Breakfast Fajitas

Recipe by Aine Davis

Honestly, I’m pretty boring when it comes to breakfast. Every morning I have granola and almond milk or granola and vegan yogurt, or if I’m feeling a little adventurous, hummus on sourdough. Exciting. Every day. Wow. But I recently had a friend stay with me for a few nights and I wanted to impress her with my ~cooking skills~, so I whipped up this quick and healthy breakfast in less than 30 minutes so we still had time to go see the beautiful blossoming Sakura Trees in High Park. Here’s my recipe for my quick and easy breakfast fajitas:

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INGREDIENTS:

  • 2 red bell peppers
  • 2 yellow bell peppers
  • 2 red onions
  • 1 tbsp avocado oil
  • 1 tbsp tamari
  • 1 tsp Adobo seasoning*
  • 1 tsp garlic powder
  • Juice of half a lemon
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped scallions

METHOD:

  1. Slice bell peppers and onions into long, thick strips.
  2. In a large pan, heat avocado oil on high heat. Once the pan is very hot, stir in the bell peppers and onions. It’s going to be very hot so make sure to stir often so it doesn’t burn!
  3. Stir in soy sauce, adobo seasoning, garlic powder and juice of half a lemon.
  4. Once cooked to your desired texture (I like the peppers to have a little bite and to be a little blackened), remove from heat and top with cilantro and scallions.
  5. Serve on your favourite corn tortillas with favourite sauces! I like mine with Mad Mexican Chunky Guacamole and Valentina Hot Sauce. Enjoy!

Blueberry Nice Cream and Chia Pudding Parfait

Post by Megan Stulberg

Breakfast! Break that frickin’ fast! But seriously, breakfast is important and people should make it a priority to eat it every day. If you don’t have a hearty appetite in the morning — try this blueberry nice cream and chia pudding parfait that I whipped up. It’s light and refreshing, but filling enough to keep you going until lunch. This recipe is vegan, gluten-free and raw.

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Ingredients…

  • 2 frozen bananas
  • 2 cups light coconut milk (approx. 1 can)
  • 1 cup fresh whole blueberries
  • 1/4 cup 100% maple syrup
  • 6 tbsp white chia seeds
  • 2 tbsp pure vanilla extract

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    Directions…

    1. Chop bananas. Place in plastic bag, then leave in freezer overnight.
    2. Whisk together coconut milk, maple syrup and vanilla in large bowl or plastic storage container.
    3. Add chia seeds by the tbsp, stirring vigorously with spoon to prevent unwanted clumping.
    4. Cover bowl with cling wrap and leave in fridge overnight.
    5. Next morning, stir chia pudding then place back in fridge for 1-2 additional hours to help it further thicken.
    6. Next, make the nice cream. Remove frozen banana chunks from freezer. Using a food processor or blender, combine with 1/2 cup blueberries until smooth and creamy. Be careful not to over blend or else you’ll get a smoothie — which is also good, but not quite the goal here.
    7. When ready to serve, scoop chia pudding into mason jars or clear bowls by the spoonful. Layer with the blueberry nice cream, or top with remaining blueberries.

    Serve chilled. Makes 2 meal servings or 4 snack servings. Enjoy!

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Vanilla Chia Pudding Parfaits (gf/v/raw)

Post by Megan Stulberg, Photos by Jenn McNaughton

These parfaits were perfect! I’m good friends with Jenn McNaughton, fashion blogger extraordinaire. Seriously though, check out her work at ethcsofstyl.com. Jenn recently interviewed me for the Ryersonian, and we discussed how the Human Rights Commission of Ontario has legally recognized veganism as an ideology with protection against discrimination. I headed over to Jenn’s apartment last Saturday, equipped with groceries and a hearty appetite, to whip up these treats for Jenn to photograph to accompany the article.

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Ingredients…

  • 3 cups unsweetened almond milk
  • 1/2 cup fresh strawberries,chopped
  • 1/4 cup fresh whole blueberries
  • 1/4 cup 100% maple syrup
  • 9 tbsp (0.56 cups) white chia seeds
  • 2 tbsp pure vanilla extract
  • 2 tbsp unsweetened coconut flakesIMG_6221IMG_6232Directions…
    1. Whisk together almond milk, maple syrup and vanilla in large bowl or plastic storage container.
    2. Add chia seeds by the tbsp, stirring vigorously with spoon to prevent unwanted clumping.
    3. Cover bowl with cling wrap and leave in fridge overnight.
    4. Next morning, stir chia pudding then place back in fridge for 1-2 additional hours to help it further thicken.
    5. When ready to serve, scoop chia pudding into mason jars by the tbsp. Layer with fresh fruit and coconut flakes, or simply add after as toppings.

    Serve chilled. Makes 2 meal servings or 4 snack servings. Enjoy!

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Breakfast Hacks: Overnight Oats

Post by Aine Davis

Overnight oats are a healthy (and easy) way to enjoy breakfast on-the-go! Prepare the night before, and they’ll be ready in the morning. Just mix everything in a jar and leave in the fridge overnight.

PUMPKIN SPICE OATS: 

Top with toasted pecans and walnuts, if desired.

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CHOCOLATE CHOCOLATE OATS: 

  • 1/2 cup almond milk
  • 1/2 cup coconut milk
  • 1/2 cup oats (same brand as above)
  • 3 tbsp raw cacao powder
  • 3 tbsp raw cacao nibs
  • 2 tbsp blue agave or maple syrup
  • 1 tsp pure vanilla extract

Chop up your favourite granola or snack bar to act as a topping!

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Peanut Butter and Banana

  • 1 cup almond milk
  • 1/2 cup oats
  • 1/2 cup natural peanut butter
  • 1/2 tsp vanilla extract
  • 1 whole banana

Serve with toasted pecans and your favourite jam!

Chocolate drizzle pancakes 

Post by Alexandra Courts  

Thinking about going out for brunch this weekend? Fuhgeddaboudit! Stay in and make these in your pyjamas instead.


INGREDIENTS:

  • 1 gluten-free all purpose flour (Bob’s Red Mill brand)
  • 2 flax eggs*
  • 1 cup non-dairy milk (I used almond milk)
  • 1/4 cup raw cacao powder
  • 1/4 cup coconut oil
  • 4 tbsp maple syrup
  • 1 tbsp coconut sugar
  • 1 tbsp baking powder

DIRECTIONS:

  1. Whisk together all dry ingredients (flour, coconut sugar and baking powder) in large bowl.
  2. *Make flax eggs by combining 2 tbsp ground flaxseed with 6 tbsp hot water in small bowl. Set mixture aside for 5 minutes to set.
  3. Add non-dairy milk to dry mix and whisk together until smooth. Add flax and whisk until combined to thicken batter.
  4. Heat 2 tbsp coconut oil in a large frying pan on medium heat. Scoop or pour batter onto pan, using approximately 1/4 cup batter for each pancake. When brown on one side, flip and continue cooking. Repeat step and cook each pancake individually with remaining batter.
  5. To make chocolate sauce: Melt coconut oil in microwave or stovetop. Add maple syrup and raw cacao powder, then whisk together until smooth. Allow sauce to cool entirely.
  6. Serve pancakes hot with chocolate drizzle poured on top, as well as additional garnishes if desired (shredded coconut and fresh raspberries shown in photo).

Serve immediately. Makes approximately 6 pancakes (2 servings)

Strawberry Cashew Cream Dip (Raw)

By contributor Megan Stulberg

(Posted in advance on our Instagram here)

This was the first thing I devoured on Valentine’s Day morning after doing a 3-day juice cleanse! I paired this homemade strawberry cashew cream dip with some banana goji brittle from Live Organic Raw and a vanilla pop tart from Bunner’s.

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Ingredients…

  • 1 lemon, juiced
  • 1 cup organic raw cashews, soaked
  • 1/2 cup fresh strawberries
  • 1 tbsp organic coconut oil, room temperature

Directions…

  1. Combine all ingredients in a food-processor/blender until thoroughly combined.
  2. Let mixture set in freezer for 1 hour, then move to refrigerator.
  3. That’s it! Use as a spread, dip, icing, anything.

Serve chilled. Keep in the fridge up to 5 days.

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Lemon Date Chia Pudding

Recipe by Megan Stulberg

Pudding has quickly become one of my favourite snacks to make! I buy chia pudding pods on-the-go a lot, but making it at home instead means bigger portions and more flavour choices.

This recipe is vegan (obviously) as well as gluten-free, raw, no-bake and refined sugar-free. Soaked chia seeds are amazing for digestion! Learn more about the benefits of chia seeds here.

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Ingredients…

  • 1 lemon, juiced
  • 2 cups unsweetened almond milk
  • 1/2 cup medjool dates, pitted
  • 1/2 cup black chia seeds
  • 2 tbsp maple syrup
  • Handful of blackberries, for garnish

Directions…

  1. Using a high-speed blender, chop dates until finely processed.
  2. Mix chia seeds and almond milk together in a large bowl. Add dates, lemon juice and maple syrup.
  3. Let pudding sit in refrigerator overnight.
  4. Remove pudding from fridge once thick. Top with fresh fruit of your choice. Serve chilled.

Makes four servings (or one really big serving, if you’re me).

Peanut Butter and Jam Mousse Tarts (Gluten-free, vegan, no-bake, raw option)

By contributor Alexandra Courts 

I’m not a huge fan of gluten-free bread, but sometimes I do miss being able to snack on peanut butter and jam sandwiches! These mousse tarts incorporate nothing but healthy and natural ingredients, making them equally appropriate for both dessert and breakfast.

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Ingredients:

Crust…

  • 2 cups pitted dates
  • 1 cup raw almonds
  • 1/2 cup shredded coconut

Filling…

  • 2 cups cashews, soaked overnight
  • 1 cup natural peanut butter (alternatively can use raw almond or raw cashew butter, if preferred)
  • 1 cup canned full-fat coconut milk
  • 1/4 cup maple syrup

Topping…

  • 1 cup strawberry or raspberry jam (organic if possible)

Directions…

  1. Combine crust ingredients (dates, almonds, coconut) in a high-speed blender until incorporated.
  2. Line 1 standard cupcake pan with plastic wrap and press the mixture tightly into bottom of each cup.
  3. Blend filling ingredients (cashews, nut butter, coconut milk and maple syrup) in blender until very smooth.
  4. Pour filling mixture into cups, equally coating each mini crust.
  5. Place tray in freezer for 1 hour to allow filling to set.
  6. Remove cups from pan and allow to thaw for 30 minutes.
  7. Top each tart with dollop of jam. Serve immediately.

Makes 12 cupcake-sized tarts.

Tofu Scramble Breakfast Tacos

By Megan Stulberg

I love tacos. I love breakfast even more. If I could marry a breakfast taco, I would in a heartbeat.

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Ingredients:

  • 6 small corn tortillas
  • 1 package store-bought tomato salsa (Or make your own!)
  • 1 standard package tofu, extra firm or pressed
  • 1 standard package tempeh, flavour of your choice
  • 2 large sweet potatoes, washed
  • 2 medium ripe avocados
  • 1 lemon, juiced
  • 1 lime, juiced
  • 2 tbsp nutritional yeast
  • 2 tbsp turmeric
  • 2 tbsp extra virgin olive oil
  • 1 tbsp garlic or chilli powder
  • 1 tbsp dried basil
  • Dash of sea salt
  • Dash of black pepper

Directions:

1. Turn oven to a low setting. Place tortillas on plate and keep in oven to warm.

2. Bring pot of water to a boil. Boil potatoes for 6-8 minutes until softened. Chop boiled potatoes into bite-size chunks. Set aside.

3. Drain tofu. In large bowl, “scramble” the tofu with a fork or whisk until an egg-like consistency is reached. Add turmeric, nutritional yeast and garlic.

4. In large skillet, heat dash of olive oil on medium heat until it sizzles. Cook tofu and stir regularly until golden in colour and firm in texture. Set aside.

5. Cut tempeh into thin strips. Season with basil. On medium heat, cook tempeh in olive oil until dark and crispy.

6. Cut avocados in half and scoop out the meat. In medium bowl, mash avocado together with lemon juice, lime juice, salt and pepper to make guacamole.

7. Remove warm tortilla shells from oven. Fill with potatoes, tofu scramble and tempeh strips. Top with guacamole and salsa. Serve immediately.

Makes 2 portions (3 tacos each, and you’ll likely have leftover tofu and tempeh).

GF Vegan S’mores Breakfast Pastries

By Alexandra Courts

Trips to the grocery store make me miss some of the token junk foods that you just can’t find gluten-free vegan versions of, no matter how hard you try. Twizzlers? Dunkaroos?! DORITOS?! Pop-Tarts top that list. They made early mornings so much easier.

Well, whatever. If you can’t beat ’em, make your own.

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S’MORES BREAKFAST PASTRIES

(Note: This recipe has been adapted from www.momables.com)

Dough Ingredients…

  • 1 1/2 cups gluten-free flour
  • 1/2 cup Earth Balance vegan “butter”
  • 6 tbsp cold water
  • 3 tbsp coconut sugar
  • 3 tbsp unsweetened applesauce
  • 1/2 tsp salt
  • 1/2 tsp flax meal
  • 1 tsp vanilla extract

Filling Ingredients…

  • 1/2 bag Enjoy Life mini chocolate chips
  • 1 cup gluten-free vegan marshmallows (I used Sweet and Sara brand)
  • 1/2 cup Artisana raw chocolate coconut butter

Directions:

  1. In a large bowl, whisk all dry dough ingredients together. Add vanilla extract, vegan “butter”, applesauce and water. Combine. Use hands to work dough and ensure all ingredients are thoroughly incorporated.
  2. Roll dough into large ball. Add more water if necessary. Place dough ball in fridge to chill for 1 hour.
  3. Preheat oven to 350F. Line baking sheet with parchment paper and set aside.
  4. Roll out chilled dough into thin layer. Cut into rectangles with large knife. Rework and repeat for rest of dough.
  5. Place half the cut rectangles on parchment paper for bottom layer of pastries.
  6. Combine filling ingredients in bowl, then add dollop to centre of each rectangle.
  7. Wet a finger in cold water, then run finger along edges of pastries. Top each pastry with remaining rectangles.
  8. Press seams together with fork. Poke small hole in top to allow for steam to escape.
  9. Bake for 25-30 minutes until edges are slightly golden.
  10. Let cool and enjoy!

Makes 12 servings.