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.... Continue Reading →

Advertisements

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 dusted... Continue Reading →

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 Cherry... Continue Reading →

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 covered... Continue Reading →

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 streamed... Continue Reading →

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 cups... Continue Reading →

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, cored... Continue Reading →

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. sweetened... Continue Reading →

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 and... Continue Reading →

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 plan... Continue Reading →

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 food... Continue Reading →

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 coconut... Continue Reading →

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 3/4... Continue Reading →

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 oil... Continue Reading →

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 by... Continue Reading →

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 orange... Continue Reading →

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 1/2... Continue Reading →

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, over... Continue Reading →

POTATO PIEROGI BENEDICT

 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 Egg-Free Hollandaise Sauce: Makes a little more than 1 cup 1/2 c. soy cream cheese (I used Tofutti... Continue Reading →

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. fresh... Continue Reading →

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)... Continue Reading →

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 2... Continue Reading →

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 say... Continue Reading →

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 1... Continue Reading →

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.... Continue Reading →

Create a website or blog at WordPress.com

Up ↑

%d bloggers like this: