Breakfast is the most important meal of the day. We literally "break" the "fast" of the night and refuel our body for the day's activities. Here's some delightful ideas for a heart healthy breakfast that will get your day started right.
Fall Fruit salad
Apples of your choice, diced
Red grapes, cup in half
Fresh pineapple, diced
1 Tbs orange juice
Directions:
Toss together and chill
Basic Sweet Roll
½ cup warm water
¼ cup honey
1 Tbsp instant yeast
2 cups non dairy milk
¼ olive oil
1 ½ tsps salt
3 Tbsps ground flaxseed
6 cups white whole wheat flour, plus extra for kneading
Directions:
Mix warm water, honey, and yeast in a small bowl and let stand for 5 minutes or until foamy. Whisk milk, oil, salt, and flaxseed in a separate large bowl. Add yeast mixture and whisk for 1 minute. Add 4 cups flour and mix with a wooden spoon. As you continue mixing, add another 2 cups flour, half a cup at a time. Place dough on a lightly floured surface. Then adding a little flour as needed, knead for 10 minutes. Dough will be sticky. Transfer to a bowl and let rise for about 1 hour. Punch down, turn out, and divide into 3 portions. Cover each with plastic wrap until used. Freeze what you do not use for up to 3 months.
Cream Cheese Rolls
Cream Cheese Rolls
Glaze:
⅓ cup maple syrup
1 Tbsp vanilla
½ cup walnuts, coarsest chopped
½ tsp ground coriander
⅛ tsp cardamom
Filling:
6 oz Non dairy cream cheese (we used Tofutti brand)
1 Tbsp honey
1 Tbsp vanilla
¼ cup walnuts, chopped
Dough:
1 portion Basic Sweet Roll Dough, rolled out in a 9 X 14 rectangle
Directions:
Preheat oven to 350. Mix all the glaze ingredients in a small bowl and then spread on bottom of 8 inch round or square pan. Blend all filling ingredients except walnuts in a food processor. Spread filling on dough and sprinkle walnuts evenly over filling. Roll the dough into a log, starting with the long side. Pinch along the seam to seal. Cut into slices. Place rolls in prepared pan. Cover with plastic wrap and let rolls double in size. Bake for 30 minutes and then invert onto a wire rack to cool.
Mushroom and Pepper Mini Quiches
2 tsp olive oil
2 cups fresh mushrooms (or 4 oz can)
½ cup chopped red bell pepper (or 2 oz can pimentos)
½ cup chopped green bell pepper
1 cup chopped onion
2 cloves garlic, minced
1 ½ tsps tahini
24 oz firm tofu, rinsed, drained, and crumbled
2 Tbsps nutritional yeast
1 Tbsp chicken-style seasoning
1 tsp salt
1 tomato, diced for garnish (optional)
Directions:
Preheat oven to 375. Heat oil in a medium skillet and sauté veggies and garlic for 5 minutes. Add tahini and mix well. Remove from the heat. Combine the remaining ingredients in a large bowl and mix in cooked veggies. Fill each cup of a mini muffin tin with 2 tbsps of the mixture and press down and pack ingredients. Bake for 25 minutes or until edges are golden brown. Garnish with tomatoes and serve.*
*To make a fancier presentation, use store bought vegan mini pie crust of puff pastry.
Baked Millet
1 cup orange juice
½ cup non dairy vanilla milk
½ cup raw almonds
½ cup raw walnuts
⅓ cup pitted dates
2 Tbsps ground flaxseed
1 tsp vanilla
½ tsp salt
4 cups cooked millet
½ cup quick oats
Directions:
Preheat oven to 375. Blend all ingredients, except millet and oats, until smooth. Combine mixture with millet and oats in a medium bowl, mixing thoroughly. Transfer to 9 inch pie plate and lightly pack to level the top. Bake uncovered for 30-40 minutes.
Omega Sprinkles
¼ cup hemp seeds
¼ cup chia seeds
¼ cup flax seeds
¼ cup walnuts
2 Tbsps date sugar
Salt
Directions:
Grind flax and chia seeds in a coffee grinder and walnuts in a food processor. Mix all ingredients and refrigerate in an airtight container. Sprinkle over anything!
Very Berry Fruit Sauce
1 11.5 oz can berry-flavored
juice concentrate, thawed
1 pound of mixed berries (3-4 cups)
3 Tbsps cornstarch
Directions:
Mix cornstarch with concentrate I’m a medium bowl and pour into saucepan. Fill juice can with water and add to the pan. Bring to a rolling boil. Add the frozen fruit (puréed slightly, if desired). Mix briefly and turn off heat. Allow to thicken 5 minutes before serving.
Garbanzo Oat Waffles
2 ¼ cups water
1 cup soaked garbanzo beans (½ cup dried)
1 ½ cups oats
1 Tbsp oil
1 Tbsp natural granulated sweetener or honey
½ tsp salt
Directions:
Preheat waffle maker on desired setting. Blend all ingredients together in a high speed blender until smooth. Pour ¼ cup of batter for each waffle. Allow to cook until the waffle maker stops steaming. (This recipe works best with a thin waffle maker).
Try topping with very berry fruit sauce or omega sprinkles.
Try topping with very berry fruit sauce or omega sprinkles.
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