Here we go……. Vegan MoFo 2015 is off and running.
With the new format this year of daily topic prompts we get to have an even better sense of community and connection. So, I am excited to see what my fellow Vegan MoFo’ers are having for breakfast.
For me, breakfast is not usually a daily occurence, I am more the “coffee till noon” type of gal. However, on special occasions (the start of MoFo for instance) or lazy weekend mornings I do like to have all the goodies.
For today, I have a fresh juice guaranteed to wake up your taste buds and energize your cells.
Next, it is time for protein packed pancakes with fresh berries, a dollop of aquafaba (a relatively new phenomenon sweeping the vegan cooking scene) and a drizzle of local home-made maple syrup.
Finally, the pièce de résistance rich hot coffee blended with coconut oil and whipped into a frothy latte like heavenly beverage. I love strong rich coffee and I take it black, no cream or sugar so I can enjoy the full flavour.
Then you add a little high quality, organic coconut oil and blend it all together, the flavour of the coffee seems to intensify and become richer and the texture is wonderful. I couldn’t resist adding a dollop of the AquaFaba Cream and it magically transformed into a latte/cappuccino.
Thanks for sharing breakfast with me.
Makes 2 servings
- 1 english cucumber
- 1 apple cored
- 1 orange peeled
- 2 carrots peeled if not organic
- handful baby spinach
- 1 inch nob of fresh ginger
Process all ingredients through a juicer. Drink immediately.
Banana White Bean Pancakes
- 1 tablespoon chia seeds
1/2 cup water
1/2 cup white beans
1 tspn psyllium husk
1/2 tspn salt
1/2 tspn baking powder
1/3 cup soy or almond milk
1/2 tspn vanilla
1 tablespoon melted coconut oil
Mix chia seeds with water and let sit overnight (or at least 1 hour)
Combine all ingredients together in bowl and mix or blend to pancake consistency.
Cook over medium heat until lightly browned on both sides.
Serve with fresh berries AquaFaba Cream and maple syrup.
Makes approx 2 cups
- Liquid from a large can of chickpeas
- 1 tspn cream of tartar
- 1 tspn vanilla
- 1 Tblspn (or more depending on taste) fine sugar
Beat the chickpea liquid and cream of tartar on high for at least 15 minutes. The liquid will turn into a stiff “egg white” merengue type texture. Add vanilla and then the sugar gradually while continuing to beat until totally combined. You may need to adjust the amount of vanilla and sugar depending on your preference.
Use as a topping for your pancakes and also to add the foam top to your CocoLatte.
Makes 1 cup
- 1 cup strong back freshly brewed coffee (I use an espresso bend)
- 1 teaspoon organic coconut oil
Add the coffee and coconut oil to a blender. Blend on highest speed for 30 seconds till frothy.
Pour into coffee cup and enjoy as is or top with AquaFaba cream.