Warm & Delicious Breakfast Ramen Noodle Soup

This is off the beaten path. I don’t know about you but it’s not every day that I have soup for breakfast.  Come to think of it I’ve never had soup for breakfast… until now. And let me tell you, this was the perfect breakfast ramen soup recipe to try out.

No to mention, it’s the ideal time to get in on this cozy deliciousness too.  Because as the weather starts to get colder and Fall becomes Winter you’ll be so glad you started to perfect this recipe into the perfect bowl of breakfast ramen soup.

Here’s what you’ll need to get started with this recipe:

  • Sesame Oil
  • Minced Garlic
  • Chili Pepper Flakes
  • Vegetable Broth
  • Tahini

The best thing about this recipe is it’s so easy to make too! You’ll start by heating the sesame oil in a large heavy-bottomed saucepan. Once this is gets warmed and the garlic and begin to cook until fragrant. Then add the chili pepper flakes. What you’re doing here is basically making your own chili garlic oil. A super quick method that won’t be pungent but the flavor will still be enjoyable. 

Next, add your vegetable broth. I like to use the Better Than Bouillon Roasted Garlic Base. So, what I do here is add 8 cups of water and then stir in 4 Tablespoons of the bouillon base. Now you let it simmer together.  I let it simmer on low for about 20 – 30 minutes. The longer the better to let all the flavors infuse and merry together. 

Then turn off the heat and add the tahini right before serving. I used these organic ramen noodles and ensured they were cooked al dente or even a little less than al dente. Because they will continue to cook more in a hot broth.

Here are a few topping suggestions:

What other ways would you spice this breakfast ramen up and make it your own?!

Warm & Delicious Breakfast Ramen Noodle Soup

0 from 0 votes
Recipe by Sagen Jackson Course: BreakfastCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

30

minutes
Calories

200

kcal

The perfect off the beaten path breakfast for a cozy Fall/Winter morning

Ingredients

Notes

  • Please note calories listed above do not include suggested toppings as these may vary.

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Chickpea Scrambled Egg Breakfast Burrito

Breakfast Burrito

0 from 0 votes
Recipe by Sagen Jackson Course: BreakfastCuisine: MexicanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

10

minutes
Calories

660

kcal

Ingredients

Preparation

  • Smash chickpeas in a small bowl. Set aside.
  • Add 1 Tbsp oil to skillet and heat over medium heat. Then add chickpeas to skillet along with remaining scrambled egg ingredients.
  • Sauté scrambled eggs over medium heat until creamy.
  • Add eggs, spinach and pico de gallo to tortilla. Wrap and enjoy!

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The Best Ever Cheesy Hash Brown Casserole

If you are looking for an easy, crowd pleasing recipe you’re in the right place. This cheesy hash brown casserole can be as simple or as time intensive as you’d like. I started out with three ingredients plus seasonings and then the next time I made it I added toppings and mix-ins like pecan chorizo, red bell peppers, spinach and other yummy vegetables.

If you’re ready to get started let’s start baking!

Build Your Hash Brown Casserole

It all starts with picking the right potato.  If you’re like me you’re a potato snob. I mean it’s one of those simple pleasures that’s part of the vegan lifestyle. And I like to go full Bubba from Forrest Gump with it. I can eat potatoes fried, boiled, mashed, scalloped, shredded, baked, you name it! There’s a special love I have for potatoes.  So since I am very aware of this I try to make sure I am selecting the right potato. Because quality ingredients matter.

For this recipe I used simply potatoes.  They are a shredded hash brown that needs to be refrigerated until used. So I took about 2 cups of these hash browns and made a nice thick layer of hash browns in the bottom of my 8 x 8 glass dish.  You want a layer that’s about an inch thick.

Then comes the egg mixture.  This is where you basically begin to choose your own adventure. Do you want easy and bland or a few extra steps and flavorful? It’s your call but if you decide on flavor I’m happy to be your adventure guide and show you the way here.  

However, if you just want easy and bland, put three slices of the vegan cheese on top of the hash browns, pour Just Egg on top of this and move on to the section about baking. 

For my flavorful folks, welcome! Your cheesy and flavor packed adventure awaits.  Be sure not to skip the layering of the cheese on top of the hash brown but once you’ve finished this it’s time to season your Just Egg.  The Just Egg will need to be mixed with the following seasonings: 2 Tbsp Nutritional Yeast, 1 Tbsp Tapioca Flour (or Cornstarch), 1 tsp Black Salt, and 1 tsp Ground Mustard. Whisk this together and pour on top of the hash browns and cheese. 

We’re at a decision point yet again, Flavor or Easy?  If you’d like it easy, top the egg mixture with a few more slices of cheese and bake.

But if you’d like flavor here are a few suggestions for you.

  • Mix in veggies such as red bell pepper, spinach, tomatoes, etc
  • Top with sliced pecan chorizo
  • Top with freshly chopped chives

From here you’ll move on to baking this beauty.

Bake Your Hash Brown Casserole

Put your cheesy hash brown casserole in the oven for about 30 – 35 minutes. Careful to start watching the casserole around 25 minutes since everyone’s oven is different. 

You’ll want the top to be golden brown and bubbly. That’s how you’ll know it’s just about ready. To double check it’s readiness, I would insert a toothpick into the center of it. The toothpick should come out clean, definitely not covered in uncooked egg mixture.

Enjoy Your Hash Brown Casserole

To serve your cheesy hash brown casserole, make sure it’s served warm. While this is a great make ahead option and really good for leftovers it is best served warm.  If you have any questions be sure to drop them in the comments below. Would love to know what you think about this recipe.

Cheezy Hash Brown Casserole

0 from 0 votes
Recipe by Sagen Jackson Course: BreakfastCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

30

minutes
Calories

310

kcal

Ingredients

Preparation

  • Preheat oven to 375*.
  • Take an 8 x 8 glass baking dish and add hash browns to the dish. Pressing the hash browns around the bottom of the dish, forming a hash brown crust.
  • The top hash browns with three slices of cheeze. I tore up the cheeze and evenly placed on top of the hash brown.
  • Next, whisk together Just Egg, nutritional yeast, tapioca flour, black salt and ground mustard. Pour mixture on top of hash brown crust.
  • Add the remaining three slices of cheeze on top of egg mixture. If desired, add walnut chorizo on top for added flavor and protein.
  • Bake your cheezy hash brown casserole in the oven for 30 – 35 mins until egg has fully set and cooked.
  • Serve warm and enjoy!

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Chickpea Omelette

0 from 0 votes
Recipe by Sagen Jackson
Servings

2

servings
Prep time

10

minutes
Cooking time

10

minutes
Calories

605

kcal

Ingredients

  • 1/3 cup chickpea flour

  • 21/2 Tbsp tapioca flour

  • 1/2 tsp garlic powder

  • 1/4 tsp black pepper

  • 1/4 tsp onion powder

  • 1/4 tsp cayenne pepper

  • 1/2 tsp black salt

  • 1/2 tsp ground mustard

  • 2/3 cup water

  • Optional toppings: diced onions, spinach, green peppers, vegan cheeze, fresh herbs

Preparation

  • Heat 1 Tbsp of neutral oil in a skillet. Sauté all veggies, i.e. toppings, until desired tenderness. Set aside.
  • Then whisk together chickpea flour, tapioca flour, black salt, garlic powder, black pepper, onion powder, cayenne pepper, ground mustard in a medium mixing bowl.
  • Add water and continue to whisk until no lumps remain. Add sautéed veggies to mix and stir with a spoon. (Pro Tip: allow the batter to sit and develop a thicker consistency)
  • Heat 1 – 2 Tbsp of oil on a skillet. Pour in half the batter and spread evenly over the bottom of the skillet with a spoon.
  • Let omelette cook over medium heat for 3 – 4 minutes, then gently flip over with a spatula and cook the other side for an additional 3 – 4 minutes.
  • Repeat this process with the remaining batter. Serve omelettes warm & enjoy!

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When I first went vegan I was convinced I would miss out on things. Between Chik-fil-A, Burgers and Krispy Kreme donuts I have to be honest, I drug my feet a bit on the transition. Until I realized I could continue to make my favorites and they could even taste better than what I was used to. Like these easy, baked vegan donuts.

Ok, I’ll get real with you these don’t taste better than Krispy Kreme donuts but they are damn good and addicting. They will pair perfectly with your morning coffee or tea in the morning. Talk about a great vegan breakfast idea! Yes, please.

So how can you get off of this page (just kidding please stay as long as you’d like) and get these donuts on to your coffee table? I’ll show you how.

Prepare Your Donut Pan

Preheat oven to 350*. Then oil or grease your donut pan with a neutral flavored oil to prevent donuts from sticking to your pan. This is a crucial step because it will make it a lot easier for the donuts to slide out of the pan. (Tip: if you don’t have a donut pan you can easily make these into muffins)

Make Your Batter

In a large mixing bowl whisk together the dry ingredients including flour, baking powder, cinnamon, baking soda and salt. Set this aside while you mix together the other ingredients.

In a medium mixing bowl, whisk together almond milk, sugar, butter, apple cider, vinegar, and vanilla. Once mixed well, pour these ingredients into the dry ingredients and stir together. When mixing, mix well! Do not leave any lumps in the batter.

Then using a piping bag, or what I did was cut a small corner of a ziplock bag and created a makeshift piping bag, gently pour the batter into the donut pan. You can also spoon the batter into the donut pan as well.

Bake Then Ice

Bake donuts in preheated oven for about 10 minutes or until golden brown.

While donuts are baking mix the icing ingredients together. If you want to make two separate colors of icing split the icing once the powdered sugar and almond milk have been mixed together and add the powdered colorings separately, in two different bowls.

Then Ice the donuts using a spoon and a little flicka tha wrist and viola! Perfectly Sweet Iced Cinnamon Vegan Donuts. Enjoy!

P.S. These donuts would go very well with a warm London Fog. Mmmm, cheers !

Perfectly Sweet Cinnamon Vegan Donuts

0 from 0 votes
Recipe by Sagen Jackson Course: Breakfast, BrunchCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

10

minutes
Calories

215

kcal

A great vegan donuts recipe perfect to make your own creations during the holidays.

Ingredients

  • Vegan Donuts
  • 1 c. all-purpose flour

  • 1 tsp. baking powder

  • 1 tsp. ground cinnamon

  • 1/2 tsp. nutmeg

  • 1/2 tsp. baking soda

  • 1/2 tsp. kosher salt

  • 2/3 c. unsweetened almond milk

  • 1/2 c. coconut sugar

  • 1/4 c. melted vegan butter

  • 2 tsp. apple cider vinegar

  • 1 tsp. pure vanilla extract

  • Icing
  • 1 cup powdered sugar

  • 2 – 4 Tbsp almond milk

  • Beet root powder

  • Sweet potato powder

Preparation

  • Preheat oven to 350*. Then oil or grease your donut pan with a neutral flavored oil to prevent donuts from sticking to your pan. This is a crucial step because it will make it a lot easier for the donuts to slide out of the pan. (Tip: if you don’t have a donut pan you can easily make these into muffins)
  • In a large mixing bowl whisk together the dry ingredients including flour, baking powder, cinnamon, baking soda and salt. Set this aside while you mix together the other ingredients.
  • In a medium mixing bowl, whisk together almond milk, sugar, butter, apple cider, vinegar, and vanilla. Once mixed well, pour these ingredients into the dry ingredients and stir together. When mixing, mix well! Do not leave any lumps in the batter.
  • Then using a piping bag, or what I did was cut a small corner of a ziplock bag and created a makeshift piping bag, gently pour the batter into the donut pan. You can also spoon the batter into the donut pan as well.
  • Bake donuts in preheated oven for about 10 minutes or until golden brown.
  • While donuts are baking mix the icing ingredients together. If you want to make two separate colors of icing split the icing once the powdered sugar and almond milk have been mixed together and add the powdered colorings separately, in two different bowls. Then Ice your donuts and enjoy!

Notes

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When I first brainstormed this waffle breakfast sandwich recipe I considered making a chaffle. Have you heard of them? Basically, it’s shredded cheese mixed into waffle batter to make a cheese waffle. In theory this sounds really good. But I personally am still a bit skeptical about vegan cheeses so I went another route.

I must say I’m happy I did. This waffle breakfast sandwich recipe is perfect if you’re looking for breakfast on the go or simply wanting to try something new. Plus, I got a cute dash mini waffle maker out of it and now I make waffles quickly and easily.

It reminds me of going to a breakfast buffet where they have the waffle makers. I remember the last time I used one. I was staying overnight at a hotel because the air conditioner in my house had gone out.  So, I needed somewhere quick and easy to stay. 

I found a good hotel about twenty minutes away and was able to get free breakfast vouchers during my visit. Talk about a silver lining during a frustrating time. I mean it was the dead middle of a Texas Summer and the air conditioner could not have picked a worse time to call it quits. So even the tiniest win like getting free breakfast vouchers was a pick me up.

The next morning upon waking up I was like a kid on Saturday morning excited to watch their favorite cartoon line up. I happily scurried down the stairs to the breakfast bar, excited I didn’t have to cook or clean for breakfast that morning. When I got down there I noticed the waffle maker and made a B-Line for it.

Now, I am very intentional when I make my waffles. I personally don’t like them too crispy. I prefer my waffles crisp around the edges, soft and fluffy on the inside and a light golden brown. Which is exactly how I made my waffle that morning. While it wasn’t as creative as this waffle breakfast sandwich it definitely hit the spot. But I digress..

Another reason I love this recipe is it’s simple. You can likely make the waffle batter using what you already have in your fridge and pantry.  Which is great news because I don’t know about you but as much as  I love going to the grocery store, going every day is simply not an option.

So let’s start waffelizing!

Make Your Waffle Breakfast Sandwich Batter

First things first is you’ll want to grab all your ingredients for your waffle batter. I used a great recipe I found from the Vegan Heaven blog to make this waffle batter. Here’s what she used:

All ingredients I would consider necessary staples for any vegan kitchen.

Once you whip up your batter you’ll want to multi task. This is one of my favorite things to do in the kitchen. It’s kind of like dancing. In fact I typically have music going on while doing this to keep myself tuned in. I love perfectly timing out my actions and happily cooking as it all comes together.

So there are a few things that will need to be done:

  • You’ll want to start heating up your waffle iron
  • Get your sandwich ingredients out and prep them (apple sage sausage, Just Egg patty, spinach and cheese if you’d like)
  • Start heating up your skillet to cook the sausage

Prepare and Cook Your Waffle Sandwich Ingredients

Start with slicing and cooking your sausage in the skillet. This will give it enough time to brown and evenly cook through. As your sausage cooks, add your batter to the waffle iron and let this cook for 2 – 3 minutes. It cooks fast!

Then you’ll cook your next waffle. Remember you need two waffles to make this waffle breakfast sandwich recipe.

I was able to cook my sausage and Just Egg patty in the same skillet. If you have the ability to do this I would recommend you do. This saved me time on the dishes later! I love cooking but dishes are not my favorite thing do so saving time here is a plus.

As it all comes together you’ll end up with something like this:

Assemble Your Waffle Breakfast Sandwich

Now comes the easy part! Simply layer your breakfast sandwich ingredients starting with your waffle then adding spinach, egg, sausage and topping with second waffle. Don’t forget your maple syrup for dipping if you’d like!

The Perfect Waffle Breakfast Sandwich

0 from 0 votes
Recipe by Sagen Jackson Course: Breakfast, BrunchCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

15

minutes
Calories

923

kcal

Ingredients

  • Waffle Batter
  • 2 cups all-purpose flour

  • 2 cups almond milk

  • 2 teaspoons baking powder

  • 2 tablespoons melted coconut oil or canola oil

  • 1 pinch salt

  • 2 teaspoons natural vanilla extract

  • 3 tablespoons coconut sugar or brown sugar

  • 2 tablespoons unsweetened apple sauce

  • Other Sandwich Ingredients
  • Field Roast Apple & Sage Sausage

  • Just Egg Patty

  • Fresh Spinach

Preparation

  • Heat waffle iron according to iron directions.
  • Combine and whisk together all waffle batter ingredients. Careful to ensure all lumps are removed and batter is smooth.
  • Add batter to waffle iron and allow to cook until waffle is golden brown, approximately 2 – 3 minutes. Repeat until there are two waffles for the sandwich.
  • While waffles are cooking heat up the sausages and Just Egg patty in a separate skillet according to package directions.
  • Once all ingredients are finished cooking assemble your sandwich. Serve warm.

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As I write this it is officially the first day of Fall. I have to admit I am really beginning to get into Pumpkin Spice season! It’s been a lot of fun getting creative and thinking of different ways I can recreate Pumpkin Spice for you. I am particularly loving this recipe. I’m not quite sure why I love it. Perhaps it’s the novelty of breakfast cereal.  Or the fact that I made breakfast cereal. But either way I truly hope you enjoy it.

This Pumpkin Spice Cinnamon Toast recipe was pretty easy to make and surprisingly made quite a bit of cereal. Not to mention the flavor is fantastic.

Aside from that, one of the things I love about cooking is I know where my ingredients are coming from. I never have to guess what’s in this? It’s such a comforting feeling. Especially with breakfast cereals. There are so many crazy preservatives, sugars and who knows what else in our cereals these days I barely even pick up a box to purchase anymore.

So, when this idea popped into my head I thought why not? It’s a great way to sit with that nostalgia from childhood while also satisfying a craving. Not gonna lie, it was a lot of fun waking up the next morning after making this and eating this bowl of cereal.  After all, it’s the little things ya know?

Now let me share that same experience with you! Here’s how to make this Pumpkin Spice Cinnamon Toast Crunch Cereal. 

Make Your Pumpkin Spice Cereal

Start by preheating your oven to 350 degrees F.  Then mix 1 tablespoon of pumpkin pie spice and ½ cup granulated sugar together in a small bowl. For now, set this aside. This will be used to sprinkle on top of the pumpkin spice breakfast cereal.

One of the greatest things about this recipe is you only have to use one bowl. There’s not a separate bowl for the wet ingredients or the dry ingredients. You simply add all of the ingredients for your dough into the food processor

Prepare Your Pumpkin Spice Cereal

Once your dough has been formed you will roll out onto a floured surface. For the crunchiest cereal you will want to roll your dough out thin, about the thickness of a quarter.

Now of course this wouldn’t be any good without spreading pumpkin butter on it.  This is what will give your cereal that balanced flavor you’re looking for. So, once the butter has been melted mix in the pumpkin puree and brush on top of the rolled out dough. Then sprinkle the pumpkin pie spice sugar mixture on top of this. 

In order to quickly and easily cut the dough into small bite sized pieces I used a pizza cutter.  Then make sure to space out the cereal on the parchment paper so each piece of cereal can be evenly baked. 

Bake Your Pumpkin Spice Cereal

Bake the cereal in your preheated oven for 12 – 15 minutes. Keep an eye on the cereal around the 10 minute mark so you’re careful not to burn. 

Then allow your cereal to cool completely before serving. If you’re like me you’ll sneak a few pieces as it cools just to taste.  I found I could eat this by itself or with milk. I loved eating this either way! 

To get the full recipe and preparation instructions check them out below.

The Best Pumpkin Spice Cinnamon Toast Crunch Cereal

0 from 0 votes
Recipe by Sagen Jackson Course: BreakfastCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

15

minutes
Cooking time

15

minutes
Calories

562

kcal

Easy, crunchy pumpkin spice breakfast cereal.

Ingredients

  • 1 Tbsp plus 1/2 tsp pumpkin pie spice

  • 1/2 cup granulated sugar

  • 1 1/4 cups whole wheat flour

  • 1 1/4 cups all-purpose flour

  • 1/2 tsp kosher salt

  • 1 cup cold salted butter, cut into 1/2 inch pieces

  • 1/2 cup cold water

  • 2 teaspoons vanilla extract

  • 4 tbsp salted butter, melted

  • 1/4 cup pumpkin puree

Preparation

  • Preheat the oven to 350 degrees F. Prepare the pumpkin pie spice sugar by combining 1 tablespoon pumpkin pie spice and the sugar.
  • In a food processor, combine the whole wheat flour, flour, remaining 1/2 teaspoon pumpkin pie spice, salt, and butter. Pulse the dry mixture together until the mix clumps together to form pea-size balls. Add the vanilla, and 1/2 cup cold water, slowly about1 tablespoon at a time, until the dough comes together and forms a ball. If the dough feels dry, add 1-2 tablespoons additional water.
  • Take the dough out of the food processor and place onto a floured surface and form into a ball. Divide the dough in half. Working with one piece of dough at a time, roll the dough as thin as you can, preferably an 1/8-inch thick (about the thickness of a quarter).
  • Transfer the dough to a large piece of parchment paper. Mix the melted butter and pumpkin puree together to form a pumpkin butter. Brush the dough with the melted pumpkin butter and sprinkle generously with pumpkin pie spice sugar. Cut into 1/2-inch squares. Repeat with the remaining dough.
  • Carefully transfer the parchment paper to a baking sheet. Separate the squares, spacing them a 1/2 inch apart.
  • Bake 12-15 minutes or until golden brown. Be sure to check around 10 minutes to avoid burning. Let cool completely, then store in an airtight container for up to 1 week.

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The Ultimate Vegan Chicken & Waffle Cake

Yes, we’re going there with this chicken and waffles recipe. But don’t worry we’re not going so far that we lose all sense of flavor. We’re going just far enough to get out of our comfort zone and experience a burst of salt, crunchy “chicken” paired with a sweet batter.

Of course, this is not a chicken and waffle recipe you’ll want to cook everyday. This is more of a brunch party recipe. So go ahead and bookmark this recipe for that special brunch occasion.

I don’t bake cakes often not necessarily because of the time it takes but more because I will eat all of the cake. And while I’m all for eating the damn cake, sis. I also am much more for being healthy and being mindful of my sugar intake. That said a girls gotta have cake sometime!

To kick this recipe off take out a large mixing bowl. In this bowl, stir together almond milk and apple cider vinegar to make your vegan buttermilk. Vegan buttermilk adds a great acidity to your vegan baking creations, marrying well with other ingredients and allowing your cake to rise and be fluffy! But in order for this to “activate” you’ll want to set it aside for at least five to ten minutes.
Meanwhile, preheat the oven to 350 degrees Fahrenheit and lightly grease three circular 9 inch cake pans.
Next, you’ll want to lightly air fry your nuggets. Do not cook them all the way as they will continue cooking in the cake batter but we will get the process started. So, place your nuggets in the air fryer on 400 degrees Fahrenheit for 5 – 7 minutes. Once finished roughly chop and set aside.
In a medium sized mixing bowl, whisk together flour, baking soda, baking powder and salt. Set aside
To the large mixing bowl with vegan buttermilk add oil, sugar, vanilla extract and the butter extract. Whisk well until all ingredients are combined. Mix until all lumps have been removed and batter is smooth. Then gently fold in nuggets.
Evenly add batter to oiled cake pans and bake in the oven until a toothpick comes out clean, about 25 – 27 minutes. Do not open the oven for the first 20 minutes. You want all three cakes to be golden brown.
Allow the cake to cool completely before handling. While cake is cooling prepare the maple cream icing.
Add all maple cream icing ingredients to medium mixing bowl and whisk together until smooth. May need to add more (or less) milk depending on thickness of icing.
Once cake has cooled, gently slice off rounded top so that each cake has a flat, leveled top or layering. Then generously add icing to the top of one layer until top of cake round is completely covered. Add second layer of cake on top and repeat until all three layers are staked and iced. Lastly, go around with your icing knife the sides of the cake to ensure cake is covered with icing.
Garnish top of cake with remaining pieces of nuggets and enjoy!

The Ultimate Vegan Chicken & Waffle Cake

0 from 0 votes
Recipe by Sagen Jackson Course: DessertCuisine: AmericanDifficulty: Medium
Servings

20

servings
Prep time

30

minutes
Cooking time

30

minutes
Calories

471

kcal

Ingredients

  • 3 cups plain, unsweetened almond milk

  • 6 tsp apple cider vinegar

  • 4 1/2 cups all-purpose flour

  • 3 tsp baking soda

  • 1 1/2 tsp baking powder

  • 1 1/2 tsp kosher salt

  • 1 cup vegetable oil (do not use coconut oil)

  • 2 1/3 cup cane sugar

  • 3 tbsp vanilla extract

  • 1 1/2 tsp butter extract

  • 1 cup Nowadays nuggets, chopped plus more for garnish

  • Maple Cream Icing
  • 1 cup vegetable shortening

  • 4 cups powdered sugar

  • 1 tsp pure vanilla extract

  • 2 tbsp pure maple syrup

  • 4+ tbsp almond milk

Preparation

  • In a large mixing bowl, stir together almond milk and apple cider vinegar to make your vegan buttermilk.
  • Preheat the oven to 350 degrees Fahrenheit and lightly grease three circular 9 inch cake pans.
  • Lightly Air fryer your nuggets on 400 for 5 – 7 minutes but do not cook nuggets all the way through. Once cooked roughly chop and set aside.
  • In a medium sized mixing bowl, whisk together flour, baking soda, baking powder and salt. Set aside
  • To the large mixing bowl with vegan buttermilk add oil, sugar, vanilla extract and the butter extract. Whisk well until all ingredients are combined. Mix until all lumps have been removed and batter is smooth. Then gently fold in nuggets.
  • Evenly add batter to oiled cake pans and bake in the oven until a toothpick comes out clean, about 25 – 27 minutes. Do not open the oven for the first 20 minutes. You want all three cakes to be golden brown.
  • Allow the cake to cool completely before handling. While cake is cooling prepare the maple cream icing.
  • Add all maple cream icing ingredients to medium mixing bowl and whisk together until smooth. May need to add more (or less) milk depending on thickness of icing.
  • Once cake has cooled, gently slice off rounded top so that each cake has a flat, leveled top or layering. Then generously add icing to the top of one layer until top of cake round is completely covered. Add second layer of cake on top and repeat until all three layers are staked and iced. Lastly, go around with your icing knife the sides of the cake to ensure cake is covered with icing.
  • Garnish top of cake with remaining pieces of nuggets and enjoy!

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… but make it breakfast!

If you couldn’t already tell from the homepage of my website, I love burgers. Since going vegan I’ve tried various vegan burger recipes and meat replacements. Yet, I could never quite get it right, until now.  So, I’m very excited to share my vegan burger recipe with you. But this isn’t just your typical vegan burger recipe. Nope! These are burgers for breakfast!  Yep, I said it. 

Are you ready for this?!  If so, let’s get it.

Of course, you could wake up on a Tuesday morning and make these bad boys. Believe me, I won’t judge. But I think this vegan burger is best served over brunch.  This black bean patty is packed with flavor too.  The ground mustard, mushroom bouillon, and cayenne pepper flavor profile make it hard to beat.  

Then we get into the vegan fried egg, recipe courtesy of Miriam from the Mouthwatering Vegan Food Blog, which is a yes, please! Hashbrowns and a special vegan burger sauce… I mean, did you just get as hungry as I did writing this? 

Let’s start cooking!

I made homemade buns for this recipe. But you don’t have to get as intricate or as fancy as me. If you’d like, head over to Make It Dairy Free for their homemade buns recipe.  (Note: I added 2 Tbsp beetroot powder to their recipe to make it this beautiful deep red rose color)

For the breakfast burger patty you’ll want to be sure you have cooked black beans, beets, quinoa and almond flour.  These four items will make up the base of our recipe. Then we’ll add our spices: dijon mustard, ground mustard….  

Now, you’ll take all of these ingredients, measure them out and add them to a food processor.  Here’s where your texture preference will come in. If you prefer your veggie burgers to have more texture then use the pulse setting of your food processor.  However, if you prefer your vegan burgers to be more like a ground meat texture then I would blend the ingredients on low or medium until just blended.

Once the mixture has been blended you’ll need to create the patties with your hands. Keep in mind these patties won’t “cook down” so it’s best to make them the size you want to make them from the start.  

After the patties have been formed, it’s time to cook your burger.  Obviously, you have several options for cooking: grilling, stovetop or baking.  In this vegan burger recipe, I decided to use my cast iron skillet. Which is the method I prefer to use when not grilling my burger. 

When using my cast iron skillet I like to warm my oil over medium – low heat until heated through but not super hot. Once the skillet is hot, the magic begins.  I personally love the sound of burger patty first hitting the hot surface and the great sizzling sound you hear.  I’ve got to admit sometimes THAT’s when I do my happy dance.  But before getting ahead of myself, it’s time to add your veggie burger patty to the skillet. Cook both sides for about 7 – 10 minutes or until desired crispness. 

Since, this is a vegan burger you won’t have the same “telltale” signs of a meat burger when approaching readiness.  Instead look for the crispness of the outside (i.e. don’t burn it) and ensure the burger is warm throughout the patty. 

While the burger is cooking prepare your sauce and any fresh vegetables. This is where you can really get creative or you may simply follow the recipe I’m sharing here.   For the vegan burger sauce I added 2 Tbsp veganaise, ½ Tbsp sriracha and a splash of balsamic vinegar. I love this tangy, special burger sauce because it compliments the vegan fried egg and veggie burger patty so well. 

Next cut, slice and wash any fresh vegetables you’d like to top your burger with. I added fresh lettuce, tomatoes and hashbrowns to this vegan breakfast burger. But for more creative ideas you may consider freshly sliced or smashed avocado, everything but the bagel seasoning or some savory tomato jam

After you have finished preparing the sauce and fresh toppings then your black bean patty should be just about ready or finished cooking. 

For this breakfast burger there is no rhyme or reason for how you choose to build unless you do have a particular preference on how you like to build your burger. For example, the mustard must touch the pickles or something like that. While for some things, like my vegan breakfast sandwich, I am picky, other things like this burger it doesn’t matter as much to me. 

If you have decided to add tator tots and/or hashbrowns to your burger this is a great time to grab them out of the air fryer or oven. Now, simply layer all of your ingredients to build your vegan burger and dive in! 

The Ultimate Vegan Burger Recipe

0 from 0 votes
Recipe by Sagen Jackson Course: Breakfast, Lunch, BrunchCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

20

minutes
Cooking time

20

minutes
Calories

560

kcal

Ingredients

  • 2 Tbsp neutral flavored oil

  • Black Bean Beet Patty
  • 1 cup cooked beets

  • 1 cup cooked black beans

  • 1 Tbsp dijon mustard

  • 1 Tbsp garlic powder

  • 1 Tbsp onion powder

  • 1 tsp ground mustard

  • 1 tsp salt

  • 1 cup cooked Quinoa

  • 3 cups almond flour

  • Special Sauce
  • 1/4 cup Vegan Mayo

  • 4 Tbsp Sriracha

  • 1 tsp Balsamic Vinegar

  • Other Toppings
  • Hamburger Buns

  • Lettuce

  • Tomato

  • Fried Vegan Egg

Preparation

  • In a medium sized mixing bowl, combine black beans, beets, dijon mustard, garlic powder, onion powder, ground mustard and salt. Then pulse all ingredients together in a food processor.
  • Add the ingredients back to your mixing bowl and stir in the cooked quinoa and almond flour. Now, form your burger patties from the combined black bean mixture.
  • Heat a skillet on medium heat and add the neutral flavored oil. Once the skillet is hot cook the black bean burger patties on each side for about 7 – 10 minutes. Careful not to burn the burgers. If you notice burgers burning or sticking the pan add about 4 tablespoons or so of water.
  • While burger is cooking whisk together the vegan mayo, sriracha and balsamic vinegar to make the special sauce. Set aside.
  • Remove patty from skillet once cooked through. Top bun with black bean patty, lettuce, tomato, fried vegan egg and special sauce.
  • Enjoy!

Notes

  • Please note calories are just an estimate and only include the black bean beet patty ingredients.

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The Greatest Pumpkin Spice Latte French Toast

Ok, I’m just going to state the obvious. Pumpkin spice season is here!  It’s time for all things pumpkin spice latte to commence. That’s where this pumpkin spice latte french toast recipe comes in. Something perfectly balanced with all the best Fall flavors.  So, whether you’ve entered sweater weather already or you’re simply ready for all the cozy recipes, we can dig into this one together. 

What I love about this vegan french toast recipe is that you experience autumn in one bite.

There are just a few products I’ve found that really give me that experience: Woodchuck’s Fall Harvest seasonal flavor and of course Starbucks Pumpkin Spice Latte.

To get started with this recipe you’ll need to start with the batter. I’m going to be honest with you. I was skeptical about how this would turn out at first. Especially considering what makes french toast french toast are the eggs.  But I was pleasantly surprised when this all came together. 

To create the pumpkin spice latte batter we’ll mix the following ingredients together in a bowl:

  • ¼ cup Pumpkin puree
  • 1 cup Almond milk
  • 2 Tbsp ground flaxseed (this is what makes the batter “eggy”)
  • 1 scoop of Happy Viking Vanilla Protein Powder (Use my code HVSAGEN to get 15% off)
  • 1 Tbsp ground cinnamon 
  • 1 Tbsp maple syrup 
  • ½ tsp vanilla extract 
  • ½ tsp butter extract

You’ll want to whisk all of these ingredients together really well in a bowl.  Then let it sit for five to ten minutes. This will allow the batter to thicken but not become too thick. If the batter does become too thick, add more milk. 

While the batter is thickening, slice your bread into thick slices. About an inch or so thick. The best bread to use for french toast, in my opinion, is vegan challah bread.  I was unable to find some for this recipe so the second runner up is french bread! Which honestly, was just satisfying so I have no complaints.

Pick up some french bread from the grocery store a couple of days before making your french toast because you want “stale” bread. This makes the best french toast because your bread won’t get soggy. For this vegan french toast recipe you want bread that can soak up the batter very well but does not get soggy. 

Then take two slices of bread and sprinkle a handful of vegan chocolate chips on top of one slice of bread.  Take the second slice and place it on top and smush the slices together to make a sandwich. 

Now’s a good time to go ahead and start warming up your skillet.  I used vegan butter to grill my french toast but you can also use a neutral oil if you’d prefer.

Once your pumpkin spice latte batter has thickened you’ll want to dip your french bread sandwich slices into the batter.  Carefully dip until both sides of your french bread are covered. You may have a few chocolate chips fall out but just be mindful when dipping and flipping! 

Then add your pumpkin spice latte french toast sandwich to the skillet and allow to cook or “toast” until golden brown on both sides.  On medium heat, this took about 7 minutes or so on both sides for me. 

If you don’t want to go the extra mile to make these into a kabob then happily stop here and enjoy! BUT, if you’re looking to get creative then let’s keep going and make our Pumpkin Spice Latte French Toast Kabobs, shall we?! 

Once your french toast sandwich is golden brown on both sides, resist the urge to eat it. That’s the first step. Then cut the sandwich into four equal pieces.  Take each piece and add it to your kabob skewer, alternating between strawberry pieces. Don’t worry if you have chocolate oozing out, that is the best part!

Now, it’s time to garnish & enjoy! Here are some garnish ideas to kick it up a notch: powdered sugar, coconut whipped cream or more fruit. Happy eating. 

Pumpkin Spice Latte French Toast Kabob

0 from 0 votes
Recipe by Sagen Jackson Course: Uncategorized
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

458

kcal

Ingredients

  • ¼ cup Pumpkin puree

  • 1 cup Almond milk

  • 2 Tbsp ground flaxseed

  • 1 scoop of Happy Viking Vanilla Protein Powder

  • 1 Tbsp ground cinnamon

  • 1 Tbsp maple syrup

  • ½ tsp vanilla extract

  • ½ tsp butter extract

  • 1/2 loaf french bread

  • 2 Tbsp vegan butter

  • 1/2 cup vegan chocolate chips

  • fresh strawberries

Preparation

  • In a medium sized bowl whisk together Pumpkin puree, Almond milk, ground flaxseed, Happy Viking Vanilla Protein Powder, ground cinnamon, maple syrup, vanilla extract and butter extract. Set aside for 10 minutes to allow batter to thicken.
  • While batter is thickening and becoming “eggy”, slice french bread into 1 inch slices. I was able to cut about 6 slices. Then take two pieces and top one piece with vegan chocolate chips and then place the second french bread piece on top to make a sandwich. Do this for the remaining slices.
  • Now dip each french toast sandwich into the batter, carefully flipping so the bread is coated but the chocolate chips do not fall out.
  • Heat a skillet over medium heat. Add soaked french toast sandwich to skillet. Allowing both sides to cook until golden brown, about 7 minutes per side.
  • Cut your crispy, golden browned french toast sandwich into four equal pieces. Then alternating between slices strawberries and french toast squares add to skewer.
  • Garnish with powdered sugar, coconut whipped cream or fresh fruit and enjoy.

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