Beginner's Guide Breakfast Archives - The Beet

Fluffy Vegan Banana Pancakes

Hannah Sunderani — Sun, 03 May 2020 20:31:44 +0000

These pancakes make for a great Sunday brunch with friends and family. Whether you’re a vegan skeptic or a vegan veteran, everyone will love them! And it’s not my first time making a banana pancake recipe. But this recipe focuses on a classic banana pancake that is light and fluffy, with a few important tips to achieve this.

Vegan Banana Pancakes

Prep Time: 15 minutes
Cook Time: 15 minutes
Rest time: 10 minutes
Total Time: 40 minutes

Servings 6 people

Ingredients

1 1/2 cup almond milk
1 tbsp apple cider vinegar
1 1/2 cups all-purpose flour
1 tbsp baking powder
3 tbsp coconut sugar
1/2 tsp cinnamon
1/4 tsp sea salt
1/2 cup banana mashed (about 1 large banana)
2 tbsp neutral oil (avocado oil or melted coconut)
1 tsp vanilla extract
2 bananas chopped (for serving)
maple syrup (for serving)

Instructions

Make vegan buttermilk: In a jug combine almond milk and apple cider vinegar. Let sit 10 minutes.
Sift all-purpose flour into a large mixing bowl. Add baking powder, coconut sugar, cinnamon and sea salt. Mix to combine.
Pour vegan buttermilk into dry ingredients along with mashed banana, neutral oil and vanilla extract. Whisk to combine until smooth consistency. Cover and let sit at least 10 minutes to thicken.
Bring a non-stick skillet to medium heat. (Optional to lightly drizzle with oil to stop pancakes from sticking). Pour approx. 1/4 cup batter into the skillet and cook the pancake for 1-2 mins, or until little bubbles form. Flip and cook the second side for 30 seconds. Continue until you’ve used all your batter.
Serve with freshly chopped banana and drizzle with maple syrup.

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Blueberry Banana Baked Oatmeal

Hannah Sunderani — Sun, 03 May 2020 20:06:36 +0000

The recipe is made with simple ingredients, made primarily of oats, pecans, blueberries and bananas. Toss into a baking dish and cook until golden and bubbling.

Enjoy this blueberry banana baked oatmeal for breakfast. I like mine served with coconut yogurt. Or, take a slice for dessert with a scoop of vanilla ice-cream.

No doubt, you’re going to love this cozy recipe as much as we do. Now, let me tell you exactly how to make this baked oatmeal, so you can enjoy it pronto.

Blueberry Banana Baked Oatmeal

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Makes 9 squares

Ingredients

2 tbsp ground chia or ground flax
6 tbsp water
2 cup gluten-free oats
2 tbsp coconut sugar or brown sugar
2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cardamom
1 tsp baking powder
3/4 tsp sea salt
3/4 cup pecans
1 3/4 cup almond milk
1/3 cup maple syrup
1/4 cup coconut oil melted
2 tsp vanilla extract
1 cup banana mashed
2 cups blueberries fresh or frozen

Instructions

Preheat oven to 350F/176C. Make chia egg by combining ground chia with water. Stir well to combine and let sit at least 5 mins.
In a large mixing bowl combine oats, coconut sugar, cinnamon, nutmeg, cardamom, baking powder, and sea salt.
Reserve 2 tbsp pecans for topping and add the rest. Mix to combine.
In a separate smaller mixing bowl, combine wet ingredients: chia egg, almond milk, maple syrup, melted coconut oil, vanilla extract. Mix to combine.
Add mashed banana to dry bowl, then pour in wet ingredients and stir to combine.
Reserve 1/2 cup blueberries for topping, and add the remaining to the bottom of your baking dish (I used a square 8.5×8.5 inch baking dish).
Slowly pour oatmeal mixture over top and spread to even. Top oatmeal bake with 1/2 cup reserved blueberries and 2 tbsp reserved pecans. (Optional to also top with a sliced banana if you have, but not necessary).
Bake oatmeal for 40-50 minutes or until golden and firm. Let cool for at least 15 minutes to set.
Then cut in squares and serve. (I like to serve with coconut yogurt, fresh banana, and maple syrup).

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Vegan Polenta Frittata With Mushrooms, Tomatoes and Basil

Hannah Sunderani — Sun, 03 May 2020 19:53:15 +0000

I used the polenta just like I would use eggs in a frittata recipe. Beginning by frying up vegetables, then adding the polenta and letting it bubble into a firm yellow bake. The end result was savory bliss! It so resembled the days of our beloved egg frittata bakes.

So it’s safe to assume that I’ll no longer be dusting off the polenta box at the back of the cupboard next Spring. But that it will take precedence in our cooking for creating delicious savory frittata bakes.

Why it’s healthier: Tomatoes have been linked to lowering blood pressure, reducing stress and strengthening your bones. Tomatoes are also high in lycopene, which is protective against bladder, breast, cervical, colorectal, endometrial, lung, pancreatic, prostate and skin cancers. One tomato provides 40 percent of your daily requirement of vitamin C.

Healthy ingredients: Lycopene, vitamin K, potassium

Vegan Polenta Frittata

Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes

Servings 4 people

Ingredients

4 cloves garlic chopped
1 yellow onion chopped
1 tbsp coconut oil
2 cup cremini mushrooms sliced
1/3 cup nutritional yeast
pinch paprika
pinch cayenne optional
1/2 tsp sea salt
1/4 tsp pepper
1 cup polenta
3 cup vegetable broth or water
1 cup cherry tomatoes chopped
1/3 cup fresh basil chopped

Instructions

Add onion and garlic to cast iron skillet with 1 tbsp coconut oil. Cook on medium heat stirring occasionally until onion becomes translucent in colour (approx. 10 mins). Chop mushrooms and add to skillet. Cook until softened (approx. 10 mins). Transfer to bowl.
In a mixing bowl add your polenta, nutritional yeast, paprika, cayenne, and salt and pepper. Mix to combine. Add 1 tsp coconut oil to skillet on medium heat and toss in your polenta mixture.
Gradually pour in vegetable stock, beating polenta as you go to prevent lumps. Keep beating the polenta until the mixture thickens and starts to bubble. Then add cooked veg back to the skillet, stir to combine and season with more sea salt and pepper.
Remove pan from heat and top polenta with chopped cherry tomatoes. Turn oven to broil and cook for 5-10 mins, or until cherry tomatoes are bright and bursted.
Remove polenta frittata from oven, allow to cool slightly and top with fresh basil leaves.

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Creamy Vegan Rice Pudding Topped With Raspberry Chia Jam

Hannah Sunderani — Sun, 03 May 2020 19:20:12 +0000

Say hello to The Creamiest Vegan Rice Pudding you’ll ever try, and the only rice pudding recipe you’ll ever need. It’s healthy and super easy to make with only 5-ingredients. And lightly spiced with cinnamon and cardamom making it a warming winter bowl. I like to serve mine with a dollop of coconut yogurt and homemade raspberry chia jam for extra decadence. There is no better bowl to cozy up to and indulge for breakfast or dessert than this vegan rice pudding.

Now let me tell you exactly how to make The Creamiest Vegan Rice Pudding.

Vegan Rice Pudding

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

Servings 4 people

Ingredients

1 cup arborio rice
3 1/2 cups almond milk, plus more if needed
1/2 tsp ground cinnamon
1/4 tsp ground cardamom
2 tbsp maple syrup, plus more to taste
homemade raspberry chia jam, for topping
coconut yogurt, for topping
cacao nibs, to sprinkle
coconut shavings, to sprinkle

Instructions

In saucepan combine rice and almond milk, cinnamon and cardamom. Bring to a simmer, then reduce heat to low and cook stirring often for 20-25 minutes, or until cooked. (Keep almond milk close by, and add splashes more if consistency is getting too thick for your liking). When cooked add maple syrup, and mix to combine.
Scoop rice pudding into bowls and top with homemade raspberry chia jam, a dollop of coconut yogurt, cacao nibs and coconut shavings. Drizzle with more maple syrup to taste.

The post Creamy Vegan Rice Pudding Topped With Raspberry Chia Jam appeared first on The Beet.

Peach Parfait With Gluten-Free Granola

Hannah Sunderani — Sun, 03 May 2020 19:08:47 +0000

In these hot times, I’m peachy keen for these Coconut Yogurt Peach Parfaits. They prove a perfect breakfast or snack during the warm august month – using the best of our stone fruits. Those soft and juicy peaches, paired in layers of creamy coconut yogurt and crunchy granola for a sweet and refreshing treat to beat the heat.

Peach Parfaits

Prep Time: 5 minutes
Total Time: 5 minutes

Servings 2 people

Ingredients

2 fresh peaches
2/3 cup coconut yogurt 200g
1/2 cup gluten-free granola

Instructions

Chop peaches into bite-sized pieces, discarding the pit.
In two glasses layer chopped peaches, coconut yogurt, and granola until you’ve used all ingredients.
Serve.

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Homemade Coconut Yogurt With Fresh Fruit

Hannah Sunderani — Sun, 03 May 2020 18:28:20 +0000

Coconut yogurt has become all the rage over the past few years, as people are turning to plant-based alternatives from classic animal-based yogurts. You only need 2-ingredients for creamy, thick, tangy and velvety coconut yogurt. It’s a minimalist recipe for a quality plant-based yogurt.

Personally, I find coconut yogurt the best alternative to traditional, as it’s rich and creamy. I also like that the ingredients in coconut yogurt are minimal, natural and unprocessed unlike other dairy-free yogurts on the market. In fact, I used to eat a lot of soy-yogurt but found the processed soy to affect my skin, causing me to break out from hormone changes. See more about that in my Skincare blog post.Coconut yogurt has a delicious taste. It’s slightly nutty, very creamy and rich. Like a greek yogurt, it’s delicious plan and can be sweetened as you want with a bit of maple syrup, or honey.

Homemade Coconut Yogurt

Prep Time: 10 minutes
Cook Time: 1 minute
Total Time: 21 minutes

Serves 4

Ingredients

2 cans organic full-fat coconut milk (400 ml each can, chilled in fridge)
3 probiotics capsules (30 billion active cultures)

To Serve

Fruit of choice (I used 1/3 cup strawberries)
Maple syrup to drizzle

Instructions

Open coconut milk and scoop only the solid contents into a clean glass mixing bowl.
Open three 30-billion probiotic capsules over bowl, and add the powdered contents. Stir together to combine until smooth, breaking up any clumps.
Cover bowl with cheesecloth and secure with a rubber band. Leave in a warm, draft-free area for 24-48 hours.
The longer you wait, the tangier it becomes. Once yogurt has reached the desired tanginess place in ridge to chill. If yogurt is too thick add splashes of your reserved coconut water to thin until desired consistency.
Enjoy coconut yogurt topped with your favorite fruit.

https://www.youtube.com/watch

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