Plant Based 101 Cooking Series #1 - It's time for a healthy breakfast

Athens, NY

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Emily Amarnick
New Maker!


Replay Available
Have you been wanting to ease into Plant Based eating. Learn how to incorporate more plants into your diet in a fun and delicious way with Plant Based Personal Chef, Caterer and B + B Hostess, Emily (AKA Mrs.Pleasant). In this class you'll learn how to make mylk, smoothies and a couple easy breakfast options to get your day off to the right start.

Menu detail

Almond Mylk
It's easier then you think to make your own plant mylks! For Almond Mylk you'll need: - A blender -1 nut milk bag or a very fine mesh strainer with cheese cloth - 1 cup of raw almonds, soaked overnight in cold water - 4-5 cups filtered water - Pinch of himalayan or sea salt - 2 pitted dates - 1 tsp vanilla extract
Pumpkin Seed Mylk
For the pumpkin milk you'll need: - a blender - 1 cup Pepitas (green pumpkin seeds), soaked overnight - 1/4 teaspoon honey or agave - Pinch of pink himalayan or sea salt - 2 cups of filtered water
Creamsicle Smoothie
Enjoy a taste of summer all year with this easy creamsicle smoothie. - 3 small oranges or two big ones - 1 cup unsweetened Vanilla Coconut Milk Yogurt - 1 teaspoon Vanilla Extract - 2 tablespoons Maple Syrup
Avocado Mash with "Scrambled Eggs" on Toast
One of my favorite quick breakfasts during the week. If you can't find Just Egg, this is equally as good with just avocado. - 1/2 ripe avocado - 1 tablespoon veganaise or hellmans vegan mayo - 1/2 bottle of Just Egg liquid eggs - Everything bagel seasoning -Hot sauce (optional)
Savory Oats
If you love savory food in the morning, savory oats is a must try. This makes 2 servings and is inspired by Hetty Mckinnon's Miso Oats recipe. - 1 cup old fashion oats (regular oats. not quick cooking) - 4 cups vegetable stock - 2 tablespoons white miso paste - 1/2 bottle Just Egg liquid eggs - 4 shitake mushrooms - 2 scallions, finely sliced - 1/2 ripe avocado - 2 tablespoons everything bagel seasoning (optional) -Salt to taste (optional)