|
|
|||
More Dherbs Services
▪ Articles
▪ Ask The Herbalist ▪ Astrology Chart ▪ Alternative Health Directory ▪ Archives ▪ Community Board ▪ Contact Us ▪ Detox Troubleshooting ▪ DhTV ▪ Discounts ▪ Dherb's Blog ▪ Dherb's Radio
▪ Dherb's Downloads
▪ Dherb's Essentials ▪ Dietary Choices ▪ Events ▪ Food Combing Chart ▪ FAQ ▪ Herbal Chart ▪ Herbal Glossary ▪ Interview ▪ Meditation ▪ News ▪ Newsletter Online Store• All Herbal Compounds Featured ServicesOUR COMPOUNDSDherbs.Com #1 in all-natural herbal compounds (herbaceuticals), organic vitamins and minerals, natural formulas, cleanses and regimens, and other natural substances. No Fillers! No Binders! No Preservatives! No Additives! 100% Vegan, Halal, Kosher, and Pareve!
|
Vegan Breakfast
French Toast INGREDIENTS 4 tablespoons flour DIRECTIONS Mix flour, soymilk, sugar, cinnamon, and nutmeg in a bowl. Add flour slowly to avoid clumping. Dunk the bread; cook in a lightly greased frying pan. Using vegan butter gets best results for golden brown french toast. Sprinkle a bit of powdered sugar on top. Note: For best taste, use vanilla soy milk. SOURCE: VegFamily.com
Brainless Banana Pancakes INGREDIENTS 1 cup flour DIRECTIONS In a large bowl, sift the flour and baking powder together. In a small bowl, mash the banana with a fork and add 1/4 cup of the milk, mixing together until there are no lumps. Add the banana, sweetener, and remaining soy milk to the dry mix and stir together until "just mixed." Portion out about 3/4 to 1 cup of batter onto a hot non-stick pan or a lightly oiled frying pan and cover with a lid. Let sit on medium heat until the center starts to bubble and become sturdy. Flip pancake over and cook other side until golden brown. Repeat process until all the batter is gone. Garnish with fresh fruit and maple syrup. 3 servings SOURCE: VegFamily.com, Sarah Kramer Breakfast Bananas INGREDIENTS 1/2 tablespoon walnut oil (for frying) DIRECTIONS Heat walnut oil in skillet over medium-high heat. Place banana slices in skillet and sprinkle cinnamon over bananas. Cook until golden brown, then flip. Serve warm with soy milk. NOTE: Can also be served chilled SOURCE: VegFamily.com, Suzy
Blueberry Buckwheat Pancakes DRY INGREDIENTS 1/2 cup whole grain buckwheat flour WET INGREDIENTS 1 cup soy milk DIRECTIONS Squeeze a bit of lemon juice into the soy milk and let it sit a few minutes to thicken up. In a separate bowl, combine the dry ingredients and set aside. Once the soy milk has thickened up, give it a stir and pour a small amount of it into a dish and whisk in a slightly heaping teaspoon of egg replacer powder. Stir the remaining wet ingredients into the soy milk mixture and pour over dry ingredients. Mix batter until ingredients are just combined. Lumps are fine. At this point you can either gently fold in blueberries (if using frozen berries, don't bother to thaw them) or sprinkle the blueberries over the pancake batter after you pour it into the skillet (they'll sink into the batter). Cook pancakes in a lightly oiled and preheated non-stick skillet. I use a 1/3 cup measure to pour the batter into the skillet and end up with a total of six pancakes everytime. Serve pancakes with maple syrup. NOTE: Pancakes can be a nice "breakfast for dinner" especially in the heat of summer. Sprinkle the blueberries on top of the pancake after you pour the batter into the pan. This will keep the batter from turning blue, which happens when you stir the berries into the batter. SOURCE: VegFamily.com, Cassie Young
Legendary Flapjacks INGREDIENTS 1-1/2 cups oats DIRECTIONS Preheat oven to 375°F (190°C). Melt margarine and syrup over medium heat until they are mixed. Add dry ingredients and mix thoroughly. Place mixture in small/medium sized baking tray and bake for approx. 15-20 minutes or until top goes golden brown. When done, let stand 5-10 minutes and then score into pieces. Put in refrigerator overnight to set. Score again and cut into pieces. SOURCE: Mary Corpening Barber, Sara Corpening, and Lori Lyn Narlock NOTE: I tend to use rough measurements and I often slightly undercook to retain moistness. I usually add walnuts or brazil nuts together with seeds - sunflower, sesame and poppy. Pine nuts and crushed linseed are also good to add. SOURCE: VegFamily.com, Olorin
Home-Style Hash Browns (Vegan) INGREDIENTS 4 large potatoes, peeled and grated DIRECTIONS In a medium-sized bowl, mix all ingredients (except oil) into a batter. In a cast-iron skillet or non-stick pan, heat oil. Add batter to hot skillet, forming a circle. Cook until golden brown then flip to brown the other side. Variation: Lightly oil a baking sheet, and bake at 350 degrees F for 25 minutes. Serves: 8 Prep time: 25-35 minutes SOURCE: HappyCow.net, Incredibly Delicious, Recipes for a New Paradigm cookbook
Carrot Pineapple Sunshine Muffins INGREDIENTS 1/2 cup vanilla soy yogurt (or any flavour) DIRECTIONS Preheat the oven to 350°F and lightly grease a non-stick 12 cup muffin tin. In a large bowl, whisk together the soy yogurt, soy milk, and ground flaxseed. Whisk in the canola oil and maple syrup. Squeeze the crushed pineapple to remove as much excess juice as possible and add to the bowl, along with the reserved pineapple juice, carrot orange zest, and raisins, and thoroughly mix. Sift in the flour, baking powder, baking soda, ginger, cinnamon and salt. Stir only just enough to moisten the dry ingredients. Makes about 12 SOURCE: VegFamily.com, Heather Mills
Energy Bars INGREDIENTS 1/4 cup sesame seeds DIRECTIONS Place sesame seeds, sunflower seeds, raisins, and figs in food processor with metal blade. Chop until everything is ground together. Add nut or seed butter and mix until combined. Roll mixture into balls or press into 8-inch round cake pan and cut into 1-inch squares. Keep refrigerated. Makes about 3 dozen Note: Nuts can be substituted for seeds and other dried fruit can be substituted for raisins and figs. Variation Coconut Energy Bars: Add 1/2 cup unsweetened coconut to mixture. Add a little coconut milk if necessary to help balls hold together. SOURCE: VegFamily.com, Cathe Olson Cinnamon Sweet Rice INGREDIENTS rice, any variety INSTRUCTIONS Boil or steam rice. Stir in 1/2 tablespoon of margarine for each cup of cooked rice. Stir in 3 tablespoons of sweetener per cup of cooked rice. Add cinnamon to taste. NOTE: Cheap to make and tastes good. SOURCE: VegFamily, Kimberly
Cranberry Orange Muffins INGREDIENTS 1 cup orange juice 1 tablespoon grated orange peel DIRECTIONS Preheat oven to 375°F. Oil muffin tins. Place juice, grated orange peel, sweetener, and cranberries in small saucepan over medium-low heat. Heat until steam begins to rise. Remove from heat. Stir in oil. In separate bowl, sift flours, baking powder, baking soda, and sea salt together. Stir in ground flaxseeds. Mix cranberry mixture into flour mixture. Stir just until combined. Pour batter into prepared muffin tins. Bake 18 to 20 minutes, or until tester inserted in center comes out dry. Makes 1 dozen Note: Use a coffee grinder, seed grinder, or blender to grind the flaxseeds. SOURCE: VegFamily.com, Cathe Olson from The Vegetarian Mother's Cookbook
Vegan French Toast - French Toast Kebabs INGREDIENTS 4 slices of the bread of your choice (we prefer spelt or cinnamon swirl bread) DIRECTIONS Whisk the milk, flour, egg replacer, cinnamon and sugar together in a shallow bowl. Heat oil in a pan over low-medium flame. One at a time, dip bread into the milk mixture for 2 seconds on each side. Transfer to pan and let cook on each side for until browned, about 5 minutes. Remove form pan and let cool slightly. Then cut each piece into 6-8 smaller pieces using a knife or small cookie cutters to make shapes. Place French toast pieces onto a bamboo skewer. Serve with maple syrup in a small container for dipping. SOURCE: VegFamily.com, Ginger Carlson
Homemade Granola Recipe (Vegan) INGREDIENTS 2 cup rolled oats (not quick-cooking) DIRECTIONS In a large bowl, stir all ingredients together and pour evenly into a roasting pan. Bake at 200F degrees for 3 1/2 hours, stirring every 20 minutes. Remove granola immediately and place into a container. Variation: Reduce sweetener as desired; or use other kinds of nuts and seeds. Serves 6 Prep time: 3.5 hours SOURCE: HappyCow.net
Millet Crunch Granola INGREDIENTS 2 1/4 cups rolled oats DIRECTIONS Preheat oven to 250°F. Place rolled oats and millet on baking sheet. Roast for 1 hour. In small pan, melt sweetener, tahini, and water together over low heat. In large bowl, toss oats, millet, and seeds with tahini mixture until completely coated. Spread on unoiled baking sheet, and bake for 30 minutes or until crisp. Stir once or twice during baking. Cool completely. Store in airtight container. Makes 8 servings Variation: Add 1/2 to 1 cup dried fruit to cooked granola and store as directed. Do not bake fruit. SOURCE: VegFamily.com, Cathe Olson Savory Breakfast Sausage INGREDIENTS 2 cups black-eyed peas (15 1/2 oz can, un-drained) DIRECTIONS Mash black-eyed peas and potato flour together in bowl. Add mushrooms together with peas and potato flour. Roll about 10 or so sausage shapes out of the mixture. Put spices on clean surface, and roll the "sausages" over the spice mixture, coating well. In frying pan on medium to low heat, in a little oil fry the sausages, carefully turning as they brown (and they do turn a nice golden brown). Serve hot and enjoy! Makes about 10 links. NOTES Make sure to use a gluten free potato flour if you are a celiac/allergic to wheat, such as Bob's Red Mill Potato Flour. If you are not sensitive to gluten, you can substitute the potato flour with regular wheat flour. This recipe is a favorite! It is wheat free, gluten free, soy free, and corn free! If you would rather have patties for a vegan burger, these work great that way as well. Make sure that the end mixture is not runny. This might happen if the un-drained can of black-eyed peas contains too much liquid (the liquid in a can of beans vary from brand to brand.) If yours is too runny to shape into sausage or patty shapes, add more flour until you can work with it. And this is why you should drain the mushrooms, if you're using canned mushrooms, otherwise there is way too much liquid. SOURCE: VegFamily.com, Paula
Seven Grain Breakfast with Carmelized Bananas INGREDIENTS 1/4 cup wheat berries DIRECTIONS Combine grains, cinnamon and water in a crock pot. Combine well, cover and cook six to eight hours on low setting. Check water content and add more as needed. Before serving, stir in the vanilla. Alternatively you may cook the grains in a rice cooker or in a heavy pot over low heat, stirring occasionally until grains are tender. Slice bananas and place in a frying pan with the maple syrup over medium-high heat. Flip bananas to cook and coat with the syrup on both sides, simmering to reduce syrup to thicken. Place grains in a bowl, sprinkle flaxseed over, and top with caramelized bananas. Serves four. SOURCE: VegFamily.com
Pancake Breakfast Sandwiches INGREDIENTS 1-3/4 cups soy or rice milk DIRECTIONS Measure the soy milk into a measuring cup and add the flax, vinegar, oil and agave, stirring well. Set aside while measuring remaining ingredients, or at least 2 minutes. In a large bowl, mix the flour, protein powder, baking powder, baking soda and sea salt. Pour the wet ingredients over the dry and mix just to blend (there should still be a few lumps here and there). Gently fold in the fruit. Heat a nonstick pan over medium heat (spray the pan with olive oil spray if desired). Using an ice-cream scoop or large spoon, measure out about 1/4 cup batter for each pancake and spread slightly in the pan. Cook about 3-4 minutes per side, until golden brown and puffed up. Serve immediately. Refrigerate or freeze leftovers for later use (may be defrosted in the toaster). Makes 10-12 pancakes. NOTE: Use leftover pancakes from Sunday brunch for breakfast another day. Simply spread one pancake with your favorite nut butter and/or jam, then top with another pancake for a quick and delicious breakfast. These light and foolproof pancakes are great with berries, apples, pears, or bananas. Unlike most vegan versions, they provide a good amount of protein on their own, due to the protein powder added to the batter. SOURCE: VegFamily.com, Ricki Heller Oats & Apples Breakfast Bars INGREDIENTS 3 cups rolled oats DIRECTIONS Mix the spices together and set aside. Lightly oil a 13" x 9" baking dish, and layer the ingredients as follows: Layer 1 Layer 2 Sprinkle half the spices over these two layers and then pour 1 1/2 cups of milk over the top. Layer 3 Top with remaining spices and nuts and pour the remaining 1 1/2 cups of milk over the top. Bake at 350 degrees for 30 minutes. Bars may be made ahead of time and frozen to be thawed and eaten throughout the week. Enjoy! SOURCE: VegFamily.com, Cynthia Mosher Tofu Scramble INGREDIENTS 2 packages extra firm tofu, drained and crumbled DIRECTIONS Cook vegetables in preheated wok or pan 5 minutes. Add crumbled tofu. Season as desired (I prefer curry powder) and stir gently. Cook 15 minutes, and serve. Serve with tortillas and salsa, or alone. Serves 6. SOURCE: VegFamily.com, Naomi
Toasted Oats INGREDIENTS rolled oats DIRECTIONS Toss oatmeal with olive oil so that it is very lightly coated. You should barely be able to see the oil. You don't want to saturate the oats. Salt to taste, then toast slowly on low heat (250 degrees). Lightly toss again every 15-20 minutes until it feels like a tender granola. SOURCE: VegFamily.com, Cristy
Stick-to-Your-Ribs Oatmeal Breakfast INGREDIENTS 1 cup regular rolled oats DIRECTIONS Combine first four ingredients and bring to a gentle boil over medium heat. Simmer for 3-5 minutes. Resulting product is thick, so a little more water may be added if desired. Remove from stove and add extract and sweetener. Other ingredients may be added as desired. Serve warm. Thickens upon standing. Makes 2 cups. May be split into 2 portions, if desired. NOTE: This recipe should provide 35 grams of protein (10 from oatmeal, 25 from protein powder), and 7 grams of fat. SOURCE: VegFamily.com, Victoria
Vanilla Crunch Granola INGREDIENTS 1 cup steel-cut oats DIRECTIONS Preheat oven to 350 degrees. In a large mixing bowl, combine steel-cut oats, rolled oats, almonds, walnuts, sunflower seeds, maple syrup, oil, vanilla, and salt. Spread on baking sheet. Bake 20 minutes or until golden brown, stirring every 5 minutes. Remove from oven and cool. Put granola in bowl and stir in the raisins and coconut. Store in airtight container up to 1 month. Makes about 4 cups SOURCE: VegFamily.com, Cathe Olson |
           |
|
|
|
|||
|
|||
