Hey so this is the first Studevie recipe! The idea is to provide healthy, easy ‘brain food’ recipes. This is two breakfast recipes: the avo-egg and bacon+mushroom toast. Keep reading for recipe. 

Avo-egg: 

Ingredients:

  • ½ avocado
  • 1 egg
  • salt
  • pepper

Instructions:

  1. Cut a thin disc off of the dark/skin part of the avocado half so it can stand on a plate
  2. Scoop out some avocado to make the gap where the stone was big enough for an egg
  3. Crack the egg into the gap
  4. Season with salt and pepper
  5. Microwave; for me (I have an 1000W microwave) I have to microwave it for 2 minutes in minute long bursts but for people with lower wattage microwaves you may need less time. Many people use 30second bursts so you may have to figure out what works for you over time Optional twists:
  • You can also microwave some chorizo to have on top of your avo-egg
  • If you’d like some more vegetables you could serve it with a side of red pepper or wilt some spinach on top
  • If you like some spice add some fresh chilli or splash some tobacco on top 

Mushroom bacon toast: 

Ingredients:

  • 100g mushrooms (chestnut/closed cup etc)
  • basil leaves (optional)
  • 1 piece of bacon
  • olive oil
  • pepper
  • a slice of bread (I like to use sour dough)
  • margarine/butter (optional)

Instructions:

  1. Heat some oil in a pan (about ½ tbsp to start) at a low to medium heat
  2. Cut your mush rooms in half and rinse them to remove any bits of dirt
  3. Once the pan is heated, add all the mushrooms
  4. While the mushrooms are cooking, slice the bacon into bite size pieces and remove the fat
  5. Stir the mushrooms regularly and add more oil if needed
  6. The mushrooms will begin to produce lots of liquid/water, pour out as mush of this as you can and turn up the heat to medium high
  7. Once most of the liquid has been poured away/evaporated, add the bacon bits and basil
  8. Once everything has started to brown and the bacon is cooked your mushrooms are done!
  9. Toast your bread, add some butter and pour the mushrooms on top Optional twists:
  • You can cook some tomatoes in the pan after your done to add to your toast
  • Spinach and rocket can be wilted in the microwave for around 30 seconds to be added
youtube

Looking for some fun and healthy vegan recipes? Here’s another what I eat in a day video to inspire you. xx

3

Vegan Breakfast Parfait

Ingredients:

  • ½ cup oats
  • 1 tbsp chia seeds
  • 1 ½ cup non dairy milk
  • 1 ripe mango
  • 1 frozen banana
  • ¼ cup granola of choice

Directions:

  1. Soak oats and chia seeds overnight in the dairy free milk in a medium sized jar (You want the oats to take up half of the jar). 
  2. The next day blend banana with the mango, leaving a few mango cubes left for the topping, then blend until nice and smooth. Pour on top of the overnight oats. 
  3. Top it all off with granola and some mango chunks and enjoy your healthy, filling breakfast!

Nutty morning! The best thing I can cook up is most likely oatmeal. This one’s made with almond milk, cinnamon, different kinds of nuts & some cranberries.

3

Vegan Quinoa Stew

Ingredients:

  • ½ cup uncooked quinoa
  • 1 tbsp tomato paste
  • 1 ½ cups vegetable stock
  • 1 large red pepper
  • 1 can crushed tomatoes
  • 1 tsp paprika
  • 2 cloves garlic
  • 1 small onion
  • 200 grams veggie ground
  • 1 baguette (optional)
  • pinch of salt and pepper to taste 
  • ½ tsp sugar
  • 1 tbsp olive oil

Directions:

  1. Mince the garlic, onion and dice the red pepper and set a side. Heat a large sauce pan with some oil and add the garlic and the onion and cook for about a minute. Then add the pepper, tomato paste, and the veggie ground. Cook on medium high heat for about 5 minutes. 
  2. Add the veggie stock, the canned tomatoes and quinoa to the pan and stir well to combine. Stir in the salt, pepper, sugar, and paprika and cover with a lid. Cook on medium low heat for about 20 minutes or until quinoa is to your desired consistency. 
  3. Serve in a bowl with some baguette (highly recommended) and enjoy your meal. 
3

Healthy Vegan Quinoa Pancakes

Ingredients:

  • 1 ½ cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp brown sugar
  • 1 tbsp maple syrup
  • pinch of salt
  • 1 ½ cup of vegan milk with 1 tbsp vinegar
  • 1 tsp vanilla extract
  • 3 tbsp coconut oil
  • ½ cup dry quinoa
  • 1 tbsp vegan butter

Optional:

  • Maple syrup for topping
  • Fruit

Directions:

  1. Cook ½ dry quinoa in 1 ½ cups of water until the quinoa is nice and fluffy about 15 minutes. 
  2. Combine the milk with the vinegar and set aside for a few minutes. Meanwhile sift all the dry ingredients into a large bowl and combine. 
  3. In the bowl with the milk add the maple syrup, vanilla and oil and stir well. 
  4. Add the quinoa to the dry ingredients and combine the liquids with the dry ingredients and mix. 
  5. Heat a pan with vegan butter or coconut oil and drop 3 tbsp worth of batter into the pan. Cook until bubbles form on the top and the sides turn brown, then flip and cook for another minute on medium heat. 
  6. Serve on a plate and drizzle with syrup if you like. Enjoy!

Had a chickpea and red lentil curry for lunch today with some white rice and popadoms 😋  I cooked some zucchini, onion, sweet potato, carrot, red lentils, red and yellow capsicum and chickpeas over medium heat in some coconut milk and curry powder for about 25 minutes-really high in protein, delicious and really quick to make 🙌  instagram:@veganzoejessica

3

Easy vegan Mediterranean Pasta

Ingredients:

  • 1 small onion
  • 3 cloves garlic
  • 1 small can off chickpeas (Use the leftovers from my pancake recipe ;) )
  • 200 g dry linguine pasta
  • ½ cup of black olives
  • juice of half a lemon
  • 1 Tomato 
  • 1 small zucchini
  • 1 tsp chili flakes
  • 1 tsp sweet paprika
  • 1 tbsp olive oil
  • ¼ cup veggie stock
  • salt and pepper or taste
  • pinch of sugar
  •  some fresh parsley to garnish


Directions

  1. Heat a pot with water, salt it and let it come to a boil.
  2. In the meantime halve the olives, dice the tomato, dice the zucchini and finely mince the onions and the garlic. Then heat the oil in a large pan and add the chickpeas, olives and the zucchini and fry for about 3 minutes on medium high. When the water starts boiling add your pasta.
  3. After that add the onion and the garlic to the pan and cook for another 2-3 minutes until onions become translucent on medium heat. Now add the tomato, the seasonings and the veggie stock and cook for 5 minutes letting it all simmer a bit. 
  4. Drain the pasta and immediately toss with the ingredients in your pan. Make sure you coat your pasta with your ingredients well. 
  5. Now serve to yourself or share with others and enjoy this filling and delicious meal.