Exploring Vegan Breakfasts and Brunches

When we think about traditional breakfasts, plant-based foods are not what come to mind. Thinking about breakfast in a non-bacon-and-egg-type way can be challenging, especially when eating out.

Eating out options: toast or bagel with peanut butter or jam, fruit, oatmeal without milk, hash browns or roasted potatoes.

Eating in options: all of the above, plus smoothies, egg and dairy free pancakes, cereal with plant-based milk, coconut yogurt with fruit, muffins.

Quinoa Oatmeal Pancakes

-this recipe can be altered in many ways.  ¼ cup ground flax can add to the nutritional value. Add apple sauce, mashed banana or pumpkin puree, raisins or chopped pecans and cinnamon are tasty additions too.  If desired, the batter can be sprinkled with a few blueberries after pouring it into the pan.

1 1/3 cups quinoa flour

1 cup all-purpose or whole wheat flour

½ cup quick oats

¼ cup white or cane sugar

2 Tbsp baking powder

1 tsp salt

2 ½ cups almond or soy milk

1 tsp apple cider vinegar

2 Tbsp oil

½ tsp vanilla

Mix together dry ingredients. Add wet ingredients. Mix together until smooth.

Lightly grease a non-stick frying pan, or spray with cooking oil. Cook pancakes on med-high heat, flipping once.

Roasted Breakfast Potatoes

4 cups potatoes, cubed

½ onion, chopped

½ red pepper, chopped

½ green pepper, chopped

Olive oil

Sea or Seasoned salt

Toss all ingredients together until potatoes are coated with oil.

Spread on baking sheet.

Bake at 450 degrees for about 30 minutes or until potatoes are browned.

Breakfast Burritos

1 pkg of tofu, drained and crumbled

2 Tbsp olive oil

½ onion, chopped

½ green pepper, chopped

Several splashes of Frank’s Red Hot

Corn or flour tortillas.

Toppings:

Chopped tomatoes

Chopped lettuce

avocado

Chopped cilantro

Green chiles

Jalapenos

Salsa

Sauté onion in oil. Add green pepper (jalapeno if you are courageous) and tofu. Saute until tofu is browned. Add hot sauce.

Heat tortillas in skillet or on grill for a few minutes.

Fill tortilla with tofu mixture, top with desired fillings.

Fruit with Chocolate sauce

Chocolate for breakfast?  Why not? Especially when it is this healthy!

Favourite fruits

Bananas

Strawberries

Kiwis

Chocolate dip:

¾ cup raw, unsalted cashews

6 oz (170 g) dark chocolate, chopped

2 tsp vanilla

½ tsp cinnamon

Place cashews in bowl, cover with water and soak for at least 2 hours. Drain cashews. Place in blender with ½ cup water and blend until smooth.

Melt chocolate gently in double boiler. (slowly in microwave worked okay too)

Stir cashew cream into chocolate along with vanilla and cinnamon.

Add a tablespoon of agave or maple syrup if some sweetness is needed.

For a spicier dip, add ½ tsp ground ginger, ¼ tsp nutmeg and 1/8 tsp cayenne or chili  powder.

Bran Muffins

¼ cup vegetable shortening

½ cup brown sugar, firmly packed

¼ cup molasses

2 tsp egg replacer powder  + 4 Tbsp water

1 cup almond, soy or rice milk

1 tsp apple cider vinegar

1 ½ cups bran

1 cup flour

1 ½ tsp baking powder

½ tsp baking soda

¾ tsp salt

½ cup raisins

Cover raisins with hot water and soak while preparing batter.

Add apple cider vinegar to plant-based milk of choice and let sit while preparing other ingredients.

Cream shortening and sugar together. Add molasses and egg replacer and beat together well. Add milk/vinegar mixture and bran. Stir together well.

Combine flour, baking powder, soda and salt together. Add to wet ingredients. Add drained raisins.  Stir well.

Place in greased muffin pans.

Bake at 400 degrees for 20 mins.

Makes 12 muffins.