Category Archives: Breakfasts

Maple Pumpkin Pecan Scones (Vegan)

pumpkin pecan sconesHappy Pumpkin Day! It’s been a while since my last post, I can even believe that it is Halloween already.

What’s more fitting for Halloween than pumpkin? At dinner one night this week we realized we ran out of dessert (truly a travesty in this house). Eric suggested making these pumpkin cookies, but I realized we had been eating a lot of oats lately and thought it was time to switch it up. So these pumpkin scones were born, and really hit the spot for me. I still plan on making those cookies soon, though. They look delicious. Continue reading

Vegan Tofu Scramble

tofu-scrambleI had this tofu scramble planned for breakfast this weekend, but we ended up not needing breakfast. Eric had the brilliant idea to make the scramble into breakfast burritos and save them for weekday breakfasts! This was an amazing idea. We are usually so slow to get out of bed in the morning. We try to get every last second of sleep we can and generally end up only taking 15 minutes from getting out of bed to walking out the door. Already prepared breakfasts are really our go to. 80% of the time we eat overnight oats because they are just so darn easy. I see a change in our horizon with these breakfast burritos! Continue reading

Vegan stuffed french toast

vegan stuffed french toastFor this vegan stuffed french toast I used the same french toast soak that I used in my french toast sticks. We make the french toast sticks often but I’ve been craving banana pudding lately so I figured it would be nice to stuff some french toast with something similar! Instead of using a french baguette I used a regular vegan sandwich loaf and grilled up a few slices. Continue reading

Vegan Strawberry Shortcake Pancakes

Strawberry Shortcake Pancakes pngThese vegan strawberry shortcake pancakes are an awesome breakfast when I’m having a serious sweet tooth. I generally prefer savory breakfast foods, but when I am having a sweet tooth these vegan strawberry shortcake pancakes do the trick. I love strawberries….and whipped cream…and cake. So enough said. I try to reason with myself that there are strawberries in these so of course they are healthy right!? hahaha yeah… these are far from healthy. Happy Sunday!

pancakes

Vegan Strawberry Shortcake Pancakes
Print Recipe
Servings Prep Time
8 pancakes 5 minutes
Cook Time
15 minutes
Servings Prep Time
8 pancakes 5 minutes
Cook Time
15 minutes
Vegan Strawberry Shortcake Pancakes
Print Recipe
Servings Prep Time
8 pancakes 5 minutes
Cook Time
15 minutes
Servings Prep Time
8 pancakes 5 minutes
Cook Time
15 minutes
Ingredients
Pancakes
Strawberry Sauce
Vegan Whipped Cream
Servings: pancakes
Instructions
For the Strawberry Syrup
  1. In a small saucepan add 1 cup of hulled and sliced strawberries along with 3 tbsp of granulated sugar. Stir and simmer over medium/low heat for 20 minutes, stirring often.
For the Pancakes
  1. Mix flax egg and set aside to thicken for 5 minutes. In a medium bowl mix together flour, sugar, salt, baking powder and baking soda. Add in the almond milk followed by the oil, flax egg, vanilla and apple cider vinegar. Whisk until completely incorporated.
  2. Heat a large sauté pan containing 1 tbsp of oil until hot and then pour about 1/4 cup of batter in the pan and cook until bubbles form. Flip the pancake and cook for another few minutes until pancakes are done.
For Coconut Whipped Cream
  1. Add coconut cream, vanilla and powdered sugar in to a mixing bowl and whip on a high speed until peaks form. (Don't whip for too long. I have found too much whipping makes the whipped cream break).
Share this Recipe
 
Powered byWP Ultimate Recipe

Blue Raspberry Scones Recipe

Scones Title PNGHappy Summer! Yesterday was the first day of summer and these beautiful scones were the perfect breakfast to kick off the summer. Ever since I made these cranberry-orange scones that we loved so much, we have been changing up the ingredients to make variations. This summer variation is just as tasty as it is gorgeous (There is no editing on these photos!). We switched out the orange juice in the previous recipe for a blueberry puree and added raspberries in place of the cranberries. Yum yum I love me some scones.  Continue reading

One Country a Day! (and Asian Inspired Hash)

veggiesSo next week we decided that each day we are going to have an assigned country and eat foods from that country for the day. I’m really excited about this but more on that after the hash.

Last Saturday Eric and I were trying to decide what to eat for breakfast and decided to just walk up to the store, grab ingredients, and go with the flow. The whole “go with the flow” thing is a little difficult for me because I am a planner. Period. I love knowing what is coming next and the unknown scares me (for somewhat obvious reasons considering my past). Anyway…I grabbed a bunch of ingredients and headed home to make a (sort of) asian inspired hash.  Continue reading