THREE VEGAN BREAKFASTS YOU MUST TRY
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R E C I P E S
LEMON POPPY SEED PANCAKES
(Since filming the video I have improved the recipe so its a bit different then what is seen in the video)
makes 8-10 pancakes
Ingredients:
2 1/2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tbsp cane sugar
1/4 cup apple sauce
2 1/2 cups almond milk
3 tbsp lemon juice
1 tbsp lemon zest
3 tbsp poppy seeds
4 tbsp melted vegan butter
For serving:
100% pure maple syrup
more vegan butter
Directions:
In a large bowl, add the flour, sugar, salt, baking powder, and baking soda, poppy seeds and whisk to combine.
In a medium bowl add the almond milk, lemon juice, lemon zest, melted butter, apple sauce and whisk to combine.
Add the wet mixture to the dry ingredients and gently fold with a rubber spatula until just combined. do not over mix! Its ok if your batter looks a bit lumpy.
Add the vegan butter to a non stick pan over medium low heat. Once the vegan butter has melted, reduce the heat to low and add ⅓ cup or 1/2 cup of batter to the pan. Depending on how big or small you want them!
Cook for 2-3 minutes, until bubbles start to appear on the surface. Flip the pancake over and cook for another 1-2 minutes, until golden brown. Repeat with the remaining batter.
Serve the pancakes with vegan butter and maple syrup.
AVOCADO PESTO TOAST
Ingredients
Bread of your choice
1-2 fresh organic tomatoes
salt
pepper
chilli pepper flakes
For the pesto
1/2 avocado
1/4 cup cashews (or any nuts of your choice)
3 tbsp nutritional yeast
1 tsp salt
1/2 tsp pepper
1 cup fresh basil
juice of 1 lemon
1/4 cup water
2 cloves garlic
Directions:
Place all the pesto ingredients into a food processor and blend for 1 minute or until just combined! Adjust seasonings as needed.
Spread a generous layer of pesto on your toasted bread, top off with sliced tomatoes, salt & pepper.
BREAKFAST TACOS
Ingredients:
Corn tortillas
avocado
Cilantro
lime
Green salsa or any salsa you like
Easy refried beans:
1/2 yellow onion, chopped
2 garlic cloves, minced
1 can beans, drained and rinsed
salt
pepper
1 tsp coconut oil
Veggie tofu scramble:
1/2 yellow onion, chopped
3 cloves garlic, minced
1 tbsp coconut or avocado oil
1 pkg Organic tofu
1 cup mushrooms, sliced
1 cup spinach
salt
pepper
2 tbsp nutritional yeast
1 tsp ground turmeric
Cashew cream:
1/2 cup raw cashews (soaked in water over night or in hot water for 20 minutes)
1/4 cup water or almond milk
juice of 1 lemon
2 tbsp nutritional yeast
1/2 tsp garlic powder
salt
pepper
Directions:
Easy refried beans
In a pan over medium heat sauté onions and garlic for 3 minutes and season with salt and pepper. Add beans, then using a hand blender mash the beans…You could also scoop all of it into a food processor or blender. Pulse until you reach the consistency of your liking.
Veggie tofu scramble
In a pan over medium heat sauté onions and garlic for 3 minutes and season with salt and pepper. Add the sliced mushrooms and sauté for 5 minutes. Remove the tofu from the package and wrap a paper towel around, squeeze some of the extra moisture out and then crumble the tofu with your hands into the pan. Mix, then add ground turmeric, nutritional yeast, salt and pepper and cook for 3 minutes. Add spinach, mix in cooking for 1 minute then turn off heat. Taste and adjust seasonings as needed.
Cashew Cream
Combine all ingredients in a blender or food processor and blend until smooth and creamy.
To Assemble tacos
Bring a non stick pan to high heat. Dip a corn tortilla into a bowl of water, shake the tortilla, the place wet tortilla on the hot pan. Cook for about 20 seconds on one side, then flip. This trick will ensure for really soft “homemade” like tortillas.
To assemble, Spread a generous layer of refried beans, top it off with the veggie scramble, followed by sliced avocado, a spoonful of cashew cream, cilantro, lime juice and salsa!
