Breakfast

Almond milk  (Vegan Gluten-free)  

This recipe is from Iemke Moore's Crazy about Nuts. 

1 cup almonds (soaked overnight)
3-4 cups water
6 pitted dates (soaked for a few hours)

•  soak the almonds overnight in plenty of water.
•  rinse the almonds and put them in the blender with 3 cups of water and the honey or dates. Blend until smooth. Add more water if desired. If you don’t have a strong blender or you want to give this to little children you can strain the mixture through a cheesecloth or a strainer to get a milk consistency. 
 

Strawberry-almond milk  (Vegan Gluten-free) 

 This recipe is from Iemke Moore's Crazy about Nuts. 

1 cup raw almonds soaked and peeled
1 tbsp linseed (flax seed)
2 tbsp maple syrup
1 ripe banana
250gm strawberries
3 cups water
1 pinch vanilla

•  blend all the ingredients, with parts of the water, in a blender on high speed and add the water until you have the desired thickness.

Fruit Smoothie (Vegan Gluten-free)

Vegan. Gluten free. Combine any of your favourite fruits with soymilk to make a splendid blended drink. Freezing the fruits first makes smoothies extra thick and creamy.

1 cup soymilk
1 medium banana, peeled, cut into chunks and frozen
½ cup frozen fruit (strawberries, blueberries, chopped apricots - whatever you like!)
1 tablespoon maple syrup
dash of cinnamon

• place all the ingredients in the blender and blend until smooth
• serve immediately

Breakfast quinoa (Vegan Gluten-free)

¼ portion quinoa
¼ portion brown rice (short grain)
½ portion millet

• cover the water and boil then simmer for 10 mins
• leave covered overnight (may need to keep topping up with water as it keeps swelling).
• soak sunflower seeds/raisins overnight.
• put grape/orange juice in dish (add heaped tsp ground linseed (optional), flaxseed oil, mix with cereal, and add soy milk)

Quinoa is particularly high in calcium, magnesium and the B vitamins.

Homestyle Hash Browns (Vegan Gluten-free)

1 medium onion, finely chopped

1 clove garlic, crushed
2 tablespoons oil
2 large potatoes, grated
salt and pepper to taste

• saute the onion and the garlic in the oil until the onions are soft
• add the potatoes to the onion and garlic and cook until tender
• add salt and pepper to taste

Southwest Scrambles (Vegan Gluten-free)

1 medium onion, chopped

2 cloves garlic, crushed
2 tablespoons oil
4oz mushrooms, sliced
1 green or yellow pepper, diced
1 chili pepper, seeded and diced
450 gm firm tofu, patted dry and crumbled
½ teaspoon salt
1 teaspoon curry powder
salsa

• saute the onion and garlic in the oil until the onion is soft
• add the mushrooms, cover, and continue to saute until the mushrooms are soft
• add the peppers and cook for a few more minutes
• add the tofu, salt and curry powder and mix well
• continue to cook until the tofu is heated
• serve with salsa on top with toast on the side or with a toasted bagel 

Wake Em Up Pancakes (Vegan)

This vegan recipe is adapted from Cooking With Peta, by People For The Ethical Treatment of Animals.

2 ½ cups flour

¼ cup soya milk powder or soy flour (optional)
4 teaspoons baking powder
2 teaspoons baking powder
1 teaspoon salt
3 cups fruit juice (apple, orange etc.)

• in a large bowl, mix together the dry ingredients
• when they are well combined, stir in the fruit juice
• mix briefly
• heat a nonstick pan (or a well oiled pan) over high heat until hot, then turn it down to medium high
• spoon the batter onto the pan, making 4 inch pancakes
• when the tops are bubbly, turn them over carefully and cook until the underside is golden and the middle is cooked
• serve immediately with maple syrup or other toppings