Not a very cute name for this one, but omg this was SO good! I’ve been wanting to make Monkey Bread for a while now, and I figured it would be perfect for the GT. Monkey Bread is basically just some dough balls stuck together and baked into a loaf, so that it pulls apart really easy. I think the balls are usually covered in cinnamon and sugar, so you have a gooey cinnamon roll type bread.
For this recipe I used this Big Daddy Biscuit recipe subbing soy milk. They are really good and light and fluffy. I also had some nice peaches, so i diced up one of those and mixed it into the dough. Then I made the dough into balls and rolled each ball in a brown sugar/cinnamon mixture. I put 3 balls in each well of the GT Xpress and let it cook for about 10 minutes. The result was this super yummy, sweet, but not overly sweet breakfast. I really loved this and it was a perfect way to get a baked treat for breakfast on a hot day without turning on the oven.
My titles are getting worse and worse! I made these Banana Flapjacks for dinner tonight. They are a tester recipe from Isa’s forthcoming brunch book. I haven’t had a banana pancake in a while, and it was just the ticket after a long day. I’d had some bananas over ripening in the fridge for a few days so it was the perfect chance to use them up and eat something super yummy for dinner.
I used about 1/3 cup of batter per well and that seemed to be perfect. They puffed up right to the top. I should have sprayed the wells because they got a little stuck and I had to sort of maneuver them out of there. That’s why they look kind of messed up. Also, there’s some thing kind of freaky about half circle pancakes. Not natural.
The smokey tempeh on the side was a great salty side dish and tasted great with the maple syrup that oozed onto it.
I’m looking forward to trying more pancake and general breakfast recipes in here!
Happy New Year everyone!
I got kind of bogged down with the holidays, but I really missed blogging and cooking oddly shaped foods, so I got back into the swing of things full force with this Broccoli Quiche.
This quiche is tofu based and I sort of winged it with the crust because I didn’t have Veganomicon with me. I used 1/4 of a recipe for single crust per well and then filled each well to a little over the top with quiche filling.
The result was an ultra creamy, savoury quiche with a flakey crust. I really couldn’t have asked for anything more in a vegan quiche. When I was a kid, I LOOOVED onion quiche from a french bakery we would have brunch at. I will probably caramelize me some onions soon and make these.
The individual portion was perfect for dinner or brunch as it was intended (this is a tester recipe for a forthcoming brunch book by Isa) and is totally hand-holdable when cooled. These would be great on a picnic!
maybe in the summer I’ll make an entire semi-circular picnic. Pies, Quiches, Cakes, Sandwiches…
GT Xpress + Quiche = <3