Starting the day with vegetables in pancakes rather than fruit makes me feel so good. This gluten-free crepe recipe was inspired by uttapam we have enjoyed in India as well as Korean kimchi pancakes. The tradition of serving a pickled vegetable with most meals is shared by both Indian and Korean cuisines, so why not marry the two when it is delicious to do so! Makes 6 medium sized pancakes (good for 2 adults depending how hungry you are!). Our 2 small kids love these pancakes, so I double the recipe so we have leftovers. Ingredients: 2 cups of gluten free flour (Bob's Red Mill
These vegan savory pancakes with kale, carrots and mushrooms are a great healthy breakfast or dinner. These are not the greasy overly-sweet diner pancakes that leave you feeling sleepy and heavy. They are inspired by Korean scallion pancakes.
A quick and delicious whole grain breakfast of leftover black sticky rice with fruit and nuts Black sticky rice (either hot, warm or room temperature) Banana Walnuts Mash the banana first and then coat the sticky rice with banana and top with crushed walnuts How to cook black sticky rice: Use a rice cooker on the brown rice function. Rinse twice. Measure the water by resting your fingertip on the surface of the rice in the rice cooker and adding water up to the first line on your finger (about an inch. Always error on the side of a little too much). Pre-soak the
Coating brown rice with sweet banana makes it sticky and wonderful. Sprinkle nuts and seeds on top and you have a hearty and delicious whole food vegan breakfast ready in minutes.
Nature has already made these fruits perfect, so all we have to do is add water and blend them up! There's no need to add anything else to this healthy smoothie. Papayas are usually pretty big, so you can peel, seed and cube one and freeze the leftovers for later. The same goes for pineapple.
Having a satisfying breakfast is one of the keys to losing weight and fighting off the urge to eat unhealthy food for snacks and lunch. It can be tough to make just the right amount of oatmeal. And recipes for leftover oatmeal often involve eggs, baking, and more time than I'm willing to put into saving cooked oatmeal from the compost. Here's a super quick and easy solution: Make leftover oatmeal into pancakes! *Get gluten-free oats if you eat gluten-free :) Makes 2 pancakes 1 cup of cooked leftover oatmeal (or however much you have left) A dash of vanilla A sprinkle of cinnamon Optional toppings: real
This recipe was inspired by Janet Harn's Cooking Class in Seoul. Highly recommended! Janet did her whole cooking class vegan for us. [caption id="attachment_1220" align="alignright" width="225"] Janet cooking sweet potato noodles[/caption] Check out these 9 Vegan Korean Cooking Tips from Seoul Chef Janet For 1 delicious vegan pancake: 1 Tbsp ground flax seeds and 3 Tbsp water (as egg replacer for 1 egg) 5 Tbsp water 3 Tbsp flour (any combination of whole wheat flour and unbleached all purpose flour that you like) 2 Tbsp corn starch (I need to try arrowroot too
A quick and delicious whole grain breakfast of leftover black sticky rice with fruit, yogurt and seeds. Mix these ingredients together in any ratio you like:Black sticky rice (either hot, warm or room temperature)BananaHemp milk fortified with B12 and Vitamin DSesame seeds (just a sprinkle)Ground flax seeds (just a sprinkle)Unsweetened vegan yogurt (Kite Hill is a great brand) How to cook black sticky rice: Use a rice cooker on the brown rice function. Rinse twice. Measure the water by resting your fingertip on the surface of the rice in the rice cooker and adding water up to the first line on your finger (about an inch.
This is a great way to use leftover cooked brown rice. My husband grew up macrobiotic, and miso soup is one of his favorite healthy breakfasts. This is the best soup for colds, too. Miso has healing properties if it is not boiled. 15 min. Serves 2 tags: gluten-free, vegan, vegetarian, whole food plant-based, macrobiotic, oil-free Ingredients 1-2 cups cooked brown rice (short grain is my favorite) 3 cups of water ½ onion coarsely chopped 1 tsp ginger coarsely chopped 1 Tbsp dried seaweed that is good in soup (alaria, kelp, shredded nori, etc) 3 dried shitake mushrooms 1 coarsely chopped carrot ½ tsp
Satisfying golden polenta will make you forget eggs for breakfast was ever a thing. Tempeh adds nuttiness and just enough protein along with vibrant blanched greens. Probiotic ruby red sauerkraut tops it off and makes your gut bacteria sing. Prep and cooking time: 25 min. Serves 3-4 people. Ingredients1 cup yellow corn grits (or pre-made polenta)1/2 tsp sea salt1/8 cup brown rice syrup or maple syrupoptional secret ingredient from The Great Life Cookbook: 1/2 Tbsp white miso8 dino kale leaves3 tbps vegetable broth or 1 tbsp vegetable oil8 oz of tempehA splash of umeboshi plum vinegar or other delicious vinegarA splash of gluten-free soy sauce1/4