Today we gonna be making 3 delicious breakfast recipes.
So on the channel before we've made different kinds of really quick and easy everyday
breakfast recipes .But today we gonna be doing a little bit differently
I wanna to make some recipes that remind me of things I
like to enjoy on the weekend or maybe something you'd like to have for brunch. There are a little bit more
Labor-intensive, but they're really hearty and filling and really delicious
So we're gonna making two savory recipes one sweet one. Let's get started for the first recipe
We're making a savory avocado hummus toast with a miso mushroom and kale saute
So we're gonna start off by making the hummus first do a food processor
We're gonna add one and a quarter cup of cooked chickpeas
We're gonna add in one whole ripe avocado 2 tablespoons of tahini
Which is a sesame seed paste a tablespoon of olive oil 2 cloves of garlic and we're gonna squeeze in half of a lemon
Then we're gonna blend this in the food processor until it's nice and creamy
Next up we're gonna thinly slice 3 cups or 250 grams worth of mushrooms
We're gonna mince 2 cloves of garlic and thinly slice one red bell pepper
This next step is an optional one, but it just adds some nice seasoning and flavor to the bread
So for this we're gonna add to a bowl one tablespoon of olive oil 1/2 of a teaspoon
each of dried chives
Dried parsley and ground cumin as well as a quarter teaspoon of salt
And give this a mix and we're gonna brush it over the bread of your choice here
I'm using some pita bread
But you could also use none or tortillas whatever you'd like now to a pan on high heat
we're gonna heat up that bread first with the seasoned side down until it starts to get nice and crispy and
Aromatic then flip it over toast the other side for a couple minutes and swap it for a new bread when it's all done
We're gonna set it to the side and into the same pan. We're gonna add a little bit of oil and the mushrooms
Saute this until the mushrooms start to release some of their liquid and we're going to add the man garlic
You're gonna need to keep cooking until most of the moisture from the mushrooms has evaporated
It can take about five or eight minutes or so
and then at that point we're gonna add one teaspoon of onion powder and 3 cups of thinly sliced kale and
Saute this until the kale starts to wilt now to a small bowl
We're gonna add a teaspoon of miso paste and a little splash of boiling water and give this a mix until the miso
Dissolves and then pour this over the wilted kale and give it a mix
If you don't have miso paste you can just skip this step or add a small splash of soy sauce
And when it's ready you can remove it from the heat to assemble your breakfast
All you've got to do is top the seasoned bread with a generous serving of the avocado hummus
spread it out nice and evenly and then we're gonna add some thinly sliced bell pepper on top followed by a
generous few scoops of that mushroom and kale mix a little pinch of salt maybe even a bit of freshly squeezed lemon if that's your
Thing and finally a generous sprinkle of roasted sunflower seeds
If you like avocado toast or hummus toast and this takes it to the next level
It's wholesome filling nourishing super delicious. It is a breakfast or lunch that's best enjoyed right away
But each component you can also make ahead of time and store it separately in an airtight container
Next up we're gonna be making some super wholesome speedy oatmeal pancakes. So to a food processor, we're gonna add 2 cups of regular
old-fashioned rolled oats
We're gonna blend it until you achieve this flour like consistency
And then we're gonna add this to a bowl along with 1 cup of unsweetened plant-based milk 1/3 of a cup of applesauce
2 tablespoons of maple syrup a tablespoon of melted coconut oil
2 teaspoons of ground cinnamon and a teaspoon of baking powder 1 teaspoon of pure vanilla extract and 1/2 of a teaspoon of salt
Then we're gonna mix it all until it's nice and well combined
Now to a preheated frying pan
we're gonna add a little bit of oil and then we're gonna spoon on top a quarter of a cup of the batter and then
Spread it out using the back of a spoon until you create these nice little circular discs shapes
then we're gonna let it sit until the top starts to bubble and the sides are gonna start to firm up which is going to
Take about 2 to 3 minutes
Then we're going to give it a flip
let the other side cook as well for another two to three minutes before removing it from the heat when
It's all done. You can stock these pancakes on top of one another and then top it with some of your favorites here
I stacked it all in one plate just because it looks a bit more cinematic
But this is eight pancakes in total. So it's easily enough for two people here
We're using some coconut yogurt
My favorite little fruit gems pomegranate seeds a little sprinkle of crushed pistachios
A mint leaf just for presentation and a drizzle of maple syrup
Pancakes on the weekend have become a bit of a ritual for us
We usually make the buckwheat ones that we've shared with you before but it's really nice to change it up every once in a while
The best part is always the toppings whether it's the ones that we shared here or something like banana or nut butter or chocolate spread
Or some fresh or stewed berries and one more thing about these pancakes
You can batch make them in advance. And once it's cooled just put it in an airtight container. And then freeze it for later
It's a quick breakfast that you can enjoy later and just take it with you on the road if you need to
For the last recipe we're making some savory potato hash cakes with marinated baked tempeh and garlicky tomatoes
It does take some love and time to make but it's well worth the effort. I think so to begin. We're gonna cut a
250 gram block of tempeh into really thin slices about two millimeters ik and into a shallow dish
we're gonna add 1/4 cup of sodium reduced soy sauce 2
tablespoons of maple syrup and a tablespoon of straight Racha hot sauce
Or you can use another hot sauce that you'd like then give it a mix before you add the tempeh to it
You're gonna want to make sure you mix it all really nicely until each tempeh strip is coated in the sauce
Then we're gonna let it sit and marinate for at least 20 minutes
Now while the tempeh is marinating, we're gonna shred two medium potatoes. I like to keep the skin on for extra fiber here
I'm using the shredding feature of our food processor, but you can also use a grater here if you'd like
then we're gonna place the shredded potato in a large bowl and
Fill it with some cold water and let it soak for a bit while we prepare the rest of the hash
Soaking just helps to remove the starch
So that that hash isn't gonna be as gummy and it's gonna crisp up a lot more nicely at this point
We're gonna give the tempeh just a little bit of a mix to coat it and then back to the food processor
We're gonna grate one small onion as well as one large carrot and we're gonna add this to a large bowl
along with one tablespoon of all-purpose flour
a tablespoon of olive oil a teaspoon each of ground cumin and ground garlic powder and half a teaspoon of salt as well as some
freshly cracked black pepper
By now we can drain the water from the potatoes and then we're gonna place it on a clean dry cloth
And squeeze it to get rid of any excess water
Then we're gonna add this to the onion and carrot mixture and stir everything to combine
Go ahead and get in there with your hands - to mix it up. If you'd like then using a half a cup measure
We're gonna scoop the potato mixture and place it onto a parchment-lined baking tray
we're gonna gently press it into flat cakes using your hands are gonna be about half a centimeter thick and
Gently round the corners as well as you go along all together
This should make about six cakes in total and then on another parchment lined baking tray
We're going to place the tempeh in a single layer
reserving any leftover marinade for now and we're gonna put both of these trays in the oven at three ninety Fahrenheit or
200 Celsius for about ten minutes and then we're gonna stop to give them both a flip with a tempeh once you've flipped it you're
Gonna use any of that leftover marinade to drizzle on the other side
and for the hash cakes
they're still gonna be rather moist so you're gonna want to flip it with care and then bake them both again for about ten to
15 minutes or until the edges are golden and crispy the
Tempeh should finish baking before the cakes
If you did cut them really thin like we did
Now while the potatoes and tempeh are baking we're going to heat a medium pan on medium-high heat
With a bit of oil and we're gonna add 1 cup of cherry tomatoes and cook this for a couple of minutes
When the skin starts to pop we're gonna add two cloves of crushed garlic
and we're gonna cook it until it's fragrant and golden which will take about three minutes and we're gonna remove this from the pan just
Set it aside and returning that same pan to the heat. We're gonna add three large handfuls of spinach
Turn it often until the spinach softens
And then we're gonna remove it from the heat once it's fully wilted now it's time to serve
So first up we're gonna use the potato cakes as the base and we're gonna top it with a few slices of that baked marinated
Okay
then we're gonna add on top some of the wilted spinach and some of the blistered garlicky tomatoes and
sprinkle on top a little bit of sea salt here too as
Another option if you want to skip making the tempeh altogether to speed things up
You can also top the hash cakes with some avocado slices in a bit of Sri Racha hot sauce
It is a labor of love this recipe
Definitely one to make on the weekend when you've got a bit more time in the morning to spare
It is a lovely profile of flavors from crunchy and salty to moist and garlicky
It's one of those meals that if it were served at a restaurant, I'd be going back to order it again. And again, I
Hope you guys enjoyed the recipes that we shared with you today
if you make any of them tag us on Instagram so that we can see in the full breakdown as
Always is on the blog links are in the description box below and just a heads up that that recipe ebook that we created that
Was gonna be around for a limited time people have been asking us. When is it around until til the end of this month?
so until the end of January, so if you or anyone
You know is trying out V January for this month and you're looking for some recipe ideas or inspiration
There's over 200 recipes in there plus 20 exclusive recipes. You won't find anywhere else
So that link is in the description box below if you want to check it out
Thanks a lot for watching pickuplines signing off and we'll see you in the next video
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