Recipe Monday: Grab & Go Vegan Breakfasts

Posted by – April 04, 2016
Categories: Food & Nutrition

A proper, well-balanced breakfast—allegedly the most important meal of the day—is, for me, usually replaced with a coffee and maybe a bagel or breakfast bar. During the work week in particular, I happily let convenience win. While a hit of caffeine and sugar provides some instant gratification, the mid-morning slump that follows does not feel the best. In an effort to reform my lazy breakfasting ways, I tested out three easy vegan recipes from The Art of Raw Food that can be made ahead of time to grab and go. While bagels will always have a place in my heart, these are great swaps into my Monday – Friday rotation.

Delicious Buckwheat PorridgeUntitled-1


  • 2 cups (5 deciliters) buckwheat, soaked for 6 hours and sprouted 1–2 days
  • 1 apple, cored
  • 6 dates, pitted
  • tablespoon cinnamon
  • teaspoon vanilla
  • 1 pinch of salt
  • cup (1 dl) raisins
  • 1 sliced banana

Soak the buckwheat in water for 6 hours, then drain. Allow it to sprout for 1–2 days in a bowl covered with a dishtowel; rinse the sprouts two or three times a day. Mix buckwheat, apple, dates, cinnamon, and vanilla in a food processor and blend until it has the desired consistency. Season with salt and mix in the raisins and banana slices. Serve with a couple of thinly sliced apples and a sprinkle of cinnamon. When I started eating raw food, this quickly became my favorite breakfast.

Raw Dairy-Free Yogurtrawveganyogurt


  • 2 cups nuts or seeds, soaked
  • 1 cups  water

Soak cashews, macadamia nuts, almonds, or sunflower seeds in plenty of water overnight. Throw water out after soaking. If you use almonds, remove the skins before using them. Mix nuts and water in a blender. Pour the thick milk through a nut-milk bag or a dishtowel. If you like, you can save the nut meat and use it in an other dish.

Leave the milk at room temperature for 8–12 hours covered with a dishtowel. The milk will begin to separate. Refrigerate for at least 8–12 hours so the yogurt on top will have time to accumulate and stiffen. Carefully pour the mix into a container with a spoon without disturbing the fluid at the bottom. The yogurt can stay fresh for 5 days in the refrigerator. For a yogurt flavor, serve with berries and agave nectar.



  • ¾ cup (2 dls) nuts, coarsely chopped
  • ¼ cup (½ dl) sunflower seeds
  • ½ cup (1 dl) blueberries or raspberries
  • ½ cup (1 dl) dried figs, diced
  • Coconut

Mix the ingredients in a bowl and sprinkle with coconut. Serve with your favorite nut milk.

Tags: Raw Foods Recipe Vegetarian & Vegan Jens Casupei Vibeke Kaupert

About the Author

Bevin is the publicity and marketing manager at North Atlantic Books.