Recipes
Easy Vegan Pancakes Recipe
Summer days call for slow mornings and easy afternoons. Perfect for the classic, nostalgic, ever favourite, pancakes! Try this simple vegan pancake recipe and keep things easy and delicious! Ingredients You'll Need: 1 cup all-purpose flour 2 tablespoons sugar 2 tablespoons baking powder 1/8 teaspoon salt 1 cup non-dairy ( try Edensoy or Natura) 2 tablespoons vegetable oil (or melted coconut oil) 1 teaspoon vanilla extract Instructions: Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add Wet Ingredients: In a separate bowl, mix the non-dairy milk, vegetable oil, and vanilla extract. Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay. Preheat the Pan: Heat a non-stick skillet or griddle over medium heat. Lightly grease with a bit of oil if necessary. Cook the Pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until the other side is golden brown, about 1-2 minutes per side. Serve: Serve the pancakes warm with your favorite toppings such as maple syrup, fresh fruit, or vegan butter.
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Vegan Eggs Benedict with Yo! Poached Egg Recipe
This Vegan Eggs Benedict variation, featuring vegan ham, and rich Hollandaise sauce, offers a sophisticated and plant-based twist on the classic brunch favorite. This plant-based take on the traditional dish replaces the poached egg with a deliciously crafted poached Yo Egg, maintaining the rich flavors and creamy textures that make Eggs Benedict so beloved. There are so many variations of eggs benny, the options are limitless! Some ideas for toppings: vegan ham, vegan smoked salmon, capers, vegan shrimp, vegan bacon, arugula, mushrooms, and more! Ingredients You'll Need: 2 vegan scones, challah bread slices, or English muffins 4 slices of vegan ham (or toppings of your choice) 4 tbsp vegan Hollandaise Sauce 2 Yo! Poached Eggs Chopped chives, for garnish Yo Egg proprietary black salt mix Instructions: Egg Poaching: Bring a pot of water to a gentle simmer. Lower Yo! Poached Eggs into the water and let them cook for 8-10 minutes. Bread Toasting: Toast your choice of vegan scone, challah bread, or English muffin until golden and crisp. Layering the Benedict: Place the toasted bread on a serving plate. Heap the vegan ham (or other toppings of your choice) evenly atop the bread. Egg Placement: Carefully place a poached Yo! Egg over the bed of kale. Sprinkle a dash of Yo Egg proprietary black salt mix over the egg for an enhanced flavor profile. Hollandaise Drizzle: Lavishly top each egg with 2 tablespoons of vegan Hollandaise Sauce, ensuring a rich and creamy coverage. Garnish and Serve: Finish with a sprinkle of freshly chopped chives for a burst of color and flavor.
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Vegan French Toast Recipe
Craft the perfect start to your day with this Vegan French Toast recipe, made with the creamy delight of Milkadamia macadamia milk. In this guide, we're embracing the power of plant-based ingredients to recreate a classic breakfast dish that's not only vegan-friendly but also irresistibly delicious. Milkadamia is celebrated for its smooth, rich taste that pairs beautifully with the warm, cinnamon-infused toast. Its naturally creamy consistency makes it an excellent choice for vegan recipes, offering a luxurious mouthfeel that rivals traditional dairy products. Not to mention, macadamia milk is a heart-healthy alternative, packed with beneficial fats that support overall wellness. This vegan French toast is not only a testament to the versatility of vegan cooking but also an opportunity to indulge in a guilt-free breakfast classic. Perfect for leisurely weekend mornings or a special brunch, this recipe is designed to impress. With a few simple swaps and the magic of Milkadamia macadamia milk, you'll have a plate of golden, crispy-edged French toast that's sure to become a new favorite. Ingredients You'll Need: 6 slices sourdough bread 1 c. Milkadamia Unsweetened Macadamia Milk 3 tbsp. cornstarch 1 tbsp. cinnamon 1/2 tbsp. vanilla extract 3 tbsp. maple syrup 1 tbsp. vegan butter omit butter if you are oil-free Instructions: In a bowl combine milkadamia Creamy, cinnamon, vanilla, maple syrup and cornstarch. Stir well with a whisk. Heat up a non-stick skillet on medium heat and add in the vegan butter. Dip a piece of bread in the batter until both sides are coated well and the bread is saturated. It should be covered, but not so soggy that it is falling apart. Place the soaked bread on the skillet. Flip after about 4-5 minutes or until golden brown. Repeat these steps for all 6 slices. Top with maple syrup and berries or any toppings of choice and enjoy! Credit: Milkadamia.
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Croissant Breakfast Sandwich Recipe
Imagine sinking your teeth into a buttery, flaky croissant that's warm and fresh from the oven, filled with scrumptious layers of vegan scrambled eggs and savory vegan ham. Doesn't that sound like the perfect way to start your day? Come along on this Parisian journey with us as your kitchen fills up with the smell of a boulangerie in the heart of Paris. Ingredients You'll Need: 4 Steve's Frozen Vegan Croissants1/4 cup Becel Plant-Based Salted Brick, melted1 package of Hodo All-Day Egg Scramble 2 slices Field Roast Creamy Original Chao Slices, cut in half6 slices of Happy Veggie World Ham SlicesHandful of spinach1 medium tomato, sliced Instructions: Preheat the oven to the temperature recommended on the package of Steve's Frozen Vegan Croissants. Bake the croissants according to the instructions on the package. While the croissants are baking, grease a frying pan with oil and pour in the Hodo All-Day Egg Scramble. Cook over medium-high heat for 2-3 minutes, or until cooked through. In the same frying pan, cook the ham slices over medium-high heat until browned on both sides. Slice the croissants lengthways and brush one side with melted Becel Plant-Based Salted Brick. For the scrambled egg croissant sandwich, stuff spinach, mashed avocado, and scrambled egg into the croissant. For the ham and cheese croissant sandwich, take a slice of Field Roast Creamy Original Chao Slices that has been cut in half, top with a folded slice of ham, and top with spinach and tomato slices. Enjoy!
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Vegan Berry French Toast Recipe
This Vegan French Toast made with Earth Island Vegan Egg Powder will actually blow your mind. Topped with Tofutti Better than Ricotta Cheese, Bumble Bloom Honey, and berries, it’s perfect for an amazing homemade breakfast. Add some Field Roast Smoked Apple & Sage Sausages on the side for a savoury twist and you’re ready to brunch! Ingredients You'll need: Bready Mix Keto Sandwich Bread1 ⅓ cups warm water¼ cup Earth Island Vegan Egg Powder1 cup Pacific Foods Barista Coconut Milk1 ½ teaspoons Vanilla Extract1 tsp ground Cinnamon½ tsp All Spice2 tablespoons neutral tasting oilTofutti Better than Ricotta CheeseRaspberries or Fruit of your likingBumble Bloom Vegan HoneyField Roast Smoked Apple & Sage Sausages Instructions: 1. Prepare for the french toast by baking one loaf of Bready Mix Keto Sandwich Bread (we recommend you make the bread at least a day in advance). Bready Mix:Mix: Combine the Bready Mix with 1 1/3 Cups (320 ml) of warm water in a large bowl. Mix with a mixer at medium or thoroughly by hand for 7-8 mins. Once complete, dough should come out smooth and firm. Rest: Place dough in a non-stick loaf pan or a parchment lined baking container of approx. 9x4x3’’ size. Cover with a kitchen towel and let it rest and rise in a warm place at room temperature for 60 mins. Dough should double in size. Bake: Preheat oven to 350° F. Once preheated use your fingers to moisten top of dough with water. Bake it for 25-35 mins until the top is brown and crusty. Remove it from oven. Stick a clean knife into center of loaf. If knife comes out clean: It’s Bready To Go! Take the loaf out of pan and let cool down on a wire rack. After bread has cooled, cut into slices. 2. Combine Vegan Egg, Pacific Barista Coconut Milk, Cinnamon, All Spice, Vanilla, salt, and neutral oil of choice.3. Heat leftover oil in a skillet to medium heat. Soak slices of bread in Vegan Egg Mixture and fry in the pan until lightly brown on each side.4. Slice Field Roast Apple & Sage Sausages and fry until brown on each side.5. Top with Tofutti Ricotta, fruit of choice, and Bumble Bloom vegan honey. Enjoy!
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