Category Archives: Breakfast

GLUTEN FREE+VEGAN CREPES

GF+V Crepes

Crepes have been a slight obsession lately and I can’t help but stare at these photos and drool as we speak. Not only is this a quick a simple recipe, but guilt free. Crepes are a great way to get creative in the kitchen. It’s pretty much a blanket for any of your sinful fillings that you desire to have. That might have been a little foodporn but I mean how can you not when the possibilities are endless?

GF+Vegan Crepes

GF+Vegan Crepes

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Ingredients:
1 cup Gluten Free Flour
3/4 cup almond milk
2-3 tbsp filtered water
salt and pepper, to taste

Steps:
Whisk flour, milk and water together. Add more water if consistency is too thick. Season salt and pepper to taste.

On medium high heat, coat pan with cooking oil. Pour 1/4 cup of batter in the center of the pan and swirl the pan in a circular motion so the edges are coated evenly. Cook for about 1-2 minutes until edges are light brown. Carefully loosen edges and flip and cook for an additional 1-2 minutes. Set aside and fill with options listed below or your own creative creations!

Fllling options:
Fresh spinach, arugula or mixed greens of choice
Sliced avocado
Vegan Creamcheese, tomato and fresh basil
Sauteed mini garlic heirloom tomatoes
Quick Mushroom “bacon”
* (recipe below)

1 cup mushrooms, sliced
2 tbsp soy sauce
1 tbsp maple syrup
1/4 tsp liquid smoke
1/4 tsp paprika, optional
Whisk soy sauce, maple syrup, liquid smoke and paprika together. Toss in sliced mushrooms and saute for about 2-3 minutes until mushrooms shrink in size and are tender.

Enjoy!
xoxo Sarah

VEGAN HOLLANDAISE SAUCE

Vegan Hollandaise Sauce

Since living in LA, the two most anticipated events that I look forward to on the weekends are:
1.) The less (but not so much better) horrendous traffic on the 405 and 101 freeway
2.) Brunch, Brunch and BRUNCH again!

When I think of “brunch” I immediately think of Eggs Benedict. The creamy eggy sauce is filled with unflattering saturated fat and other components you probably wouldn’t want to know. Since becoming vegan, I didn’t think twice about trying to mimic the raw and buttery sauce but here I am with the recipe so you can enjoy the same right at home without the guilt. Also another bonus, this vegan option is simple, quick and can be enjoyed as is and saved for later use on a piece of avocado toast (another basic brunch option:)

Vegan Hollandaise sauce

Vegan Hollandaise Sauce

Ingredients:
1/2 cup raw cashews, soaked overnight
1 tbsp nutritional yeast
1/2 tsp tumeric
4-5 tbsp almond or soy milk
1 tbsp apple cider vinegar
2 tbsp coconut oil, melted (optional)
half lemon, juiced
salt and pepper, to taste

Steps:
In a high-speed blender, blend ingredients together until creamy. Slowly add melted coconut oil and blend until well incorporated. This part can be omitted for a no-oil option but will give a loose and flavorful finish to the Hollandaise sauce.

Drizzle on top of your favorite Benedict recipe. Stay tuned for vegan Benedict options.

Enjoy!
xoxo Sarah

MINT SHAMROCK SHAKE (v+gf)

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No need for green eggs and spam when you can have a much healthier and naturally sweetened dessert like this shake to boost your St. Patrick’s Day. While everyone is out celebrating filling their bellies with stout and thing…, you can make your day a much healthier and fun greens day with this simple and delicious recipe. Also, just if someone tries to pinch you for not having your “green” on, well you’re covered since you DRANK all your greens for the day!

Mint Shamrock Shake

Mint Shamrock Shake

Mint Shamrock Shake

Ingredients:
2 large bananas, cut and frozen
1 heaping handful spinach
2 dates, pitted and softened
1+1/4 cup almond milk, unsweetened
6-7 fresh mint leaves
Garnish: dark chocolate bark, chopped

Steps:
Blend ingredients together until smooth and well combined. Adjust sweetness by adding more dates to your liking. Sprinkle a few chopped dark chocolate and serve with fresh mint on top.

Enjoy immediately and have a safe St. Patrick’s Day!

xoxo Sarah

 

LEMON POPPYSEED PANCAKES

Lemon Poppyseed "Buttermilk" Pancakes

Everyone who has followed me for over 2 years being vegan knows I’m not only a breakfast kind of girl. Not just breakfast, pancake girl to be exact. If I would change my name I would be @veganpancakegirl. Ok, fine that’s a little cheesy but whenever I find myself in the Ahnest kitchen whipping up something to eat, turns out being some sort of pancake. Sweet or savory!

This is the perfect pancake for those lazy Sundays when you have enough time to show some love for these yummy pancakes with a cup of joe, watching Food Network and continuous season of The Vampire Diaries. (judgment allowed).

Lemon Poppyseed Pancakes w/blueberry compote

Ingredients:
1 flax egg (1 tbsp flax meal+3 tbsp water)
1 cup almond milk
1 tsp apple cider vinegar
1 tsp pure vanilla extract
1/2 cup oat flour
1/2 cup whole wheat flour
1/4 tsp baking soda
1 tsp baking powder
1/4 tsp salt
zest and juice of one small lemon
1 tbsp poppy seeds
1 tbsp coconut oil, melted

Steps:
In a small bowl whisk milk and vinegar and them sit to form “buttermilk” for about 5 minutes. Meanwhile in large mixing bowl both flour, salt, baking powder and soda. Set aside.

In a separate mixing bowl whisk together buttermilk, flax egg, coconut oil, vanilla, lemon juice and zest. Carefully add in wet ingredients to the dry ingredients and whisk. Stir in poppy seeds.

On a non-stick pan, add a little butter or coconut oil and scoop desired amount of batter. Once there are little bubbles around the surface, they are ready to flip. (about 2-3 minutes per side)

Blueberry Compote:
1 cup frozen blueberries
2 tbsp pure cane sugar
3 tbsp water

Simmer ingredients on medium-high heat for about 5 minutes until mixture thickens. Serve warm.

Enjoy!
xoxo Sarah