Breakfast

Sweet Crepes with Vegan Nutella

karenwpullen Breakfast, Desserts, Recipes
Prep Time10 minutes
Cook Time20 minutes
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Plant-Based Crepes with Vegan Nutella

Six ingredients in the blender make a healthy dessert
Course: Breakfast, Dessert
Cuisine: French
Keyword: crepe
Servings: 10 crepes

Equipment

  • blender

Ingredients

  • 1 1/2 cup whole wheat pastry flour
  • 1 1/2 cup plant milk (I use almond)
  • 1 teaspoon baking powder
  • 1 tablespoon applesauce unsweetened
  • 1 tablespoon maple syrup
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon salt

Vegan Nutella

  • 1 1/2 cups roasted hazelnuts
  • 1/3 cup vegan chocolate chips
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon sea salt

Instructions

  • Place all of the ingredients for the crepes in a blender and blend until very smooth with no lumps. Let the batter sit for five minutes.
  • Heat a non-skillet pan over medium heat for a few minutes.
  • Pour about 1/4 cup of batter into the pan, swirling it to make a circle. Smooth with a spoon to make it thin.
  • After a minute, it should look dry on top. Flip with a spatula, cook another minute until it is golden, then remove from the pan.
  • If the batter does not appear thin enough, add a tablespoon of plant milk to it, mix.
  • Continue with the rest of the batter. Serve warm filled with fruit, drizzled with a sauce, like vegan nutella, pureed raspberries, or caramel.

Nutella Instructions

  • Warm the hazelnuts for 8 minutes at 325 degrees F. Cool for a few minutes.
  • Place them on a clean dishtowel, fold it up, and rub vigorously for a few minutes. This will dislodge some of the skins, which you can discard.
  • Add the hazelnuts to a food processor and blend for about 8 minutes until they turn into butter. Scrape down sides as needed. It will turn crumbly — just keep blending!
  • Heat the chocolate chips in the microwave about 1 minute. Add them to the hazelnut butter, along with the vanilla and salt. Mix thoroughly. It will be a bit runny but thickens up in a while.
  • You can add sweetener but it might make the nutella stiffen. If that happens, add a bit of plant milk and warm on the stove until it is a good consistency again. Refrigeration will also make it stiff.

Tofu Scramble

karenwpullen Breakfast, Main Dishes, Recipes , , , ,

Great brunch dish or everyday breakfast. Lots of protein, no fat, veggies of your choice.

I demonstrated this dish in a Facebook Live, here: (2) Facebook

tofu scramble
Prep Time15 minutes
Cook Time10 minutes
Print Recipe

Tofu Scramble

Course: Breakfast, Main Course, Sandwich
Cuisine: American
Servings: 2

Ingredients

  • 1 14-oz package firm or extra firm tofu, drained
  • 1/2 bell pepper (any color), chopped
  • 8 oz sliced mushrooms
  • 1/4 red onion, chopped
  • 1 tomato, chopped
  • 1 large handful baby spinach
  • 2 tbsp soy sauce
  • 2 tbsp nutritional yeast
  • 1 tsp paprika
  • 1/2 tsp turmeric
  • 1/4 tsp cayenne
  • 1/2 tsp garlic powder
  • 1/4 tsp kala malak (black salt)

Instructions

  • Sauté the vegetables, except the spinach, until they are soft.
  • Mash the tofu thoroughly with a fork; add to the vegetables and mix. Cook 2 minutes.
  • Add the seasonings, stir and cook another two minutes.
  • Add the spinach and stir until it is wilted.

Notes

This recipe is very flexible. You can substitute kale for the spinach, omit an ingredient, add shredded carrots or diced cooked potatoes. 
Try this amount of black salt then decide if you like more or less.
Can substitute 2 cloves of garlic (cook with the veggies) for the garlic powder.
Possible additions–hot sauce, salsa, avocado. It’s great served in a flour tortilla.
This amount of tofu is labeled as 4 servings but at 90 calories/serving I usually eat two!

Oil Free Whole Grain Corn Muffins

karenwpullen Breakfast, Recipes, Side Dishes , , , ,
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Print Recipe

Cornbread Muffins

Quick, plant-based corn muffins are a must-have accompaniment to soups and chilis.
Course: Breakfast, Main Course, Side Dish, Snack
Cuisine: Vegan
Servings: 12

Equipment

  • muffin tin

Ingredients

  • 1 1/2 tablespoons ground flaxseed
  • 1 cup plain soy or almond milk
  • 1/2 cup unsweetened applesauce
  • 2 tablespoons creamy almond butter
  • 1/3 cup maple syrup
  • 1 cup corn meal
  • 1 cup flour AP or whole wheat pastry
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Instructions

  • Preheat over to 375.
  • In a small bowl, combine flaxseed with milk and set aside for a couple minutes.
  • In a large mixing bowl, stir applesauce, maple syrup, and almond butter together. Add flaxseed mixture; stir.
  • Stir in cornmeal, flour, baking soda, baking powder, and salt. Combine well but don’t over-mix.
  • Spoon out batter into 12 muffin cups. (I use silicone cups in a muffin tin.)
  • Bake 20 minutes.