Guide Végétarien
Recettes végétariens
Breakfast Recipes
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Apple Bran Muffins
Carrot Muffins
Banana Muffins
Blueberry Yogurt
Breakfast Tortillas
Banana Bread
Blueberry Cornmeal Pancakes
Breakfast Bean Cakes
Granola Bars
Apple Bran Muffins
Ingredients
- 1 1/4 cups bran flakes cereal
- 1 1/4 cups all-purpose flour
- 1/3 cup brown sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1 1/4 cups apple juice
- 1/4 cup margarine, melted
- 1 teaspoon vanilla extract
Preparation
Preheat oven to 375 degrees F (190 degrees C). Grease muffin tins.
In a mixing bowl, combine bran flakes, flour, brown sugar, and baking powder.
Stir in apple juice, margarine, vanilla, and apple.
Spoon the mixture into the greased muffin tins.
Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes.
Preheat oven to 400F. Mix wet and dry ingredients separately. Sift dry ingredients slowly into the wet. Add extra liquid only if needed to make a stirable batter. Scoop the batter into a lightly oiled muffin tins. Bake for 20 minutes, or until lightly browned on top and a toothpick comes out clean. Mix everything till just moistened. Spoon into muffin pans and bake for 20 minutes at 350'F until golden. Vary the combination of flour for a different taste. Combine all ingredients in blender, process until smooth. Keep some of the blueberries whole, and stir them through when done blending, but before serving. You can vary this with just about any fresh or frozen fruit and extracts to match. This may also be frozen in an ice cream machine for ice cream, or freeze in ice cube trays.Carrot Muffins
Ingredients
Preparation
Banana Muffins
Ingredients
Preparation
Blueberry Yogurt
Ingredients
Preparation
Breakfast Tortillas
Ingredients
- 2 tablespoons refried beans
- 2 tablespoons salsa
- egg substitute ( equal to 3 eggs)
- 1 tablespoon vegan mayonnaise
- 4 (6 inch) flour tortillas
- 1 1/2 cups shredded lettuce
Preparation
In a small bowl, mix together beans and salsa.
Place a medium nonstick skillet over medium heat. Pour beaten eggs into pan and allow bottom to set, approximately 1 minute.
Spread bean mixture onto one half of eggs and flip other half over to make a half-circle.
Continue to cook until eggs substitute is set.
Spread an equal amount of vegetarian mayo onto each tortilla.
Place eggs (substitute) into 4 equal parts and place one piece on each tortilla.
Cover each with shredded lettuce.
Roll up tortillas and serve.
Banana Bread
Ingredients
- 1 cup ready-to-eat bran cereal
- 1 cup mashed ripe banana (2 to 3)
- 3 tablespoons apple sauce (replaces shortening)
- 1/2 cup sugar
- 1/4 cup + 2 tbs boiling water
- 1 1/2 cups sifted flour
- 2 tsp baking soda
- 1/2 tsp salt
Preparation
Measure bran, banana, applesauce and sugar in a large bowl.
Add the water and stir.
In another bowl, sift together flour, baking soda, and salt (or don't sift it -- stirring it well with a fork works also).
Add this to the banana mixture, stirring only until combined.
Pour into bread pan and stick in the oven.
Bake at 350 for about 45 min.
Blueberry Cornmeal Pancakes
Ingredients
- 1 cup soy milk
- 1/2 cup water
- 1 cup whole wheat flour
- 1/2 cup stone ground cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh blueberries
- 2 cups canola oil for frying
Preparation
Preheat oven to 200 degrees F (95 degrees C).
In a small bowl combine the soy milk and water.
In a large bowl, combine the flour, cornmeal, baking powder, baking soda and salt.
Stir in the soy milk mixture just until combined. Fold in the blueberries and let the batter sit for 5 minutes.
Lightly oil a skillet or griddle and heat over medium heat.
Pour about 1/4 cup of batter onto the hot griddle and cook until pancakes are bubbly on top and edges are slightly dry looking.
Turn and cook until pancakes are browned.
Transfer to a baking sheet and keep warm in the oven while cooking the remaining batter.
Serve warm with syrup or jam.
Breakfast Bean Cakes
Ingredients
- 1 cup soy milk
- 1/2 cup water
- 1 cup whole wheat flour
- 1/2 cup stone ground cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh blueberries
- 2 cups canola oil for frying
Preparation
Preheat oven to 200 degrees F (95 degrees C).
In a small bowl combine the soy milk and water.
In a large bowl, combine the flour, cornmeal, baking powder, baking soda and salt.
Stir in the soy milk mixture just until combined. Fold in the blueberries and let the batter sit for 5 minutes.
Lightly oil a skillet or griddle and heat over medium heat.
Pour about 1/4 cup of batter onto the hot griddle and cook until pancakes are bubbly on top and edges are slightly dry looking.
Turn an cook until pancakes are browned.
Transfer to a baking sheet and keep warm in the oven while cooking the remaining batter.
Serve warm with syrup or jam.
Granola Bars
Ingredients
- 1 cup rolled oats
- 2/3 cup nuts & seeds (sunflower, walnuts, pepitas, sesame, etc)
- 1/4 cup soy grits
- 1 1/2 cups cereal (rice, corn flakes, bran, etc.,broken into pieces if too large)
- 1/4 cup barley malt (more if necessary to bind)
- 4 T peanut butter (I use creamy, unsalted)
- 1/2 cup dried fruit (raisins, chopped apples, cranberries, etc.)
Preparation
Toast first 3 in 275 degree oven for about 15 minutes. Add to large bowl with cereal.
Heat barley malt in microwave or on stovetop until it begins to bubble or is a runny liquid.
Remove from heat. stir in peanut butter. If too thick, heat until liquidy or add more barley malt.
Pour hot mixture over cereal mixture and stir. It will be very sticky.
Add fruit and stir to combine.
Place mixture in baking dish or tupperware container and use oiled hands or oiled parchment paper to flatten.
Cut when cooled.
Serves up to 10 guests
Preparation time: 30 min
