Nurturing, ultra-cozy warm grains are the base of this creamy, mellow vegan breakfast that can be made in the moment for a tableful, or in advance for single servings throughout the work week.
Bring a large saucepan of water to a boil and add 2 tsp (10 mL) baking soda. Add shelled hazelnuts and stir in, being careful as it will easily foam up and spill over pot. Stir for 3 minutes, then drain in a sieve and run under cold running water. Use your hands or a small dish brush to rub skins off nuts.
To high-speed blender, add water and hazelnuts. Blend until milky in appearance, about 30 seconds. Using nut milk bag or cheesecloth-lined mesh sieve, strain hazelnut milk into large pot, leaving pulp behind for another use. Stir in maple syrup.
In medium skillet over medium heat, melt 1 Tbsp (15 mL) coconut oil; reserve remaining coconut oil and place in small bowl. Add oats to skillet and toast until fragrant, about 1 minute.
To hazelnut milk mixture, add toasted oats, 1/8 tsp (0.5 mL) salt, and nutmeg or cardamom. Bring to a boil, reduce to medium-low, and cook uncovered until oats are thickened to your liking, 10 to 15 minutes. If not eating immediately, transfer to large bowl, cover, and refrigerate for up to 1 week. Reheat on the stovetop with a splash of additional water, if needed.
To reserved coconut oil (still liquefied), stir in almond butter. Heat mixture briefly to combine if necessary, until smooth and very loose. To almond butter mixture, stir in remaining 1/8 tsp (0.5 mL) salt.
To serve, add hot porridge to bowls and top with berries and a spoonful of almond butter. Sprinkle with granola for a touch of extra crunch, if desired. If taking to go, pack hot porridge in a warmed thermal container and top with berries and almond-coconut butter. Pack granola separately and garnish right before serving, if using.
This recipe is part of the Plant-Based Prep School collection.
These breakfast pops are the perfect way to start a summer day. The surprise addition of homemade granola embedded in the pop takes this from a snack-time treat to a filling breakfast to fuel the day ahead. Incorporating fermented foods, such as yogurt, into our diet helps to enhance the body’s absorption of proteins, vitamins, and minerals. Customize these breakfast pops with whatever combination of fruit you have on hand.
This riff on everyone’s favourite childhood sandwich is a delicious snack on a sultry summer day. It’s like ice cream but with fewer calories and a more advantageous nutrition profile. And there’s no ice cream maker required! Easy freeze To freeze bananas for “nice cream” or smoothies, peel and chop ripe fruit into 1 in (2.5 cm) chunks. Spread out on baking sheet and place in freezer until solid, 2 or more hours. Transfer to airtight container for storage in freezer.
Make no mistake, meaty grilled tofu, sweet flame-licked salsa, and chunks of crispy sweet potato make for a meal prepared in the great outdoors that puts the yum in plant-based eating. A master’s touch Perfect spuds: Crispy potatoes on the grill are a revelation. But it’s best to give them a head start on the stovetop, so the potatoes heat through before the exteriors grill to a burnt crisp. Flavourful tofu: Giving tofu a 90-degree turn on the grill halfway through cooking each side will produce a nice crosshatch pattern that makes you look like a grill master. Plus, those overlapping grill marks give tofu even better flavour.
Combine pizza and taco night by firing up the grill. Sweet flame-licked onions, melty cheese, fiery salsa, hearty beans, and crispy flatbread crust all marry well in a no-fuss pizza that comes together fast enough to work within the confines of the weekday time crunch. Set up a work area near the grill so you have all your toppings within easy reach and ready to go. You can also use large Middle Eastern-style pitas for your base. Using store-bought pizza dough? If you want to go more traditional and use pizza dough, you can certainly stick with the grill. Stretch or roll pizza dough (about 1 lb/450 g) to roughly 1/2 in (1.25 cm) thick. It need not be perfectly round or square; it just has to be even thickness. Preheat grill to medium using indirect heat (for a gas grill, leave one burner off; for a charcoal grill, shovel coals onto one side of the grill) and lightly oil grill grates. Brush one side of dough with oil, then place on grill in an area not directly over the heat, oil side down. Once dough is lightly charred and just barely set, about 1 to 2 minutes, use pizza peel or big, flat spatula to transfer it to a work surface, grilled side up. Apply toppings and return pizza to indirect heat. Close grill lid, and heat until edges of crust are crispy and cheese has melted, 5 to 7 minutes.