Here you will find some recipes I tried, but remember that you could change everything you want, just try to find your own balance. And remember that sometimes you can put animal protein but try each time less
I found it on:
For Breakfast
Chocolate Chip Coconut Pancakes
INGREDIENTS
1¼ tablespoon oatmeal flour
1¼ cups wheat flour
2 tablespoons unsweetened coconut flakes
1 tablespoon regular or sodium-free baking powder
Pinch of sea salt
1 cup unsweetened, almond or oatmeal milk
¼ cup pure maple syrup
1 teaspoon pure vanilla extract
â…“ cup mini chocolate chips
1 large banana, sliced
Some strawberries and blueberries
INSTRUCTIONS
In a small bowl combine oatmeal flour and ½ cup of water. Heat over medium 3 to 4 minutes or until the mixture appears stringy when it drips off a spoon. Immediately place the mixture into a glass measuring cup. Discard solids.
In a large bowl mix together the next flour ingredients (through salt). In a medium bowl whisk together almond, oatmeal, or normal milk, maple syrup, vanilla, and 2 tablespoons of the oatmeal liquid. Add milk mixture to flour mixture; stir to combine. (Batter will be thick.) Stir in chocolate chips.
Heat a large nonstick griddle or skillet over medium-low. Spoon â…“ cup batter per pancake onto griddle and spread gently. Cook 6 to 8 minutes or until pancakes look slightly dry on top, are lightly browned on the bottom, and release easily from griddle. Flip pancakes; cook 5 minutes more. Transfer to a dish and keep warm.
Repeat until the mixture ends, wiping off griddle between batches. Serve the hot pancakes with banana, strawberries or blueberries. If you want, you can drizzle the pancakes with additional maple syrup.
Banana Almond Granola
INGREDIENTS
8 cups rolled oats
2 cups pitted and chopped dates
2 ripe bananas, peeled and chopped
1 teaspoon almond extract
1 teaspoon salt
1 cup slivered almonds, toasted (optional)
INSTRUCTIONS
Preheat the oven to 275°F or 135°C.
Add the oats to a large bowl and set aside. Line two baking sheets with parchment paper.
Place the dates in a medium saucepan with 1 cup of water and bring to a boil. Cook over medium heat for 10 minutes. Add more water if needed to keep the dates from sticking to the pan.
Remove from the heat and add the mixture to a blender with the bananas, almond extract, and salt. Process until smooth and creamy.
Add the date mixture to the oats and mix well. Divide the granola between the two prepared baking sheets and spread out evenly.
Bake for 40 to 50 minutes, stirring every 10 minutes, until the granola is crispy. Remove from the oven and let cool before adding the slivered almonds (if using). (The cereal will get even crispier as it cools.)
Store the granola in an airtight container.
For Lunch
Mango Rice Salad Bowl
INGREDIENTS
½ of a small avocado, pitted and peeled
â…“ cup unsweetened, unflavored plant-based milk, such as almond, soy, cashew, or rice
1 tablespoon lime juice
1 small clove garlic
Sea salt, to taste
2 â…” cups cooked brown rice (hot or cold)
2 fresh mangoes, halved, pitted, peeled, and cubed or sliced (2 cups)
1 15-oz. can no-salt-added black or pinto beans, rinsed and drained
1 cup chopped red or orange bell pepper
¼ cup chopped fresh cilantro or basil
¼ cup chopped red onion
Thinly sliced fresh jalapeño chile (optional)
Lime wedges
INSTRUCTIONS
For dressing, in a blender or small food processor combine the first five ingredients (through salt). Cover and blend until smooth.
In bowls arrange rice, mangoes, beans, and bell pepper. Drizzle with avocado dressing. Top with cilantro, onion, and jalapeño (if using). Serve with lime wedges.
For Dinner
Tomato Basil Soup
Ingredients
Roma tomatoes
Onion and garlic
Carrot
Balsamic vinegar
Thyme leaves
Fresh basil
Extra-virgin olive oil
Vegetable broth
Sea salt and freshly ground black pepper
INSTRUCTIONS
Roast the tomatoes. Slice them in half vertically and arrange them cut-side-up on a parchment-lined baking sheet. Drizzle them with olive oil and season them with salt and pepper. Then, roast them at 180°C for an hour, until they’re still juicy but starting to shrivel.
Cook the onion, carrot, and garlic in a large pot over medium heat for about 8 minutes, or until they soften.
Add the roasted tomatoes, broth, vinegar, and thyme leaves to the pot, bring to a boil, and simmer for 20 minutes to allow the flavors to develop.
Allow the tomato basil soup to cool slightly. Transfer it to a blender and puree until smooth, working in batches if necessary. (Alternatively, use an immersion blender to puree the soup.) When the soup is smooth, add the basil leaves and pulse until just combined.
Some desserts
Whole-Wheat Berry Muffins
INGREDIENTS
â…” cup unsweetened plant-based, almond or oatmeal milk (your preference).
1 tablespoon ground flaxseeds.
1 teaspoon apple cider vinegar.
2 cups whole-wheat pastry flour.
2 teaspoons baking powder.
¼ teaspoon baking soda.
¾ teaspoon salt.
½ cup unsweetened applesauce.
½ cup pure maple syrup.
1½ teaspoons pure vanilla extract.
1 cup berries.
INSTRUCTIONS
Preheat the oven to 180°C. Line a 12-cup muffin pan with silicone liners or use a nonstick or silicone muffin pan.
In a large measuring cup, use a fork to vigorously mix together the oatmeal or almond milk, flax seeds, and vinegar. Mix for about a minute, until it appears foamy. Set aside.
In a medium mixing bowl, sift together the flour, baking powder, baking soda, and salt. Make a well in the center and pour in the milk mixture. Add the applesauce, maple syrup, and vanilla to the well and stir together. Incorporate the dry ingredients into the wet ingredients until the dry ingredients are moistened (do not overmix). Fold in the berries.
Fill each muffin cup three-quarters full and bake for 22 to 26 minutes, or until a knife inserted through the center of a muffin comes out clean.
Let the muffins cool completely, about 20 minutes, then carefully run a knife around the edges of each muffin to remove them from the pan.
Chocolate Nice Cream
INGREDIENTS
â…“ cup unsweetened cocoa powder.
½ teaspoon ground cinnamon.
4 large frozen bananas, broken into pieces (4 cups).
1 teaspoon pure vanilla extract.
INSTRUCTIONS
In a small bowl combine cocoa powder, and cinnamon. Whisk in â…“ cup boiling water; let cool to room temperature.
In a high-speed blender or food processor pulse banana pieces on low to medium-low until crumbly, stopping and scraping down sides once or twice. Add cocoa mixture and vanilla; blend continuously 30 seconds to 1 minute or until smooth and creamy, adding 1 to 2 Tbsp. cold water if needed.
Serve immediately or transfer to a container and store in the freezer up to 1 week.
Apple-Maple Cinnamon Rolls
INGREDIENTS
1 cup warm unsweetened almond milk (40°C to 15°C).
1 package active dry yeast.
2½ cups white whole wheat flour.
½ cup unsweetened apple puree or compote.
â…“ cup pure maple syrup.
2 tablespoons flaxseed meal.
½ teaspoon sea salt.
1 to 1½ cups all-purpose flour.
2 cups peeled and finely chopped cooking apples.
3 tablespoons apple cider or juice.
3 tablespoons maple syrup.
2 teaspoons ground cinnamon.
INSTRUCTIONS
In a large bowl combine milk and yeast; let stand 5 minutes. Stir in the next five ingredients (through salt). Stir in as much of the all-purpose flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a soft dough that is smooth and elastic (3 to 5 minutes). Shape into a ball. Place in a bowl. Cover and let rise in a warm place until double in size (1½ to 1¾ hours).
Meanwhile, for filling, in a medium saucepan combine apples, 2 Tbsp. of the cider, and 2 Tbsp. of the maple syrup. Bring to boiling; reduce heat. Cook over medium 5 minutes, stirring occasionally, then 1 Tbsp. cider; stir into apple mixture. Stir in cinnamon. Cook and stir 1 minute more; cool.
Punch dough down. Turn out onto a lightly floured surface. Cover and let rest 10 minutes. Line a baking pan with parchment paper.
Roll dough into a rectangle. Spread filling over dough, leaving 1 inch unfilled along a long side. Starting from the filled long side, roll up rectangle. Pinch dough to seal seam. Cut into 12 slices. Arrange in the prepared baking pan. Cover and let rise in a warm place until nearly double in size (45 minutes).
Preheat oven to 190°C Bake 30 minutes or until golden. Brush with the remaining 1 Tbsp. maple syrup. Using parchment paper, lift out rolls. Cool on a wire rack 30 minutes. Serve warm.
This is a video, I got from YouTube, the channel is Ahimsa Plant-kitchen
This video shows that we can make lots of recipes in a vegan, plant based diet.