Breakfast

PS Timaree's Pistachio Kissed Blackberry Pear Oatmeal

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Chef: Timaree Hagenburger; TheNutritionProfessor.com

Makes: 3 c

Prep Time: 5 min

Cook Time: 5 min

Total Time: 5 min prepare additions while oatmeal cooks

INGREDIENTS

  • ½ c uncooked old-fashioned oats

  • Dash of salt (optional)

  • 1 c water

  • 1 t ground cinnamon

  • ½ ripe pear, diced

  • ½ c blackberries; fresh or frozen

  • 2 T crushed pistachios (eliminate to make this recipe Plant Perfect)

DIRECTIONS

  1. Bring water and a dash of salt to a boil

  2. Add oats.

  3. Simmer for 5 minutes.

  4. As oatmeal cooks, thoroughly wash the pear and slice pear in half and dice. Leave skin on the pear.

  5. Thoroughly wash the blackberries if not frozen.

  6. Crush pistachios, if using.

TIPS

  1. Don’t peal the apples/pears that you enjoy…the skin provides a concentrated source of phytonutrients.

  2. Any fresh or frozen berry can be substituted for the blackberries, including black raspberries, when you can find them.

  3. Take a second to admire your beautiful creation. Take a relaxed breath and then enjoy every, single bite.



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Timaree’s innovative and engaging cookbook, The Foodie Bar Way: One Meal. Lots of options. Everyone's Happy., provides incredible options to make everyone happy. Available as an Ebook or a full-color, 303 page, printed book, at www.FoodieBars.com.

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PP Fresh Plum & Nectarine Oatmeal Muffins

Chef: Vicki Brett-Gach; AnnArborVeganKitchen.com

Makes: 12 muffins

Prep time: 15 min

Cook time: 25 min

Total Time: 40 min



INGREDIENTS

  • 2 plums, unpeeled, diced

  • 1 nectarine, unpeeled, diced

  • 4 ripe bananas, mashed

  • 2 cups rolled oats

  • 1 cup unsweetened applesauce

  • 2 tablespoons ground flaxseed meal

  • 2 teaspoons cinnamon

  • 1 1/2 teaspoons pure vanilla extract

  • 1 1/2 teaspoons lemon juice

  • 1 1/2 teaspoons baking powder

  • 1/2 teaspoon baking soda

DIRECTIONS

  1. Preheat oven to 350 degrees. Line muffin pans with parchment paper liners or have a silicone muffin pan available.

  2. In a large mixing bowl, stir together all ingredients until just combined.

  3. Divide batter evenly into muffin cups, and bake about 25 minutes, or until tops are almost golden and feel just about firm to the touch.

  4. Remove muffins from the oven, and place on cooling racks.

TIPS

  1. Serve warm or at room temperature.

  2. Extras freeze well, and can be warmed up later in the week

Arbor Vegan Kitchen on Facebook (https://www.facebook.com/AnnArborVeganKitchen) and follow her Ann Arbor Vegan Kitchen blog at https://annarborvegankitchen.com for new recipes as soon as they are published

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PS T's Dreamy Chocolate Sauce & Hagenburger's Dessert Nacho Foodie Bar

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Chef:  Timaree Hagenburger, The Nutrition Professor
Makes:  12 oz
Prep Time:  Date & Cashew Soaking (at least 30 minutes) Measuring and blending: 3 minutes
Total Time:  33 minutes

 

T's Dreamy Chocolate Sauce

INGREDIENTS

  • 5 Medjool dates (pits removed, soaked in ¾ c water)
  • 1 T cashews (soak with dates)
  • 2 T unsweetened cocoa/cacao powder
  • ½ c cooked black beans
  • ¼ t cinnamon
  • ½ t vanilla
  • Extra water on hand to add during blending for desired consistency

DIRECTIONS

  1. In a high-powered blender (e.g. Vitamix or Blendtec), combine all ingredients, including the soaking water for the dates/cashews, and blend until silky smooth. 
  2. Add extra water, a T or so at a time, (up to 5 T total), to achieve the right consistency, (a semi-thick sauce rather than a stiff dip).  

PS Hagenburger's Dessert Nacho Foodie Bar

INGREDIENTS


Chip Options:
Sweet Cinnamon Chips /Pizza Crust

  • Whole grain lavash bread
  • 1-2 T of almond or soy milk
  • ½ t cinnamon
  • 2 T coconut sugar or date sugar

Apple Chips

  • 2 apples (your choice) cored and thinly sliced (leave peel on)

Pineapple Chips

  • 1 small to large pineapple sliced into “chip size” pieces, just thick enough to hold the toppings.

Fruit Toppings

  • Fresh fruit, diced small - strawberries, peaches, nectarines, kiwi, mango,
  • Fresh or frozen berries -  Blueberries, blackberries, raspberries, pomegranate arils
  • Banana slices (cut in half or quartered)

Nut Toppings

  • Almonds, pecans, walnuts, hazelnuts are my favorites!

 

DIRECTIONS

Sweet Cinnamon Chips/Pizza Crust

  1. Preheat oven 375 degrees.
  2. Brush with a little almond or soy milk.
  3. Dust with cinnamon and coconut/date sugar.
  4. Cut into triangles. (Skip this step if making a pizza.)
  5. Place on a parchment lined cookie sheet.
  6. Bake for 5 minutes, just until crispy-don’t let them burn.

Apple Chips

  1. Wash apple thoroughly and core.
  2. Thinly slice (thick enough to hold toppings)

Pineapple Chips

  1. Remove the peeling from the pineapple (you could leave on if you choose; pretty, but not edible)
  2. Core pineapple (you can retain the core, if you choose)
  3. Thinly slice (thick enough to hold toppings)
  4. Slice into “chip size pieces”

Once chips/pizza crust are made top with your choice of fruits and nuts.  ~OR~ create a bar and let guests construct their own.  Serve immediately.  Your guests will love this colorful, healthy and delicious indulgence!

 

TIPS

  1. A fun way to share this yummy sauce with your family and friends, while celebrating some of the incredible summer fruits at local Farmers’ Market, is to set up a Dessert Nacho Foodie Bar!  Let your imagination run wild when you select whole plant based delectable toppings.
  2. Store in a squeeze bottle, at the back of the refrigerator.
  3. If you don’t have a squeeze bottle, pour some of the sauce into a sandwich sized zip-top bag, removing as much air as possible before sealing.  Then, just cut the very tip of one of the lower corners off (don’t make the hole too big) and use that as a disposable pastry bag!

Timaree Hagenburger, MPH, RD, EP-c, cherishes opportunities to connect her knowledge and passion for food, cooking, physical activity & good health with those who follow her.  Her style is marked by a blend of fun and practicality, as she offers strategies and inspiration for finding pleasure in preparing and partaking in nourishing meals.  Relish in Timaree’s love for whole plant based nutrition on TheNutritionProfessor.com

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Timaree’s innovative and engaging cookbook, The Foodie Bar Way:  One Meal.  Lots of options.  Everyone’s Happy; provides incredible options to delight everyone.  Available as a Ebook or a full-color, 303 page, printed book, at www.FoodieBars.com.

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PP or PS Vegan Banana and Oat Pancakes ~ Gluten Free

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Chef:  Jeff Tritten
Makes:  3 Servings
Prep Time:  15 min
Cook Time:  16 min
Total Time:  31 min

INGREDIENTS

  • 2 ½ c oats (Oatmeal)
  • 2 medium Bananas, Ripe
  • 1 ½ c nut milk (I used almond milk)
  • 2 t baking powder
  • ¾ t cinnamon
  • 1 T brown rice syrup (maple okay)
  • 1 pinch salt (optional)
  • Garnish with fruit & or slivered almonds (PS if using almonds(

DIRECTIONS

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  1. Add oat to food processor, blend on medium until oats turn into oat flour.
  2. Add all ingredients into food processor and blend until mixed thoroughly and is a batter.
  3. Let batter stand at least 10 min in order for oats to absorb liquids.
  4. Using a good non-stick pan – turn on medium heat.  If you have a good pan no oil is necessary.  Esselstyne says if needed, you can use cooking spray and wipe out the excess.  
  5. Use ¼ scoop per pancake.
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TIPS

  1. Do not cook pancakes on more than medium heat!  These pancakes are dense and it takes a little while for the oats to cook. 
  2. If your stove top cooks hot, you are better off turning it down a little and being patient.  

Jeff Tritten is a respectful plant-based advocate.   He owns 'Respectful Living', a blog located at ARespectfulLife.com, and spends his time creating recipes, writing plant based nutritional information articles, being a small group leader for PBNSG.org, bringing plant based nutritional information to his local community at their farmers market and senior center, and creating a healthy vegan snack line.  Also find him on https://www.facebook.com/ARespectfulLife/, https://www.instagram.com/respectfulliving1/
https://twitter.com/respectfullivin, https://www.pinterest.com/MindfulLife1/, https://www.linkedin.com/in/respectful-living-74871b13a/.

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PP Baked Red Flannel Hash

Vicki Hash.jpg

Chef:  Vicki Brett-Gach
Makes:  8 servings
Prep Time:  25 minutes
Cook Time:  35 minutes
Total Time:  1 hr

INGREDIENTS

  • 2 1/2 lbs Yukon gold potatoes, scrubbed, unpeeled and diced into ½ cubes
  • 1 lb sweet potatoes, peeled and diced in ½” cubes
  • I medium sweet onion, diced
  • 1/2 lbs cooked beets, diced in ½” cubes
  • 1 t Kosher salt (or to taste)
  • 1 t black pepper
  • 1/4-1/2t Creole Seasoning
  • Fresh Italian parsley, chopped (optional)

DIRECTIONS

  1. Preheat oven to 425 degrees.
  2. Have a large non-stick roasting pan ready
  3. Toss all ingredients, except parsley, together in the pan.
  4. Add ¼ c water to prevent sticking.
  5. Roast uncovered for 20 minutes.
  6. Stir gently, and add another splash or two of water, if vegetables begin to look like they are becoming too dry.
  7. Continue to roast for another 15 min, or until all of the vegetables are tender.
  8. Remove from the oven.  
  9. Garnish with fresh parsley, and serve immediately

VICKI BRETT-GACH is a Certified Vegan Lifestyle Coach and Educator.  Connect with Ann Arbor Vegan Kitchen on Facebook (https://www.facebook.com/AnnArborVeganKitchen) and follow her Ann Arbor Vegan Kitchen blog at https://annarborvegankitchen.com for new recipes as soon as they are published.

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PS Overnight Chia Oats

Chef:  Patricia Ode
Makes:  One Serving
Prep Time:  5 minutes
Cook Time:  (for jam) 20 minutes
Total Time:  25 minutes if you include cooking jam down.

INGREDIENTS

Oat Base

  • 1/2 c raw old fashioned rolled oats
  • 2 T chia seeds
  • 3/4-1 c unsweetened almond or coconut milk
  • 1 t cinnamon
  • 1/8 t Madagascar vanilla extract
  • kiwi for garnish :)
  • raw pepitas (pumpkin seeds)

Jam

  • 1 c frozen berries of choice
  • half lemon                                                                                                                                           1 T coconut sugar, date sugar, maple syrup, or raw local honey (optional)

DIRECTIONS

Oat Base

  1. Mix chia, oats and milk in a bowl and place in fridge overnight uncovered. Can soak for an hour in the morning.
  2. Cut kiwi next morning. Stick on side of jar.
  3. Fill chia / oat mix in jar.

Jam

  1. Put frozen berries in a small pot on the stove over low heat with juice of half a lemon and 1 T of your chosen sweetener.  
  2. Cook until desired thickness.
  3. Use a t-T of jam to sweeten and garnish.

Patricia Ode:  Certified Plant-Based Nutritionist🌱🍌🍉Raw Foodie 🍋 Yogi 🙏 Runner 🏃🏻‍♀️Rocco 🐶 Wanderlust 🚍Purpose 💜Passion 🙌 Serve others 👫Armenian Lady.  Visit her on Facebook:  https://m.facebook.com/patriciatamaraode?ref=bookmarks and Instagram:  https://www.instagram.com/patriciatamarao/.

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PP Mixed Berry Oatmeal Muffin Cups

Chef:  Vicki Brett-Gach
Makes:  12 muffins
Prep Time:  10 minutes
Cook Time:  25 minutes
Total Time:  35 minutes

INGREDIENTS

  • 4 ripe bananas, mashed
  • 1 c unsweetened applesauce
  • 2 c rolled oats
  • 2 T ground flaxseed meal
  • 1 t cinnamon
  • 1 ½ t baking powder
  • ½ t baking soda
  • 1 ½ t pure vanilla extract
  • 1 ½ t apple cider vinegar
  • 2 c frozen mixed berries

DIRECTIONS

  1. Preheat oven to 350 degrees.  Line muffin pans with parchment paper liners or use a silicone muffin pan.
  2. In a large mixing bowl, stir together all ingredients until just combined.
  3. Divide batter evenly into muffin cups and bake about 25 minutes, or until tops are almost golden and feel just about firm to the touch.  
  4. Remove muffins from the oven and place on cooling racks.
  5. Serve warm or at room temperature.  

TIPS

  1. Extras freeze well.
  2. Can be warmed up later in the week.

VICKI BRETT-GACH is a Certified Vegan Lifestyle Coach and Educator.  Connect with Ann Arbor Vegan Kitchen on Facebook (https://www.facebook.com/AnnArborVeganKitchen) and follow her Ann Arbor Vegan Kitchen blog at https://annarborvegankitchen.com for new recipes as soon as they are published.

 

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PP Navy Oat Waffles

Chef:  Sue Stauffacher
Makes: 4
Prep Time: 15
Cook Time: 30
Total Time: 45 minutes depending on size of waffle iron

INGREDIENTS

  • ½ c dried white beans (cannellini, great northern, navy) or 1 c white lentils or 1 c millet, soaked overnight and drained
  • 1 ¾ c old-fashioned oats
  • 2 ¼ c water
  • 1 T maple syrup
  • 1 T whole flax seed
  • 2 1/2 t baking powder
  • 2 t vanilla extract
  • ½ t salt

DIRECTIONS

  1. Drain beans and place in a high speed blender. Add the rest of the ingredients, putting in the water last. Blend until smooth and foamy. Set aside and preheat your waffle iron.
  2. When the griddle is hot, put a generous 1/3 cup of batter onto the center. These waffles take about twice as long to cook (10 minutes at least, but some irons require 13-15) as normal waffles, but they are so crispy, delicious and good for you, that you won’t mind!

TIPS

  1. To keep these oil-free, I use an Oster brand ceramic waffle iron. I have not had luck with non-stick waffle irons without using a thin film of oil.
  2. These freeze beautifully. I make a double or triple batch on two waffle irons and have enough for a month. I eat them in both sweet and savory applications and in the place of bread as they are gluten free.

Sue Stauffer knows that eating all the wonderful nutrients in these foods helps you lose weight, strengthen your immune system, improve your sleep and energy levels and brings a new glow to your skin. Her motto is,  "Food you love that loves you back!" Check out her site Stirthepotgr.com.

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PS Lime and Coconut Corn Muffins

Chef:  Laura Theodore; Jazzy Vegetarian
Makes:  12 muffins
Prep Time:  10 minutes
Cook Time:  25-27 minutes
Total Time:  35-37 minutes

INGREDIENTS

  • 3 T flaxseeds
  • 1 1/2 c whole wheat flour
  • 1 c fine grind cornmeal
  • 1/2 c raw unsweetened shredded dried coconut
  • 1 1/2 t baking soda
  • 1 t baking powser
  • 1/2 c Sucanat or brown sugar
  • 1 1/2 c filtered or spring water
  • 1/4 c maple syrup
  • 3 1/2 T freshly squeezed lime juice

DIRECTIONS

  1. Preheat the oven to 375 degrees F.  
  2. Line a twelve-c standard muffin pan with paper liners.
  3. Put the flax seeds in a high-performance blending appliance and process into fine flour.
  4. Transfer to a large bowl.
  5. Add the whole wheat flour, cornmeal, coconut, baking soda, baking powder and Sucanat (or brown sugar)
  6. Stir with a dry whisk to combine.
  7. Stir in the water, maple syrup and lime juice
  8. Mix just until incorporated.
  9. Divide the mixture amon the lined muffin cups.  Bake for 24-27 minutes, or until golden and a toothpick inserted in the center of a muffin comes out clean.
  10. Put the pan on a wire rack.
  11. Let cool for about 5 minutes.
  12. Carefully remove the muffins from the pan and cool for about 10 minutes longer.  
  13. Covered tightly and stored in the refrigerator, leftover muffins will keep for about 3 days.
     

With her love for good food, compassion for animals and enthusiasm for great music, multi-talented author,  Laura Theodore,  truly is the Jazzy Vegetarian.  Experience the JazzyVegetarian @ www.jazzyvegetarian.com, www.lauratheodore.com, www.vegan-ease.com
Streaming Online Television Channel:  www.jazzyvegetariantv.com
Social Media:  https://twitter.com/Jazzyvegetarian, https://www.facebook.com/JazzyVegetarian/
Youtube:  https://www.youtube.com/user/thejazzyvegetarian

 

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PP or PS: Family Filling Mexican Breakfast Burritos

Chef:  Brandi Doming; Vegan 8
Prep Time:   10 minutes
Cook Time:  20 minutes
Total Time:  30 minutes

INGREDIENTS

Burrito

  • 2 c chopped red or gold potatoes about ¼” size.  (you want them small so they fill burritos easily)
  • 2 c chopped bell pepper strips about 2” long (a tri-color bag is great!)
  • ¼ c water
  • ½ t fine sea salt
  • 1 c cooked chickpeas, drained and rinsed (if using canned)
  • 1 c corn
  • 1 c smooth salsa, not chunky ( I use mild or may too spicy for some)
  • 1 t ground cumin
  • ¼ t – 1/8 t ground chipotle chili pepper spice (optional for extra heat)

Avocado Cumin Cream (If you eliminate the cream, this recipe would be PP)

  • 1 lg avocado
  • ½ t ground cumin
  • 2 T salsa
  • ½ T water
  • ¼ t fine sea salt
  • Whole Grain Tortilla Wraps of your choice.  

Optional Garnish:  fresh chopped jalapenos

DIRECTIONS

  1. First, you’ll need to roast your potatoes.  Preheat the oven to 400 degrees F and line a sheet pan with parchment paper, so they don’t stick.  Spread the chopped potatoes out evenly and season lightly with salt and pepper.  Mae sure you’ve chopped your potatoes about ¼” inch each.  Bae for 20 minutes until tender and starting to brown.  Make sure they are done by checking one with a fork.
  2. While the potatoes are cooking, chop our bell peppers into 2” strips.  Get all your chickpeas, corn and spices ready.  When there is about 1- minutes left cooking for your potatoes, you can start to cook the bell peppers.  That way everything should be done the same time.
  3. Add your bell peppers to a large pan with the ¼ c water.  Turn to medium heat and cook for 5-8 minutes until tender and the water is basically all evaporated.  Don’t move on to the next step until all the water has evaporated.
  4. Add the chickpeas, corn, salsa, cumin and chipotle chile pepper (if using).  Stir well to coat everything.  Cook 5-10 minutes until everything is heated through and the sauce has thickened up.
  5. While the veggie mixture is cooking, prepare the avocado cumin cream by processing the ingredients either in a food processor or for faster results, I just used a hand immersion blender.  Blend until smooth.  Add more water if you want it thinner.
  6. Add the cooked veggie mixture to your tortillas and drizzle the avocado cream inside and on top for presentation, if desired.  Add optional chopped jalapeno for garnish.   I loved the jalapeno, but left it off for my hubby and daughter.   The avocado cream is only good eaten right away, as it will turn brown.
  7. You can wrap extra burritos tightly in foil (minus the avocado cream) and store them in the fridge.  Just reheat in a toaster oven or regular oven at 300 degrees F until warmed through.

TIP

  1. If you are in the mood for a cheesy Mexican burrito, then be sure and add my Easy Vegan Mexican Cheese Sauce to it for total bliss.

Follow BRANDI @ http://thevegan8.com/ You’ll find lots of baked goods here, as I’ve been a baker all my life, it’s my passion!  Hope you love the recipes!  Share remarks on Instagram , tag me @thevegan8 and be sure to use my tag #@thevegan8 or share them on my Facebook page.

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PP: Apple and Butternut Squash Quinoa

Member Contributor:  Jessica Hallenbeck
Makes:  4 servings
Prep Time:  5 minutes
Cook Time:  30-40 minutes
Total Time:  35-45 minutes

 

 

 

 

 

INGREDIENTS

  • 2 Apples, cored
  • 2 C Butternut squash
  • 1 C Quinoa, cooked
  • 1 t Cinnamon
  • 1/4 t Nutmeg
  • Non-dairy milk, optional

DIRECTIONS

  1. Preheat Oven to 350 degrees
  2. Place apples on roasting pan, sprinkle cinnamon on flesh. 
  3. Cut butternut squash lengthwise and remove seeds. Place on roasting pan flesh side down. 
  4. Bake for 25-35 min, or until you can easily pierce flesh with a fork.
  5. Remove skin from butternut squash (use a knife or scoop out with a spoon). Place cooked squash in blender to puree (may need to add a bit of milk or water, I used a splash of almond milk).
  6. In a saucepan combine all ingredients and cook for about 5-10 min or until heated through.
  7. I topped mine off with a splash of coconut milk.

TIPS

  1. Cook quinoa in bulk ahead of time so it's ready to use for a dish like this.
  2. I prepared the quinoa in this recipe with homemade vegetable stock, no salt was added.
     

An enthusiastic PBNSG member, Jessica is passionate about plant based nutrition dishes that are delicious.  Visit her on Facebook& Instagram:  http://www.facebook.com/jauntingwithjess
http://www.instagram.com/jauntingwithjess

 

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PS or PP: Zucchini Bread

Chef:  Terri Edwards
Makes:  10-12 Servings
Prep Time:  10 minutes
Cook Time:  50 minutes
Total Time:  1 hour


INGREDIENTS

  • 2 c whole wheat flour
  • 2 t baking powder
  • 1 t baking soda
  • 1 t cinnamon
  • 1 t allspice
  • 2 c shredded zucchini
  • ½ c apple sauce
  • ¼ c apple juice concentrate
  • ¼ c maple syrup
  • 1 t vanilla 
  • ¼ c chopped walnuts (If you eliminate the walnuts, this recipe would be PP)

DIRECTIONS

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  1. Preheat oven to 350 degrees
  2. Grate 2 c zucchini (2 small)
  3. Place flour, baking powder, cinnamon and allspice in a large bowl and whisk together.
  4. In a separate bowl, whisk together apple sauce, apple juice concentrate, maple syrup and vanilla.
  5. Add grated zucchini to the wet mixture and stir until blended.
  6. Pour wet ingredients into the dry ingredients.   Mix just until dry ingredients are evenly moistened.   Stir in walnuts if using. 
  7. Spoon batter into a non stick loaf pan.  Bake on center rack of oven for approximately 50 minutes, or until toothpick inserted into the center comes out clean.  Turn bread out onto a cooling rack and let cool completely before slicing or storing.

TERRI EDWARDS is a Licensed Food for Life Instructor and Educator.  Connect with Terri at her blog EatPlant-Based.com & blog.eatplant-based.com for her latest recipes and plant-based living tips. Follow her on FaceBook at (https://www.facebook.com/EatPlantBased/

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PS or PP: Banana Oat Pancakes

Chef:  Terri Edwards
Makes: 6-8 Pancakes
Prep Time:  15 minutes
Cook Time:  15 minutes
Total Time:  30 minutes

INGREDIENTS

  • 1 c oat flour
  • ½ c whole grain flour (oat if you want gluten free)
  • ½ t baking soda
  • ½ t salt
  • ¼ c chopped walnuts (Eliminate walnuts to make recipe PP)
  • 1 ripe banana, mashed
  • 1 T pure vanilla
  • 1 T maple syrup
  • 1 ½ t apple cider vinegar
  • 1 c vanilla almond milk (or not vanilla)


DIRECTIONS

  1. Add all dry ingredients (flours, baking soda, salt, walnuts) to a large bowl, and mix together.  Make sure
  2. to only use oat flour if gluten intolerant.
  3. In another bowl, mash banana with a fork or potato masher.  Add all other ingredients (vanilla, maple syrup, apple cider vinegar and almond milk) Whisk together thoroughly.
  4. Combine ingredients of both bowls, dry and wet, stir thoroughly.
  5. Heat a large non-stick skillet.  I use an Ozeri pan and am able to cook until the tops bubble and edges are dry.  Turn pancakes over and cook the other side for about 1 minute, until golden brown.
  6. Serve immediately with maple syrup drizzled over the top.  

TERRI EDWARDS is a Licensed Food for Life Instructor and Educator.  Connect with Terri at her blog EatPlant-Based.com & blog.eatplant-based.com for her latest recipes and plant-based living tips. Follow her on FaceBook at (https://www.facebook.com/EatPlantBased/ ) 

 

 

 

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PP: Hash Brown Omelete

Chef:  Will Kriski
Makes:  4-5 Servings
Prep Time:  10 minutes
Cook Time:  15-20 minutes (grill) 30 minutes (bake) 
Total Time:  25-30 minutes (grill)  40 minutes (bake)

INGREDIENTS

Filling

  • 1 medium onion, chopped
  • 1 green pepper, chopped 1 red pepper, chopped
  • 1 c/handful of spinach
  • 1 tomato, chopped

Outer layer

  • 5 medium potatoes (I use yellow-fleshed)
  • Optional spices – onion powder, garlic powder, seasoning salt (optional) 
  • Season to taste.  

DIRECTIONS

  1. Wash and shred potatoes using a grater. It’s a good workout! 
  2. Put the shredded potatoes in a strainer and rinse under the tap, mixing the potatoes around as you rinse them. Squeeze out the excess water – I push with both hands while the strainer is in the sink to drain out excess water. 
  3. Add any spices to the shredded potatoes and mix.
  4. Turn on your griddle, portable grill, waffle iron, panini or 5 in 1 grill on the highest heat setting. 
  5. Cook the potatoes in the grill for about 15-20 minutes until they are a solid layer, don’t stick to the plates and are browning nicely (times may vary depending on your device).                                                           ~or~
  6. Bake in 400 – 450 degree oven for 20-30 minutes. Use Spat or parchment paper(flip so both sides get crispy)
  7. Meanwhile, chop up your veggies (I used onions, green/red pepper) and fry in a non-stick pan with a little water or veggie broth. 
  8. I like to dry fry my onions first before adding the other veggies and water, in order to bring out the natural sugars of the onions. If the water disappears over time, add a bit more water to the pan. 
  9. You might want to add mushrooms or whatever other veggies you like. 
  10. When the veggies get close to being soft, toss in some spinach if you like and cook for a minute or two until the spinach shrinks down in size.
  11. When the potatoes are done you should be able to lift the lid without anything sticking. 
  12. Take the potatoes out with a spatula and carefully lay onto a plate. 
  13. Then add the veggies to one side of the layer. 
  14. I also add in some fresh chopped tomatoes. 
  15. Flip the half of the potatoes with no veggies over the half with the veggies to cover them .

TIPS

  1. For the filling use whatever veggies you like.  
  2. You can top with the Cheeze sauce on my site if you like. (I didn’t)
  3. For the removable plates use the grill side – the grill is the bumpy side and the griddle has the smooth side (pancakes).

To see more simple, quick & no-oil-starch-based recipes along with healthy weight loss advice, visit Will Kriski’s site www.potatostrong.com

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PP: Savory Oatmeal

Chef:  Katie Mae
Makes: 2–3 servings
Prep Time:  5 minutes
Cook Time:  10 minutes
Total Time:  15 minutes

 

 

INGREDIENTS

  • ½ red onion, diced (3 oz)
  • 6 Crimini mushrooms, diced (2 oz)
  • 1 small zucchini, sliced in half moons (4 oz)
  • 1½ c broccoli, diced (3 oz)
  • 2½ c water
  • 1 c rolled oats
  • ½ T tamari (optional)
  • ½ T curry powder
  • 1 t ground coriander
  • ½ lemon, juiced

DIRECTIONS

  1. Place a large skillet over medium-high heat. Add onion, mushrooms, zucchini, and broccoli. Cover with a lid and dry-sauté for 3 minutes, stirring occasionally.
  2. Add the water and rolled oats. Bring the water to a boil and then turn the heat to low. 
  3. Let simmer for 4 to 6 minutes until the oats reach your desired consistency.
  4. Stir the tamari, spices, and lemon into the oatmeal. Serve warm.

TIPS

Stores 6 days in fridge

Find more recipes from Katie Mae at PlantzSt.com

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PS: Strawberry Breakfast Cake

Jeannie Hudkins Strawberry Breakfast Cake.jpg

Chef: Jeannie Hudkins
Makes: 4-6 servings
Prep time: 10 minutes
Cook time: 30 minutes

Ingredients

  • 3 bananas
  • ⅓ cup maple syrup
  • 2 cups rolled oats
  • ½ cup raisins
  • ½ cup strawberry preserves without sugar
  • ⅓ cup walnuts, chopped
  • fresh strawberries, about ½ - 1 cup, sliced

Directions

  1. In a large bowl, mash the three bananas.
  2. Add the maple syrup to the mashed bananas and stir to combine.
  3. Add the oats and raisins, and stir to combine.
  4. Line a round baking pan with parchment paper. Spread half of the banana mixture evenly over the bottom of the lined pan.
  5. Spread the strawberry preserves evenly over the oat mixture.
  6. Sprinkle the chopped walnuts over the preserves.
  7. Spread the remainder of the oat mixture over the preserves/walnuts.
  8. Decorate the top of the cake with fresh sliced strawberries.
  9. Bake at 375 degrees for 30 minutes, or until a toothpick inserted into the center comes out clean.

Tip

For an equally delicious cake, ubstitute strawberries for blueberries and strawberry preserves for blueberry preserves.

Eat Like You Give a Damn: For the Animals, For Your Health, For Our Planet
Eatlikeyougiveadamn-thebook.com

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PP: Breakfast Skillet Hash

Chef:  Vicki Brett-Gach
Makes: 8 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

 

 

Ingredients 

  • 1 sweet onion, diced
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 jalapeño, seeded and diced
  • 3 c pre-cooked potatoes (roasted, steamed, or boiled)
  • 1 can black beans, drained and rinsed
  • 2 c fresh baby spinach or baby kale, chopped
  • generous sprinkle of Mexican Seasoning and/or Creole Seasoning
  • sea salt and coarsely ground black pepper (to taste)
  • hot sauce (optional)

Directions

  1. In a large skillet, add onions and sauté for about 5 minutes, or until they begin to brown. 
  2. Add a bit of water or broth to avoid sticking to the pan. 
  3. Once the onions start to brown, add the bell peppers and jalapeño and continue to cook for a couple of minutes until they begin to soften, but are still tender-crisp.
  4. Stir in potatoes and black beans, and continue to cook until ingredients begin to blend together and are all rich in color.
  5. Add the greens and allow the leaves to wilt. Remove from heat.
  6. Season to taste with salt, pepper, and hot sauce, if desired. Serve immediately with whole grain toast or warm tortillas.

VICKI BRETT-GACH is a Certified Vegan Lifestyle Coach and Educator.  Connect with Ann Arbor Vegan Kitchen on Facebook (https://www.facebook.com/AnnArborVeganKitchen) and follow her Ann Arbor Vegan Kitchen blog at http://annarborvegankitchen.com for new recipes as soon as they are published.

 

 

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PP: Company's Comin' Breakfast Delights, Part 2; Blueberry Muffins

Chef: Jeannie Hudkins
Makes: 6 - 12 servings
Prep time: 10 minutes
Cook time: 25 minutes
Total time:  35 minutes

Ingredients

  • 1 cup whole wheat flour
  • 1 cup oat flour
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • 1 tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • ⅓ cup maple syrup
  • ½ cup applesauce
  • 2 tsp. vanilla extract
  • 1 cup soy milk
  • 1 12-oz. pkg. frozen blueberries

Directions

  1. Preheat oven to 400 degrees.
  2. Mix first six ingredients in a large bowl.
  3. Place remaining ingredients in the center and mix gently.
  4. Spoon batter into a muffin pan lined with baking cups.
  5. Bake 25 minutes or until a toothpick inserted in the middle comes out clean.

Eat Like You Give a Damn: For the Animals, For Your Health, For Our Planet
Eatlikeyougiveadamn-thebook.com

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PP: Baked French Toast

Chef:  Vicki Brett-Gach
Makes:  2 servings
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

 

 

Ingredients

  • 1 c nondairy milk
  • 1 ripe banana, mashed
  • 2 t cinnamon
  • 2 t vanilla extract
  • 4 slices whole grain bread, sliced in half diagonally

Directions

  1. Preheat oven to 350 degrees.
  2. In a small bowl, blend milk, banana, cinnamon, and vanilla.
  3. In a 9” x 13” baking pan, place bread triangles, so they fit snuggly in the pan in a single layer. Carefully pour banana mixture over the bread. Flip every slice a couple of times to ensure each one is very well-coated on both sides.
  4. Bake uncovered for 25-30 minutes, or until bread is golden brown and crusty on the outside, and still a little soft and moist inside.
  5. Serve immediately, topped with your choice of powdered sugar, fresh berries (or other fruit), or/and a drizzle of pure maple syrup.

VICKI BRETT-GACH is a Certified Vegan Lifestyle Coach and Educator and a Certified Personal Chef, and a graduate of the Plant-Based Nutrition Certificate Program through the T. Colin Campbell Center for Nutrition Studies. Connect with Ann Arbor Vegan Kitchen on Facebook (https://www.facebook.com/AnnArborVeganKitchen) and follow her Ann Arbor Vegan Kitchen blog at http://annarborvegankitchen.com.

 

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PP: Purple Magic Steel Cut Oats

Chef:  Vicki Brett-Gach
Makes: 6 servings
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour and 5 minutes


Ingredients

  • 1 c steel cut oats
  • 1 quart unsweetened vanilla almond milk
  • 1 c frozen cherries
  • 1 c frozen blueberries
  • 2 t cinnamon
  • To serve: extra fresh fruit, if desired

Directions

  1. Preheat oven to 350 degrees.
  2. Mix all ingredients together in a 9" x 13" pan. Bake for one hour.
  3. To serve, top with extra fresh fruit, if desired.

 

Optional Byline : VICKI BRETT-GACH is a Certified Vegan Lifestyle Coach and Educator and a Certified Personal Chef, and a graduate of the Plant-Based Nutrition Certificate Program through the T. Colin Campbell Center for Nutrition Studies. Connect with Ann Arbor Vegan Kitchen on Facebook (https://www.facebook.com/AnnArborVeganKitchen) and follow her Ann Arbor Vegan Kitchen blog at http://annarborvegankitchen.com.

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