Apple Cinnamon OATS
This is so dreamy and creamy. It will fill you up and give you the energy to make it through your day.
- 1/2 cup oats
- 1 cup of water
- 1 apple, chopped in a small piece
- 2 teaspoons maple syrup
- Splash of almond milk
1/4 teaspoon cinnamon on medium heat in a saucepan combine oats and water, stir. Bring to a boil and turn down the heat to low, still stirring until as water is absorbed. Transfer to a bowl. Top with apples, maple syrup, cinnamon, and a splash of almond milk.
Can’t Believe it’s Not Eggs-Tofu Scramble
I love weekend breakfast and brunch when the family gathers around the table to have a meal and relax together. Growing up, I loved scrambled eggs with cheese and house potatoes with toast. When I first went vegan, I had a hard time finding meals to replace this yumminess, and then I started experimenting with tofu. It is my go-to big breakfast and one that will leave non-vegan guests happy. I serve it with my Homey Roasted Potatoes and bread slathered in vegan butter.
- 24oz firm to extra firm tofu
- 1 tablespoon olive oil
- ½ cup zucchini diced
- ¼ onion diced
- ½ red or orange bell pepper diced
- ½ bunch kale-destemmed and chopped
- ½ teaspoon curry or turmeric powder
- 2 tablespoons Tamari
- Salt and pepper to taste
In a skillet on medium heat add olive oil to a pan, add in onions, bell pepper, zucchini, and kale. Stir every minute so they don’t stick to the pan. In a bowl, while they cook take your tofu and crumble it with your hands into the bowl to look like a scrambled egg consistency. Once your veggies are sautéed golden, add tofu crumbles and lower heat to medium-low. Add in curry and tamari and stir until it is colored yellow and looks like an egg scramble. Add salt and pepper to your taste buds delight and serve.
Although it has curry in it, this dish doesn’t have a curry taste and is used mainly for color. You can always adjust or omit it.
ALMOND BUTTER BANANA TOAST
This is so easy to make and satisfies any appetite.
- 2 slices of bread toasted
- 2 Tablespoons Almond Butter
- 1 Banana sliced
Spread almond butter on toast, top with banana,
Sometimes I sprinkle it with chia seeds.
On a Beach in Hawaii Smoothie
This yumminess drinks more like a hybrid of a juice/smoothie. We sell this at the cafe and are proud that it. When you make it at home, let it transport you back to a beach in Hawaii.
- Makes 16 oz.
- Takes 5 mins
- 1 cup kale
- ½ cup cucumber
- 1-1/2 cups frozen mango
- 1 cup of coconut water
Add all ingredients in a blender and slowly bring speed from low to high. Let blend for 30 seconds until it’s a beautiful shade of green.
All of the ingredients have amazing health benefits, like…
Kale contains antioxidants like vitamin C, beta-carotene, and manganese, kale also provides us with at least 45 different recently discovered flavonoids, including kaempferol and quercetin. Many of the flavonoids in kale are also now known to function not only as antioxidants but also as anti-inflammatory compounds. Cucumber is full of B-vitamins, Vitamin C, Calcium, Magnesium, Potassium to name a few and relieves stress by supporting your adrenal glands. Mangos contain over 20 vitamins and minerals, classifying them as a superfood. Coconut is a good source of B-complex vitamins such as folates, riboflavin, niacin, thiamin, and pyridoxine, which makes it excellent for energy!
Make Me Banana Pancakes, pretend like its the weekend. Jack Johnson made banana pancakes famous and we enjoy them in Hawaii all the time. Bananas are a year-round fruit grown here and probably an ingredient in most kitchens. This is a way to get a little health in your kids’ pancakes. My recipe is vegan, so that means it is dairy-free and egg-free. I always top them with earth balance(vegan butter) and real maple syrup. Most of the ingredients are staples we always have in our kitchen
- Makes 12- 4-inch pancakes
- Prep time 5 minutes
- cooking time 15 minutes
- total time 20 minutes
- 3 medium-sized bananas mashed ( i use a fork )
- 2 cups of organic flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 cups non-dairy milk. I use almond milk
- 2 teaspoons apple cider vinegar
- ½ teaspoon salt
- 2 Tablespoons coconut oil
- Vegan butter for cooking
Mix all dry ingredients together- set aside. Mix bananas, milk, and apple cider vinegar -then mix the two together. Pancake batter should not be overmixed, you want it a little lumpy. have pan hot on medium heat and add butter. Use ¼ cup measuring cup to measure out pancake batter into pan.
- Test your pan heat with your first pancake
- Don’t over mix- this is a common mistake
- Always wait until there are bubbles in your pancake to flip it.
- add more butter to your pan in between.
Top with vegan butter and maple syrup and watch everyone devour them.