I came up with this idea a couple of months ago, to cook gram flour omelettey/pancakey things inside pepper rings, to add more veggies to my kids’ diets and also make it easy for little baby and toddler hands to pick up.
I came up with this very simple granola recipe as yet another way to get my kids to eat more cashew butter. Any nut butter would work in this, but I really love cashew butter in it! My kids love dried blueberries and they are really nice, but if you can’t find them, feel free to use raisins, dried cranberries, chopped dates, dried apricots or whatever you have. I didn’t add lots of seeds or anything, like I usually would for granola, because Rian tends to pick them out but he really loves oats, and I wanted him to eat it, but you could definitely add whatever seeds you like (or add them to individual portions afterwards for people who like them). I added desiccated coconut and ground flax seed because kids wouldn’t even notice it’s there, and the coconut gives it a nice flavour.
I love having cooked breakfasts as a vegan. I can make them really colourful, flavourful, and healthy. And I’m always so hungry in the mornings! The morning that I made this I had a few jobs to do, so I gave the kids fruit for breakfast and did my jobs while thinking of what I’d eat for breakfast. By the time I was finished, I was so hungry, that I needed to make the ultimate cooked vegan breakfast.
Spicy tofu scramble, your favourite vegan sausages (I like Dee’s vegan sausages), big baked mushrooms, roasted cherry tomatoes on the vine, sautéed spinach with chilli, fresh avocado and wholegrain toast. You add also add anything else you want, asparagus, tempeh “bacon” or grilled aubergine slices are delicious too.
I think it’s the perfect breakfast. So satisfying, loads of protein, vitamins and not too greasy. It’s easy to make since a lot of it is simply placed in the oven to cook, and it doesn’t take long.
8-12 vegan sausages (Dee’s, Linda McCartney, or whatever brand you like)
4 big flat mushrooms
1 punnet of cherry tomatoes
Extra virgin olive oil
1 packet of tofu (I like Cauldron brand tofu for scrambles)
1 heaped tsp. cumin seeds
1 heaped tsp. paprika
A dash of turmeric
1 heaped tbsp. nutritional yeast (optional)
1 bag of baby spinach
2 ripe avocadoes
Sea salt and freshly ground black pepper
Toast to serve
How it’s made:
Preheat the oven to 180 degrees Celsius or whatever temperature is on the instructions for the sausages.
Place the sausages on a non-stick baking tray, drizzle with a tiny bit of olive oil, and cook according to packet instructions (Dee’s sausages take about 20 minutes).
At the same time, place the cherry tomatoes on a baking tray with the mushrooms, with the gills facing upwards. Drizzle with 2 tablespoons of the olive oil, sprinkle with a little salt and cook in the oven for 20 minutes, or until the tomato skins slightly burst open.
Heat 2 tablespoons of olive oil in a large frying pan over a medium heat and crumble in the tofu with your hands (or mash with a fork). Add a dash of chilli flakes and the other spices and some sea salt and plenty of black pepper and cook until heated through, stirring occasionally. Keep it warm on the hob on a low heat while the rest of the food cooks. Just before serving, after taking it off the heat, stir through the nutritional yeast (to preserve the vitamins).
In another frying pan, heat 2 tablespoons of olive oil over a medium heat with a dash of chilli flakes and some sea salt. Add the whole bag of spinach (it will wilt down a lot) and sauté until it wilts, stirring occasionally. Keep warm on a low heat until it’s time to serve.
Half the avocadoes, remove the stones and scoop out the flesh. Slice it thinly or whatever way you like.
Serve everything with some toast.
I love breakfast scrambles. You can basically fry any vegetables you have and get to eat it for breakfast! This is a great alternative to tofu scramble too if you want to make it cheaper or simply don’t have any tofu. I love it with Indian spices and loads of spinach, so it’s kind of like a curry but makes a great breakfast and is amazing on toast. The spinach soaks up all the flavour of the spices and is so delicious. I like the cauliflower with a bit of a crunch still but soft enough for my kids to eat easily. If you cook it softer then it tastes kind of similar to scrambled egg. My kids love cauliflower and the florets are an easy shape for a baby or toddler to pick up, and if cooked soft enough are easy for them to eat, even with few or no teeth.
Extra virgin olive oil
2 cloves of garlic
1 head of cauliflower
Fresh or frozen baby spinach
1 tablespoon garam masala
1 teaspoon turmeric
Sea salt and black pepper
Toast to serve (gluten-free if required)
How it’s made:
Heat 2 tablespoons olive oil in a frying pan over a medium-high heat.
Peel and finely chop the onion. Add to the pan and fry for about 5 minutes stirring occasionally.
Peel and crush or finely chop the garlic. Add the garlic and a dash of chilli flakes to the pan.
Chop the cauliflower into small florets. Add to the pan and stir.
Add about 4 large handfuls of spinach to the pan (it will wilt down a lot). Add the garam masala and turmeric. Put the lid on the saucepan and cook for about 15-20 minutes, depending on how well cooked you like the cauliflower, stirring every so often as the spinach wilts.
When cooked, remove any portions you are giving to kids, and then you can add salt, pepper and extra chilli flakes if you want for adults.
Serves immediately with wholegrain toast (I use BFree brown bread).
I came up with this porridge recipe because I wanted to have the convenience of cooking porridge in the microwave, and the creaminess of porridge made with plant milk, but I found that porridge cooked with plant milk didn’t cook well in the microwave for me. It uses desiccated coconut to give the porridge the creaminess and flavour of coconut milk, and is really handy to make if you don’t have any milk in the house. It tastes great, is healthy, made with only 3 ingredients and only takes a few minutes. You can add berries, seeds or anything else you want to it, but for this post I wanted to just share this very simple recipe.
1 cup of porridge oats (gluten-free if required)
1.5 heaped tablespoons of unsweetened desiccated coconut
Drizzle of agave syrup or other vegan sweetener
How it’s made:
Put the porridge oats and desiccated coconut in a microwavable container.
Add 2 cups of water and mix.
Microwave on high power for 3 minutes or until cooked.
Stir, put in a serving bowl and drizzle with agave syrup or other vegan sweetener.
Serve immediately, with your choice of toppings.