Breakfast
Super Greens Breakfast with Cashew Ricotta (Gluten Free)
After working our butts off this past week to get ready for our workshop yesterday, Bridget and I were both exhausted and I came home and slept. I awoke this morning refreshed and bursting with appetite. Inspired by Bridget’s Greens on Toast, featured previously in our blog, I decided to use the gluten free buns in my freezer and concoct something delicious with the leftover cashew ricotta from the workshop.
Open-Faced Tacos
I made these this weekend for brunch and they were just perfect! The combination of the crispy corn tortilla, just cooked veggies and creamy melted daiya on top was delicious. I always like to have a package of corn tortillas, and a can of refried beans (Eden Organic Spicy Pintos are my fave) on hand. Toss in any veggies you want and you have the fixings for several meals, with endless possibilities.
Vegan Turkish Breakfast
While I’ve never been to Turkey, I’ve always enjoyed a Turkish-style breakfast. Even before I was vegan or knew what a Turkish breakfast might be like I was enjoying a hard-boiled egg, toast, cold veggies and olives or capers in the morning.
Blueberry Apple-Cinnamon Oatmeal
Truly the breakfast of champions! This hearty and delicious meal will give you slow releasing energy all day long. The blueberries are bursting with antioxidants (which fight off signs of aging!) and the walnuts and flax provide nearly a days worth of Omega-3s. The high fiber content helps get things moving, and the maple syrup gives you the warm, comfort feeling of home-cookin’ in all its wholesome goodness.
Vegan Benedict
Once in awhile I sleep over at Jessica’s house and we watch ’80 sitcoms and gritty episodes of Intervention, play with her dog Derick and do lots of yoga. I like to thank her for being such a great host with an elaborate weekday breakfast. This Vegan Benny was one of those delights that we just had to document! Now keep in mind it was one of those sauces that you ‘add a little bit of this, and a little bit of that”. I did my very best to keep track of all ingredients, but of course add bits and pieces at your discretion to suit your fancy.
Royal Vegan Breakfast
In honour of Prince William’s engagement, The Vegan Project decided to create a breakfast fit for a future king.
Behold…
Lemon-Berry Muffins – Sugar Free!
This is a standard muffin recipe that I like to play around with a lot. I had no sugar in the house but did have two large squeeze bottles of agave from Costco (which by the way is the best deal in town for the stuff-2 x 480 ml bottles for $9!). These muffins are filled with sweet lemon flavour with bursts of tangy berries in every bite while hearty spelt flour gives them weight and packs them full of fibre. Enjoy!
Open-faced Creamy Bacon and Tomato Mushroom Melt over Toasted Ancient Grain Bread
This hearty open faced sandwich is perfect for brunch or even a light supper. The creamy, cheesy mushroom sauce is savoury and comforting, and is a perfect counterpoint to the bright and fresh tomatoes and smoky tempeh bacon. Putting the salt and pepper directly on the tomatoes brings out their lovely, rich flavour.
Ingredients:
1 firm ripe organic roma tomato
1 cup sliced mushrooms
6 slices Turtle Island Foods Smokey Bacon Tempeh
Two thick slices organic Ancient Grain (whole grain) bread
1 heaving tablespoon Asano Miso
1 tbsp Earth Balance Vegan Buttery sticks (vegan butter)
Handful of Daiya cheddar shreds
1 tbsp minced garlic
A splash or two of almond milk
Salt and Pepper
Method:
Melt earth balance in a pan on high heat. Add chopped mushrooms and brown til golden.
Turn pan to medium heat and add garlic. Sweat garlic and mushrooms for 2 minutes.
Mix in miso and Daiya shreds. Add a splash of almond milk to bring the sauce together. Turn down to low heat let sauce thicken, stirring occasionally.
Toast bread in toaster.
Brown tempeh in non-stick pan.
Slice tomato and place on toast. Salt and pepper the tomato slices to taste.
Place tempeh on tomato slices.
Smother entire sandwich with the creamy mushroom sauce.
Enjoy!
*Courtesy of Jenny Duffy
~The Vegan Project
Vegan Blueberry Crepes
This recipe is a variation of the one that was featured in our My Vegan Valentine article for Granville Online Magazine.