Potato Apple Savory Pancakes

A wonderfully creative and delicious take on savory pancakes, inspired by the book  “My Last Supper: 50 Great Chefs and Their Final Meals” by Melanie Dunea. While not a plant-based book, I found it fascinating to look into what some great chefs would like to have as their last meal. What struck me was how simple the dishes were for many of the chefs. Of course I was going to try a few of them so I started by veganizing this potato apple savory pancake. The original recipe belongs to Michelle Bernstein. I replaced the egg with flax egg, added lemon juice rub to prevent discoloration and added nutritional yeast to enhance the taste. It all came together beautifully, with a great form and texture, and a mild but flavorful savory taste. My plant-based version of the recipe is here:

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Garbanzo Bean Flour Omelette

Garbanzo bean flour omelettes are my new breakfast addiction. Besides the fact that they are packed with protein, and that they are amazingly tasty, they are also so very easy to make using just a handful of ingredients whisked together. Feel free to craft the flavor to your liking of course using your choice if spices. I personally went with one of my all time favorites, the Spicemode Tikka seasoning. You have heard me mention Spicemode before, I am so grateful to have discovered this company every time I crack open the lid of one of their spice blends, so fragrant, fresh and flavorful <3

The recipe, along with a video is below 🙂

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Vegan Caramel Granola


I have been having a lot of fun with vegan caramel variations lately and it only made sense to apply that to granola. The result was predictably amazing! I love this straight up as a snack, or in parfaits, or as cereal with almond milk. The easy recipe is below:
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Double Chocolate Granola

Double Chocolate Granola

One of my favorite breakfast options is a healthy, deliciously crisp granola served with either your favorite plant milk or yogurt. Oats are awesome sources of fiber and protein and make an excellent base for a nutritious start to the day. This granola makes it so much better and turns the breakfast into a chocolatey treat that you can feel great about. The recipe is below:

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Five Seed and Tahini Granola Bars

Five Seed and Tahini Granola Bars

This incredibly easy home made vegan protein bar is powered by five different superfood seeds, packing a serious amount protein as well as fiber, good fats and carbs. In a plant protein world largely dominated by soy, other beans, peas, gluten and nuts, the nutritional powerhouse seeds are often overlooked. But they are potent, and they are a nice alternative for those who wish to avoid or lessen soy, gluten or nut consumption.

This recipe is quite minimal, the only cooking involved is the toasting of the oats and the seeds but the bars themselves are not baked afterwards. The sweetening comes largely from dates and there is no added refined oil! And the result is a delightfully fresh and chewy consistency with an almost addictive texture due to all the variety of seeds.

I almost always have some of these available in the fridge or freezer and they are a life saver and an absolute treat. The recipe is below:
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Blueberry Oat Pancakes

Blueberry Oat Pancakes

Vegan pancakes made with rolled oats, peanut butter, blueberries and plant milk (veggemo!). I love how delicious and fluffy these turned out, and the texture due to the rolled oats add yet another dimension to be excited about. The recipe is below, right after a brief review of my plant milk of choice for this recipe.

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Quinoa Porridge with Pine Nuts

Quinoa Porridge with Pine Nuts

A hearty, filling, delicious breakfast option with a huge nutritional punch. I always loved the combination of quinoa and pine nuts. The subtle sweet flavor of the pine nuts perfectly complements the maple sweetened quinoa and the whole dish is brightened up with fresh fruits. The recipe is below.

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