5 Vegan Breakfasts for a Cold Climate 🥶

5 Vegan Breakfasts for a Cold Climate 🥶

hello everyone and welcome to my channel my name is hannah mcneely and this video was highly requested i think there is this unfortunate misconception that you have to live in a warm climate if you want to be vegan and i am determined to prove that this is not true you can be vegan anywhere in any season and people all around the world are doing this so don’t let being in a cold environment hold you back and also i really want to hear from you guys um are you vegan and do you live in a colder climate or in an unlikely place leave a comment because i think more people need to see how doable it is and just knowing like someone else is out there in montana in russia in alaska doing it living vegan and just enjoying their lifestyle and not uh letting that hold them back that can be the very thing that helps you make that happen for yourself let’s jump in with the recipes the first one is my favorite the sweet potato bowl so what we need here are two baked sweet potatoes i prefer baking them to boiling them i know boiling is much faster and more convenient but you can easily meal prep this by baking a big sheet of sweet potatoes for the week once the sweet potatoes are cool enough to handle or if you have meal prep them so they’re already cool you can peel them and put them in the blender with ginger plant milk and a date and blend it until it is fully smooth especially that ginger you don’t want ginger chunks in your sweet potato bowl trust me yeah and then you’re going to pulse in the almond butter and the warming spices cinnamon turmeric and nutmeg you don’t want to over blend the spices because it could make it bitter and then you can top it with whatever you like you can put toasted coconut flakes toasted pecans hemp seeds you can put some fruit on top a sliced banana some strawberries even you can get creative with this but ultimately this is a very filling dish and it’s probably my favorite one of the bunch which is why i’m starting with it here i always share this size with my baby so i can’t even finish this whole thing because it’s just very filling and it really um yeah it keeps you full for a long time and it’s warming especially if you are baking your sweet potatoes that morning and by the way if you’re using your oven that’s a great way to warm up the house next we’re going to do a porridge made with millet and fruit compote i love oatmeal but millet is a fun alternative if you want to try a new kind of grain with a totally different texture just cook up your millet with your plant milk you can use coconut milk or soy milk or whatever you like and water in a saucepan and that takes about 20 to 25 minutes and because it does take a little bit of a longer time i recommend doing sort of a batch for this in the beginning of the week and then you just have your millet to serve out throughout the week and then to make your fruit compo it’s so easy you don’t need sugar you can just use frozen or fresh berries but if you’re in a cold climate i’m gonna guess you have access to frozen ones and stir that in a saucepan until it’s nice and thawed and hot and add maple syrup and let it simmer and you can use the liquid on top of your millet porridge or you can just use the fruit and reserve the liquid for something else for this next recipe i turn to minimalist baker for this beans on toast recipe if you are from the uk you know exactly what i’m talking about because this is a very common sort of traditional breakfast in the uk i remember having this in ireland when i was traveling there so many years ago gosh that was 12 years ago now holy moly there’s so many delicious flavors it’s a very vinegary flavor this particular recipe and beans are such a high source of plant-based protein and they’re so great for you i don’t know if you know this but beans for the win try to get more beans into your diet especially if you compare them with a grain so we’re gonna serve these beans on top of some sourdough toast with some wilted spinach and very quickly steamed cherry tomatoes the melted spinach just adds so much delicious depth of flavor and minerals this is such a fun breakfast if you really like to mix it up especially if you like savory things next we are going to make some roasted potatoes this is so easy a great way to use your oven again an economic and environmentally friendly way to warm up your house doing two things at once we’re going to roast our potatoes onion bell pepper garlic powder salt pepper chili powder and get them nice and tossed together with those seasonings and roast them until they are a little bit browned and pokeable so i don’t use oil when i roast i use oil every once in a while and when i eat out i have oil i’m not a strict crazy person but generally i don’t use oil because oil is not a whole food and i just wouldn’t want to start my day that way but these are absolutely delicious you do not need oil to get your potatoes nice and yummy i like to use parchment paper in the oven some people love to use an air fryer i just don’t really have space for that extra appliance but yeah go crazy with the potatoes potatoes are so full of delicious calories full of nutrition and should not be avoided and finally we’re gonna go to minimalist baker again for a recipe of kachari if you’ve never heard of kachari this is another ayurvedic type of meal this is one of those like healing indian dishes that has been around for ages and is really simple to make it’s a rice and lentil dish with ginger with turmeric with more warming spices you can also add some roasted sweet potatoes or steamed kale to get some extra nutrition and extra vegetables in there it may seem like a dinner meal but this is commonly served for breakfast and i encourage you to try it out it’s super delicious i believe traditionally kachari is made with split yellow moong doll lentils but you can absolutely use red lentils i couldn’t even find the split yellow moong doll lentils um so i had to use red lentils but i love red lentils so yay but if you want to get really specific i’m sure you can find them online as you can with everything else there are so many wonderful dishes that you can eat for breakfast if you want to get creative i love to keep it simple i love to throw a sweatshirt on and stand under the heater to drink smoothies in the winter sometimes and yes it does get cold in california and if you want to keep it really easy and you’re like i don’t want a meal prep hannah listen just eat leftovers for breakfast that’s what my mom does my mom has been eating leftovers for breakfast forever like dinner leftovers and i always think it’s kind of weird because i like to have breakfast food at breakfast but what are you gonna do and the last thing i want to say here is embrace breakfast even in the winter months make it something special um the first meal a day is very important so don’t skip it the end thank you so much for watching this video i really appreciate all your support and for everyone who has signed up for the vegan for good course it’s been amazing to have you in the community and for anyone out there who is interested in going vegan or maybe even just envisioning their vegan their current vegan lifestyle as a sustainable one throughout their life uh and you’re not quite ready to sign up for the course i have a free mini ebook on my website and i put a lot of work into it and i think it’s really great so you should check it out just click that link below and the free ebook will land in your inbox have a wonderful day and i hope you can find some warmth very very soon goodbye

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RECIPES…

**Sweet potato bowl

INGREDIENTS
2 sweet potatoes
1 thumb of ginger, peeled and chopped
½ c. plant milk
1 medjool date (or 2 deglet dates), pitted
1 tbsp nut butter (optional)
1 tsp cinnamon
½ tsp turmeric
Dash of nutmeg
Toppings: toasted coconut flakes, toasted pecans, hemp seeds

METHOD
1. Roast sweet potatoes at 425 degrees for about an hour, or until the sugar is spilling out of them and they are very soft.
2. Once cool enough to handle, peel sweet potatoes and blend them with ginger, plant milk, and date.
3. Once that is fully blended and smooth, pulse in the almond butter and spices. Do not overblend because this will make the spices bitter.
4. Serve in a bowl with optional toppings like coconut and pecans.

**Millet porridge with fruit compote

INGREDIENTS
1 c. millet
1 c. plant milk
2 c. water
1 c. frozen mixed berries
1 c. frozen wild blueberries (or more mixed berries)
2 tbsp maple syrup

METHOD
1. Combine millet, coconut milk, and water in a saucepan and bring to a boil. Then lower the heat to medium and let it simmer for 20-25 minutes, covered. The millet should be fully cooked and the water fully absorbed.
2. In another saucepan, combine frozen mixed berries and frozen wild blueberries. Over medium heat, stir until the berries are thawed and hot. Add maple syrup, stir to combine, and simmer for a few minutes. You can continue cooking to reduce the liquid, or serve with more liquid.
3. Serve millet porridge with fruit compote on top.

**Beans on toast recipe from Minimalist Baker https://minimalistbaker.com/easy-baked-beans-on-toast-british-inspired/#wprm-recipe-container-75339

Roasted potatoes

INGREDIENTS
4 gold potatoes, cubed
1 onion, diced
1 red bell pepper, diced
1 yellow or orange bell pepper, diced
2 tsp garlic powder
½ tsp salt
1 tsp pepper
2 tsp chili powder
1 avocado, sliced, for topping

METHOD
1. Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
2. Place potatoes, onion, and bell pepper on the baking tray and sprinkle on the spices.
3. Bake for about 40 minutes, or until browned and fork tender.
4. Top with avocado, salsa, and other favorite toppings.

Kitchari recipe from Minimalist Baker: https://minimalistbaker.com/easy-kitchari-instant-pot-friendly/#wprm-recipe-container-77903