Veggies for Breakfast: 100 Delicious Plant Based Recipes
This vibrant cookbook redefines breakfast with 100+ easy, adaptable, and flavorful recipes that bring vegetables to the start of the day.Â
Like Six Seasons but for breakfast, Veggies for Breakfast will win over even the most skeptical breakfast skipper and get the veg party started early in the day with easy, delicious, and seasonal savory and sweet breakfasts. Cooking up a breakfast beyond cereal, smoothies, and yogurt is often perceived as a time suck, especially during the week when you’re frantically packing lunches for the family or trying to get out the door.
But Willi Galloway is here to share her love letter to the vibrant world of vegetables, a road map for making delicious, healthful morning meals, and a call to reconsider what exactly constitutes breakfast. From classic avocado toasts to innovative ways to sneak green veg into sweet breakfasts, she makes mornings a breeze.
Imagine veggies piled on toast, stuffed into tacos, heaped into bowls, stir-fried in skillets and baked with eggs — all with a broad set of flavors to help you break out of ruts. Willi guides you on a path to eating more vegetables more often by widening the definition of breakfast and diversifying what you eat.
Recipes include:
- Cacio e Pepe Oatmeal
- Summery Strawberry Toast with Chèvre, Cucumber, and Avocado
- Shakshuka with Seared Halloumi
- Carrot Cake Overnight Oats with Pepita Crunch
- Tater Tot Breakfast Burritos
Features:
- Over 100 creative, plant based recipes from sweet to savory — ideal for weekday convenience or weekend brunch
- Written by seasoned food writer, Willi Galloway with a tone that’s warm, encouraging, and highly giftable
- Includes clever, mix-and-match meal ideas with broad flavor profiles
- Paperback
- 224 pages
- 7.3 x 0.64 x 8.54 inches
WIlli Galloway is an award-winning radio commentator, writer, and former editor at Organic Gardening magazine. Willi writes about kitchen gardening and seasonal cooking and has taught joint gardening and cooking classes around the Pacific Northwest. She has hosted an online garden-to-table cooking show, GROW. COOK. EAT., fielded questions as the vegetable gardening expert on Seattle’s NPR station, KUOW, and written for Vegetarian Times and Apartment Therapy. Her garden has been featured in Sunset magazine, and she currently lives, gardens, and cooks in Portland, Oregon.
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Veggies for Breakfast: 100 Delicious Plant Based Recipes
This vibrant cookbook redefines breakfast with 100+ easy, adaptable, and flavorful recipes that bring vegetables to the start of the day.Â
Like Six Seasons but for breakfast, Veggies for Breakfast will win over even the most skeptical breakfast skipper and get the veg party started early in the day with easy, delicious, and seasonal savory and sweet breakfasts. Cooking up a breakfast beyond cereal, smoothies, and yogurt is often perceived as a time suck, especially during the week when you’re frantically packing lunches for the family or trying to get out the door.
But Willi Galloway is here to share her love letter to the vibrant world of vegetables, a road map for making delicious, healthful morning meals, and a call to reconsider what exactly constitutes breakfast. From classic avocado toasts to innovative ways to sneak green veg into sweet breakfasts, she makes mornings a breeze.
Imagine veggies piled on toast, stuffed into tacos, heaped into bowls, stir-fried in skillets and baked with eggs — all with a broad set of flavors to help you break out of ruts. Willi guides you on a path to eating more vegetables more often by widening the definition of breakfast and diversifying what you eat.
Recipes include:
- Cacio e Pepe Oatmeal
- Summery Strawberry Toast with Chèvre, Cucumber, and Avocado
- Shakshuka with Seared Halloumi
- Carrot Cake Overnight Oats with Pepita Crunch
- Tater Tot Breakfast Burritos
Features:
- Over 100 creative, plant based recipes from sweet to savory — ideal for weekday convenience or weekend brunch
- Written by seasoned food writer, Willi Galloway with a tone that’s warm, encouraging, and highly giftable
- Includes clever, mix-and-match meal ideas with broad flavor profiles
- Paperback
- 224 pages
- 7.3 x 0.64 x 8.54 inches
WIlli Galloway is an award-winning radio commentator, writer, and former editor at Organic Gardening magazine. Willi writes about kitchen gardening and seasonal cooking and has taught joint gardening and cooking classes around the Pacific Northwest. She has hosted an online garden-to-table cooking show, GROW. COOK. EAT., fielded questions as the vegetable gardening expert on Seattle’s NPR station, KUOW, and written for Vegetarian Times and Apartment Therapy. Her garden has been featured in Sunset magazine, and she currently lives, gardens, and cooks in Portland, Oregon.
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This vibrant cookbook redefines breakfast with 100+ easy, adaptable, and flavorful recipes that bring vegetables to the start of the day.Â
Like Six Seasons but for breakfast, Veggies for Breakfast will win over even the most skeptical breakfast skipper and get the veg party started early in the day with easy, delicious, and seasonal savory and sweet breakfasts. Cooking up a breakfast beyond cereal, smoothies, and yogurt is often perceived as a time suck, especially during the week when you’re frantically packing lunches for the family or trying to get out the door.
But Willi Galloway is here to share her love letter to the vibrant world of vegetables, a road map for making delicious, healthful morning meals, and a call to reconsider what exactly constitutes breakfast. From classic avocado toasts to innovative ways to sneak green veg into sweet breakfasts, she makes mornings a breeze.
Imagine veggies piled on toast, stuffed into tacos, heaped into bowls, stir-fried in skillets and baked with eggs — all with a broad set of flavors to help you break out of ruts. Willi guides you on a path to eating more vegetables more often by widening the definition of breakfast and diversifying what you eat.
Recipes include:
- Cacio e Pepe Oatmeal
- Summery Strawberry Toast with Chèvre, Cucumber, and Avocado
- Shakshuka with Seared Halloumi
- Carrot Cake Overnight Oats with Pepita Crunch
- Tater Tot Breakfast Burritos
Features:
- Over 100 creative, plant based recipes from sweet to savory — ideal for weekday convenience or weekend brunch
- Written by seasoned food writer, Willi Galloway with a tone that’s warm, encouraging, and highly giftable
- Includes clever, mix-and-match meal ideas with broad flavor profiles
- Paperback
- 224 pages
- 7.3 x 0.64 x 8.54 inches
WIlli Galloway is an award-winning radio commentator, writer, and former editor at Organic Gardening magazine. Willi writes about kitchen gardening and seasonal cooking and has taught joint gardening and cooking classes around the Pacific Northwest. She has hosted an online garden-to-table cooking show, GROW. COOK. EAT., fielded questions as the vegetable gardening expert on Seattle’s NPR station, KUOW, and written for Vegetarian Times and Apartment Therapy. Her garden has been featured in Sunset magazine, and she currently lives, gardens, and cooks in Portland, Oregon.
