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Eighty delicious, healthful, and diverse vegan breakfasts to plant-ify your mornings
Breakfast is a key part of a balanced and nourished day—but for vegans it can also be the hardest meal to enjoy. Traditional breakfast fare is often loaded with animal products, leaving few options besides fruit and basic grains. But with The Ultimate Vegan Breakfast Book, vegans will have a new reason to say “good morning” thanks to these satisfying, nutritious, and flavorful recipes to start every day, whether you’re looking for something . . . Fast: Unwrap a Breakfast Burrito with mushroom and chickpea “scramble,” or spoon up some ‘Nana Nice Cream with overnight oats for concentrated energy on the go.Filling: Boost your workouts with Power Waffles, Breakfast Sausage, Tempeh Bacon, and mini Breakfast Burgers.Fresh: Relax and greet the sun with a tropical Green Smoothie Bowl, or sip your way to a healthy glow with the Super Antioxidant Shake.Fun: Wow your brunch guests with Glazed Baked Donuts and Pesto Bread, and whip up batches of fresh nut butters and jams for a treat any time of day! With this comprehensive guide to all things breakfast, plant lovers have a whole new reason to savor mornings.
“Everyone wants to be healthier and have more energy, especially in the morning. These scrumptious vegan recipes are a delicious way to achieve both, your way, at the breakfast table. Nadine and Jörg make it easy and fun to have mornings that not only taste good, but make us feel great.” —Jennifer Iserloh, author of The Healing Slow Cooker
From the Publisher
Flavorful recipes to start every day, whether you’re looking for something…
Fast
Filling
Fresh
or Fun!
Start your morning right with a Millet Quinoa Porridge bowl
Preparation time 20 minutes • Makes 2 bowls
1.Place the millet and quinoa in a small food processor, clean coffee grinder, or high-speed blender and process until roughly ground.
2.Place 2 cups (500 ml) water in a small pot and bring to a boil. Stir in the ground millet and quinoa and the salt. Lower the heat, cover the pot with a lid, and let simmer. After about 8 minutes, stir in the almond milk. Cook for 2 minutes more.
3.Stir in the cinnamon and remove the pot from the heat. Let sit, covered, for 2 minutes.
4.Divide the porridge into two bowls and top with the pear and raspberries.
Ingredients 1/4 cup (50 g) millet 1/3 cup (50 g) quinoa, rinsed and drained Pinch of salt 1/4 cup (50 ml) almond milk 1/2 teaspoon ground cinnamon 1 pear, cored and sliced 1 handful fresh or frozen raspberries
From the Creators of EatThis!
Food nerds and sriracha addicts, Nadine Horn and Jörg Mayer are the creators of Eat This!, the most popular vegan blog in Germany. They are the authors of VBQ—The Ultimate Vegan Barbecue Cookbook.
ASIN : B079VVSCQJ
Publisher : The Experiment; Illustrated edition (October 30, 2018)
Publication date : October 30, 2018
Language : English
File size : 40110 KB
Text-to-Speech : Enabled
Screen Reader : Supported
Enhanced typesetting : Enabled
X-Ray : Not Enabled
Word Wise : Enabled
Print length : 189 pages
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