Vegan Recipes for Beginners: Eco-Breakfast
A common question people ask me is ” What do you eat for breakfast?!”
Instead of using a commercial processed cereal (which is baked, puffed and full of air & virtually void of the original vitamins and minerals it originally contained…) now I’ll prefer to either eat a home-made muesli mix when having a bowl of sustenance, or pure, fresh (organic where poss!) fruit or a seasonal fresh fruit salad; it’s also a very Eco-friendly option 🙂
The staple ingredients in this nutritious Muesli are:
A whole grain flake (optional) as a base, eg oats or a soaked & sprouted grain eg. buckwheat or oat groats (for a totally raw start to the day) Fats: Flax \ Linseed – either whole, ground or oil, Chia seeds, Fresh Coconut pieces (or dry chips) Spices eg Vanilla, Ginger & Cinnamon Dried fruit – I love Raisins first thing in the morning, or as an after-lunch snack! Fresh berries – raspberries, blueberries, wild picked blackberries etc. Raw Chocolate crumb topping (!)
All mixed together with a Fresh Smoothie or Nut or Seed Milk My current favourites are Almond\Hemp milk\Carob & Banana Berry Smoothie. A totally deluxe breakfast; to beat the Wheetabiccs* I used to eat daily as a child (which lead to sickness; *naming no names). This provides sufficient protein, carbohydrates and fats to start the day, with blood sugar balancing in action with a sprinkling of cinnamon to reduce sugar cravings and plenty of natural sugars provided from the fresh & dried fruit and complex grains. Start the day in a raw, vegan way!
(In the 2nd photo, I added a few too many blueberries for a nice impression… but I really needed them, on that day!) All recipes are free from added: wheat, dairy, sugar, animal products (inc honey & milk\yogurt\cream etc). Non-organic foods are used to a minimum.
Courgetti Spaghetti is one of the first basic special raw dishes I make for an appetising lunch; first made for me by a raw friend (now Cafe Chef) and I was hooked! 😉
What types of equipment do we use and recommend?
It is useful to have a few new items of kitchen equipment or gadgets around the kitchen with which to make speciality dishes. These include
- A Spiraliser or Saladacco for turning humble courgettes, carrots and other hard veg into ribbons \’ noodles’ and spaghetti style strands 🙂 Also nice to use with Butternut Squash.
Stockists include standard department stores (possibly) or alternatively, specialist cook shops and websites eg
Jill Wing Cookstore on Upper St. Islington, Funky Raw & Fresh Network Shops online.
- A Mandolin for turning hard veg into wafer thin slices eg. Beetroot, ready to stack up in between layers of delicious sauces and dressings, to make a lasagne style main course.
A recent meal at the Calabash Cafe in Sydenham shows an inventive use of layers in this way.