Breakfast Archives - Plant Based, Family Friendly Meal Planning by Stephanie Dreyer, Los Angeles

September 20, 2017
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I love, love, love Sunday brunch!  Unfortunately, as a mother of three active kids with weekend games and religious school, I rarely have the opportunity to indulge in it.  An eggless frittata is one of my favorite ways to get my brunch on! Tofu stands in for the eggs in this dish with the same substantial texture and protein power.  Artichoke hearts, asparagus and sun-dried tomatoes add delicious flavor and color to this festive breakfast frittata.  I hope you enjoy it!

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Vegan Artichoke, Asparagus and Sun-Dried Tomato Frittata

Ingredients

  • 1 medium sweet onion , chopped
  • 2 cloves garlic , minced
  • ¼ cup vegetable broth
  • 12 ounces asparagus , tips cut in ½ inch pieces
  • 1 cup sun-dried tomatoes , chopped
  • 1 14 ounce can artichoke hearts in water , coarsely chopped
  • ½ cup water
  • 14 oz block of firm tofu , drained
  • 2 tablespoons nutritional yeast
  • Salt and pepper , to taste

Instructions

  1. Preheat the oven to 400 degrees. Grease a spring pan.
  2. Heat the broth in a medium sauté pan. Add the onion and garlic. Stir in the
  3. asparagus, tomatoes, and artichoke hearts. Cook for 3-4 minutes.
  4. In a food processor, add the tofu, water, and yeast. Blend until smooth. Stir into the
  5. saucepan with the vegetables.
  6. Season with salt and pepper, to taste.
  7. Spoon the mixture into a spring pan. Bake for about 30-40 minutes.
  8. Cut into wedges and serve.

Artichoke hearts, asparagus and sun-dried tomatoes add delicious flavor and color to this festive breakfast eggless frittata.


August 23, 2017
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August 24th is National Waffle Day. Let’s celebrate with breakfast pizza waffles! This recipe can be as easy or as complicated as you want to make it. Use frozen waffles or make your own from scratch. Whichever way you go, choose a neutral flavored waffle that can either go sweet or savory. If you’re in a waffle mood, top your pizza with an extra waffle and make a waffle sandwich.

Breakfast Waffle Pizzas

There’s really no right or wrong way to make these. Heat up the toaster or waffle iron, spread out your toppings and sauces and have some delicious, breakfast fun with the family!

 

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Breakfast Waffle Pizzas

Ingredients

  • Your favorite vegan toaster waffles (or homemade waffle batter)
  • Sweet and/or savory toppings
  • A variety of sauces

Instructions

  1. Toast the waffles until they are half way done. While they toast, prepare your sauces and toppings. Slice and chop your fruit. Cook your veggie meats and hash browns, if using. If making homemade waffles, prepare your waffle on a waffle iron and continue to step two to add your toppings.

  2. Once the waffles are semi-toasted, place them on a baking sheet. Spread desired sauce and toppings on top of the waffles. Place the baking sheet under the broiler for 2-3 minutes.

Everyone has their own pizza favorites, but below are some ideas to inspire delicious creations.

For savory waffles, try these toppings and sauces:

  • Chopped or crumbled veggie bacon
  • Veggie breakfast sausage
  • Shredded hash browns
  • Soyrizo
  • Avocado
  • Tomatoes
  • Red onion
  • Capers
  • Salsa
  • Dairy-free cheese shreds or slices
  • Dairy-free cream cheese or spreads

Breakfast Pizza Waffles

For sweet waffles, try these toppings and sauces:

  • Sliced berries and fruit
  • Toasted coconut
  • Chopped nuts
  • Dairy-free mini chocolate chips
  • Mini Dandies vegan marshmallows
  • Hemp, chia, and/or flax seeds
  • CocoWhip
  • Nut butter
  • Jam
  • Agave or maple syrup

 

Breakfast Pizza Waffles

How are you celebrating National Waffle Day? If you make one of these pizzas, please be sure to tag me. I love seeing your creations with my recipes!!

 

Breakfast pizza waffles

 

 

 

 


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I am kinda late to the oatmeal party, but I am making up for it with this recipe for Blueberry Pistachio Oatmeal. I ate oatmeal lots as a kid, but have never been that into it as an adult. When I went vegan, that seemed to be my only option for breakfast when we were traveling or out for brunch and I turned my nose up at it. I owe you an apology, Oatmeal!! I have recently been playing with some fun mix-ins and fresh fruit that have yielded some delicious results!

My newest oatmeal ingredient? Setton Farms new Blueberry + Pistachio Chewy Bites! They’re 100% all natural and bursting with blueberry flavor from infused cranberries. I love pistachios so when Setton Farms asked me to come up with a recipe for their new Pistachio Chewy Bites, I couldn’t refuse.

Nuts and fruit seemed like an obvious flavor success to me so I gave it a try in this recipe for Blueberry Pistachio Oatmeal. The results were delicious. This recipe is a breakfast party-in-a-bowl. I cooked the oatmeal with almond milk, a tad of maple syrup, and chopped Blueberry + Pistachio Chewy Bites. I let it all cook together for about 10 minutes and then, topped with fresh blueberries and chopped Pistachio Chewy Bites.

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Blueberry Pistachio Oatmeal

Ingredients

  • 1/4 cup gluten-free rolled oats
  • 1/2 cup almond milk
  • 2 Blueberry + Pistachio Chewy Bites, chopped (divided)
  • 1 tablespoon maple syrup
  • 2-3 tablespoons fresh blueberries

Instructions

  1. Combine the oats, milk, maple syrup and 1 chopped Chewy Bite in a sauce pan.


  2. Cook for about 10 minutes until desired consistency.


  3. Spoon into a bowl and top with the fresh blueberries and other Chewy Bite.

 


June 12, 2017
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Oh happy day! I have been having so much fun in the kitchen lately. It is definitely my happy place, but I have been especially inspired to spend extra time there the past few days, experimenting with different products and flavors. After being sick in bed for way too long, my energy had been zapped and my creativity waned. I had no inspiration or desire to cook for over a week. I was getting worried I would never make my way back to my happy place.

Thankfully, I am on the mend (except for this annoying, lingering cough), and my energy and desire to cook have returned! I have been dying to try a chickpea crepe forever. The idea of using chickpea flour got me dreaming about a savory crepe that I could stuff with fresh veggies and herbs. With Spring here, I finally got to it and the results were delicious (if I do say so myself!).

This recipe comes together very quickly and is easy to customize with whatever vegetables and herbs you have on hand. Let a trip to the farmer’s market be your guide if you are lucky enough to have one near you, or use the bounty from your lucky CSA box if you participate in one of those. I used carrots, zucchini and artichokes, but a blend of spinach, asparagus, and heirloom tomatoes would be equally tasty. The key is to saute your vegetables first because the crepe cooks fast and won’t give the vegetables enough time to caramelize inside.

You can find chickpea (or garbanzo) flour at health foods stores in bulk or in bags with the regular flour. I used almond milk to give the batter a sweeter taste, but you can use whatever non-dairy milk you prefer. This recipe makes a perfect breakfast meal, but equally works for lunch or dinner with a light, green salad.

Try the recipe below and tell me your favorite savory crepe fillings.

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Spring Chickpea Crepe

Ingredients

  • 1/2 cup chickpea flour
  • 1/2 cup almond milk
  • 2 artichoke hearts in water , drained and finely chopped
  • 1/4 cup zucchini , finely chopped
  • 1/4 cup shredded carrots
  • 1 garlic clove , minced
  • 1 teaspon thyme , dried
  • 1 teaspoon rosemary , dried
  • Salt and pepper , to taste
  • 1 tablespoon olive oil
  • Sliced avocado and fresh herbs (for garnish)

Instructions

  1. Heat olive oil in a small pan. Add garlic and saute 1 minute.
  2. Stir in the vegetables and cook 5-7 minutes until softened. Add salt and pepper to taste. Set aside.
  3. Combine the chickpea flour and almond milk in a bowl and stir well.
  4. Pour the batter into the pan and cook 3 minutes.
  5. Spread the vegetable mixture onto one half of the batter.
  6. When you can lift the crepe easily from the pan (about 2-3 minutes), fold the side without the vegetables onto the other side.
  7. Cook 2 minutes and flip the crepe over. Cook another 2 minutes.
  8. Garnish with fresh herbs and avocado, if desired.

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I am not a yogurt person, but these dairy-free breakfast parfaits have won me over. I was not a yogurt person at all until I discovered Kite Hill’s almond yogurt. This almond milk based yogurt made me a yogurt lover! It comes in peach, strawberry, and blueberry flavors, but the vanilla yogurt is my favorite. It is very versatile. Blend it into smoothies, top oatmeal or smoothie bowls, or layer it into parfaits, which leads me to today’s dairy-free breakfast parfait recipe!This parfait is quick and easy to make. With just 3 ingredients, you can make this in minutes during the breakfast rush.


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I love tofu scrambles. When I first went vegan and discovered I could use tofu instead of scrambled eggs, a whole new breakfast world was opened up for me. I make a tofu scramble at least once a week. This bruschetta scramble is a family favorite. I originally created this recipe as a test for my kids when I was trying to add some variety to their breakfast meals. I wanted to add more protein to their morning meal and thought a tofu scramble would be perfect, but couldn’t get them to eat one. That was until I thought to combine the bruschetta and kalamata olives together – two of their favorite things. I don’t know why I hadn’t thought of it sooner! It was a success and it has become a constant on our weekly breakfast menu ever since.


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his chilaquile breakfast casserole is going to delight your family on New Year’s morning! Chilaquiles are a traditional Mexican dish. It is prepared by frying corn tortillas cut into triangles as the base of the recipe, and then topped with green or red salsa. The mixture is then simmered and topped with crema, queso fresco, onion, and avocado.


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