FROM OUR KITCHEN TABLE

Homemade pizza, tofu for fish lovers and vegan burgers! + Brownble gets a Holiday makeover!

Our favorite time of year is here! Let me start by saying that I'm obsessed with Christmas. In fact, as I write this I'm listening to a rock and roll Christmas playlist. Pearl Jam's "Let me sleep (it's Christmas time)" is on... priceless. It's the season of traditions for me, and you know how I feel about traditions. Soon I'll be writing a bit about this, but today we're here because of yummy vegan grub so we're going to get straight to it. Some AMAZING holiday videos are coming this week to both our youtube channel and our online program (members you're getting 3! Yup!), and I can't wait for you to see the little holiday makeover we have in store for you! We've been doing a lot of soul searching lately, and some changes are coming to the website too, including some personal stories in our About page, stuff I've never shared before but I'm always more daring and more humbled at Christmas so I'm getting up the nerve to write it! We're also creating an easy access page to our recipes, and the best thing yet, you can now check out what's new, and our latest blog posts, right from our home page!

We're working hard to give you the best Brownble experience ever. I'm so excited! Ok... on with the grub!

Our favorite breakfasts

You might have seen this photo in our Instagram this week, this was the result of an empty fridge where all I had was an apple, 3 sad looking strawberries, some chia seeds and some coconut flakes. I added some of my homemade almond milk and made the most delicious smoothie! Sometimes an empty fridge is indeed the mother of invention! It was my first time adding apple to a smoothie and the chia seeds added a great protein boost, as did the coconut.

This week I changed my traditional overnight oats for a warm oat porridge since it's been colder around here. To make it simply bring some oats and your favorite non-dairy milk to a boil, Use a 1 to 2 ratio (1 part oats to 2 parts milk). Once it's reached a boil, lower the heat and cover with the lid slightly ajar (or they will overflow all over the stove). Add some cinnamon and a pinch of salt and let them simmer for 15-20 minutes. Once done, top with a little extra plant-based milk, some fruit, chia seeds and a drizzle of maple syrup. 

Our favorite lunches

Before going vegan I used to love eating seafood. Even the simplest broiled fish with lemon was the ultimate treat for me. This is what I make when I'm getting those seafood cravings. This is only the before photo, right before I pop this baby in the oven.

The recipe is from the wonderful ladies of Spork Foods who teach amazing vegan cooking classes in the LA area, and they have a great cookbook out too! I've added my own twists to this recipe but I will forever thank them for introducing this into my life! It's basically chopped carrots, fennel and leeks tossed in some oil, lemon and seasonings like oregano, thyme and tarragon, some thick lemon slices and some marinated tofu on top. It goes in the oven and what comes out is the crispiest golden tofu, caramelized lemon and flavorful roasted veggies. My addition to this dish is making a lemony tahini sauce to drizzle on top, and I serve the dish with some cooked quinoa too. 

Can you tell I had bought the family sized package of tofu this week?

It was another tofu day for us with some grilled smoky tofu, grilled shitake mushrooms with tamari, quinoa tossed with fresh cilantro and lemon and of course some of the delicious leftover tahini sauce. I can't let you go without the recipe for the sauce since it's so simple!

Lemony tahini sauce

Simply whisk together some tahini (preferably the white untoasted variety), and add some lemon juice, agave and soy sauce and a little freshly ground pepper. There's no need to measure here, what you want is a creamy sauce full of lemon flavor. Once it's whisked, add a bit of water to thin out the consistency and make it into a creamy sauce and serve!

Our favorite dinners

On Friday I made two delicious homemade pizzas entirely from scratch. We topped them with artichoke hearts, mushrooms, onions, sun-dried tomatoes and a little pesto, and of course a bit of vegan mozzarella. They were so good! I always forget how simple and delicious making your own pizzas can be.

On Saturday Carlos and I went to a new burger joint in Madrid that used to be a vegetarian restaurant and has recently changed their entire menu and it's become a 100% vegan place! We were so excited to try it. They had so many burgers and toppings, I went for the mushroom and onion burger with aged vegan cheese and it was CRAZY good! The potatoes however were so scrumptious I would go back just for another plate of those. What I didn't like was the dessert we ordered, their chocolate cake with strawberry sauce. It was too sweet for my taste and I didn't like the texture, but perhaps it was just that we ordered wrong since the carrot cake they served to the table next to us looked awesome! We'll be trying it out again soon. The restaurant is called Viva Burger, right in the center of Madrid. You'll see a lot of references to cheeses on the menu, rest assured they are all vegan (at least as of right now).

 
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The stars of the show kick off the Holiday Season! Behind the scenes at Brownble...

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Vega was so proud to welcome you to our Brownble Holiday Season. The second I put the lights around her she sat tall and proud of herself, it was so funny! Then she tried to eat them of course. So many holiday goodies are coming your way! Nala also wanted to be included and show you what it looks like when a vegan holiday roast is served... and she wants some.

This week's "oh so sweet" treat

Our sticky toffee date and sweet potato cake! Stay tuned and sign up for our email list below so we can let you know as soon as new recipes, posts or videos are up!

Happy cooking this week everyone!