Three ingredient pancakes (Gluten-Free, Sugar-Free, Oil-Free)

Three ingredient pancakes Three ingredient pancakes (Gluten-Free, Sugar-Free, Oil-Free)

Prep Time5 mins
Cook Time10 mins
Course: Breakfast
Cuisine: Vegan
Servings: 8

Ingredients

  • 1 cup oat flour
  • 1 cup almond milk
  • 2 tsp baking powder
  • 2 tbsp maple syrup (optional)

Instructions

  • In a medium bowl, mix the oat flour and baking powder then add the almond milk and mix well. The batter will be a bit watery, so you can leave it to thicken for a few minutes or start making the pancakes and the batter will thicken in the bowl as you cook the first pancake.
  • Pour ⅓ of the batter into a non-stick pan. Cook medium-low on each side for about 3 minutes until golden.
  • Top with maple syrup and fresh berries!

Notes

If you want to make your own oat flour, it is very easy! Just blend on high one cup of old-fashioned rolled oats for about a minute until blended into a fine flour.

Curry Orzo

Curry Orzo

Prep Time5 mins
Cook Time15 mins
Course: Breakfast
Cuisine: Vegan
Servings: 1

Ingredients

  • 1 tsp olive oil
  • 2 minced garlic cloves
  • 1 tbsp curry powder
  • ½ tsp salt
  • 1 cup green peas
  • 1 cup chopped tomatoes
  • 1 cup orzo pasta
  • 2 cups almond milk
  • ½ cup chopped parsley

Instructions

  • Start by sautéing the garlic in the olive oil for just a minute.
  • Then add the curry and salt and cook for another minute.
  • Continue adding the peas, tomatoes, and orzo one at a time.
  • Finally, add the almond milk and close the pot lid. Simmer for about 10 minutes while stirring occasionally.
  • Add the fresh parsley, cook for another 2 minutes and serve!

Butternut Squash Muffins

Butternut Squash Muffins

Course: Breakfast
Cuisine: Vegan
Servings: 8

Ingredients

  • 1 cup butternut squash purée
  • 2 tbsp ground flaxseed (mixed with 4 tbsp water)
  • 1 ½ cups whole-wheat flour
  • ½ cup almond milk
  • cup maple syrup
  • ¼ cup brown sugar
  • 3 tbsp avocado oil
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1 tsp cinnamon powder
  • pinch of ginger powder
  • pinch of salt
  • some walnuts

Instructions

  • Start by peeling and chopping the butternut squash.
  • Roast the butternut squash in the oven at 400°F for 30-40 minutes until tender.
  • Purée the butternut squash in a food processor.
  • In a bowl, add the all the ingredients and mix well using a spatula.
  • Grease a muffin tin or add liners.
  • Fill the tin with batter ¾ of the way.
  • Add a walnut or two to each muffin.
  • Bake at 350°F for 25 minutes.

Sun-dried Spread

Sun-dried Spread

Prep Time5 mins
Cook Time40 mins
Total Time10 mins
Servings: 4 servings

Ingredients

Instructions

  • Add all ingredients to a food processor or high speed blender and puree (it doesn’t need to be finely pureed).
  • Serve on your favorite bread (we love sourdough) and top with microgreens!

Savory Waffles

Savory Waffles

Servings

4

servings
Prep time

10

minutes
Total time

30

minutes

Ingredients

  • Batter
  • 
1 cup chickpea flour

  • ⅓ cup corn starch

  • 

¾ cup water

  • 1 tsp salt

  • Veggies
  • ½ cup chopped onion (we prefer purple onion)

  • 

1 cup chopped sweet pepper

  • 
½ cup chopped parsley

Instructions

  • In a bowl, mix the dry ingredients with a fork.
  • Add the water and mix well. Then add all the veggies.
  • Pre-heat your waffle iron, add a scoop of the mixture and cook until golden.
  • Top with ketchup or BBQ sauce!

Chocolate Chip Muffins (Gluten-Free, Dairy-Free, Egg-Free)

Chocolate Chip Muffins (Gluten-Free, Dairy-Free, Egg-Free)

Prep Time10 mins
Cook Time40 mins
Total Time30 mins
Course: Breakfast, Dessert, Uncategorized
Servings: 6 servings

Ingredients

  • 1 mashed ripe banana
  • cup of oat flour
  • 1 tbsp of baking powder
  • ½ tsp of baking soda
  • 3 tbsp of nut butter
  • ¼ cup of maple syrup
  • 1 tsp of vanilla extract
  • ½ cup of almond milk
  • cup chocolate chips

Instructions

  • Mix all ingredients together with a fork in order.
  • Bake in the oven at 350°F for 20-25 minutes.

Simple Vegan French Toast

Simple Vegan French Toast

Prep Time5 mins
Cook Time40 mins
Total Time15 mins
Servings: 2 servings

Ingredients

  • 3 tbsp corn starch
  • 1 tsp cinnamon powder
  • ¼ tsp ginger powder
  • 1 tsp vanilla
  • 3 tbsp maple syrup
  • ½ cup almond milk
  • 4 pieces of whole wheat bread
  • 1 tbsp of vegan butter

Instructions

  • In a shallow bowl, mix the corn starch, cinnamon, and ginger with a fork.
  • Add the vanilla and maple syrup.
  • Lastly, add the almond milk a little at a time until the batter is mixed well.
  • Melt the butter in a nonstick pan.
  • Dip the toat in the batter (10 seconds on each side). Make sure the extra batter drips off the toast before placing it in the pan.
  • Cook the french toast for 3-4 minutes on each side until golden.
  • Serve with maple syrup and fresh berries.

Chocolate Banana Chia Pudding

Chocolate Banana Chia Pudding

Prep Time5 mins
Cook Time40 mins
Total Time2 hrs
Servings: 1 servings

Ingredients

  • 2 tbsp chia seeds
  • 1 tbsp cocoa powder
  • 1 ripe banana
  • 1 cup almond milk
  • 2 tbsp maple syrup

Instructions

  • Start by adding the chia seeds and cocoa powder in a small bowl with a tight lid.
  • Add the banana in three pieces and mash right in the bowl.
  • While mixing with a fork, add the almond milk a little at a time.
  • Lastly, add the maple syrup (adjust the sweetness to your liking).
  • Close the lid and refrigerate for at least 2 hours before enjoying.

Savory Porridge

Savory Porridge

Prep Time10 mins
Cook Time40 mins
Total Time40 mins
Course: Breakfast
Servings: 4 servings

Ingredients

  • 1 tbsp olive oil
  • ½ chopped onion
  • 3 minced garlic cloves
  • 1 tsp turmeric powder
  • 1 tsp cinnamon powder
  • ½ tsp pepper
  • 1 tbsp salt
  • 1 cup wheat see notes and the amazon link below
  • ½ cup whole grain bulgur wheat see the amazon link below
  • 6 cups boiling water
  • 1 cup plant-based milk

Instructions

  • Sauté onion and garlic with olive oil.
  • Add the spices and keep sautéing.
  • Add the bulgar and wheat.
  • Add the boiling water and simmer for 25-30 minutes.
  • Blend the porridge for a few pulses.
  • Add the plant-based milk and simmer for a few minutes.
  • Serve with a dash of cinnamon.

Notes

  • Wheat choices: You can use a few wheat choices for this recipe. You can use pelted wheat. You can even buy whole wheat berries; you have to cook them longer.
  • Reheating: What is the best way to thin this porridge? It’s as simple as adding liquid. We recommend using plant-based milk.
  • Avocado Whip Toast

    Avocado Whip Toast

    Prep Time10 mins
    Cook Time40 mins
    Total Time5 mins
    Course: Uncategorized
    Servings: 1 servings

    Ingredients

    • ½ ripe avocado
    • ½ tbsp fresh lemon juice
    • Pinch of salt flakes
    • Sprinkle of chives
    • Pinch of red pepper flakes
    • A piece of your favorite toast we prefer whole wheat

    Instructions

    • Whip the avocados with lemon juice.
    • Scoop the avocado onto the toast.
    • Sprinkle the salt, chives, and pepper on the avocado.
    • Spread the avocado with a fork.

    Blueberry Yogurt

    Blueberry Yogurt

    Prep Time10 mins
    Cook Time40 mins
    Total Time20 mins
    Servings: 2 servings

    Ingredients

    • 1 cup blueberries frozen or fresh
    • 2 tbsp maple syrup
    • 2 tbsp orange juice
    • Vegan vanilla yogurt
    • 2-4 tbsp peanut butter optional

    Instructions

    • Add the blueberries to a saucepan and warm over medium-high heat until bubbling.
    • Add the orange juice and maple syrup.
    • Then lower heat to medium and cook for 2 minutes stirring occasionally. Remove from heat and let it cool.
    • Layer in a jar starting with the peanut butter, yogurt, and blueberries.
    • Keep refrigerated and enjoy it for up to a week!

    7-Layer Mexican Dip

    7-Layer Mexican Dip

    Prep Time15 mins
    Cook Time40 mins
    Total Time30 mins
    Course: Breakfast, Oil-Free, Snacks, Uncategorized
    Servings: 12 servings

    Ingredients

    Dip

    • 4 cups 32 oz refried beans
    • 2 tbsp taco seasoning
    • 2 cups guacamole
    • 2 cups vegan sour cream
    • 3 cups diced tomatoes
    • 1 cup sliced black olives
    • ¼ cup finely chopped green onions
    • ¼ cup chopped parsley
    • 2 cups vegan cheese

    Vegan Sour Cream

    • 1 ½ cup soaked cashews
    • 1 cup water
    • 1 tbsp lemon juice
    • ½ tsp salt

    Instructions

    Vegan Sour Cream

    • Make vegan sour cream by blending the soaked cashews with water. Add the lemon juice and salt. Refrigerate the vegan sour cream for an hour before adding it to the dip.

    Dip

    • In a bowl, combine the refried beans and taco seasoning. Stir until smooth.
    • Spread the refried beans in the bottom of a 9” x 13 “ casserole dish.
    • Top with a layer of guacamole, vegan sour cream, tomatoes, black olives, green onions, parsley, ending with the vegan cheese.