For a Vegan

For my Vegans, I wanted to share this helpful information.

Spelt Pancakes:

1 cup spelt flour

1 tbsp baking powder (optional)

1/2 cup coconut sugar

1 cup water

Directions:

1. Add your dry ingredients first and mix in a bowl.

2. Slowly pour the water in the bowl and whisk until it is smooth.

3. Pour the mix with a 1/3 cup measuring spoon to make your pancakes the same size when cooking. Make sure your pan is hot first.

5. Flip the pancakes after 1-2 minutes or when the bubbles are cover your pancakes. Allow the other side the to cook for 1-2 minutes.

-if you don’t like pancakes use a waffle maker

Country Potatoes:

1 tbsp of oil (using olive oil)

2 medium sized russet or sweet potatoes

1 tbsp of oregano

1 tbsp of smoked paprika

1 tsp cayenne pepper

1 tsp of salt (using pink salt)

Directions:

1. In a large skillet add oil and allow to get hot

2. Add your diced potatoes and seasonings. Mix together and cover the skillet with a lid. Turn heat to medium and allow to cook for 15-20 minutes or until tender.

Mung Bean “No-Eggs”

1 cup soaked mung beans (3 hours or overnight)

1 tbsp of black salt

1/2 tsp of tumeric (optional)

1 tsp salt (using pink salt)

Black pepper to taste

1 tbsp of nutritional yeast

3/4 cup plant milk

1 tsp of tapioca starch

Directions:

1. Add oil to cover surface of skillet. Allow to get hot before adding anything. You can add bell peppers or whatever you like to sauté before adding the egg mixture.

2. In a blender, add all ingredients listed including oil, seasonings, tapioca starch and mung beans. Blend until smooth.

3. When oil is hot in your skillet, pour only half the mixture in to cook the egg mixture. You can add a lid to get the mixture to cook more evenly or gently mix when the mixture cooks.

Additional tips/notes:

You don’t want to stir constantly or it won’t cook like eggs. Allow the bottom of the skillet to cook the egg mixture then stir periodically until cooked to your liking.

#veganbreakfastideas