Peanut Butter and Jelly Overnight Oats

Hi guys. It seems like it's been a while, eh? Sorry! I've been adventuring in Europe for a few weeks with my husband! And while I had a few posts that I wanted to schedule so that they would run while I was away, April was a hectic month and I just didn't get to it. So that's part of the reason it's been a bit quiet around here! I did however, have a great time taking pictures in Europe (with my phone--sorry photo snobs, we were traveling light--just backpacks, and no room for my nice camera!), so if you're curious about what I was up to and any vegan finds along the way, check out my Instagram at @bourbonisvegan!

But enough about that, because I'm really excited to share with you something I've been eating A LOT of lately (everyday actually!). Overnight oats.

Grapefruit Rosemary Scones

I'm really excited about this recipe. I've basically been chomping at the bit to share it! I've always loved scones. I think it's because I've never had a big sweet tooth, and scones are not super sweet, but they do hit the spot in your belly that craves flaky baked goods. 

Pumpkin Pancakes

It's really been too long. Again. 

But hopefully these pancakes will make up for it! They're perfect for any cloudy fall Sunday morning, but also would be great to make for family over Thanksgiving. Just remember to double or triple the recipe depending on how many people you are making it for and how hungry they are! The recipe is a modified version of my regular pancake recipe. 

Note that because of the sugar content of these pancakes (I guess from the pumpkin and brown sugar?) they tend to go from golden to burnt very quickly, so keep a close watch on them when cooking.

Pumpkin Pancakes
Makes: 12 pancakes
Time: 30 minutes

3/4 cup oat flour
3/4 cup white flour
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons brown sugar
1 teaspoon cinnamon
1/2 teaspoon allspice
1/8 teaspoon nutmeg
2 tablespoons warm water
1 1/2 teaspoon Ener-G egg replacer (this is essentially potato starch)
1 teaspoon vanilla
1 1/2 cup soy milk
2 tablespoons canola oil
1/2 cup canned pumpkin

Earth Balance or canola oil for frying
Maple syrup for serving

Heat a griddle or frying pan over medium heat. 

In a large bowl mix together the flours, baking powder, salt, brown sugar, and spices. 

In a measuring cup mix together the warm water and egg replacer. Transfer to a small bowl. Add the vanilla, milk, and oil and whisk. Add the pumpkin and whisk until incorporated. 

Add the wet ingredients to the dry and fold together gently until mixed, but still with some lumps. If you whisk vigorously, the pumpkin has a tendency to become very chewy and you don't really want that. 

Grease the pan or griddle, and using a 1/4 cup measure pour the batter out into pancakes. Cook until browned, flip, and brown the other side. 

Serve with warm maple syrup. 

Enjoy! 

Day 1: Sleepy Sunday Breakfast Burrito

Hi! Here goes the first post! Only 29 more to go!

Let me just start by saying this: for those of you who call yourselves Burqueños, I really apologize. I know that salsa has no place in breakfast burritos. I know that they should have green chile in there. Potentially red chile, or Christmas, but salsa, not so much. 

Sorry. I'm making due with what I can here in Boston. And no amount of green chile craving is worth suffering through green chile from a can. Our frozen green chile reserves have all done dried up. 

So salsa it is. I'll just add one other thing. They don't sell hot salsa here. They only sell mild and medium. *Gulp* 

So, as I say, we're making due. BUT. I suppose being forced to find alternatives to green chile has lead to a good invention, and that invention is this burrito. It may not be traditional, but it will still knock your socks off! 

Note** The tofu stands in for eggs, with the convincingly eggy flavor coming from the addition of black salt. If you're not familiar with this black salt, it's not the type that comes from Hawaii. That kind is fine for other things but it doesn't have the flavor you're looking for. The black salt I'm referring to is from northern India and its real name is kala namak. It's also a dark purplish color rather than black. Why do we use it here? Because it tastes and smells like sulfur. Which sounds terrible, but actually, sulfur is what makes eggs taste and smell so distinctive, so add it to tofu and you've got a pretty darn good alternative that's still full of protein but minus the cholesterol. I was hesitant too, but you really have to try it! If you don't have any, don't bother substituting with regular salt, unless you feel that it needs it. The burrito will still be good, but it won't taste quite as eggy.

Tofu Breakfast Burrito
Serves 2
Time: 15 min

2 tablespoons olive oil
1 medium sized red potato, finely diced
1/2 pound extra firm tofu (1/2 block), diced
1 Field Roast Mexican Chipotle sausage, halved and sliced
1/2 cup salsa
2 tablespoons nutritional yeast
2 teaspoons yellow mustard
1/2 teaspoon black salt (see Note** above)
1/3 cup Daiya vegan cheddar cheese
2 large flour tortillas

Heat the olive oil in a medium sized skillet over medium-high heat. Once the oil is hot, add the diced potato, stir briefly to coat evenly in oil and cover. Saute potato, stirring occasionally, until evenly browned and tender.

Add the tofu and sausage at the same time. Stir to combine, and saute, uncovered, until warmed through and browned slightly.

Add the salsa, nutritional yeast, mustard, and black salt. Stir to combine, and heat through.

To prepare the burritos place tortillas on plates, and split the filling between the two. Top both with "cheese" and place in toaster oven or under broiler to melt and heat tortilla.

To fold a burrito, make sure the filling is in a circle in the center. Fold the right and the left sides towards each other (they shouldn't quite meet). Holding those two down, fold the side nearest you over the filling, stretching the tortilla gently to make sure that it is tight, then roll the burrito away from you.

Cheers!