Breakfast!

3-Ingredient Pancake RecipeA simple blend of oats, banana and nondairy milk makes for a hearty nutritious breakfast pancake. Blend in a blender 1 cup oats, 1 cup soy or almond milk, and 1 large overripe banana. Add a splash of water if the batter gets too thick. If not using a non-stick skillet melt a small amount of vegan butter or coconut oil and cook on medium heat about 5-8 minutes each side. Thinner batter is best. 

Toppings are endless. We use Earth Balance butter, warmed frozen blueberries + maple syrup or molasses.

Tofu Potato Chickpea Breakfast BurritosHaving leftover potatoes on hand makes this scramble a breeze to whip up; otherwise, boil 2 whole red or gold potatoes for 22-25 minutes then dice and sprinkle with smoked paprika and salt. In addition, drain, rinse, and pat dry a 14-oz can of chickpeas (or sub black beans). 🥔For added crunch and flavor, an additional step would be to roast potatoes and chickpeas on a sheet tray for 22 minutes at 400F🌯.  Makes 2 large or 3 small burritos.

To make the scramble:
In a skillet on medium heat, with 2-3 TBS water or a dab of oil, add: 2-3 minced garlic cloves + 1/2 block of sprouted, firm, or extra firm tofu (crumble with fingers).

Cook 3-5 minutes, then add 1/4-1/2 tsp cumin powder, a splash of tamari or soy sauce, the diced potatoes and half of the chickpeas. Stir until heated through then turn heat down and add a couple handfuls of freshly torn spinach. Cover and let spinach wilt slightly, then sprinkle 1-2 tsp nutritional yeast flakes (aka, “nooch”) + salt and pepper to taste. 

Wrap in a warm flour or corn tortilla and add salsa and vegan cheese (such as Parmela Creamery cheese slices or shredded Daiya). 

Grab-&-Go Oatmeal Muffins I tweaked this recipe from Chocolate Covered Katie’s Breakfast Oatmeal Cupcakes To Go. Makes 12 muffins.

Use an immersion blender to combine ingredients; otherwise, mash bananas with a fork and coarsely grind oats in a food processor or clean coffee grinder (retain some texture for crunch).

Add these ingredients to a mixing bowl:

3-4 ripe bananas (1 cup total mashed)

2 1/2 cups oats

1 cup soy or almond milk

1/4 cup water

1 tsp vanilla extract

2 TBS almond or peanut butter (I used crunchy no salt almond butter; coconut oil can replace nut butter)

2 TBS maple syrup

Blend or mix to resemble a bowl of cooked oatmeal. Pour into lined muffin tins then stir in toppings of choice. I make 6 with chopped dark chocolate pieces, 3 plain, and 3 with crushed walnuts.Bake 21 minutes at 380F then leave in oven another 10 minutes with oven off. Remove from oven and allow to cool in the muffin tin. Refrigerate or freeze.

Enjoy Breakfast!🍌🌯🍩☕️

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s