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Breakfast

Tofu Scramble​

 

  • 1 tsp avocado oil

  • 1 package firm tofu crumbled

  • 1 tbs vegan mayo (optional)

  • 1/4 chopped bell pepper

  • Large handful spinach

  • Chopped green onion

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Add 1 Tbs of tofu scramble powder:

  • 1/2 cup nutritional yeast

  • 1/4 cup garlic powder

  • 1/4 cup onion powder

  • 2 tbsp cumin

  • 2 tbsp turmeric

  • 1 tbsp Paprika

  • 1 tbsp pepper 1 tbsp salt

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Heat and scramble. Serve in a toasted tortilla for a breakfast wrap. Great with a side of salsa.

 

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Green Smoothie Bowl​

  • 1/4 avocado

  • 1 frozen banana

  • 1/2 cup berries

  • 1 handful spinach

  • 1 handful kale

  • 1 cup nut milk (homemade walnut milk)

  • 1 tbs flaxseed (ground preferred)

  • 1 tbs almond butter

 

Blend and add toppings.

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Toppings:

  • Flax seed, hemp seed, chia seed

  • Sunflower seeds, sprouted almonds, dried coconut, goji berries

  • Berries, papaya, star fruit, apples, diced dates

  • Raw buckwheaties, bee pollen granules, spirulina powder, cacao powder

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Fruit Pizza

 

Vegan Huggs (modified)

  • 2 flax eggs (mix together 2 tablespoons ground flax seed + 5 tablespoons water) *See note

  • 1/3 cup apple sauce , unsweetened

  • 1/2 cup pure maple syrup

  • 1 teaspoon vanilla extract

  • 3 cups gluten-free rolled oats

  • 1/2 teaspoon sea salt

  • 1 tablespoon cinnamon

  • Cashew Cream: 1 cup cashew, 2 scant cups water, 1 tsp vanilla, pinch of salt, 1 tsp maple syrup

  • Your favorite assorted fruit. I used 2 kiwis , less than 1/4 cup each of strawberries, blueberries, and raspberries.

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Preheat oven to 375 degrees F. Lining a 9 inch pan bottom with parchment paper. Prepare flax eggs in a medium bowl and set aside, about 10 minutes. In a large bowl, add rolled oats, salt, cinnamon. Combine well. Add the applesauce, maple syrup and vanilla extract to the medium bowl of prepared flax eggs. Whisk to combine well. Now add the wet ingredients into the large bowl of dry ingredients. Combine well. Evenly distribute the oat mixture on the bottom of the pan and press down firmly. Place in oven and bake for 10-12 minutes or until the crust is lightly browned. Set aside to cool for at least 10 minutes.

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Spread cashew cream on top and then arrange fruit.
 

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Vegan Scramble

 

MindBodyGreen​​

  • 1 tablespoon olive oil

  • 1 small white or yellow onion, diced

  • 1 bell pepper, diced

  • 3 cloves garlic, minced

  • 1 small head cauliflower, chopped into small florets and pieces

  • ⅓ cup (80 ml) water or low-sodium vegetable broth

  • 1½ cups (250 g) cooked chickpeas, or 1 (15-oz, or 425-g) can, drained and rinsed

  • 2 tablespoons tamari

  • 1½ teaspoons ground turmeric

  • ½ teaspoon mustard powder

  • ½ teaspoon smoked paprika

  • 1 teaspoon dried thyme

  • 3 tablespoons nutritional yeast

  • ½ bunch kale, stemmed and chopped into bite-size pieces

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Heat the oil in a large, wide skillet over medium heat. Add the onion and bell pepper and cook, stirring occasionally, for 7 to 8 minutes, until the onion is tender and golden. Add the garlic and cook, stirring constantly, for 2 minutes.

Add the cauliflower and stir to combine, then add the water. Cook, stirring occasionally, for 8 to 10 minutes, until the cauliflower is crisp-tender.

Stir in the chickpeas, tamari, turmeric, mustard powder, paprika, thyme, and nutritional yeast and cook, stirring occasionally, for about 5 minutes, until the chickpeas are warm and the cauliflower is perfectly tender and beginning to brown. Add the kale and cook, stirring constantly, until the kale has wilted. Taste and adjust the seasonings if desired. Serve right away, along with any desired accompaniments.

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NOTES: Boiled cassava root for an accompaniment. Also good with toast, sweet potato fries, hot sauce or green chutney on the side.

Tofu Quiche

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  • 1 block tofu, pressed 

  • 2 Tbsp nutritional yeast flakes

  • 1 tsp salt

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  • 1 Tbsp coconut oil

  • 1 onion

  • 1 head broccoli

  • 1/2 head cauliflower

  • 1 tomato (or black plum or red bell pepper if avoiding tomatoes)

  • 3 garlic cloves

  • 1 tsp cumin

  • 1 tsp paprika

  • 1 tsp oregano

  • 1/4 tsp black pepper

 

This is a simple crust-free vegan quiche. You can pour the mixture into a crust before baking for a more traditional quiche. 

 

Chop the onion and break the broccoli and cauliflower into florets. Heat a skillet with the coconut oil and cook the onions and garlic for 5 minutes. Add the spices (but not the nutritional yeast flakes or salt) and cook for about 1 minute to heat the spices. Add a bit of water and the remaining veggies and steam to soften.

 

Process the tofu with nutritional yeast flakes and salt until smooth in a food processor. Pour into the skillet and mix with the veggies. Bake in the oven at 350 degrees for 30 minutes.

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To help convince your non-vegan friends, top with vegan hollandaise sauce and a side of vegan hash browns with vegan ketchup or kakffir lime pesto.

Chocolate Chia Pudding

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  • 1 cup walnut milk

  • 3 tbs (1/4 cup) chia seeds

  • 1 tsp honey (maple syrup)

  • dash of vanilla extract

  • 2 tsp raw cacao or carob powder 

  • dash of cinnamon

  • 1/4 cup mango, berries, chopped dates for topping

 

Blend or pulse for extra creamy texture. If not blending, whisk together powders with the milk before adding the chia seeds. Let sit for 30 minutes or overnight in the fridge.

 

Serve with chopped mangos or dates on top. Add sliced bananas and blueberries to sides of mason jar for presentation.

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Remember, chia seeds LOVE everyone and everything. Sponges, blenders, scrub brushes, towels. And their love EXPANDS. Leave room in the jar if you're storing your pudding overnight.

Oil Free Granola

 

Cooking with Plants

  • 2 cups oats

  • 1 cup raw cashews (or walnuts)

  • 1/2 cup Pumpkin Seeds/Pepitas

  • 1/2 cup blanched almonds (used sunflower seeds)

  • 1 tsp Cinnamon

  • 1 tsp ginger powder (omitted)

  • 1 tsp coarse celtic sea salt (too much - omit)

  • 1/2 tsp garam masala (omitted)

  • 1 tbs chia seeds (added)

  • 1 tbs  flax seed (added)

  • 1/3 cup Maple Syrup

  • 1 tsp homemade vanilla extract (added)

  • 1 cup cranberries, raisins, goji berries (add after baking and cooling)

  • 1 cup flaked coconut (add for part of baking or after baking is done)

 

Preheat oven to 350F. Line a baking tray with parchment paper. Add all of the dry ingredients to a large mixing bowl and stir through to combine the spices with the nuts and seeds. Add the remaining ingredients and stir until really well combined (use your hands). Spread the mixture evenly onto the lined baking tray and place in the oven for 7-10 minutes. Give the granola a toss, add the coconut flakes, and re-spread on the tray and bake for an extra 5-7 minutes. Watch carefully last few minutes so it doesn't burn. Add in the raisins. Once cooled, place in an airtight container. Use tin tie food bags and kraft labels for gifting.

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TIP: For whole walnuts, cashews or almonds place in nut milk bag and smash with the bottom of a measuring cup to roughly chop.

Grain Free Granola

 

My New Roots

  • 2 cups raw nuts (almonds and hazelnuts)

  • 2 cups raw sunflower seeds

  • 1 cup unsweetened coconut

  • 1 cup large flaked coconut

  • 3 Tbsp. chia seeds

  • 1 Tbsp. ground cinnamon

  • ¾ tsp. fine sea salt

  • 1/3 cup coconut oil, melted

  • 1/3 cup maple syrup

  • 1 tsp. vanilla extract (optional)

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Preheat oven to 300°F / 150°C. Line two rimmed baking sheets with baking paper. Add nuts to food processor and pulse to roughly chop. Add sunflower seeds and pulse to chop, until all nuts and seeds are about the same size. Place chopped nuts and seeds in a large mixing bowl. Combine the coconut, chia seeds, cinnamon, salt. Pour in the coconut oil, maple syrup and vanilla extract. Mix well to coat. Divide the mixture in half and spread out evenly onto the lined baking sheets. Bake for 30-35 minutes, stirring a couple times from the 15-minute mark. The granola is ready when it is golden and fragrant. It will crisp up outside the oven as it cools.

Honey Oats Granola

 

  • 2 cups whole rolled oats

  • 1 cup sunflower seeds

  • 1/2 cup whole flax seeds

  • 1 cup roughly chopped pecans or walnuts

  • 2 tsp cinnamon

  • 1/2 cup honey or maple syrup

  • 1/4 coconut oil

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Add raisins and coconut flakes after baking or they will burn.

  • 1/2 cup raisins

  • 1/2 cup coconut flakes

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Preheat oven to 300°F.

Whisk together cinnamon, honey, coconut oil and mix with all ingredients except coconut flakes and raisins. Bake for 20-30 minutes. Let cool and add coconut flakes and raisins.

Zucchini Patties with Vegan Sour Cream

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  • 2 small/medium yellow squash or zucchini

  • 3 garlic cloves, minced

  • 1/2 cup brown rice flour

  • 1/2 teaspoon coriander

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon cumin powder

  • dash of garam masala (optional)

  • dash freshly ground black pepper

  • 1 teaspoon ground flax seed as a binder

  • avocado oil for frying

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Vegan Sour Cream

  • 1/2 cup cashews (soaked for 2 hours)

  • 1 tsp lemon juice

  • 1/2 tsp apple cider vinegar

  • 1/4 tsp salt

  • 1/2 cup of water (as needed)

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For sour cream, blend in a high speed blender until completely smooth.

 

Grate zucchini. Do not drain, the liquid will help bind with the flax seed powder. Mix the dry ingredients, add to a bowl with grated zucchini and mix well and let sit to firm up. Form into balls and press to flatten. Heat oil over medium heat. Cook patties about 5 minutes, then flip and cook for another few minutes, or until browned. Serve, with vegan sour cream on top and fresh chives.

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