Vegan Breakfast Tostadas from Food52 Vegan

Hi! Hello! It's FRIDAY!

Let's talk cookbooks. What are your current favorites? Do you only collect but not really use your cookbooks? Do you use them all the time? I want to  know! I'm fairly obsessed with cookbooks myself, but I'm sure you could have guessed that. I go through phases of using and not using cookbooks, but when I do use them I kick myself for the times I don't use them. They're such a source of inspiration for me when it comes to meal planning, developing my own recipes, and photography. They also have this soothing affect on me. Flipping through a cookbook can instantly chill me out, especially if the couch, a blanket, and coffee are involved.

So today I'm sharing a savory vegan breakfast recipe for Breakfast Tostadas with Refried Black Bean and Cabbage Slaw! Uhh, yum. Right?? This recipe is straight from the recently released Food52 Vegan cookbook, written by my talented + sweet friend Gena! Girl knows her way around a kitchen.

I obviously had to share a breakfast recipe, and I know many of you have asked for more savory vegan breakfast ideas, so I thought this would be perfect. And I actually made TWO of Gena's savory breakfast recipes, to get you even more excited for this book!

The second recipe (you'll have to buy the book for this one!) I made were Gena's Tempeh and Sweet Potato Hash. Both recipes are loaded with flavor and such a fun change of pace for breakfast or brunch. 

Gena has filled the pages of this book with so much goodness. You'll find everything from simple recipes perfect for weeknights and busy mornings, to timeless classics with a vegan twist. But Gena doesn't stop there! She also adds so many impressively creative recipes you never would have though to create on your own.

If you've been intimidated by vegan cooking in the past, or are simply looking for a cookbook with recipes you'll actually want cook all of the time, I highly recommend Food52 Vegan!

I should also mention, the photography in this cookbook is beyond stunning. I'm a HUGE fan of James Ransom's work (he's the food photography at Food52) and love flipping through the pages to see his work.

Here are some of the recipes I'm dying to try!

• Cauliflower and Oyster Mushroom Tacos
• Mushroom, Chard, and Quinoa Enchiladas
• Greek Salad with Tofu Feta
• Jamaican Jerk Chili with Quinoa and Kidney Beans
• Creamy Tomato Soup
• Peach Crumble Coffee Cake
• Perfect Pumpkin Pie

Print Recipe!

Reprinted with permission from Food52 Vegan, by Gena Hamshaw,copyright © 2015, published by Ten Speed Press, an imprint of PenguinRandom House LLC. Photographs copyright © 2015 by James Ransom

Breakfast Tostadas with Refried Black Beans and Cabbage Slaw

vegan, gluten-free // serves 4

You can make these tostadas as fancy or as simple as you like. If you know you’ll be short on time, prepare the refried black beans a day in advance, then throw the cabbage salad together in the morning. If you’re preparing them for brunch on a leisurely morning, it’s worth your while to make the cashew queso (see the Flavor Upgrade at right), too. It’s the ultimate comfort food sauce—tangy, salty, and versatile. Once you try it, you’ll want to smother everything with it, from baked potatoes to steamed broccoli to rice and beans.

Refried Beans

• 1 tablespoon olive oil
• 1 large white onion, chopped
• 1 poblano or jalapeño chile, finely chopped
• 1 clove garlic, minced
• 3 cups (510g) cooked black beans (see page 000)
• 1 ⁄2 teaspoon salt
• 1 1 ⁄2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 ⁄2 cup (120ml) vegetable broth, or as needed
• 2 1 ⁄2 tablespoons lime juice, divided

Tostadas

• 3 cups red or green cabbage (or a mixture of both), finely shredded
• 2 green onions, green parts only, chopped
• 1 1 ⁄2 tablespoons olive oil
• 1 tablespoon lime juice
• 2 teaspoons agave nectar
• Salt and pepper
• 8 (6-inch/1) corn tortillas
• 1 large Hass avocado, sliced
• 1 ⁄2 cup (20g) chopped fresh cilantro

1. Preheat the oven to 325°F (165°C).

2. To make the refried beans, heat the olive oil in a large skillet over medium heat. Add the onion and chile and sauté until the onion is tender and translucent, about 8 minutes. Add the garlic and sauté for 1 minute. Add the black beans, salt, chili powder, and cumin and cook, stirring occasionally, until everything is heated through, adding the vegetable broth as needed to prevent sticking. Remove from the heat and stir in the lime juice. Transfer to a food processor and pulse until fairly smooth, without many whole beans—or to whatever texture you prefer; alternatively, you can use a potato masher or even a fork to mash the beans.

3. To make the slaw, put the cabbage, green onions, oil, lime juice, and agave nectar in a bowl and toss until thoroughly combined. Season with salt and pepper to taste.

4. Place the tortillas in a single layer on two baking sheets. Bake for 15 minutes, until crispy. To assemble each tostada, spread about 1 ⁄4 cup (60ml) of the refried beans on a tortilla. Top with 1 ⁄4 cup (60ml) of the slaw, a few slices of avocado, and 1 tablespoon of the cilantro.

Flavor Upgrade
Cashew Queso: In a blender or food processor, puree 1 cup (130 g) cashew pieces that have been soaked for at least 3 hours then drained, 1 ⁄3 cup (25g) large-flake nutritional yeast, 3 ⁄4 teaspoon salt, 1 teaspoon chili powder, 1 ⁄2 teaspoon smoked paprika, 1 cup plus 2 tablespoons (265ml) water, 3 tablespoons tomato paste, and 2 tablespoons freshly squeezed lemon juice until totally smooth. Drizzle on top of each tostada before serving.

Now, we eat breakfast tostadas and cheers to Friday. But before you break out the Friday cocktails, don't forget to grab yourself a copy of this book!

Ashley

Pumpkin Spice Hemp Milk

Can we not talk about the embarrassing amount of time that's gone by since my last post? 

Perfect! Thank you. I love you guys so dang much for understanding.

Part of the reason it's been awhile since my last post is that my recipe ideas have been few and far between. For the past few months all of my creative energy has been going into photography. So rather than try and force a recipe I waited until I came up with something that was worth sharing. And also until I had time to share it. 

Although it still feels like summer in Colorado, I have fall on the brain. Possibly my favorite time of year. Jeans, sweatshirts, pumpkin in everything. The absolute best. 

I was trying to think of how to use pumpkin in a fresh, new way this year. In the past I've used it in a single serving muffin, buckwheat bakes, breakfast cookies, granola, the best ever pumpkin oatmeal, pumpkin oatmeal cookie s'mores, milkshakes, pumpkin spice swirl brownies, soft batch cookies, and almond butter cups.  For the love of pumpkin.

So how could I change things up this year?

Um. Hello. Pumpkin spice hemp milk! I was thinking about hemp milk and how it has a naturally earthy flavor. And also how it's loaded with healthy fats and so many other nutritional benefits. But I know some people aren't the biggest fans of its earthy taste. So my thinking was, maybe the pumpkin spices would compliment but also help mask the hemp flavor. And it did just that!

You can still taste the hemp but the pumpkin spice flavors blend together perfectly.

But juuuust in case you think hemp milk tastes like dirt (it's fine, I understand), I also made pumpkin spice almond milk using blanched almonds. (Check the tips below the recipe!)

BTW - If you didn't know, blanched almonds are THE WAY TO GO when making homemade almond milk. (I discovered this when I made Vanilla Bean Almond Milk awhile back.) Using blanched almonds will avoid that bitter, funky flavor caused by the skins of almonds. You can either buy blanched almonds or soak raw almonds for 8+ hours and easily remove the skins. You won't believe the taste!

The milk (both versions) thickens up quite a bit, especially once refrigerated. The thickness lands somewhere between your average nut-milk and a smoothie. I have been pouring it over granola, using it when cooking oatmeal (with a bit of water), and enjoying it as a post-workout recovery drink. The hemp version is especially packed with protein, healthy fats, magnesium, iron, and other important minerals. It also gets a big boost of vitamin A from the pumpkin and anti-inflammatory properties from the turmeric.

Plus it tastes like liquid pumpkin pie!!!!!!!!

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Print Recipe!

Pumpkin Spice Hemp Milk

gluten-free, vegan, nut-free, refined sugar free // yields: appx. 32oz

• 4-5 medjool dates, pitted
• 3 cups water 
• 1 cup hulled hemp seeds (aka: hemp hearts)
• 1/2 - 3/4 cup unsweetened pumpkin puree
• 1 1/2 teaspoons pure vanilla extract
• 1 - 1 1/4 teaspoon cinnamon
• 1/2 - 3/4 teaspoon ginger
• 1/2 teaspoon turmeric (optional)
• 1/4 - 1/2 teaspoon nutmeg
• 1-2 small pinches clove
• pinch of salt

Soak the pitted dates in a small bowl of hot water for 10-20 minutes. Make sure you're using fresh dates (they should be sticky/gooey) for this recipe.

Place the soaked dates along with all other ingredients (starting with the lesser amount for the pumpkin + spices) in your blender. Turn on low and work up to high, blending for about 1 minute. You want to make sure the dates are fully incorporated. Taste and add more spices if desired. (I preferred the higher measurement for each.) For a slightly thicker texture, add another 1/4 cup of pumpkin.

Pour into an airtight jar and keep refrigerated for up to 3 days. Shake well before using. 

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Tips:

• This will also work with sweet potato puree and butternut squash puree.
• The turmeric was added for its nutritional benefits and to enhance the yellow-orange color.
• If you're not going to use all of the milk, pour into ice cube trays to freeze then store the cubes in a freezer bag. Or, pour into a freezer bag and squeeze excess air out. Lay flat on a freezer shelf until frozen. Thaw in the fridge when desired.
• For less hemp flavor, blend the water and hemp seeds together first. Then strain the hemp milk into a large bowl using a nut milk bag. Save or discard the hemp pulp. Rinse out your blender. Pour the strained hemp milk back into your blender and proceed with adding the other ingredients.
• For the Pumpkin Spice Almond Milk version: Use 1 cup blanched almonds instead of hemp seeds. Use 3-4 medjool dates. All other ingredients stay the same. First, blend the almonds and water together. Place a nut milk bag over a large bowl and pour the milk through. Gently squeeze to help strain the milk. Save or discard the almond pulp. Rinse your blender and place the strained almond milk back in the blender. Proceed with adding the other ingredients and blending. Taste and adjust as desired. Refrigerate for up to 3 days in an airtight container.

I'm already working on a few new breakfast recipe ideas for the coming weeks. I am not anticipating another 1 1/2 months of silence, so check back soon! Somewhat soon. Like in a week! Hopefully! You guys rule.

Happy Monday. Now go make this milk.

Ashley