https://www.high-endrolex.com/40 Breakfast | Vegan Recipes from Cassie Howard - Part 2
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Pineapple, Banana & Hemp Smoothie

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Pineapple-Banana-Smoothie

This is one of my favourite smoothies for 2 reasons:

1. It has pineapple, which is one of my favourite fruits that I don’t buy year-round because they taste best only when in season.

2. It’s fast. Most smoothies are fast, but this one is EXTRA FAST.

Banana-Pineapple-Smoothie

Pineapple-Banana-Smoothie-Vegan

Pineapple Banana Smoothie
 
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Author:
Recipe type: Breakfast
Cuisine: Smoothie
Serves: 1
Ingredients
  • 1 cup non-dairy milk (I used almond)
  • 1 large, ripe banana, cut into chunks
  • ¼ pineapple, cut into chunks
  • 4 ice cubes
  • 1 tablespoon hemp hearts
  • pumpkin seeds, for topping (optional)
  • hemp seeds, for topping (optional)
Instructions
  1. Add all ingredients to a high-powered blender and blend until smooth.
  2. Top with more hemp hearts and some pumpkin seeds, if desired.

 

The Breakfast Smoothie Bowl

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I must have been living under a rock for awhile, because I hadn’t heard of smoothie bowls until last month.

Now, they seem to be popping up everywhere I look! Not that I’m complaining or anything…

Smoothie-Bowl

What is a smoothie bowl, you ask? Simple: a smoothie – in a bowl (made a bit thicker). Yes, I’m serious. Yes, it’s way more fun than it sounds. Yes, it’s just as tasty in a bowl as it would be in a glass.

This was my first every smoothie bowl that I made last week. It’s just frozen blueberries, a large banana, some ground flax seed and a bit of almond milk, topped with homemade granola, coconut and fresh raspberries.

Big-Smoothie-Bowl

It did not disappoint. I love that I can add all kinds of toppings, which you can’t really do with a “regular” smoothie (drinking shredded coconut and granola would probably not work very well)!

Now, what can I make next? If you’ve made smoothie bowls before, what do you like putting in yours?

Berry-Smoothie-Bowl

 

The Breakfast Smoothie Bowl
 
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Recipe type: Smoothie
Serves: 1
Ingredients
  • 1 large ripe banana
  • 1 cup frozen mixed berries
  • 1 tbsp ground flax seed (optional)
  • 1 cup non-dairy milk (I used almond)
  • Topping of choice (I used granola, coconut and fresh raspberries)
Instructions
  1. Add all ingredients (except toppings) to your blender, and blend until smooth & creamy. You want it to be a bit thicker than a traditional smoothie that you would drink.
  2. If the mixture is too thin, add another ½-1 banana or more berries.
  3. Scoop mixture into your bowl and top with your toppings of choice. Eat with a spoon!

 

Best Ever Banana Crumb Muffins

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banana-muffins-photo

I bought a box of about 40 bananas last week (what? you don’t do that too?) because I have plans for lots of banana ice cream now that the hot weather is here, and I also wanted to make some banana desserts & breakfasts.

So – yesterday I made vegan banana muffins. But not just any banana muffins – no, I made banana crumb muffins. And yes, the crumb part is necessary to mention. In fact, I think it’s safe to say that the “crumbs” totally make this muffin.

vegan-banana-crumb-muffins

Just look at all that crumbly goodness. It tastes just as good sprinkled in your mouth as it does on the muffins.

Just sayin’.

vegan-banana-muffins

These vegan banana crumb muffins are awesome for many reasons:

They take just 30 minutes to make, from start to finish
They have just the right amount of sweetness
They’re super moist
They’re very filling (but it’s hard to eat just one!)

banana-crumb-muffins

 

I changed up the recipe I found on Minimalist Baker just a bit, and this has now become a keeper recipe for our family. In just 24 hours, we devoured all 12 muffins!

Actually, that may have happened in less than 12 hours…

Stop whatever you are doing and GO MAKE THESE MUFFINS! You’ll be happy you did.

banana-crumb-muffins-vegan

Best Ever Banana Crumb Muffins
 
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Author:
Recipe type: Breakfast, Snack
Serves: 12
Ingredients
Crumb Topping
  • ¼ cup brown sugar
  • ¼ cup kamut flour
  • 2 tbsp vegan butter (I used Earth Balance)
Banana Muffins
  • 2 flax eggs (2 tbsp ground flax seed, 6 tbsp water)
  • 4 medium bananas, mashed (make sure they are very ripe)
  • ½ cup brown sugar, packed
  • ¼ cup vegan butter (I used Earth Balance), melted
  • 1½ tsp vanilla
  • 2 tsp baking soda
  • ½ tsp salt
  • 1½ cups kamut flour
  • ½ cup rolled oats
  • ¼ cup walnuts, optional
Instructions
Crumb Topping
  1. Using your fingers, mix together the brown sugar, flour and butter in a small bowl, until it resembles wet sand. Set aside.
Banana Muffins
  1. Preheat oven to 375F and spray your muffin tin with non-stick cooking spray (or use coconut oil).
  2. In a large mixing bowl, add your ground flax & water for the flax eggs. Allow to sit for about 10 minutes.
  3. After 10 minutes, add the mashed bananas, brown sugar, baking soda, salt, vanilla & melted vegan butter. Mix well.
  4. Add flour, rolled oats, and walnuts, and stir until just combined. Do not over mix.
  5. Fill your muffin tins about ¾ of the way fill with the banana muffin mix.
  6. Sprinkle your crumb topping over each muffin.
  7. Bake for 15-20 minutes or until tops are golden brown or until a toothpick comes out clean.
Notes
Adapted from Minimalist Baker.

 

Loaded Breakfast Potatoes with Mushroom Gravy

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Loaded-Breakfast-Potatoes

I have a thing for big, hot, savory breakfasts. They’re what I look forward to every morning! First, my daily smoothie, then a big plate of something yummy – usually potatoes.

Yesterday morning was no different. I woke up craving potatoes – but not my usual hash browns with veggies. No, I wanted something a bit more elaborate.

Enter – loaded breakfast potatoes (with some mushroom gravy inspiration from Jackie)!

Breakfast-Potatoes

You know, I’ve never been a big fan of mushrooms, but I love them in vegan gravy. So when I saw a bunch of cremini mushrooms on sale this past weekend, I snatched them up, knowing that a pot of mushroom gravy was in my future.

And what’s the best thing to do with gravy? Pour it over potatoes, of course!

So, that’s just what I did with this breakfast dish.

Vegan-Breakfast-Potatoes

Loaded-Vegan-Breakfast-Potatoes

I suggest cooking the gravy first, then keeping it warm on the stove while you prepare your potatoes. Or you can cook them at the same time, if you’re good at multi-tasking!

Use any ol’ greens you like in this dish – I used dandelion greens because I thought they’d work well, but I also think spinach, kale, arugula and even collards would be very tasty!

Pile your loaded potatoes on a plate and drown them in mushroom gravy. Then go ahead and stuff your face. It will be hard not to!

Breakfast-Potatoes-Vegan

Adapted from Vegan Yack Attack.

Loaded Breakfast Potatoes with Mushroom Gravy
 
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Author:
Recipe type: Breakfast
Serves: 3 large servings
Ingredients
Mushroom Gravy
  • 1½ cups coconut milk, light or full-fat (I used full-fat)
  • ¼ cup onion, minced
  • 2 garlic cloves, minced
  • ¼ cup cremini mushrooms, chopped very small
  • 1 tablespoon corn starch
  • 2½ tbsp nutritional yeast
  • 1 tbsp tamari
  • Salt & freshly ground black pepper, to taste
Potatoes
  • 1 tbsp olive oil
  • 3 cups russet potatoes, chopped into small cubes
  • ¼ cup onion, minced
  • ¼ cup tomato, diced
  • ¼ cup red bell pepper, diced
  • Salt & freshly ground black pepper, to taste
  • ¾ cup dandelion greens, chopped
Instructions
Mushroom Gravy
  1. In a small pot, add ¼ cup of your coconut milk, and bring it to a simmer over medium heat.
  2. Next, add the onion, saute for 2-3 minutes, then add in the garlic. Cook for another 2-3 minutes, or until the onions are slightly clear.
  3. Add the mushrooms and saute until they have darkened and reduced in size, about 7 minutes.
  4. Add the corn starch and mix it in very well.
  5. Add the rest of the coconut milk, the nutritional yeast and the tamari. Bring to a boil, then cook on low, stirring occasionally, until the gravy reaches the consistency you like (took about 5 minutes for me). Season with salt & pepper and serve over your cooked potatoes.
Potatoes
  1. Heat olive oil in a large pan over medium heat. Once it's hot, add the potatoes, cover, and cook for about 12 minutes, stirring occasionally.
  2. Add the onions, and cook for about 5 minutes more.
  3. Add the tomatoes and bell pepper. Cook, uncovered, 5-10 minutes more, or until the potatoes are crispy and browned.
  4. Fold in the dandelion greens, and then season with salt and pepper.

 

Lemon Chia Muffins with Vanilla Glaze

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Lemon-Muffins

When I came across this recipe on Lindsay’s blog a few months ago, I added it to my “must try” list (in vegan form), because lemon muffins and I are best friends. Me and lemon anything are best friends, really.

Although the ingredients list is quite long for these muffins, you shouldn’t be intimidated. This recipe is NOT hard one bit. In fact, it’s one of the easiest muffin recipes I’ve made. One of the tastiest, too.

Vegan Lemon Muffins

Lemon Chia Muffins with Vanilla Glaze
 
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Serves: 10
Ingredients
Lemon Muffins
  • 2 flax eggs (2 tbsp ground flax seed + 5 tbsp water)
  • ½ cup lemon juice
  • ¼ cup lemon zest
  • ½ cup coconut sugar
  • 1½ cups kamut or all-purpose flour
  • 1½ tsp baking soda
  • ½ tsp salt
  • 1 tsp vanilla
  • 3 tbsp olive oil
  • ½ cup coconut yogurt (I used vanilla flavoured, but plain would work, too)
  • ¼ cup non-dairy milk (I used almond)
  • 3 tbsp chia seeds
  • 2 tbsp poppy seeds
  • 1½ tbsp agave or maple syrup (I used agave)
Vanilla Glaze
  • 1 cup vegan powdered sugar
  • 1 tsp vanilla
  • 3 tbsp non-dairy milk (I used almond)
  • 1 tablespoon vegan butter, melted
Instructions
Lemon Muffins
  1. Preheat the oven to 375F and grease a muffin tin with coconut oil or non-stick spray. Whisk together the ground flax seed and water for the flax eggs and set aside to thicken, at least 5 minutes.
  2. In a large bowl, combine the lemon zest and coconut sugar, rubbing the two together with your fingers for a few minutes.
  3. Add the flour, baking soda, and salt, then stir to combine.
  4. In a separate, medium bowl, whisk together the lemon juice, vanilla, olive oil, coconut yogurt, non-dairy milk, chia seeds, poppy seeds, agave or maple syrup, and your flax eggs.
  5. Add the wet ingredients to the dry ingredients and stir until combined.
  6. Scoop batter into greased muffin tins and bake for about 13-14 minutes, or until a toothpick comes out clean.
Vanilla Glaze
  1. In a large bowl, whisk together the powdered sugar, vanilla, non-dairy milk and melted butter, until smooth.
  2. Drizzle each muffin with glaze (or dip the tops of the muffin into the glaze, which is what I did).
  3. Sprinkle a few more chia seeds on top and wait for the glaze to set before eating (5-10 minutes).
Notes
*Adapted from Pinch of Yum.

 

World’s Best Vegan Pancakes

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Vegan-Pancakes

Growing up, we always had pancakes made from a mix in a box. “Just add water!”, it said. How hard could it be? Not hard, apparently.. but also, not delicious. And certainly not vegan.

Vegan pancakes can be tough. Instead of egg, many recipes call for banana as the binding agent, but personally, I don’t want my pancakes to taste like banana.. unless I want banana pancakes!

After a bit of experimentation, I’ve finally put together what I believe is the best vegan pancake recipe – no banana required!

Pancakes-Vegan

World's Best Vegan Pancakes
 
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Light, fluffy and incredibly delicious. These really are the world's best vegan pancakes!
Author:
Recipe type: Breakfast
Serves: 6-8 pancakes
Ingredients
  • 1 flax egg (1 tbsp ground flax seed + 3 tbsp water)
  • ½ cup whole wheat flour
  • ½ cup kamut flour (or all-purpose)
  • 1 tsp brown sugar
  • ¼ tsp baking soda
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 cup non-dairy milk (I used almond milk)
  • ½ tsp vanilla
  • 1 tsp apple cider vinegar
  • 1 tbsp coconut oil, not melted
Instructions
  1. Make your flax egg and set aside to allow it to thicken up.
  2. In a large bowl, whisk together flours, brown sugar, baking soda, baking powder and salt. Add in the non-dairy milk, vanilla, apple cider vinegar, coconut oil and flax egg. Mix everything well, but do not over-mix.
  3. Warm your pan over medium heat for about 5 minutes. Spray with olive oil and scoop ¼ cup of the pancake mix (per pancake) onto the hot pan. Cook for about 2 minutes or until bubbles start to form, then flip and cook for another 1-2 minutes, until cooked through.
  4. Repeat until all batter is gone. Serve with fruit, maple syrup, coconut whipped cream, or whatever else your heart desires!
Notes
*Use something other than almond milk to make these pancakes nut-free (soy, rice, etc.).

 

The Big Vegan Breakfast (Scrambled Tofu, Roasted Potatoes & Fruit)

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Big-Vegan-Breakfast-Plate

Yep. I love this breakfast.

I’ve always loved savory dishes way more than sweet, especially for breakfast, and this is just another example of how I eat in the morning.

It does take awhile to prepare this dish, but it’s worth it. Pinky swear.

Vegan-Breakfast-Plate

Just look at the colour of that tofu! So bright and cheery, don’t ya think? How can you not feel happy when you’re eating something like that?

Vegan-Scramble-and-Potatoes

I always use the Bob’s Nutritional Yeast in my tofu (and other cooking) because it includes the B12 vitamin that we all need (especially vegans). Not only that, but it’s inexpensive, and I can find it pretty much anywhere.

This is an incredible vegan breakfast, loaded with goodness!

Big Vegan Breakfast
 
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If you haven't tried scrambled tofu yet, you need to make this recipe. It's amazing! Not only does the tofu taste good, but the baby roasted potatoes will make your mouth water, too. Yum!
Author:
Recipe type: Breakfast
Serves: 2
Ingredients
Baby Roasted Potatoes
  • 2 small potatoes, chopped small (I used organic red potatoes)
  • ½ tbsp olive oil
  • ½ tsp salt
  • ½ tsp freshly grated black pepper
Scrambled Tofu
  • 1 block extra firm tofu, pressed for at least 20 minutes
  • 1 tsp turmeric
  • 1 tbsp nutritional yeast
  • ½ tsp salt
  • ½ tsp onion powder
  • ¼ tsp freshly ground black pepper
  • ½ tbsp olive oil
  • ¼ cup bell pepper, chopped small (I used orange)
  • ¼ cup tomato, chopped small
  • 2 green onions, chopped small
  • 1 medium garlic clove, minced
Fruit
  • Fruit of your choice
Instructions
Baby Roasted Potatoes
  1. Pre-heat your oven to 375F and get out a large baking sheet.
  2. Add the chopped potatoes, oil, salt and pepper to a large bowl and mix well, making sure that each potato is covered completely.
  3. Dump the potato mixture on your baking sheet, and bake in heated oven for about 15-20 minutes, or until potatoes are tender.
Scrambled Tofu
  1. Crumble the pressed tofu in a medium bowl. Add in the turmeric, nutritional yeast, salt, onion powder, and pepper. Mix well and set aside.
  2. Heat the oil in a medium pan over medium heat.
  3. Once warmed, add the chopped pepper and pepper to the pan. Allow to cook for about 5 minutes, turning down the heat if they start to get dark too quick. You want them to soften a bit, so they need to cook for a few minutes.
  4. Add the chopped green onion and minced garlic and cook for another minute or so, or until the garlic has browned lightly.
  5. Add in the tofu mixture and cook for about 5-7 minutes, stirring often.
Fruit
  1. Add fruit to a small bowl or put directly onto your large plate.
Putting it all together
  1. Add a serving of scrambled tofu, baby roasted potatoes and fruit to each plate. Eat, and enjoy!
Notes
*Since the potatoes are small, make sure you check them often to ensure they don't burn.
*Start the potatoes first, and while those are cooking you can work on the scrambled tofu.

 

Lemon Blueberry Bran Muffins

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Blueberry-Lemon-Muffins

Am I the only one that thinks muffins are one of the greatest foods ever? They’re just so convenient, easy to make, and you can pack them full of healthy ingredients, such as bran flakes and flax seeds (among other things!).

I often make muffins once a week, and try to do something different each time. They make a super simple breakfast on the go, and are great snacks, too. Much better than a chocolate bar or bag of chips, am I right?

Lemon-Blueberry-Muffins

 

Lemon Blueberry Bran Muffins
 
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There's something so comforting about a warm, freshly-baked muffin - and these muffins are just that. Comforting. Delicious (I mean, blueberry and lemon - how could you possibly go wrong?). The perfect start to your morning.
Author:
Recipe type: Breakfast
Serves: 12
Ingredients
  • 1 cup whole wheat flour
  • 1 cup kamut flour
  • 4 tsp baking powder
  • ¼ tsp salt
  • ½ cup coconut sugar
  • ¼ cup bran flakes
  • 1 tbs ground flax seeds
  • ¾ tsp vanilla extract
  • ½ tbsp lemon juice
  • 1 cup plant milk (I used almond milk)
  • 1 medium banana, mashed
  • 1 lemon, zested
  • 1 cup fresh blueberries
Instructions
  1. Preheat oven to 350 degrees F and grease or line a muffin pan with liners.
  2. In a large bowl, whisk together the flours, baking powder, salt, sugar, bran flakes and flax seeds.
  3. Add in the milk, lemon juice and vanilla.
  4. Add in the mashed banana and lemon zest until fully combined.
  5. Gently fold in blueberries. Do not over-mix.
  6. Scoop batter into muffin cups (about ¾ full).
  7. Bake for 20 – 25 minutes, or until a toothpick comes out clean.
Notes
Make this recipe nut-free by using a different plant milk, such as oat or soy.