There are several questions I ask myself before I start any recipe. How many ingredients does the recipe have. Are the directions easy to understand? How long will the recipe take to put together? Can I double or triple the recipe easily? Does it keep? Can I freeze it if I make too much?
Vegan recipes for beginners is all about getting the most that you can with very little effort and time. These simple recipes can be made in advance, require very little prep work, pack everything you need into one recipe, and can be customized to fit whatever your heart’s desire.
It all starts with the very first meal of the day. These recipes pack a wallop to start things out right. The very first recipe is overnight oats. You can make these for 3-5 days, and they are an awesome way to start your morning right.
I use old fashioned oats and they come out terrific so I don’t see why the quick oats wouldn’t work. Just, please, don’t use steel cut oats. Those don’t work. At all. So it’s a 1:1 ratio of oats and whatever liquid you want. I use light vanilla soy milk because I like my oats super sweet.
After that it’s all about what you want to put in your oats. I put a lot in mine to flesh it out and make it taste awesome! I almost never use measurements for my add ins, so you’ll need to play and see what works best for you. I always put in a tablespoon of chia seeds for the Omega-3’s and the vitamin K. I also add a heaping tablespoon of peanut powder for the protein, and because it tastes good without all the fat regular peanut butter has.
Next comes shredded coconut. I usually add about a palm-full of that. I add in 3-4 tablespoons of coconut sugar to really sweeten it up. I also add cocoa powder to turn it more into a dessert I can eat in the morning. To make sure it isn’t too dry applesauce is next. That’s normally somewhere between 3 tablespoons and a quarter cup. Have I mentioned I normally don’t measure these ingredients?
I put my concoction in glass pint canning jars, which can be found at your local Walmart for pretty cheap. Once I add all the ingredients above I stir really well. Then I top with a frozen fruit of my choice, normally strawberries. All in all this takes me about half an hour and then I don’t have to worry about breakfast for awhile.
Pancake in a Mug:
The next recipe is easier to make, but doesn’t really do well with cooking in advance. It is the pancake in a mug recipe and require just two ingredients to make. I tend to have about four instead because who doesn’t want fruit and syrup with their pancake? Well, at least the syrup, right?
The recipe is this 1/3 to 1/2 cup Bisquick, depending on how big your mug is, and how hungry you are, and milk. I use light vanilla soy milk again because the sweeter the better. You want to make it a pancake consistency, so not too thin, but definitely enough to remove all the big clumps. I don’t measure this either if you can’t tell. I just add it to the mug for less dish washing. If you feel adventurous go ahead and add some frozen fruit. I wouldn’t recommend anything larger than a big blueberry, so no strawberries unless they’re diced. This will add cooking time onto your pancake.
Put the mug into the microwave and put it on for one minute. Check for done-ness. The top should be sponge like to the touch, and no mix should come away when you press down. Please be careful as the mug will be hot. Double check he handle and make sure you’re not going to burn yourself because that is no fun. If it isn’t done, that’s fine. Just continue to cook it a minute at a time until it’s done.
When your pancake is done you can either dump it out onto a plate or eat straight from the mug. If you want to take it out just run a knife around the edge, pushing in now and then to get the bottom to release. Top with whatever strikes your fancy. For me? Drowning it in pure maple syrup is the only way to go.
If you have the extra time, then whipping up these guys in advance won’t be a problem. Just make sure you watch your waffle iron since burned waffle takes forever to clean up. It also doesn’t smell that great either. This is a Sunday tradition with my mom, and as long as we are both in town gets made every single week. We normally double this recipe, and it is one of the few breakfast recipes that I actually measure.
It starts off with making a chia egg. Simply put 1 tablespoon of chia seeds i a bowl with 3 tablespoons water and stir. Let sit for a minute or so and the stir again. You’ll be getting the rest of the ingredients together so by the time you are ready the “egg” should have gained a gel like texture. If you don’t have chia seeds, then flax meal should work just as well. Applesauce or half a banana can substitute, but they won’t be very crisp waffles, which is a must with my family.
You’ll also need 2 cups of Bisquick, and 1 1/3 cup milk. The family loves light vanilla soy milk as much as I do. The last ingredient is 2 tablespoons of applesauce. Oil can be substitutes if you want, but we like to keep our oil consumption as low as possible. We also add cinnamon because when it’s cooking it smells so good!
Now just whip it together until most of the clumps are gone and you are ready to go. Don’t worry about it sticking to the waffle iron, it shouldn’t, and there is always Pam non-stick cooking spray, which my family does use, just to make sure. We top with fruit that’s been heated up to release their juices, pure maple syrup, and peanut powder butter, which is made by mixing peanut powder with maple syrup, for sweetness, light vanilla soy milk, and cinnamon which just brings out the peanut flavor.
These are three recipes which are easy to make, doesn’t take a lot of time, and can be very basic or very jazzed up depending on how you want it that day. If you want to ask anything or share, please feel free to comment. Good luck and happy cooking!