Climate-Friendly Vegan Breakfast Recipes
RECIPE
Amira, aka Move & Munch, is a self taught plant-based food blogger from NY. She created two delicious and healthy climate-friendly plant-based breakfast recipes for you to enjoy on Earth Day and beyond!
Her passion for dance, wellness, and her need to create led her on this journey to becoming a recipe creator. She is a practicing yogi that prioritizes mental health and mindfulness through food and movement. She enjoys making plant-based foods accessible and delicious. Check out her simple and tasty recipes for Chickpea Pancakes with Pistachio Cream and a Chia Pudding Parfait with homemade Granola!
Watch her cooking demo below!
Savory Chickpea Pancakes with Pistachio Cream
Prep time: 30 min
Cook Time: 1 hour
Total Cook Time: 1 hour 30 min
Yields: About 4 servings
INGREDIENTS
Chickpea Pancakes
2 cups chickpea flour
2 cups almond milk
1 tsp baking powder
1 Tbsp olive oil
2 Tbsp nutritional yeast
1 tsp garlic powder
1/2 tsp black pepper
2 tsp salt
Pistachio Spread
1 1/2 medium sized Avocado
1/2 cup Pistachios
1/3 cup Almond milk
1 tsp Salt
1/4 tsp Black pepper
2 Tbsp olive oil
Veggie Topping
2 cups chopped white mushrooms
1 cup shredded carrots
1-2 handfuls of spinach
1/4 cup chopped yellow onion
2 Tbsp olive oil
Salt & pepper to taste
INSTRUCTIONS
To a food processor or blender add your avocados, pistachios, almond milk, 1 tsp salt, 1/4 tsp black pepper, and 2 Tbsp of olive oil.
Blend until smooth and set off to the side.
In a medium sized mixing bowl add your chickpea flour, baking powder, nutritional yeast, garlic powder, 2 tsp salt and 1/2 tsp black pepper.
Mix your dry ingredients.
Add your wet ingredients, almond milk and olive oil.
Mix your wet and dry ingredients. Wisk gently.
In a lightly greased pan add your pancake mix to a medium sized pan on low heat.
Cook until bubbles start to form on the top of your pancake then flip, and cook for another 1 minute or so.
Repeat until you finish your batter.
In a pan add 2 Tbsp of olive oil, your onions, carrots, and mushrooms. Cook until soft.
Season to taste with salt and pepper.
Heat your pistachio cream in a pan for a couple of minutes just to warm it up.
Assemble your breakfast pancake. Add your pistachio cream and veggie topping to your chickpea pancake and enjoy!
Creamy Pesto Pasta
Prep Time: 4-6 hour (chia pudding to set)
Cook Time: 20 minutes
Total Cook Time: 30 minutes + setting time
Yields: About 2-4 servings
INGREDIENTS
Coconut yogurt
Granola Layer
2 cups oats
3/4 cup maple syrup
1/3 cup pumpkin seeds
3 Tbsp hemp seeds
1/2 cup raisins
1 tsp cinnamon
1/3 cup pecans
1/2 tsp salt
1 tsp vanilla
2 Tbsp ground flax
Chia Pudding Layer
1/4 cup chia seeds
3/4 cup almond milk
1 Tbsp maple syrup
1/2 Tbsp ground flaxseeds
INSTRUCTIONS
To an air tight jar or container add your chia seeds, almond milk, 1 Tbsp maple syrup, and 1/2 Tbsp ground flaxseeds.
Mix it well, add your lid and allow it to set in the refrigerator over night or for 4-6 hours.
To a large mixing bowl add your oats, pumpkin seeds, hemp seeds, raisins, cinnamon, pecans, salt, and ground flaxseeds.
Mix your dry ingredients.
Add your vanilla extract and 3/4 cup maple syrup to your dry mixture.
Mix until everything is well combined.
On a tin foil lined baking try add your granola mixture and spread out, but not too thinly.
Pat your granola down with the back of a spatula so your granola with stick together.
Bake on 350 degrees Fahrenheit for 20 minutes. Mix half way through baking time.
Allow your granola to cool completely before serving.
In a clean glass or jar layer your chia pudding, coconut yogurt, and granola. Repeat this until your glass is full and enjoy!
Connect with Amira J. online
Instagram: @moveandmunch
YouTube: Move and Munch
Website: https://moveandmunch.com/
Email: moveandmunch.aj@gmail.com