Today we are making some fun, filling and tasty breakfasts! I feel like most of the time, vegan breakfast means a smoothie or oatmeal. So I wanted to show you some different breakfast ideas to change things up a bit! Enjoy!
Herb & Garlic Cream “Cheese”:
1 1/2 cups cashews soaked in water for 4 hours
1 small to medium clove of garlic or 1/4 tsp garlic powder
2 tbsp lemon juice
1/2 tsp salt
1 tbsp water as needed to blend
Blend in a high speed blender or food processor until completely smooth. Then, add it to a bowl and stir in 1/2 tsp each of your favourite herbs. I did dried parsley, oregano and basil.
Zucchini Bread:
1 3/4 cups all purpose flour
1/4 cup oats
2 tsp baking powder
1 tsp baking soda
2/3 cup sugar (I did a mix of brown and white)
2/3 cup almond milk (or soy milk)
1/3 cup oil (or applesauce for oil free version)
2 tbsp white or apple cider vinegar
1 cup shredded zucchini, packed down
1/3 cup chocolate chips
Whisk dry ingredients in a bowl. In a separate bowl, whisk wet ingredients. Add wet to dry and stir to combine. Add in chocolate chips or other ingredients if you like. Pour into a greased 5″x9″ loaf pan and smooth out the top. Bake at 350F for 45-50 minutes until the top is golden brown and a toothpick inserted into the centre of the loaf comes out clean or with a few crumbs.
Chickpea Scramble:
1 tsp oil or water
1/4 cup chopped white onion
1 clove garlic, minced
1/3 cup chopped bell pepper
1 green onion, chopped (optional)
1 cup chickpeas, lightly mashed with a fork
1/4 tsp ground turmeric
1/4 tsp chili powder
salt and pepper to taste
handful of greens
Saute the onions, garlic, bell pepper and green onion in the oil or a bit of water. When the white onions become translucent, add the chickpeas. Add the spices & salt/pepper and a splash of water to help it all blend together. Cook until the water has evaporated and everything is cooked as you like it. Serve with avocado toast (my recommendation!)
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