Warm Beignets with Powdered Sugar

Vegan Beignets

1 cup oat milk or another creamy plant-based milk

1/2 cup of granulated sugar

4 cups of plain all-purpose flour

1 packet of dry yeast (approximately 2 1/4 teaspoons)

1/2 cup of vegan butter

1/2 tsp of vanilla extract

1/2 tsp of sea salt

Vegetable oil, for frying

1 cup of vegan powdered sugar

Warm the milk until it's just tepid, ensuring it doesn't exceed 115ºF. This can be done by microwaving it in a large bowl (where you'll mix all ingredients) or gently heating it in a metal mixing bowl over low heat. It's crucial not to overheat the milk as it can deactivate the yeast. Once warm, whisk in 1 tablespoon of sugar, 1 tablespoon of flour, and all of the yeast until the sugar dissolves.

Cut the vegan butter into pieces and whisk it into the warm milk mixture until fully melted. Then add the vanilla extract, sea salt, and remaining flour. Stir until a soft dough forms, then knead the dough on a clean surface for 5 minutes to give it some structure. Shape the dough into a ball, cover it, and let it rest at room temperature (around 70ºF/22ºC) for 1 to 1 1/2 hours.

Roll out the dough on a clean surface to form a rectangle approximately 1/4-inch (1/2-cm) thick. Cut the dough into approximately thirty 2-inch (5-cm) squares. Ensure they're spaced apart to prevent sticking together, cover them, and let them rest at room temperature for 1 hour.

Heat vegetable oil in a wide saucepan or deep heavy skillet to about 350ºF .

Fry the beignets in small batches until they're golden brown all over, which typically takes about 3 minutes, turning them for even browning. Once golden, transfer them to paper towels to drain any excess oil.

Serve the beignets while still warm, generously dusting them with powdered sugar. Enjoy!

Chick’n and Waffles

Chick’n

-Breading

1 teaspoon poultry seasoning

1-2 tsp cajun seasoning

salt and pepper to taste

1/4 cup fine ground cornmeal

1/4 cup nutritional yeast

-Chick’n

Soak in no chick’n boulloin

3 cups boiling water

1 chick’n bouillon cube

1 package soy curls

Put the soy curls in a heat proof pan on the stove. Add bouillon to boiling water and pour over them. Let them soak for 5 to 10 minutes, or until soft and plump. 


Pour into a strainer in your sink to drain, then press the extra broth out with a large spoon.

Mix the breading ingredients together well in a small bowl.

Add the drained soy culls to a large bowl and mix in breading well. You want to coat each piece.

Place the breaded soy curls into your air fryer and cook at 380 degrees for 5 minutes. Shake and cook for 5 more minutes. Alternatively, you can fry them.

Waffles

1/2 teaspoon kosher salt

1 cup flour

1 tablespoon sugar

1 teaspoon baking powder

Juice of 1/2 lemon (about 1 1/2 tablespoons)

1/4 cup melted and cooled coconut oil, plus more for the waffle iron

1/2 cup water

12 ounces silken tofu (2 cups crumbled)

Waffle iron

Preheat your waffle iron. In a blender or food processor, puree the tofu, water and lemon juice. Slowly drizzle in the coconut oil with the blender/food processor running. 
In a mixing bowl, whisk together the flour, sugar, baking powder, and salt. 
Add the tofu mixture to the flour mixture, stirring just until all the flour is moistened. Lumps are okay.


Brush the waffle iron with a little more melted coconut oil (or spray it with pan spray).

Cook the batter in the waffle iron: fill it about 2/3 full, and cook until the steam significantly slows or subsides and the waffle is golden and crispy.
You can hold cooked waffles on a rack in a 200° F oven until you've used up all the batter (try not to stack them), then serve warm with fruit and whipped cream, or maple syrup (or all three). Leftovers are excellent when toasted.

For an added treat:

Mix powdered sugar with Miyokos cinnamon raisin cream cheese.

Take it another direction. Make Sriracha or Harissa Syrup.

Put it together:

Waffle + chik’n + drizzle of Miyokos (if desired) frosting and syrup.

Tofu Scramble

Plant butter

Black salt

1 pkg Extra firm or firm tofu

Borealle Seasoning (or mix of turmeric, nutritional yeast, paprika, garlic powder, black salt)

1 pkg Silken tofu

Salt and pepper to taste

Directions:

Shred firm tofu thinly with Y peeler. Melt plant butter in pan. Add peeled tofu. Cook til it begins browning.

Add silken tofu and 3 table spoons of Borealle Black Salt to a high speed blender. Blend til creamy and smooth.

When firm tofu is browned. Add silken tofu mixture to pan. Let mixture cook down, but it should still be creamy.

Season with more Borealle, black salt and or regular salt and pepper.

Alternative:

Pepita Scramble

1 cup pepitas

2 cups water

2-3 tablespoons Borealle Seasoning (or mix of turmeric, nutritional yeast, paprika, garlic powder, black salt)

Boil water and pour over pepitas. Let soak for 10 mins. Move pepitas around removing green skins (will help the mixture not look green). Drain. Add pepitas, water and Borealle Black Salt to high speed blender. Blend til smooth.

Heat pan. Cook on Medium. Will form into scramble. Cook til looks like a scramble, making sure it doesn’t dry out (unlikely).

Crispy Breakfast Potatoes

Garlic powder

Onion powder

Smoked paprika

Paprika

Cayenne

Salt and pepper

Olive oil

Yukon gold or red potatoes

Preheat oven 450 degrees. Prepare pan.

Cut potatoes into bite sized pieces. Add to a bowl along with enough olive oil to coat. Mix spices together and add to bowl coating the potatoes.

Put potatoes on baking sheet. Cook for 15 mins, then turn potatoes, cook another 15 mins. If they aren’t to your desire crispiness, cook them until they are. Remove from oven. Enjoy.

Savory Oats (1 serving)

1/2 cup spinach or kale

1/2 tsp toasted sesame oil

1/2 cup old-fashioned rolled oats

1 cup vegetable broth

1 tsp butter

4 mushrooms

1/2 tsp grated fresh ginger

1 clove garlic, minced

Mince the garlic, grate the ginger, and slice the mushrooms.


Add the butter, garlic, and ginger to a small saucepot. Sauté over medium heat for 1-2 minutes.


Add the mushrooms and continue to sauté for a few minutes more, or until the mushrooms have browned.


Add the vegetable broth to the pan, turn the heat up to medium-high, and bring the broth up to a boil. 


When the broth reaches a boil, add the rolled oats and stir to combine. Allow it to return to a boil, then reduce the heat to medium low. Let the oats simmer for about 5 minutes, or until thickened.


While the oats are simmering, roughly chop the spinach. Stir the spinach into the thickened oats, along with the toasted sesame oil. 


Taste and add salt to your liking, if needed, then top it off with your other favorite toppings. Serve hot!


It’s also really good with tofu eggs on top!

Butler Soy Curls- Locally it looks like you can get them at Ethique Nouveau (it's a little shop run by the Animal Rights Coalition).

https://www.ethiquenouveau.com

https://www.butlerfoods.com