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
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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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CHERRY PECAN YOGURT – simple breakfast
A simple, healthy and delicious breakfast! When cherries are in season, don’t miss out!
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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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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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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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FRESH BING CHERRY SAUCE
Flavored with orange and grape juices, Balsamic vinegar, and spice!
Makes 5-2/3 cups
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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!
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SUNRISE OVER MIAMI
Fresh ruby red grapefruit topped with fresh pineapple wedges and fresh ginger, then drizzled with maple syrup and pomegranate blueberry juice!
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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
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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
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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
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RUSSIAN MORNING TOAST
Scrumptious! Beautiful tangy, sweet flavors! A weekend treat!
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