On-the-go breakfasts with @lauresque

on-the-go-lauresque

Words and Images by @lauresque 

One of the main questions I get asked when I talk about veganism is whether it is complicated to eat a plant-based diet. And whether I get sick of eating salads. The answer is very simply, no. It’s actually pretty easy and I really don’t eat that many salads.

The next questions are usually something about preparing meals and that I probably need all kinds of expensive health store foods for my recipes. The answer to these questions is once again: no. It is true that there are a lot of complicated or involved vegan recipes out there, but there are also a lot of difficult meat-based dishes too.

To show you how simple, easy and delicious a plant-based diet can be, I’ve got three on-the-go breakfast recipes that take no more than a couple of minutes to put together and can be enjoyed on-the-go or at home.

Chia Pudding Parfait

on-the-go-breakfasts
on-the-go-breakfasts

Ingredients

-        3 Tablespoons of chia seeds

-        Almond milk (or any other plant milk)

-        Agave or maple syrup

-        Frozen bananas

-        Optional: cinnamon

Mix up the chia seeds, almond milk and agave and put it in the fridge overnight. In the morning, the mixture will have thickened, forming a pudding-like consistency. Now blend two frozen bananas and a dash of cinnamon in a high-speed blender until smooth and fluffy. Add the two mixtures to a mason jar, alternating between the banana ice cream and the chia pudding to create layers. You could add some granola, fresh fruit or a dollop of nut butter or enjoy right away.

Overnight Oats

on-the-go-breakfasts-lauresque
on-the-go-breakfasts-lauresque

Ingredients

-        50 grams of oatmeal

-        250 ml almond milk (or any other plant milk)

-        Agave or maple syrup 

-        Cashew/peanut/almond butter

-        Banana

-        Pumpkin seeds

-        Cashews

Mix oats, almond milk, maple syrup and cashew butter in a bowl and place in the fridge overnight. To make this a warm recipe, cook the oats for about 5-10 minutes instead of refrigerating. Top with banana, pumpkin seeds and cashews and enjoy! You could put the porridge in a jar for on-the-go convenience, or have it in a bowl at home. This one is so creamy and yummy – it’s one of my favourite comfort breakfasts.

Smoothie Bowl 

on-the-go-breakfasts-lauresque

Ingredients

-        150 grams of frozen raspberries

-        2 frozen bananas

-        A dash of almond milk

-        Toppings of your choice

Blend berries, milk and frozen bananas in a blender. Pour the mixture in a mason jar or bowl and top with fresh fruit, nuts or seeds. For sweetness, add a drizzle of agave or maple syrup. My personal favourite topping here is coconut shavings!