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Easy Cream Cheese Portobello Bagel

Ingredients (use vegan versions):

* 1 bagel (type, your choice, I use plain)
* 1 portobello cap
* Toffuti cream vegan cheese (again, type of your choice, I use plain or herb)
* balsamic vinegar

Directions:

Wash the portobello cap and cut it
into slices. Saute these slices in a
pan with balsamic vinegar for 3-4
minutes, or until they are covered in
vinegar and have reached the
tenderness of your choice. Once this
is done place the slices between some
paper towel to remove excess moisture.

Toast the bagel and spread the cream
vegan cheese onto each half. Finally, place
the portobello slices on one half or
both, and eat!

This sandwich is also good with
additions: ripe avocado slices, tomato
slices, spinach, etc.

Preparation time: 10 min

Yummy Breakfast Tofu

Ingredients (use vegan versions):

* 3 tablespoon nutritional yeast
* 2 - 4 thick slices of firm tofu
* 1 tablespoon olive oil
* salt and pepper

Directions:

1. Put nutritional yeast on a plate, season to taste with
salt and pepper

2. Dip tofu slices in mixture

3. Saute at med. heat until coating is brown and crisp and
tofu is heated through.

4. Drain on paper towel (or not if you don’t mind oil)

Eat alone or on whole-grain toast with ketchup.

Serves: 1

Preparation time: 5 min

Better Than Oatmeal

Ingredients (use vegan versions):

* 2/3 cups bulgur (dried cracked wheat)
* 1 1/3 cups cold water
* dried fruit of choice, chopped (I love craisins, apricots, raisins, papaya)
* nuts (pecans are yummy!)
* favorite spices (cinnamon or nutmeg work well)
* seeds (sunflower, pumpkin)
* brown rice syrup

Directions:

Add the bulgur to cold water, bring to a boil, and then down
to a simmer. Simmer in a covered pan for 12-15 minutes. I
love to cook it so that it pops out, a little like popcorn,
and is very moist like oatmeal. After it is cooked
thoroughly, add the dried fruit, seeds, and nuts…however
much you want. A handful of each, perhaps. It’s your
recipe now. Add spices if you want. Then, put it in a cute
little bowl and drizzle it with plenty o’ syrup. I must
admit I used honey, but brown rice syrup, corn syrup, or
maple syrup would all work very well. Serve hot! Leftovers
can be refrigerated, preferably without the syrup on top.
Eat leftovers within a couple days.

Serves: 2

Preparation time: 20 min

Banana French Toast

Ingredients (use vegan versions):

* 1 banana
* 2 slices of vegan bread of your choosing
* 1 tablespoon vegetable oil

Directions:

Mash up the banana and spread on the
bread on both sides. Pour the oil into
the pan, however salted margarine may
give a better taste. Place the vegan bread
into the pan, let sit for twenty
seconds or less and turn over. Wait for
that side to crisp and enjoy!

It may help to spread the banana on one
side and while waiting for that side to
crisp in the pan, spread the other
side.

Serves: 1

Preparation time: 10 minutes or less

Low Fat Granola

Ingredients (use vegan versions):

* 1 1/2 cups dried fruit (raisins, dried cranberries, etc.)
* 3 cups rolled oats
* 1 cup sweetened wheat or corn flakes
* 1/2 cup toasted wheat germ
* 1/2 cup chopped almonds ( optional)
* 1 teaspoon ground cinnamon
* 1/2 teaspoon grated nutmeg
* 1/2 teaspoon salt
* 1/2 cup thawed apple juice concentrate
* 1/2 cup vegan maple syrup
* 1 teaspoon vanilla extract

Directions:

Preheat oven to 300 degrees. Coat 2 baking sheets with
vegetable oil cooking spray and set aside.

Place oats in a colander, and dampen with cold water.
Transfer to a mixing bowl. Add cereal flakes, wheat germ,
almonds,cinnamon,nutmeg and salt.

In small bowl, combine juice, syrup and vanilla. Pour over
oat mixture and stir until evenly coated.

Spread granola mixture in prepared pans. Bake until golden
brown, about 30 to 35 minutes, turning every ten minutes so
that it browns evenly. Stir in fruit and bake 5 minutes
more.

Let cool, and store in airtight container until ready to
use.

This recipe works well with Craisins ( dried cranberries ),
and is awesome in the morning with soymilk, as a cereal. Or
you can pack with the kids for a snack ( or lunch ), also
put in plastic bags and store in the car, or you’re purse,
and never have to leave the office for lunch.

Serves: 6

Preparation time: 15 min

Potato Pancakes

Ingredients (use vegan versions):

* 4 tablespoon oat flour (or powdered rolled oats)
* 1 cup shredded potatoes
* 4 tablespoon dried chopped onion (or 1/4 cup fresh onion)
* pinch of salt and fresh ground black pepper to taste

Directions:

Mix oat flour in enough water to make pancake batter. Add onions,
potatoes, salt and pepper. Spray a 1/2 second of Pam on a non-stick
pan. Spoon in batter to form 3 or 4
large pancakes, cook at medium heat until bottom is golden brown with
a few darker spots (you’ll have to peek), turn over and cook other
side the same.

Serve with unsweetened natural applesauce.

Microwave Oatmeal

Ingredients (use vegan versions):

* 1/3 part oatmeal
* 2/3 parts water

Directions:

When in a hurry, use very hot water and microwave on high for 1
minute. It tastes much better if you use cold water and microwave on
high for 3 minutes, stirring after each minute of cooking. Use a
container big enough to allow the porridge to rise during cooking so
that it won’t boil over and mess up the microwave oven. Makes one
serving.

Green Earth Tofu Breakfast

Ingredients (use vegan versions):

* 1/2 block crumbled extra-firm tofu (not silken)
* 2 medium yukon gold potatoes
* 1/2 cup sliced scallions, white and green parts
* 1 cup fresh broccoli florets
* 1/2 cup vegan white vegan cheese (such as Monterey Jack), shredded
* vegan margarine such as Earth Balance
* Tamari
* Black pepper

Directions:

Scrub the potatoes and grate them
using a cheese grater (leave the skins
on.) Put the grated potato in a large
frying pan and barely cover with
water. Bring to a simmer and cook for
a minute or so. Pour off most of the
water.

Push the potatoes aside and
melt a tablespoon of vegan margarine in the pan.
Add the tofu and scallions and a
splash of tamari, and fry with the
potatoes, until the tofu begins to crisp
up a bit.

When this mixture is nearly
done cooking, add the broccoli and
saute a few minutes longer, until it
is crisp-tender. Sprinkle on the
grated soy cheese, cover the pan, and
allow the steam to melt the cheese a
bit. (Note: the cheese won’t melt
all that well, but it still tastes
great.)

Season with black pepper to taste.

Serves: 2 - 3

Gluten Free Ab-Fab Pancakes

Ingredients (use vegan versions):

* 1 1/2 cup buckwheat flour
* 1/2 corn flour
* 2 heaping ts baking powder
* 1 heaping ts vanilla powder
* 1/8 ts salt
* 1 1/2 cup vegan soymilk
* 1 cup applesauce (I take 1 medium apple and process it in the blender)
* water

Directions:

Sift flours and mix with all dry ingredients in
a bowl.

Add applesauce, then soy milk and mix till a
mushy mixture is formed. Then start adding water
to a desirable thickness.

Heat up pancake pan and adding either tiny
amounts of corn oil or non-stick spray, bake the
pancakes till brown on both sides.

Top with jam, fruit, rice or maple
syrup….or whatever else you like.

Makes about 15 4″ pancakes.

Serves: 14 - 15

Breakfast Bananas

Ingredients (use vegan versions):

* 2 bananas
* 2 teaspoon vegan soymilk powder
* cinnamon
* vegan soymilk or coconut milk

Directions:

Peel the bananas and sprinkle on the soy powder. Add cinnamon and a little “milk” to
taste. This is good in the morning for a quick fast breakfast before work or school.

Serves: 2

Preparation time: 5 min

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