Ingredients: 1 cup Spelt Flour 1 ½ tsp Baking Powder (aluminum free) Pinch of Sea Salt 1 Ripe Banana ½ cup Applesauce ¼ cup Honey (or Maple Syrup for vegan) 2 tbsp Grapeseed Oil (or melted coconut oil) 1 tbsp Chia Seeds Zest of 1 Lemon 1-1/2 tbsp Lemon Juice 1 cup Fresh Blueberries Directions: … Continue reading Blueberry Lemon Chia Muffins
Chia Chocolate Pudding
Ingredients: 1 ½ cup Almond milk (unsweetened) ⅓ cup chia seeds ¼ cup carob or unsweetened cocoa powder 2-5 Tbs maple syrup (can substitute 5-9 dates if blending) ½ tsp ground cinnamon (opt) ¼ tsp sea salt ½ tsp vanilla extract (opt) Directions Add all ingredients except sweetener to a mixing bowl and whisk vigorously … Continue reading Chia Chocolate Pudding
Almond Zen Granola
From Plant Powered Families by Dreena Burton Ingredients: 3 cups rolled oats 3 Tbs raw pumpkin seeds 3 Tbs sunflower seeds 1/4 tsp sea salt 2-21/2 Tbs almond butter 2 Tbs maple syrup 1/2 tsp blackstrap molasses 1/3 cup honey Directions: Preheat oven to 300F and line a large rimmed baking sheet with parchment paper. … Continue reading Almond Zen Granola
“No Nuts” Granola
Ingredients (Dry): 9.5 cups rolled oats 1 cup flax meal 1 cup coconut flakes (unsweetened preferred) 1 cup whole wheat flour ½ cup hemp seeds (opt) Ingredients (Wet): 1 cup honey ¾ cup oil ¾ tsp salt 2 tsp vanilla Directions: Combine wet and dry ingredients in separate bowls Slowly add wet ingredients to dry … Continue reading “No Nuts” Granola
Berry Fruit Salad
Adapted from Gimmesomeoven Ingredients: 1 pound fresh strawberries, hulled and halved 8 ounces fresh bing cherries, pitted 8 ounces fresh blackberries 8 ounces fresh blueberries 8 ounces fresh raspberries 1/4 cup chopped fresh mint leaves 2 tablespoons fresh lemon juice 1 tablespoon honey Directions: Add the strawberries, cherries, blackberries, blueberries, raspberries, and chopped mint together … Continue reading Berry Fruit Salad
Korean Sweet Pancake
Pancake Ingredients: ½ pack instant dry yeast (about 1 tsp) ½ cup + 2 Tbsp warm water 1 Tbsp natural sweetener ½ cup + 2 Tbsp flour (combination white /wheat or whole wheat pastry flour preferred) ¼ cup sweet rice flour 1/8 tsp salt Pancake Directions: Mix together yeast, warm water and sugar, leave for … Continue reading Korean Sweet Pancake
Breakfast Burritos
Ingredients Tortilla shell ¼ cup Potato Tofu hash 1 Tbs Sliced olives 1 Tbs Sliced tomatoes ½ Tbs Sliced onions 1 Tbs Mild Salsa 1 Tbs Cashew Cheese (optional, recipe included) Directions: Fill center tortilla shell with ingredients Wrap Serve whole or cut in half
Potato Tofu Hash
Flickinger, H. “Potato Tofu Hash.” Hixson Dinner with the Doctor. Unpublished, 2015. Ingredients: 1 block water-packed, extra firm tofu 2 Tbs Braggs liquid aminos (or low sodium soy sauce) 3 medium potatoes 2 Tbs olive oil 1/4 tsp garlic powder 1/2 tsp salt (or to taste) 1/2 medium onion, diced Directions: Preheat oven to 350. … Continue reading Potato Tofu Hash
Scrambled Tofu
Prettyman, M. “Scrambled Tofu.” Breakfast by 3ABN Volume 1. Ingredients: 1 package (16 ounces) water-packed tofu, firm 3 green onions, diced 1/2 cup liquid from canned ripe olives 10 olives, sliced 1/2 green bell pepper, diced 1/2 red bell pepper, diced 1 Tbs nutritional yeast Pinch of turmeric for color 1/2 tsp salt (or to … Continue reading Scrambled Tofu
Cashew Cheese
Ingredients: 2 cups water 1/4 cup pimento (unpickled) or roasted red peppers 2 Tbs nutritional yeast flakes 1/2 tsp salt 1/2 tsp onion powder 1/4 tsp garlic powder 3 Tbs cornstarch 1 cup raw cashew pieces 1 ½ Tbs lemon juice Directions: 1. Place all ingredients in a blender. 2. Blend until smooth 3. Pour … Continue reading Cashew Cheese
DWTDHixson 