- Hey munchies!
Welcome if you're new, I'm Alyssia.
A whole ago I launched a new ebook
with over 100 vegan recipes.
So today I've figured I'd share some
of the easy breakfast
options here with you
since we're back to
school and a lot of you
are trying to get in that healthy fuel
to start your day.
I hope you enjoy.
We're starting out with a super easy
and versatile granola.
In a bowl I add rolled oats, almonds,
cashews, pecans, you could of course
use any nuts, and coconut shreds.
Mix!
Separately I mix maple syrup, coconut oil,
vanilla extract, cinnamon and salt.
I add the dry to the wet,
and stir well to integrate.
Then I can transfer it to a sheet pan
or it might need two because this makes
a lot of granola.
Line it with parchment and cook low
and slow for about an hour and a half.
I like to wait until the end of cooking
to stir it and break it up so I can have
some larger and some smaller pieces.
Once removed from the oven
you can stir in mixed raisins
or dried fruit of your choice
and enjoy, or store for later.
The beauty of this recipe is
it is a base recipe that you can swap
in and out to your heart's content.
Use your favorite nuts, sub the coconut
for any seed oil, mix in any dried fruit.
You can really have fun with it
and make it different every time.
Cooking it low and slow gets it crunchy
without burning.
I love it as a parfait with yogurt
or plain as a snack.
Next we've got a vegan omelette.
Sounds like an oxymoron
but we're doing it.
First I'm going to get the filling
of my omelette made.
I add a bit of oil with onion and mushroom
cooking a few minutes until softened.
Then I add spinach and let that wilt down
and season to taste with salt and pep.
Spinach, mushroom and onion make
for one of my favorite omelette fillings
but you can use anything you prefer.
For the eggs to a blender I add tofu,
almond milk, nutritional yeast,
corn starch or arrow root powder,
baking powder for fluffiness,
onion powder, a pinch of turmeric,
salt and pepper and a pinch of kala namak,
which I have no idea how to say,
but it's an Indian black salt
that sort of gives this an eggy taste.
I got it on Amazon and I will link it
in the description.
Blend that up until it looks
like a pancake batter,
not too thick or thin.
And then we can get our skillet
going over medium heat
with a bit of oil or spray.
Add your batter and cover until smooth.
Once it's beginning to bubble
reduce the heat to medium and allow it
to firm on the bottom.
Now this may take eight to 10 minutes
so let it go low and be patient.
When it's firm enough
to lift up on the side
add your fillings.
Make sure the middle is
not liquidy and is set,
and then you can fold the omelette over
and top with salsa or whatever you prefer.
Holy moly!
Does that look like an omelette?
Common, that's a pretty
convincing omelette.
And to be honest, I'm
sure the way it looks
helps to fool the brain
because it actually
tastes omelettey, too.
I am a huge fan of regular egg omelettes
and I totally devoured this one.
Thumbs up if you are enjoying
these vegan recipes.
Could you take a quick moment
to just hit that Subscribe button,
and the bell, and the thumbs-up?
Did you do it?
I'm not even making you
pause the video to do it.
Just please hit all the buttons
except for the thumbs-down button.
How about a classic favorite,
kicked-up-a-notch sweet potato toast?
I have a few of these in the ebook
and on my website and I've shared
a video before so check that out
for further info on how to actually
slice the potato.
But once you've got your toasts,
you can toast them up in the toaster
or toaster oven and add
your favorite toppings.
This one's got black bean hummus
with cucumber, hemp seeds
and a drizzle of olive oil.
It's really so simple but so beautiful
and actually has a lot of flavor
with just a few common ingredients.
You could use regular hummus
but I like to switch it up.
Of course you could also totally
use regular bread as toast too,
but I love getting even more nutritious
carbs in for breakfast when I can.
Okay, we've probably saved the best
for last, banana bread.
This is the recipe to save
those browning bananas for.
Mash them up until chunky.
Add sugar or sweetener of choice,
coconut oil, almond milk
and vanilla extract.
Whisk to incorporate.
Sift in your oat flour.
Then add baking soda, cinnamon and salt.
Stir to mix.
And stir in some chopped
nuts if you'd like.
Sifting the flour is gonna help this
mix together more easily and evenly
and if you make your own oat flour,
which you should because it's literally
blending up oats in the blender,
then it's nice to get
out those bigger pieces
so you have a consistent bread.
Into the loaf pan it
goes and I like to add
rolled oats and banana slices on top
because it looks nice
and we eat with our eyes first.
Cover with foil and bake.
Remove the foil to finish it off
and when a toothpick comes
out clean, it's done.
Cool completely before slicing.
I like to use the foil lining
so it's easy to remove from the pan.
Wow-za!
Talk about moist.
No eggs, no dairy and
totally hard to resist.
So don't even try to resist.
Try the recipe for sure,
just not the resisting part.
And really try all of the recipes.
They're all in my newest ebook
with over 100 vegan recipes.
You can use the code BREAKFAST for 10% off
any ebook or package of your choice
this week only at
mindovermunch.com/ebooks.
Our Meal Prep Ignite course is now closed
for enrollment, but we do have
two free courses open.
One is all about inflammation
and how to conquer it
and create your own elimination diet.
The other is a Healthy Staples Guide
to help you learn how to choose
the right oils, milks, breads and more.
They're both free.
Links are in the description.
And let me know if you have
any additional course ideas
that you would be interested in seeing.
I'll see you next week and remember
it's all a matter of mind over munch.
