17 Dec Life with Moxie: Christmas Breakfast
After weeks of planning and trying our best to somehow craft and manage the perfect Christmas experience for our families, the magic of first waking up on Christmas morning lasts, say, 20 minutes and then often crash lands in a sad bowl of cold cereal. Why not keep the spirit alive and the wonderful seasonal scents permeating our homes with an assortment of really fabulous and easy options, many that you can make the day before if need be- all while still rocking your Christmas pajamas.
The following are a wonderful, aromatic, rich, healthy(ier in some cases) and oh so seasonal assortment of options to have you looking forward to even more of your Christmas Day. You’ll certainly be at the store in the meantime, go ahead and get your ingredients ready for a stress-free, relaxed and delicious Christmas morning.
Let’s start before the presents with this cooking in the crock pot…
Classic Apple Cider
By:Taste of Home
2 cinnamon sticks (3 inches)
1 tsp. whole cloves
1 tsp. whole allspice
2 quarts apple cider (organic if you can)
1/2 cup packed brown sugar
1 orange, sliced (organic)
Place cinnamon, cloves and allspice on a double thickness of cheesecloth; bring up corners of cloth and tie with a string to form a bag. Place cider and brown sugar in a 3-qt. slow cooker; stir until sugar dissolves. Add spice bag. Place orange slices on top. Cover and cook on low for 2-3 hours or until heated through. Discard spice bag. Yield:2 quarts.
For the adults who are finally ready to sit down for the first time in weeks, here’s the only thing you’ll need in hand as you start opening presents…
2 Granny Smith apples, chopped
1 c. whole fresh cranberries
1 c. green grapes, halved
1 c. pomegranate seeds
1 c. sparkling grape juice
1 bottle champagne or prosecco
In a large pitcher or punch bowl, add apples, cranberries, grapes, and pomegranate seeds. Pour over sparkling grape juice and champagne just before serving.
Reach the status of Angel from your family with these beauties post presents!
By:the Minimalist Baker
1 1/4 cup whole-wheat pastry flour*
1/2 Tbsp. baking powder
1/4 cup + 1 Tbsp. brown sugar
1 tsp cinnamon
1 tsp ginger
1/4 cup pumpkin puree
1 flax egg
scant 1 cup unsweetened almond milk
2 Tbsp. molasses
1 Tbsp. canola oil
Preheat waffle iron. Prepare flax egg by combining water and flaxseed in a large bowl and letting rest for 5 minutes. Add molasses, pumpkin puree, oil, brown sugar and whisk. Add almond milk and stir once more. Add flour, baking powder and spices to a sifter and sift over wet ingredients. Stir until just combined. Ideally, let batter rest for 5 minutes before cooking.
Once preheated, generously spray the waffle iron with non-stick cooking spray and spoon about 1/2 cup of the batter onto the center of the iron and cook according to your machine’s instructions. I like to set mine to the darkest setting so it gets extra crispy.
Once done, remove and place on cooling rack to let steam roll off and crisp up a bit. Serve warm with vegan butter (such as Earth Balance) and maple syrup, or whatever toppings you desire.
*If you don’t have whole wheat pastry flour, I would recommend using 3/4 cup of unbleached all-purpose flour and 1/2 cup of whole wheat flour.
The perfect support to all that coffee you’ll be consuming…
Holiday Chai Cranberry Nut Loaf Cake
2 Tbsp.. flax meal
3/4 cup Stash Tea Holiday Chai tea, strongly brewed (available at Publix)
1 cup gluten-free flour mix (or light spelt flour)
1/2 cup coconut flour
1/2 tsp. fine sea salt
1 tsp. baking powder
1/2 tsp. baking soda
3/4 cup raw cane sugar or organic brown sugar
1/2 cup coconut oil, melted
1 tsp. vanilla extract
3/4 cup mixed nuts, chopped (I used walnuts and pecans) + extra for topping
1/4 cup dried cranberries (sulphite free)
Preheat oven to 350F. Prepare a loaf pan with parchment paper and oil the sides. If using paper pans, just oil the sides well. First, brew a cup of strong Holiday Chai tea. (In the meantime, prepare all the ingredients.) In a large bowl, mix the flax meal with the tea and set aside.
In another bowl, combine the flours, salt, baking powder and baking soda and mix to combine well. Back in the bowl with the flax and tea mixture, add in sugar, coconut oil and vanilla extract and whisk to combine well and the sugar starts to dissolve a bit.
Add the dry ingredients into wet and mix until fully combined. Pour or scoop into the pan(s). Sprinkle extra chopped nuts on top.
Bake for 40-45 minutes for 1 large loaf pan. 35-40 minutes for two small loafs. Or until sides brown and a toothpick in center comes out dry.
Let cool for about 15 minutes before removing from the pan. (for mini paper-pan cakes, just keep in the paper) Let cool completely on a cooling rack and store in the refrigerator covered with parchment paper.
This cake is really best the next day as the flavors really saturate the cake and the texture improves and it’s easy to cut clean slices. Otherwise it’s a bit crumbly when fresh. We really loved it the next day or even on the third day. Keeps well covered in the refrigerator for up to 5 days.
The perfect amount of decadence for this amazing morning…
Eggnog French Toast & Cranberry Maple Syrup
2 Tbsp.. of canola oil
1 baguette of French bread – sliced into 1/2 inch thick pieces
2 cups of vegan eggnog (we use So Delicious)
3/4 cups of soy creamer (we use Silk Brand)
1 Tbsp.. of pure vanilla extract
1/2 tsp. of ground cinnamon
1/2 tsp. of brown sugar
Maple Syrup – See the instructions for the amount
Cranberries – See the instructions for the amount
Orange zest – See the instructions for the amount
Whisk all of the ingredients (except for the bread, syrup, and cranberries) in a large shallow bowl until well blended. Place as many pieces of bread that will fit into the eggnog mixture and let soak for approximately 1 minute, then flip and soak the other side for 1 minute. Note: If the crust is really hard, soak a little longer or until it gives a little when you push on it.
Once the bread has soaked on both sides place the pieces on a plate and let them rest for 2 minutes. Lightly coat a large griddle or skillet with 1 Tbsp.. of the oil and heat on medium high heat. When the pan is hot place the eggnog soaked bread slices flat side down in the pan and cook until they are golden brown, approximately two minutes. Flip and cook the other side until golden brown.
If you’re cooking for a large group transfer to a warm oven until ready to serve.
Maple Syrup with Cracked Cranberries
Warm the syrup (approximately 1/4 cup per serving) in a pan on low heat. Add 6 cranberries per 1/4 cup and heat them until they crack open. Serve warm over the French toast.
Grate orange zest over the top of the French toast and syrup.
For when you don’t what to slack, yet everyone needs real food with substance after all the treats…
By: One Arab Vegan
Half a 14 oz. block of extra firm tofu
¼ cup cooked chickpeas
¼ cup unsweetened almond or soy milk
A splash of water, 2 Tbsp.. or so
3 Tbsp.. nutritional yeast
½ tsp turmeric powder
½ tsp sea salt (or more, to taste)
1 Tbsp.. tahini
1 large potato, peeled and finely cubed
1 large onion, finely chopped
3 cloves of garlic, crushed
1 cup chopped mushrooms
1 cup chopped broccoli
½ green bell pepper, finely chopped
½ red bell pepper, finely chopped
⅓ cup chopped parsley
1 1/2 Tbsp.. coconut or olive oil
Pre-heat your oven to 375.
Start by sautéing the garlic and onions together in a large pan on medium heat, stirring for about 3-5 minutes until golden. Add in potatoes, season with salt and pepper and sauté until softened, about 5-7 minutes, before adding in the remainder of the vegetables.
While your vegetables are cooking, in a blender or food processor, whizz together the tofu, chickpeas, tahini, non-dairy milk, nutritional yeast, turmeric, and seasonings to create your “eggy” base. It should be fairly thick and have the consistency of a light pudding. Feel free to taste test for seasonings and adjust as needed.
Once the rest of the vegetables have started to soften, fold in the tofu base and stir through ensuring all vegetables are well coated. Stir in the chopped parsley at this point, then give your pan a good shake to even it out. Allow to set for 5 minutes or so on a very low flame before transferring to the oven to cook for another 15-20 minutes or until golden and the edges start to come away from the pan.
When you’ve decided to go all in…
Cinnamon Eggnog Rolls
By:The Misfit Baker
1 cup Vegan “Eggnog” (I usedVitasoy Holiday Nog), warm like a hot bath
1 Tbsp.. Quick Rise Yeast
1/2 cup Canola Oil
3 Tbsp.. Agave Nectar
1 tsp Apple Cider Vinegar
1/2 tsp Salt
3 – 3 1/2 cups All-Purpose Flour
1/3 cup Margarine
3/4 cup Brown Sugar
2 tsp Cinnamon
1/2 tsp Nutmeg
1 cup Icing Sugar
1/4 cup Vegan “Eggnog”
1/2 tsp Eggnog Extract (optional)
Prepare a 9 x 13-inch baking pan. I used parchment paper.
Place all the filling ingredients in a bowl and stir together until thoroughly combined.
In a large bowl, dissolve the yeast in the warm eggnog. Stir in oil, agave, vinegar, and salt. Add 3 cups of flour, one cup at a time, stirring until well incorporated. When dough becomes too stiff to stir, finish incorporating flour by kneading it in. Turn dough out onto a floured surface and knead until smooth and elastic, adding more flour if necessary (takes about 5 minutes).
Immediately roll out the dough into a rectangle (approximately 21 x 16 inches). Spread the filling over the dough, roll up, and cut into 12 rolls. Place rolls in the prepared baking pan and let rise for 45 – 60 minutes, until rolls have doubled in size.
Pre-heat oven to 350°F.
When rolls have finished rising, bake for 20-25 minutes, until golden brown. Allow to cool for 15 minutes before icing and serving.
To make the icing: sift the sugar to remove lumps, then stir all the icing ingredients together until smooth.
Makes 12 rolls.
Are you more the protein shake kind…? We’ve got that too!
Eggnog Protein Shake
By:Chocolate Covered Katie
(Single-serving and high in protein!)
1 cup milk of choice (Use a thicker milk for best taste. Silk almond milk works well. Coconut milk (the full-fat kind that comes in a can) works well too. Or you can do 1/2 milk and 1/2 Silk creamer for a deliciously-rich shake
1/2 cup Mori-Nu silken-firm tofu (There are a few soy-free substitutions for this recipe. See “nutrition info” link below for all options.)
1/2 tsp lemon juice (omit if desired)
1/8 tsp salt
2 tsp xylitol or sugar
1 nunaturals stevia packet, or 1 Tbsp.. sugar (or evaporated cane juice, coconut sugar, etc.)
1/2 tsp pure vanilla extract
1/2 tsp cinnamon
1/4 tsp each nutmeg and ginger
1/16 tsp (tiny dash) cloves
optional: a little rum if desired
Combine all ingredients and blend until smooth. (I used a Magic Bullet. If you don’t have a blender, perhaps you can use silken tofu and just stir by hand.) Drink cold, or heat if desired.
And for right after breakfast… or for breakfast (we won’t tell)
By:My Darling Vegan
2 flax eggs
1/2 cup vegan butter
3/4 cup white sugar
1/2 cup brown sugar
3/4 cup cocoa powder
1/4 tsp. salt
1/2 tsp. vanilla extract
1/2 tsp. peppermint
3/4 cup all-purpose flour
1/2 tsp. baking soda
1/3 cup crushed peppermint candies, divided
1/2 cup chocolate ganache
Preheat the oven to 325 degrees F. Line an 8×8 baking pan with parchment paper, letting excess paper hang over the edges.
Prepare the flax eggs and set aside.
Fill a pot with a couple inches of water and bring to a boil. In a medium heat-safe bowl combine vegan butter, sugars, cocoa powder, and salt. Place on top of the pot – the bottom of the bowl should not touch the water – and remove from heat. Stir butter/sugar mixture occasionally until the butter has melted completely. Meanwhile, mix together flour and baking soda and set aside.
Stir in vanilla and peppermint extract and flax “eggs”” to the butter/sugar mixture. Add the flour and baking soda and stir vigorously until well combined; the batter will be very thick. Once well combined, add 2 Tbsp.. of crushed peppermint candies and transfer into the prepared pan. Bake for 20-25 minutes, until mostly set. They should be slightly underdone.
While brownies are baking, prepare chocolate ganache chocolate ganache.
Remove brownies from the oven and let cool for at least 30 minutes. Top with chocolate ganache and sprinkle with the remaining peppermint candies. Let ganache set up completely before slicing.
Store in an airtight container at room temperature for up to 5 days or in the freezer for 4 weeks.
Now that you are all hungry and ready to head to the market, I wish you a very productive and healthy week of preparation for and time with, all of your friends and family. Happy Holidays from Life with Moxie!
Have ideas you’d like to add? Need more suggestions? Let me know!