These super simple and speedy pancakes from Katy Beskow’s 15 Minute Vegan on a Budget cookbook are easily customizable by adding chocolate chips, shredded coconut, fresh berries, or chopped nuts. What you need: 1 tablespoon sunflower oil, for frying1 medium ripe banana, peeled1 cup rolled oats1¼ cups soy milk What you do: In a frying … [Read more…]
These deliciously hearty cookies from the Plant You cookbook are easily adaptable. Swirl in peanut or almond butter, add toasted nuts or dried fruit, swap the dark chocolate chips for white … the possibilities are endless. What you need: 2 bananas, mashed1½ cups rolled oats½ teaspoon ground cinnamon⅓ cup vegan dark chocolate chips ½ teaspoon baking … [Read more…]
Crunchy pecans, melty chocolate chips, and sweet maple syrup make this loaf from The Vegan Bean Cookbook absolutely irresistible. Lightly toast a slice and spread with vegan butter for an indulgent start to the day. What you need: 3 large bananas, mashed ⅓ cup coconut oil, melted ¼ cup vegan milk ½ cup maple syrup 1 teaspoon vanilla extract 1⅓ … [Read more…]
The combination of oats, nuts, and seeds mean these bars from the So Vegan in 5 cookbook provide you with slow releasing energy, keeping you fuller for longer. What you need: 3 ripe bananas, peeled⅔ cup mixed nuts and seeds, roughly chopped2½ cups old-fashioned oats¼ cup maple syrup1 tablespoon coconut oil, melted What you do: … [Read more…]