Mornings should be fun and breakfast should be easy. Here are six vegan recipes to get you going in the A.M.
PEANUT BUTTER BANANA CHOCOLATE CHIP PANCAKES
Makes approx. 8 large pancakes
1 1/2 cups gluten free pancake mix
3/4 cup vegan milk of choice
1 tablespoon grapeseed oil, plus more for frying
1/2 teaspoon natural vanilla extract
2 tablespoons natural peanut butter, plus more for garnish
1/4 cup dark chocolate chips
Add pancake mix, milk, oil and and vanilla to a large bowl and mix well. Mash in the peanut butter and mix well. Mash in the banana, leaving only small chunks, and mix. Stir in the chocolate chips. Add more milk for thinner pancakes, or more flour for thicker ones.
Add a drizzle of grapeseed oil to frying pan. Over medium heat, add spoonfuls of batter and flip when slightly bubbled on one side, and golden brown underneath. Cook other side until golden brown as well.
Garnish with a dallop of peanut butter and maple syrup, and extra banana slices if you please.
1 avocado, diced
1 medium tomato, diced
1⁄4 cup white onion, finely diced
1 jalapeño, minced, optional
Fresh lime juice
Sea salt, to taste
Olive oil, just enough for the pan
2 corn tortillas
Guacamole on the side, optional
Put the avocado, tomato, onion and jalapeño in a small bowl followed by a squeeze of lime juice and sprinkle of sea salt. Mix with a fork and mash the avocado a little bit into the tomatoes.
Add a small swig of olive oil to a frying pan over medium-low heat. Add one tortilla and cook it for a minute or so. Add half of the avocado mixture to one half of the tortilla, and fold the other side on top, using the back of the spatula to press down on it. Be careful not to use too much filling, leave a little bit of room at the edges so it doesn’t fall out.
Cook until golden brown on the bottom, about 2 minutes, before carefully flipping and cooking the other side. Remove from heat when ready, allow to cool for a few moments. Repeat with the second tortilla. Then use a fork and a sharp knife on a cutting board to cut the quesadillas into quarters or thirds. Put some of the filling back in if it falls out. Enjoy with a side of guac.
MANGO SWIRL ACAI BOWL
1 frozen acai smoothie pack
1 cup frozen berries
1 mango, 1/2 set aside for garnish
coconut yogurt, for garnish
an extra handful of frozen berries, for garnish
Blend the acai, frozen berries, banana, and half of the mango until smooth and creamy. Transfer to a bowl and swirl some coconut yogurt in it. Garnish with the other 1/2 of the mango, and the extra frozen berries.
1/2 cup chickpea flour
1/2 tsp sea salt
1/2 cup purified water
1/4 cup red bell pepper, finely diced
1 green onion stalk, finely diced
Oil, for frying
1 small avocado, cut into wedges
Slices of tomato
A handful of baby spinach
In a bowl, combine chickpea flour, sea salt and water. Whisk well with a fork. Add diced pepper and onion to the batter and mix once more.
Coat a small frying pan with oil and warm over medium-low heat. Add the chickpea batter to the centre. Quickly pick up the pan and swirl around so that the batter forms a circular shape. Depending on the size of the frying pan, the batter should ideally reach the edges.
Cook for several minutes, keeping a close eye on the pan to ensure the dish doesn’t burn. The top side of the batter should bubble throughout and the sides should begin to turn golden-brown.
Take a peek to double-check and then carefully flip it over. Cook the other side for a few minutes before transferring to a plate.
Serve with avocado, tomato, spinach, tahini sauce or any other ingredients of your choice.
BANANA BERRY SMOOTHIE
1 medium banana
1/2 – 3/4 cup water
3/4 cup frozen mixed berries
Add all ingredients to your blender and mix well.
Fills a 9″ dish
2 pints fresh blueberries
1 1/2 cups wheat free oats
1/4 cup gluten free all purpose or rice flour
1/4 – 1/3 cup organic coconut sugar, plus extra for sprinkling
1/2 teaspoon cinnamon
1/4 cup pure maple syrup
1/4 cup extra virgin coconut oil
coconut cream, for garnish, optional
Preheat the oven to 350. Add the blueberries to a 9″ glass casserole or pie dish. Add the oats, flour, coconut sugar and cinnamon to a bowl and sift well with a fork. Mix in the coconut oil and maple syrup.
Add an extra sprinkle of sugar to the top of the blueberries to bring out their flavour more. Pour the crumble mixture on top and evenly distribute. Put in the oven for 30 minutes. Allow to cool for a few minutes before serving. Serve with a dallop of coconut cream if you please.