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
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ROASTED BEET BLACK CHERRY YOGURT
Who says you can’t have veggies for breakfast? Put roasted beet cubes in black cherry yogurt with prunes, fresh basil and almond crumbles and you have a complete meal – a lovely way to get you started on your day!
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CHERRY PECAN YOGURT – simple breakfast
A simple, healthy and delicious breakfast! When cherries are in season, don’t miss out!
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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!
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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
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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
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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
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COCONUT BERRY OATMEAL BREAKFAST PIE
with flax seed, chia seed and pecan crumbles. Topped with fresh blueberries in Cream Of Coconut!
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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!
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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!
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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
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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
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VEGGIE SAUSAGE AND 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
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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 Continue reading “BARBECUE VEGGIE HASH”
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 Continue reading “PIEROGI AND POTATO FRY”
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 Continue reading “SCRAMBLED TOFU WITH HUMMUS”
Made with cranberry pomegranate juice!
Makes 2 cups Continue reading “STRAWBERRY SAUCE”
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 Continue reading “POTATO PIEROGI BENEDICT”
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
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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
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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
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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
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STEEL CUT OATMEAL BREAKFAST 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!
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ORANGE BLUEBERRY SAUCE
Flavored with maple syrup, brown sugar and cinnamon!
Makes 3 cups
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FRESH BING CHERRY SAUCE
Flavored with orange and grape juices, Balsamic vinegar, and spice!
Makes 5-2/3 cups
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