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GO VEGAN! Breakfast, Lunch and Dinner...Solved!

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Whether you are a long term Vegan or just beginning... RELAX! We have you covered with a quick and easy look at Breakfast, Lunch and dinner... SIMPLIFIED!

BREAKFAST!

Check out this amazing, cruelty free recipe for Blueberry Oatmeal Waffles!

1 cup white whole wheat flour

1 tablespoon baking powder

1/2 teaspoon salt

1/4 teaspoon ground allspice

1 cup quick cooking oats

1/3 cup unsweetened applesauce

1 1/2 cups unsweetened almond milk (or your fave non-dairy milk)

3 tablespoons pure maple syrup

2 tablespoons canola oil

1 teaspoon pure vanilla extract

1 1/2 cups frozen blueberries

 

VEGAN3-breakfast

 

Sift flour, baking powder, salt and allspice into a mixing bowl. Mix in the oats. Make a well in the center and add applesauce, milk, maple syrup, oil and vanilla. Stir with just until combined.

Let batter rest for 5 minutes or so, it will thicken a bit. Fold in the blueberries. Don’t worry too much about the blueberries bleeding into the batter, it’s no biggie.

Cook in waffle iron according to manufacturer directions. In my 8 inch waffle iron, I use a heaping 1/2 cup of batter. Remember to spray or brush the iron with oil in between each waffle.

 


 

Ok, Breakfast was delicious... so what about lunch  Well then, check out this amazing recipe for Spicy Buffalo Chickpea Wraps... Sooooo goooood!!

DRESSING + SALAD

1/4 cup + 2 Tbsp (90 g) hummus

1 1/2 - 2 Tbsp (37-45 ml) maple syrup, plus more to taste

1 small lemon, juiced (2 Tbsp or 30 ml)

Hot water to thin (1-2 Tbsp or 15-30 ml)

1 head romaine lettuce or 1 bundle kale, cleaned, large stems removed, roughly chopped

BUFFALO CHICKPEAS

1 15-ounce (425 g) can chickpeas, rinsed, drained and dried (~ 1 1/4 cups when drained)

1 Tbsp (15 ml) coconut oil (or sub grape seed or olive oil)

4 Tbsp (45-60 ml) hot sauce*, divided (I used Louisiana’s Pure Crystal Hot Sauce)

1/4 tsp garlic powder (or sub 1 garlic clove, minced)

pinch sea salt

FOR SERVING

3-4 vegan-friendly flour tortillas, pita, or flatbread

optional: 1/4 cup red onion, diced

optional: 1/4 cup baby tomato, diced

optional : 1/4 ripe avocado, thinly sliced

 

VEGAN3-lunch

 

-Make dressing by adding hummus, maple syrup, and lemon juice to a mixing bowl and whisking to combine. Add hot water until thick but pourable.

-Taste and adjust flavor as needed, then add romaine lettuce or kale, and toss. Set aside.

-To make chickpeas, add drained, dried chickpeas to a separate mixing bowl. Add coconut oil, 3 Tbsp hot sauce, garlic powder, and a pinch of salt - toss to combine/coat.

-Heat a metal or cast-iron skillet over medium heat. Once hot,

-add chickpeas and sauté for 3-5 minutes, mashing a few chickpeas gently with a spoon to create texture (see photo).

Once chickpeas are hot and slightly dried out, remove from heat and add remaining 1 Tbsp hot sauce. Stir to combine. Set aside.

To assemble, top each wrap with a generous portion of the dressed romaine salad, and top with 1/4 cup buffalo chickpeas and a sprinkle of diced tomatoes, avocado, and/or onion (optional).

Serve immediately. Store leftovers separately in the refrigerator up to 3 days, though best when fresh. You can enjoy the buffalo chickpeas cold, room temperature or heated up.

 


 

NOW... It's DINNER TIME!! Check this out!

Super Kale, Hemp and Flaxseed Oil Pesto

Pesto

2 to 3 cloves garlic

3 cups packed kale (about 1 small bunch)

¾ cup hemp seeds or toasted walnuts

2 tablespoons lemon juice (about 1 lemon)

¾ teaspoon fine-grain sea salt

¼ teaspoon ground pepper

Red pepper flakes, optional (if you want to add some kick)

¼ cup flaxseed oil or extra-virgin olive oil (more if desired)

Entirely optional: ⅓ cup grated Parmesan cheese

Pasta (if you want pasta...)

1 pound (16 ounces) whole grain pasta, like linguine

1 cup reserved pasta water

 

VEGAN3-dinnnerrrrrrr

 

Make the pesto: In a food processor, add the peeled garlic cloves and process until the garlic is minced. Add the kale, hemp seeds, lemon juice, salt and pepper. Turn on the food processor and drizzle in the oil. Process until the pesto reaches your desired consistency, stopping to scrape down the sides as necessary. Taste and add more lemon, salt or pepper if necessary. (You can thin out the pesto with more oil, but if you’re serving with pasta, keep in mind that you can also thin it out with reserved pasta cooking water.)

Cook the pasta (optional): Bring a large pot of salted water to boil. Add the pasta and cook until al dente, according to package directions. Reserve one cup cooking liquid before draining the pasta. Let the pasta and pasta water cool for a minute to make sure the high heat doesn't damage the flax oil pesto.

If you intend to have leftovers, transfer the amount of pasta you think you’ll be eating immediately to a serving bowl and mix in pesto with splashes of cooking water. Otherwise, you can mix the pasta and pesto together in your cooking pot, adding splashes of cooking water as necessary. Keep in mind that you have diluted the flavor a bit with the cooking water, so taste and add more lemon, salt or a drizzle of olive oil as necessary.

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