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Greetings of sunshine and laughter – warm feelings and happy thoughts as you breathe in the sweet, fresh fragrances of the new morning air. Sharing good food, gentle talk, daily plans and morning news. Whether breaking fast by yourself, with family or friends, you’ll enjoy lots of good cheer at Sharon’s.

So, what do we animal-free people eat at Sharon’s for breakfast? Anything that tastes good and makes us feel good. Most breakfasts don’t require a recipe, but when you want something special, find it here.

At Sharon’s we always begin a new day with a sincere desire to strive for the best. No matter how good or bad the day before, today will be better! ♥


CHERRY PECAN YOGURT – simple breakfast A simple, healthy and delicious breakfast! When cherries are in season, don’t miss out! Serves 1

PINEAPPLE COCONUT FRUIT BOWL   with prunes, bananas, dried cranberries, walnuts and fresh ginger sticks. Tossed with vanilla and peach Silk dairy-free yogurts! Great breakfast! Makes 7 cups

SUN RISE OVER MIAMI   Fresh ruby red grapefruit topped with fresh pineapple wedges and fresh ginger, then drizzled with maple syrup and pomegranate blueberry juice! Serves 2


BARBECUE VEGGIE HASH  Cut precooked potatoes sauteed with onion and garlic till charred. Mixed with sweet petite peas and cut green beans, then tossed with an orange marmalade barbecue sauce! Makes 7 cups

CREAMY HOME FRIES Leftover baked potatoes, sauteed peppers, onions and mushrooms in extra virgin olive oil combined with carrot ribbons and cilantro, then dressed with a combo of veg mayo and ketchup. Garlic and smoked paprika kick it up! Makes 6 cups

DOWN HOME FRIES This is a different way to fry potatoes. Brown bag it! Serves 4

PIEROGI POTATO FRY  What to do with leftover baked potatoes? A simple Sunday morning breakfast dish that will delight your significant other. Fried pierogi and baked potato in a simple mustard sauce. Garnish with chopped kosher dill pickle to take it through the roof! Why not serve it with a glass of champagne and orange juice? It’s your day off, enjoy! Serves 3

MATCH MEAT SYDNEY HASH Science’s ability to destroy is greater than its propensity to save. It’s in the seed – in the mind of the terrorist! Can you guess the replicated animal in this Match Meat Sydney Hash? Where the Country and the Continent are the same? Serves 6-8

SOFT-FRI SAFFRON POTATOES AND CORN – two way For restaurants with leftover baked potatoes  – or home chefs who want to uptick your skillet potatoes – try this version of home fries and/or potato salad. It works great! Makes 9 cups

TOFU HOME FRIES Leftover baked potatoes fried up with onion and peppers. Seasoned with garlic, rosemary, curry and smoked paprika. Red wine vinegar to tame the glycemic spike? Of course. It tastes great, so we’ll do it. Tossed with fresh vine tomatoes, fresh spinach and House Foods tofu! A late morning delight! Makes 8 cups

TWICE COOKED SKILLET POTATOES If you serve main dishes at your restaurant, chances are you serve baked potatoes. Even if you don’t serve breakfast, you can still utilize your leftover bakers by offering this skillet main dish as a special! Makes about 9 cups


PAN-FRIED GNOCCHI  with caramelized mushroom and onion. Served with a red mustard steak sauce. Brunch or breakfast dish! Serves 4-6


AFC CHICKEN PICCATA BENEDICT The Animal-Free Chef’s take on Chicken Piccata served over toasted English muffin as a Benedict breakfast preparation. Wow! Surprise ingredient? Apple cider in the piccata sauce. Ni-i-ce! Makes 6 servings

AFC POACHED EGG SAUCE © Okay, so what’s this now? The AFC POACHED EGG SAUCE! Okay it doesn’t look exactly like a poached egg that you put on toast. YET, cut up a chicken poached egg and mix it on itself, and preTTy close. The flavors and textures are there. It’s the best yet. Plus, no sulfur. I’m going with it. S-O-A-R-ing with it! Wow. Thank you God! Makes 3-2/3 cups

AFC SCRAMBLED VEGAN NOG TOFU A breakfast to live for!! Rustic elegance is where we wanted to go and that’s exactly where we landed! A beautiful brunch dish to start the New Year with an abundance of style! Serves 5-6

BARBECUED SCRAMBLED TOFU EGGS   Rich! Wow! Delicious! Serve these ‘eggs in Five Star restaurants anywhere in the world! Serves 4

FRENCH TOFU EGGS  Hard-sauteed white potatoes with shallots, fresh green pepper and tomato. Mixed with saffron, rosemary, tarragon and tofu. Then simmered in a  short bath of extra virgin olive oil, maple syrup and Balsamic vinegar. Served over whole wheat toast spread with either maple Dijon mustard, or ketchup maple glaze. How do you say walk on water in French? Makes 6 servings

PEPPER AND MUSHROOM SCRAMBLED TOFU  Sauteed mushrooms with Mancini Fried Peppers with Onion combined with Marsala wine flavored tofu, fresh tomatoes and cilantro! Makes 5 cups

PINK LENTIL TOFU SCRAMBLE Silken tofu and sweet onion scrambled in extra virgin olive oil and margarine. Spiced with garlic and smoked paprika. Tossed with fresh steamed broccoli buds, then tossed with Pink Lentil Cream! You just might think you’re eating real egg here! But you’re not, so all the better! Serves 4

POTATO PIEROGI BENEDICT The potato pierogi acts like the egg in this special version of ‘eggs’ Benedict. English muffin layered with roasted pepper, creamy fresh steamed spinach, potato pierogi and lemon tarragon Egg-Free Hollandaise sauce! Serves 4

SCRAMBLED TOFU EGGS  Sautéed onion, sweet red roasted pepper, and petite peas with Silken tofu, curry and mustard.  Made extra rich with a little Grapeseed Vegenaise! Makes 3-4 servings

SCRAMBLED TOFU WITH HUMMUS   Breakfast in the evening! Scrambled tofu eggs with grape tomatoes and peas, made creamy with a cumin-flavored hummus. Served with whole grain mustard and a lemon squeeze!  Serves 3

THE NEW EGGS BENEDICT  Eggs Benedict absent the eggs and ham. And so much better tasting! Toasted English muffin topped with soy Canadian bacon, a fresh ripe slice of tomato, followed by caramelized sweet onion. Topped with fresh avocado, then drizzled with a creamy Citrus Sauce.  Am I in heaven?

TOFU GRAVY SCRAMBLE Silken tofu scrambled with fresh blanched spinach and sweet mini pepper wine gravy! Perfect for a brunch main dish. Feel like a breakfast brunch sandwich instead? Spoon the scramble into soft sub rolls broiled till crispy on the insides! Serves 4

TOFUTTI BREAKFAST SCRAMBLE Ready for a great brunch dish? This is it. Tofu scramble made creamy with Tofutti Better Than Cream Cheese. Sautéed peppers, onion, celery and bean sprouts mixed with tofu seasoned with curry, fennel and smoked paprika. Champagne anyone? Oh, and garnished with a bunch of fresh cilantro and served with fresh streamed asparagus! Serves 6


AFC BREAKFAST WIENER ROLL Yes, the wieners are dates! Perfect fit – who would think? And raw sauerkraut – any flavor will do, but the raw? – I like what it does to me insides. Feels good, tastes delicious. Use any mustard you like, I went with ball park, because I wanted to hit this one into the next city! Try the Jif Almond Butter, readily available in most markets. Super smooth! A tiny drizzle of maple syrup makes you want to kiss the tree that bled it for what it does to this breakfast roll up!! Makes 1

BLUEBERRY WALNUT RUSSIAN TOAST Dairy free cream cheese mixed with a smoky dried berry walnut crumble and fresh blueberries. Served atop fresh toasted Russian black bread! Makes 2 cups spread

ENERGIZER BREAKFAST BURRITO  A charred tortilla spread with peanut butter and orange marmalade. Topped with fresh banana slices, raw rolled oats and cashew crumbles. Sprinkled with cinnamon. Roll and eat! Makes 1

RUSSIAN MORNING TOAST  Scrumptious! Beautiful tangy, sweet flavors! A weekend treat! Serves 4

SCRAMBLED TOFU EGG TORTILLAS  Pan-fried flour tortillas spread with sweet roasted pepper spread, topped with burnt onion scrambled tofu eggs. Served with a side of Dijon mustard and drizzled with maple syrup! Delicious flavors. Complex. Warm feelings of breakfast comfort foods served with rustic elegance! Makes 4

SHARON’S “EGG” MAC MUFFIN  Pan-fried Silken tofu egg layered with caramelized onion and fresh ripe tomato on a toasted English muffin spread with ketchup and Jalapeno mustard! Makes 6 sandwiches

VEGGIE SAUSAGE & SCRAMBLED EGG BURRITOS  Pan-fried veggie sausage, caramelized onion and tofu scrambled eggs served in a charred tortilla wrap spread with ketchup and mustard! Garnish with fresh tomato slices or red and green grapes! Makes 4 cups filling or 8, 1/2 cup servings for 8, 6 inch flour tortillas


AFC PEANUT BUTTER AND MARMALADE BAKED OATMEAL A perfect baked cereal dish for a breakfast buffet. Peanut butter and orange marmalade atop a brown sugar-sweetened cinnamon-spiced stone ground Scottish oatmeal cooked with apple cider! For added protein we add a little textured vegetable protein. A spray of fresh blueberries completes this Breakfast Masterpiece! Serves 12

COCONUT BERRY OATMEAL BREAKFAST PIE with flax seed, chia seed and pecan crumbles. Topped with fresh blueberries in Cream Of Coconut! Serves 12

COMPACT COLD CHOCOLATE CEREAL Your entire breakfast fits in your palm! Multiple grains, roasted processed peanuts, ruby red grapefruit juice, almond milk and mixed dried fruit bits. Flavored with dark chocolate and vanilla! The perfect refrigerated cereal. Needs nothing but for you to eat it! Makes 7-1/2 cups

FLUFFY GRITS  We’re taking the quick grit route with these breakfast grits. Cooked till fluffy, then topped with fried sweet red peppers, green grape tomatoes and garlic, followed by pan-fried Panko crumbs seasoned with fennel and sage. A dusting of cinnamon and sugar, a squeeze of fresh lemon and you have a breakfast that can be served as an entrée in any fine dining establishment! Serves 4

GRITS AND MIXED CREAMED VEGETABLES  Charred and caramelized sweet onion and mushroom combined with mixed assorted veggies in a beautiful sage, thyme and tarragon animal-free cream sauce! Served over grits! Makes 6 servings

HOT KAMUT CEREAL Ancient Kamut grain cooked like rolled oats. Golden raisins, flaked coconut, brown sugar and maple extract used as flavorings. Topped with orange zest and cinnamon. A delightful ‘feel good’ cereal! Makes 4-1/2 cups

STEEL CUT BREAKFAST OATMEAL PIE  With raisins, coconut, brown sugar and soy bacon bits. Topped with a Panko crumb, coconut, brown sugar, smoke topping. Baked till firm and topping becomes crisp. Served with a brown sugar, ginger, coriander and smoke sauce! Serves 6-8

STEVE’S ANYTIME CEREAL   Multi-grain Cherrios (corn, rye, barley, wheat and rice) topped with dried apricots and prunes, fresh sliced banana and apple. Drizzled with almond milk and maple syrup! Sprinkle with cinnamon and dark cocoa for an added treat. Breakfast, lunch, dinner or anytime in between! Makes 1 serving

STEVE’S POWER CEREAL This week it’s cereal for Steve’s lunches at work. He made the recipe with all the ingredients he thought would be most beneficial for total health. He knows he’s in charge of his own health and he now takes that responsibility seriously! Makes 11 cups

TOASTED QUINOA BREAKFAST PIE A pearly Toasted Quinoa Breakfast Pie made pearly by the addition of Minute Tapioca. Cooked in almond milk with brown sugar, raisins and vanilla. Served hot in a bowl drizzled with additional almond milk and topped with a smoky mixed nut crumble, a pat of margarine, light brown sugar, then dusted with cinnamon.

For an added treat, add to the toppings a tablespoon of Jif Whip Peanut Butter & Chocolate and a dusting of unsweetened dark cocoa!  A true breakfast delight! Makes 4-1/2 cups

SAUCES for various toasted breads

APPLE RAISIN SAUCE with white Balsamic vinegar, brown sugar, cinnamon and orange zest! Wow! Makes 2-1/2 cups

BLUEBERRY PUDDING JAM Do you like pudding? Do you like jam? Then how about a pudding jam? Amply spread it on your favorite toasted breads or spoon it over your favorite dairy free ice-cream! It sounds good because it is good! Blueberries, pineapple and prunes cooked with almond milk, cinnamon and coriander. Thickened with unmodified potato starch for a smooth gelatinous texture! Makes 4 cups

CRANBERRY BLUEBERRY SAUCE  A fresh cranberry and blueberry sauce made a little thinner than your traditional cranberry sauce, to be spooned over stuffing in place of gravy. Can also be used over English muffin or toast for breakfast or as a soy ice-cream topping! Makes 3-1/2 cups

FRESH BING CHERRY SAUCE   Flavored with orange and grape juices, Balsamic vinegar, and spice!  Makes 5-2/3 cups

FRESH BLUEBERRY PRESERVES   Fresh blueberries cooked with almond coconut milk and flavored with coriander and cinnamon. Spread this on your favorite morning toast or English muffin – and sail out the door in a great frame of mind! Treat yourself – why not? Makes about 5 cups

FRESH FIG AND PEACH SAUCE   Fresh figs and peaches slow-cooked to produce a fragrant, tasty preserve-like sauce! Makes 5 cups

ORANGE BLUEBERRY SAUCE   Flavored with maple syrup, brown sugar and cinnamon!  Makes 3 cups

STRAWBERRY SAUCE  Made with cranberry pomegranate juice! Makes 2 cups


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