Amazing Yogurt Parfait

Super simple, super easy breakfast idea for those on the go. Sometimes mornings can be hectic, but that doesn’t mean skip, eat yo breakfasts’. Plus, you won’t want to skip this one, it’s delicious. I made mine vegan, but you can use any yogurt.

Ingredients:

  • plain coconut yogurt (or yogurt of choice, plain is best)
  • 1 banana
  • 1/2 c blueberries
  • 1/3 c granola
  • 1 tsp ground flax
  • 1 tsp chia seeds
  • optional: drizzle of honey

Instructions:

  1. Start with a base of yogurt, 1 serving size is usually 1 cup, top with fruit, granola, ground flax, chia seeds, and honey if desired. Enjoy that sh*t.

Delicious Hangover-Curing Breakfast Scramble

This is a nice mishmash of ingredients, that make for a tasty ass breaky. Eat this by itself, stuffed in a burrito or as tacos! Don’t forget to top with cilantro and avocado, make it good good.

Ingredients:

  • 2 tbsp olive oil
  • 1/4 red onion, diced very small
  • 3 cloves of garlic, minced
  • Salt and pepper to taste
  • 4 red potatoes
  • 1/2 green bell pepper, diced very small
  • 1 jalapeno, minced
  • 5 baby bella mushrooms, minced
  • 1/2 cup riced cauliflower (I used frozen)
  • 1 package of soyrizo
  • 2 handfuls of spinach

Optional:

  • Cilantro
  • Avocado

Instructions:

  1. Heat up the olive oil on medium heat in a large frying pan. Once heated add onion, garlic, and S&P, cook for about 2-3 minutes. Mix in the potatoes and cook for another 8-10 minutes, stirring occasionally.
  2. Add in the rest of the vegetables up until the soyrizo, no spinach yet. Give everything a good stir, cook for another 10 minutes, stir occasionally. Now stir in the soyrizo, cook another 5 minutes and finally, the spinach for a minute or so until wilted.
  3. Serve right away, you can add avocado and cilantro if on hand, I hope you enjoy.

Vegan French Toast Sticks

Get your sweet tooth taken care of with these delicious ass french toast sticks. I got this recipe from Rabbit and Wolves, with a few modifications and they taste amazing.

I didn’t have apple sauce but the recipe still turned out great, when cooking you should leave them for at least 30 seconds to let them crisp, if you try flipping too early the breading might be too wet and stick to the pan.

Ingredients:

  • 1 1/4 c almond milk
  • 2 tbsp flax meal
  • 3 tbsp water
  • 1/4 c apple sauce
  • 1/4 c maple syrup
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1 tsp salt
  • 6-8 slices white or sourdough bread, slightly stale
  • 1/2 c sugar of choice
  • 1 tbsp cinnamon
  • maple syrup for serving

Instructions:

  1. In a small bowl, mix the flax and water together and let sit for a minute to thicken into the flax egg. In a large mixing bowl, add the milk, flax egg, apple sauce, maple syrup, vanilla, 1 tsp of cinnamon, and salt. Whisk until fully combined.
  2. If your bread is already sliced, cut those into about 3 or 4 sticks. Heat a little oil or vegan butter in a non stick pan, dip the bread into the milk mixture quickly, and cook on each side about 1 to 2 minutes.
  3. In a small bowl or on a plate, combine the sugar and cinnamon, as you finish cooking each batch of french toast sticks toss in the cinnamon and sugar. Serve immediately with maple syrup.

Amazing Veggie Hashbrown Vegan Breakfast

You can’t lie, this sh*t looks gooood, and it is. Super easy to put together and pretty quick. I’m on a big time soyrizo kick, all my breakfasts’ have it in there.

I cheated and used frozen hashbrowns, but can you blame me?! I don’t have time to shred potatoes and all that. So, I say you should get the frozen kind too. (;

Ingredients:

  • 2-3 tbsp olive oil
  • 1/2 package of frozen hashbrowns
  • sprinkle of garlic powder and black pepper
  • 1/4-1/2 onion, diced
  • 1 jalapeno, minced
  • 2 cloves garlic, minced
  • 1/2 green bell pepper, diced
  • 1/2 package of soyrizo
  • 1/2 package of firm tofu
  • cilantro for topping

Instructions:

  1. In a medium sized pan, heat 2 tablespoons of olive oil on medium high, once hot add the hashbrowns, garlic powder, and black pepper. Allow to cook at least 4-5 minutes before you toss to mix. Avoid using a spatula, but after you toss, you’ll cook another five without touching, toss, cook another 5 and repeat that process until they’re cooked and crispy to your liking, add olive oil when you need it.
  2. While your hashbrowns cook, in another medium/large sized pan, heat 1 tablespoon of olive oil and add in all of the veggies, cooking for about 5 minutes, stirring occasionally.
  3. Add the soyrizo, and break in the tofu. You’ll use your hands to crumble it in, and then mix everything together and cook another 3-4 minutes, stirring here and there until it’s all heated up and ready to serve!!
  4. A layer of hashbrowns and then a layer of the veggie and soyrizo scramble! Top with cilantro and anything else you want, enjoy!

Vegan Chocolate Chip Cookies

It’s that time of the month where I want to devour all and any type of sweets… TMI?

These chocolate chip cookies are sooo fluffy, which is strange because the recipe I was referencing had somewhat flat cookies. I think what happened was I had 1/4 c extra flour, so up to you if you want fluffier or more doughy cookies.

I’m sure fluffy or flat, these cookies will satisfy your sweet tooth. They did mine. Even the cookie dough was amazing, I probably could have made a few more cookies, had I not eaten so much.

If the dough is a little sticky when you are trying to roll it into balls, try refrigerating for 10-15 minutes or you can add flour.

This recipe is from Vedged Out.

Ingredients:

Instructions:

  1. Preheat the oven to 350 degrees F. In a mixing bowl, (or in your stand mixer) Cream the butter and the sugars with an electric beater. Add the baking powder, baking soda, salt, vanilla and chickpea brine. Beat to combine.
  2. Add the flour and beat until well mixed. If the cookie dough seems too wet, add an additional tablespoon or two of flour and mix till combined. Fold in chocolate chips.
  3. Spoon rounded tablespoons onto a baking sheet, I use this medium sized cookie scoop. Bake for 10-12 minutes or until golden. Let cool on baking sheet for 1-2 minutes. Transfer to cooling rack to cool for several minutes more. Store in an airtight container for up to five days. Makes about 24 cookies.

Breakfast Tacos

A new fave to stuff in my face. Full of flavor flave and protein, these will fill you up and satisfy. Not too many ingredients, and anybody can put it together.

I used to love chorizo and eggs, the squishy texture and all that flaaaavor! I was able to recreate it with tofu and soyrizo (from ALDI), add it with roasted potatoes, avo, and black beans you got yourself a bomb af breakfast.

Pretty easy to put together and using soyrizo you don’t get all the random bits of random pork that would come in chorizo so it’s exponentially better for you without losing taste.

Ingredients:

Tofu and Soyrizo Scramble

  • 2 tbsp veggie broth OR 1 tbsp olive oil
  • 1 tbsp tamari or soy sauce
  • 1 tbsp garlic powder
  • 1/2 package soyrizo
  • 1/4 c nutritional yeast (optional)

Potato and Spinach

  • 3 tbsp olive oil
  • 1/2 red onion, diced
  • 1 garlic clove, minced
  • 1 jalapeno, minced
  • 2 sweet potatoes, diced (smaller than a dime)
  • 2 red potatoes, diced (smaller than a dime)
  • black pepper to taste
  • cumin to taste
  • 2 c spinach

Extras

  • tortillas
  • 1 15 oz can of black beans
  • avocado
  • salsa

Instructions:

  1. In a large pan, heat up the olive oil, crumble in the tofu with the juices, it’ll cook off. Add tamari/soy sauce and garlic powder. Cook until some of the liquid has dissolved, about 4-5 minutes. Set aside in a small bowl, you’ll cook the soyrizo later on.
  2. Wipe out the same pan, add the olive oil, onion, garlic, and jalapenos. Cook until fragrant, 3-4 minutes. Add the potatoes and from now until they are done, avoid stirring and just toss to mix. Add spices. You’ll let them cook 4-5 minutes at a time without touching, toss, let them sit another 4-5 minutes, toss, and repeat this until they are soft and cooked through. It took me about 15-20 minutes. Once they are about done, add the spinach and cook for an additional 30 seconds to minute (wilt the spinach). Remove from pan and set aside in a bowl.
  3. Wipe out the same pan, add the tofu scramble and soyrizo. Mix well, allowing to cook for about 5 minutes, add nutritional yeast and cook additional 30 seconds and remove from heat.
  4. Prepare tortillas, heat up beans and build your tacos!

Cauliflower Casserole

Yum. This casserole completes me.

Throw it on a pile of fettuccine, or eat it alone, you won’t be disappointed. I did both and they both tasted great. I’m also a monster… I cook for one and finished the entire casserole in less than three days haha. I added sriracha for an extra kick, feel free to add chili flakes or any other extra spices.

It’s a great side dish, and if it’s your main accompany with a couple great sides that carry some more protein for a well-rounded, filling meal.

I got this recipe from Vegan Huggs.

 Ingredients:

  • 1 large head cauliflower , cut into bite-size florets (about 2 pounds)
  • 1 cup panko breadcrumbs (GF if preferred)
  • 2 tablespoons vegan butter , melted (+ more for greasing dish)

Cheese Sauce

Optional Toppings

  • Fresh-cut parsley 
  • Crushed red pepper flakes

Instructions:

  1. Preheat oven to 400° F (200° C). Lightly grease a 3-quart casserole dish and set aside. 
  2. Combine the melted butter, breadcrumbs and a pinch of granulated garlic in a small bowl. Set aside.
  3. To soak cashews, boil water in a small pot and remove from heat. Add cashews and cover for 15-20 minutes, until softened (*see note).
  4. While the cashews are soaking, you can steam the cauliflower. Place about 1 ” of water into a med/large pot that will fit your steamer basket. Place your basket on the bottom and cover pot with a lid. Turn heat to high and bring to a boil. Once boiling, turn heat to med-low to maintain a low boil and place cauliflower florets into the basket. Cover and steam for 7-10 minutes, until just tender. Uncover and remove from heat. 
  5. Drain and rinse cashews (discard soaking water). Now place all cheese sauce ingredients in a high-speed blender. Blend until cashews have completely broken down and the sauce is smooth, about 1-2 minutes.
  6. Pour cheese sauce into a medium skillet/pot over medium heat (I used the same pot for steaming the cauliflower). Cook for 4-5 minutesuntil it thickens up a lot and becomes slightly stretchy. Stir often to prevent burning. If sauce is too thick for your taste, you can add a little soy milk or broth to thin it out. Taste for seasoning, and add more if needed.
  7. Pour 1/2 the cheese sauce on the bottom of the greased casserole dish. Now add the cauliflower on top in one layer. Pour the remaining cheese sauce on top of the cauliflower. Now sprinkle with prepared breadcrumbs and cover with foil. Place in the oven for 15-20 minutes, until cheese is hot and bubbly. Remove foil and bake for another 10 minutes or until breadcrumbs are light golden brown. Remove from oven. *Sprinkle with optional fresh-cut parsley and crushed red pepper flakes. Enjoy!