Vegan ceviche, a Latin-American specialty, is a perfect and refreshing first course or appetizer, especially when it’s made all-vegetable.Traditionally, it’s made with seafood and vegetables, but taking the fish out of the equation, it’s still really good, with its salty and citrusy flavors. It’s a great appetizer for most any kind of Southwestern- or Mexican-style […]
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Today, we’re going to learn to make authentic vegan ravioli from scratch, starting with growing our own artisanal wheat. Just kidding, of course! There are quite a number of yummy delicacies that I love, but that fall into the “life is too short” department when it comes to from-scratch cooking. One of them is vegan […]
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Fall is trying to sneak its way into the air; is your palate is ready? At the first hint of autumn I’m ready to turn on the oven to bake sweet and savory fare, and make soups. Potatoes, Corn, and Green Chile Soup is a perfect transitional soup, making use of fresh corn and tomatoes […]
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It took a while for a virtual non-baker like me to get the hang of baking without eggs, but I did. One of my first projects was to learn how to bake vegan challah because I wanted my son to continue to enjoy his favorite Friday night ritual, safely. I found that it was easier, […]
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Butterscotch blondies, a childhood favorite, turned out to be one of the most difficult recipes for me to master. Really, it should have been a breeze to figure out this seemingly foolproof idea, and yet my first trial pan of raw batter literally exploded all over the oven. I wish I were exaggerating, but in […]
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Vegan sweet potato pie, made with silken tofu, sets up beautifully when baked. The cheering color makes it perfect for fall or winter occasions. Pie crust sizes vary, so if excess filling remains after pouring into the crust, fill a ramekin or two, and bake at the same time as the pie to make mini-puddings. Photos: Hannah Kaminsky. […]
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Breakfast isn’t just the most important meal of the day in terms of “breaking your fast.” It’s also the meal that tends to define your food choices for the remainder of the day. If you eat chocolate-covered cereal for breakfast, what’s stopping you from stopping for fast food for lunch? The key to having a healthy breakfast might be choosing healthy foods that aren’t complicated to make. Unlike other breakfast items, breakfast bowls allow you to easily combine many different ingredients into the same dish. Healthy, easy, and delicious — what’s stopping you now?
One of the most dangerous things you can do when choosing what you’re going to eat for breakfast is to settle for “repetitive” breakfasts. If you eat a bowl of cereal every morning for six months, it’s probably not going to kill you or anything. But you’re definitely missing out on the benefits of varying your food options.
Boredom is a major problem, of course — eating the same thing day in and day out can make you crave that novelty breakfast food you used to eat all the time. And chances are, it probably wasn’t healthy then, and still wouldn’t be now.
More importantly, though, most of us aren’t eating enough of the right things for breakfast, and that sets us up for inevitable cravings and overindulging later on in the day. If you aren’t filling up first thing in the morning, you’re setting yourself up for a morning full of lots of rumbling and cravings for vending machine snacks — not good.
Can breakfast bowls solve all your nutritional woes? Possibly. But if you’re sick of oatmeal and “healthy” breakfast cereals, there are much better options out there. Or, right here.
Here are a few breakfast bowl recipes that can help you incorporate more protein, fiber, vitamins, and minerals into your mornings. Enjoy foods you never thought you could eat for breakfast while you’re at it, like sweet potatoes, quinoa, and cauliflower.
You probably never thought of sweet potatoes as a breakfast food, but these vitamin A-packed veggies are suitable for any meal.
Prep time: 1 hour (5 minutes if potatoes are already baked and mashed)
In a medium bowl, combine mashed sweet potatoes, mashed banana, cinnamon, flax and/or chia seeds, raisins, and almond milk.
Reheat in small pan or microwave. Serve hot.
The almond milk is technically optional. You might not need it if your sweet potato bowl’s texture is satisfactory. However, if it seems a little too thick after mixing in all other ingredients, almond milk can help thin it out a little.
You can add almond butter or unsweetened shredded coconut into your bowl as well for a healthy topping to enhance flavor and texture. Add any extra toppings of your choice after you reheat the contents of your breakfast bowls.
Sweet potatoes are an excellent source of vitamins A and C. Learn more about this tasty vegetable.
These breakfast bowls draw inspiration from banana nut bread — with a little bit of coconut sprinkled in for added flavor.
Prep time: 5 minutes per bowl (makes 2 bowls)
Mix together banana, milk, pecans, coconut, and cinnamon. Heat in microwave or on the stove and serve warm.
Nuts are an important source of healthy fats. They are also high in protein and fiber.
As long as your yogurt is Greek and your granola is homemade, you can pretty much guarantee yogurt-based breakfast bowls will always suit your nutritional needs.
Prep time: 5 minutes
Combine yogurt, blueberries, strawberries, granola, and honey. Enjoy!
Yogurt has many health benefits, but Greek yogurt is especially beneficial for its higher protein content.
Vegetables are some of the hardest foods to incorporate into breakfast — without making an omelette, that is. These cauliflower bowls will help you boost your veggie servings starting first thing in the morning.
Prep time: 20 minutes
In a small bowl, combine avocado, lime juice, and garlic powder and mash together with a fork. Set aside.
In another small bowl, whisk together eggs, salt, and pepper. Also set aside.
Over medium heat in a large skillet, heat a drizzle of olive oil. Sauté mushrooms in oil and season with garlic powder, salt, and pepper. Continue cooking mushrooms until golden brown, then scoop into a third bowl and set aside.
Raising to medium-high heat, drizzle more olive oil and cook cauliflower and cook until crisp, about 4-5 minutes. You can season the cauliflower with garlic powder, salt, and pepper if you choose. Add cooked cauliflower to serving bowl.
Turning skillet back down to medium heat, return mushrooms to heat and add baby spinach (required) and minced green onions (if desired). Sauté spinach and onions for 30 seconds, then add whisked eggs and scramble.
Add egg mixture to cauliflower. Serve warm.
Absolutely. Granted, healthy fat is still fat — you can’t just start eating 50 avocados a day and assume you’re fine. But they’re a pretty good butter replacement.
Quinoa and oats fall into the same grain category, but they don’t taste the same. If you want a grain with a slightly different texture and taste, give quinoa a try.
Prep time: 25 minutes
In a medium saucepan, add almond milk, cinnamon, ginger, and cloves to water and bring to a boil. Stir in quinoa and reduce to low heat.
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