My Cafe Press Store

Make Custom Gifts at CafePress

Wednesday, November 1, 2017

My Version of a Vegan Ketogenic Breakfast


Back when I was in my teens and 20s, I was quite fat. I tried just about every diet on the market and one of the diets I tried was the Atkins diet. But, then again, this was before I became a vegetarian. It wasn't that difficult to keep on the Atkins diet as an omnivore. I lost a lot of weight in the first couple of weeks, but when the pounds stopped coming off, I lost interest in marinaded steaks and crispy chicken skin. And, quickly, the weight came back.

Fast forward X years. I've been a vegetarian now for 40 years, 28 of them as a vegan. And, while I did lose quite a bit of weight since then (about 80 or so) I still have about 30 or 40 or so pounds I'd like to drop (and I'd like my waist measurement to get below 35") so I still try to figure out how to improve my diet, how to lose weight.

Right now, I'm on a diet similar to Atkins in that it is low in carbohydrates. But the Ketogenic Diet is high in fat.

So, I was watching the Dr. Oz Show and they were discussing the Ketogenic diet and one of the women told of her breakfast. Since I started eating my version of this "Granola", I've, Thank G-d, started doing better.

I am currently eating Walnuts, Almonds and Macadamia nuts. So I buy containers and bags of Organic nuts in these three varieties, take each container and process them in the food processor to get chopped nuts. I take 1/2 cup chopped walnuts, 1/4 cup each of chopped almonds and macadamia, 2 Tablespoons unsweetened shredded coconut, 1 Tablespoon chia seeds, 1/4 teaspoon powdered stevia, and sometimes I add one or more of these: 1/4-1/2 teaspoon pumpkin pie spice, grated zest of 1/2 lemon, 1/4 teaspoon powdered vanilla. I mix this all together and add enough of either coconut "milk" or a vegan (the one I have now is almond based) liquid yogurt. I mix it all together and let it sit a bit before eating.

I also discovered that Bengal Spice (Celestial Seasonings) with a bit of stevia (1/8 teaspoon) and a Tablespoon or so of vegan "half and half" makes a great breakfast drink (and wind down at the end of the day drink).

BTW, I went to the Stop and Shop tonight after my last tutoring student. I bought out the last two containers of organic walnuts. I got to talking to the woman who was in front of me on line and I told her why I bought the walnuts (I needed them for breakfast). I also wrote down the name of my blog so she could "Google" it -- so I hope she finds this blog....

Added 1 7 2018: I started making a hot version of this -- put all the ingredients into a small-medium pot with a good cover -- cover the pot and put it on the lowest flame possible for about 10 or so minutes then let it sit another 10 or so minutes. Add the chia AFTER you cook the rest.

Sunday, September 24, 2017

Blueberry Breakfast Cake


I was at one of our local health food stores today where I met a young woman named Monet (sorry if I spelled that wrong). Somehow, we got to talking about us both being vegans and I mentioned that my diet was even more limited. She asked me what I ate for breakfast and I told her that lately I've been eating a Blueberry Breakfast Cake.

I started making the Cake after I began by using this recipe for Blueberry Breakfast Scones, but I started getting too lazy to make the batter into scones, so I use a loaf pan (lined with unbleached parchment paper).

I start with 1/2 an 8 ounce jar of organic unsweetened peanut butter (I like crunchy), 1/2 cup of pea protein (unsweetened, unflavored), 1 teaspoon powdered stevia, and flavoring, like vanilla (1/2 teaspoon powder) or grated organic lemon rind (from about one lemon), for example, 1/2 cup of (unsweetened) coconut milk (or almond, soy, cashew milk) and 1/2 cup almond "flour". I mix it all together. Then I add 1 cup of frozen, unsweetened organic blueberries. (Sometimes, I add 1/4 cup chopped walnuts.) Adjust the consistency with more coconut milk (if it's too stiff) or almond flour (if it's too loose). Pour it into a loaf pan (lines with parchment paper) and bake at about 300 to 350 degrees from 20-30 minutes. Check after about 20 minutes to see if it's "done" and bake more if needed.

I put it in the refrigerator and cut off a "slab" every morning -- sometimes I warm it in the oven (for a few minutes at about 250 degrees) or eat it cold. Hope you like it.

Tuesday, March 21, 2017

Half-Cup Blueberry-Maple-Walnut Pancakes


I had a craving for pancakes the other day. I don't know why, I just did. And, recently, when my alternative care medical practitioner put me on a very restrictive diet (not much more than the diet I was already one, but some things I hadn't been eating were allowed) he did permit me peanut butter (which I love) and berries. Since I'm allergic to strawberries, that, in my mind, meant blueberries and blackberries.

So I decided to try my hand at pancakes. I started with my 1/2 cup (hence the "Half-Cup" in the name) and took 1/2 cup of pea protein and 1/2 cup of almond "flour" (meal). To this I added 1/4 cup chopped walnuts, 1/2 cup blueberries (plus a few blackberries -- both were frozen), 1/4 teaspoon each vanilla powder, stevia powder and maple extract. I then added 1/2 cup (chunky) peanut butter and 1 cup (or two 1/2 cups) almond "milk". I blended it all together.

I took a parchment lined cookie sheet and spooned out the batter into rounds (the first day I had 4, the second day I had 7 and today I have 9). I put them in the oven -- this took some figuring out -- the first day, I put the temperature on 400F and left it in for 17 minutes (it got at big scorched), yesterday I put it in at 400F for 15 minutes (a bit less scorched). Today, I started at 350F and left it 13 minutes, then another 5 and then another 5. And that seems to work....

Sunday, January 1, 2017

Wheat (Grain) Free Kishka


I decided to make some easy to eat food to put in the freezer for later on. So I was thinking yesterday about how I could make vegan kishke that I could eat with my current "nuts, non-starchy vegetables, pea protein, herbal tea, stevia" and pretty much nothing else diet. I realize that people who are allergic or sensitive to nuts can't eat most of these recipes, but I can't eat much of anything else.

Anyway, I made some "flax eggs" -- 1/4 cup ground flax seeds with 3/4 cup of (filtered) water -- and whirred it together in a food processor -- then I added 1- 1 1/2 cups loosely measured coarse shredded carrots (I used a mix of three different colors of carrots) and whirred some more. Earlier, I had minced up 4-6 cloves of garlic (I leave the garlic for 1/2 hour before I cook with it) then, after about 15 minutes, I sliced up 3 scallions, greens and all and sauteed them in a tablespoon red palm oil (you can use coconut oil also) with 1 1/2 teaspoon of my spice mix (I use a mixture of many spices that I mix myself) and 1/8 teaspoon (or to taste) pink or sea salt. I also soaked a handful of dried mixed mushrooms (broken into smaller pieces) and strained them and put them in with the scallions. After the half hour of waiting was up, I added the garlic.

After the scallions, mushrooms and garlic cooked through and cooled a bit, I added them to the "flax eggs" with the mushroom soaking water. I whirred it around and put it in a mixing bowl. To this, I added 1/2 cup each of unflavored pea protein, almond "flour" (meal) and hazelnut "flour" (meal). I mixed that all together (with a spoon and my hands as needed).

I put the "dough" into parchment lined aluminum foil and rolled them like a tube and twisted the ends (parchment paper inside the foil) and baked them at 350 degrees for 40-50 minutes.