3 1/2 cups whole wheat flour (may substitute partial amounts of other flours)
1 cup sugar
2 tablespoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
3/4 teaspoon nutmeg
1/4 teaspoon cloves
2 1/2 cups pumpkin
1 cup water
1/2 cup oil
1/4 cup molasses
1 bag chocolate chips
Preheat oven to 400°. Whisk together dry ingredients. Add wet ingredients. Bake in greased or lined muffin cups for 10–15 minutes.
Makes 24
Original recipe source
Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts
Soy yogurt
1 quart soy milk
1 probiotic capsule
jam
Add 1 probiotic capsule to 1 quart soy milk and shake or mix well. Put jam in the bottom of half-pint jars (optional) and fill the rest of the way with milk. Do not cover jars. Place in Instant Pot, cover, set to venting, and push yogurt button. Set to 12 hours.
After time is up, remove from pot and let come to room temperature before covering and refrigerating.
Serves 6
Total time: 12 hours
Original recipe source
1 probiotic capsule
jam
Add 1 probiotic capsule to 1 quart soy milk and shake or mix well. Put jam in the bottom of half-pint jars (optional) and fill the rest of the way with milk. Do not cover jars. Place in Instant Pot, cover, set to venting, and push yogurt button. Set to 12 hours.
After time is up, remove from pot and let come to room temperature before covering and refrigerating.
Serves 6
Total time: 12 hours
Original recipe source
Clafoutis
12 oz. silken tofu
2 tablespoons cornstarch
1 teaspoon vanilla
1/2 teaspoon almond extract
1/2 cup plant milk
1 cup sugar
1 cup whole wheat flour
2 14-ounce cans tart cherries in water, drained
or 1 1/2 12-ounce bags frozen cherries, or other fruit
Preheat oven to 375°F. Lightly grease a 9x13" pan.
Blend up first five ingredients until smooth. Whisk together sugar and flour in a mixing bowl; add tofu mixture and mix. Add fruit. Transfer mixture to pan.
Bake about 45 minutes, until mostly firm. Let cool about 10 minutes before eating.
Total time: 60 minutes
Recipe adapted from Happy Herbivore Abroad
2 tablespoons cornstarch
1 teaspoon vanilla
1/2 teaspoon almond extract
1/2 cup plant milk
1 cup sugar
1 cup whole wheat flour
2 14-ounce cans tart cherries in water, drained
or 1 1/2 12-ounce bags frozen cherries, or other fruit
Preheat oven to 375°F. Lightly grease a 9x13" pan.
Blend up first five ingredients until smooth. Whisk together sugar and flour in a mixing bowl; add tofu mixture and mix. Add fruit. Transfer mixture to pan.
Bake about 45 minutes, until mostly firm. Let cool about 10 minutes before eating.
Total time: 60 minutes
Recipe adapted from Happy Herbivore Abroad
Apple pie oatmeal
4 cups water
2 cups rolled oats
1/8 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon ginger
1/4 cup brown sugar
1 pint canned apples (or fresh apples, cooked)
Combine water in oats in saucepan and turn on heat. Add remaining ingredients and bring to a boil. Simmer until done.
Serves 4–5
Total time: 20 minutes
2 cups rolled oats
1/8 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon ginger
1/4 cup brown sugar
1 pint canned apples (or fresh apples, cooked)
Combine water in oats in saucepan and turn on heat. Add remaining ingredients and bring to a boil. Simmer until done.
Serves 4–5
Total time: 20 minutes
Mashed potatoes
potatoes
per medium-sized potato, add approximately:
2 teaspoons nutritional yeast
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
salt and pepper to taste
potato water
Peel or scrub potatoes. Chop into large pieces. Boil until very soft. Save some of the water to use in mashing. Drain potatoes.
Add seasonings and mash well, using as much water as is needed. For very smooth potatoes, run through the food processor.
Total time: 40 minutes
per medium-sized potato, add approximately:
2 teaspoons nutritional yeast
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
salt and pepper to taste
potato water
Peel or scrub potatoes. Chop into large pieces. Boil until very soft. Save some of the water to use in mashing. Drain potatoes.
Add seasonings and mash well, using as much water as is needed. For very smooth potatoes, run through the food processor.
Total time: 40 minutes
Pancakes or waffles
2 cups whole wheat flour (may sub 1/2 cup oat flour)
1/4 cup sugar or sweetener of choice
2 tablespoons baking powder
2 tablespoons ground flaxseed
1/2 teaspoon cinnamon1/4 teaspoon salt
2 cups plant milk
1/2 cup water (for waffles only)
1 teaspoon vanilla
Whisk together dry ingredients. Add milk and mix with whisk just until smooth.
Add water as needed. Waffle batter should be very thin (add the full amount); pancake batter can be thicker (add up to 1/4 cup if necessary).
Cook on hot nonstick griddle or waffle iron.
Serves 6
Total time: 30 minutes
Cream cheese
1 cup raw cashews, soaked overnight
2 tablespoons water
2 tablespoons lemon juice
1/2 teaspoon apple cider vinegar
1/2 tablespoon nutritional yeast
1/4 teaspoon salt
Soak cashews the night before. Blend all ingredients well. Refrigerate several hours or overnight for best texture.
Serves 6
Total time: 5 minutes
Original recipe source
2 tablespoons water
2 tablespoons lemon juice
1/2 teaspoon apple cider vinegar
1/2 tablespoon nutritional yeast
1/4 teaspoon salt
Soak cashews the night before. Blend all ingredients well. Refrigerate several hours or overnight for best texture.
Serves 6
Total time: 5 minutes
Original recipe source
Blueberry muffins
1 cup whole wheat flour
1 cup oat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/3 cup sweetener of choice
1/2 cup applesauce
2 teaspoons vanilla
1 cup plant milk
1 cup blueberries
Preheat oven to 400°F. Prepare 12 muffin cups. Mix dry ingredients. Add remaining ingredients. Divide batter between cups. Bake about 20–25 minutes, until tops are brown.
Serves 10–12
Total time: 35 minutes
Original recipe source
1 cup oat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/3 cup sweetener of choice
1/2 cup applesauce
2 teaspoons vanilla
1 cup plant milk
1 cup blueberries
Preheat oven to 400°F. Prepare 12 muffin cups. Mix dry ingredients. Add remaining ingredients. Divide batter between cups. Bake about 20–25 minutes, until tops are brown.
Serves 10–12
Total time: 35 minutes
Original recipe source
Waffles
2 cups plant milk
1 tablespoon apple cider vinegar
2 tablespoons ground flaxseed
1/2 cup water
1 teaspoon vanilla
1 3/4 cups whole wheat flour
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons sugar
1/2 cup rolled oats
1/4 cup wheat bran, wheat germ, additional oats, etc.
Preheat waffle iron.
Combine wet ingredients in small bowl and set aside. Whisk together dry ingredients. Add wet ingredients and stir until just combined. Let sit about 5 minutes.
Bake on greased waffle iron. Makes 3–4 big waffles.
Total time: 35 minutes
Original recipe source
———
Serving suggestions
Make a syrup with about 1 cup frozen berries, 2 T water, and 1/4 cup sugar boiled together.
1 tablespoon apple cider vinegar
2 tablespoons ground flaxseed
1/2 cup water
1 teaspoon vanilla
1 3/4 cups whole wheat flour
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons sugar
1/2 cup rolled oats
1/4 cup wheat bran, wheat germ, additional oats, etc.
Preheat waffle iron.
Combine wet ingredients in small bowl and set aside. Whisk together dry ingredients. Add wet ingredients and stir until just combined. Let sit about 5 minutes.
Bake on greased waffle iron. Makes 3–4 big waffles.
Total time: 35 minutes
Original recipe source
———
Serving suggestions
Make a syrup with about 1 cup frozen berries, 2 T water, and 1/4 cup sugar boiled together.
Breakfast rice pudding
1 cup brown rice
2 cups plant milk
2 cups water
1 teaspoon vanilla
1/2 teaspoon cinnamon
1 cup raisins or other dried fruit
Combine all ingredients in slow cooker (4 quarts or smaller). Cook on low 6–8 hours.
Serves 4
Prep time: 5 minutes
Original recipe source: The Vegan Slow Cooker by Kathy Hester
2 cups plant milk
2 cups water
1 teaspoon vanilla
1/2 teaspoon cinnamon
1 cup raisins or other dried fruit
Combine all ingredients in slow cooker (4 quarts or smaller). Cook on low 6–8 hours.
Serves 4
Prep time: 5 minutes
Original recipe source: The Vegan Slow Cooker by Kathy Hester
Wheat and oat porridge
1 1/4 cups cooked wheat berries
1 1/4 cups rolled oats
2 1/2 cups water
pinch salt
1/2 cup raisins
1/2 cup sliced almonds
1 tablespoon brown sugar
1 teaspoon cinnamon
Combine all ingredients and simmer until oats are soft.
Serves 4
Total time: 10 minutes
Original recipe source
1 1/4 cups rolled oats
2 1/2 cups water
pinch salt
1/2 cup raisins
1/2 cup sliced almonds
1 tablespoon brown sugar
1 teaspoon cinnamon
Combine all ingredients and simmer until oats are soft.
Serves 4
Total time: 10 minutes
Original recipe source
Carrot cake muffins
3 cups white whole wheat flour
2 teaspoons baking soda
2 teaspoons baking powder
1 tablespoon cinnamon
1/4 cup sugar
2 carrots (or 10 baby carrots)
1 can pineapple
1 cup raisins
Heat oven to 350°F. Whisk together dry ingredients. Combine carrots and pineapple (with juice) in blender; wet chop to speed 6 until carrots and pineapple are shredded. Add blended mixture and raisins to dry ingredients; mix.
Spoon into 24 prepared muffin cups (these muffins stick to paper cups). Baked for about 20 minutes, until pick comes out clean.
Makes 24
Total time: 30 minutes
Original recipe source: cookbook
2 teaspoons baking soda
2 teaspoons baking powder
1 tablespoon cinnamon
1/4 cup sugar
2 carrots (or 10 baby carrots)
1 can pineapple
1 cup raisins
Heat oven to 350°F. Whisk together dry ingredients. Combine carrots and pineapple (with juice) in blender; wet chop to speed 6 until carrots and pineapple are shredded. Add blended mixture and raisins to dry ingredients; mix.
Spoon into 24 prepared muffin cups (these muffins stick to paper cups). Baked for about 20 minutes, until pick comes out clean.
Makes 24
Total time: 30 minutes
Original recipe source: cookbook
French toast
Bread or leftover waffles or pancakes
3/4 cup plant milk
1 tablespoon sweetener or choice
2 tablespoons flour
2 teaspoons vanilla
Heat pan. Mix together milk, sweetener, flour, and vanilla. Pour into pie pan. Soak bread briefly in mixture; cook.
Original recipe source
———
Serving suggestions
Fresh fruit
Whipped cream
Smoothie
3/4 cup plant milk
1 tablespoon sweetener or choice
2 tablespoons flour
2 teaspoons vanilla
Heat pan. Mix together milk, sweetener, flour, and vanilla. Pour into pie pan. Soak bread briefly in mixture; cook.
Original recipe source
———
Serving suggestions
Fresh fruit
Whipped cream
Smoothie
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