Vegan Breakfast Burrito for the Lazy Girl in You

Dear Eggplanters, my blog partner and I have no concept of time anymore, and realized that we were working off calendars from different years (1976 and 1982, respectively). So now that we’ve synced to 1824, we shouldn’t have as many embarrassing scheduling fiascos.

I would also like to address some concerns fans have written about in regards to my latest recipes. I’ve gotten hundreds of emails more or less asking the question, “Mary Ellen, did you become a vegan?”

I toiled away at that question for weeks, and wasn’t quite sure how to answer it. Veganism is a highly personal spiritual awakening. I thoroughly enjoy jumping on, into, and underneath bandwagons. I also love handing out pamphlets, and I just assumed this was part of the diet.

So did I become vegan?

Sadly, despite the pamphlet aspect, I am not a vegan. However, I’ve been posting mostly vegan recipes because my diet lately is heavily leaning vegan due to a bunch of foods causing me distress. I’m basically a home vegan that sometimes goes buck wild when released into the world. So far, this mental and physical compromise is working and my health should be good enough soon to get back on my regular drinking schedule.

Okay, so burritos.

I am really obsessed with breakfast burritos but I live in an area where they are kind of hard to find, and when you do find them, they suck and most definitely don’t have potatoes in them. What is wrong with people? What’s with the potato misers? Anyway, I set out to make a really simple, potato-heavy, food-truck-tasting, breakfast burrito.

I plan on revisiting this recipe a lot and trying out sauces (mostly spicy) and even a vegan nacho cheese to change up the flavor, but this recipe is great if you want something simple and you’re a spice wimp. This recipe also works well if you just don’t want to go shopping for a ton of shit because it uses a lot of pantry staples.

Vegan Breakfast Burrito

Ingredients:
– 2 lbs potatoes (I used fingerling because I’m fancy and also I hate when things are chopped evenly)
– 1 block of tempeh, chopped
– 1 tsp garlic powder (plus more to sprinkle on potatoes)
– 1/4 tsp salt (plus more for potatoes)
– 1/4 tsp onion powder (plus more for potatoes)
– Ground pepper
– Smoked paprika
– Vegan butter
– Olive oil
– Tortillas
– Hummus (you could also make a sriracha ranch and that would be bomb)
– Vegan parmesan (optional)
– Spinach and arugula (or lettuce, I guess)

Directions:

Heat a large skillet with the vegan butter and add the potatoes and season them well with salt, pepper, garlic and onion powder, and the paprika. Sauté the potatoes until they are browned. I covered my pan with foil to get them done faster.

I always think the tiny potatoes are easier to prep, so this is what my brain will convince me of in the future despite any other evidence.

In a medium bowl, coat the tempeh with about 1/2 tsp of oil and then toss them in the measured out garlic, onion, salt and pepper ingredients. Heat another skillet with oil or butter (or use the potato one when the potatoes are done) and sear the tempeh until it’s brown and crispy on both sides (don’t cover).

Tempeh is a dry bitch and really should be marinated.

Prepare the burrito: smear some hummus, add the greens, and then portion out whatever you want of the potatoes and tempeh and wrap that burrito.

This is too much. I could not fold the burrito properly.

I hope you all will enjoy your burritos, because I know I did. And I hope you all will forgive me for not becoming a vegan (or basically being a vegan, just take your pick).

Cropped out my failures.

Your local cow is someone’s daughter,

-Mary Ellen

Advertisements

It’s Oatmeal

Hello, Eggplanters!  I’m sure you missed me, Mary Ellen.  Unless you’ve never noticed that there are multiple writers for this blog, in which case, fuck you, because one of us clearly pulls most of the weight (it’s not me).

So, I went on vacation, but then contracted scabies on the pirate ship I commissioned to get me to my honeymoon destination. It’s been a long month and I’m already always drunk so nothing can save me at this point.

In addition to being ill, I really haven’t left my house in a very long time.  I considered opening a tab and having a standing order at Pizza Hut to get me through the dark times.  This has lead to a shortage of food at my home.  I have no food.  Send food.  Can you Venmo me some food?  Is that what Venmo is?  Someone help.

Teaser photo of what your breakfast could look like this morning if you’ve given up on life.

Anyway, I was hungry at an acceptable breakfast hour, and luckily I had some steel cut oats.  Everything you see in the following pictures is all I have at my house, plus coffee, and two cans of not La Croix.

I’m pretentious af.

Let’s make some oatmeal!

Ingredients:

  • Oats
  • Butter
  • Nut Butter
  • Sweetener
  • Salt
So I am trying out this new vegan butter. It’s pretty melty.

Directions:

You might have to google how to make oats or reference a book.  Go to the library and ask a librarian over for breakfast and maybe he or she can make you a better breakfast.  Anyway, I buy oats in the bulk section with my reusable hippie bags and I think for steel cut oats it’s a 1:4 ratio of oats and water.  Don’t correct me if I’m wrong because I’m already stuck in my ways. Add salt to your bath water.  Er, I mean, oat water.

I’m even low on the sweetener and I had to scrape the nut butter. I really need to go shopping. Sorry for shitty photos I just used my phone so I didn’t have to go in the other room to get the camera.

When the oats are done, add the other ingredients to your taste.  It’s fine, it’s a passable breakfast, and you are still better than all of us that succumbed to the bagel shop down the road.  Good job.  But you don’t have to be a smug asshole about it.

The obligatory pre-mixed picture as proof that nothing in this recipe is fake. Except me.

I promise to deliver more quality content such as this next week (Serafina is taking a long bath next week and is busy).

Mary Ellen

Sourdough Bread

Friends, I know you were all a little disappointed after Mary Ellen’s last post. I mean, she didn’t even tell you how to make the bread you were toasting before you had to combine different sprinkle colors. This kind of inattention to recipe details is frankly embarrassing, and I don’t mind publicly blasting her for it.

I mentioned a few weeks ago that I was making sourdough and, not only was I the kind of absolute monster that didn’t share the bread with my adorable new puppy, but I also didn’t share the recipe with any of you. I’m going to rectify that today (sort of) and let you know how you absolutely need to stop what you are doing and spend like 9 hours making sourdough.

I’ve tried my hand at bread making a few times over the years and was always so disappointed with the lightning-fast process. 2 hours from start to finish. I’m making my own bread here, not taking a dump. I’d like to savor the experience, dabble with the dough for a few minutes every three or four hours, really fill up what could otherwise be a productive day. But, I’m a busy woman who spends an entire day making one or two loaves of bread, I don’t have time to wax on about this. I also don’t have time to give you any coherent information about how to get into the fast and loose sourdough lifestyle so, that’s probably disappointing for you.

This is my sourdough starter. I consider it a pet. It’s better behaved than the cats.

A “comprehensive” guide to making sourdough

Step 1: Obtain a sourdough starter or make your own.

Step 2: feed your sourdough starter regularly. I named my sourdough and make sure I interact with it regularly. I’m actually not going to tell your starter how to take care of this microbial pet. Google it or check out an actual resource.

Step 3: make sourdough bread!!!

Ingredients for two loaves, halve the recipe for just one loaf

  • 800 grams flour (I like to use 1/3 or so whole wheat flour)
  • 260 ml water
  • 320 grams sourdough starter
  • 20 grams (about 4 tsp) salt
I only have one proving basket, so my second loaf wasn’t as fancy

Instructions:

  1. Mix ingredients
  2. Knead for, like, ever. Or 10 minutes. Or until the dough is soft and just right. TBH, every time I knead dough I am 100% certain I either over or under kneaded it and I have no idea which one.
  3. Prove for 4 hours
  4. Re-knead and divide in half.
  5. Prove for another 4 hours
  6. Bake for about 30 minutes. Either in a dutch oven or on a baking sheet and throw some water in the oven with it. Seriously, I’m not typing out the details. You’re going to need to look at a much better source to do this correctly
Always serve with butter. Always.

Bread is life

Serafina

Authentic Cinnamon Toast Crunch

It’s unfortunate (for you) that I’m the one posting the week before St. Patrick’s Day, because I’m not exactly a fan of this particular holiday. Green is just not one of my colors, so I end up having a sore hand from all the slapping I have to do because people try to pinch me.

I am, however, Irish in heritage, so I feel obligated to do something.

So I made toast.

That’s authentic, right? Also, I made toast inspired by a favorite childhood cereal because Irish people like cereal, right? I dunno.

Perhaps research would have helped me out today, but eh, it’s Friday and I have to save my hand muscles.

Since toast is kind of involved I was careful to document the entire process, except the toasting process, which I forgot to document. Here’s instruction on how to do that.

Crunchy Cinnamon Toast!

Ingredients:

  • Bread
  • Butter
  • Liquid sweetener (I used agave, but honey or maple syrup would suffice)
  • Ground cinnamon
  • Spinkles (optional)

Directions:

Toast your bread. See the link above for instructions.

Butter your bread, liberally.

I used vegan butter and it’s still working!

Drizzle your sweetener. [insert Ariana Grande reference]

Hopefully you’re still with me, but if not, take your time, and revisit any steps you need to. Print off the page if it helps.

Sprinkle the cinnamon.

You can be done at this step, or continue to make it festive for St. Patrick’s Day

Sprinkle with green sugar sprinkles.

So as you can see… I don’t have green sprinkles and thought that if I combined blue and yellow it would make green. No one was arguing that I was smart, okay?

Alright, now that you’ve eaten this balanced breakfast, go out and flog your Molly or whatever the kids do.

Yar, maties!

-Mary Ellen

Have a Great ValenTIME with These Valentime’s Day Waffles

Ah, Valentime’s Day. It’s the time in which we celebrate the birth of one of the greatest lovers of all time, Saint Valen. Side note: his name is where we get the word “valor” so this just goes to show how important this day really is. (Source: Your Mom)

Anyway, Eggplanters, you know I live a very private life. I only share the intimate details of my life with my cam subscribers, so revealing this all to you is very hard for me.

Annie is gone.

I lost Annie some time ago (not really sure when because I just realized he was gone like a month ago) in the basement. I didn’t really want to go looking for him, because I was worried I’d encounter spiders. Dead or alive, spiders scare me.

So I remarried, and his name is Greg O. Gregerson.

He’s important so he’s on his phone a lot.

I know what you’re thinking and YES I totally think he’s the spitting image of sexiest man alive, Paul Giamatti.

Anyway, for our first VDay together, I made the most romantic food you can make anyone: waffles. I know you all probably need a good waffle in your life after Serafina misappropriated meat culture last week.

This recipe used a base outline from Joy the Baker’s Blueberry Sour Cream Waffles in her brunch book (Eggs Over Easy) which you can buy here. But I made them healthier, and then I made them way less healthy than the original recipe.

Ingredients:
– 1 1/2 cups white whole wheat flour
– 2 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 3 Tbsp granulated sugar
– 1/3 cup butter, melted, then cooled to room temp
– 2 large eggs
– 2 tsp vanilla extract
– 1 cup plain Greek yogurt
– 1/4 milk (I used almond but you can use anything
– 1 cup white chocolate morsels
– 1 cup strawberry chia seed jam (I used the recipe from Oh She Glows, but used vanilla extract powder) – make sure it’s cold or at room temp or you’ll cook the eggs
– Chocolate ganache, whipped cream, jam, whatever, for serving.

Make your own fucking jam, it’s the bomb, takes 15 mins, and it tastes way better than anything in your fridge, I promise.

Directions:

  1. Whisk all the dry ingredients together in a large bowl.
  2. Whisk the wet ingredients together in a separate bowl.
  3. Combine the forces of wet and dry, but don’t over mix or you’ll create a wormhole.
  4. Fold in the white chocolate chips, and then swirl in the cooled jam.
I made vegan ganache with dairy free chocolate chips and coconut cream and it was amazing.

5. Turn on your waffle maker and let the batter rest while you’re waiting for it to heat. Also, follow your waffle maker’s instructions on whether to spray or not to spray.

The batter should be thick and smell like a strawberry shortcake doll.

6. Drop in 1/4 cup amounts into the maker and wait for the magic to happen.

I used a plate with a flower because I thought it would be more festive.

So there you have it. Eat all the carbs this VDay. Also, check out our mukbang videos over on our Instagram page.

Only fools rush into eating waffles without whipped cream.

-Mary Ellen


A lovely smoothie

Disclaimer: This smoothie will turn out ugly, as pictured.

Oh hey there, eggplanters. I’m sure some of you were wondering if I’d return after Mary Ellen’s blasphemous post about the health benefits of cheesecake. Well, I’m still here and it will take more than a dairy-infused feud to stop me.

I’ve been thinking about our time here together, and I feel like I have a moral obligation to use my significant clout for the greater good. I think everyone can see where I’m going here. This is going to be an all-out rant about group texts. You see, awhile back I was added (against my will) to a group text involving my darling boyfriend’s entire family. For years, he has complained about my family, we see them all the time, and there are just a lot of us Bearfinas. And while my family may outnumber his 10:1, at least my people had the decency to keep him out of any group texts. Now, it’s well documented that I am an exceedingly tolerant person, however, today was the final straw. Somehow a text chain about current events led to a series of offensive chicken memes and I could no longer contain my rage. After a brief 20 text rant/dissertation about chicken rights, as well as a few dozen thoughtful PETA re-tweets, I regained control of my life and decided to lead by example instead of shouting via group text.  

So here I am, Fully enlightened. Drinking a smoothie that was originally supposed to be green but turned out kinda brown because I added strawberries.

Vegan Green Smoothie, for health and enlightenment

Makes two smoothies, so you can share your enlightenment with your future self:

Ingredients

  • 1 apple
  • ½ orange
  • Small handful of mixed frozen berries
  • Large handful of spinach
  • Some almond milk

Instructions

  1. Put all the fruit at the bottom, followed by the spinach, followed by the almond milk
  2. If you are saving one of the smoothies for later, wait until you’re actually going to make the smoothie to add the almond milk
  3. Blend
  4. Take a selfie while you’re drinking your smoothie, show off that radiant glow and deep understanding of the universe

For a long time I was hiding in anonymity, concerned about what my family, boyfriend’s family, and colleagues would think of my flawless recipes and exceptional prose. But no more! I’m here! I’m going to soar through the skies like a chicken. And feast on vegan greenish smoothies.

Serafina

Smoothie Recipe For the Days You Just Can’t

Hello, dear Eggpiers (that’s our fandom name now, just FYI).  Serafina is busy binge watching Dr. Quinn Medicine Woman so I pulled myself away from my own binging to post in her stead this week.  It was really hard.  I was actually still watching stuff, and I finally decided I better do it now.  If there’s a lot of typos and nonsense sentences, it’s because the show I’m watching is more important than writing this (I’m just watching Kpop videos right now and trying to dance).   I do not read what I’ve written that’s not what real artists do.

 

Now that warm weather is here, I really hate turning on the oven, the stove, or my husband because I will burst into literal flames from getting overheated.  Breakfast smoothies are always a nice way to start your day.  But what if you haven’t gone to the store in a while?  What if you have no greens or fruit or whatever the hell people put in those things to make them healthy and a complete “meal?”  Well, I’ve got you covered.

 

You do need to have this stuff on hand, but they won’t go bad in thirty minutes in your humid as hell house.  It tastes fine.  Remember this is just to get out the door and on with your life.

 

BC1A0343.jpg
I used the chocolate meal powder, but I hate it, it tastes weird.  Just get vanilla and put cocoa powder in it instead and then it’ll actually taste like real fucking chocolate.

 

Mary Ellen’s I Can’t Breakfast Smoothie

Ingredients:

  • 1 frozen banana
  • 1 cup unsweetened almond milk
  • 1 tsp maca powder
  • 1 scoop meal replacement powder (see pic above)
  • 1 TBSP almond butter

 

BC1A0342.jpg
I was impressed with this blind banana shot so you have to look at it.  Look at my photography skillz!

 

Directions:

Blend all this shit together until smooth.

 

BC1A0347.jpg
It’s about time I used a different placemat I guess.  But this one is my favorite.

 

Alright guys I need to go focus on these dances or I’ll never be able to challenge one of these boy bands to a dance off. I read somewhere that dancing is 75% confidence, 20% cute outfits, and 5% abs.

 

Maybe I have the abs and confidence mixed up.

 

Mary Ellen

 

 

Cinnamon Rolls

Remember how I said I was worried my boyfriend was going gluten free? Well don’t worry, I decided to disregard his dietary restrictions and make these cinnamon rolls. And now he’s no longer interested in being GF. Don’t look at me like that, I’m a good person. It’s not like he has Celiac’s or anything (probably).

Anyway, my new goal in life is to stop eating vegetables and eat only sugar. My biggest hurdle so far is the horrific GI distress that ensues after eating all the pastries and then I turn back to my horrible, disgusting salad eating habit. I know, I know. I’m working on it. I’m kidding of course about the all-sugar diet. This weekend I ate a strict diet of Chipotle and frozen food from Costco. I’m the picture of health.

Anyway, to work on my #healthfoodgoals I used half whole wheat flour here. All whole wheat is too much, but you can get away with half without worrying that you accidentally had some fiber with your breakfast.

IMG_0597edit
You’re going to wonder if that is enough butter and sugar on top of the dough. There’s never really enough, but this amount is good enough

Ingredients

3/4 cup flour

¾ whole wheat flour

2 tsp sugar

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

2/3 c unsweetened almond milk (or, like, regular milk)

1 tsp apple cider vinegar

6 tbsp melted butter, divided

½ cup brown sugar

2 tsp cinnamon

For the glaze

About 2 tbsp each: melted butter, brown sugar, and unsweetened almond milk

IMG_0599edit
You don’t have to pull out a ruler to cut your cinnamon rolls unless you are really unable to tolerate the inevitable height disparity

Instructions

Preheat oven to 375°

Spray a muffin pan with oil

Combine the flour, white sugar, baking soda and powder, and salt in a large bowl.

In a smaller bowl, mix the almond milk, vinegar, and 4 tbsp butter.

Add the milk mixture to the flower mixture

Roll out with a lot of flour on the counter (seriously, use a shitload of flour or you’ll cry when your dough is stuck to the counter).

Mix the melted butter with the brown sugar and the cinnamon and then smear all over the dough.

Roll it up, then cut into 8 or 9 even pieces. Place each piece in a muffin slot. Honestly, this would probably work with just a regular cookie sheet, but give them a little room to expand.

Bake for about 15 minutes

Make glaze by melting together more butter, brown sugar, and almond milk. Glaze cinnamon rolls.

IMG_0604edit
The glaze is mostly clear, but it’s still necessary. Just because you can’t see it doesn’t mean it’s not contributing.

Try not to eat too many salads in between your cinnamon rolls

-Serafina

Vegan Pancakes and Hash for Your Soul

Yes I know.  I’ve been cooking.  Honestly, a person can only get so much therapeutic benefits from an Irish health smoothie before they have to clean up their life.  That person might be me.

 

This week’s recipe is one that even Serafina’s vegetarian ass can get behind.  It’s healthy, wholesome (unlike your mom), meat and dairy free, and also guilt free, so you can shove all these things in everyone’s faces at the next family get together.  There’s no reason Easter also can’t be a holiday that families fight about food ethics.  We can do better.  Insert your jabs about Trump’s policies on deporting all vegetables from his plate, or how Bernie wouldn’t be such a commie if he’s stop enslaving cows.  There you go, I provided topics for next year to get past all that awkward “weather” talk.

 

I was inspired to create these recipes to try and get my toddler to eat something with nutritional value.  It didn’t work on him, but it did work on my husband so it’s a soft win.  This also satisfies both team sweet and savory at the breakfast table.

 

For the Hash:

BC1A0256.jpg
I am slow to prep veggies, so I put it all in together, and no one died because I didn’t cook down the onions first.  

Ingredients:

  • 1-2 lbs yellow potatoes, diced
  • 1 red bell pepper, diced
  • 1 can of chickpeas, drained and rinsed
  • 2 cloves of garlic, minced
  • 1/2 sweet onion, diced
  • 1 TBSP olive oil
  • 1/2 cup nutritional yeast
  • 1 TBSP fresh dill
  • Herbamare to taste

BC1A0257.jpg
Oh wait, no I died a little inside but there’s no evidence it was because of the onions.

Directions:

Heat olive oil on medium heat.  Add the potatoes, pepper, garlic, and onion to the pan and sauté until the potatoes are fork tender.  Mash up the chickpeas and add to the pan, as well as the nutritional yeast and dill, and cook until the chickpeas are heated.  Season to taste.  Burn a little bit to the pan.

BC1A0259.jpg
Serve with salsa or hot sauce or whatever.  I chose salsa.  I guess I should have included it in the ingredients list.  Too late now.

 

For the Pancakes:

BC1A0267.jpg
OMG it seriously is hard to take these dripping batter pictures.

Ingredients:

  • 1 cup raw buckwheat groats, ground to a powder
  • 1/2 cup whole wheat flour (I used King Arthur)
  • 2 tsp baking powder
  • Pinch of salt
  • 1 3/4 – 2 cups unsweetened almond milk
  • 2 tsp vanilla
  • 2 TBSP maple syrup

BC1A0269 2.jpg
It surprisingly fluffs up, despite the lack of eggs.

Directions:

Whisk the dry ingredients together in a big bowl.  Add the wet ingredients and whisk until smooth.  You don’t need to whisk wet separately, and you need the batter smooth, no clumps.  Let it rest for a few minutes before you griddle it up.

BC1A0271 2.jpg
This was my personal plate.

BC1A0279.jpg
Tried to take another drizzle pic, failed even harder.  This is homemade cashew cream to keep with the vegan theme.

I don’t know how to end this post, but I want to go eat pudding now, so I’ll just do it awkwardly.

 

Mary Ellen

Broccoli Cheese Frittata

You guys, I have some rough news. You see, Mary Ellen and I have been friends for a long time, and I watched her go through the horrors of not eating gluten for YEARS before she ate some bread and was like “oh fuck yeah, this shit’s the best!” Well, my dearest, darling-est boyfriend is now talking about going GF. It’s literally killing me. You read that right, it isn’t figuratively killing me, it’s very literal. Because gluten is life’s antivenom (I guess the venom part is just normal life. Too dark?)

IMG_0553edit
I tried to take a pretty picture but didn’t even bother getting all the feather particles off the eggs

Anyway, I try to be supportive every now and then, so I made a quiche without the delicious gluten-y crust. And then I put broccoli in it, which he doesn’t eat anyway. He wasn’t happy. But the good news here is that my chickens are laying eggs more frequently since it’s getting closer to spring, so I had an abundance of eggs. My chickens are such good girls. At least they still eat gluten with me.

IMG_0572edit
Chickens look weird without arms if you think about it too long. But if they had arms they’d be little t-rex arms since they’re dinosaur birds

Ingredients

8 eggs

1 large or two small heads of broccoli, chopped into small florets

About ½ cup cheese (or if you hate going to the store, 5-6 slices of cheese chopped into small pieces)

½ cup unsweetened almond milk or regular milk

Olive oil

Small amount onion powder

Salt and pepper

IMG_0568edit
I’m sure you can’t tell which cheese option I went with. Are there really any benefits to shredded cheese? It’s just more work, even if you don’t include the trip to the store

Instructions

Preheat oven to 400

Heat oil and onion powder in cast iron skillet (or another oven safe skillet) and add broccoli. Cover and let steam/simmer for a few minutes until bright green and just a little soft

Beat eggs with milk, add a little pepper and salt, then stir in cheese

Pour egg mixture over broccoli and even out where your massive chunks of sliced cheese went if that is a problem

Cook for about 10-15 minutes, checking frequently. It’s done when the middle is just set

Let it sit for a few minutes before serving.

IMG_0582edit
It’s such a pretty frittata. My boyfriend wouldn’t even try it.

May you all find something with gluten to eat very soon

Serafina