Category Archives: Breakfast

Vegan Maple Breakfast Sausages

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Yesterday I made a batch of another type of vegan sausages. I used a recipe from one of my vegan idol, Isa Chandra Moskowitz. You can find the original recipe on her page, just click HERE. Like usual, I changed few things. I used red beans instead of white (I love them and I didnt wanted to cook white beans.. I had few cans of red beans..), didn’t use fennel (I hate fennel.. in fact hate isnt even strong enough to tell how much I don’t like fennel lol) , didn’t use any ground clove too (not a big fan, my husband either), used less ginger powder and I used mesquite liquid smoke.

The result was amazing! I think next time I will add some cranberries too..

It’s the perfect breakfast sausages (haha we ate them for dinner with some roasted veggies), the taste is awesome, the texture too. Like for the italian type, everyone should try this one too!!!!

Now that I tried these two, I will experiment with plenty of kinds, I’ll keep you updated.

Servings

6 sausages

Ingredients

1/2 cup cooked small red beans

1/4 cup vegetable broth

1/4 cup pure maple syrup

1 tablespoon olive oil

2 tablespoons soy sauce

(you know.. the real deal, not the super salty one from the supermarket)

1 1/2 teaspoons liquid smoke

(I used mesquite)

2 cloves garlic, finely grated

1 1/4 cups vital wheat gluten

2 tablespoons chipea flour

2 tablespoons nutritional yeast

1 teaspoon dried thyme

1/4 teaspoon ground ginger

1/4 teaspoon ground cinnamon

Pepper, to taste

redbeans vitalwheatgluten

maple

Directions

If you have a steamer, use it, otherwise I don’t have one so I use a good old pot of boiling water with a metal colander on top, with a lid, hehe. It worked well.  Now is the time to start making the water boil (or starting your steamer)

Prepare 6 pieces of tin foil.

In a bowl, mash the beans, add the rest of the ingredients and mix. Divide the dough into 6 parts.

Roll each part and place it in the foil. roll the foil like if it was a candy.

Place wrapped sausages in the steamer or in the  metal colander, cover and cook for 40 minutes.

Once it’s cooked, be careful when you remove the foil, it’s super hot, serve or refrigerate to use later.

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Vegan Scrambled ”Eggs”

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Here’s a vegan version of scrambled eggs… it’s made of tofu. The bright yellow color is from turmeric (by the way it’s good for you, so try to add some in many recipes..) It’s delicious and you’ll be able to fool anyone with that vegan version. In fact my husband thinks it’s tasting better than the real deal.. hehe, +1 point for vegan recipe here!!

I served the ”eggs” with some homemade corn tortillas (you can find my recipe HERE)

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Guess who is 3 months old since Feb 28…. baby Axel 🙂 She’s growing so fast! Today she laughed for the first time. Like with my two other kids it was a magical moment. There’s nothing in the world that I love more than my 3 kids!!

Servings

2 adults

Ingredients

* Olive oil

* 1/2 medium onion, chopped

* 3-4 garlic cloves, minced

(I love garlic.. A LOT, you can use less than me, hehe)

* 1 small zucchini, peeled and diced

* 1/4 cup water + more depending on how mushy you love your ”eggs”

* 1/4 pound extra-firm tofu, crumbled

(I used seaweed tofu)

* 1 teaspoon ground turmeric

* 1 cup of fresh spinach, chopped

* Salt and pepper, to taste

* Scallions

(for topping, it’s optionnal, but like with garlic, I’m a huge fan!)

seaweeds tofu zucchini

babyspinach  turmeric

 ♦

Directions

* In a bowl, combine the crumbled tofu with the turmeric. Set aside.

* In a pan, heat oil. Cook the onions until they are starting to be golden brown. Add the garlic, the water and the diced zucchini. Continue to cook for few minutes until the zucchini become all mushy.

* Add the tofu and the spinach. Continue to cook until the spinach are cooked and the tofu is heated through.

* Serve and Enjoy 🙂

* I served the ”eggs” with sliced scallions on top. I also served them with homemade corn tortillas that I cutted in ”chips” and fruits. You can serve them the way you want, with the toppings you want. You can also eat them in a sandwich or a morning burrito.. the possibilities are almost endless.

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Whole Wheat Vegan Waffles

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I love waffles… and my kids are waffle fans too! Making your own waffles is so easy, so cheap and it can be healthy (There is no sugar in mine and it’s whole wheat!!) !

So why not making your own!! You can make a lot more and freeze them to use later.

Servings

3-4 persons

Ingredients

* 1 1/2 tablespoons lemon juice

 *1 1/2 cups hemp milk

(you can use any other non-dairy milk)

* 2 cups whole wheat flour

* 2 tablespoons ground flax meal

* 2 1/2 teaspoons baking powder

* 1/2 teaspoon cinnamon

* pinch of salt

* 1/4 teaspoon pure almond extract

* 1/4 cup melted coconut oil

DSCN9977 hempmilk

Directions

* In a bowl combine the non-dairy milk with the lemon juice. Set aside for few minutes.

* In a bowl combine flour, baking powder, flax, cinnamon and salt. Mix. Add the coconut oil and vanilla, then the non-dairy milk mixture. Mix well.

* Heat your waffle maker. (I use setting #3)

* Scoop in the batter and cook (every waffle maker is different, my previous one was super slow, this one cooks a perfect waffle in 30 seconds.)

* Remove from the waffle maker and serve (you can add some toppings, fruits, syrup..)

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Vegan Blueberry & Banana Pancakes

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My daughter Dalie is a big pancakes and waffles fan… I always have some homemade in the freezer for the morning where I’m in a hurry or tired. It’s easy, you just out them in the toaster and few seconds later they are ready to eat. Heh it’s like the one you can buy at the local store but way better! I’m always trying to cook her different kinds so she will never get bored!

Servings

12 medium pancakes

Ingredients

* 1 1/2 cups whole wheat flour

* 2 ripe bananas, mashed

* 2 cups unsweetened organic soy milk

* 1/4 cup oats

* 2 teaspoons baking powder

* 1 teaspoon pure vanilla extract

* 2 teaspoons flax seeds, grounded

* 2/3 cup blueberries, chopped

bleuets ripebananas

Directions

* In a bowl combine  flour, baking powder, cinnamon, flax and oats.

* Add the soy milk, vanilla and bananas. Mix until smooth. Add the chopped blueberries to the pancake mixture. Mix.

* Heat a skillet over medium heat. Pour the mixture with a ladle. Cook on one side until it became to make some bubbles. Cook on the other side.

* Remove from heat and serve (with pure maple syrup, fresh fruits…)

Cherry Waffles

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My big girl Dalie is a huge waffle fan, so I make few and freeze them (In a freezer container with wax paper between each waffle) and it’s super easy just to put them in the toaster, breakfast is ready in seconds! But heh we eat them too, haha!

Since I’m pregnant I try to eat as healthy as possible (even if I was always eating super healthy) but I try even harder, that means… NO to skipping meals.. so even if when I’m pregnant I have a super tiny appetite, I try my best 🙂 (haha in 22 weeks I only gained like 2 pounds, last pregnancy I gained over 60 pounds all in the belly in 39 weeks, and I wasn’t eating chips all day long, haha! I feel way better this time!!)

Servings

8 medium size waffles

Ingredients

* 1 cup whole wheat flour

* 1 tablespoon baking powder

* 1/2 teaspoon salt

* 1 cup old fashion oats

* 1/3 cup unsweetened apple puree

* 1 1/2 cups unsweetened organic soy milk (you can use any other non-dairy too!)

* 1 tablespoon molasses

* 2 tablespoons pure maple syrup

* 1 1/2 tablespoons ground flax seed

* 1 cup halved cherries, chopped

cherries flax

Directions

* Heat your waffle maker.

* In a bowl combine flour, baking powder, salt, flax seeds and oats. Add the apple puree, soy milk, maple and molasses. Mix until everything is combined. Add the chopped cherries, Mix. Let the mixture rest for 5- 10 minutes (it will thicken a bit)

* Spoon about 2-3 tablespoons (for a medium size waffle maker) onto center of each waffles maker plates. Close the lid and let them cook. They should be cooked in about 5 minutes but depending on the personal taste of everyone or the waffle maker it could take less or more time…

* Remove from the waffle maker and serve (you can add some toppings, fruits, syrup..)

Strawberry & Carob Pancakes

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Again!!! My father-in-law brought us some fresh strawberries that we had picked, it’s always a pleasant surprise!

True happiness is hidden in small things of our life .. we just have to open our heart to find them..

So this morning to make a surprise for my husband who was on his way home (he works at night) I made him some pancakes! (I know he really enjoys eating pancakes!!!) They were delicious.

Servings

8-10 medium pancakes

Ingredients

* 2 cups whole wheat flour

* 3 tablespoons baking powder

* 1 teaspoon salt

* 2 tablespoons carob powder

* 2 cups almond milk (you can use another kind if you like)

* 3 tablespoons unsweetened apple sauce

* 1 cup diced strawberries (I used Quebec strawberries! They are just the best)

* 1/3 cup carob chips, chopped

Directions

* In a bowl combine  flour, salt, carob powder and baking powder.

* Add the apple sauce and the almond milk. Mix until smooth. Add the chopped carob and the strawberries to the pancake mixture. Mix.

* Heat a skillet over medium heat. Pour the mixture with a ladle. Cook on one side until it became to make some bubbles. Cook on the other side.

* Remove from heat and serve (with pure maple syrup, fresh fruits, honey..)

Whole Wheat Waffles

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Few weeks ago I found a funny Sesame Street waffle maker in the clearance section of a store and since my daughter is a HUGE fan, I bought it!

Like always I make a larger recipe so I can freeze some.. once they are cooked, just let the waffles cool and then between each one put a little square of waxed paper (so they will not stick all together) and put everything in a large freezer bag or container. Like those from the stores, they will be easy to reheat in the morning, in the toaster for example. (But way better than the already made version!)

Servings

10 medium size waffles

Ingredients

* 2 cups whole wheat flour

* 1 tablespoon brown sugar

* 4 teaspoons baking powder

* 1/4 teaspoon salt

* 2 large eggs

* 1/2 cup fruit puree ( I used unsweetened apple puree)

* 1 3/4 cups plain almond milk (you can use regular milk too!)

Directions

* Heat your waffle maker.

* In a bowl (or in a stand mixer, Oh yeah I used my new Kitchenaid mixer!!) beat eggs until they are fluffy. Beat in all the remaining ingredients until the mixture is smooth.

* Spoon about 2-3 tablespoons (for a medium size waffle maker) onto center of each waffles maker plates. Close the lid and let them cook. They should be cooked in about 5 minutes but depending on the personal taste of everyone or the waffle maker it could take less or more time…

* Remove from the waffle maker and serve (you can add some toppings, fruits, yogurt, syrup..)