Vegan simple breakfast ideas with recipes
I like to start my morning with a beautiful breakfast that can keep me satisfied until lunch time. At the same time, it is important that it is healthy and easy to make because we all know how mornings before work can be. I needed something simple but at the same time nutritious. Recently I have purchased some brand new kitchen appliances including a food processor, a bread maker, and a juicer so I have been experimenting with different recipes. I actually got my new appliances from Macy’s at a brilliant price. You see, over the past few months I have been using more coupons than ever before to save money. Although I have used promo codes to secure discounts in the past, this year I am determined to save even more money. Accordingly, if you are thinking about buying any new appliances for your kitchen. So, all that being said, what exactly have I been cooking up in the mornings? Well, here is my recipe for a wonderful vegan breakfast.
Wholegrain homemade bread
Homemade bread is the best as it doesn’t contain any preservatives. So at night I make my own bread for the morning and since I don’t have much time I use a bread maker. This is a perfect machine for me and I can customize it to fit my dietary requirements. Having this appliance on my counter makes the process much easier. The recipe is for my wheat-rye bread, a combination that I love the most. But you can experiment with gluten-free breads if you have celiac disease or gluten sensitivity and try to make your perfect combination.
- 8 oz (250gr) wholegrain wheat flour
- 5 oz (100gr) wholegrain rye flour
- 3 oz (150gr) white wheat flour
- 1 ½ teaspoon salt
- 2 tablespoons olive oil
- 1 ½ tablespoon dry yeast
- Water 12 fl oz (350 ml)
Put all the ingredients in the bread maker. It will mix, knead and bake the bread and this process usually takes for four hours for my bread maker. But this cycle depends on various models and the type of bread you are making. It is important to use fresh and accurately measured ingredients that are specified in the manual to avoid opening the lid of the machine while the bread is baking.
Pumpkin chickpeas spread
I love the taste of pumpkin and autumn is the perfect time to use this beautiful plant. It is excellent source of dietary fiber, vitamin A and vitamin C. One cup of mashed pumpkin contains just 49 calories, it packs 2.7 grams of dietary fiber, helping you feel full for longer. Chickpeas contain vitamin K, folate, phosphorus, zinc, copper, manganese and selenium. Besides being an excellent vegan and gluten-free source of protein and fiber, chickpeas also contain exceptional levels of iron, vitamin B-6, and magnesium. The combination of these two ingredients makes tasty and healthy spread.
- 1 cup of boiled chickpeas
- 1 cup of boiled pumpkin
- ½ teaspoon grated cumin
- 1 clove garlic
- 1 tablespoons lemon juice
The dried chickpeas soak in water for 8-10 hours for optimum flavor and taste. Once they are soaked boil them for 1 to 2 hours until tender and drain the water. I finish this process the day before so that the chickpeas are ready for immediate use in the morning.
Clean and chop the pumpkin in small cubes put in a pot with water and boil until tender. Drain the water and leave the pumpkin aside.
In the morning I put in a bowl the boiled chickpeas and pumpkin, the rest of the ingredients and blend with a stick blender until fully smooth.
Everybody in my family loves beans and this is the reason why I make this beautiful spread. It is full of nutrients and also very tasty. Beans will help you feel full more quickly, because the rich fiber content fills your stomach and causes a slower rise in blood sugar. That should stave off hunger longer and give you a steady supply of energy and that is exactly what we need in the mornings.
- 2 cups of boiled beans
- 1 small onion
- 1 ½ tablespoon lemon juice
- 1 clove garlic
- 1 teaspoon dried basil
- 1 tablespoons balsamic vinegar
- 1 teaspoon flat salt
- 1 teaspoon mustard
- Olive oil
Boil the beans in water together with the chopped onion and little olive oil. Drain the water from the beans and leave in the refrigerator. In the morning I put in a bowl the boiled beans with onion, the rest of the ingredients and blend with a stick blender until fully smooth.
With the spreads and the bread I like to serve some vegetables. My choice that goes perfect with this combination is a cucumber, red pepper and carrots. I cut them in long slices put a little salt on top and serve them as addition to this breakfast. I haven’t been eating enough vegetables this month so I’m now trying to include them in every meal possible. I’ve been thinking about buying some greens dietary support supplements but I think I’ll be ok if I increase my vegetable intake.If you don’t eat fruit or vegetables very often, this is something you may wantt o think about.