Receive this newsletter from a friend? Subscribe for updates! January 5, 2014 - Breakfast Edition On Thursday, I will celebrate 8 years of writing F


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January 5, 2014 - Breakfast Edition


On Thursday, I will celebrate 8 years of writing FatFree Vegan Kitchen. The blog began as an impulsive New Year's resolution in 2006, and I never would have dreamed I'd still be writing it today. If you look back on my first month of blogging, you'll see that I didn't start off creating new recipes. For one of the first posts, I actually wrote about getting take-out. I was only reviewing recipes that had already been posted on Fatfree Vegan Recipes until I shared my recipe for Spicy Red Pepper Hummus. After that, you just couldn't shut me up about my own recipes!

I wouldn't still be blogging if there weren't people like you out there reading, so thank you all for giving me an audience for my recipes and an outlet for my creativity. I hope to still be cranking out new dishes 8 years from now.


New This Week


Black-eyed Pea Chili

Black-eyed Pea Chili with Quinoa and Corn

You asked for it, so I came up with a brand new black-eyed pea recipe for New Year's Day. If you're not sure you like black-eyed peas, this is the recipe for you; the flavors of chili powder and cumin take center stage and minimize the earthiness of the black-eyed peas. Several readers have already tested it and declared it delicious, even child-friendly. It's never to late to eat your lucky "peas and greens," so get the recipe now.


Be My Valentine? A Slow Miracle Art Update

And on Slow-Motion Miracle:

In her three posts last week, Maria offered New Year's thoughts on choosing how we see the world, pondered the best way to de-seed a pomegranate, and told us of a very special Valentine's Day--the day she received her MS diagnosis. That was almost 18 years ago, and thanks to her plant-based diet, Maria is now writing a blog, writing and publishing her poetry, painting, and holding art shows. She's also created some lovely Valentine's cards and needs your help deciding which ones to offer in her Art Store.


Starting Your Day Off Right


Everyone says that breakfast is the most important meal of the day, but for many of us, it's an afterthought, something to be grabbed and consumed in a hurry. I think the key to a healthy breakfast is forethought--planning and even cooking it the night before so that it's ready quickly the next morning.

Lately I've been using my tiny 1.5 quart slow cooker to have a hot breakfast ready when I wake up. It holds about enough for 4 bowls of multigrain cereal, perfect for my small family or for having leftovers to reheat throughout the week. My favorite recipe right now, a chewy blend of 7 whole grains (pictured above), comes from The McDougall Newsletter. I add a little cinnamon and nutmeg and top it with bananas or fresh berries. Scroll down halfway on this page to see the recipe.


Cherry Pie Oats

The slow cooker is also the perfect way to cook steel-cut oats. I like to cook them with fruit, such as cherries and apples. I have stovetop recipes for Apple Spice Oats and Cherry Pie Oats, but both work well in a crock pot--just throw 'em in and cook on low overnight.


Tofu Omelette for One

If you prefer a less grainy breakfast and soy is not an issue, try my Tofu Omelet for One. I mix the batter up and cook the filling (kale and mushrooms in this case) the night before, making it quicker and less messy to make the next morning. If you can't do soy, check out my chickpea flour version.

I have dozens more Breakfast Recipes, so plan ahead today so that you have breakfast ready for the rest of the week.



The link to the slow cooker is an Amazon affiliate link, meaning that if you buy something through it, I get a small commission at no additional cost to you. Thank you for supporting FatFree Vegan!


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