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Apple Cinnamon Pancakes

Ingredients (use vegan versions):

* 1 cup unbleached all-purpose flour
* 1 tablespoon vegan sugar
* 2 tablespoon baking powder
* 1/8 teaspoon salt
* 1 cup vanilla vegan soymilk
* 2 tablespoon vegetable or olive oil
* 1 teaspoon ground cinnamon
* 3 tablespoon apple sauce
* 1/2 teaspoon pure vanilla extract

Directions:

Combine the flour, vegan sugar, baking powder, salt, and vanilla
soy milk in a bowl and mix thoroughly. Mix in the ground
cinnamon, apple sauce, and pur vanilla extract until
smooth.

Pour about 1/2 cup(if you like big thick pancakes)on to hot,
oiled griddle. In about 2 minutes bubbles will appear on
the upper surface of the pancake, flip the pancake with
spatula. Cook for another 2 minutes.

Tastes great served with maple or fruit syrup.

Serves: 4-6 pancakes

Preparation time: 15 min

Mock Scrambled Eggs

Ingredients (use vegan versions):

* 1 box tofu, drained
* 1/8 t.turmeric (more or less according to taste)
* 1 tablespoon Mckays chicken style seasoning (or salt to taste)
* 2 tablespoon oil
* 1/2 lb. fresh mushrooms chopped (optional)
* 1 green onion, chopped fine (optional)
* 1/2 tablespoon garlic powder
* 1 tomato, chopped (optional)
* 1 bell pepper, chopped fine (optional)

Directions:

Place tofu in hot skillet, breaking up with fork or spatula into chunks. Add to chopped
tofu the remaining ingredients. Cook until well mixed and liquid is gone.

Serves: 4-6

Preparation time: 15 min

Every Day is a New Adventure

Ingredients (use vegan versions):

* 2 cups rolled oats
* 2 1/2 cups vegan soymilk (
* cinnamon for spice
* 1 combo, optional - these are my favorite combos:
* raisins and sliced apples
* blueberries and sliced banana
* cherries and pear

Directions:

The combinations are endless!!

Nuke soymilk and oats for 4 minutes on high. Then add what
you desire…

Serves: 1

Preparation time: 5 minutes

Oh So Yummy Pancakes

Ingredients (use vegan versions):

* 1 cup pancake mix (check ingredients)
* 3/4 cup vegan soymilk
* 2 tablespoon Lighter bake butter replacer (apple/prune butter)
* 2 tablespoon tahini
* 2 tablespoon wheat germ
* 1 banana
* 1 small carrot
* 1 small zucchini
* non-hydrogenated vegan margarine

Directions:

Blend together pancake mix, milk, butter replacer, tahini and wheat germ.
Mash the banana and add to the pancake batter. Then, shred carrot and zucchini in food
processor and add to batter as well.

Heat a non-stick skillet on medium heat and coat with a thin layer of margarine.
For each pancake pour about 1/4 cup into heated skillet. Cook until golden
brown. Flip and cook second side.

Serve immediately topped with maple syrup.

This recipe is yummy and packed full of nutrition!

Serves: approx 8 pancakes

Preparation time: 20 min

Dare to be Different Oatmeal

Ingredients (use vegan versions):

* 1/3 cup Quick Oatmeal (Quaker, etc.)
* 3/4 favourite juice (my fav. is apple) diluted with H2O
* toppings: raisins, nuts, or other dried fruits

Directions:

Using microwave: pour diluted juice into bowl, heat (high) for approx. 45 sec.
then add oats and heat for 1 min, stir, then heat for 30 sec. more if needed.
Oatmeal should be thick. Allow to cool before tasting!!

Serves: 1

Preparation time: 2 min

Delicious Low-Fat Whole Wheat Pancakes

Ingredients (use vegan versions):

* 1 cup +2 tablespoon whole wheat flour
* 1 tablespoon vegan brown sugar
* 2 tablespoon apple sauce
* 1 cup -2 tablespoon water or fat free vegan soymilk
* 1 1/2 teaspoon baking powder
* pinch of salt
* optional:
* 1/2 cup walnuts or 1/2 cup blueberries or other fruit

Directions:

Combine all dry ingredients, mix together.
Add apple sauce, water/soy milk and mix till batter drips
from spoon, but is not runny.
*optional* gently stir in nuts/fruit.

Heat griddle/frying pan and spray with cooking spray.
Dip your finger in some water and flick it onto the surface
of the pan. If it sizzles, it’s time to fry up some yummy
pancakes.

Laddle about 1/4 cup of batter into the pan and let it cook
until small bubbles form in the center and/or edges are
cooked about 8 cm from the middle. Flip those babies over.
Keep them warm in a preheated
oven covered with a paper towel to keep the moisture in.

Nutrition info: Each pancake prepared with water (the
recipe makes approx. excluding any added
nuts/fruits/syrups contains about:
56 calores
2 g protein
1.8 g dietary fiber
12.3 g carbohydrates
1.75 g vegan sugars
.25 g fat

Serves: 8 20cm cakes

Preparation time: 2 min

Bananas Elysian

Ingredients (use vegan versions):

* 1 banana, sliced
* 1/4 to 1/2 cup coconut milk or light coconut milk
* 1/4 cup chopped walnuts, pecans, or almonds
* vegan maple syrup

Directions:

This recipe couldn’t be easier, and it’s
one of my favorite breakfasts. I used
to make it with honey, and the milk and
honey connection gave me the idea for
its name. But it’s just as good with
vegan maple syrup.

Combine the sliced banana and coconut
milk in a bowl. Top with chopped nuts
and drizzle with vegan maple syrup. Adjust
amounts to your liking.

Serves: 1

Preparation time: 5 minutes

Vegetable Rye Pancakes

Ingredients (use vegan versions):

* 1/2 Cup rye flour
* 1/4 Cup whole-wheat flour
* 1/2 teaspoon baking powder
* 2-3 tablespoon finely chopped red bell pepper
* 2-3 tablespoon finely chopped carmelized onions
* 1/4 teaspoon salt
* 1/2 Cup Soy or rice milk (I used Edensoy Vannila. I’ve also used Rice Dream)
* 1/4 Cup water

Directions:

The following is a modification of Tina’s rye pancakes with a
different flavor focus as well. These pancakes are almost good enough
to eat alone but still taste better with a sweet topping such as
Tina’s Sweet Potato/Apples or perhaps even plain apple sauce. I made
and ate a whole batch of these by myself last night.

(Carmelize onions using your favorite method - mine is with balsamic
vinegar - I prepare a big batch at the beginning of the week and use
it throughout the week.)

In a small bowl, combine dry ingredients and mix in the liquid. Let
the batter stand for a few minutes. While batter stands, heat up a
skillet/griddle. Use your favorite low fat greasing technique (I use
a stick of butter which I rub lightly over the hot griddle. A single
stick can last for months this way.)

Heat the skillet over medium flame. Pour the batter onto the griddle
to form 4 pancakes. The batter is very thick but should pour well.
The pancakes should be around 4-6″ wide and around 1/2″ thick when
done. Use a spoon or fork to spread pancake mix, if necessary.

Once the pancake has browned on bottom, turn over and reduce heat to
low. Keep on griddle for as long as you like (till bottom has lightly
browned) then turn up heat again for another minute.

Remove pancakes serve with a sweet fruit sauce or try it by itself.
The pancakes will have a crisp crust and a chewy inside. Yum.

NOTE: If you like corn these pancakes would be really great with whole
kernels added as well.

Hot Banana Nut Bread Cereal

Ingredients (use vegan versions):

* 1 cup quick oatmeal
* 1/4 cup Cream of Wheat
* 1/4 cup chopped nuts (I like walnuts and pecans)
* 2 Tbsp vegan sugar or other sweetener (I like rice syrup)
* 1 banana, mashed
* 1/4 cup coconut
* cinnamon to taste

Directions:

Mix oatmeal with Cream of Wheat.

Cook in sufficient water to obtain desired consistency.

Add rest of ingredients, and mix well.

Serve as desired (soymilk, marg, etc).

Sprinkle with cinnamon if desired.

Serves: 2

Preparation time: 15 min

French Toast

Ingredients (use vegan versions):

* slices of vegan bread
* Nayonaise (tofu vegan mayonnaise)
* vegan soymilk (vanilla flavored is better)
* vegan maple syrup

Directions:

Toast the vegan bread until it’s completely dry. Dip bread in
soy milk and quickly remove. Spread one side with
Nayonaise and put that side face down in a sizzling hot
pan. Coat the other side. Flip over after a few minutes.
Repeat this procedure with remaining vegan bread. Drizzle with
maple syrup and serve.

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