Valentine’s Day Breakfast Ideas // Vegan
Surprise your sweetheart on Valentine’s Day morning. 🙂
(I intended this video more so to provide inspiration than specific recipes, so please adjust as you see fit! Cooking is a creative process. But I tried to remember my measurements to record them below.)
1 1/4 cup whole wheat flour
1/2 cup all-purpose flour
1/3 cup oats
2 tsp baking powder
1/2 tsp baking soda
2 TBSP coconut sugar (add more for sweeter scones)
1/2 tsp salt
5 TBSP coconut oil, chilled
1 flax egg (1 TBSP ground flaxseed + 2 TBSP water)
3/4 cup full-fat coconut milk
1 tsp apple cider vinegar
1/4 cup vegan chocolate chips
1/4 cup chopped strawberries (or other fruit)
Preheat oven to 400 degrees. Combine dry ingredients. Cut in coconut oil. Add wet ingredients and toss until liquid is absorbed. Add chocolate and fruit and toss. On a lightly-floured surface, pat into a circle 1″ in thickness, and cut into 6 or 8 wedges. Alternatively, make drop scones or use a cookie cutter for shapes. Transfer to baking tray (liner not necessary). Bake for 22-25 minutes, until golden brown on the bottom.
For the chia pudding, blend 1 1/4 cups plant milk of choice with dates (or sweetener of choice) and 1/2 cup of berries. Combine with 1/3 cup chia seeds and refrigerate for several hours or over night.
For coconut cream, chill a can of full-fat coconut milk in the fridge to separate the cream from the water. Scoop chilled coconut cream into a bowl and add a few drops of stevia or a few teaspoons of other sweetener of choice. Add a few drops of vanilla. Whip with a hand blender.
Layer chia pudding and coconut cream with granola, fruit and any other toppings (e.g. cacao nibs, coconut flakes, buckwheat groats).
//Stuffed French Toast
For the almond cream cheese, soak 1 cup raw almonds for several hours or over night. Optionally, peel off the skins. Process with the juice from half a lemon, a splash of vanilla, and a medjool date or a few teaspoons of other sweetener of choice. Add water as needed to blend.
For French toast, combine 1/2 cup plant milk with 1 egg’s worth of egg replacer such as VeganEgg or EnerG. (Alternatively, use a flax or chia egg.) Add 1/2 tsp cinnamon, a dash of nutmeg, a splash of vanilla and 1/2 TBSP of your preferred sweetener (or to taste).
Sandwich a dollop of almond cream cheese between 2 slices of stale bread spread with fruit preserves. Dip in vegan egg mixture and fry on medium heat for 2-3 minutes per side, until golden brown (using oil or vegan butter). Top with fresh fruit and coconut cream.
“Hearts in Motion” by Vexento