About 200 calories, 100 for the egg and 100 for the condiments. Thaw the JUST EGG fold, then microwave 30 seconds. Top with daiya Blue Cheeze Dressing, about 1/2 Tablespoon, ketchup and a couple Kalamata olives, pitted and crushed, then microwave 30 seconds longer. Perfect. Pepper spray it and you’re good to go, good asContinueContinue reading “JUST EGG For One”
Category Archives: BREAKFAST
Royal Oats GOAT
Originally posted on AFC PRIVATE RESERVE™ :
ROYAL OATS GOAT Hibiscus, purple and golden beets, dried cherries and berries highlight this sophisticated expression of a royal oat breakfast. Fresh ginger accompanied with fennel, allspice, tarragon and orange zest sealed the deal before anyone had a chance to speak! Makes 12 cups 8 c. water 2 t.…
Tofu Toast And Grille
TOFU TOAST AND GRILLE Pan-grilled tofu with petite peas and veggies in tomato sauce with pan-grilled country style toast cubes seasoned with garlic, smoked paprika and plant parmesan. Served with fresh cilantro and extra virgin olive oil drizzle! Serves 4 GARLIC CHEESE TOAST: 5 slices country style French or Italian bread, or sour dough -ContinueContinue reading “Tofu Toast And Grille”
AFC Red Velvet Cranberry Oat Pie
RED VELVET CRANBERRY OAT PIE Old Fashioned Oats, a little Tapioca, beet root powder, cocoa, cranberries and coriander! Versatile meal pie – breakfast, lunch, after dinner, midnight snack! Serves 8 or more Preheat oven to 350 degrees OATMEAL: 4 c. water 1 t. salt 1/3 c. granulated sugar 1 T. Minute Tapioca 2 T. beetContinueContinue reading “AFC Red Velvet Cranberry Oat Pie”
AFC Raisin Pecan Rice
RAISIN PECAN RICE This versatile rice can take the place of mashed potatoes and gravy, or bread stuffing and can even be served as a hot cereal with nut milk, I preferred a cashew yogurt beverage over mine. The rice and accompanying gravy are sweet, but not too sweet. Just right. Upon first tasting rightContinueContinue reading “AFC Raisin Pecan Rice”
AFC Sausage And French Toast Sliders
SAUSAGE FRENCH TOAST SLIDERS Pan-fried GIMME LEAN breakfast sausage served between toasted whole wheat bread, then French toasted. Drizzled with Smoky Orange Marmalade Syrup! Great brunch/breakfast dish! Makes 14 single sliders (serving size 2-4) CD-T ClipBoard: We’re using JUST EGG liquid imitation egg for the French toast. But before dunking in the egg wash, weContinueContinue reading “AFC Sausage And French Toast Sliders”
Masterpiece Grits – GOAT
MASTERPIECE GRITS – GOAT Considering it’s a masterpiece it didn’t take long, but is it ever good! I don’t know if food can be sublime, but we’ll make an exception with these grits – SUBLIME to the NINES! I don’t even like grits, but I love these. It makes a lot, so experiment with differentContinueContinue reading “Masterpiece Grits – GOAT”
Brunch Crust-Free Pan Pizza – GOAT
BRUNCH CRUST-FREE PAN-PIZZA – GOAT Ham, cheese and eggs – that’s what you’ll think you’re eating, only so much better, and lighter and more satisfying! Who needs the crust when the toppings are this great! Fried onion, tomato, zucchini, pepper jack, parmesan, parsley for freshness. GOAT for sure! I love this stuff, and yes, evenContinueContinue reading “Brunch Crust-Free Pan Pizza – GOAT”
Chocolate Balsamic Baked Scottish Oatmeal – GOAT
CHOCOLATE BALSAMIC BAKED SCOTTISH OATMEAL – GOAT Oatmeal never tasted so good! Make ahead to refrigerate to use throughout the week or serve on a breakfast buffet. Sometimes we serve it for supper: Place a square on a plate topped with a little margarine and smoky walnut crumble. Microwave just till hot and experience heavenContinueContinue reading “Chocolate Balsamic Baked Scottish Oatmeal – GOAT”
AFC Peanut Butter And Marmalade Baked Oatmeal
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 12ContinueContinue reading “AFC Peanut Butter And Marmalade Baked Oatmeal”
AFC Scrambled Vegan Nog Tofu
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 14 oz. pkg. extra firm water-packed tofu, rinsed, wrapped in cloth and pressed with aContinueContinue reading “AFC Scrambled Vegan Nog Tofu”
AFC Chicken Piccata Benedict – GOAT
AFC CHICKEN PICCATA BENEDICT – GOAT 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 Sauce: makes almost 3 cups 3 c. apple cider 3 chicken-style bouillon cubes, Massel brand 2 t. dried tarragonContinueContinue reading “AFC Chicken Piccata Benedict – GOAT”
AFC POACHED EGG SAUCE
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.ContinueContinue reading “AFC POACHED EGG SAUCE”
Breakfast Sausage Sub
BREAKFAST SAUSAGE SUB Six inch steak & sausage sub roll spread with veg mayo, smoky ketchup and mustard. Layered with dill pickle planks, sliced onion and of course fried meatless breakfast sausage patties! Now that’s a great way to start a slow-moving, lazy, do whatever you want day! Per six-inch sub 2 T. extra virginContinueContinue reading “Breakfast Sausage Sub”
Blueberry Pudding Jam
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 unmodifiedContinueContinue reading “Blueberry Pudding Jam”
Pink Lentil Tofu Scramble
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 1 T.ContinueContinue reading “Pink Lentil Tofu Scramble”
TOASTED QUINOA BREAKFAST PIE
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 dustedContinueContinue reading “TOASTED QUINOA BREAKFAST PIE”
ROASTED BEET BLACK CHERRY YOGURT
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! Serves 2 2 sm. containers (5.3 oz. ea.) Black CherryContinueContinue reading “ROASTED BEET BLACK CHERRY YOGURT”
CHERRY PECAN YOGURT – simple breakfast
CHERRY PECAN YOGURT – simple breakfast A simple, healthy and delicious breakfast! When cherries are in season, don’t miss out! Serves 1 1 c. fresh Bing cherries, pitted and halved 1 sm. container (5.3 oz.) Silk Strawberry Soy Yogurt 2-3 T. pecan crumbles (process 2 c.pecans in food processor till evenly crumbly, transfer to coveredContinueContinue reading “CHERRY PECAN YOGURT – simple breakfast”
TOFUTTI BREAKFAST SCRAMBLE
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 streamedContinueContinue reading “TOFUTTI BREAKFAST SCRAMBLE”
TOFU HOME FRIES
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 cupsContinueContinue reading “TOFU HOME FRIES”
CREAMY HOME FRIES
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 4 T. extra virgin olive oil 1 lg. fresh sweet red pepper, coredContinueContinue reading “CREAMY HOME FRIES”
HOT KAMUT CEREAL
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 2 c. boiling water 1 c. Kamut Flakes 1/2 t. sea salt 1/4 c. golden raisins 1/3 c. sweetenedContinueContinue reading “HOT KAMUT CEREAL”
COCONUT BERRY OATMEAL BREAKFAST PIE
COCONUT BERRY OATMEAL BREAKFAST PIE with flax seed, chia seed and pecan crumbles. Topped with fresh blueberries in Cream Of Coconut! Serves 12 2 c. old-fashioned rolled oats 1/4 pt. fresh blueberries 1/4 c. ground flax seed 1/4 c. ground chia seed 1/2 c. pecan crumbles (place 1 c. pecan halves in food processor andContinueContinue reading “COCONUT BERRY OATMEAL BREAKFAST PIE”
TOFU GRAVY SCRAMBLE
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 Make the gravy recipe listed below 2-3 days before you planContinueContinue reading “TOFU GRAVY SCRAMBLE”
ENERGIZER BREAKFAST BURRITO
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 1, 8 inch flour tortilla peanut butter orange marmalade fresh banana slices raw rolled oats cashew crumbles (place 1-2 cups cashews in foodContinueContinue reading “ENERGIZER BREAKFAST BURRITO”
PINEAPPLE COCONUT FRUIT BOWL
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 1 whole, ripe pineapple, peeled, cored and cut into bite-sized wedges or chunks 2 lg. bananas, sliced 1 c. whole prunes (soft and moist) 1 c. flaked coconutContinueContinue reading “PINEAPPLE COCONUT FRUIT BOWL”
FRESH BLUEBERRY PRESERVES
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 2 lbs. fresh blueberries 1/2 c. water 3/4ContinueContinue reading “FRESH BLUEBERRY PRESERVES”
VEGGIE SAUSAGE & SCRAMBLED EGG BURRITOS
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 2 T. olive oilContinueContinue reading “VEGGIE SAUSAGE & SCRAMBLED EGG BURRITOS”
BARBECUE VEGGIE HASH
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 9 russet potatoes (the kind that come in 5-10 lb. bags), washed, placed in a large pot with water to cover byContinueContinue reading “BARBECUE VEGGIE HASH”
JACK DANIEL’S BARBECUE TOFU
JACK DANIEL’S BARBECUE TOFU Basically, tofu and Jack Daniel’s is all you need. A little maple syrup, a little spice, and no one’s lookin’ for veggies, salads, starches or condiments. No matter what style or brand of tofu we use – soft, firm, extra-firm, superfirm, organic, non-GMO, water-packed, silken style, hand-crafted – this is howContinueContinue reading “JACK DANIEL’S BARBECUE TOFU”
PIEROGI AND POTATO FRY
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 orangeContinueContinue reading “PIEROGI AND POTATO FRY”
SCRAMBLED TOFU WITH HUMMUS
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 3 T. extra virgin olive oil 12.3 oz. pkg. extra firm Silken tofu, rinsed 1/2 t. salt 1/2 t. garlic powder 1/2ContinueContinue reading “SCRAMBLED TOFU WITH HUMMUS”
EGG-FREE HOLLANDAISE SAUCE
EGG-FREE HOLLANDAISE SAUCE A creamy lemon soy cream cheese sauce seasoned with tarragon. Serve over animal-free eggs Benedict or steamed vegetables. Tastes better than the egg-based sauce! Makes a little more than 1 cup 1/2 c. soy cream cheese (I used Tofutti brand) 2 T. juice of fresh lemon 1/4 t. turmeric tiny dash redContinueContinue reading “EGG-FREE HOLLANDAISE SAUCE”
STRAWBERRY SAUCE
STRAWBERRY SAUCE Made with cranberry pomegranate juice! Makes 2 cups 16 oz. pkg. froz. whole unsweetened strawberries 1 c. cranberry pomegranate juice by Ocean Spray 1/4 c. light brown sugar 1/3 c. white sugar very light sprinkling of salt 2 T. cornstarch mixed with 1/4 c. water in cup till dissolved In large saucepan, overContinueContinue reading “STRAWBERRY SAUCE”
POTATO PIEROGI BENEDICT – GOAT
POTATO PIEROGI BENEDICT – GOAT 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 Egg-Free Hollandaise Sauce: Makes a little more than 1 cup 1/2 c. soy cream cheese (IContinueContinue reading “POTATO PIEROGI BENEDICT – GOAT”
CRANBERRY BLUEBERRY SAUCE
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 12 oz. pkg. fresh cranberries 2 c. freshContinueContinue reading “CRANBERRY BLUEBERRY SAUCE”
GRITS AND MIXED CREAMED VEGETABLES
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 4 c. water 1 t. sea salt 1 c. Quick Cooking Grits 1/2 c. plain soy milk (I used Silk organic, unsweetened)ContinueContinue reading “GRITS AND MIXED CREAMED VEGETABLES”
PEPPER AND MUSHROOM SCRAMBLED TOFU
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 16 oz. pkg. extra firm water-packed tofu, rinsed, and wrapped in several layers of paper towel and squeezed to remove excess water Marinade: 2 T. red wine vinegar 2ContinueContinue reading “PEPPER AND MUSHROOM SCRAMBLED TOFU”
FRENCH TOFU EGGS
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 sayContinueContinue reading “FRENCH TOFU EGGS”
STEEL CUT OATMEAL BREAKFAST PIE
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! Serves 6-8 Preheat oven to 400 degrees 4-1/2 c. water 1/2 t. salt 1ContinueContinue reading “STEEL CUT OATMEAL BREAKFAST PIE”
ORANGE BLUEBERRY SAUCE
ORANGE BLUEBERRY SAUCE Flavored with maple syrup, brown sugar and cinnamon! Makes 3 cups 1 pt. fresh blueberries 2 c. orange juice (not from concentrate) 2 T. cornstarch 1/3 c. dark brown sugar 1/3 c. Grade A maple syrup, 100% pure 2 T. white sugar tiny dash cinnamon dash salt Place blueberries in medium saucepan.ContinueContinue reading “ORANGE BLUEBERRY SAUCE”
FRESH BING CHERRY SAUCE
FRESH BING CHERRY SAUCE Flavored with orange and grape juices, Balsamic vinegar, and spice! Makes 5-2/3 cups 2 lbs. fresh Bing cherries, ripe, dark and pitted 2 c. orange juice, not from concentrate 1 c. grape juice (darK), 100% grape (Welch’s is gluten-free) 3 T. cornstarch 2 T. Balsamic vinegar 3/4 c. sugar 1 t.ContinueContinue reading “FRESH BING CHERRY SAUCE”
FRESH FIG AND PEACH SAUCE
FRESH FIG AND PEACH SAUCE Fresh figs and peaches slow-cooked to produce a fragrant, tasty preserve-like sauce! Makes 5 cups 12 fresh, ripe figs, washed 6 fresh, ripe peaches, unpeeled, washed 1 c. sugar 1/3 c. water 1 t. cinnamon 1/2 t. salt Using tip of paring knife, cut tiny core from bottom of eachContinueContinue reading “FRESH FIG AND PEACH SAUCE”
FLUFFY GRITS
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 canContinueContinue reading “FLUFFY GRITS”
SUNRISE OVER MIAMI
SUNRISE 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 1 lg. ruby red grapefruit, washed, cut in half around the equator, then run a sharp thin knife between the membranes, loosening the wedges to eat 5 thin wedgesContinueContinue reading “SUNRISE OVER MIAMI”
STEVE’S ANYTIME CEREAL
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 1 bowl of Multi-grain Cheerios driedContinueContinue reading “STEVE’S ANYTIME CEREAL”
COMPACT COLD CHOCOLATE CEREAL
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 3, 1 oz. cubes of unsweetened Baker’sContinueContinue reading “COMPACT COLD CHOCOLATE CEREAL”
SHARON’S ‘EGG’ MAC MUFFIN – GOAT
SHARON’S ‘EGG’ MAC MUFFIN – GOAT 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 Place 2 c. water in a long, flat baking dish. Add 1 t. turmeric and 1 t. salt to water; stir to dissolve.ContinueContinue reading “SHARON’S ‘EGG’ MAC MUFFIN – GOAT”
SCRAMBLED TOFU EGG TORTILLAS
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 BURNT ONION SCRAMBLED TOFU EGGS: 12.3 oz. pkg.ContinueContinue reading “SCRAMBLED TOFU EGG TORTILLAS”
RUSSIAN MORNING TOAST
RUSSIAN MORNING TOAST Scrumptious! Beautiful tangy, sweet flavors! A weekend treat! Serves 4 3 T. soy sour cream 2 T. apricot preserves 2 T. dried blueberries 2 T. dried cranberries ¼ t. ground coriander ¼ t. powdered ginger 4 slices lightly toasted black Russian bread, lightly toasted coconut oil spread, at room temperature, I usedContinueContinue reading “RUSSIAN MORNING TOAST”
PAN-FRIED GNOCCHI
PAN-FRIED GNOCCHI with caramelized mushroom and onion. Served with a red mustard steak sauce. Brunch or breakfast dish! Serves 4-6 2 T. extra virgin olive oil 6 sm. yellow onions, peeled and cut from top to bottom in 4ths or 6ths, depending on size of onion 8 oz. pkg. whole fresh white mushrooms, cut fromContinueContinue reading “PAN-FRIED GNOCCHI”
DOWN HOME FRIES
DOWN HOME FRIES This is a different way to fry potatoes. Brown bag it! Serves 4 2 T. margarine 2 T. extra virgin olive oil 4 med. russet potatoes, peeled, rinsed and diced into 1/2 inch cubes 1 sm. green pepper, diced into 1/2 inch squares 1/4 t. garlic powder 3/4 t. salt black pepperContinueContinue reading “DOWN HOME FRIES”
BARBECUED SCRAMBLED TOFU EGGS
BARBECUED SCRAMBLED TOFU EGGS Rich! Wow! Delicious! Serve these ‘eggs in Five Star restaurants anywhere in the world! Serves 4 1 T. olive oil 12.3 oz. pkg. extra firm, silken-type tofu 1/2 t. salt 1/2 t. dried basil, finely crushed 4-5 marinated sun-dried tomatoes (marinated with sliced garlic and herbs), cut into 3rds 2 T.ContinueContinue reading “BARBECUED SCRAMBLED TOFU EGGS”
SCRAMBLED TOFU EGGS
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 2 T. margarine 2 slices sweet onion, about 1/4 inch think, diced into 3/8 inch squares 1/2 sweet red roasted pepper, diced into 3/8 inch squaresContinueContinue reading “SCRAMBLED TOFU EGGS”
THE NEW EGGS BENEDICT
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? Citrus Cream Sauce makes 2-1/2 cupsContinueContinue reading “THE NEW EGGS BENEDICT”
CHEF DAVIES-TIGHT™ 