Vegan Breakfast Cups
Garbanzo Sweet Potato Fritter Topped with Lime Chipotle “Aioli” & Soy Chorizo
Chef, Hadley Shully, of family owned Shully's Cuisine & Catering, has a tasty breakfast recipe...we'd snack on these cups all day long!
If you whip up these tasty morsels, send us a pic!
Oven @350- one muffin tray, spray with oil.
Appliances/ utensils to use:
Food processor to blend breakfast cup base, Bullet or Hand Blender for flax puree, rubber spatula, ice cream scoop (3-4oz scoop), Med. Sauté pan for soy chorizo, Blender for Aioli, zester
Recipe: Makes 10-12 Breakfast Cups
Oil pan spray
2 Large (size of a softball) Sweet Potatoes, peeled, grated, toss 1 tsp salt, put in strainer, sit 5 min, squeeze liquid out, Sautee in pan with 1 tsp oil for 5 min till soft. Cool.
2 standard size cans of Garbanzo beans, drained
4 fresh avocados- semi soft, slice in half, de-pit, slice in skin, scoop out, save 2 for topping (top with little lemon juice to stop oxidation), 2 for cup mix
¼ Cup Chickpea Flour
1 tbsp. Flax soaked in 2.5 tbsp warm water, leave sit for 5 min, becomes thick, blend in Bullet or hand blender for half minute till it becomes a thick slurry.
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. salt
1 tsp. pepper
1 tsp. Brewer’s yeast (nutritional yeast)
-Take all ingredients and pulse in food processor, scrape sides with rubber spatula, consistency thick, starts to ball up a bit in the machine. Once combined, start taking about standard ice cream scoop (3-4oz scoop) in oil sprayed muffin pan, scoop into each muffin spot, and press up the siding of the tin to create a cup like container with the mix. Make sure the walls of the cup are about a pinky width thick, so don’t go all the way up to the top of the muffin tin with the mix, it will be stumpy, that’s ok. Spray tops of the cups with spray, then pop tray into the hot oven and bake for 20-25, pull out the tray with some oven mitts or a thick kitchen towen, fill with soy chorizo top with sliced avocado & “aioli”, breakfast is ready!
- These cups work well kept in the refrigerator for 4-5 days (avocado & aioli will change color, so put those in a different container to save for when you are ready to top fresh). Or to freeze toss Avocado & Aioli with soy chorizo in a bowl and fill cups, place in air tight container and freeze up to 3 months. Take out for use and heat up in oven @ 350 for 10-15 min or microwave for 2 min, rest, and another 1 min, won’t be crispy but will get the job done!
1 tube of Soy Chorizo –purchase at Trader Joes, cut open tube: casing not edible, Sautee on low heat to get a little color: 3-4 min. keep pushing around with spatula, keep on stove warm till cups are ready, or cool separately if you plan to refrigerate/ freeze for later.
Chipotle Lime “Aioli”
1 block extra firm Tofu, drained
1 small can of Chipotle, use one small chipotle pepper
1 lime, zested and juiced
1 tsp. Agave
1 tsp. salt
1 tsp. white pepper
-Take all ingredients and blend in blender or container with hand blender, till smooth and similar consistency to mayonnaise, thick can be semi runny depending on how much liquid from chipotle got in there. Use rubber spatula to get contents out, save in container for later use, or drizzle right away over the top of your breakfast cups!
Scott and Beth Shully founded Shully's Cuisine in the early 1980's. They began in the Lake Geneva area and later settled in Thiensville. With Scott's Swiss-trained culinary talents and Beth's artistic flair, they were able to quickly establish permanently successful relationships with their clients. Their three children have all joined the business in the last 5 years: Nina is an event planner, Jake is our general manager and Hadley is a chef. We focus on fresh, local foods with a focus on personalized cuisines and events