This is part of a series called Weekly Bite, featuring plant-based recipes I’ve cooked from around the web. Links will take you to the original recipe—all recipes without links are created by me and shared at the bottom of the post. Catch up on previous posts here.
This recipe has been my go-to since college. I keep frozen rice and broccoli on hand always, so I can make this whenever I’m low on groceries. It’s super nutritious, filling, and easy to make.
This was such a nice treat in the mornings, though I think it’ll be even more enjoyable during the warmer months of summer. I used my friend Jenn’s Almond Butter Granola on top, and it was perfect.
Red Lentil Coconut Soup // Scaling Back
I’m already excited to make this again!! It was flavorful, hearty, and made great leftovers. It was a welcome change to the canned soups I usually eat during the work week.
This is one of my favorite breakfasts to make because it uses items I always have around: oats, frozen berries, and chopped nuts. It doesn’t take long to make, and it’s perfect for chilly winter mornings.
This recipe feeds a CROWD! Be sure to use a deep casserole dish for this one, or have two standard ones handy—this recipe makes a ton of food. It’s incredibly delicious, nutritious, filling, and seems to just taste better with time. An ideal recipe to make on a Sunday before the week starts so you can enjoy the leftovers all week long.
Though when my sister in law made these in Colorado they were scones, at normal altitude these come out like cookies—so that’s what they are to me now! And let me tell you … yum! I need to order more almond flour, stat, so I can make these again.
Though I am a big muffin lover, I hate all of the added sugar that goes into them. This recipe, however, is sweetened only with banana, making it a really nice option for mornings, snacks, and even dessert. Great on its own, or with a little pat of Earth Balance on top.
Simple Tofu, Brown Rice & Broccoli Bowl
The easiest thing you’ll ever make
Firm or extra firm tofu, cubed
Brown rice, cooked
Steam broccoli using a vegetable steamer. Meanwhile, heat up a pan with a little bit of oil (I prefer coconut oil for stir-frying) on medium-high heat. Once the pan is heated, drop in the tofu, letting it sear for a little bit. Add soy sauce as you continue to cook—it will keep the tofu from sticking, and the tofu will soak it up for flavor. Once your tofu is cooked, remove it from the pan and assemble your bowl: brown rice, steamed broccoli, then tofu. Top it off with Sriracha for extra heat, if you wish :)
Berry & Walnut Oatmeal
A Borton Family original (serves two)
1 cup rolled oats, uncooked
1 cup frozen berries
2 tablespoons ground flax meal
1 teaspoon vanilla
Cinnamon, to taste
Toppings: Walnuts and agave nectar (optional)
Put the oats in a pot and cover with water (the oats should be completely covered, with maybe 1/2 inch or so of water above them). Begin cooking on medium heat. Meanwhile, heat up the berries either on the stovetop or in the microwave so that they’re defrosted and warm. When the oatmeal has absorbed a good amount of water, mix in the flax, vanilla and cinnamon. Continue cooking until all water is absorbed, adding more water if necessary during the cooking process. Divide the cooked oatmeal between two bowls, topping with berries and toppings of your choice.
Gluten Free Vegan Chocolate Chip Breakfast Cookies
Recipe courtesy of my sister in law Cathy
2 1/2 cups blanched almond flour
1/2 teaspoon sea salt
1/2 teaspoom bakin soda
1/3 cup grapeseed or olive oil
1/4 cup agave nectar
2 flax eggs
1 cup mini dark chocolate chips
Preheat the oven to 350 degrees (F). Mix all ingredients together in the order they’re listed. Drop the batter in large spoonfuls onto a baking sheet and bake for 12-17 minutes until they’re golden and set. Let cool for a few minutes, then enjoy!
Gluten Free Vegan Blueberry Banana Muffins
Recipe courtesy of my sister in law Cathy
3 cups blanched almond flour
1/4 teaspoon sea salt
1 1/2 teaspoons baking soda
2 tablespoons grapeseed or olive oil
3 flax eggs
4-5 pureed bananas (around 2 cups)
1 cup frozen blueberries (or blackberries)
Preheat the oven to 350 degrees (F). Puree the banana using a high-powered blender until it’s smooth. Mix all ingredients together in the order they’re listed, adding the blueberries at the very end while they’re still frozen. Drop the batter into a muffin tin with liners and bake for 35 minutes until they’re golden on top and set in the middle. Let cool for several minutes, then enjoy!