Imagine waking to the aroma of just-brewed coffee, your breakfast fresh from the oven as you take your seat at the table. Who couldn’t get used to that sort of pampering? Bed and Breakfast inns, including the five featured in this article, offer unique guest experiences based on the innkeepers’ tastes and interests, as well as the region.
Within this group, discover gardens, a spa, animal sanctuaries, and on-site hiking trails. Remember, innkeepers act as chef, housekeeper, tour guide, local history expert, marketer, gardener, server, decorator, handy-person, and business owner, all wrapped into one. It’s their hope to make every guest’s stay comfortable by offering warmth and hospitality. They can point you to restaurants with vegan options, historic sites, local events, and more to enhance your trip.
Breakfast is one of the most satisfying parts of staying at a B&B. Every innkeeper is proud of their culinary offerings, and these vegan hosts/hostesses deliver the deliciousness to your plate every morning. Until you can pack a bag and stop at every one of these all-vegan businesses, use these recipes to travel to the B&Bs from home.
Start in New Lebanon, New York, with Tofu Quiche Muffins at Red Robin Song Guest House B&B. Next, get a taste of the exotic with Jen’s Coconut Mango Muffins from Deer Run B&B Inn in the Florida Keys. You’ll fondly recall the weekend brunches, especially the Lemon-Pepper Tofu with Roasted Veggies, from the Ginger Cat B&B near Watkins Glen, New York. In Shepherdstown, West Virginia, you’ll enjoy your Tofu Benedict Florentine with Hollandaise Sauce from Sundogs B&B. And finally, wind down with Caponata from Old Caledonain B&B in Caledonia, Missouri.
Tofu Quiche Muffins
Red Robin Song Guest House B&B
New Lebanon, New York
1/2 cup unsweetened vegan milk
1/4 cup cornstarch
16 ounces silken firm tofu
1/4 cup chickpea flour
1/2 cup nutritional yeast
1 Tablespoon lemon juice
1/4 teaspoon onion powder
1/4 teaspoon turmeric
1/8 teaspoon ground black pepper
1 cup chopped spinach
1 cup chopped mushrooms
1/4 cup chopped chives
3-4 cloves fresh garlic, crushed
1 cup almonds (or use almond meal)
Preheat oven to 375 degrees. Whisk milk and cornstarch in bowl until blended.
In blender or food processor, mix tofu, chickpea flour, nutritional yeast, lemon juice, onion powder, turmeric, and pepper.
In a large bowl, combine the tofu mixture, blended milk and cornstarch, spinach, mushrooms, chives, and garlic.
Blend almonds in food processor until a fine powder is achieved or use pre-ground almond meal. Using a silicone muffin pan, sprinkle almond meal on bottom and press on sides to form a crust. Fill cups 3/4 full with quiche mixture.
Bake for 50 minutes and allow muffins to set at room temperature for 15 minutes.
The quiche can be made a day ahead and reheated.
1/2 cup soaked raw cashews
3/4 cup unsweetened vegan milk
1 cup nutritional yeast
1/2 cup rolled oats
1 small yellow onion
Suggested table condiments: Extra crushed garlic, salsa, paprika, salt, and pepper
Soak cashews overnight in enough water to cover.
Discard water and purée all ingredients in blender until smooth and silky. Warm over medium-low heat in a saucepan until ready to serve.
Cook’s Note: If Cheezy Sauce consistency seems too thick, add water or vegetable broth while heating and mixing. Thickness may vary. Can be made a day ahead of serving and stored in the fridge.
Serve quiche muffins with a small amount of Cheezy Sauce drizzled on top with extra in a gravy boat or bowl on the table.
|Total calories per serving: 247||Fat: 11 grams|
|Carbohydrates: 22 grams||Protein: 19 grams|
|Sodium: 35 milligrams||Fiber: 8 grams|
Jen’s Coconut Mango Muffins
Deer Run B&B Inn, The Keys, Florida
(Makes 10 muffins)
1 cup finely shredded unsweetened coconut
2 cups all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon salt
1 cup full-fat coconut milk or coconut cream
2 Tablespoons unrefined coconut oil
2 Tablespoons unsweetened applesauce
1 flax egg (2 Tablespoons warm water with 1 Tablespoon flax seed meal)
1/2 cup organic sugar
2 teaspoons coconut extract
1 cup finely-diced fresh mango
Preheat a skillet over medium heat, add the unsweetened coconut shreds, and stir until lightly browned. Remove from heat, set aside.
Preheat oven to 350 degrees. Either line muffin tins with cupcake liners, or spray with cooking spray.
Sift dry ingredients.
Blend wet ingredients in a blender or food processor. Pour wet ingredients into dry ingredients, gently mix with a spatula to start to combine. Add toasted coconut, and mix a little more. Add in mango and fold together until fully combined. Do not overmix batter or muffins will be tough.
Portion batter into prepared muffin tins. Bake for 22-27 minutes and check for doneness with a toothpick. If still wet inside, bake a few more minutes.
Remove from oven, allow to cool 5 minutes in the pan, then remove from pan to finish cooling.
Cook’s Note: Be careful you’re not fooled that the muffins are still wet inside by sticking the toothpick in a chunk of mango! Another reason a smaller dice works better.
|Total calories per serving: 273||Fat: 13 grams|
|Carbohydrates: 36 grams||Protein: 4 grams|
|Sodium: 229 milligrams||Fiber: 2 grams|
Lemon-Pepper Tofu with Roasted Veggies
Ginger Cat B&B, Rock Stream, New York
16 ounces extra-firm tofu, cut into 8-12 slabs
2 Tablespoons olive oil
2 Tablespoons sesame oil
2 Tablespoons water or low-sodium vegetable broth
1-1/2 Tablespoons liquid aminos, lite soy sauce, or tamari
4 cloves fresh garlic, or more, to taste, minced
1/2 teaspoon liquid smoke
1-1/2 Tablespoons salt-free lemon-pepper seasoning blend, or to taste
3-1/2 cups chopped vegetables (for example, broccoli, cauliflower, winter squash, carrots)
Preheat oven to 350 degrees. Line a rimmed cookie sheet with foil; it’s important for browning and clean up. Prick each slab with a fork several times. Thinner slabs will result in chewier slices; thicker slabs will be more tender.
Mix together olive oil, sesame oil, water or broth, liquid aminos, garlic, and liquid smoke. Dip the tofu slices in the mixture, coating both sides, and place on the cookie sheet. Sprinkle lemon-pepper on one side of tofu, then flip and sprinkle the other side.
Bake tofu on one side for 20 minutes; flip and bake another 20 minutes.
Use remaining marinade to coat vegetables and bake on a second lined cookie sheet. Stir after 20 minutes, when tofu is flipped.
As tofu cools, it will toughen up. Serve tofu over roasted veggies. Tofu slabs are great also in sandwiches or diced and put into salads or soup.
|Total calories per serving: 261||Fat: 20 grams|
|Carbohydrates: 11 grams||Protein: 13 grams|
|Sodium: 237 milligrams||Fiber: 3 grams|
Tofu Benedict Florentine with Hollandaise Sauce
Sundogs B&B, Shepherdstown, West Virginia
16-ounce block extra-firm tofu
1/4 cup lite soy sauce plus 3/4 cup water for marinade
4 vegan English muffins
2 teaspoons your favorite vegan margarine
10-16 ounces fresh baby spinach
1 teaspoon olive oil
Salt and pepper, to taste
1 package vegan bacon (such as Lightlife, Sweet Earth, Upton’s, or Yves)
1 recipe Hollandaise Sauce (see below)
Paprika to garnish
Chopped fresh parsley, to garnish
Press and drain tofu for at least one hour. Slice tofu into 12 slices and marinate for one hour in soy sauce and water combination. Drain and pat dry.
Preheat oven to 375 degrees. Put tofu in single layer on a baking sheet lined in parchment, and bake until lightly browned, about 10 minutes per side. Rotate pan once during baking.
While tofu is baking, split and toast English muffins. Smear each half with 1/4 teaspoon of vegan margarine and set aside. Sauté spinach in olive oil over medium heat until just wilted, 3-5 minutes, and season as desired with salt and pepper. Set aside. In the same pan, sauté 8 slices of vegan bacon according to package directions until crispy. Set aside.
1/4 cup coarsely chopped onion
2 Tablespoons olive oil
1-1/2 cups unsweetened vegan milk (we prefer soy)
2 Tablespoons + 1 teaspoon arrowroot powder
1 teaspoon vegan bouillon (such as Better Than Bouillon Reduced Sodium Vegetable Base or Edward & Sons Garden Veggie Boullion)
1/4 teaspoon ground turmeric
1/4 cup vegan white wine (or water)
3 Tablespoons white wine vinegar
2 Tablespoons nutritional yeast
2 Tablespoons lemon juice
1/4 teaspoon salt, or to taste
In a medium saucepan, sauté onion in olive oil over medium heat for 3-4 minutes. Meanwhile in a bowl, whisk together vegan milk, arrowroot powder, vegan bouillon, and turmeric.
Add white wine and white wine vinegar to the onions. Turn down the heat and gently reduce liquid over low heat to about 2 Tablespoons, approximately 15 minutes. Once reduced, add milk mixture and immediately sieve out the onion solids. Over medium heat, whisk continuously for 5-7 minutes until the sauce thickens. Whisk in nutritional yeast, lemon juice, and salt. If thinner sauce is desired, add more water.
Cover, turn off heat and allow to rest for about 15 minutes so flavors can meld. Serve slightly warm. Reheat gently if necessary. Sauce may thicken as it cools; add more water if needed, as texture can vary.
Assemble the Tofu Benedicts:
Place two English muffin halves on a plate. Top each with 1 slice of vegan bacon, a layer of sautéed spinach, and 1 or 2 slices of baked tofu, and gently ladle warmed Hollandaise sauce over the top. Sprinkle with paprika and chopped parsley. Serve warm.
Cook’s Note: For a gluten-free version, use gluten-free tamari for the tofu marinade, swap hash brown patties for the English muffins, and be sure to select gluten-free vegan bacon. Also use a gluten-free boullion in the sauce.
|Total calories per serving: 501||Fat: 23 grams|
|Carbohydrates: 42 grams||Protein: 31 grams|
|Sodium: 1,661 milligrams||Fiber: 7 grams|
Old Caledonian Bed & Breakfast, Caledonia, Missouri
(Makes about 1 quart)
1 large eggplant
2 Tablespoons olive oil, divided
1 medium onion, sliced thin
2 stalks celery, sliced thin
2-3 cloves of garlic, minced
2 red bell peppers, or one 12-ounce jar roasted red peppers, diced
Salt and pepper, to taste
1 pound roma tomatoes peeled and seeded, or one 14-ounce can crushed tomatoes
1 teaspoon dried oregano
3 Tablespoons capers, rinsed
3 Tablespoons pitted Kalamata olives, coarsely chopped
2 Tablespoons organic sugar
1/2 teaspoon crushed red pepper flakes (optional)
3 Tablespoon red wine vinegar
1 Tablespoon chopped flat-leaf parsley
Preheat the oven to 350 degrees. Pierce the eggplant in several places with a fork, place on a parchment-lined baking sheet, and roast until softened and partially deflated, about 40-50 minutes. Set aside to cool.
In a large, heavy skillet (cast iron or non-stick work best), heat 1 Tablespoon olive oil over medium heat. Add the onions and celery, and sauté until the onions are softened and translucent. Add the garlic and cook until fragrant. Add the peppers. Cook a bit and add a dash of salt—this will extract some of the water from the peppers.
Once the liquid from the vegetables subsides, loosely chop the eggplant and add with remaining olive oil. Cook until eggplant breaks apart and starts to create a thickened texture, about 5 minutes.
Add the tomatoes, oregano, and another dash of salt. Cook until the tomatoes reduce to make the mixture thicken again, about 5 minutes.
Add the capers, olives, sugar, red pepper flakes, and vinegar. Lower the heat to medium-low and cook for another 15-20 minutes until the celery is tender and the mixture smells fragrant. It will be pleasantly and spreadably thick, and has a sweet-and-sour taste. Season with salt and pepper, as desired.
Remove from heat, stir in the parsley, and cool to room temperature. Serve with warm, crusty Italian bread, over pasta, or on a sandwich—wherever you like!
|Total calories per 1/2 cup: 93||Fat: 5 grams|
|Carbohydrates: 13 grams||Protein: 2 grams|
|Sodium: 111 milligrams||Fiber: 4 grams|
For a complete listing of fully vegan and/or vegetarian B&Bs, visit our blog at www.vrg.org/blog/2021/04/28/vegan-bed-breakfast-esta