey treats!

Crescent Rolls | A Vegan in Progress

Vegan Recipe – Tempeh Bacon

I never realized the delicious smokiness that is Tempeh Bacon until a visit to Venice Ale House in February.  This weekend, I found myself craving some kind of vegan meat, but without any Tofurkey sausages on hand.  After a quick search, I found this recipe on Chez Bettay.  It seems like something that would be tough to make yourself, but it was actually surprisingly easy.  Give it a try.  If I can do it, anyone can!

Tempeh bacon | A Vegan in Progress

Tempeh bacon

The following is the recipe from Chez Bettay, modified for my preferences (I often refer to my blog for ingredients when cooking and grocery shopping later).

INGREDIENTS:

Tempeh Bacon ingredients | A Vegan in Progress

  • 1 package tempeh of choice (sliced in long thin slices)
  • 1/8 cup organic maple syrup
  • 3 teaspoons liquid smoke (I prefer it smokier rather than sweeter)
  • 1/4 cup apple cider vinegar
  • 3/4 teaspoon cumin
  • dash of cayenne pepper (I would leave this out if cooking for Eric – too spicy)
  • 1/8 cup tamari
  • 1 teaspoon black pepper
  • 1 tablespoon organic extra virgin coconut oil (melted)

DIRECTIONS:

Tempeh Bacon strips | A Vegan in Progress

  1. Combine all marinade ingredients in a large non-stick skillet until coconut oil melts, then add tempeh strips.
  2. Bring contents of the pan to a simmer over low heat and cover with a lid.
  3. Cook for about 5 minutes and then slip each tempeh bacon strip over and cover the pan for another 5 minutes.
  4. After 5 minutes, remove the lid and continue to cook over medium-high heat and flip as necessary until both sides are a crispy carmelized brown and the marinade is completely evaporated.

Vegan Recipe – PPK Fronch Toast

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Breakfast can be difficult for new vegans.  So much of what we are used to eating for breakfast involves some type of animal product or another.  It’s a very tough meal to eat out at a restaurant without resorting to fruit or potatoes only.  However, at home, it’s a different story.  There’s a variety of meal options that aren’t difficult to make yourself.  One of my favorite easy recipes is Isa Chandra Moskowitz’s Fronch Toast from the Post Punk Kitchen website.  Click here for the recipe.

PPK Fronch Toast | A Vegan in Progress

You can use many types of vegan bread, by my favorites are sourdough and French bread.  They take the batter well without getting soggy.  When I was a kid, my mom always made French toast using an egg and milk wash as opposed to a flour based batter, but this is a great version as well.  In fact, Eric prefers it!

Also pictured are some slices of Tofurkey Italian Sausage.  They are really tasty and go well as a side to Fronch Toast.  I have since found that slicing the sausage in larger chunks works better.  Slicing too thin causes the sausages to overcook.

Try this out with some orange juice.  It makes a terrific weekend meal!

Vegan Recipe – Soy Chorizo Skillet

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I realize that have been sorely behind on my posts of vegan recipes that I have tried.  I haven’t had much time or need to cook recently, but here’s a simple recipe that I adapted from my husband’s breakfast skillet recipe.

Vegan Recipe of the Week – Soy Chorizo Skillet | A Vegan in Progress

Action shot – you can see the steam coming off of it!

Funny enough, he’s the Mexican one, but I like things a lot spicier than he does.  I would say that this recipe comes out to medium spiciness.  If you like medium strength salsa, you will probably like it.  Feel free to adjust it to your tastes.

Soy Chorizo Skillet | A Vegan in Progress

INGREDIENTS:

  • 2 russet potatoes
  • Olive oil – enough to coat the bottom of the pan
  • About 1/3 of a bell pepper, chopped
  • 2 handfuls of baby spinach (I only used one, but it shrinks a lot, so a second handful would have been good)
  • About 1/3 of a package of soy chorizo (a textured vegetable protein with Mexican spices)
  • 1/4 cup of chunky salsa (I used Trader Joe’s chunky salsa)
  • A sprinkling of Chef Merito Chicken Seasoning, which is actually vegan (I purchase this at the local Vallarta Supermarket, found only in California, but any Mexican market would likely have it)

DIRECTIONS:

  1. Add oil to the pan and let it heat up while you peel and cube the potatoes.
  2. Add potatoes to the pan and stir.
  3. Sprinkle Chicken Seasoning over potatoes, stir them so that all potatoes get a golden tint.  You don’t want more than that because the seasoning is pretty salty.
  4. Add chopped bell pepper.
  5. Toss spinach in skillet and stir.
  6. Taste-test a piece of potato.  If it is soft, mix in the chorizo and salsa, if it is still firm, let it cook a while longer.
  7. Wait for chorizo and salsa to warm up to the temperature of the potatoes, then serve.

This makes a delicious, slightly spicy breakfast that is great in a bowl with a glass of orange juice.  I would imagine that it would also be great wrapped in a tortilla.