The Vegetarian’s Breakfast Cookbook 50 Delicious and Satisfying Recipes. Алексей Сабадырь
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oil, and vanilla extract. Mix until just combined; do not overmix.
Heat a non-stick skillet or griddle over medium heat.
Scoop 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
Repeat until all the batter is used.
Serve your vegan banana pancakes warm, topped with sliced bananas, maple syrup, or your favorite vegan toppings.
Fresh Fruit & Granola smoothie bowl
Ingredients:
1 cup of mixed frozen fruit (such as strawberries, blueberries, and bananas)
1/2 cup of vanilla Greek yogurt
1/2 cup of almond milk
1/4 cup of granola
1 tablespoon of honey
1 tablespoon of chia seeds
1 tablespoon of shredded coconut
Fresh fruit for topping (such as sliced bananas, berries, or kiwi)
Instructions:
In a blender, combine the frozen fruit, Greek yogurt, almond milk, honey, and chia seeds. Blend until smooth and creamy.
Pour the smoothie into a bowl and sprinkle the granola on top.
Add the fresh fruit on top of the granola.
Sprinkle with shredded coconut for an extra bit of flavor and texture.
Vegetable Breakfast Burrito
Ingredients:
1 tablespoon olive oil
1/2 onion, diced
1 bell pepper, diced
1 small zucchini, diced
1 cup spinach
6 eggs
Salt and pepper to taste
4 large flour tortillas
1/2 cup shredded cheese (cheddar, Monterey Jack, or pepper jack)
Salsa or hot sauce (optional)
Instructions:
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 3—4 minutes.
Add the diced bell pepper and zucchini to the skillet and cook for another 5—6 minutes or until the vegetables are softened.
Stir in the spinach and cook until wilted.
In a separate bowl, beat the eggs and season with salt and pepper. Pour the eggs into the skillet with the cooked vegetables and scramble until the eggs are cooked through. Remove from heat.
Warm the flour tortillas in a separate skillet or in the microwave for a few seconds. Divide the egg and vegetable mixture among the tortillas, then sprinkle with shredded cheese. Roll up the tortillas, folding in the sides to enclose the filling. If desired, top the breakfast burritos with salsa or hot sauce for an extra kick.
Overnight Oatmeal with Blueberries and Almonds
Ingredients:
1 cup rolled oats
1 cup almond milk (or any milk of your choice)
1/2 cup Greek yogurt
1 tablespoon chia seeds
1 tablespoon honey or maple syrup (optional, for sweetness)
1/2 teaspoon vanilla extract
1/2 cup fresh blueberries
2 tablespoons sliced almonds
A pinch of salt
Instructions:
Combine Dry Ingredients:
In a mixing bowl, combine the rolled oats, chia seeds, and a pinch of salt.
Add Wet Ingredients:
Pour in the almond milk and Greek yogurt into the bowl with the dry ingredients. Add the vanilla extract and honey/maple syrup if you prefer a sweeter taste. Stir the mixture well until everything is evenly combined.
Layering:
Take a jar or airtight container and begin layering your oatmeal. Start with a layer of the oat mixture, then add a handful of fresh blueberries. Repeat this process until the jar is almost full, finishing with a layer of oats on top.
Refrigerate Overnight:
Cover the jar with a lid and place it in the refrigerator. Allow the oats to soak and soften overnight. This gives the chia seeds time to expand and create a creamy consistency.
Morning Assembly:
The next morning, give the oatmeal a good stir. You can add a bit more almond milk if the mixture is too thick for your liking.
Top with Blueberries and Almonds:
Add a handful of fresh blueberries and sliced almonds on top for an extra burst of flavor and crunch.
Serve and Enjoy:
Spoon the overnight oatmeal into a bowl and savor the delicious combination of creamy oats, sweet blueberries, and crunchy almonds. Feel free to drizzle a little extra honey or maple syrup on top if you like it sweeter.
This overnight oatmeal is not only a time-saver but also a nutritious and satisfying way to start your day with a burst of energy. Customize the recipe with your favorite toppings or fruits for a personalized touch!
Coconut Yogurt Parfait with Nuts and Seeds
Ingredients:
1 cup coconut yogurt (plain or flavored)
1/2 cup granola (homemade or store-bought)
1/4 cup mixed nuts (almonds, walnuts, pecans)
2 tablespoons mixed seeds (chia seeds, pumpkin seeds, sunflower seeds)
1/2 cup mixed fresh berries (strawberries, blueberries, raspberries)
Honey or maple syrup (optional, for sweetness)
Shredded coconut (optional, for garnish)
Instructions:
If the coconut yogurt isn’t pre-sweetened and you prefer it sweeter, mix in honey or maple syrup to taste.
Chop the mixed nuts into smaller pieces for easier layering.
Assemble the Parfait:
Start by layering the bottom of serving glasses or bowls with a spoonful of coconut yogurt.
Sprinkle a layer of granola over the yogurt. This adds a delightful crunch.
Add a layer of mixed nuts and seeds on top of the granola.
Repeat the Layers:
Add another layer of coconut yogurt on top of the nuts and seeds.
Scatter a few fresh berries over the yogurt layer.
Final Layers:
Top the berries with another layer of coconut yogurt.
Finish with a final sprinkle of granola, nuts, seeds, and fresh berries.
Garnish and Serve:
Optionally, garnish with shredded coconut for added texture and flavor.
Serve the coconut yogurt parfait immediately and enjoy the delightful blend of flavors and textures!
Feel free to customize the parfait by adding sliced bananas, diced mangoes,