Just a few recipes from our sister-group, The Vegan Recipe Club! BREAKFASTS ********** Protein-Packed Pumpkin Waffles ********** Ingredients: - 1 cup oat flour or almond flour - 1 scoop protein powder (vanilla or unflavored) - 1 tsp baking powder - 1 tsp pumpkin pie spice - 2 eggs - ½ cup pumpkin puree - ½ cup plant plant milk of choice Instructions: 1. Preheat waffle iron. 2. Mix dry and wet ingredients separately, then combine. 3. Pour into waffle maker and cook until golden. ********** Blueberry Chia Overnight Oats ********** Ingredients: - ½ cup rolled oats - 1 tbsp chia seeds - ½ cup blueberries (fresh or frozen) - ½–1 cup plant milk of choice - Optional: drizzle of honey or maple syrup Instructions: 1. Mix all ingredients in a jar. 2. Refrigerate overnight, stir before serving. ********** Almond Butter Banana Smoothie ********** Ingredients: - 1 frozen banana - 1 tbsp almond butter - 1 cup plant milk of choice - 1 scoop protein powder (optional) - Cinnamon to taste Instructions: 1. Blend all ingredients until creamy. ********** Coconut Yogurt Parfaits with Hemp Granola ********** Ingredients: - Coconut yogurt (unsweetened) - Hemp granola or mix of hemp seeds + oats + nuts/seeds - Fresh fruit Instructions: 1. Layer yogurt, fruit, and granola in a jar or cup. ================ **LUNCHES** ********** Vegan Baked Avocado Boats ********** Ingredients: - 2 ripe avocados, halved and pitted - 1 cup cooked chickpeas or firm tofu (pressed if using tofu) - 2 tbsp nutritional yeast - 1 tsp turmeric powder - ½ tsp garlic powder - 2–3 tbsp unsweetened plant milk (oat, almond, or soy) - Sea salt + pepper to taste - Optional toppings: fresh parsley, vegan shredded cheese, or salsa Instructions: 1. Preheat oven to 375°F (190°C). 2. Scoop a small amount of avocado flesh from each half to create extra space for filling (set aside for another use). 3. If using chickpeas: mash with a fork until mostly smooth. If using tofu: crumble with your hands or a fork. 4. Mix chickpeas/tofu with nutritional yeast, turmeric, garlic powder, plant milk, salt, and pepper until creamy but not runny. 5. Spoon the mixture into avocado halves. 6. Place on a parchment-lined baking tray and bake for 8–10 minutes, just until warmed through. 7. Top with optional parsley, vegan cheese, or salsa before serving.