VEGAMEGA

Sunshine breakfast in bed

Make room for all kinds of voices

Fluffy Vegan Cinnamon Rolls

1. Warm up the water until it is between 100°-115° F and add 1 teaspoon of sugar, and all the yeast. Stir and let sit for a few minutes. Yeast should activate.

2. Add the coconut oil, salt, 2 cups of flour, remaining coconut sugar, and stir until the mixture comes together. Add additional flour in 1/2 cup increments until mixture pulls away from the sides of the bowl. Turn dough out onto floured surface and knead a few times until you form a smooth ball.

3. Combine the cinnamon + coconut sugar mixture. Dust the counter with more flour, and turn the dough ball out onto the floured surface.

4. Make dough rectangle about 12x16 inches. Spread melted coconut oil over the rolled out dough.

5. Sprinkle oil with cinnamon and coconut sugar mixture.

6. Starting at the long end closes to you, begin to (gently but tightly) roll the dough up into a log. You should get around 12 rolls.

Roasted Strawberries

Raw Coconut Mango Cream

Place all the ingredients (except mango) into a blender and puree until the filling is very smooth and creamy.

Blend mango.

Now pour the pureed mango on top of the cream and use a fork to create swirls.

Jungle Party Smoothie

Vegan Chocochip Oat Pancakes

Blend ground flax seed + water in blender. Wait for a couple minutes until you get thick texture. Add the rest of the ingredients.

Add 1 pinch of salt + 1/2 tsp of baking soda.

Blend in the blender until the oats are dissolved and a smooth pancake batter is formed.  If the batter is too thick, add a bit of milk.

Stir in the chocolate chips.

Pour batter (2 tbsp for each pancake) onto the hot, oiled pan. Cook for a couple minutes on the first side. Flip it, cook another minute.

Add toppings. I suggest fresh fruits, almonds, peanut butter, ...

I love you berry much.

Yummy Vegan Crepes

Vegan Energetic Rice Pudding 🚀

Perfect for tomorrow's breakfast 😜

Breakfast for your Sweetheart

1. Bring the water to a boil, add in the oats and salt. 2. Cook for 5 minutes. 3. Divide the chopped unsweetened berries (I used frozen), chopped nuts, dried berries, and oatmeal between two ramekins. 4. Top with the coconut sugar (optional).

Place the ramekins on a baking sheet and put in the broiler (or oven) on high for about 5 minutes.

Vegan Zucchini Tater Tots

( you will get approximately 40 tater tots)

_ 3 large russet potatoes, peeled 2 zucchinis, shredded 1½ teaspoons salt, plus more for sprinkling on top Olive oil _

Instructions:

1. Cook potatoes for 20-30 minutes. Drain water and cool down (potatoes still have to be warm).

2. Preheat oven to 190 C degrees.Grate potatoes and zucchini. Squeeze out the liquid. Add 1½ teaspoons salt. Mix everything together (use your hands wink emoticon You can also add spices like oregano, basil.

3. Form small cylinders with about 1 tablespoon per tater tot and place them on baking paper. Brush them with olive oil.

4. Bake until brown and crispy (about 30 minutes).

Vegan Chickpea Meatloaf

*** You will need:

3⅓ cups cooked chickpeas, drained and rinsed 1 onion 2 celery stalks 2 carrots 2 garlic cloves 2 cups breadcrumbs ½ cup unflavored soy milk 2 tbsp. soy sauce or tamari 2 tbsp. olive oil 2 tbsp. ground flax seeds 2 tbsp. tomato paste ¼ tsp. black pepper

*** How to