Brittany Massey - 20 Easy Recipes For The Busy Vegan

Brittany Massey Copyright 2014 by Brittany Pratt SmashWords Edition This ebook is licensed for your personal enjoymentonly. This ebook may not be re-sold or given away to other people.If you would like to share this book with another person, pleasepurchase an additional copy for each recipient. If youre readingthis book and did not purchase it, or it was not purchased for youruse only, then please return to your favorite ebook retailer andpurchase your own copy. Thank you for respecting the hard work ofthis author. To my mother, thank you for allowing me to chase mydreams. When my family decided to make the trek to the Tundrathat is Wisconsin, from the beautiful Central Coast, we werentprepared for the diet challenges that faced us. Having spent mySummers vacationing in Wisconsin I had a slight idea of what we areabout to face. I remember turning to my mother in the car duringthe four-day excursion across country, telling her, now mama, when we get there and we go out to eat youhave to remember to tell them that you want a salad withvegetables. Otherwise you may just find yourself with a big olplate of potato salad, macaroni salad, fluff salad, Jello salad,pasta salad, egg salad, broccoli salad, or one of the other dairyrich salads, that the cheese state is known for. She laughed it off, and I am not sure that she tookme seriously until we went out to eat that very first time. A huge issue we faced when we moved to the Midwest isthe lack of easy meals.

We had gotten so used to being able tostrut our little butts into the local Whole Foods, and being ableto grab a snack or lunch, that when that option was gone we were abit lost. Although I do work from home I found myself eitherskipping meals, or pigging out on junk food. Lets be honest, whenyou are busy and tired from a long day the last thing you want todo is have to think about how you are going to make a meal.Becoming a Vegan has forced me to become creative with my meals,mixing and pairing things that I would have never eaten before. The lack of proper nutrition was wearing on both mymother and I, and as we started to lose our minds I decided tocreate several go to recipes for during the week, that we couldcreate pretty easily, with little to no time commitment. I wanted to design breakfast that you barely had tothink about making in the morning, and that will make sure you getall the essentials to start your day off right. Lunches that gaveyour brain the boost it needs to push through the rest of the day,and provide your body with the energy we all need mid-afternoon.Finished off with a light supper that wont make you feel gross andweighed down, and a dessert that will be the perfect fix for anysweet tooth.

I hope that as you try out these recipes you will bedelighted with the colorful variety of flavors and textures. Myonly hope is that you will try something new and fall in love.

Breakfast is well known to be the most important mealof the day. As a kid I always pronounced it break-fast, becausethat is exactly what it is. When you wake up in the morning you arebreaking a fast that you held all night, its important to get insome essential vitamins and nutrients before facing your day.

Blue Berry Chia BreakfastCookies Pre-Heat Oven To: 325 F Ingredients: 1 cup of rolled oats cup pitted dates cup fresh blueberries 1 tbsp chia seeds 1 spotted banana cup almond meal cup ground flax seed 3 tbsp agave nectar 2 tbsp coconut oil Directions In a food processor place a cup of rolled oats,dates, banana, almond meal, flax seed, agave and coconut oil.Process until you have a sticky dough. Once processed in a empty into a medium sized mixingbowl and fold in the rest of your ingredients. On a parchment lined baking pan, spoon out cookiesinto desired size and thickness. Bake for 15 minutes, or until golden brown. These are great because you are able to make them ona weekend and toss them in the freezer for a quick grab and gobreakfast. They keep for up to 3 months in an airtight container.Personally I love separating them into individual baggies so I canjust pop one out the night before and take it with me as I amwalking out the door.

Pumpkin Pie Power UpGranola Pre-Heat Oven To 250 F Ingredients: 5 cups rolled oats cup brown sugar cup agave nectar 2 tbsp pumpkin pie spice cup pumpkin seeds 1 cup chopped pecans 1 tbsp vanilla extract 1 cup dried cranberries cup raisins 2 tbsp coconut oil cup shredded coconut cup non-diary milk Directions In a medium mixing bowl whisk together agave, pumpkinpie spice, vanilla, coconut oil, and your non-dairy milk. In a separate bowl mix together, oatmeal, brownsugar, pumpkin seeds, pecans, and shredded coconut. Take your liquid ingredients from step one and foldthem into your dry ingredients until they are well combined. Spread your granola onto a baking sheet, you may needtwo depending on the size. Allow granola to bake for 30 minutes or until yourgranola starts to dry. Once done baking allow your granola to cool beforebreaking it up into smaller pieces and adding your driedcranberries and raisins.

This is one of my favorite breakfasts byfar! I usually make a large batch over the weekend and store it inan airtight container at room temperature, so it is all ready for me to go in themorning. Sprinkle it on top of dairy-free yogurt or with a bit ofdairy-free milk! Lemon Chia Seed Muffins Pre-Heat Oven To 350 F Ingredients: 2 cups all purpose flour tsp salt 3 tsp baking powder 3 tbsp chia seeds cup water cup almond or soymilk Juice from Meyer lemon cup fresh raspberries 2 tbsp poppy seeds 1/3 cup agave nectar 1 tsp vanilla extract Directions In a small bowl combine your chia seeds with waterand allow it to sit to the side until it forms a gel like mixture,about 10 minutes. In a large mixing bowl mix together flour, salt,baking powder, and poppy seeds. In a separate bowl whisk together your dairy freemilk, lemon juice, agave, and vanilla until well combined. Once your chia seed gel has formed whisk into yourliquid ingredients until well combined. Adding your wet ingredients to your dry stirthoroughly and once well mixed gently fold in your raspberries.

Once finished, spoon your mixture into a preparedmuffin tin, until cups are about of the way full. Allow muffins to bake for 25 minutes I absolutely love lemon poppy seed muffins and thislittle twist on the traditional recipe is absolutely fantastic! Banana Blast MorningSmoothie Ingredients: 5 ripe bananas (speckled) cup pitted dates cup oats 1 tbsp ground flax Juice from a lemon cup of ice 1 cup almond milk 1 tsp vanilla extract Directions Place all ingredients into your blender and blenduntil smooth! Smoothies are always a great go to when you arelooking for a quick and easy breakfast. This one in particular willkeep you feeling full until lunch! Raspberry Banana ChiaPudding Ingredients: 1 large ripe banana 1 cup raspberries avocado 1 cup coconut milk 2 tbsp agave nectar 3 tbsp lemon juice cup soy yogurt of choice 4 tbsp chia seeds Directions Place all ingredients accept chia seeds into ablender or food processor until smooth. Once completely processed stir in your chia seeds andseparate into two airtight containers. Allow pudding mixture to chill in the fridge for 90minutes before removing and stirring. Place back into the fridge and chill over night.Serve with fruit or eat alone!

When thinking about lunches for the week I like tomake sure that whatever I decide to make is both easy to prepareand easy to eat. Once I get invested in what I am doing on the workfront it is hard to pull myself away for anything. I had to createrecipes that were not only easy to eat while working, but deliciousenough for me to break my focus. Macho Mango Salad Ingredients: 1 whole mango diced 1 bunch cilantro cup sweet corn removed from the cob 1 head of romaine lettuce chopped 1/8 onion diced very fine cup cherry tomatoes avocado sliced Juice of 1 lemon cup dried cranberries 3 tsp cracked black pepper Directions Prepare all ingredients and place into a large saladbowl. Drizzle lemon juice over the salad and toss. Keep fresh in an airtight container until you areready to eat! Spring Time Spring Rolls Ingredients: 3 spring roll wrappers cucumber sliced thinly cup shredded carrots red bell pepper sliced thinly cup shredded cabbage avocado sliced thinly cup sprouts In a shallow pan submerge spring roll wrappers inwater Directions Remove from the water, shaking off extra water laywrapper on a flat surface.