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Vegan Breakfast

Quick and Easy Vegan French Toast
vegan Vegan Breakfast

Quick and Easy Vegan French Toast – Let’s Eat Breakfast!

If you know me by know you know that I love weekend breakfast.  I adore weekend breakfast.  I pre plan weekend breakfast.  I dream about weekend breakfast lol!

Oh, the smell of heaven!

Weekends are not complete without the smell of breakfast cooking early in the morning floating through out the house.

I do have to admit that one challenge I have had since I began eating a vegan diet was finding a good French Toast recipe.  Most all of the recipes that I had tried just made a super soggy mess and just ended up down the drain. Not a good way to start your morning for sure!

After trial and error I found there are a couple of key elements when it comes to make Vegan French Toast.

  1. The batter needs to be on the thick side
  2. Let the batter set for a full 15 minutes
  3. Older bread works better than fresh soft bread
  4. Cook slowly
Vegan Mango Hazelnut Scones from kate & kale
Vegan Breakfast

Vegan Mango Hazelnut Scones – Tropical Paradise!

Hello you beautiful mangoes!

I love the taste of fresh mangoes in the Spring.  They work in just about everything – salsa, salads, on pizza (yes, trust me it’s good!) and my favorite…in scones!

Nothing better on a weekend morning than the smell of fresh Vegan Mango Hazelnut Scones baking in the oven.  With the hazelnuts and bit of coconut flour in the recipe, it’s like tropical paradise!

New to mangoes?

There are two different types of mangoes that are normally available at most grocery stores in my area.

  • Honey Mango (pictured above) – Sweet and creamy in flavor. Vibrant yellow in color, from Mexico and peak March thru June.
  • Haden Mango – Rich, with aromatic overtones in flavor.  Bright red with green and yellow overtones and small white dots, from Mexico and peak March thru May.
Healthy Vegan Breakfast Nachos
Blog healthy Vegan Breakfast

Healthy Vegan Breakfast Nachos – Breakfast Brought to a Whole New Level!

Suffering from breakfast burn out?  Today I am going to help you take breakfast to a whole new level!  Hello Healthy Vegan Breakfast Nachos!

Woot-Woot!! It’s hump day!!  Time to start thinking about the weekend and breakfast!!

If tofu is something new to you let me share a few “getting to know tofu” facts:

  • Tofu is a food made of condensed soy milk that is pressed into solid white blocks. It originated in China, and the process is quite similar to how cheese is made.
  • Looking for more protein in your diet? Tofu is high in protein!!
  • Tofu a highly nutrient-dense food.
  • Studies show tofu may reduce the risk of heart disease, some cancers and reduce the risk of diabetes.

Tofu can be purchased in bulk or individual packages, refrigerated or not. You can also find it dehydrated, freeze-dried, jarred or canned. Once opened, tofu blocks need to be rinsed prior to being used. Leftovers can be stored in the refrigerator, covered with water. Stored this way, tofu can be kept for up to one week — just make sure you change the water often. Tofu can also be frozen, in its original package, for up to five months.

Pressing Tofu

A lot of firm and extra-firm tofu—the kind you want for stir-fries because it won’t fall apart—comes packed in water. Because I cook with tofu quite a bit, I purchased a Tofu Press for about $20 and love it!  Pressing the tofu will help remove all of that extra water and help absorb the flavors when cooking.

If you do not own a Tofu Press, here’s how to press tofu: Take a plate and line it with paper towels. Place the tofu block on the paper towels and put another layer of on top of the tofu. Put another plate or a cutting board on top of the paper towels and then weigh it down with heavy books or cans.  You want to press your tofu for 15-30 minutes.

Blog Vegan Breakfast

Vegan Breakfast – Eggless Chickpea Omelette

One of the things I look most forward to on weekend mornings is breakfast! Especially Vegan “Eggless” Chickpea Omelettes!  There is nothing like starting out the weekend with a healthy and delicious breakfast.

Who’s ready for the weekend AND breakfast??!

Discovering Chickpea Flour (or Garbanzo bean Flour) has been the best thing that has ever happened to me in the kitchen!  You can make scrambled “eggs” using Chickpea Flour, but I have found that omelettes turn out way better and taste amazing!!

Every weekend the veggies I top my omelettes with changes. This is a great way to use up any vegetables in the refrigerator that are about to go bad.  I also like make up some extra omelettes to take to work for breakfast during the week.  Trust me, when your co-workers see you heat this up and you tell them it’s vegan, they NEVER believe you!  LOL! Most people are still convinced I eat nothing but salad 24/7.

What is Chickpea Flour you ask?

If you have never heard of Chickpea Flour -> many recipes call for some type of wheat-based flour, whether whole-wheat or all-purpose flour, but you can successfully replace wheat flour with chickpea flour (you can learn more about Chickpea Flour from my Sweet Potato Pizza Crust Post). It adds a nutty taste and a boost of protein, and it works well in any dish. From baked goods to soups and “egg” dishes (like an omelette!) you are packing in that protein. Chickpea flour also makes a great alternative if you’re following a wheat-free or gluten-free diet.  Chickpea flour is one of the most nutrient-packed gluten-free flours available. It’s made by grinding raw chickpeas, it’s full of healthy protein, fiber, vitamins, and more.   I seriously use Chickpea Flour in most all of my recipes as a replacement for regular flour.