Banana Quinoa Breakfast Pudding

I'm not sure if it's a vegan trend or just my thing, but I usually do not feel confined by the normal breakfast foods at breakfast time. I've been known to chow down on a salad, make some brown rice, grab some dinner leftovers, or really whatever sounds good at the time. Actually now that I think of it, I think I've always had that tendency (cold pizza for breakfast, anyone?) That's why I'm pretty excited about this recipe. It's quinoa - but totally hiding out as a sweet and filling dessert-like breakfast pudding. It's like a cross between rice pudding and oatmeal. I guess I don't know quite how to label it, other than being delicious.

Banana Quinoa Breakfast Pudding
makes 4 servings, adapted from weelicious

1 C quinoa
2 C almond milk (or 1 C almond milk + 1 C coconut milk)
2 ripe bananas, mashed
3 Tbsp agave
1/2 tsp cinnamon
splash of vanilla extract
almond slivers

Rinse your quinoa in a fine mesh strainer. Place into a pot with the almond milk and bring to a boil. Cover and let simmer for 15 minutes. Mix in the bananas, agave, cinnamon, and vanilla and stir over medium heat until thickened. Place in serving dishes and top with almond slivers. Serve warm, or chill for 1-2 hours.

This recipe is easy to make, can be served either warm or chilled, and keeps well as leftovers. I think this might just be a big hit with kids, too! You could go crazy and mix in all sorts of different flavors, fruits, or nuts. 

 

What is your favorite healthy breakfast?

Thanks for stopping by!

Artichoke & Chickpea Salad

Welcome Virtual Vegan Potluckers! I hope you'll enjoy your stay here at Vegan Fling.
I am very excited to be participating in this event for the 3rd time. It's always so much fun!

I know, I know... I am in the Side Dish category but my post title says "Salad". This is not your typical salad dish though, and it works wonderfully alongside almost anything. It can be two things at once because it's just that tasty!

I loved that this dish was quick and easy to make. After spending a huge part of my day baking up a double batch of my Peanut Butter Oatmeal Chocolate Cookies for an event this weekend, I needed something uncomplicated, fast, and filling. This dish delivers on all three!

Artichoke & Chickpea Salad
serves 4-6, adapted from vegan yum yum

1 Tbsp oil
1 15 oz can Chickpeas, drained and rinsed
1 clove garlic, chopped
5-7 large artichoke hearts, drained and sliced
1/3 C sliced almonds
1 tsp lemon juice
1/4 tsp salt
2 Tbsp fresh parsley, chopped

In a skillet over medium-high, heat the oil. Add the chickpeas and cook for 10 minutes. Remove from pan and set in a serving bowl. Add the garlic to the pan and saute for a minute, then add the sliced artichokes. Cook until slightly browned. Remove from the pan and add to the chickpeas. Toast the almonds until just slightly browned, and add them in with the chickpeas and artichokes. Add the lemon juice, salt, and parsley, and toss well. Serve warm.

I enjoyed this side dish next to some roasted cauliflower with brussels sprouts, and some simple vegetable risotto, but it would be delicious with so many different other meals and flavors. You could always change up the spices to suit your other dishes too - it's super versatile!

Thanks so much for stopping by, and don't forget to check out the rest of the Virtual Vegan Potluck!

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Chocolate Chip Muffins

Sometimes the simple treats are the best. I do love interesting combinations of flavors, and fancy baked goods, but more often than not my cravings are for the classics - like these simple chocolate chip muffins. They are easy to make and last awhile, so bake up a batch on the weekend for a crowd, or keep them all to yourself!

Chocolate Chip Muffins
makes 12, adapted from my baking addiction

2 C all-purpose flour
1/4 C agave
1/3 C sugar
2 tsp baking powder
1/2 tsp salt
1/2 C vegan butter, melted and cooled
2 flax eggs (2 T flax + 6 T water)
2/3 C almond milk
1 1/2 tsp vanilla extract
1 1/2 C vegan chocolate chips or chunks (I use the Enjoy Life brand)

Preheat oven to 400 F. Line muffin tin with 12 papers.
Combine the melted butter, flax eggs, almond milk, vanilla, and agave in a large bowl and mix well.
In another bowl whisk the flour, sugar, baking powder, and salt.
Make a well in the middle of the dry ingredients and pour in the wet mixture. Mix together until combined, Fold in the chocolate chips.
Divide the batter into the muffins tins and bake for 17-20 minutes.
Let cool and enjoy!

What is your favorite classic muffin flavor?

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Mango Black Bean Salad

This fresh and delicious salad is a favorite of mine to bring to parties and potlucks. It's great for a side dish, but is also filling enough on it's own. I can never get enough mangoes, and this is a great way to use them! My mom found this recipe in a magazine years ago, and my family has made it a lot since then. The original recipe called for olive oil, but it doesn't need any - just add in some more of the salsa if you need to! We've tried this with wild rice in place of the brown rice, which is fun as well.

Mango Black Bean Salad
serves 4-6 as a side dish

1 large mango, peeled and chopped
1 C green onion - thinly sliced
3 Tbsp cilantro - finely chopped 
4 Tbsp fresh salsa
1/2 tsp salt
1/4 tsp pepper
1 15oz can black beans, rinsed and drained
1/2 C brown rice, cooked


Combine all ingredients in a large bowl.
Toss gently to mix, refrigerate until serving.

This dish is getting me excited for summer cookouts! What's your favorite potluck dish?

Thanks for stopping by!

Blue Moon Cupcakes with Orange Buttercream Frosting

What type of cupcakes do you make when your sister is planning a birthday party for her husband that involves beer tasting and manly mustache decorations? Beer cupcakes of course! Living in Colorado we are spoiled with some great beer, and I have learned to appreciate a good wheat beer with an orange wedge. I figured that infusing the frosting with some orange would pair perfectly with these blue moon cupcakes. After a successful attempt at champagne cupcakes, I had a feeling these beer cakes would be super tasty.

Blue Moon Cupcakes
makes 12, adapted from spoon fork bacon

1/2 C vegan butter, softened
1 1/4 C sugar
1 2/3 C flour
1 tsp baking powder
1/8 tsp salt
2 flax eggs (2 Tbsp flax + 6 Tbsp water)
1 tsp vanilla
1 orange, zested + extra for garnish
2/3 C Blue Moon or wheat beer
2 Tbsp almond milk



Orange Buttercream Frosting
4 oz vegan cream cheese, softened
1/2 C vegan butter, softened
2 1/2 C powdered sugar
2 Tbsp fresh squeezed orange juice

Preheat oven to 375 F. 
In a large bowl cream together the butter and sugar. Add in the flax eggs, vanilla, and the zest from one orange and mix well.
In another bowl sift together the flour, baking powder and salt.
In a small bowl whisk together the beer and the almond milk.
Alternatively add the flour mixture and beer mixture into the butter mixture. Stir until fully combined.
Line your muffin tin with cupcake liners and fill them 2/3 full with the cupcake batter.
Bake for 15-17 minutes, let cool completely.

To make the frosting cream the butter and cream cheese together, and then slowly add in the powdered sugar and mix. Stir in the orange juice. Pipe the frosting onto the cupcakes and top with orange zest.

These cupcakes were a big hit! The orange zest on top really gives it a pop of color and flavor that goes perfectly with the subtle taste of the wheat beer in the cupcakes. These would be perfect for those summer cookouts or for the beer lover in your life. I know it's an odd flavor for a cupcake, but it totally works.

What is the most unusual cupcake flavor you've tried?

Thanks for stopping by!