Carbin’ it up, I took a whole wheat bagel, layered it with Kite Hill cream cheese (my favorite alternative cream cheese spread), avocado, and tomato. If you want an extra kick sriracha that b*tch up, and it’s ready for consumption. Super simple and easy recipe for mornings when you’re in a rush.
I have a low key obsession with bagels, if anyone has any favorite vegan cream cheeses they want to suggest, I’d love to try! I’m always looking for better-quality dairy alternatives, some brands just don’t make the cut, looking like cream cheese but tasting like plastic! I like Kite Hill because the ingredients are really simple and not full of factory made additives. Now, get that ass in the kitchen!
1 bagel of choice, I used an everything bagel
1 serving of vegan cream cheese, I used Kite Hill
Toast your bagel, spread the cream cheese, layer with avocado, tomato, and sriracha if you want a kick!
I’ve been eating this every morning and not sick of it yet! Oatmeal is full of fiber and tastes great (with some maple syrup), I love it y’all, hopefully you do too. Suuuper simple right here, cooks up quick and served with a side of fruit.
1 c water or milk of choice
1/2 c oats
dash of cinnamon
2 tbsp raisins
1 tbsp maple syrup
Optional to enjoy on the side:
Boil water, add oats and cook stirring occasionally until the water has been absorbed, about 5-10 minutes. Add in a dash of cinnamon, raisins, maple syrup, and stir that sh*t up. Fin.
Please excuse the chocolate mess atop the mini loafs… I had only a dark chocolate bar, which I hammered into bits, and that led to the lovely look of splatters you see. May not be aesthetically pleasing, but holy sh*t sooooo good!!
Shoutout to Lee for this great recipe over at Fit Foodie Finds, I made a slight adjustment, instead of walnuts I did chocolate bits!
This was super quick to put together and soooo moist and banana-y, the whole family was happy eating this one.
1¾ cups white or whole wheat flour
3/4 cup sugar
2 teaspoons baking soda
1/8 teaspoon salt
1 teaspoon ground cinnamon
1/3 cup chopped walnuts or chocolate chips (for topping)
Preheat the oven to 350ºF and spray a 9-inch loaf pan or mini loaf pan with nonstick cooking spray.
First, prepare your flax egg. Place 1 tablespoon ground flaxseed and 3 tablespoons of warm water into a small bowl. Whisk and set aside for 15 minutes to thicken.
Next, mix all of the dry ingredients (except for walnuts) into a medium-sized bowl. Mix until combined and set aside.
Check your flax egg. If it has thickened and become goopy, you’re ready to rock and roll! If not, wait a few more minutes.
Place bananas into a separate large bowl and use a fork to mash, making sure to leave some nice sweet chunks of banana. Then, add the flax egg and mix. Add the rest of the wet ingredients to the bowl and mix again.
Slowly add dry ingredients to the wet ingredients and mix until combined.
Transfer batter into the loaf pan and make sure that batter is evenly spread out. Sprinkle walnuts or chocolate chips over the top of the banana bread and place into the oven.
Bake banana bread at 350ºF for 45-50 minutes if using 9in pan or 20-25 minutes if using mini loaf pan.
Remove from oven, let cool for around 15 minutes and then remove from the loaf pan to continue cooling.
Who wants more potatoes?! Since they seem to make it into every breakfast I cook, here is another wonderful recipe with spuds b*tches. The ultimate breakfast burrito, mmm.
I made this a spicy burrito, but don’t worry, the weak ones can skip the hot sauce. (; Also, make sure you follow instructions on cooking the potatoes because if you stir too much they’ll get soggy, unless that’s your thing, follow along.
1 tbsp olive oil
1 tbsp minced garlic
1/4 red onion, diced
2 russet potatoes, diced
2 small sweet potatoes, diced
1 tsp black pepper
1 tbsp ground cumin
2 tsp ground chili pepper
1 tbsp tapatio *optional
1/4 c vegetable broth OR dash of salt *the veggie broth adds salt as well as keeps things from sticking without the extra oil… so if you use salt instead, add an extra tbsp oil*
1/2 15oz can of black beans, rinsed and drained
In a large pan, heat the olive oil over medium heat for about 30 seconds, add in the garlic and onion. Cook for about 1 minute or until onion is soft and fragrant.
Add in the potatoes, spices, and optional tapatio. Mix, then add in the veggie broth or the oil, mix once more, and let sit and cook for about 10 minutes. Flip the mixture a good amount of times and cook another 10 minutes without mixing. If the potatoes are still too hard, repeat this until crispier and soft.
Add in your beans and cook for about 2 minutes to heat them through. Then they are ready!
Heat up your tortilla, fill with the potatoes, add in avocado, cilantro, salsa, and whatever else your little heart desires. Enjoy that sh*t.
Ummmmmmmm these are bomb af… there isn’t much more to say. You will not be disappointed and won’t want to share. But there is definitely enough to feed everybody. Try these b*tches out.
P.S. I’m really stepping my food photography game up… these look fiyaaaaa (;
1 tbsp olive oil
1/2 red onion, diced
1 jalapeno, minced
3 red potatoes, diced size of dime
1 tsp pepper
1 tsp cumin
1 tsp chili powder
1 package of soyrizo
1/2-1 14.4 oz can of black beans, drained and rinsed
2 handfuls of spinach
4 tbsp sriracha
1/4c water to thin
Heat olive oil on medium-high heat in a large pan, once heated add onion and jalapeno, cooking until fragrant and soft. Add in potatoes and spices, stir and let cook 10 minutes without stirring, use a spatula and flip everything and cook another 10 minutes without stirring.
While the potatoes cook make that saucy sauce. In a food processor add all ingredients and blend. If it isn’t thin enough add water until it’s the consistency you want. What’s nice about this sauce is you can add whatever you need to fix it to your liking. Need more spice just add sriracha and mix, more lime, add it in.
Check your potatoes and see if they are tender by using a fork to pierce them. If not, do five minute increments of letting them cook and flipping with the spatula. Add in the soyrizo when the potatoes are ready, stir and cook about five minutes. Now for your spinach, fold it in until they’ve all wilted down about 30 seconds to a minute. It’s ready to stuff in some tortillas!
Heat your tortillas either on the pan or microwave, pile this deliciousness on and top with the saucy sauce. Add any other toppings you’d like!
Holy sh*t, this bagel is so good. I wasn’t even high when putting it together haha but it seems like a high creation, so many things coming together beautifully. I used to love getting bagels when I lived in New York before I was vegan, the cream cheese, the meats the hearty and strong flavors, SO GOOD.
I’ve been missing that in my life, and I thought up this little gem of a recipe and I can’t wait for you to try it, I can now have a hearty and flavorful breakfast bagel that tastes so f*cking gooood and vegan!
1 everything bagel (or any bagel of your choosing)
vegan cream cheese
Heat up your soyrizo, pan-fry on the stove by heating with no oil for a few minutes until hot or place in the microwave, check the packaging.
Toast the bagel, spread cream cheese on both or one side, sriracha on the opposite side or both, add avocado, tomato, soyrizo and enjoy as two separate pieces or a sandwich. Foodgasm ready.
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.
plain coconut yogurt (or yogurt of choice, plain is best)
1/2 c blueberries
1/3 c granola
1 tsp ground flax
1 tsp chia seeds
optional: drizzle of honey
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.
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.
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
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.
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.
Serve right away, you can add avocado and cilantro if on hand, I hope you enjoy.
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.
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
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.
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.
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.