Denise’s “Double Mint Chocolate Muffins, Eggs & Bacon” – from Pink Vegan – Breakfast In Bed-Fest entry #7

2014 'Breakfast In Bed-Fest' on Canned-Time.com My ‘Breakfast In Bed-Festival’ this year is really just a sneaky way of sharing my favorite Vegan bloggers best breakfast recipes with you all and having a bit of competitive fun all the while.  As I have said too many lots of times before, I leave out for work in the pre-pre-dawn hours, more like the middle of the night for some, I’m sure. I don’t get the luxury very often to enjoy a wonderfully fresh home made breakfast to enjoy in the comfort of my home.  So I’m hosting a little monthly highlight this year of the best of the best in healthy breakfast ideas for days when I am able to spend more time enjoying breakfast. I’ve asked 12 of the most creative, health conscious and economically minded  bloggers to each share 1 breakfast that highlights both their own website and their own ingenuity for eating healthily, kindly and creatively.  At year’s end, we’ll have a little vote on which month’s posting you all enjoyed the most and congratulate the winner with a few kind words and some prizes.  There’s a Pinterest board you can follow to see how the event unfolds each month with all the recipes and news about my Breakfast In Bed-Fest and it’s participants.  

This month, I’m welcoming Denise

from Pink Vegan.

Her ‘Double Mint Chocolate Muffins, Eggs & Bacon’

are the 7th Breakfast In Bed-Fest entry.

 
I’d like to thank Angela for inviting me to participate in this event !!!  It is VERY exciting !!!  When I think of breakfast at a Bed & Breakfast place, I think of eggs, toast and bacon.  SO, I decided to make a vegan version of these !!!!  (only I made muffins instead of toast).  I hope you enjoy the recipes !!
 
Sweet Potato Spinach Tofu Scramble
 
I think these are MUCH better if the package of tofu is frozen first.  Just make sure to take it out of the freezer in advance so it will be thawed when you are ready to make these. I combined my 2 favorite scramble recipes: my spinach scramble and my sweet potato scramble . The sweet potato adds a nice flavor to the tofu scramble. 
 

Ingredients:
1 cup chopped veggies of your choice (I use bell peppers and onion) 1-10 oz package of frozen spinach, thawed and drained 1 cup chopped sweet potato  ——– 1 pkg firm or extra firm tofu (water packed), drained and squeezed dry 1/2 tsp turmeric 1/2 tsp garlic salt 1 tsp onion powder 1 tsp garlic powder 1/4 tsp black pepper 1 tsp dried mustard powder 2 Tbsp Nutritional Yeast Flakes  ——– 1/4 cup coconut bacon (optional)

 

Directions: Drain the package of tofu and squeeze to get out as much water as possible.  Cook the sweet potato in the microwave for a couple minutes to soften.  Then cut the sweet potato into chunks and add to pan. I actually cook the veggies in the pan with a little water to soften them and slightly caramelize them – before adding the tofu . Then crumble the tofu and add to the veggies in the pan.  Add all spices. Add the coconut bacon when the scramble is almost done. Cook over medium-low heat until they are the consistency you like.  I happen to like mine on the drier side (because I usually put ketchup on them !!!).  

 
 
Coconut Bacon
 
All the Coconut Bacon recipes seem to be basically the same.  I adjusted the amounts according to my liking !!!  I reduced the liquid smoke by quite a bit because I didn’t want a strong liquid smoke flavor.
 
  
Ingredients:
 

2 cups unsweetened coconut flakes 

1 tsp liquid smoke

1 Tbsp Bragg Liquid Aminos

1 Tbsp maple syrup

1/4 tsp SMOKED PAPRIKA

 

Directions:

Put all ingredients in a plastic bag and shake well so the coconut flakes  are evenly coated.

Lightly spray a baking sheet with oil and arrange coconut flakes in a single layer on the baking sheet.

Bake at 325 degrees for about 15 – 20 minutes or until nicely browned. Turn the coconut flakes over every 5 minutes so they cook evenly.  The coconut flakes will get crispy as they cool.  These burn quickly, so make sure to check and turn every 5 minutes.

 
 
Double Chocolate Mint Muffins 
 
These are REALLY good…they have a nice mint flavor – not too strong.  The chocolate chips are a nice addition.   They have a rich chocolate flavor.   
Ingredients:
1 and 1/4 cups whole wheat flour  1/4 cup Sucanat   (or brown sugar)  1/3 cup unsweetened cocoa powder

1 tsp baking powder 1/2 tsp baking soda

1/8 tsp salt

1/2 cup vegan chocolate chips 

 ——–

3/4 cup unsweetened applesauce

3/4 cup unsweetened almond milk

1 tsp vanilla extract

2 tsp Peppermint Extract

2 large very ripe bananas, mashed

 

Directions:

Mix applesauce, milk, vanilla, peppermint, and mashed bananas in one bowl. 

Mix the dry ingredients in another bowl.    

Add the dry ingredients to the wet ingredients and stir just until the dry ingredients are moistened.  

Pour into muffin pan and bake at 350 degrees for about 20-25 minutes or until toothpick inserted in the center comes out clean.  

 
 I started this blog because I am always modifying recipes and usually don’t write down the changes I make; therefore, it is hard to recreate the recipe again…..Or, I can’t even find the original recipe I modified. I decided if I started a blog, I could easily find my recipes !!!!!! Also, instead of e-mailing recipes to friends and family, they can just look at the blog. As a vegan, I am always looking for healthy recipes that are easy to make and taste good. I try to make all my recipes without any added oil. 
 

 

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7 thoughts on “Denise’s “Double Mint Chocolate Muffins, Eggs & Bacon” – from Pink Vegan – Breakfast In Bed-Fest entry #7

  1. The Vegan 8

    Chocolate and mint have to be one of my favorite combos out there….my ultimate chocolate combo is with espresso, but mint is a close second, and these sound fabulous!! That would make me very happy to have for breakfast in the morning!

  2. narf77

    Looks like a fine gustatory brunch to me Ms Angela…perfect for a lazy Sunday morning. Now I just need to teach Bezial to cook and I will get to stay in bed under the covers and enjoy something delicious… ;)

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