Turmeric Tofu Scramble

Serves: 2

2 tbsp oil

1 pound potato, finely chopped, so that it can cook faster

Heat oil in a pan, add potatoes and cook until beginning to soften and turn brown, about 7 minutes, 

8 ounces mushroom, sliced

4.30 ounces shallot (1 shallot), chopped into 1/2 moons

1/2 red bell pepper, chopped

1/2 orange beep pepper, chopped

1/4 tsp ground black pepper

1/4 tsp salt

Add mushrooms, shallot, bell peppers, salt, black pepper, sauté for 8 minutes. 

6 ounces extra firm tofu, pat dry with a paper towel

1/4 tsp turmeric powder

1/4 tsp ground black pepper

1/4 tsp salt

Add crumble the tofu into the pan, and toss with the oil. Add turmeric, black pepper, salt, sauté for 5 minutes.

3 ounces spinach

Add spinach, mix everything. 

Taste Note: Tastes AWESOME

Source: rei

Yields: 4 and 1/2 cups

Chocolate Coconut Overnight Oats

Serves: 1

1/4 cup oats
1 tbsp chia seeds
2 tbsp coconut palm sugar
2 tbsp cashew cream (optional)
1/2 tsp vanilla extract
1 cup nut milk

2 tbsp shredded coconut
1 tbsp cacao powder

Mix all the above and refrigerate overnight.

Toppings

1 tbsp cacao nibs

In the morning top it with cacao nibs.

Taste Note: Tastes AWESOME
Source: LisaJaneBea

Savory Vegan Mediterranean Oatmeal

Serves: 2

1 cup water
1/2 cup plant based milk
1/2 tsp salt
1/4 tsp red chili flakes

Add all the ingredients, all the water to boil.

1/2 cup gluten free quick cooking rolled oats

Add oats, simmer in low and cook for 5 minutes.

1 cup spinach, chopped

Add spinach and cook for 2 more minutes.

1/2 cup cherry tomatoes, sliced
1/2 cup olives, chopped

Add tomatoes and olives and cook for 3 more minutes.

1 tsp coconut oil
2 tbsp basil leaves, chopped

Add coconut oil, stir until melted. Add basil and stir until combined.

Taste Note: Tastes AWESOME
Yields: 2 cups
Source: veganosity

Chunky Monkey Banana Open Faced Sandwich

Serves: 1

2 tsp shredded coconuts

Dry roast the coconut on medium flame until it becomes fragrant and golden brown.

2 slices gluten free vegan bread
1 tbsp almond butter / slice
1 tsp hemp seeds
1 banana, cut into thick chunks
1 tsp roasted coconut
1 tsp maple syrup

Apply almond butter on each slice of the bread, add hemp seeds, banana, roasted coconut, maple syrup.

Enjoy with some fresh fruits.

Tastes Note: Tastes AWESOME
Source: pickuplimes

Carrot Cake Overnight Oats

Serves: 1

1/4 cup oats
1 tbsp chia seeds
2 tbsp coconut palm sugar
2 tbsp cashew cream (optional)

1/2 tsp vanilla extract

1 cup nut milk

1/2 cup shredded carrot
2 tbsp raisins
1/4 tsp ground cinnamon

Mix all the above and refrigerate overnight.

Toppings

1/4 tsp ground cinnamon (optional)
1/2 tbsp raisins (optional)

In the morning, top it with ground cinnamon and raisins.

Taste Note: Tastes AWESOME. I didn't add any topping in the morning.
Source: LisaJaneBea

Tropical Overnight Oats

Serves: 1

1/4 cup rolled oats
1 tbsp chia seeds
2 tbsp coconut palm sugar
2 tbsp cashew cream (optional)
1/2 tsp vanilla extract (optional)
1 cup nut milk

1 tbsp shredded coconut
fresh / frozen mango
fresh / frozen pineapple

Mix all the above.

Taste Note: Tastes AWESOME
Source: cleananddelicious

Savory Oatmeal

1/3 cup black beans

Overnight soak black beans in water

1/4 tsp salt
3 cups water

Cook black beans with salt and water in instant pot, high pressure, manual mode for 6 minutes.

Yields: 1 cup cooked black beans (I used just 2 tbsp of cooked black beans)

Serves: 2

1 cup water
1/2 cup nut milk
2 tbsp nutritional yeast
1 tsp italian seasoning
1/4 tsp red chili flakes
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp turmeric powder

Add all the ingredients, allow the water to boil.

1/2 cup gluten free quick cooking rolled oats

Add oats, simmer in low and cook for 5 minutes.

Yields: 1 and 1/4 cups

Toppings

1 tbsp spinach / baby kale, chopped
3 grape / cherry tomatoes, chopped into 4 pieces
1 tbsp corn
1 tbsp cooked beans

1 tbsp olives (3 olives)
broccoli, steamed
1 tbsp basil / mint / cilantro

Add any of your favorite toppings that you have on hand or that you prefer.

Taste Note: Tastes AWESOME. I added 1/2 tsp of red chili flakes and it was way too spicy, but it tasted awesome, so reduced the red chili flakes to 1/4 tsp while noting down.
Source: cookingwithplants

Chocolate Chia Seed Pudding

Serves: 1

3 tbsp chia seeds
1 cup milk
1 tbsp maple syrup

1 tbsp cacao powder
1/4 tsp ground cinnamon

Mix all the above and refrigerate overnight.

Topping

berries / banana
1 tbsp cashew cream (optional)

In the morning, add raspberries and cashew cream and enjoy!

Taste Note: Tastes AWESOME
Source: cleananddelecious

Chai Chia Pudding

Serves: 1

3 tbsp chia seeds
1 cup nut milk
1 tbsp maple syrup
1/4 tsp ground cinnamon
1/8 tsp ground cardamom (tiny pinch, if you do not like cardamom, I love it so added 1/8 tsp)
tiny pinch ground clove

Mix all the above, let it sit for an hour or overnight.

Toppings

1 tbsp raisins
chopped apples or fruit of your choice
chopped walnuts

Add your favorite toppings and enjoy!

Taste Note: Tastes Absolutely AWESOME
Source: cleananddelecious

Matcha Green Tea Chia Pudding

Serves: 1

1 tsp matcha powder
1/2 cup nut milk

Mix it well until the matcha has fully dissolved

2 tbsp chia seeds
1 tbsp maple syrup
1 tsp vanilla extract
1/2 cup nut milk
2 tsp shredded coconut

Mix all of the above. Let it sit for an hour to overnight.

Toppings

1 tsp shredded coconut
10 almonds chopped (optional)
berries / banana

Add your desired toppings and enjoy.

Taste Note: Tastes AWESOME. I added 4 tbsp of chia seeds this time and it was very thick and I couldn't finish the whole bowl, so I changed chia seeds to 2 tbsp.

Cashew Cream

1/2 cup cashews

Soak cashews for 20 minutes minimum. Rinse cashews.

1/4 cup + 2 tbsp water
1 tbsp lemon juice

Put all the ingredients in blender, blend until creamy.

Taste Note: Tastes AWESOME
Source: LisaJaneBea

Chia, Acai and Strawberry Layered Breakfast Jar

Serves: 2

Chia Pudding

4 tbsp chia seeds
1 cup nut milk
1/2 tsp vanilla extract

Mix all the above in a bowl and set aside for 15 minutes, until seeds absorb all the liquid.

Acai Smoothie Layer

1 pack acai puree (3.53 ounces)
1 cup fresh strawberries
1 ripe banana
1 tbsp unsweetened dried coconut
1 tbsp hemp hearts
1 tbsp almond butter
4 fresh mint leaves
1/4 cup nut milk

Add all the smoothie layer ingredients to blender and process to obtain a creamy mixture.

Fruit Layer

fresh mixed berries (strawberries and blueberries or blackberries), mashed with a fork to obtain juice and chunks

Garnish

fresh fruits
1 tsp coconut flakes
mint leaves

Assembly

To assemble the jar,  add mashed fruits to the bottom of the jar, then a layer of chia pudding, top with acai smoothie and garnish with fresh fruits, mint leaves and coconut flakes. Process the same with the second jar and serve.

Taste Note: Tastes AWESOME
Source: theawesomegreen

Millet Porridge

Serves: 2

1/2 cup millet, rinsed and drained in a fine mesh strainer
1 cup almond milk
2 and 1/2 cup water
1/2 tsp ground cinnamon
1/4 tsp ground cardamom
1 tsp vanilla extract
1/8 tsp salt
2 tbsp raisins

In a saucepan, combine all the above and bring to a boil. Reduce the heat to low, cover and cook at low simmer for 40 minutes, until millet is tender and translucent.

1 tbsp maple syrup / serving
1/2 banana, chopped / serving
mixed berries / mango / pomegranate / kiwi
2 tbsp chopped nuts / serving

Serve with desired toppings.

Source: fountainavenuekitchen
Taste Note: Tastes AWESOME

Overnight Chocolate Chia Seed Pudding 2

Serves: 1

1 cup almond milk
3 tbsp chia seeds
2 tbsp cacao powder or unsweetened cocoa powder
1/4 tsp ground cinnamon
1/4 tsp vanilla extract
1/8 tsp salt
1 tbsp maple syrup

Add all the ingredients in a mixing bowl and whisk vigorously to combine.

Let rest covered in the fridge overnight.

Toppings

1 tsp cacao nibs / serving
1/2 banana, chopped / serving
mixed berries / pomegranate / mango / kiwi

Serve with desired toppings.

Source: minimalistbaker
Taste Note: Tastes AWESOME, extremely awesome.

Buckwheat Banana-Walnut Cereal

1 cup nut milk
2 cup water
1/2 tsp ground cinnamon
1/2 cup cream of buckwheat cereal

Add nut milk, water, ground cinnamon to a saucepan, bring to a boil.

Add cream of buckwheat, turn the heat medium low, uncovered, simmer for 10 minutes. Stir often.

Remove from the heat and divide this into 2 serving bowls.

Yields: 1 cup / serving

1/2 large ripe banana, chopped / serving

2 tbsp walnut, chopped / serving

1 tbsp maple syrup / serving

1/4 cup nut milk / serving

Mix nut milk, add banana, walnut and maple syrup and enjoy.

1/3 cup berries / serving (optional) I had berries, didn't want to waste, so added them, but its purely optional, the recipe does not need the berries.

Taste Note: Tastes AWESOME

Peach Oat Smoothie

Serves: 2

1 cup unsweetened almond milk
1/2 cup gluten free old-fashioned rolled oats
2 tbsp chia seeds

Soak oats and chia seeds with almond milk in blender and refrigerate overnight.

2 ripe peaches / nectarine, quartered, pits removed (frozen)

1 cup unsweetened almond milk
2 medjool dates, pitted / 2 tbsp maple syrup

Add frozen peaches, almond milk, dates and blend until smooth.

Serve.

Source: minimalistbaker
Taste Note: Tastes AWESOME
This time I used 2 tbsp maple syrup, next time I will make this with 2 dates, I think the taste will be really awesome with dates.

Buckwheat Oat Crepes

Serves: 2

Yields: 6 Crepes ( 5 medium and 1 large)

Filling

2 apples, chopped
2 tbsp maple syrup
1/2 tsp ground cinnamon

Place apple, maple syrup, ground cinnamon in a saucepan and cook for 15 minutes over medium high heat, stir occasionally.

Yields: I used 1 apple, which was 1 and 3/4 cup before cooking and yielded 3/4 cups cooked apples. It was not enough for both of us, so I doubled and noted down.

Crepe

1/4 cup + 2 tbsp oat flour
1/4 cup + 2 tbsp buckwheat flour
1/2 cup coconut milk
1/2 cup almond milk
1/2 tbsp almond butter
1 tbsp maple syrup
1/2 banana

Place all the ingredients in a blender and blend until smooth.

Heat cast iron griddle on medium high heat, add coconut oil to the griddle.

Pour 1/4 cup of batter onto the pan, twirling the batter around to cover the whole bottom of the pan.

Cook for about a minute, loosen the edges and flip the crepe.

Cook for about one more minute until brown the other side of the crepe.

To Serve

1/3 cup raspberries or blueberries or blackberries / serving
2 tbsp maple syrup / serving

Serve the crepes with apple filling, some berries and maple syrup.

Source: simpleveganblog
Taste Note: Tastes AWESOME

Quinoa Breakfast Bowl

1 cup almond milk
1/2 tsp ground cinnamon
1/2 tsp vanilla extract
1/8 tsp ground clove
1/8 tsp ground nutmeg
1/8 tsp ground ginger
1/2 cup quinoa

Add all the above in a saucepan, bring to a boil, cover and lower the heat to simmer and cook in low heat for 15 minutes.

1/2 tbsp raisins / serving
1 tbsp maple syrup / serving
1 tbsp nuts, chopped / serving
1 tbsp chia or hemp seeds / serving
1/2 cup almond milk / serving
1/4 cup fruit - banana / mixed berries / pomegranate / mango / kiwi

Serve with your desired toppings

Source: onegreenplanet
Taste Note: Tastes AWESOME. I really loved the nuts and raisins in this.

Pumpkin Pancake

Serves: 2
Yields: 7 small pancakes

1 and 1/2 cup coconut milk (Might have to increase milk, since we are adding pumpkin puree)
1/2 tsp apple cider vinegar

In a medium bowl, combine coconut milk, apple cider vinegar. Set aside for 5 minutes.

1 tbsp maple syrup
2 tbsp melted coconut oil (MUST MELT IT)
1 tsp vanilla extract
1/2 cup pumpkin puree

In the coconut milk / vinegar bowl, add maple syrup, melted coconut oil, vanilla extract and pumpkin puree and mix well.

1/2 cup white rice flour / sorghum flour
1/4 cup tapioca flour
2 tbsp coconut flour
1/2 tbsp flax seed meal
1/8 tsp salt
3/4 tsp baking powder
1 tbsp coconut palm sugar
1/2 tsp ground allspice
1/2 tsp ground cinnamon
1/4 tsp ground ginger

Combine dry ingredients in a large bowl.

Just before you are ready to cook the pancakes, add wet ingredients into the bowl of dry ingredients. Mix until smooth.

Heat cast iron griddle on medium high heat, add coconut oil to the griddle.

Scoop pancake batter into 1/4 cup circles, cook for 2 minutes (DO NOT try to flip before cooking 2 minutes), flip and then cook for 2 to 4 minutes.

 

Source: thefitchen
Taste Note: Tastes AWESOME, but it was very difficult to prepare, kept sticking to the pan.

Overnight Buckwheat Groats

Serves: 1

1/2 ripe banana, mashed (1/3 cup mashed)
1/3 cup pumpkin puree
1 tbsp maple syrup
1/2 tsp vanilla extract
1/2 cup plant based milk

Mash banana, add pumpkin puree, maple syrup, vanilla extract and milk, mix well.

2 tbsp raw buckwheat groats
1 tbsp chia seeds
1/4 tsp ground cinnamon
1/8 tsp salt

Add buckwheat groats, chia seeds, ground cinnamon and salt, to the mashed banana and mix well.

Cover and refrigerate overnight.

Toppings:

1/2 tbsp raisins / serving
1/2 tbsp cacao nibs / serving
1 tbsp nuts, chopped / serving (I used 10 almonds / serving)
berries ( I used 10 blackberries)

Add desired topping and enjoy.

Source: fountainavenuekitchen
Taste Note: Tastes AWESOME, but very heavy, I reduced chia seeds to 1 tbsp, I used 2 tbsp. Also I reduced buckwheat groats from 1/4 cup to 2 tbsp. So next time, it shouldn't be that heavy.