(fruit to taste)
3 cups of Papaya
3 cups of Pineapple
1 cup of Coconut Yogurt (plain or vanilla)
1/2 cup of Evaporated Coconut Milk
1/2 cup of Sweetened Condensed Coconut Milk
1 teaspoon of Mexican Vanilla Extract
2 cups of Gluten-Free Rolled Oats
1/4 cup of Chopped Pecans
1/4 cup of Raisins
1/4 cup of Shredded Coconut
2 tablespoons of Cacao Nibs (or chocolate chips)
1/4 cup of Maple Syrup
1/4 cup of Water
1/8 teaspoon of Cinnamon
Pre-heat your oven to 350 degrees Fahrenheit.
Combine all your ingredients into a mixing bowl.
Spread the mixture onto a baking tray.
Bake for 20-30 minutes or until golden brown.
Remove from the oven and allow the granola to cool completely.
Combine all the ingredients in a bowl. Stir well.
Cut up into bite-sized pieces. Stir well.
How to Serve:
1-2 cups of fruit in a bowl with 1-2 tablespoons of sauce.
Top with granola.
Mexican Tofu Scramble
Vegan, Gluten-Free, Oil-Free
1/2 cup Salsa (any kind you like)
1/2 block Extra Firm Tofu
1 tablespoon of Nutritional Yeast
a handful of Greens
2 Tortillas or Tortilla Chips
a few sprigs of Cilantro
salt to taste
To make the tostadas, you take a couple of tortillas and put them in a toaster oven. Watch them carefully to make sure they don't burn up. I like making my tostadas this way because store bought tostadas tend to be deep-fried and way too salty. I don't use oil to make them and I use a lot less salt on my own.
If you don't have a toaster oven, you can bake them at 400 degrees for 3-5 min per side.
Crumble the tofu.
Into a frying pan, add the salsa, crumbled tofu and nutritional yeast.
Scramble it up in the pan under medium heat.
Add the salt and greens. Stir it all in.
Add the tortillas/tortilla chips. Add them at the end so they don't get soggy.
Cook the whole thing for a couple of minutes.
Serve on a plate and top with cilantro and any optional toppings you like.
Chocolate Plantain Porridge
I used Oat Bran because its higher in protein than regular Oats but this recipe will be good no matter what kind of grain you use. This is a hearty breakfast for those days when you need a big dose of energy to start your day.
1/3 cup of Oat Bran (or Rolled Oats)
1 medium Ripe Plantain (Very yellow with lots of Black spots)
1 tablespoon of Ground Flax
1 scoop of Chocolate Protein Powder
1.5 cups of Water or Plant-Based Milk
1/4 teaspoon of Vanilla Extract
a pinch of salt and cinammon
1/2 cup of Blackberries
1 tablespoon of Peanut Butter
1/2 tablespoon of Black Strap Molasses
1 tablespoon of Coconut Flakes
1 teaspoon of Assorted Seeds
Combine the oats, salt and liquid into a sauce pan on the stove and cook over medium heat while stirring. Once the liquid has reduced and the oats are nearly cooked, add the plantain. Stir.
Now add the vanilla, cinnamon and ground flax. Mix it well til all the ingredients have been combined. Finish cooking the oatmeal to the consistency you like. If it's too thick, you can add a little more milk.
I topped my oats with blackberries, peanut butter, coconut flakes, assorted seeds and black strap molasses.
Out of Sinaloa Mexico
1 cup of Fresh Raw Garbanzos
1/4 of a medium Red Onion
1 Serrano Chile
a few sprigs of Cilantro
1/4 cup of Lime Juice
Salt to taste
Seaweed or Dulse Flakes (optional for a "sea-like" flavor)
Clean & peel your Green Garbanzos. Take them out of the husk and wash.
Cut the Jicama in half. Peel the Jicama. You can use a potato peeler.
Slice your jicama into "chips".
Slice your cucumber and red onion.
Add the marinade ingredients to a blender and pulse til smooth.
Add the garbanzos, cucumber and red onion to a bowl. Add the marinade and mix well.
Cut your avocado in half and peel off the skin. Slice and arrange on your plate.
Serve the salad onto your plate. Serve with Jicama chips.
Learn how to make this dish by checking out the video in my youtube channel "Spilling The Beans":
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Tacos De Alambre
1 can of Chickpeas
2 chopped Bell Peppers
2 cups of Mushrooms
1/2 chopped Onion
2 cloves of minced Garlic
2 tablespoons of Lime Juice
Salt to taste
Vegan Cheese (optional)
Coconut Bacon Ingredients:
1 cup of Unsweetened Coconut Chips
1 tablespoon of Tamari
1 tablespoon of Maple Syrup
1/2 teaspoon of Paprika
1/2 tablespoon of Liquid Smoke (optional)
Above is the Coconut Bacon.
Below is the Taco Filling.
Take a bowl and put in the Coconut Chips, Tamari, Maple Syrup, Paprika & Liquid Smoke.
Take a frying pan and toast the coconut chips under low heat. Be careful not to burn them.
Set them aside. They'll dry and harden up quickly the more time you give them.
Try to do this step earlier in the day if you can.
Chop your vegetables.
Add 1/4 cup of water to your pan. Water Saute your vegetables.
Once they've softened, add your cooked chickpeas and warm them up.
Drain any excess water or use a slotted spoon when serving.
Serve on warm tortillas. Top with Coconut Bacon and Vegan Cheese. I used Pepperjack Shreds.
You can serve them with any of the add-on's like salsa, crema, cilantro, lime wedges,
NOTE: You can use Coconut or Liquid Aminos if you don't have Tamari. I used chickpeas but any vegan protein will work. Also, I used Daiya Pepperjack shreds in this recipe.
Check out my video on how to make this dish here:
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