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.
Post by Megan Stulberg
French toast makes me think of the happy, sleepy Saturday mornings from my childhood. Whisking eggs myself to impress my mum, reading the comic strips in the newspaper, and inevitably taking a nap in front of the TV as the result of a sugar coma.
I figured this was something that’d be hard to veganize, but it was actually really easy! The hardest part was getting the gluten-free bread to stay together, TBH. Banana makes an excellent egg replacement and adds some extra flavour.
Watch the video to accompany this recipe filmed and edited by Zachary Risinger below, then get cooking.
- 6 slices gluten-free bread (I used Food For Life)
- 3 small/medium bananas, mashed
- 2 cups unsweetened almond milk
- 1/4 cup organic maple syrup + additional for topping
- 2 heaping tbsp organic vanilla extract
- 1 tsp black chia seeds
- 1 tsp cinnamon
- Coconut oil, for cooking
- Fresh fruit of your choice
- In medium mixing bowl, mash banana.
- Add almond milk, maple syrup, vanilla extract and cinnamon. Whisk together until 100% liquid in consistency. You may need to keep mashing to get rid of all the banana chunks.
- Taste test batter at this point — you might want to add a splash of extra vanilla for a more prominent taste.
- Add two pieces of bread to bowl. Soak in batter approximately 2 minutes, then flip over and let soak again. If you can wait longer then do so — you really want the bread to soak up the batter as much as possible.
- Heat a splash of coconut oil in frying pan at high heat. Once it sizzles, lower heat a tad.
- Add both pieces of soaked bread to pan. Let cook in coconut oil. While bread is frying, let two more pieces soak. Flip bread every minute or so to ensure both sides are evenly browned and to prevent burning. Remove cooked pieces from pan, set aside, add additional coconut oil to pan and add next set of soaked bread slices to bowl. Repeat with remaining slices.
- Stack french toast evenly between two plates. Top with maple syrup, fresh fruit (I chose bananas and strawberries) and chia seeds — and any other toppings of your choice! Chocolate chips and coconut-based whipped cream would also be great with this.
Serve warm. Makes 2 servings.
We shot this video ages ago, but that’s okay because mimosas are timeless. Seriously, we’d have them with breakfast every day of the week if that was considered socially acceptable.
Watch our cute lil’ video, read the recipe below, then try it out yourself! So good.
- 1 750ml bottle chilled champagne or sparkling white wine (make sure it’s vegan — here’s a good list)
- 2 cups fresh squeezed orange juice
- 1/2 cup frozen raspberries
- Ice, as needed
- Drop 5-6 frozen raspberries into each glass. This’ll do what ice does but gives the mimosa a subtle fruity taste as well.
- Fill champagne flutes or tall glasses halfway full with chilled champagne. The chilled part is crucial — a lukewarm mimosa? No thank you.
- Fill rest of flute with orange juice.
Drink immediately. Makes 6-8 mimosas, depending on glass size.
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:
- 1 cup almond milk
- 1/2 cup Bob’s Red Mill Wheat Free Oats
- 1/4 cup pumpkin puree
- 2 tbsp maple syrup
- 1 tsp ground espresso
- 1 tsp cinnamon
- 1 tsp all spice
Top with toasted pecans and walnuts, if desired.
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!
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!
Post by Alexandra Courts
Thinking about going out for brunch this weekend? Fuhgeddaboudit! Stay in and make these in your pyjamas instead.
- 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
- Whisk together all dry ingredients (flour, coconut sugar and baking powder) in large bowl.
- *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.
- Add non-dairy milk to dry mix and whisk together until smooth. Add flax and whisk until combined to thicken batter.
- 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.
- 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.
- 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)
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.
- 1 lemon, juiced
- 1 cup organic raw cashews, soaked
- 1/2 cup fresh strawberries
- 1 tbsp organic coconut oil, room temperature
- Combine all ingredients in a food-processor/blender until thoroughly combined.
- Let mixture set in freezer for 1 hour, then move to refrigerator.
- That’s it! Use as a spread, dip, icing, anything.
Serve chilled. Keep in the fridge up to 5 days.
By Megan Stulberg
I love tacos. I love breakfast even more. If I could marry a breakfast taco, I would in a heartbeat.
- 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
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).