Waffles with a Warm Raspberry Sauce
EGGY TOFU SCRAMBLE
Tofu scramble is the perfect, protein-packed vegan alternative for scrambled eggs. Kala namak or Himalayan black salt is the key ingredient in this recipe and will make it taste and smell super eggy. Don’t forget to play around with different add-ins, such as dried tomatoes and olives, for a Mediterranean version.
Makes: 1–2 servings | Time: 10 min
Ingredients
1 teaspoon canola oil
8 oz. (250 g) firm tofu
½ teaspoon curry powder
½ teaspoon turmeric powder
¾ teaspoon kala namak or Himalayan black salt
Instructions
1. Heat the canola oil in a large pan and scramble the tofu with your hands or use a fork to do it before adding it to the pan.
2. Add the curry powder, turmeric, and kala namak. Mix well, so the tofu turns evenly yellow.
3. Keep it on medium high heat while stirring for about 5 minutes. At this point, you can add more kala namak or other spices or herbs of choice to taste and preference. After that, it’s ready to serve.
SWEET BANANA BREAD
What to do with bananas that are not only ripe, but very ripe? Usually, I’d say banana ice cream, but this banana bread will make a really delicious alternative to use up all those leftover bananas. The bread is perfectly sweet and makes a delicious breakfast, dessert, or snack.
Makes: 1 loaf | Time: 15 min + 1½ hours baking time
Ingredients
4 very ripe bananas
½ cup (120 ml) plant-based milk e.g. rice milk
1 tablespoon coconut oil, liquid
¼ cup (80 g) maple syrup + more for drizzling on top
1½ cups (180 g) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon powder
½ cup (60 g) almond meal
1 pinch of salt
Instructions
1. Preheat the oven to 320°F/160°C and line a loaf pan with parchment paper.
2. Peel the bananas, cut one of them in half lengthwise, and set aside. Mash the other three bananas in a bowl and add the plant-based milk, coconut oil, and maple syrup. Give it a quick mix.
3. In another large bowl, combine the flour, baking powder, baking soda, cinnamon powder, almond meal, and a pinch of salt. Whisk. Then, pour in the wet ingredients from the other bowl. Whisk it all together until combined.
4. Pour the batter in the loaf pan and add the halved banana on top.
5. Bake it in the oven for about 1½ hours or until golden brown on top. You can use a toothpick to test if your banana bread is done in the middle (see Bianca’s Kitchen Hack on pg. 32).
6. Before serving, drizzle maple syrup on top and enjoy!
FLUFFY BLUEBERRY PANCAKES
Every breakfast-loving vegan should have a favorite, well-tested pancake recipe, and this is ours! We are both huge fans of blueberries, so putting them together with delicious, fluffy pancakes is almost a no-brainer. If you want, you can sub the blueberries with other fruits or use chocolate chips instead if you’re feeling naughty.
Makes: 8 pancakes | Time: 25 min
Ingredients
1 cup (120 g) all-purpose flour
1½ teaspoons baking powder
1 pinch of salt
2 tablespoons maple syrup + more for drizzling on top
¼ teaspoon vanilla extract
¾ cup (180 ml) unsweetened plant-based milk
1 teaspoon canola oil + more for spraying the pan with oil
1 cup (100 g) fresh blueberries
Instructions
1. In a mixing bowl, add the flour, baking powder, and salt and give it a quick whisk. Add in the maple syrup, vanilla extract, plant-based milk, and canola oil. Whisk until incorporated.
2. Spray a flat pan or griddle with oil on medium to low heat. Add a ladle of pancake batter and add a handful of blueberries on top. Let it cook for about 1 to 2 minutes until the middle becomes bubbly and the corners set, then flip with a spatula. Let it cook on the other side for another minute until golden brown.
3. Stack the pancakes, generously garnish with the rest of the blueberries, and drizzle with maple syrup.
CINNAMON RAISIN FLATBREAD
This is a sweet variation of a very simple and delicious flatbread recipe. We’ve added cinnamon powder into the dough and topped it with raisins, which makes it an absolutely perfect breakfast for the sweet tooth on the go.
Makes: 2 flatbreads | Time: 15 min
Ingredients
1⅓ cups (160 g) all-purpose flour
½ teaspoon baking powder
1 teaspoon cinnamon powder
1 pinch of salt
1 teaspoon maple syrup
½ cup (120 ml) plant-based milk e.g. rice milk
¼ cup (45 g) raisins
½ teaspoon coconut oil for the pan
Instructions
1. Combine the flour, baking powder, cinnamon powder, and salt in a large mixing bowl. Give it a quick whisk. Add in the maple syrup and plant-based milk. Combine with a large spoon and knead with your hands until a soft dough forms. You may have to add more flour (if it’s too sticky) or more plant-based milk (if it’s too crumbly).
2. Divide the dough into two equal parts and roll it out until about 1-inch thick, then pour the raisins onto the dough and roll it again, so that the raisins stick to the dough. The flatbread should be about ½-inch thick now.
3. Prepare a hot pan with coconut oil and let the flatbread fry on each side for about 1 minute until brownish and bubbly.
4. Eat while it’s warm and enjoy!
APPLE PIE OVERNIGHT OATS
Together with chia puddings, overnight oats are one of our favorite quick, make-ahead, no-fuss breakfast recipes. If you tend to oversleep and usually have no time for preparing breakfast in the mornings, this is the perfect food to prepare in the evenings, seal up, and take to work the next day. Easy, quick, and delicious. This version tastes like apple pie!
Makes: 1 serving | Time: 10 min + overnight
Ingredients
½ cup (50 g) rolled oats
½ cup (120 ml) plant-based milk e.g. unsweetened rice milk + 2 teaspoons plant-based milk to be added the next day
½ teaspoon cinnamon + ¼ teaspoon cinnamon for the apple topping
½ teaspoon maple syrup + more for drizzling on top
1 small apple
Instructions
1. Add the rolled oats, ½ cup of plant-based milk, ½ teaspoon of cinnamon, and ½ teaspoon of maple syrup in a glass jar and give it a good mix. Keep it in the fridge overnight.
2. The next day, peel an apple and remove the core. Cut the apple in chunks and put it in a bowl. Add ¼ teaspoon of cinnamon and give it a quick mix until the apple is evenly coated.
3. Add 2 teaspoons of plant-based milk to the overnight oats and stir to combine. Place the apple topping on top of the overnight oats, drizzle with more maple syrup, and enjoy!
HEALTHY BREAKFAST MUFFINS
These healthy muffins are 100 percent fruit-sweetened with dates, raisins, and bananas, making them the perfect breakfast muffins. They don’t contain any regular flour, but oat flour instead, so they are gluten-free when using certified gluten-free oat flour and rolled oats. It’s basically a fistful of muesli . . . right?
Makes: 9 muffins | Time: 30 min
Ingredients
2 very ripe bananas
¼ cup (60 g) plant-based milk e.g. rice milk
1 teaspoon coconut oil
½ cup (50 g) walnuts
6 soft dates
1 cup (100 g) oat flour
1 teaspoon baking powder
1 tablespoon raisins
1 tablespoon rolled oats
Instructions
1. Preheat the oven to 360°F/180°C.
2. Peel the bananas and mash them with a fork until puréed. Add the plant-based milk and coconut oil and give it quick mix.
3. Chop the walnuts and soft dates into smaller pieces.
4. In a large mixing bowl, add the oat flour and baking powder and give it a quick whisk. Then, pour in the banana-milk-oil mixture, as well as the raisins, chopped walnuts, and dates and whisk until a creamy batter forms.
5. Scoop the batter into a muffin pan lined with muffin wrappers and sprinkle the rolled oats on top.
6. Bake the muffins for about 15 to 20 minutes, until golden on top and done in the middle. You can use the toothpick method (see Bianca’s Kitchen Hack on pg. 165) to make sure your muffins are baked all the way through.
NUTTY CHOCOLATE GRANOLA
This chocolate granola is the ultimate chocolate crunch experience that you can (and should!) enjoy for breakfast. Simply snack on the big chunks or put them in plant-based milk, on yogurt, or nice cream. The possibilities are endless!
Makes: 2 cups | Time: 25 min
Ingredients
1 tablespoon coconut oil, liquid
2 tablespoons maple syrup or agave syrup
1½ tablespoons cocoa powder
1 cup (100g) rolled oats*
½ cup (75g) chopped chocolate or semi-sweet chocolate chips
½ cup (50g) mix of raw almonds and walnuts, roughly chopped
Instructions
1. Preheat the oven to 360°F/180°C.
2. Pour the liquid coconut oil into a large bowl, add the maple syrup and cocoa powder, and mix well until it resembles melted chocolate.
3. Add in the rolled oats and give it a good mix. Lastly, fold in the chopped chocolate, almonds, and walnuts.
4. Place the mixture on a baking sheet lined with parchment paper and spread it so it’s approximately 1-inch thick.
5. Bake in the oven for about 10 to 15 minutes. Let it cool off completely before breaking it in chunks and using it in your breakfast with vegan milk, yogurt, or on nice cream.
6. To store the granola, keep it in an airtight jar at room temperature for up to 3 weeks.
STRAWBERRY CHIA PUDDING
If you’re looking for an easy breakfast that you can prepare the day before, you’ll love chia puddings! The best thing is you could also fill them in mason jars and have your versatile, filling breakfast ready to go. With a simple basic formula, you can make endless varieties of chia puddings!
Makes: 2 servings | Time: 10 min + overnight waiting time
Ingredients
1 cup (150 g) thawed strawberries + more to top the chia pudding
1½ cups (360 ml) unsweetened rice milk*
2 teaspoons maple syrup
½ cup (80 g) chia seeds
1 teaspoon coconut flakes
Instructions
1. Place 1 cup of thawed strawberries together with the rice milk and maple syrup in a high-speed blender. Blend until it’s a smooth and fine strawberry milk.
2. Fill the strawberry milk mixture in a bowl and add the chia seeds. Give it a good mix and set it aside for about 30 minutes.
3. Mix the chia pudding again and divide it into two glasses. Let it thicken in the fridge for about 4 to 5 hours or overnight.
4. Top the Strawberry Chia Pudding with the rest of the thawed strawberries and sprinkle with coconut flakes before serving.
Bianca’s Kitchen Hack
How to Make Chia Pudding
The basic formula for chia puddings is: ¼ cup of chia seeds per 1 cup of liquid.
*If you use sweetened rice milk, you can leave out the maple syrup.
PAN-ROASTED TOMATO BRUSCHETTA
This pan-roasted tomato bruschetta is not just a snack to us. We associate this juicy treat with brunch on balconies and the sun on our faces. We highly recommend making this when tomatoes are in season, so that they taste the sweetest and most flavorful.
Makes: 2 large bruschetta breads | Time: 15 min
Ingredients
20 cherry tomatoes
½ teaspoon coconut oil
1 dash of salt or more, to taste
¼ teaspoon balsamic vinegar
1 pinch of garlic powder
2 large slices white bread (see on pg. 110 for homemade)
½ teaspoon fresh basil, chopped
Instructions
1. Wash and halve the cherry tomatoes. Toss them in a pan with the coconut oil—keep on medium to high heat. Start by adding salt, balsamic vinegar, and garlic powder. Keep it on high heat and stir occasionally.
2. In the meantime, toast the white bread slices in a pan, on an electric griller, or in the oven.
3. Once the tomatoes lose most of their water and look good to you, put them on the white bread slices and top with fresh basil. They are best enjoyed fresh and warm, otherwise the bread gets soggy.
WAFFLES WITH A WARM RASPBERRY SAUCE
I love making easy, fruity sauces by simply heating up frozen fruits and adding a bit of maple syrup. It’s such a marvelous addition to delicious vegan waffles. Oh, and also, here’s a waffle recipe.
Makes: 4 waffles | Time: 30 min
Ingredients for the Raspberry Sauce
¾ cup (75 g) frozen raspberries
1 teaspoon maple syrup
Instructions for the Raspberry Sauce
1. Heat the frozen raspberries together with the maple syrup in a small pot and let it simmer for about 5 minutes. Mash the raspberries with a fork and let it thicken up a bit.
Ingredients for the Waffles
¾ cup (180 ml) plant-based milk e.g. unsweetened rice milk
1 tablespoon coconut oil
1¼ cups (150 g) all-purpose flour
2 teaspoons baking powder
1 tablespoon vegan white sugar
1 pinch of salt
Nonstick cooking spray for the waffle iron
1 teaspoon lemon zest, freshly grated
Powdered sugar for dusting
Instructions for the Waffles
1. In another pot, heat the plant-based milk with the coconut oil until the oil is liquid and warm.
2. Combine the flour, baking powder, sugar, and salt in a mixing bowl. Add the milk and oil mixture and whisk until combined. It should be a thick, sticky batter.
3. Heat the waffle iron and spray it generously with the oil, so that the waffles don’t stick to the iron later.
4. Spray a waffle iron or pan with nonstick cooking spray and add about ¼ of the waffle batter for each waffle. Let the waffles cook in the iron or pan until slightly brown on the edges.
5. Once you’ve made all the waffles, stack them up, spread the warm raspberry sauce on top, and sprinkle with the lemon zest and powdered sugar. Enjoy!
