Hannah McNeely | 5 Vegan Breakfasts for a Cold Climate 🥶 @HannahMcNeely | Uploaded February 2022 | Updated October 2024, 11 hours ago.
Click here for a FREE VEGAN MASTERCLASS on how to make your vegan lifestyle sustainable and effortless. hannahmcneely.com/minivegancourse
The VEGAN FOR GOOD digital course is now available! Go vegan, stay vegan. Make it a sustainable lifestyle. No matter what climate you live in! bit.ly/3J5Pp18
MY MOM AND I WROTE AN E-BOOK! hannahmcneely.com/ebook We hope you love it.
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RECIPES...
**Sweet potato bowl
INGREDIENTS
2 sweet potatoes
1 thumb of ginger, peeled and chopped
½ c. plant milk
1 medjool date (or 2 deglet dates), pitted
1 tbsp nut butter (optional)
1 tsp cinnamon
½ tsp turmeric
Dash of nutmeg
Toppings: toasted coconut flakes, toasted pecans, hemp seeds
METHOD
1. Roast sweet potatoes at 425 degrees for about an hour, or until the sugar is spilling out of them and they are very soft.
2. Once cool enough to handle, peel sweet potatoes and blend them with ginger, plant milk, and date.
3. Once that is fully blended and smooth, pulse in the almond butter and spices. Do not overblend because this will make the spices bitter.
4. Serve in a bowl with optional toppings like coconut and pecans.
**Millet porridge with fruit compote
INGREDIENTS
1 c. millet
1 c. plant milk
2 c. water
1 c. frozen mixed berries
1 c. frozen wild blueberries (or more mixed berries)
2 tbsp maple syrup
METHOD
1. Combine millet, coconut milk, and water in a saucepan and bring to a boil. Then lower the heat to medium and let it simmer for 20-25 minutes, covered. The millet should be fully cooked and the water fully absorbed.
2. In another saucepan, combine frozen mixed berries and frozen wild blueberries. Over medium heat, stir until the berries are thawed and hot. Add maple syrup, stir to combine, and simmer for a few minutes. You can continue cooking to reduce the liquid, or serve with more liquid.
3. Serve millet porridge with fruit compote on top.
**Beans on toast recipe from Minimalist Baker minimalistbaker.com/easy-baked-beans-on-toast-british-inspired/#wprm-recipe-container-75339
Roasted potatoes
INGREDIENTS
4 gold potatoes, cubed
1 onion, diced
1 red bell pepper, diced
1 yellow or orange bell pepper, diced
2 tsp garlic powder
½ tsp salt
1 tsp pepper
2 tsp chili powder
1 avocado, sliced, for topping
METHOD
1. Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
2. Place potatoes, onion, and bell pepper on the baking tray and sprinkle on the spices.
3. Bake for about 40 minutes, or until browned and fork tender.
4. Top with avocado, salsa, and other favorite toppings.
Kitchari recipe from Minimalist Baker: minimalistbaker.com/easy-kitchari-instant-pot-friendly/#wprm-recipe-container-77903
Click here for a FREE VEGAN MASTERCLASS on how to make your vegan lifestyle sustainable and effortless. hannahmcneely.com/minivegancourse
The VEGAN FOR GOOD digital course is now available! Go vegan, stay vegan. Make it a sustainable lifestyle. No matter what climate you live in! bit.ly/3J5Pp18
MY MOM AND I WROTE AN E-BOOK! hannahmcneely.com/ebook We hope you love it.
"Hey, Hannah, what's the music in your video?" I got it on Music Bed. Here, sign up for your free account! http://share.mscbd.fm/hannahmcneely
RECIPES...
**Sweet potato bowl
INGREDIENTS
2 sweet potatoes
1 thumb of ginger, peeled and chopped
½ c. plant milk
1 medjool date (or 2 deglet dates), pitted
1 tbsp nut butter (optional)
1 tsp cinnamon
½ tsp turmeric
Dash of nutmeg
Toppings: toasted coconut flakes, toasted pecans, hemp seeds
METHOD
1. Roast sweet potatoes at 425 degrees for about an hour, or until the sugar is spilling out of them and they are very soft.
2. Once cool enough to handle, peel sweet potatoes and blend them with ginger, plant milk, and date.
3. Once that is fully blended and smooth, pulse in the almond butter and spices. Do not overblend because this will make the spices bitter.
4. Serve in a bowl with optional toppings like coconut and pecans.
**Millet porridge with fruit compote
INGREDIENTS
1 c. millet
1 c. plant milk
2 c. water
1 c. frozen mixed berries
1 c. frozen wild blueberries (or more mixed berries)
2 tbsp maple syrup
METHOD
1. Combine millet, coconut milk, and water in a saucepan and bring to a boil. Then lower the heat to medium and let it simmer for 20-25 minutes, covered. The millet should be fully cooked and the water fully absorbed.
2. In another saucepan, combine frozen mixed berries and frozen wild blueberries. Over medium heat, stir until the berries are thawed and hot. Add maple syrup, stir to combine, and simmer for a few minutes. You can continue cooking to reduce the liquid, or serve with more liquid.
3. Serve millet porridge with fruit compote on top.
**Beans on toast recipe from Minimalist Baker minimalistbaker.com/easy-baked-beans-on-toast-british-inspired/#wprm-recipe-container-75339
Roasted potatoes
INGREDIENTS
4 gold potatoes, cubed
1 onion, diced
1 red bell pepper, diced
1 yellow or orange bell pepper, diced
2 tsp garlic powder
½ tsp salt
1 tsp pepper
2 tsp chili powder
1 avocado, sliced, for topping
METHOD
1. Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
2. Place potatoes, onion, and bell pepper on the baking tray and sprinkle on the spices.
3. Bake for about 40 minutes, or until browned and fork tender.
4. Top with avocado, salsa, and other favorite toppings.
Kitchari recipe from Minimalist Baker: minimalistbaker.com/easy-kitchari-instant-pot-friendly/#wprm-recipe-container-77903
