Category: Breakfast - ARTISTIC VEGAN

Tofu Scramble | Tofu Revueltos (V + GF)

8/16/2019

I just love tofu scramble! There are so many different ways to make it and this is one of many. You can whip this up in no time, add a variety of vegetables, herbs and spices, serve it with fresh veggies and a tortilla for a taco. It's so dang good. Enjoy!

Banana Berry Oatmeal Bowls

1/24/2019

Oats, bananas, cinnamon and dates cook together creating a naturally sweet base. Chia seeds offer a boost of health and warm berries on top give you the antioxidants your body needs while offering a gorgeous and satisfying touch. Pecans add protein and a nice crunch. Enjoy these new Banana Berry Oatmeal Bowls! See how to make them in a new What I Eat in a Day on YouTube!

Cultured Coconut Cream (Easy Vegan Yogurt)

12/7/2018

This is an easy DIY vegan yogurt alternative, cultured coconut cream. A light, airy dreamy source of probiotics for a healthy and happy body. The fact that you can have it so quickly makes it a desirable recipe. With few ingredients and not nearly as much time as most DIY yogurt recipes, you may adore this new recipe. Mix, refrigerate and enjoy. That's it! Get the recipe below.

Pumpkin Spice Granola (Vegan, GF, Oil-Free)

12/7/2018

Having a granola around the home creates a wonderful snack opportunity and breakfast option.

Chai Spiced Oatmeal

1/11/2017

Oats are infused with a strong chai tea, coconut milk, additional spices, sweet raisins, a splash of stevia and then topped with more coconut milk, crystallized ginger and raisins. This breakfast is a true treat that will sweeten your day naturally.

Biscuits & Gravy - Vegan, GF & Oil-Free

1/2/2017

Cinnamon Vanilla Oatmeal with Fresh Berries

6/21/2016

There is something so comforting about a big bowl of oatmeal in the cool, brisk morning. After a big thunderstorm rolled in last night, the air was fresh, crisp and cool. A smoothie was out of the question, oatmeal was the answer. I usually make the same batch of Oatmeal Raisin, it is our favorite, but thought I'd try something new so I could share with you all. Few ingredients create a sweet and filling base. Oats, dairy free milk, cinnamon, vanilla and a pinch of salt, sweetened with cranberries, though maple syrup or agave could be used. I like to keep it simple, so tossed it all in my rice cooker, pressed cook, read a book and just as I was getting into the book, breakfast is ready! Easy! I stirred in 1/2 cup of fresh blueberries to create that "pie" experience of warm berries bursting in your mouth. Plus, my dad would notoriously do this, so it reminded me of him. Then, as if that were not enough, top it with more dairy free milk, a drizzle of agave or maple syrup and lots of fresh berries. Breakfast is served! Beautiful, nutritious, quick, easy and so healthy!

Watch the video or get the recipe below.

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Ingredients:
2/3 Cups Oats
1 1/2 Cups Dairy Free Milk
1 tsp Cinnamon
Pinch Sea Salt
1 tsp Pure Vanilla Extract
2/3 Cups Cranberries or other dried fruit

Once cooked stir in:
1/2 Cup Blueberries

Top with:
1/4 cup Dairy Free Milk
Opt: Drizzle of Agave
Additional Raspberries, Blueberries and Blackberries.

Peaceful Preparation:

Add 2/3 Cup of Oats to a Rice Cooker or Small Pot. Add 1 1/2 Cups Dairy Free Milk, 1 tsp Cinnamon, a pinch of salt, 1 tsp Pure Vanilla Extract and 2/3 Cup Dried Cranberries, mix well. Press cook if using a rice cooker or proceed to make on the stove-top.
Once cooked, stir in 1/2 Cup Blueberries. This will make them hot and taste like pie! Divide into two bowls.
Top with 1/4 cup of Dairy Free Milk split between two bowls, opt to add a drizzle of agave syrup. Top with additional berries and serve!

Raspberry Oat Muffins with Chocolate Chunks

2/5/2016

Moist, juicy raspberries bursting with goodness nestled against melted chocolate all inside a refined sugar free, oil-free, vegan muffin? Sign me up. This recipe was created while making blueberry muffins, both varieties are heavenly, with my love for chocolate these were my personal favorite. I shared some with our non-vegan, sugar-loving friend and he said he really liked them and didn't even have to cover them in sugar haha. Success! I love sharing especially when good feedback comes with it, then I know it is worthy of your kitchens. Happy baking and best wishes for a great weekend!
With love, Christa

Prep Time: 15 Minutes | Bake Time: 28-38 Minutes | Servings: 6 Muffins

Ingredients:

1/2 Cup Almond Milk (or favorite non-dairy milk)
1/2 Tbsp Apple Cider Vinegar
3/4 Cup Oats
1/2 Cup Oat Flour (oats ground into flour)
1/4 Cup Medjool Dates (soaked until soft)
3/4 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp Salt
1/4 Cup Pureed Banana
1 Tbsp Agave (Maple Syrup or your favorite)
1/2 tsp Pure Vanilla Extract
1/2 Cup Raspberries
1/4 Cup Chocolate Chunks or Chips (vegan)

Peaceful Preparation:

Preheat the oven to 350 degrees F. Fill muffin tin with cupcake liners (I used silicone and lightly greased them.) You can also lightly spray a muffin pan and pour directly into the pan.
In a medium bowl, combine the milk and apple cider vinegar, set aside. This creates a buttermilk and will allow it to curdle.
Take the soaked dates and mix with 2 tbsp soaking water + more if needed in a food processor. Pulse, scrape sides and pulse to create a date paste.
In another medium bowl, mix together the oats, oat flour, baking powder, baking soda and salt. Make a well in the center, add the curdled milk, banana puree, date paste, agave, and vanilla extract. Stir together the wet ingredients and then mix the wet into the dry, until dry are just moistened as not to overmix. Fold in the raspberries and chocolate chunks or chips.
Fill each muffin cup with batter until nearly full. Bake 28-38 minutes. The top should be firm to the touch, if a knife goes in you may hit a raspberry or chocolate but no batter should appear. I baked ours for about 38 minutes. Remove from oven, cool in pan 10 minutes and then cool the rest of the way on a cooling rack.

Notes:

Use certified gluten-free oats for gluten-free.
Try doubling the amount of chocolate, I haven't but I bet it would be even better.
This recipe doubles fantastically! Extra muffins can be shared or frozen.
If using frozen raspberries, extend baking time.
Adapted from Healthy Blueberry Oat Muffins

Healthy Blueberry Oat Muffins

1/30/2016

Muffins are naturally sweetened with juicy blueberries, banana puree and date paste. Joy is found once you bite in and find plump berries waiting to burst into your mouth.

With the healthiest ingredients chosen, you can have these for breakfast without any hesitation. The perfect breakfast muffin? Perhaps!

Oats, bananas, dates with a touch of agave create a unique take on your standard muffin oozing with sugar and oil. These are refined sugar-free, dairy & oil-free and if you use gluten-free oats, gluten-free.

Prep Time: 15 Minutes | Bake Time: 28-38 Minutes | Servings: 6 Muffins

Ingredients:

1/2 Cup Almond Milk (or favorite non-dairy milk)
1/2 Tbsp Apple Cider Vinegar
3/4 Cup Oats
1/2 Cup Oat Flour (oats ground into flour)
1/4 Cup Medjool Dates (soaked until soft)
3/4 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp Salt
1/4 Cup Pureed Banana
1 Tbsp Agave (Maple Syrup or your favorite)
1/2 tsp Pure Vanilla Extract
1/2 Cup Blueberries

Peaceful Preparation:

Preheat the oven to 350 degrees F. Fill muffin tin with cupcake liners (I used silicone and lightly greased them, worked great, no sticking.) You can also lightly spray a muffin pan and pour directly into the pan.
In a medium bowl, combine the milk and apple cider vinegar, set aside. This creates a buttermilk and will allow it to curdle.
Take the soaked dates and mix with 2 tbsp soaking water + more if needed in a food processor. Pulse, scrape sides and pulse to create a date paste.
In another medium bowl, mix together the oats, oat flour, baking powder, baking soda and salt. Make a well in the center, add the curdled milk, banana puree, date paste, agave, and vanilla extract. Stir together the wet ingredients and then mix the wet into the dry, until dry are just moistened as not to overmix. Fold in the blueberries.
Fill each muffin cup with batter until nearly full. Bake 28-38 minutes. The top should be firm to the touch, if a knife goes in you may hit a blueberry but no batter should appear. Remove from oven, cool in pan 10 minutes and then cool the rest of the way on a cooling rack.

Notes:

Use certified gluten-free oats for gluten-free.
This recipe doubles fantastically! Extra muffins can be shared or frozen.
If using frozen blueberries, extend baking time.
Adapted from Isa Does It.

Overnight Café Chia-Oat Parfait

1/27/2016

“Everytime you smile at someone, it is an action of love, a gift to that person, a beautiful thing.” Mother Teresa

This morning we awoke very early. Early enough to still see the moon shining in its glory and catch the colors of the sky, pre-sunrise, then watch the sun rise. It was very chilly but worth it to catch a glimpse before the daily buzz of the world began. The loudest sound was the chitter chatter of the birds.

We started our day with an overnight chia-oat parfait! Overnight oats with chia seeds, infused with vanilla, cinnamon and instant coffee then layered with nuts, fresh fruit and coconut flakes. Yum! The layered effect takes on a parfait like experience with new flavors to explore with each bite. If coffee isn't your thing, pass and it will still be heavenly! I started without it and added it on a whim. At first I thought it was in error but after soaking overnight and infusing the flavors I was happily surprised with each bite in the morning. With hues of red, white and blue you can feel the happy plant-based vibes! Have a great day!

Overnight Café Chia-Oats:
1 1/2 Cup Plant Based Milk (Cashew or Almond are great)
3/4 Cup Oats
2 Tbsp Chia Seeds
3/4 tsp Instant Coffee
1/4 tsp Ground Cinnamon
1/2 tsp Pure Vanilla Extract
2 Tbsp Agave (or favorite)
Pinch Sea Salt

Layer with:
1 Cup Banana Slices
1/2 Cup Cashews
Opt: 1/4 Cup Raspberries and 1/8 Cup Blueberries
Opt: 1 Tbsp Coconut Flakes

Peaceful Preparation:

Mix the Overnight Café Chia-Oat ingredients together in a container with a lid such as a mason jar or Tupperware in the evening. Place in the fridge overnight. In the morning, remove from the fridge and stir. Taste and adjust if needed.
In two of your favorite dishes layer the chia-oat mixture, 1/4 cup of cashews, 1/2 cup of bananas, add more of the chia-oat mixture followed by the balance of cashews and banana slices. Pour the remaining chia-oat mixture on top. Enjoy as is or make it extra beautiful with a sprinkle of blueberries, raspberries and coconut flakes.

Good points

No cholesterol
Low in sodium
High in manganese

Notes:

Use a Certified Gluten-Free variety of oats for gluten-free.
Use your favorite nut.
Use granola if allergic to nuts.
Pass on the coffee.
Add chocolate! (Sauce, bar, chips, cacao nibs, powder)
For less sugar use stevia, less agave or pass altogether. You could sweeten naturally with mashed banana.