Java Chip FitQuick Protein Coffee Cake!

You know what's awesome? Cake for breakfast, that's what. And while I've certainly eaten a giant hunk of buttercream-covered layer cake for breakfast a time or two (okay, more like a bunch of times, but whatever), I don't really feel good about starting the day on a sugar high. But when that cake can actually be healthy and delicious?! YES!

Y'all know I love the Rise & Resist podcast — a fitness/feminism/vegan podcast by co-hosts Holly Noll and Lacy Davis — right? And through that podcast, I discovered Fitquick protein waffles, a quick mix that Holly creates and sells on the Vegan Proteins website (and soon, as announced in a recent podcast, in many more places!). FitQuick is a gluten-free, soy-free waffle and pancake mix with 22 grams of plant-based protein, meaning it's perfect for post-run (or any post-workout) recovery.

I typically make waffles with my FitQuick since, you know, it's waffle mix. But on a recent episode of Rise & Resist, Holly mentioned that she'd created a coffee cake with FitQuick mix, and she gave some loose instructions for how to do it at home. Of course, I grabbed some paper and a pen and jotted everything down to recreate as soon as possible. I didn't follow her recipe exactly (she used Vanilla FitQuick and fresh figs and pluots), but I used hers as a guide to create my own recipe for Java Chip FitQuick Protein Coffee Cake.

This cake is soft and moist, just like a cake should be. The chocolate chips give it extra melty sweetness, and the oat crumble lends some texture. Because I used the Java Chip mix, it has a great coffee flavor that pairs well with a hot cup of coffee. Coffee pairs with coffee, right? I added So Delicious CocoWhip Light on top because every cake deserves to be topped with something creamy and cold. Here's my recipe!

Java Chip FitQuick Protein Coffee Cake

Yields 1 serving

2 scoops FitQuick Java Chip waffle and pancake mix

1/2 cup almond milk

1 Tbsp. chocolate chips

1/4 cup oats

1/2 tbsp. brown sugar or coconut palm sugar

1/2 tbsp. maple syrup

1 tsp. chickpea flour

1 tsp. melted vegan margarine

Vegan whipped topping or vanilla ice cream, for serving (optional)

Preheat the oven to 375 degrees, and spray a small 5-inch cake pan or oven-safe ramekin with cooking spray.

In a small bowl, mix the FitQuick mix and plant milk. Set aside for two minutes. After two minutes, fold in the chocolate chips.

In a separate bowl, mix together the oats, sugar, flour, maple syrup, chickpea flour, and vegan margarine. 

Pour the cake mix into the prepared pan. Top evenly with oat crumble mix. Bake for 30 to 35 minutes or until a toothpick comes out clean. Allow to cool and then top with whipped topping or ice cream.

September Goddess Provisions Box!

It's that time again! Goddess box time! I subscribe to the monthly Goddess Provisions box from the same folks — Jill and John — who run Vegan Cuts. Each month, I get a carefully curated box of crystals, oils, teas, chocolate, beauty products, candles, and other cool stuff to help me embrace my inner goddess. And, of course, it's all vegan and all-natural!

September's theme is Positive Vibes Only! We could all use more posi vibes in our lives, and the stuff in this box is designed to assist with that.

There's a sodalite wand, Golden Masala Chai mix, a Positive Vibes pin, a malachite stone, patchouli body oil, a blue sage smudge stick, liquid smudge spray, and a soap shaped like a quartz crystal.

As always, my favorite items are the crystals, especially the sodalite wand! Sodalite is a stone for communication and is great to have around in times of transition. Well, in a week, I'm leaving the news reporter job that I've had for 14 years to go work as a communications coordinator for Crosstown Arts (a nonprofit arts org in my neighborhood), so a stone for transition and communication is EXACTLY what I need right now. It's funny how the right crystals come into your life at just the right times.

Malachite is one of my top five favorite crystals, and it's great for times of positive transformation, too. It's also used to set a tone for a day of gratitude. This little malachite came with the Dancing Love Organics Chic Chouli body oil. The set comes with a little affirmation card with an intention to speak aloud as you apply the oil and meditate with the stone.

The Positive Vibes Only pin is the greatest! I'm loving pins right now! Such a fun accessory.

I typically sage my house daily because it clears out any negativity and it just smells great, so I'm always happy to have more smudge sticks. And the Momoko Therapeutics liquid smudge is great when you need a quick boost of positivity and don't have time to burn anything.

I've been washing up every morning this week with my pink grapefruit-scented Moon Souls soap! Isn't it the cutest?

I've long been a fan of Blue Lotus Chai, so I was very excited to see this in the box! Blue Lotus makes these dairy-free, sweetener-free powdered chai mixes, and all you do is heat some water/plant milk and stir in the powder for a spicy cup of chai. This Golden Masala Chai has added turmeric and maca. I add stevia to my cup, too. This little packet makes 17 cups!

That's it for September! Great box this month. They just keep getting better and better. By the way, if you're interested in subscribing, use this link. I'm a Goddess Provisions Ambassador, so any click from my link earns me a couple bucks.

Homemade Vegan Cheese & Ice Cream

There are a few vegan cheese books on the market now (with Miyoko's Artisan Vegan Cheese remaining the most popular, of course), and there are quite a few vegan ice cream books. But Marie Laforet may have written the first cookbook dedicated to both vegan cheese and ice cream. Her Best Vegan Cheese and Ice Cream Recipes book combines everyone's favorite non-dairy treats into one book.

You know those non-vegans who are all, "I can't give up cheese!" Or "I can't give up dairy ice cream!" Well, the recipes in this book should prove them wrong. Commercial vegan cheeses and ice creams have come a long way, and homemade versions are often even better.

The first half of this book is dedicated to homemade cheeses. Most have a base of cashews, almonds, beans, or tofu. Some, like the creamy almond cheese, are made with rejuvelac and aged. Others, like the Cheddar with Roasted Peppers, are ready to serve after a few hours setting in the fridge. Some, like the Spicy Gouda, are thickened with agar, which makes for a sliceable cheese, and others, like the Sauerkraut Cheese, are baked. I love that the book combines all these styles of cheese-making, from the Joanne Stepaniak Uncheese Cookbook days to present.

I chose to start with a retro-style, agar-thickened cheese. That was all I ever made in my early vegan days back in 2004, and it's been forever since I've made an agar cheese. Because I brew my own kombucha and always have it around, I knew I had to try the Kombucha Cheese.

This cheese isn't aged, but from the taste of it, you'd never know because the kombucha gives it a sophisticated tang. The kombucha is quick stand-in for rejuvelac, and I recommend using plain, homemade kombucha (no fruity stuff!). I make my booch with green tea and don't usually add fruit or flavor. The base for this cheese is cashews and coconut oil, which gives it a mild and rich flavor. The oil adds a fatty mouthfeel that really feels like dairy cheese on the tongue. I loved this cheese! It made about eight servings, and I devoured it (almost single-handedly) in less than a week.

I also made the Hummus Cheese Dip, which it turns out, was really just hummus with nooch and nut butter. But nooch and nut butter makes great hummus.

The recipe called for cashew butter, but I had lots of almond butter in my pantry, so I opted for that instead of buying anything new. The result was a thick, creamy, nutty, noochy hummus. Perfect with pita bread and lightly steamed veggies.

I couldn't review a vegan cheese and ice cream book without making some ice cream! But I'm so lazy when it comes to dragging down my ice cream maker from the closet. There are so many dreamy ice cream recipes that I wanted to try — pistachio ice cream, raspberry frozen yogurt, and a vanilla pear biscuit log made with homemade vanilla ice cream. But all required an ice cream maker, and I could have done that, but I got lazy and turned to the ice pops chapter. I'm going through a serious popsicle phase right now (that's all I want to eat!), and the Blueberry Banana Milkshake Pops caught my attention. They're basically a smoothie in popsicle form (frozen banana and blueberries, almond milk, agave, and vanilla).

These were perfect on a 95-degree day last week!

If you love vegan dairy subs, this is the book for you. It's full-color, and all of the recipes sound (and look) so delicious!

Irie Vegan Kitchen's Sunday Brunch

I've mentioned Irie Vegan Kitchen a number of times on this blog, but when I did my last official post featuring their Sunday brunch, Chef Nigel and Andrea were cooking out of a different location. (downtown at The African Place). They're now serving brunch (and have been for more than year) out of their home in Orange Mound. It's a sort of secret supper club-style meal but at brunch time!

But it's not so secret! This morning, my friends and I brunched there, and Andrea gave me permission to publish their address and phone number in case new people are interested in coming over for brunch. They serve vegan brunch every Sunday from 11 a.m. to 4 p.m. out of their home at 806 Newell. Anyone is welcome, but an RSVP is required since they're limited on space. To RSVP, just call Nigel at 901-364-0650.

Their Sunday menu changes weekly, but a few things are always standard like the Tofu Scramble and Herbed Potatoes and Pancakes. Sausage in some form is generally always on the menu — sometimes patties, sometimes seitan sausage with peppers. Also, the pancakes vary in flavor. These pictured (from a few months ago) were blueberry, but this morning, they had strawberry coconut.

There's also typically always a Breakfast Sandwich.

Or a Breakfast Wrap. Both have Nigel's perfectly seasoned tofu scramble. The sandwich usually has some sort of vegan bacon or sausage (like above), but this morning, Nigel added fried plantains to Stephanie's sandwich!

One of my very faves is actually the Black Bean Wrap. Typically, I'd always go for seitan or tofu over beans, but Nigel does something magical to these black beans with rice/quinoa and veggies. The flavor is just amazing, and I love how it's grilled. Pictured here with a side of the Garlic Kale (always on the menu).

There are usually a few non-breakfast items, like vegan BBQ sausage sandwiches or black bean burgers. A few months back, Cassi ordered this plate of Stir-fry with Vegan Chicken and Rice.

Most items are a la carte and range from $3 to $7, but each week, Nigel features one big complete meal for $12 to $15. It always includes a main, a salad, usually some bread, and a side. Here's one complete meal that I got to go a few weeks back — Buffalo Wings with Vegan Ranch, Vegan Mac & Cheese, and Salad. That mac was probably some of the best I've ever had.

So if you're local or even planning to be visiting Memphis on a Sunday, be sure and give Nigel and Andrea a call a few days in advance and book your spot! They also do vegan catering orders.

Oh She Glows Every Day! Cookbook Review!

Angela Liddon's Oh She Glows is one of those special recipe blogs where I literally want to make EVERYTHING she cooks. Her recipes are healthy, yet decadent; nourishing, yet flavorful; and simple, yet no one would ever know you didn't spend hours in the kitchen making them.

Angela released her first beautiful, full-color Oh She Glows cookbook a couple years ago. And now she's out with a new book — Oh She Glows Every Day — filled with whole foods, plant-based meals that are quick and satisfying. Again, this book is full-color, and it's filled with stunning, gorgeously styled food photos. I can't stop staring at the vegan ice cream-topped flourless brownie on page 194. CAN'T. STOP. STARING.

I picked a couple of recipes to try for this review, but narrowing it down to two was difficult. I'd actually been thinking a lot lately about stuffed avocados because I'd had some a couple years back at a food truck. I was thinking of just throwing some together when I saw Angela's recipe for Stuffed Avocado Salad.

Two avocado halves are topped with a cold salad made from wheat berries (my favorite whole grain!!), black beans, corn, red bell pepper, cilantro, onion, and a lime-cumin dressing. And then that's all drizzled with a homemade lemon-tahini dressing. A salad with two dressings? Yes please! The wheat berries offer a nice chewy contrast to the soft avocado and beans, and the dressings are super-garlicky, which makes me happy.

Next up, I tried The Big Tabbouleh Bowl, which is actually the dish that's featured on the cover of this book.

So much goodness packed into this bowl! There's a homemade tabbouleh that's supposed to be made with hemp hearts and sorghum (instead of the traditional bulgar). But I couldn't find sorghum grain, so I used whole wheat Israeli couscous. There are also falafel-spiced chickpeas, which add an amazing flavor to this cold salad bowl. Angela also includes a recipe for her homemade hummus, but I had two containers of Sabra in the fridge, so I figured I should use what I had. There's also grilled squash and zucchini, which I prepared on my indoor countertop grill. You're supposed to serve the bowl with pita, but I have a freezer full of Ozery Bakery OneBuns (leftover from a review), so I toasted and cut up one of those instead.

Other things I want to make: Mac & Peas (made with a cashew-potato-carrot cheese sauce), Marinated Portabella Mushroom Bowl (with cauliflower mashed potatoes and brussels!), Ultimate Green Taco Wraps (with lentil-walnut taco meat and lettuce tortillas), 9-Spice Avocado Hummus Toast (because hummus, toast, and avocado are my favorite foods), and PB&J Thumbprint Breakfast Cookies (because cookies for breakfast).

There are also recipes for homemade nut butters (almond, roasted hazelnut-almond, and sunflower seed), a healthy caramel sauce, a gluten-free brown gravy, and even homemade coconut butter. 

Plus, Angela's desserts look both healthy and delicious. There's a Peanut Butter Lover's Chocolate Tart — with a peanut/oat crust and coconut/peanut filling — that sounds like my dream dessert

Stuff I Ate: Breakfast Edition

For some reason, I have a ton of random breakfast photos, so here's what I've been eating in the morning for the past few weeks.

I'll start with my very favorite breakfast meal — the Breakfast Sandwich! This one has Follow Your Heart Vegan Egg and Smoked Gouda, Simple Truth Organic vegan sausage, and Just Mayo Light on a plain B Free gluten-free bagel. I've noticed that any time I eat gluten-free bread or pasta, I tend to add gluten back in somewhere else (like with this sausage).

I bought a ton of cereal on manager's special at Kroger a while back, and it's taking me forever to work my way through this box of Kashi Island Vanilla shredded wheat. Seen here with fresh raspberries, vanilla cashew milk, and more vegan sausage. I love cereal, but I'm always hungry again a couple hours later.

This morning, I had the most fabulous bowl of Kite Hill Vanilla Almond Yogurt with Blueberries and Larabar Cinnamon Nut Renola (granola with almonds, sunflower seeds, and raisins). On the side is Sweet Earth Benevolent Bacon (#nobaconmonth). The cinnamon granola and the vanilla yogurt were just made for each other. Definitely a combo I'll be eating again.

Another yogurt bowl — Kite Hill Strawberry Almond Yogurt with Raspberries and Lazy Susan's Cranberry Chocolate Chip Granola (from a Vegan Cuts snack box). Loved the chocolatey granola with this berry yogurt. Kite Hill really does make the best vegan yogurt. People complain about how sweet vegan yogurts are, but I say, the sweeter, the better. I want my yogurt bowl to taste like dessert.

Speaking of dessert for breakfast, I had this Chocolate Espresso Protein Pudding after my run yesterday morning. It's from this recipe on the Vega website. I used silk tofu for the base, and then I added Vega Sport Mocha protein powder, cocoa powder, maple syrup.

On my strength training/cross-training days, I have breakfasts without protein powder, like the cereal and yogurt and breakfast sandwiches. But on days that I run, I either have protein pudding, protein ice cream, protein smoothies, or protein waffles/pancakes. I've been loving this Strawberry Vanilla Protein Smoothie — half a frozen banana, cup of cashew milk, cup of frozen strawberries, scoop of Vega One French Vanilla protein powder, and CocoWhip Light.

It wouldn't be a breakfast round-up without FitQuick! Y'all know I love my protein waffles and pancakes made with FitQuick mix. It's so easy — just add plant milk! And each serving has 22 grams of protein. I've been all over the FitQuick Pizza Waffles lately. One morning, I mixed some kalamata olives and garlic-parsley olive oil into the batter, and then I cut the waffle into dippin' sticks. That's Follow Your Heart vegan grated parm on top of my marinara.

On Labor Day, I had some leftover Tofurky Spinach Pesto sausages from camping. So I cut one up and made a real pizza using a FitQuick pizza waffle. Because the FitQuick and Tofurky are both high in protein, this meal had 55 grams of protein! And people wonder where vegans get their protein. Ha!

September is NO BACON Month!

Happy No Bacon Month! The makers of the most awesome vegan bacon bits on the planet — Cool Foods Vegi Bacon Bits & Dips — have declared September a bacon-free month (or, at least, meat-bacon-free) since September 3rd was International Bacon Day. I missed posting on the actual day because I was out of town.

But it's not too late to mention their campaign to protect pigs by reducing bacon and pork consumption in the month of September (and honestly, if you can make it a month, you might as well give it up for life, right?). Cool Foods has put together a really awesome website filled with fun pig facts and a place to pledge to go bacon-free in September. They're also asking people to tweet about why they're skipping bacon using the hashtag #NoBaconDay.

I'm fresh out of Cool Foods bacon bits. I reviewed them awhile back, and then I immediately ordered two more bags because they're seriously the best bacon bits I've ever had. They're made out of pinto bean pulses, and they're super smoky and crunchy! I'm about to go order more right now. But in the meantime, I celebrated No Bacon Month today with a Vegan BLT made with Sweet Earth Benevolent Bacon, Just Mayo Light, B Free white gluten-free bread, tomato, and lettuce.

If you need a reason to give up pig bacon, here's a big one: Pigs rank #4 in non-human animal intelligence, just after chimps, dolphins, and elephants. In our culture, we don't eat chimps, dolphins, or elephants, so why are we eating pigs? Think about that. The cognition level in pigs is the same as a three-year-old child, and you certainly wouldn't eat a child (or a human of any age!), so again, why pigs? It just makes no sense. And it's cruel and awful and bad for your health.

Even though I'm out of Cool Foods Vegi Bacon Bits & Dips, I'm posting a picture of this salad I made awhile back with the bits because they're awesome. You can apparently also make an excellent dip using their bits, but I've not tried that yet. All the more reason for me to go order some more right now.