Morning, Noon, and Night

Activism, how to


Morning-Banana Pancakes

What You’ll Need:
2 Cups Flour
2 Bananas
Cup of Nut Milk
2 teaspoons baking powder and baking soda. Optional-
Maple Syrup
Coconut Cream
Vanilla Extract

How To:
1. Smash bananas. Add vanilla/cinnamon (if you want).
2. Mix nut milk and mashed bananas.
3. In a separate bowl mix our and baking soda/powder.
4. Heat up a non-stick pan.
5. Add dry ingredients to wet and mix lightly.
6. Scoop pancakes onto pan. Depending on the size you can make a couple at a time, but the rst one never works out so make a dud rst.
7. Serve and top with any combination of vegan butter, coconut oil, maple syrup, co- coconut cream, berries, etc.

Notes: Serves four. Add more nut milk or flour when needed. We used a non-stick pan, but if you don’t have one make sure to use oil or vegan butter. Duh, this is best with a cup of coffee too.

Noon- ?

Lunch is either on the go or sitting down at home, depending on how much time I have that day or what my schedule is.

Both of these have unlimited options, it’s the chose-your-own-adventure of food. I’d be giving it all away though if I told you how we do lunch (since it’s simply 2 core recipes). But don’t worry, all the details of our lunch plans are in the PDF Guide.


What You’ll Need:                                                                                                                                         Dough
(very inexpensive at super markets)

For the Pesto-
-2 cups raw almonds

-1 tbsp. Lemon Juice

-2 bunches Basil

-2 tbsp. Olive Oil

-3 cloves garlic

For the Vegan Ricotta-

-1 container Tofu

-1/2 cup Nutritional Yeast

-Salt and Pepper to taste

-1 teaspoon Chili Flakes

-1 cup Broccoli
-3 cloves Garlic
-3 tbsp. Nutritional Yeast

How To:

1. Prepare dough/allow to thaw if premade and chilled.
2. Roll out dough. Optional: drizzle with olive oil.
3. Start frying pan and sauté broccoli with garlic and nutritional yeast until slightly crispy. 4. Grab your blender/food processor.
5. Add all “ricotta” ingredients and blend, move into separate bowl.
6. Add almonds, garlic, and olive oil (no need to clean blender). Pulse until smooth.
7. Add lemon and basil. Blend until mixed.
8. Spread fresh pesto onto dough.
9. Add broccoli onto pizza.
10. Add dollops of “ricotta”.
11. Bake at 450 until crust is golden brown.

NOTE: This is an excerpt from a 75 page, detailed, comprehensive ‘Guide to Veganism’ we made. The guide ranges from ethics, to recipes (like the one’s you’re about to read), personal stories,  veganism on a budget, resources, myths, + so much more. Click here to shop the PDF Guide (it costs as little as a latte or a few rides on the subway, and could quite possibly change the way you think forever)

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