RASPBERRY ORANGE FRENCH TOAST

Valentine's Day is less than a month away. Instead of doing the same old song and dance, host a Galentine's Day party for all your friends! For those not in the "know" Galentine's Day was originated by Leslie Knope in the show, Parks and Recreation. Galentine's day is a day of "Ladies celebrating Ladies." Gather together your friends, stuff yourselves with delicious breakfast foods and tell each other what fierce, beautiful, tropical fish you all are.

If you would prefer a more traditional Valentine's Day, wake up early and surprise that special someone with breakfast in bed! Spend your day just enjoying the simple things in life. Read a newspaper together, snuggle under the covers and turn off your phone.

Rifle Paper Co. and Lily & Val have a cute collection of Valentine's Day cards and postcards you can either buy individually or as a boxed set. Whenever there is a holiday, I like to send off a couple cards to my friends and family members. It's always a nice treat to receive unexpected mail.
Zesty Orange French Toast-
loaf of Italian or French Bread
1/2 cup non-dairy creamer
1/2 cup non-dairy milk
1 Tbsp cornstarch
2 Tbsp garbanzo bean flour
1 tsp vanilla extract
1/4 tsp cinnamon
pinch of nutmeg
2 whole oranges

Begin by cutting your loaf into 1/2 inch slices. Set those aside and let them "stale."

In a shallow bowl, mix together the non-dairy creamer, non-dairy milk and cornstarch. Whisk in the garbanzo bean flour. Don't worry if there are a few lumps- they'll cook out. Add the vanilla, cinnamon and nutmeg. Mix thoroughly. Finally, grate in the zest of 1 1/2 oranges.

In an electric griddle or a skillet, heat a 1/2 inch of cooking oil. Dip your slices into the milk mixture, making sure to coat each side. Drop the slices gently into the hot oil. Cook each side until they're golden brown. Let slices cool on a plate covered in paper towels. This will allow any leftover oil to be absorbed.

This recipe should make about 6-7 pieces.
Raspberry Maple Syrup-
8 oz raspberries
7 oz. water
1/2 cup + 1 Tpbsp sugar
Splash of lemon juice
1/3 cup maple syrup

Place the berries and water into a medium saucepan. Bring the mixture to a boil and then simmer the fruit for 20 minutes, stirring constantly to prevent burning. Remove the pot from the heat and let it cool slightly. Carefully strain the juice through a fine mesh sieve. Use a large heatproof liquid measuring cup to gather the juices- there should be about 1 cup after straining.

Return the juice to a saucepan and stir in the sugar and lemon juice. Cook the mixture over medium heat until the syrup has thickened, about 10 minutes. Remove the pot from the heat and stir in the maple syrup. Once the syrup has cooled, transfer the mixture to a bottle. Store the syrup in the refrigerator until you're ready to use it.

Candied Raspberries-
1/2 cup sugar
1/2 cup water
8 oz. raspberries
6 oz. sanding sugar
Edible glitter (optional)

To make the candied raspberries, heat the water and sugar together in a small saucepan. Cook until the sugar has dissolved. Place the fresh raspberries in a dish and pour the sugar syrup over them. Stir them gently, then transfer them to a wire rack placed over a length of parchment. Allow them to dry before rolling them in the sanding sugar and glitter (optional).
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STRAWBERRY & POMEGRANATE CHEESECAKE


January is always a bleak month for me. The early evenings, the icy temperatures and the constant threat of snow always put me in a funk. I often find myself hiding under a blanket, reading a book or binge-watching a show while I wait out the winter.

Whenever I'm in need of something sweet, I always tend to return this recipe. It's the perfect pick-me-up. The crisp tartness of the pomegranate, paired with the fruity sweetness of the strawberries and coconut, conjure up afternoons at the beach, eating popsicles without a care. Summer may still be a ways off but this cheesecake will definitely brighten up your day and shake off some of those winter blues.
Crust-
1 cup raw almonds
1/2 cup freeze-dried pomegranate seeds
1/3 cup non-dairy chocolate chips
3 Tbsp cocoa powder
1/2 cup shredded coconut
1/4 tsp vanilla extract
3-4 oz. prune paste*
pinch of Salt

Filling-
3 cups raw cashews, soaked overnight*
1/3 cup + 2 Tbsp pomegranate concentrate
8 medium strawberries
1/2 cup Maple Syrup
 1/4 cup + 1 Tbsp pomegranate molasses
3/4 cup almond milk
1 1/4 tsp coconut extract
1 tsp vanilla extract
1 cup coconut oil, melted
1 Tbsp organic Red food coloring

Begin by lightly coating the bottom of a 9" springform pan with coconut oil or cooking spray.

Coarsely chop the almonds and chocolate chips together in a food processor. Pour the mixture into a large bowl. Add the cocoa powder, pomegranate seeds, shredded coconut, salt and vanilla extract. Mix thoroughly.

*Make the prune paste by processing the prunes together with several tablespoons of water. It should be sticky and slightly watery.

Add the paste to the nut mixture and then process everything together one more time. It should form a sticky ball. Press the crust down into the bottom of the springform pan.

Using a large blender or sturdy immersion blender, add the milk, cashews (drained), maple syrup, the pomegranate concentrate and the pomegranate molasses.

*Prepare the cashews ahead of time by covering them completely with water and allowing them to soak. Refrigerate them over night.

Add in the extracts, strawberries and red food coloring. Blend for 10-15 minutes. You want the filling to be silky smooth. If you can feel tiny bits of nuts with your fingers, continue blending. Once you've reached the right consistency, slowly pour in the coconut oil. Mix thoroughly.

Pour the pomegranate filling into the springform pan. Smooth out the top with a spatula. Tap it several times down on the counter to allow any air bubbles to rise to the top. Smooth the top over once more. Cover the pan and let it sit over night.
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ESPRESSO CHOCOLATE CHUNK MUFFINS


I'm spending today looking through cookbooks for yummy soup recipes and comforting pasta dishes that you can just throw together last minute. I'm mentally trying to prepare myself for that wonderful moment when the weather just clicks and automatically it's Fall- when the temperatures drop, the leaves start to turn and the evenings gradually grow shorter and shorter.

As we enter into the busier and colder seasons of the year, I find myself baking less out of boredom and more out of a need to be surrounded by all things warm and inviting. Waking up early is a little easier when you have a muffin or a scone to greet you first thing in the morning.

These rich chocolate muffins have a double-serving of espresso that will help jump-start your day.
1 1/2 cups all purpose flour
3/4 cup sugar
1/4 cup cocoa powder
2 1/2 tsp baking powder
1/2 tsp salt
2 Tbsp espresso powder*
1 cup non-dairy milk
1/2 cup canola oil
3 Tbsp non-dairy sour cream
1 tsp vanilla extract
3/4 cup non-dairy chocolate chunks

Preheat your oven for 375 degrees.

In a medium-sized bowl, whisk together the milk, oil, sour cream and vanilla.

In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, salt and espresso powder.

Add the wet ingredients to the dry ingredients and mix until fully combined. Coat the chocolate chunks in a little flour and fold them into your batter.

If you prefer slightly larger muffins and an easier clean up, line your muffin tin with baking cups. Bake for 18-20 minutes. Use a toothpick or a knife to check the middle. It should come out clean.

This recipes makes about 12 muffins.

*You can easily find a good brand of espresso powder at Whole Foods or even at a local coffee shop. Elixir and La Colombe in Philly both offer their own blends of espresso. Don't skimp on quality!
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BLACKBERRY CORNMEAL CAKE

Brunch- the little six letter word that all adults love. It's the only real excuse we have to sleep in late, drink fancy cocktails and eat ridiculously decadent foods every weekend.

Every so often, I do find myself wanting to stay in, either to have friends over or to simply have a lazier weekend. To create the ultimate Brunch, I find, you need a healthy balance of these 4 things: pastries, mixed drinks, fake meats and an "eggy" protein. If you're Brunching at home, do yourself a favor and add this dish to your breakfast spread. This fluffy, hybrid cake is dotted with tangy blackberries, a crunchy sugar topping and freshly grated orange zest. It's an easy clean up and will just as easily impress your guests.

1 1/4 cups all-purpose flour
1/2 cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon salt
1 cup + 2 tbsp sugar
1/2 cup non-dairy milk + 1 1/2 tsp vinegar
1 Tbsp egg replacer + 4 Tbsp hot water
1/4 cup non-dairy sour cream
7 Tbsp non-dairy butter, melted + 1 Tbsp for skillet
2 containers fresh blackberries
1/4 sugar for sprinkling
1 orange, zested
powdered sugar (optional)

Preheat your oven for 375 degrees.

Begin by “souring” your milk. There are many ways that vegans can get around not using buttermilk in a recipe. The general ratio is 1 Tbsp lemon juice or vinegar to a cup of non-dairy milk. Measure out your milk and set it aside so it can curdle. Next, measure out your egg replacer. Grab a bowl and a clean whisk. Add the hot water and mix until it’s thick and foamy.  Add the milk to your egg replacer and whisk in the sour cream. The sour cream will not only help bind together all of the ingredients in the cake but it should also give it softer texture, similar to a coffee cake.

Throw a 10″ cast iron skillet or springform pan into the oven to warm up. Add the tbsp of butter. It should melt and coat the sides of the pan. (If you forget this step, your berries will fall and stick to the bottom of your pan.)

Sift together the flour, salt, sugar and baking powder. Create a well in the middle. Pour in the milk mixture as well as the melted butter. Whisk until smooth. Pour the batter into the skillet. Dot the top with the fresh blackberries. Sprinkle with both sugars.

Bake for 45-50 minutes. You want the edges to be browned and starting to pull away from the sides. Let rest for 30 minutes. Zest your orange over the top right before you’re about to serve.  To add a little flare, I usually dust the top of the cake with a thin covering of powdered sugar.
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