|
Recipes for Breakfast
There is no better way to start the day than with a vegetarian breakfast! Why begin your day by piling junk into your body? It needs good, healthy fuel! Check out the recipes below and chack back often because we add new ideas nearly every week!
3 c. oats
1/3 c. sunflower seeds, raw
1/3 c. almonds, sliced and raw
1/2 raw cashews
1/2 c. dried papaya
1/4 c. dried pineapple
1/4 c. gold raisins
1 t. coconut flavoring (or butterscotch)
1/3 c. maple syrup
Mix oats and grains, seed, nuts fruit in a large bowl. Blend the extract and syrup and mix together. Spread in thin layers on two large baking sheets. Bake till edges begin to look baked. Turn over and continue baking for another 20 minutes. Remove from oven. Cool.
1. Place almonds and coconut in food processor and grind until very fine. Remove. Add dried fruit and process until finely chopped.
2. Use in place of sugar over hot or cold cereal. Dried fruit like raisins provide potassium, fiber and iron.
Fresh Chive Tofu Scramble
1 onion, chopped
1 t. oil
2 cakes firm tofu, drained
4 T. chives, snipped small
1/2 t. tumeric
1/4 t. garlic powder
Add oil and onions to a non stick skillet till clear. Add tofu, breaking up with a fork till tofu resembles scrambled eggs. Add tumeric to get your desired scrambled egg color. Add remaining seasoning and continue to cook. May add green peppers and mushrooms.
6 8-10 whole wheat tortillas
fruit spread
almond butter or peanut butter
tooth picks
Spread a coating of butter of your choice on the tortillas and then a layer of the fruit spread and score with a pizza cutter and roll-up and secure end with a tooth pick. Makes a great lunch box item.
Hashbrown Waffles
1 lb. frozen hashbrowns, thawed
Vegetable spray
Waffle Iron
Spray hot waffle iron. Heap several spoonfuls of thawed hashbrowns on the iron, close and wait about 8 minutes till done. These are crunchy and delicious without all the oil you get with fast food hashbrowns.
Can serve with soy sour cream or even add sauteed onions.
2 c. water
Bring water to a boil. Slowly stir in ceral. Reduce heat and cook for 5-7 minutes OR put in rice cooker and turn on cook.
Potato Latkes-No Egg
5 1/2 c. raw, shredded, thawed hashbrown potatoes (or 32 oz bag)
2-3 c. chopped onions, diced
1/2 c. soy milk or water
3/4 c. water
1 t. baking powder
1 T. garlic powder
1/2 lb. Tofu, mashed or blended
1 t. Smokene or smoke flavored yeast-optional
Oil a hot skillet. Drop 1/4 c. mixture into skillet and pat with pancake turned till flat and thin. Let cook on each side till golden brown about 2-3 minutes each. Or, may put into a waffle baker and cook till golden. Great with homemade sour cream or applesauce.
1 Bag (30 zo) frozen hashbrowns
2-4 T. oil
All-Purpose Veggie Salt to taste.
Put oil in skillet and heat. Empty bag into skillet. Sprinkle with All Purpose Veggie Salt to taste. Serve hot. Fry tukk golden brown.
4 c. Tofu, drained, dry and mashed
1 1/2 c. Cheez Sauce
In a frying pan, mix ingredients together and simmer. This is great in breakfast burritos with salsa.
Tofu Greek Scrambler
2 lb. tofu
1/2 c. red bell peppers
1/4 c. black olives, sliced
2 chopped tomatoes
1/2 c. green onions, chopped, top and bottoms
5 fresh mushrooms, chopped (optional)
Saute drained tofu with onion,tomatoes peppers and mushrooms in a skillet. Add seasonings. Mix together and serve hot.
Whole Grain Granola
4 c. oats
1/2 c. sunflower seeds, raw
1 c. raw ground nuts, almonds, walnut, pecans
1 T cardamom
1 T. Coriander
1/2 c. honey
2 T. vanilla
1/2 c. sesame or vegetable oil
In a 9x13 baking pan, mix all the dry ingredients, except raisins. Mix wet ingredients and stir through the dry ingredients till it is coated completely. Bake 275 for 2 hours, stirring a few time per hour to make sure it is baking completely. When cool, add raisins or dates. Store in airtight containers.
|
