Recipe 1: Potato Tortillas

Create delicious potato tortillas using freshly mashed potatoes and green onions. These gluten-free, dairy-free tortillas are soft and simple to make!

Ingredients for 3 servings:

• Medium-sized potatoes: 14.20 oz
• Flour (chickpea, soy, or corn): 5.29 oz
• Baking powder: 1 teaspoon
• Salt: to taste
• Dried parsley: 2 teaspoons
• Turmeric: 1 teaspoon
• Olive oil: 2 tablespoons
• Chopped green onions: 1/2 cup

Instructions:

1. Cook the potatoes in salted water until soft, then drain, cool, and peel. Aim for about 14.20 oz after peeling.
2. Mash the potatoes and combine with flour, baking powder, salt, turmeric, olive oil, and green onions. Mix initially with a spoon, then knead by hand, adding more flour until the dough is no longer sticky.
3. Divide the dough into 6-8 pieces and roll into balls, then flatten into tortillas between two sheets of parchment.
4. Heat a lightly oiled non-stick frying pan over medium heat, cooking each tortilla for 2-4 minutes per side. Brush with garlic olive oil and garnish with fresh herbs.

Recipe 2: Stuffed Avocado

A quick and delightful breakfast option that's both tasty and nutritious!

Ingredients for 2 servings:

• Ripe avocados: 2
• Cooked quinoa: 1 cup
• Cooked black beans: 1/2 cup
• Chopped red bell pepper: 1/2
• Diced red onion: 2 tablespoons
• Chopped fresh cilantro: 2 tablespoons

Dressing:

• Juice of 1 lime
• Olive oil: 2 tablespoons
• Agave syrup (or your preferred sweetener): 2 teaspoons
• Dijon mustard: 1 teaspoon
• Salt and pepper: to taste

Instructions:

1. Halve the avocados and remove the pits.
2. In a bowl, combine quinoa, black beans, bell pepper, onion, and cilantro. In a separate bowl, whisk together dressing ingredients.
3. Mix the quinoa mixture with the dressing and spoon it into the avocado halves. Serve and enjoy!

Recipe 3: Homemade Granola

Whip up a wholesome granola that pairs perfectly with plant-based milk!

Ingredients:

• Soaked dates (in 1 cup of water): 15
• Agave syrup: 3 teaspoons
• Sliced large apple: 1
• Pumpkin seeds: 1 cup
• Sunflower seeds: 1/2 cup
• Almonds: 1 cup
• Walnuts (soaked for 1 hour, then rinsed): 1 cup
• Dried goji berries: 1/3 cup
• Dried raisins: 1/2 cup
• Freshly squeezed orange juice: 2 tablespoons
• Zest from 1 large orange: 2 tablespoons
• Vanilla extract: 1 tablespoon

Instructions:

1. Blend dates, 1/2 cup water, agave syrup, apple, orange zest, juice, and vanilla until smooth. Set aside.
2. Coarsely grind pumpkin seeds, walnuts, and sunflower seeds in a food processor.
3. Mix both mixtures, add goji berries and raisins, then dehydrate at 113°F until ready.

Recipe 4: Vegetable Roll with Hummus

Enjoy a crunchy roll made from fresh ingredients!

Ingredients:

• Curly cabbage or kale: 10 sheets
• Hummus: 1 cup
• Cucumber: 1
• Carrot: 1
• Chopped red pepper: 1/2
• Mango: 1/4
• Chopped avocado: 1/2
• Seeds (sunflower, pumpkin): 2 tablespoons
• Arugula sprouts: 1/2 cup

Instructions:

1. For the hummus, blend chickpeas, peeled garlic, and tahini with lemon juice until smooth. Adjust consistency with water if necessary.
2. Prepare the vegetables by slicing them into thin strips.
3. Lay a cabbage leaf on a surface, spread hummus, then fill with vegetables and roll tightly.

Recipe 5: Baked Eggplant with Filling

A flavorful and unique breakfast option.

Ingredients for 2 servings:

• Eggplants: 2
• Tomatoes: 4
• Hard cheese: 14.20 oz
• Garlic: 3-4 cloves
• Herbs: 1.76 oz
• Lemon juice: to taste
• Sugar: 1 teaspoon
• Salt and pepper: to taste
• Olive oil: to taste

Instructions:

1. Slice eggplants lengthwise, creating a fan shape, and season with salt and pepper. Layer with tomato and cheese slices.
2. Prepare the sauce by cooking chopped peeled tomatoes with garlic, sugar, lemon juice, and seasoning.
3. Pour sauce over eggplants and bake at 356°F for 20-25 minutes, adding grated cheese for the last 5 minutes.

By following these recipes, you can ensure that your mornings are not only delicious but also filled with health benefits!