Shalom Life | November 21, 2014

The Nosh Pit - Vegan Breakfast Recipes

Just because you can't eat bacon and eggs doesn't mean you can't eat a sumptuous meal in the morning.

By: Sara Torvik

Published: November 17th, 2014 in Culture » Food » Recipes

The Nosh Pit - Vegan Breakfast Recipes

It could get messy, but it will always be memorable. Every week in the Nosh Pit, we’ll lead the gathering of an impassioned group of foodies, offering delectable dishes, seasonal treats, and other goodies to nosh upon.

We’ll introduce the timely scenario – what to bring to an obligatory sports party or contribute to a spring picnic--and share some auspicious recipes. Spice up a soiree, diversify your dinner, or help convince those reluctant souls that ‘soy substitute’ is not synonymous with ‘stale.’

Recipes are best shared, passed from one sated soul to the next, with everyone adding just their own flair, and creating endless yummy possibilities. At a concert, people shed inhibition and share passion in a moment of synergy and excitement; they will do the same in the Nosh Pit, directing their unparalleled enthusiasm towards food.

Vegan Breakfast Recipes

Breakfast is the most important meal of the day, but it can also sometimes feel like the most boring meal of the day. If you want to branch out and expand your breakfast horizons beyond just cereal or toast then these recipes are a good place to start. They are all healthy, made with vegan ingredients, and will definitely give you the boost you need to start your day.

5 Minute Oatmeal Power Bowl from Oh She Glows

Ingredients:

  • 1 ripe banana, mashed (the more ripe/spotty the better)
  • 2 tablespoons chia seeds
  • heaping 1/3 cup rolled oats (use certified gluten-free if necessary)
  • 1/4 teaspoon cinnamon
  • 2/3 cup almond milk
  • 1/3 cup water
  • 1 tablespoon ground flax (optional, see note)
  • For garnish: soaked almonds, pepita seeds, hemp hearts, cinnamon, toasted coconut, nut butter, spices (cinnamon, ginger, allspice)

Directions:

  1. The night before: Grab a medium bowl and mash the banana until smooth. Now stir in the chia, oats, cinnamon, milk, and water until combined. Cover and refrigerate overnight.
  2. In the morning: Scoop the oat mixture into a medium pot. Increase heat to medium-high and bring to a simmer. Reduce heat immediately to medium-low, and stir frequently until heated throughout and thickened. At the end of cooking, stir in flax (optional).
  3. Pour oats into bowl. Garnish with your desired toppings. Get cozy!

Flourless Thumbprint Vegan Cookies from Oh She Glows

Ingredients:

  • 1 cup mashed ripe banana (2 large)
  • 2 cups rolled oats (use certified gluten-free if necessary)
  • 3 tablespoons ground flax seed
  • 1 teaspoon cinnamon
  • 1/8 teaspoon fine grain sea salt
  • 8 teaspoons jam
  • Peanut butter (or almond or sunflower seed butter), for serving (optional)

Directions:

  1. Preheat oven to 350F and line a baking sheet with parchment paper.
  2. In a food processor, add the oats and pulse until a coarse meal forms (see picture in blog post).
  3. In a large bowl, mash the banana. Stir in the rest of the ingredients, except the jam and nut butter. The mixture will be very wet and dense.
  4. With a retractable ice cream scoop or a spoon, scoop the dough into 8 mounds. The cookies do not need to be spaced far apart on the baking sheet as they don't spread out. Press your thumb (or small spoon) into the centre of each cookie to create a well. Fill each well with 1 heaping teaspoon of jam.
  5. Bake cookies at 350F for 11-13 minutes, until the cookies are slightly firm, but soft and doughy in the middle. Transfer cookies to a cooling rack for 10 minutes or so.
  6. If desired, serve cookies with your favourite nut or seed butter. They also taste great with a pat of coconut oil or vegan butter!

Easy Vegan and Gluten-Free Pancakes from Oh She Glows

Ingredients:

  • 1 cup raw buckwheat groats, ground into a fine flour
  • 1/2 cup brown rice flour
  • 2 tablespoons arrowroot powder
  • 2 teaspoons baking powder
  • 1/4 teaspoon fine grain sea salt
  • 1/2 teaspoon cinnamon
  • 1.5 cups + 3 tablespoons almond milk
  • 2 tablespoons maple syrup (or agave nectar)
  • 2 teaspoons pure vanilla extract
  • 1 heaping cup diced ripe bananas (about 2 small/medium)
  • Coconut Whipped Cream, for garnish
  • Chopped Fresh Strawberries, for garnish

Directions:

  1. Preheat a large non-stick skillet over medium heat. A drop of water should sizzle on the skillet when it’s ready.
  2. In a blender, blend the buckwheat groats on high speed until a fine flour forms. Place into a large bowl. Now whisk in the rest of the dry ingredients (rice flour, arrowroot, baking powder, salt, and cinnamon).
  3. In a medium bowl, whisk together the almond milk, syrup, and vanilla extract. Pour this onto the dry ingredients and whisk the batter until no clumps remain.
  4. Dice the banana until it's the size of peas or a bit larger. Fold the diced banana into the batter.
  5. Lightly grease skillet (I spray olive oil on it). Scoop a heaping 1/4 cup of batter onto the preheated skillet and quickly spread the batter out into a circle. Cook until some bubbles appear and the edge looks deeper in colour and more firm. Flip and cook for another couple minutes until golden. Adjust heat as needed. Repeat for the other pancakes. I spray the skillet with oil before each pancake is cooked and this seems to work well.
  6. Stack and serve with Coconut Whipped Cream and fresh chopped strawberries, if desired. Or simply serve with pure maple syrup!

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