BREAKFAST

Breakfast

By Marlene's Market & Deli 05 Jun, 2017

A heart-healthy breakfast that starts your day with chocolate. Serves 2

2 cups apple cider
1 cup thick old-fashioned oats
2 to 4 Tbs dried cherries or blueberries
1 Tbs ground flax seeds (optional)
Water
2 Tbs chocolate nibs
2 to 4 Tbs broken or chopped walnuts

  • Place apple cider, oats and dried fruit in a small saucepan and bring to a boil. Reduce heat and simmer about 5 minutes, stirring occasionally.
  • When oats are cooked, stir in flax seeds. Add more water, if desired. Serve topped with chocolate nibs and walnuts.
By Marlene's Market & Deli 05 Jun, 2017

Serves 2

10 pitted dried prunes or apricots
1 cup boiling water
1 ripe banana
Juice of one large orange
1 Tbs almond butter

  • Pour boiling water over dried fruit and let sit overnight.
  • Combine all ingredients in a blender and puree until smooth and creamy.
  • Add water if you want a thinner consistency.

Debra is author of The Northwest Vegetarian Cookbook. For more recipes and food inspiration, visit her blog at www.foodconnections.blogspot.com .

By Marlene's Market & Deli 05 Jun, 2017

Makes about 12 waffles

Dry ingredients:
3 cups amaranth flour
1 cup Pumpkin Seed Protein Powder (Omega Nutrition)
4 Tbs maca powder (try HealthForce or Maca Magic)
8 oz arrowroot flour
5 packets stevia (try SweetLeaf)

Liquid ingredients:
8 cups almond milk
6 Tbs walnut, almond, or cashew butter

  • Mix the dry ingredients in a bowl. Place them in a large food processor.
  • Gradually add the almond milk and finally, the walnut butter.
  • The batter is now ready. Place it on a 4 cup glass measuring cup, and deliver close to 1 oz to a large waffle maker.

Topping options: yogurt, soy mousse, fresh fruit with maple syrup. May sprinkle with cinnamon, carob powder, or chocolate chips to taste.

Recipe courtesy of Omega Nutrition.

By Marlene's Market & Deli 05 Jun, 2017

Makes 12 muffins (or six jumbo)

1 ½ cups organic millet flour
½ cup Ancient Harvest quinoa flakes
¼ cup tapioca starch
1 tsp gluten-free baking soda
1 ½ tsp En-er-G gluten-free baking powder
1 tsp Frontier Organics ground cinnamon
½ tsp xanthan gum
1 organic egg
2 organic bananas, mashed
½ cup organic applesauce
¼ cup* organic rice or almond milk
½ cup chopped dates

*or just enough to moisten dough

  • Mix the dry and wet ingredients; then beat together with an electric mixer on medium for a few minutes.
  • Spoon into lightly greased muffin cups and line with If You Care brand parchment paper, if desired.
  • Bake at 350 for 20 minutes or until a fork inserted into a muffin comes out clean.

Recipe courtesy of Robin Michelle Crout.


By Marlene's Market & Deli 05 Jun, 2017

Black beans and sweet potatoes were meant to be together. Cooking black beans in a pressure cooker is an easy way to get black beans soft and mashable. Using canned beans is an option, but the beans don’t mash as easily.

Makes 8 to 10 tostadas

Ingredients :

  • 1 1/2 cups finely grated carrots
  • 1/2 cup finely chopped red or green bell pepper
  • 2 Tbs lime juice
  • 2 cups cooked, drained black beans (or 2 cans black beans, drained)
  • 1/4 cup canola or safflower oil, divided
  • 1 large onion, chopped
  • 1 large sweet potato, cut into small chunks
  • 4 cloves fresh garlic, minced
  • 1/2 tsp chipotle chile powder
  • 1/2 cup chopped cilantro (optional)
  • 1/2 tsp salt
  • 1 avocado, peeled, seeded and cut into slices
  • 8 to 10 corn tortillas

 

Directions:

  1. Combine the carrots, bell pepper, and lime juice in a small bowl. Mix well and set aside until the tostada filling is ready.
  2. Mash drained black beans with a potato masher until they make a thick paste.
  3. Add 1 tablespoon oil and the onion. Stir, reduce heat, cover, and sweat the onion until soft. Add the potatoes, garlic, and chipotle chili powder. Mix well, cover, and cook until sweet potatoes are soft, stirring occasionally. You may have to add a little water to keep the potatoes from sticking.
  4. When the vegetables and beans are done, blend them together without mashing the potatoes. Mix in the cilantro and salt; keep on low heat until the tortillas bake.
  5. Preheat the oven to 350ºF. Lay the tortillas flat on a baking sheet. Lightly brush one side of each tortilla with oil. You may not need to use all of the oil. Bake until the tortillas are crisp, about 10 minutes.
  6. Spread about 1/3 cup bean filling on each tortilla.
  7. Top with the carrot-pepper mixture and avocado slices.

 

Debra Daniels-Zeller is author of The Northwest Vegetarian Cookbook: 200 Recipes That Celebrate the   Flavors of Oregon and Washington (Timber Press, 2010). She is a regular contributor to Vegetarian Journal   magazine and writes a delightful food blog at   http://foodconnections.blogspot.com .   She can be reached at   (425) 776-4689   .

 

This recipe was featured in our September Sound Outlook in 2011

By Marlene's Market & Deli 05 Jun, 2017

(makes about 12 cups)


1 cup honey
1/4 cup maple syrup
1 1/2 tsp vanilla
1/4 cup canola oil
1 1/2 to 2 cups chopped walnuts or almonds
4 cups rolled oats
1/2 cup sesame seeds
1/8 cup coconut flakes
1/2 cup pumpkin seeds
1 1/2 cup chopped dried fruit (apples, cherries, apricots, raisins, etc.)
1 tsp cinnamon
1/2 tsp sea salt
1/4 cup whole-wheat pastry or barley flour
1 cup chopped dark chocolate


  1. Blend honey, maple syrup, vanilla and canola oil in a small saucepan and heat over low, stirring until mixture is more liquid and well-blended.
  2. Preheat oven to 300F. Blend walnuts, oats, sesame seeds, and coconut flakes, if desired.
  3. Mix wet with dry ingredients, and spread on baking sheets. Bake for 30 minutes, stirring halfway though. Only stir once. Allow to cool completely on a sheet. (Not stirring keeps the clumps from breaking up.)
  4. In a large bowl combine the cooled granola with pumpkin seeds, dried fruit and dark chocolate. Enjoy for breakfast or with yogurt, your favorite fruit or coconut sorbet.

Debra Daniels-Zeller is author of   The Northwest Vegetarian Cookbook: 200 Recipes that Celebrate the Flavors of Oregon and Washington   (Timber Press, 2010). She is a regular contributor to Vegetarian Journal magazine and writes a delightful food blog at   http://foodconnections.blogspot.com . She can be reached at   (425) 776-4689  


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