For many vegans, breakfast can be the most problematic meal of the day as so much of the Standard American Diet (pancakes, omelets, even cereal and milk) are not plant-based. But maintaining a vegan diet should not stop anyone from participating in this essential meal—and enjoying it! Now, the duo who veganized the barbecue, Nadine Horn and Jörg Mayer, have returned to create the much-needed, plant-based dishes that will help you start your mornings right. Their new book, The Ultimate Vegan Breakfast Book is packed with tempting ideas for hot and cold drinks, baked confections, meals on-the-go, and staples like breads, spreads, and nut milks to fill the pantry.
The recipes in this book go beyond meat-free variations of classic breakfast foods—Poppy Seed Pancakes, Tofu Omelets, and Miso Oatmeal—by offering inventive, mouthwatering and fun recipes—Wake-Up Popsicles, Green Smoothie Bowls, and Earl Grey’s Poached Pears—that will surely gain a place among your favorite morning meals!
Try Nadine and Jörg’s recipe for Millet Quinoa Porridge bowl:
Preparation time 20 minutes • Makes 2 bowls
Ingredients
- 1/4 cup (50 g) millet
- 1/3 cup (50 g) quinoa, rinsed and drained
- Pinch of salt
- 1/4 cup (50 ml) almond milk
- 1/2 teaspoon ground cinnamon
- 1 pear, cored and sliced
- 1 handful fresh or frozen raspberries
1.Place the millet and quinoa in a small food processor, clean coffee grinder, or high-speed blender and process until roughly ground.
2.Place 2 cups (500 ml) water in a small pot and bring to a boil. Stir in the ground millet and quinoa and the salt. Lower the heat, cover the pot with a lid, and let simmer. After about 8 minutes, stir in the almond milk. Cook for 2 minutes more.
3.Stir in the cinnamon and remove the pot from the heat. Let sit, covered, for 2 minutes.
4.Divide the porridge into two bowls and top with the pear and raspberries.
The Ultimate Vegan Breakfast Book by Nadine Horn and Jörg Mayer
