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The Vegetarian’s Breakfast Cookbook 50 Delicious and Satisfying Recipes
Алексей Сабадырь
This guide is for vegetarian food lovers looking for inspiration for healthy and delicious breakfasts. The book features a variety of recipes including omelettes, granola, fruit salads, oatmeal breakfasts and more. The book also contains useful nutrition tips and nutritional information for various ingredients.Author of the book are not responsible for the information provided. The book is for informational purposes only and does not call for action. Contact your doctor.
The Vegetarian’s Breakfast Cookbook 50 Delicious and Satisfying Recipes
Алексей Сабадырь
© Алексей Сабадырь, 2024
ISBN 978-5-0062-1280-0
Created with Ridero smart publishing system
Toast with avocado and tomatoes
Ingredients:
2 slices of whole grain bread
1 ripe avocado
1 tomato, sliced
Salt and pepper to taste
Optional: red pepper flakes, fresh herbs, or balsamic glaze for garnish
Instructions:
Toast the slices of whole grain bread until they reach your desired level of crunchiness. While the bread is toasting, cut the ripe avocado in half and remove the pit. Scoop the flesh into a bowl and mash it with a fork until it reaches your desired consistency. Add salt and pepper to taste.
Once the toast is ready, spread the mashed avocado evenly onto each slice.
Top the avocado-covered toast with slices of fresh tomato. Sprinkle with a little more salt and pepper, and garnish with red pepper flakes, fresh herbs, or a drizzle of balsamic glaze if desired.
Spinach and feta cheese omelette
Ingredients:
4 large eggs
1 cup fresh spinach, chopped
1/4 cup feta cheese, crumbled
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions:
In a small bowl, whisk the eggs together with salt and black pepper.
Heat the olive oil in a non-stick skillet over medium heat.
Add the chopped spinach to the skillet and cook for 2—3 minutes, until the spinach is wilted. Pour the whisked eggs over the spinach in the skillet. Cook the omelette for 2—3 minutes, or until the edges start to set. Sprinkle the crumbled feta cheese over one half of the omelette. Carefully fold the other half of the omelette over the cheese. Cook for another 2—3 minutes, or until the eggs are fully set and the cheese is melted. Slide the omelette onto a plate and serve hot.
Quinoa breakfast bowl with berries and almonds
Ingredients:
1 cup quinoa
2 cups water
1/4 teaspoon salt
1/2 cup sliced almonds
1 cup mixed berries (such as strawberries, blueberries, and raspberries)
1/4 cup honey
1/2 teaspoon cinnamon
1/2 cup Greek yogurt
Instructions:
Rinse the quinoa in a fine-mesh strainer under cold running water for 30 seconds.
In a medium saucepan, combine the quinoa, water, and salt. Bring to a boil over medium-high heat.
Reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the water is absorbed.
In a small nonstick skillet, toast the almonds over medium heat, stirring frequently, for 3 to 5 minutes, or until golden brown and fragrant.
In a small bowl, toss the berries with the honey and cinnamon.
To assemble the breakfast bowls, divide the quinoa among four bowls. Top each with 1/4 cup of the Greek yogurt, followed by the honey-cinnamon berries and the toasted almonds.
Serve immediately and enjoy!
This quinoa breakfast bowl with berries and almonds is a nutritious and delicious way to start your day. It’s packed with protein, fiber, and antioxidants, and it’s easy to customize with your favorite fruits and nuts. Plus, the sweet and tangy honey-cinnamon berries add a burst of flavor that will make your taste buds sing. Give it a try and see for yourself!
Chia seed pudding with fruit
Ingredients:
1/4 cup of chia seeds
1 cup of almond milk (or any other type of milk)
1 tablespoon of honey
1/2 teaspoon of vanilla extract
Assorted fruits (such as berries, bananas, kiwi, or mango)
Instructions:
In a mixing bowl, combine the chia seeds, almond milk, honey, and vanilla extract. Stir well to ensure that the chia seeds are evenly distributed.
Cover the bowl and refrigerate for at least 4 hours, or overnight. This will allow the chia seeds to absorb the liquid and create a pudding-like consistency.
Once the chia seed pudding has set, give it a good stir to break up any clumps that may have formed.
Serve the chia seed pudding in individual bowls or jars, and top with your favorite fruits. You can also add a drizzle of honey or a sprinkle of granola for extra sweetness and crunch.
Enjoy the chia seed pudding with fruits for a delicious and nutritious breakfast! It’s a great way to start your day with a healthy dose of fiber, protein, and vitamins from the fresh fruits.
Tofu scramble with vegetables
Ingredients:
1 block of firm tofu, drained and crumbled
1 tablespoon olive oil
1/2 onion, diced
1 red bell pepper, diced
1 cup spinach, chopped
1 teaspoon turmeric
1 teaspoon garlic powder
1/2 teaspoon cumin
Salt and pepper to taste
Optional: nutritional yeast, hot sauce, avocado, salsa
Instructions:
Heat olive oil in a large skillet over medium heat.
Add the diced onion and red bell pepper to the skillet and sauté for 3—4 minutes, until the vegetables begin to soften. Add the crumbled tofu to the skillet, stir to combine with the vegetables, and let cook for 2—3 minutes.
Sprinkle the turmeric, garlic powder, and cumin over the tofu mixture and stir to evenly distribute the spices. Add the chopped spinach to the skillet and cook for an additional 2—3 minutes, until the spinach is wilted.
Season the tofu scramble with salt and pepper to taste.
Serve the tofu scramble hot, with optional toppings such as nutritional yeast, hot sauce, avocado, or salsa.
Vegan banana pancakes
Ingredients:
1 cup of all-purpose flour
1 tablespoon of sugar
2 teaspoons of baking powder
1/4 teaspoon of salt
1 ripe banana, mashed
1 cup of non-dairy milk (such as almond or soy milk)
1 tablespoon of vegetable oil
1 teaspoon of vanilla extract
Instructions:
In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
In a separate bowl, mash the ripe banana and add it to the dry ingredients.
Pour in the non-dairy milk, vegetable oil, and vanilla extract. Mix until just combined; do not overmix.
Heat a non-stick skillet or griddle over medium heat.
Scoop 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
Repeat until all the batter is used.
Serve your vegan banana pancakes warm, topped with sliced bananas, maple syrup, or your favorite vegan toppings.
Fresh Fruit & Granola smoothie bowl
Ingredients:
1 cup of mixed frozen fruit (such as strawberries, blueberries, and bananas)
1/2 cup of vanilla Greek yogurt
1/2 cup of almond milk
1/4 cup of granola
1 tablespoon of honey
1 tablespoon of chia seeds
1 tablespoon of shredded coconut
Fresh fruit for topping (such as sliced bananas, berries, or kiwi)
