breakfast Archives - Forks Over Knives https://cms.forksoverknives.com/tag/breakfast/ Plant Based Living Tue, 13 Dec 2022 09:15:19 +0000 en-US hourly 1 https://wordpress.org/?v=6.2.2 https://www.forksoverknives.com/uploads/2023/10/cropped-cropped-Forks_Favicon-1.jpg?auto=webp&width=32&height=32 breakfast Archives - Forks Over Knives https://cms.forksoverknives.com/tag/breakfast/ 32 32 Baked Peaches with Granola Topping https://www.forksoverknives.com/recipes/vegan-breakfast/baked-peaches-granola-topping/ https://www.forksoverknives.com/recipes/vegan-breakfast/baked-peaches-granola-topping/#comments Wed, 11 Aug 2021 17:22:42 +0000 https://www.forksoverknives.com/?post_type=recipe&p=157713 In this whole-fruit breakfast crisp, a crunchy oat topping perfectly complements sweet peaches drizzled in cinnamon- and ginger-spiced orange juice. Add a...

The post Baked Peaches with Granola Topping appeared first on Forks Over Knives.

]]> In this whole-fruit breakfast crisp, a crunchy oat topping perfectly complements sweet peaches drizzled in cinnamon- and ginger-spiced orange juice. Add a dollop of dairy-free yogurt on top and you have the ultimate morning meal. 

Tip: For beautiful baked peaches, seek out freestone peach varieties rather than clingstone types, which don’t separate easily from the pit. Most grocery stores only sell freestone varieties, so it should be easy to get perfectly halved fruit. To make this gluten or nut free, use certified gluten-free oats and omit the walnuts.

Yield: Makes 12 peach halves + 3 cups granola
  • 6 fresh peaches, halved and pitted (peeled, if desired)
  • 1 tablespoon lemon juice
  • 2 cups rolled oats (choose certified gluten-free if you're avoiding gluten)
  • ⅓ cup dry millet
  • ⅓ cup dried cherries
  • ¼ cup chopped walnuts
  • 3 tablespoons orange juice
  • 3 tablespoons pure maple syrup
  • 1½ teaspoons ground cinnamon
  • 1½ teaspoons ground ginger
  • 1 container vanilla vegan yogurt (optional)

Instructions

  1. Preheat oven to 350°F. Place peaches cut sides up in a 13×9-inch baking dish. Brush cut edges with lemon juice. In a medium bowl toss together oats, millet, cherries, and walnuts. In a small bowl stir together orange juice, maple syrup, cinnamon, and ginger. Drizzle over oat mixture and toss to coat. Sprinkle over peaches.
  2. Bake 30 to 40 minutes or until peaches are tender and granola is browned. If desired, top warm peach halves with vanilla plant-based yogurt and additional maple syrup.

The post Baked Peaches with Granola Topping appeared first on Forks Over Knives.

]]> https://www.forksoverknives.com/recipes/vegan-breakfast/baked-peaches-granola-topping/feed/ 12 Breakfast Tostadas https://www.forksoverknives.com/recipes/vegan-breakfast/breakfast-tostadas/ https://www.forksoverknives.com/recipes/vegan-breakfast/breakfast-tostadas/#comments Mon, 09 Aug 2021 16:36:22 +0000 https://www.forksoverknives.com/?post_type=recipe&p=157717 These Mexican-inspired vegan breakfast tostadas combine fresh veggies, creamy avocado, and crispy corn tortillas for a morning meal that’s hearty and healthy....

The post Breakfast Tostadas appeared first on Forks Over Knives.

]]> These Mexican-inspired vegan breakfast tostadas combine fresh veggies, creamy avocado, and crispy corn tortillas for a morning meal that’s hearty and healthy. Chickpea flour (also known as besan or gram flour) makes a cholesterol-free substitute for eggs that will keep you satisfied as you start your day. Turn up the heat by adding a spoonful of pico de gallo salsa with a zesty mix of jalapeño, cilantro, and lime juice.  

Tip: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

Yield: Makes 12 tostadas
  • 1½ fresh jalapeño chiles (see tip, recipe intro)
  • 1 medium tomato, chopped
  • ¾ cup onion, chopped
  • ¼ cup fresh cilantro, chopped
  • 2 tablespoons lime juice
  • 12 6-inch corn tortillas
  • ¾ cup red bell pepper, chopped
  • 2 cups fresh broccoli, coarsely chopped
  • 1 cup chickpea flour (also called besan)
  • 2 tablespoons nutritional yeast
  • 1 teaspoon regular or sodium-free baking powder
  • 1 teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • 1½ cups unsweetened, unflavored plant-based milk
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 2 cups chopped romaine or salad greens
  • ½ of an avocado, seeded, peeled, and sliced
  • 1 lime, cut into wedges

Instructions

  1. For Fresh Pico de Gallo, in a medium bowl combine 1 thinly sliced jalapeño chile, the tomato, ¼ cup of the chopped onion, the cilantro, and lime juice. Cover and refrigerate until ready to serve.
  2. Preheat oven to 375°F. Place tortillas directly on oven rack; bake 8 to 10 minutes or until crisp. Cool on a wire rack.
  3. Finely chop the remaining ½ jalapeño chile. In a large nonstick skillet cook bell pepper, the remaining onion, and the chopped jalapeño over medium for 3 to 4 minutes, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add broccoli; cook 2 to 3 minutes or just until color brightens.
  4. In a large bowl combine the next five ingredients (through turmeric). Gradually add milk, beating until mixture is smooth. Add to skillet; cook 10 to 15 minutes or until thickened, stirring frequently. Season with salt and black pepper.
  5. To serve, top tortillas with romaine, broccoli mixture, Fresh Pico de Gallo, and avocado. Serve with lime wedges.

The post Breakfast Tostadas appeared first on Forks Over Knives.

]]> https://www.forksoverknives.com/recipes/vegan-breakfast/breakfast-tostadas/feed/ 7