Garlic Roasted Potatoes

3 Pound Red or White Potatoes
1/4 Cup Olive Oil
1 and 1/2 Tsp Salt
1 and 1/2 Tsp Black Pepper Powder
2 Tbsp Garlic, Chopped
2 Tbsp Parsley, Minced

Preheat the oven to 400 degrees F

Cut the potatoes into quarters.

Toss the potatoes with olive oil, salt, black pepper powder and garlic until well coated.

Spread out into 1 layer.

Roast in the oven for 45 minutes.

Flip twice with spatula during cooking process in order to ensure even browning (I usually cook for 15 minutes, flip, cook for 15 more minutes, flip and cook for another 15 more minutes)

Remove the potatoes from the oven, toss with parsley.

Serves: 6 (6oz / serving)
Taste Note: Tastes AWESOME
Source: food network

Power Oatmeal Bowl

Serves: 2

1/2 cup organic gluten free Bob's Red Mill steel cut oats
1 and 1/4 cup water
1/8 tsp salt

Add oats, water, salt to instant pot, set timer to 3 minutes in manual to cook.

Place cooked oats in two bowls.

1 tbsp peanut / almond butter / serving
1/4 cup plant based milk / serving
1/4 tsp ground cinnamon / serving
1 tbsp maple syrup / serving

Mix all the above to the oatmeal.

2 tbsp walnuts / almonds / cashews, chopped / serving
1 tbsp raisins / serving
1 tbsp sunflower seeds / pumpkin seeds / serving
banana / berries

Add desired toppings and enjoy.

Taste Note: Tastes AWESOME
Source: rootcausemedicalclinic

1/4 cup uncooked oats = 170 cal
1 tbsp peanut butter (100 cal) / 1 tbsp almond butter (90 cal) = 100 cals
1 tbsp raisins = 30 cals
2 tbsp walnuts = 100 cal
2 tbsp maple syrup = 105 cals
1 tbsp sunflower seeds = 45 cals
Total = 550 cals + cals from 1/4 cup milk + cals from fruit

Tropical Chia Seed Pudding

Serves: 1

3 tbsp chia seeds
1 tbsp maple syrup
1/2 tsp vanilla extract
1/4 tsp ground cinnamon
tiny pinch of salt
1/4 cup pineapple, chopped
1/4 cup mango, chopped
1 tbsp grated coconut
1 cup milk

Mix all the above and refrigerate overnight.

Taste Note: Tastes AWESOME

Lemon Poppy Seed Overnight Oats

Serves: 1

1/4 cup oats
1 tbsp chia seeds
1 tsp poppy seed
2 tbsp maple syrup
1 tsp lemon juice
1/4 tsp lemon zest, chopped
1 cup milk

Mix all the above and refrigerate overnight.

berries

Add your desired toppings and enjoy.

Taste Note: Tastes AWESOME

Idli

4 cups idli rice

Rinse rice.

Add water to the rice. Cover and keep the rice soaked for 2 to 3 hours, I usually soak it overnight.

1 and 1/2 tsp fenugreek seeds

Rinse the fenugreek seeds and soak it in water for 2 to 3 hours, I usually soak it overnight

1 cup whole or split urad dal
3 cups water

In a separate bowl, rinse and wash urad dal for couple of times. Soak urad dal separately in 3 cups water for 15 minutes.

Use the same water used for soaking urad dal for grinding.

Add 1 cup urad dal soaked water to the grinder. Drain and keep the remaining water to add it later.

Add the urad dal and fenugreek seeds and grind until smooth, add all the remaining 2 cups of water while grinding. Once the dal is fully ground (grind for 30 minutes), the batter should be fluffy, then take out the batter in a bowl and keep aside.

3 cup water

Add 1 cup of water to the grinder, before adding rice. Add rice little at a time.

Grind the rice little coarsely not smoothly(grind for 20 minutes), add the remaining 2 cups of water little at a time. Once the right consistency is reached, transfer to the same bowl where you have taken out the urad dal batter.

2 tbsp salt

Add salt and mix well. Close the bowl and keep aside for overnight and allow it to ferment. After fermentation, the batter will become double in quantity. Mix well before you make idli.

Taste Note: Tastes AWESOME and Idlies are SOFT.
Yields: 56 idli's and 3 dosas.
Note: 6 Idlies are more enough for 1 person. I made idlies for 3 days and didn't add any water for idlies on all 3 days, just while making dosa, added little water.

Simba's ratio:

1 cup urad dal

1 tbsp fenugreek seeds

Soak them together.

3 cups idli rice

Soak

1 and 1/2 tbsp salt

Green Monster Vegan Overnight Oats

Serves: 1

1 cup fresh spinach or 1/2 cup handful kale
1 large ripe banana
1 dates
1 and 1/2 tbsp chia seeds
1 cup plant-based milk

In a blender, blend together the spinach, banana, dates, chia seeds and almond milk until smooth.

1/4 cup oats

In a bowl, add oats and then pour the smoothie on top. Stir well until combined.

Refrigerate overnight.

2 tbsp nuts, chopped / serving
berries

Give it a good stir in the morning, add desired topping and enjoy.

Source: ohsheglows
Taste Note: Tastes AWESOME. If you think the sweet is not enough, add 2 dates. I didn't add any dates, but thought it would have tasted much much better with little bit more sweetness added to this.

Spicy Ragi Porridge

Serves: 2

1/2 cup rage flour
2 cup water

Add little water at a time to ragi flour and mix well to form paste.

Add the remaining water to a medium size pot and allow it to boil. Once water starts to boil, add ragi paste and cook until the ragi turns into a thick consistency, about a minute.

2 cup coconut milk

Set the timer for 5 minutes, add milk, 1 cup at a time and stir well,  keep stirring to avoid forming lumps and cook until the porridge becomes thick. 

1/2 tsp black pepper powder

1/2 tsp salt 

Add salt and black pepper powder and mix well.

1/2 tsp ginger, grated / serving 

1 green onion, chopped / serving

2 tbsp cilantro, chopped / serving

Add all the above and mix well and serve.

Taste Note: Tastes AWESOME

Berry Kombucha Overnight Oats

Overnight Oats

Serves: 1

1/2 cup oats
1 tbsp chia seeds
1/2 cup GT's kombucha
1/2 cup coconut milk
1 tbsp maple syrup

Combine all the above and refrigerate overnight.

Berry Smoothie

Serves: 2

1 cup frozen berries
3/4 to 1 cup milk
2 dates

In the morning, blend up the smoothie ingredients.

Remove the oats from the refrigerator and give them a quick stir.

Toppings

1/2 tsp hemp seeds

Pour the smoothie on top of the oats, add more berries and hemp seeds.

Source: feastingonfruit
Taste Note: Tastes AWESOME. 

Peanut Butter Overnight Oats

Serves: 1

1 cup unsweetened plant based milk
1 tbsp chia seeds
2 tbsp natural salted peanut butter or almond butter
2 tbsp maple syrup

1/4 cup gluten-free quick cooking rolled oats

If using unsalted peanut butter, add 1/8 tsp salt with peanut butter and mix peanut butter with salt.

To a small bowl, add milk, chia seeds, peanut butter and maple syrup and stir with a spoon to combine. The peanut butter does not need to be completely mixed with the milk (doing so leaves swirls of peanut butter to enjoy the next day)

Add oats and stir for few more times. Then press down with a spoon to ensure all oats have been moistened and are immersed in milk.

Cover and refrigerate overnight.

Toppings

banana, sliced
berries

The next day, garnish with desired toppings and enjoy.

Source: minimalistbaker
Taste Note: AWESOME and heavy, keeps you fill for long time, good breakfast to have before a long hike.

Gluten Free Vegan Cranberry Orange Bagels

Serves: 4

Wet Ingredients

1/2 cup warm water
1 packet active dry yeast
1 tsp coconut palm sugar

In a small bowl, whisk together water, yeast and sugar. Allow to froth for 10 minutes.

3 tbsp ground chia seeds
2 tsp apple cider vinegar
1/4 cup orange juice
2 tsp orange zest
1/4 cup dried cranberries

Add ground chia seeds, apple cider vinegar, orange juice, orange zest and dried cranberries, allow to sit for another 5 minutes for the chia seeds to expand.

Gluten-Free Flour Blend

1 and 1/2 cup brown rice flour
1 and 1/2 cup sorghum flour
3/4 cup potato starch
3/4 cup arrowroot powder

Place all the flours into a large bowl and mix them well. Store them in zip lock bag.

Yields : 4 and 3/4 cup

Source: forkandbeans

Dry mixture

2 cups gluten-free flour blend
1 tbsp coconut palm sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/8 tsp ground cinnamon

In a large bowl, combine all the ingredients for the dry mixture. Pour the wet mixture and stir with a wooden spoon for 2 minutes.

baking sheet
parchment paper
1 tsp cornmeal for dusting parchment paper

Measure the weight of the dough and equally divide dough by 4 even balls (measure and divide), roll in between your hands to create a smooth dough and then flatten slightly to make into 4" bagel shapes  (what you are looking for in your dough, when you shape the bagel, it will be little sticky but should be easy to work with. Also it should stay intact when left alone. It might spread mildly but should not lose shape)

Using your thumb create a hole in the middle and place on a parchment paper-lined baking sheet lightly covered in corn meal. Cover and allow to rise for 45 minutes in not heated oven.

Boiling the bagels

4 cups water
1 tbsp coconut sugar
1 tsp baking soda

In a medium saucepan, get the water to a rapid boil. Turn the heat to medium heat, add sugar and baking soda and stir until dissolved. The sugar creates a little gloss in the crust and the baking soda creates a barrier that keeps the water from absorbing into the bagel.

Drop 1 bagel at a time into the boiling water, allowing it to sit in the pot for 30 seconds and on each side (making a total of 1 minute per bagel). Please note that boiling the bagels prior to baking them enables a chewy texture on the inside while nicely coating the exterior crust.

clean parchment paper

When you take the bagels out of water, make sure you have drained the water from them and place on a baking sheet lined with a clean piece of parchment paper.

For "egg wash"

1 tsp cornstarch + 3 tsp water - Whisk until fully combined

pastry brush (to coat the bagels with the "egg wash")

cornmeal to sprinkle on top

Lightly sprinkle the tops with cornmeal and then brush with the "egg wash" mixture.

Preheat oven to 375 degrees.

Bake for 23 minutes and allow to cool before cutting.

To Serve

Before eating, slice in half and toast until browned along the edges. Serve with garlic and herb cream cheese.

Source: forkandbeans
Taste Note: Tastes AWESOME, but very crumbly.
Note: I am not sure whether I over did with egg wash, after baking top side of my bagels looks so white and I didn't like it, next time, I am planning to make this with no "egg wash". The underside of the bagel looks really nice.

Fluffy Vegan Pancakes

Yields: 6 pancakes
Serves: 2

1/2 cup unsweetened applesauce
3/4 cup plant-based milk
2 tbsp lemon juice
2 tbsp maple syrup
1 tsp vanilla extract

Add all the wet ingredients and mix well.

1 and 1/4 cup oat flour
1 tsp baking powder
1 tsp baking soda

Mix all the dry ingredients together. Add wet ingredients to the dry ingredients and mix well.

Heat cast iron griddle over medium heat, apply coconut oil to the griddle.

Drop about 1/4 cup of batter into the griddle and spread into circle.

Cook for 2 minutes in LOW flame on the first side, when you can easily slide the spatula under, flip. Cook for another 2 minutes. Remove from pan.

Repeat until all batter is gone.

Toppings

1/2 banana, chopped / serving
berries
1/2 tsp hemp seeds / serving
3 tbsp maple syrup / serving

Top with fruits, hemp seeds, maple syrup and enjoy!

Source: feastingonfruit
Taste Note: Tastes AWESOME. I cooked in medium flame and the sides were dark, so next time cook in low flame to get nice light brownish color.

Cream of Buckwheat with Rose Water Cardamom saffron and Pistachio

Serves: 2

1 cup plant based milk
2 cups water

Heat milk and water in a saucepan, bring it to a boil, turn off the stove.

6 saffron filaments per person (I used 12)

Add saffron and leave it for 15 minutes for the saffron to soak.

1/2 cup cream of buckwheat
1 tbsp rose water
1/4 tsp ground cardamom

Add cream of buckwheat, rose water and cardamom. Stir to combine. Allow it to boil and reduce the heat to low and cook for 10 minutes.

1 tsp coconut oil

Add coconut oil, mix well, reduce the heat to low, simmer uncovered for 3 minutes, stir frequently.

Divide into 2 serving bowls.

Yields: 2 and 1/4 cups

1/4 cup plant based milk / serving
2 tbsp pistachio, finely chopped / serving
2 tbsp maple syrup / serving
1/2 banana, chopped / serving
1/3 cup berries / serving

Garnish with pistachio, maple syrup and fruits.

Source: theflamingvegan
Taste Note: Tastes AWESOME. 

Quinoa Pancakes

Serves: 2
Yields: 8 pancakes

1/2 cup unsweetened applesauce
1 cup plant-based milk
1 tbsp lemon juice
1 tsp baking soda
2 tbsp maple syrup
1 and 1/2 cup quinoa flour

Add all the ingredients to blender, blend on low until combined, stopping to stir as necessary, don't over blend.

Heat cast iron griddle in medium heat, apply coconut oil to the griddle.

Drop about 1/4 cup of batter into the pan and spread into circle.

Cook for 2 to 3 minutes over medium heat or until you can easily slide a spatula underneath. Flip and cook for 2 to 3 minutes on the second side. Remove from the pan.

Repeat until all the batter is used up.

Toppings

banana
berries
nuts
seeds
chocolate chips
nut butter
maple syrup

Add toppings of your choice and enjoy.

Source: feastingonfruit
Taste Note: Tastes GREAT, very easy to prepare, somehow it tasted little bitter.
Also quinoa flour is very expensive, $7.49 for 12 ounces of non-organic quinoa flour, next time, I will make my own quinoa flour like this and store it.

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