Here is a warm breakfast for those days that you need something hearty to start the day.
serves 1
Ingredients:
1/4 cup Buckwheat (yes it is gluten free)
1/2 cup water
almond or rice milk
2 T flaxmeal
1 T flax oil
spoonful of nut butter
maple syrup to taste
Cook buckwheat with water for 20 minutes (the same way you cook rice or quinoa). When buckwheat is done add almond milk until you reach desired consistency. Then add flaxmeal, flax oil, nut butter, and maple syrup to taste.
recipe from: Jamie Tilley
Showing posts with label breakfast. Show all posts
Showing posts with label breakfast. Show all posts
Thursday, August 28, 2008
Thursday, August 21, 2008
Ice Cream, and Yogurt, Oh My!
Check out your local natural foods store to get some tasty ice cream and yogurt, who knew you could be a soy free vegan and live so well?!
1.Coconut milk ice cream
I have tried the So Delicious brand in Chocolate and Vanilla (both are quite excellent and taste like the real thing to me!). Also, it is made with agave nectar so as to keep you sugar levels from spiking;) I have also heard of another brand, coconut bliss, that is supposed to taste very good.
2. Coconut milk yogurt
It's been so long since I could enjoy yogurt, mmmm. This yogurt comes in a whole host of flavors. I do not like the vanilla, raspberry, or passion mango (although I do know some people who do). But I am in love with the blueberry flavor. I am also using the plain in all sorts of recipes, starting with mango lassis:D
check these out: http://www.sodeliciousdairyfree.com/products/Coconut_Milk_Yogurt_Reviews.html
1.Coconut milk ice cream
I have tried the So Delicious brand in Chocolate and Vanilla (both are quite excellent and taste like the real thing to me!). Also, it is made with agave nectar so as to keep you sugar levels from spiking;) I have also heard of another brand, coconut bliss, that is supposed to taste very good.
2. Coconut milk yogurt
It's been so long since I could enjoy yogurt, mmmm. This yogurt comes in a whole host of flavors. I do not like the vanilla, raspberry, or passion mango (although I do know some people who do). But I am in love with the blueberry flavor. I am also using the plain in all sorts of recipes, starting with mango lassis:D
check these out: http://www.sodeliciousdairyfree.com/products/Coconut_Milk_Yogurt_Reviews.html
Tuesday, August 19, 2008
Breakfast Shake
I now drink this every morning. It is a great get up and go drink, complete with protein, fiber, amino acids, and omega 3's! You can substitute sunbutter for the hempseed powder to give a stronger nutty/creamy flavor. Sunbutter is made from sunflower seeds:)
I've started adding 1/4 cup local blackberries when I find them and it is most excellent;)
serves 1
Ingredients:
1 banana
1/4 cup strawberries cut in half
1/4 cup blueberries
1 T maple syrup
1 T flax oil
2 T hemp seed powder or sunbutter
1 cup almond or rice milk - I prefer it with almond, but watch out for soy hiding in commercial almond milks;)
combine in blender. drink.
recipe from: Jamie Tilley
I've started adding 1/4 cup local blackberries when I find them and it is most excellent;)
serves 1
Ingredients:
1 banana
1/4 cup strawberries cut in half
1/4 cup blueberries
1 T maple syrup
1 T flax oil
2 T hemp seed powder or sunbutter
1 cup almond or rice milk - I prefer it with almond, but watch out for soy hiding in commercial almond milks;)
combine in blender. drink.
recipe from: Jamie Tilley
Thursday, August 14, 2008
Granola
Ingredients:
1 cup chopped walnuts
1 cup raw cashews
1/2 cup pumpkin seeds
1/4 cup sesame seeds
1/2 cup sunflower seeds
2 cups puffed rice
1/2 cup pitted and chopped dates
1/2 tablespoon ground flax meal
1 tablespoon sorghum flour
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 cup canola oil
1/2 cup agave nectar
Preheat the oven to 325 F. Lightly spray a jelly-roll pan with vegetable oil nonstick spray.
In a large bowl, combine the nuts, seeds, puffed rice, dates, flax meal, flour, and spices. Pour in the oil and agave nectar and stir to really blend everything together and distribute the nuts, seeds, and fruit evenly.
Pour the granola into the prepared baking pan and spread it out so it covers the entire pan. Bake, uncovered, for 30-40 minutes, or until the mixture is a light golden brown. You must stir this during the baking process, to ensure the granola bakes evenly.
It will not be crunchy when you first remove it from the oven, but be careful to not overcook. When it cools it will get crunchy.
As soon as it starts to cool, transfer the granola from the pan into an airtight container, and let it finish cooling there, as it is a bit sticky and may stick to the pan if it remains there. Store in the airtight container.
recipe from: The Gluten-Free Vegan
1 cup chopped walnuts
1 cup raw cashews
1/2 cup pumpkin seeds
1/4 cup sesame seeds
1/2 cup sunflower seeds
2 cups puffed rice
1/2 cup pitted and chopped dates
1/2 tablespoon ground flax meal
1 tablespoon sorghum flour
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 cup canola oil
1/2 cup agave nectar
Preheat the oven to 325 F. Lightly spray a jelly-roll pan with vegetable oil nonstick spray.
In a large bowl, combine the nuts, seeds, puffed rice, dates, flax meal, flour, and spices. Pour in the oil and agave nectar and stir to really blend everything together and distribute the nuts, seeds, and fruit evenly.
Pour the granola into the prepared baking pan and spread it out so it covers the entire pan. Bake, uncovered, for 30-40 minutes, or until the mixture is a light golden brown. You must stir this during the baking process, to ensure the granola bakes evenly.
It will not be crunchy when you first remove it from the oven, but be careful to not overcook. When it cools it will get crunchy.
As soon as it starts to cool, transfer the granola from the pan into an airtight container, and let it finish cooling there, as it is a bit sticky and may stick to the pan if it remains there. Store in the airtight container.
recipe from: The Gluten-Free Vegan
Thursday, May 22, 2008
Pumpkin Spice Muffins
Preheat oven to 350 degrees and grease muffin pan.
Blend dry ingredients:
1 cup brown rice flour
1 cup tapioca flour
3/4 tsp cream of tartar (substitute 2 tsp lemon juice or apple cider vinegar added to the wet ingredients if allergic to grapes)
1 tsp baking soda
1/4 tsp salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp allspice (can substitute cloves)
Beat together:
1/2 cup honey replacement. I used maple syrup, other suggestions: agave nectar, brown rice syrup, or molasses.
1 Tbs ground flax seed, mixed with 3 Tbs hot water and cooked until gelled (you can whip this when cooled to give the muffins more lift, if desired)
Add to honey mixture:
1 1/4 cups pumpkin puree, or 1 cup mashed or canned pumpkin plus 1/4 cup water
Quickly mix honey/pumpkin mixture into dry ingredients, stirring just until there are no large lumps
Fill muffin tins 3/4 full and bake at 350 degrees for 30-35 minutes.
Makes 12 muffins.
recipe from: http://restrictedgourmet.blogspot.com/
Blend dry ingredients:
1 cup brown rice flour
1 cup tapioca flour
3/4 tsp cream of tartar (substitute 2 tsp lemon juice or apple cider vinegar added to the wet ingredients if allergic to grapes)
1 tsp baking soda
1/4 tsp salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp allspice (can substitute cloves)
Beat together:
1/2 cup honey replacement. I used maple syrup, other suggestions: agave nectar, brown rice syrup, or molasses.
1 Tbs ground flax seed, mixed with 3 Tbs hot water and cooked until gelled (you can whip this when cooled to give the muffins more lift, if desired)
Add to honey mixture:
1 1/4 cups pumpkin puree, or 1 cup mashed or canned pumpkin plus 1/4 cup water
Quickly mix honey/pumpkin mixture into dry ingredients, stirring just until there are no large lumps
Fill muffin tins 3/4 full and bake at 350 degrees for 30-35 minutes.
Makes 12 muffins.
recipe from: http://restrictedgourmet.blogspot.com/
Sunday, May 18, 2008
Rice Pudding
Ingredients:
2 cups water
1 cup brown rice, rinsed
1 1/4 cups rice milk, or other non-dairy milk of choice
1/3 cup raisins (optional)
1/6 cup brown rice syrup or maple syrup (this is half the original recipe, and still tasted almost too sweet to me)
1 t. vanilla
1/2 t. cinnamon
1/4 t. ground ginger
1/8 t. ground nutmeg
In a medium saucepan, place the water, and bring to a boil. Add the rice, cover, reduce the heat to low, and simmer for 35 minutes or until all of the water has been absorbed. Add the remaining ingredients, stir well to combine, and continue to cook the mixture over low heat until all of the liquid has been absorbed. Transfer the mixture to a bowl and place the pudding in the refrigerator to chill. Top individual servings with a little additional cinnamon before serving, if desired.
Serves 3-4
recipe adapted from: http://www.veganchef.com/ricepudding.htm
2 cups water
1 cup brown rice, rinsed
1 1/4 cups rice milk, or other non-dairy milk of choice
1/3 cup raisins (optional)
1/6 cup brown rice syrup or maple syrup (this is half the original recipe, and still tasted almost too sweet to me)
1 t. vanilla
1/2 t. cinnamon
1/4 t. ground ginger
1/8 t. ground nutmeg
In a medium saucepan, place the water, and bring to a boil. Add the rice, cover, reduce the heat to low, and simmer for 35 minutes or until all of the water has been absorbed. Add the remaining ingredients, stir well to combine, and continue to cook the mixture over low heat until all of the liquid has been absorbed. Transfer the mixture to a bowl and place the pudding in the refrigerator to chill. Top individual servings with a little additional cinnamon before serving, if desired.
Serves 3-4
recipe adapted from: http://www.veganchef.com/ricepudding.htm
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