27 Mar 2017
Guest Blog Posts, Vegan Recipes
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Healthy Lemon Vegan Pancake Recipe For A New Day

Next time you or your family is craving a special breakfast, try this Tasty AND Healthy Vegan Pancake Recipe!

Pancakes are among the most liked breakfast foods around the world. A variety of ways to make them exist, some recipes proving more nutritious than others. Due to the fat and sugar content in many recipes, they tend to be very high in calories, especially when topped with syrup and butter.

Luckily, it’s very easy to make nutritious and delicious  vegan pancakes at home. Eating a healthier version of traditional pancakes can provide macro and micronutrients that keep you satisfied and energized for hours.

In order to make your pancakes healthier consider adding chopped, mashed or grated fruits to the batter. Vegetables (sweet potatoes and pumpkins) and orange fruits are a good addition as they contain carotenoids, nutrients that are known to lower the risk for cancer, heart disease, and muscular degeneration. This nutrient also helps improve the immune functions of your body. 

Success tips

You will be able to deliver delicious pancake if you adopt the following tips when cooking.

  1.       Pancakes are very delicate and need even heat not high heat. Allow your pan or skillet a long while so as to evenly warm up. This will ensure heat is well distrusted throughout the pan otherwise, the pancakes will just be unevenly cooked.
  2.       Do not rush your pancakes, cook them slow and on low. Also, ensure most of the cooking is done on the first side of the pancake. As this happens the pan should remain fully warmed and should persist cooking on low settings. Flip the pancake to the other side when the bubbles break through and its edges start to crisp up.
  3.       Before spreading your batter, splash good amount of oil on the pan or skillet.
  4.       Since this is a vegan recipe no egg will be used, therefore we use an egg replacer. The replacer will add body and improve binding to your pancake. Some of the most common egg replacers include mashed banana, ground flax seeds, and applesauce.
  5.       Whipping your batter thoroughly will ensure it gets some air. This will help you to make fluffy and delicious pancakes. Ensure you use just the right amount of lemon juice (citric acid) combine with baking powder.

Healthy Lemon Vegan Pancake Recipe

Time: 40 minutes | servings: 8 small or 4 large pancakes |cuisine: breakfast | recipe type: vegan

Ingredients

  • 1 cup whole grain pastry flour
  • 1 cup nondairy milk (almond or soy milk)
  • 1 tsp. lemon juice
  •  Tsp. fresh zest
  •  Tsp. lemon extract
  •  tsp. vanilla extract
  • 3 tsp. baking powder
  • 2 tsp. raw vegan sugar
  •   tsp. salt
  • 2 tsp. olive oil
  • Dash of cinnamon
  • 1 mashed banana (egg replacer)

Method

  1. Mix all the dry ingredients in a narrowly rimmed and tall bowl, this allows more air into the batter. Add all the wet ingredients (almond milk, all extracts, and oil), lastly combine them with the zest, lemon juice and the mashed banana. Whip your batter thoroughly as the baking powder combine with the acid it will become fluffy.
  2. As you whip you batter, you should be warming your skillet or pan. Put your cooker on low setting so as to evenly distribute heat to your pan. Remember you want an evenly warmed and toasty pan for better results.
  3. Once your pan is well warmed (after about 3-5 minutes), splash a small amount of oil to the pan. Roll the pan around to ensure the oil is spread evenly on the pan.
  4. Add a good amount of the fluffy batter and let it spread evenly in the pan. Maintain your cooker on low setting and let your pancake cook slowly, you will notice tiny bubbles forming through the batter’s surface. When these bubbles start breaking, and the edges of the pancake are formed, fluffy, cooked and not wet flip your pancake. Since most of the cooking was done on the first side, you can set your cooker to medium setting to get things done quickly.
  5. Remove the pancake from the pan and place it on a paper toweled plate. Repeat steps 3 and 4 until all your batter is no more.
  6. Serve the warm pancakes with maple syrup and vegan butter.

Nutritional facts

Number of calories: 230 | Carbohydrates: 30g | Proteins: 6g | Fats: 8g | Saturated fats: 2g | Fiber 3g

Enjoy!

-Kanisha

06 Mar 2017
Guest Blog Posts, Vegan Recipes
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Vegan Breakfast In a Pinch

Does breakfast slip through the cracks in your morning routine? 

You’re buzzing around trying to get ready for your day and to work on time — and if you are a parent, you have a thousand other things to do, as well!

It can be quite difficult to fit in a healthy breakfast in the morning.  Starting off your day with a quick, healthy meal is absolutely possible, and I’m going to share five of my favorite quick, healthy breakfasts with you.  Enjoy!

avocado toast

It really is that simple. A slice of Ezekiel bread (or a gluten-free option) with smashed avocado can be ready in 2 minutes or less. When I’m feeling like an extra dose of flavor, I like to use guacamole instead.  

vegan smoothie bowl

Craving something cool in the mornings? A green smoothie bowl (or a simple green smoothie) can quench your craving and add a punch of energy to your morning. Start off with a cup or two of leafy greens and add in a fruit or two.  Using coconut water as the liquid adds even more flavor.  For a creamy texture, you can throw in some avocado, as well.  Play with your recipes and find one that works for you.  To enjoy as a bowl, toss some cut up fruit, nuts, or seeds on top. 

overnight oats

Overnight oats are made the night before and are ready to enjoy right out of the fridge. Using a small mason jar, add 1/2 cup of almond or coconut milk, 2 tablespoons of nut butter of your choice, 1 tablespoon of chia seeds and 1/2 cup of rolled oats (gluten-free preferred) last. Add in any other toppings of your choice — banana is a great option. Mix together in jar, cover with lid and leave in refrigerator overnight.  

vegan breakfast salad

You may not think of having a salad first thing in the morning, but forget tradition… a salad can make for a fabulous & quick breakfast. With a base of leafy greens, a couple of veggie toppings such as tomato, cucumber, and avocado, a vegan protein like chickpeas, tofu, or tempeh — and a drizzle of olive oil and lemon juice — you could have breakfast whipped up in 5 minutes or less. 

apple and nut butter

Quick, easy and delicious! Cut up an apple and enjoy with your favorite nut butter. You can also get creative and use other fruits and add in raisins or granola. 

07 Feb 2017
Guest Blog Posts, Vegan Recipes
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Vegan Banana Crumb Muffins

Vegan-Banana-Crumb-Muffins

Anna’s Easy-Peasy Vegan Recipe Pick: Vegan Banana Crumb Muffins

This week’s featured easy vegan recipe is by the Minimalist Baker and it’s one of my all time favorite treats, in part because you make everything in one bowl so clean-up is a breeze! My boyfriend is a big fan as well. When I made them, I made a few adaptations, which I will put in parenthesis after the original ingredients. I consider these a “weekend brunch treat” as part of my healthy vegan diet plan because they have some sugar in them. During the week, I like to keep my breakfasts whole foods-based (I drink a lot of Super Food Smoothies)!

Prep time: 
Cook time: 
Total time: 

Author: Minimalist Baker

Recipe type: Breakfast

Serves: 11
INGREDIENTSVegan-Banana-Crumble-Muffins-minimalistbaker.com_
Muffins:
  • 2 flax eggs
  • 4 medium ripe bananas (don’t worry about measurements – it’s forgiving)
  • heaping 1/2 cup brown sugar, packed
  • 1/4 cup vegan butter (such as Earth Balance) or coconut oil, melted (I used coconut oil)
  • 1 tsp vanilla extract
  • 2 tsp baking soda
  • 1/2 tsp sea salt
  • 1.5 cups whole wheat pastry flour (I used 1/2 cup oat flour, 1/2 cup sorghum flour, and 1/2 cup spelt flour)
  • 1/2 cup rolled oats
  • 1/4 cup walnuts, chopped (optional)

Crumble Top:

  • 1/4 cup raw sugar
  • 5 Tbsp unbleached all purpose flour (I used spelt flour)
  • 2 Tbsp vegan butter (such as Earth Balance)
INSTRUCTIONS:
  1. Preheat oven to 375 degrees F and lightly grease a standard size muffin tin (will make 10-11 muffins)
  2. Prepare flax egg in a large mixing bowl. Let set for 5 minutes.
  3. Add banana and mash, leaving just a bit of texture.
  4. Add brown sugar, baking soda, salt and whisk for one minute.
  5. Stir in vanilla, melted butter and mix.
  6. Add flour and oats and stir with a spoon or spatula until just combined. Lastly, fold in walnuts (optional).
  7. Divide batter evenly among 10-11 muffin tins, filling a generous 3/4 full (I fill mine practically full for aesthetic effect).
  8. Quickly wipe your mixing bowl and add crumble ingredients. Prepare crumble top by mashing ingredients together with a fork until crumbly like wet sand. Generously top muffins with streusel. You should have leftovers.
  9. Bake for 17-22 minutes or until tops are golden brown and a toothpick or knife comes out clean. Let cool for a few minutes, remove from muffin tin and serve warm. Once completely cooled, store in a covered container at room temp for several days. Freeze for longer term storage.

Would love to hear if you agree with me about how easy and delicious these vegan muffins are, and if you made any other substitutions that worked well!

– Anna

 

01 Aug 2016
Vegan Recipes
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Peanut Butter Protein Pancakes

Protein Pancake Recipe

This vegan protein pancake recipe comes from the founder of Powerootz… My favorite brand of nutritional shakes!

In addition to making a fantastic shake, the founder of Powerootz, Lisa Hunt, is simply an incredible person, with so much positive energy that she generously offers the world. I had a client request my favorite protein pancake recipe a few weeks ago, and when I realized I didn’t really have one, I got in touch with Lisa who immediately sent me this recipe. Now it’s time to share it with all of you!

I can’t forget to mention that Lisa is giving my readers 20% off of Powerootz products. My favorite is the Peanut Butter Bliss Superfood Nutritional Shake, but the Chocolate Peanut Butter Madness is also incredible as well as her new Vibrant Vanilla shake that’s also raw. All you have to do to get the discount is enter the code “ELLA” at checkout. Every client I’ve ever recommended this too has told me it’s by far the best protein/nutritional shake they’ve ever had so I’m not the only one who’s a huge fan! Enjoy!!!

Peanut Butter Protein Pancakes

Makes about 4-5 small pancakes.

IngredientsProtein Pancake Recipe

  • 1 scoop of Powerootz Superfood Nutritional Shake (Peanut Butter Bliss or Chocolate Peanut Butter Madness)
  • 1 scoop + 1 Tbsp of Organic Sprouted Whole Wheat Flour
  • 2 Tbsp Organic Maple Syrup
  • 1/4 tsp Baking Soda
  • 3/4 cup + 1 Tbsp Unsweetened Non-Dairy Milk
  • Pinch of Sea Salt or Himalayan Salt
  • 3/4 tsp Organic Apple Cider Vinegar (make sure to put this in last after the other ingredients are stirred up)

Instructions

  • Whisk together the Powerootz Superfood Nutritonal Shake, flour, maple syrup, baking soda, non-dairy milk, and sea salt.
  • Add the apple cider vinegar.
  • Cook on griddle or fying pan.
  • Add toppings of choice.

Tip

  • Making small pancakes works best.

Vegan Protein Pancakes

04 Apr 2016
Going Vegan Tips, Guest Blog Posts, Vegan Nutrition, Vegan Product Reviews, Vegan Recipes, Vegan-Related Books & Documentaries
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Green Smoothies: Why and How?

Green-smoothie

Downing a glass of green pulpy stuff has been the craze for a while now… But green smoothies are not just a trend, they’re here to stay and here’s why!Screen Shot 2016-03-24 at 6.01.29 PM

What is a green smoothie?

It is very simple actually, a green smoothie is just that, a smoothie with a base of leafy greens, fruit to cut the bitterness and help with digestion and liquid.

Here are some of the reasons why I love green smoothies:

Not only do green smoothies actually taste good they are also a wonderful way to get nutrient dense raw leafy greens into your daily diet.

Packed with antioxidants and phytonutrients, green smoothies not only give your body the best defenses for disease, but you are ingesting a variety of natural substances that are essential for optimum health, fitness and wellbeing.

These whole foods when blended provide a power pack boost of vitamins, minerals, antioxidants and other nutrients without bogging down your digestive system. The best natural energy booster out there!

Drinking green smoothies is a great way to get all your greens in. Many of us do not consume enough greens. By drinking two or three cups of green smoothies daily you will consume enough greens for the day to nourish your body, and all of the beneficial nutrients will be well assimilated.

Do green smoothies taste like grass?

No, the good news is, if made properly, a green smoothie tastes just as good as a smoothie of another color! The greens may add plenty of color to your recipe, but they shouldn’t alter the taste much at all. If you do make one that is slightly bitter for your liking, just add more fruit. Some greens are hidden (in terms of flavor) better than others. Spinach for example, is fairly neutral in taste, while kale has a stronger, more bitter flavor. 

Summary of Sexy Fit Vegan’s ebook, How to Make Your Own Superfood Protein Shakes:

1. Choose your base. There are many different liquids you can choose from to use as the “base” of your green smoothie. First, there are many store-bought milk substitutes. It’s best to choose one that is “unsweetened” so you can create a smoothie that is free of any added sugars. Second, you have the option of making your own nut milk. It’s actually much easier than you may think. My favorite nut milk recipe can be found at www.sexyfitvegan.com/nutmilk. A third option is using coconut water, which will create great flavor with less creaminess. Coconut water also has plenty of health benefits including providing us with valuable electrolytes for hydration.

2. Seeds are a staple for your super food green smoothie. The three super food seeds that SFV recommends adding are hemp, chia, and flax seeds. All three are high in protein and fiber, and hemp seeds are among the few plant foods that are a complete protein.

3. Use Popeye Power to make it a Green smoothie. Popeye was smarter than he looked! Dark leafy greens are, calorie per calorie, the most nutritious foods on the planet! 

4. Choose a thickener. Depending on how thick you like your shake, either banana or, believe it or not, avocado, can be added if it needs to be thickened.

5. Fruit Favorite. Now that we have the base ingredients set, it’s time to decide if you want to go with a fruity flavor, or go a different route (Ella gives you some great ideas!)

6. Super food add-ons. Depending on your individual health considerations, there may be additional supplemental foods that would be appropriate additions to your smoothies. Learn about the benefits of amla and maca powders in the book.

7. For the fitness freaks. If you are extremely active, do high-intensity workouts, and/or are looking to gain muscle mass, you may want to consider a few ways to get the extra energy and protein you need. Ella gives some great tips for making your green smoothie especially helpful to make gains.

8. Va Va Va Vitamix. A high-speed blender is a key component in successful shake and green smoothie creations. Many of the ingredients SVF suggests simply require a quality piece of equipment to fully breakdown and blend together.

**As always we recommend keep an open mind,and only use fresh, local, organic ingredients to receive optimal benefits

Enjoy incorporating more green smoothies into your daily routine! Find more awesome smoothie recipes in The Six Weeks to Sexy Abs Meal Plan as well 🙂

-Dani

 

 

 

 

 

 

 

15 Mar 2016
Going Vegan Tips, Guest Blog Posts, Vegan Nutrition, Vegan Recipes
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Mint Chip Banana Nice Cream

mint-vegan-ice-cream

Mint Chip Banana Nice Cream… Say Goodbye to Dairy and Guilt!

For all you ice cream lovers out there, its time to jump on the banana nice cream train. Simple, smooth and creamy, this healthy vegan, low fat dessert can be served for breakfast, lunch or dinner. Using bananas as the base, other fruits, super foods and essential oils can be blended in for a completely different flavor and texture. This is the ultimate “guilt-free” treat that everyone must try…Finally it’s ok to have ice cream for breakfast. 

Yield: 2 cups, 2 servings
Time: 15 minutes
Prepare ahead: freeze bananas
Equipment: high-power juicer or blender

Optional: Therapeutic Grade Essential Oil (YLEO): PeppermintMintChip NanaCream

Ingredients:

  • 4 ripe bananas, peeled and frozen  
  • 1 tablespoon cacao nibs
  • 1 teaspoon spirulina powder 
  • 1 drops Peppermint YLEO

Directions:

Push frozen bananas through a high-power juicer fitted with the blank plate to homogenize the fruit. It will be the consistency of soft serve ice cream. 

Stir in the remaining ingredients and serve immediately.

Alternatively, use a high-power blender with the tamper, or a food processor, adding liquid as needed for blending. 

Serve with toppings such as chopped nuts, fruit, shredded coconut, cacao nibs, or chocolate sauce. 

Using bananas as the base, other frozen fruits can be added in such as mangoes or berries.

Recipe Gratitude to Amy Bacheller.
For more of Amy’s amazing raw recipes check out www.scentfromheaven-sb.com
Instagram: @amybbacheller
01 Mar 2016
Guest Blog Posts, Vegan Recipes
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Omega 3 Triple Power Pudding

breakfast-chia-pudding

 Chia pudding packs a powerful omega 3 punch and is a great way to start your day off right!

Known for increasing strength and stamina, chia seeds are an easy source of the all important omega 3 essential fats. Boost it even more by
adding flax and hemp seeds, well-documented plant sources of omega 3, beneficial for the health of our joints, heart, brain and hormonal balance. Who knew eating healthy could taste so good?!
 

Ingredients:

  • 1 cup liquid (coconut water, nut milk, or water)
  • 2 tablespoons chia seeds, ground
  • 1 tablespoon flax seeds, ground
  • 1 tablespoon hemp seeds
 Directions:
  1. Mix all of the ingredients together in a bowl.
  2. Allow the pudding to sit for ten minutes.
  3. Add berries, nuts, superfoods, sweetener and essential oils of choice.
 
 Comments:copyright amy bacheller
 
 The pudding in this photo has raspberries, pine nuts, and kelp powder, with Fennel and Spruce essential oils from Young Living (the best, purest and safest for culinary use).
 Sweetened with a few drops of Stevia extract from Young Living.
 
Recipe Gratitude to Amy Bacheller.
For more of Amy’s amazing raw recipes check out www.scentfromheaven-sb.com
Instagram: @amybbacheller
16 Feb 2016
Going Vegan Tips, Guest Blog Posts, Uncategorized, Vegan Recipes
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5 Quick Power Packed Breakfasts

Carrot-Cake-Baked-Oatmeal

We’ve all heard it hundreds of times….breakfast is important!  

I think the reason a lot of us skip it is because we are pressed for time, bored with the usual options or have failed to plan ahead.  Here are five recipes that will hopefully not only have you eating breakfast everyday, but loving it too. It’s my favourite meal of the day!

You will notice that these are all of the sweet/fruity category, as I tend to gravitate to towards fruit in the morning and generally I have found savoury breakfasts to be more time consuming.  The first three are quick and easy to make in the morning, and the last two you need to make the night before.  Also I would strongly encourage investing in a high speed blender…I use mine multiple times daily and it really makes getting all those fruits and vegetable into your diet a breeze.

Nice-Cream

Mixed Berry Nice Cream

The simplest of them all!  Nice Cream is literally frozen bananas (they must be ripe!) blended with a splash or two of non-dairy milk and the add ins of your choosing.  Here I  have used 1 banana with 1/2 C of frozen mixed berries and topped with sliced almonds. But you can add whatever you want….cocoa powder, peanut butter, different mixed fruit…the possibilities are endless. Just throw it in the blender and you have breakfast in seconds.

Pumpkin-Spice-Breakfast-Bowl

Pumpkin Spice Protein Smoothie Bowl

A variation on nice cream is the smoothie bowl.  Same concept, different texture, and you can get a bit fancier 🙂  Again you can play around with it but this is one of my favourite versions:

  • 1 1/2 ripe frozen bananas
  • 1/2 C canned pumpkin
  • 3/4 C non dairy milk ( I used unsweetened almond milk)
  • 1 scoop of vanilla or unflavoured vegan protein powder
  • 1/2 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp allspice

Add all ingredients to a high speed blender and blend until smooth. Top with raw pumpkin seeds. granola and unsweetened coconut.  Recipe adapted from Pumpkin Pie Smoothie Bowl.

Protein-Pudding

Chocolate Protein Pudding

  • 1 package of soft tofu
  • 2 ripe bananas (not frozen)
  • 1 Tbsp almond butter
  • 2 Tbsp cocoa powder
  • 2 Tbsp chia seeds
  • 2 Tbsp maple syrup
  • Fresh fruit

Combine all ingredients in a high speed blender and voila… chocolate, high protein deliciousness. Top with fresh fruit. This makes a couple of  servings and the pudding keeps well in the fridge.

Chia-Pudding

Chia Pudding

The basic ratio for chia pudding is 3 Tbsp of chia seeds to 1 C of non dairy milk.  After that you can add what you want.  Here I have combined the chia seeds with 2 tsp of maple syrup and a 1/2 tsp of vanilla.  Whisk all ingredients together and refrigerate over night.  I find that if you can whisk again a couple of hours into the cooling process it helps to get the consistency really smooth and lump free.  In the morning layer with whatever fruits and nuts you like.  Here I have added raspberries and granola.

Carrot-Cake-Baked-Oatmeal

Heavenly Carrot Cake Baked Oatmeal

I love oatmeal and baked oatmeal was a revelation for me.  I can now make a big batch and just throw a serving in the microwave in the morning. This recipe is from Oh She Glows and is amazing…I could eat in for breakfast, lunch and dinner with this meal on hand!  It does contain maple syrup but I have made it both with and without it and it tastes good both ways so if you are looking to reduce sugar in your diet try it without.

ENJOY!

Kirsten

29 Oct 2015
Going Vegan Tips, Guest Blog Posts, Vegan Nutrition, Vegan Recipes
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Blend Your Breakfast for Fast and Simple Nutrition!

Smoothie-vegan-breakfast

Simple solution for starting your day off with a blast of nutrition!

If you are like me and start your day long before the sun comes up chances are that you hit the snooze alarm 3 or 12 times then never have enough time to get everything done before heading out the door and dealing with morning traffic on the way to work.

With this type of schedule the most important meal of the day often becomes the most skipped meal of the day. One of my favorite ways to get fast, and more importantly healthy, meal in on the run is to make a smoothie for breakfast. These take less than 10 minutes to make.

You can even pre-stage the ingredients the night before by storing all the fruit, seeds, and greens you plan to blend in a container in the refrigerator so that all you ha4907987ve to do is dump it in your blender, add your choice of liquid base and blend!

In addition to being easy and quick to make, green smoothies are incredibly healthy and a great way to get a ton of fruits and vegetables in your diet.

One of my favorite recipes that will give you 2 servings of fruits, 2-4 servings of greens and boost of superfoods is my typical go-to early morning breakfast.

In a high-powered blender (I use a Vitamix) combine the following:

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  • 2 cups of non-dairy milk (I like almond or cashew) or water
  • 1 cup of strawberries
  • 1 banana
  • 2-4 cups of leafy greens (I like kale, spinach, collard greens, and dandelion greens — if you are new to green smoothies use equal amounts of fruits and greens until you can handle the bitterness of the greens! Then go wild with them, I usually use 3-5 cups of greens.)
  • 1-2 tbsp. of peanut or almond butter
  • 1 tbsp. of chia seeds
  • 1 tbsp. of hemp seeds
  • 1-2 tbsp. of ground flax seeds / flax meal
  • Blend for 30-60 seconds and enjoy. If you’re in a hurry throw it in a blender bottle and go!
  • Extra large Beavis and Butthead mug is optional!

1188743

Stay Strong AND Healthy!

Scott

16 Sep 2015
Guest Blog Posts, Vegan Recipes
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Shiitake and Tofu Breakfast Sandwich

shitake-tofu-vegan--sandwich

Shiitake and Tofu Breakfast Sandwich with Crispy Sweet Potatoes & Roasted Garlic Aioli

A delightful and satisfying addition to your gourmet vegan breakfast menu.

Ingredients:

  • Shiitake & Tofu Scramble
  • 1 block extra firm organic tofu, pressed & drained
  • 1 large handful of Shitake mushrooms, stems removed thin sliced
  • ½ red onion, thin sliced
  • 1 tsp cayenne pepper
  • 1 tbsp turmeric
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • Ciabatta rolls, toasted
  • High quality maple syrup

Roasted Garlic Aioli:

  • 1 head of garlic peeled
  • Extra virgin olive oil
  • ¼ tsp kosher salt
  • ¼ tsp black pepper
  • 1 cup Vegan Mayo
  • Juice and Zest of 1 Lemon
  • 1 small handful chopped fresh parsley

Crispy Sweet Potatoes:

  • 1 organic sweet potato peeled, grated and drained
  • 4 tbsp vegan bread crumbs
  • 1 tbsp extra virgin olive oil
  • ½ red onion diced
  • Canola oil
  • Sea Salt and pepper

Directions:

Step One: Roasted Garlic Aioli

Preheat oven to 400 degrees. Peel entire head of garlic and toss with extra virgin olive oil to coat. Seal well in foil and cook for 35 minutes. Remove and let cool. Add garlic, salt, pepper, vegan mayo and the juice and zest of lemon in a food processor. Combine all in food processor then remove into bowl. Fold in parsley then refrigerate.

Step Two: Crispy Sweet Potatoes

Prep Crispy Sweet Potato ingredients as noted in ingredient list. Combine all in a large bowl. Mix thoroughly and form into 3-inch patties (½-inch thick.) Coat sauté pan with canola oil then heat on med/high heat. Cook patties on each side approx. 2-3 minutes until golden brown then set aside.

Step Three: Shiitake & Tofu Scramble

Clean Shiitake mushrooms with damp cloth, then remove stems. Then thinly slice mushrooms and red onion and set aside. Cube tofu into 1-inch cubes then place in large bowl. Using hands or potato masher break apart tofu into small pieces (leave some larger pieces for texture.)shiitake-and-tofu-sandwich-1

Coat a wok or large sauté pan with canola oil then heat on med/high heat. Add mushrooms and red onion and sauté 5 minutes, stirring occasionally. Then add to the wok tofu, cayenne and turmeric and continue to sauté for another 5-7 minutes. Remove from heat set aside

Step Four: Bring it all together

Slice ciabatta rolls in half and lightly toast. Then brush with garlic aioli on both sides. Spoon on a generous amount of Shiitake & tofu scramble. Then layer sweet potato patties. Drizzle maple syrup over the potatoes. Slice and serve with a steaming cup of coffee or your favorite breakfast beverage.

Enjoy!

Tip: You can prepare garlic aioli a day before and refrigerate in an air tight container.

Watch me prepare the dish at www.callicoonkitchen.com!

shiitake-and-tofu-sandwich-2