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Oatmeal Squares

Ingredients (use vegan versions):

* 2 cup instant oats
* 1/4 cup vegan brown sugar
* 1/4 cup raisins
* 1/2 to 1 teaspoon cinnamon
* 1/2 cup vegan margarine
* 1/4 cup corn syrup

Directions:

Mix oats, raisins, vegan sugar, and cinnamon in
mixing bowl. Stir in vegan margarine and corn
syrup. Press into lightly greased 9″
square microwave safe dish.
Microwave uncovered on high for 2 minutes.
Refrigerate for 15 to 20 minutes before
cutting.

Serves: 12 squares

Preparation time: about 30 min

Oatmeal Waffles

Ingredients (use vegan versions):

* 3 packets of instant oatmeal (apple cinnamon is my favorite)
* 2 cups flour
* 1/2 cup corn meal
* 2 teaspoon baking powder
* 2 teaspoon cinnamon (optional)
* 1 teaspoon oil mixed with 1 teaspoon vegan maple syrup
* 1 to 1 1/12 cups of liquid (I use vanilla vegan soymilk)

Directions:

Mix all dry ingredients together, mix
the maple syrup and oil together
separate from the dry ingredients.

Add syrup/oil and liquid to dry
ingredients, the texture should not be
runny or clumpy but somewhere in
between.

Make sure to mix well, all flour should
be blended completely.

I haven’t tried this as a pancake mix,
but it works great for waffles.

Serves: 2

Preparation time: 10 min

Oatmeal Kick Start

Ingredients (use vegan versions):

* 3/4 cup rolled oats
* 2 tablespoon wheat germ
* 2 tablespoon rice or vegan maple syrup
* 1 1/2 cup soy/rice milk (or more)
* 1/4 raisins
* 4 dried apricots
* 1 teaspoon cinnamon
* 1 apple cut in pieces
* 1/4 chopped walnuts

Directions:

Mix oats with dried fruit and nuts, syrup,
cinnamon and soy/rice milk. Microwave for 2 1/2
minutes. Add wheat germ and apples.
Have a good breakfast.

Serves: 2

Preparation time: 5 min

Best Breakfast

Ingredients (use vegan versions):

* 1 whole vegan bagel
* 2 vegan hash browns
* 2 pieces of vegan “sausage” patties
* 2 slices vegan cheese

Directions:

Place hash browns and breakfast patties
in the oven and cook until done and
hash browns are crispy.
Place bagel in toaster and toast.
Place one slice of vegan cheese on one half
of bagel, top with hash brown and then
patty, follow with the other
hash brown, patty, cheese, and bagel.

YOU MUST HAVE A BIG APPETITE TO EAT
THIS.

Serves: 1

Fakin Tomato Omelet

Ingredients (use vegan versions):

* 2 cups bengal gram flour (not chick pea flour)
* 1/4 cup unbleached white flour
* 1 large tomato chopped smallish
* 1/2 medium onion chopped fine
* 1/2 spoon baking powder
* salt to taste
* pepper to taste
* paprika if desired
* enough water to make a smooth batter maybe 1 cup, sorry for being vague.

Directions:

In a bowl, mix both flours, baking
powder and the water. Beat with whisk
or till smooth and small bubbles form.

Add onion, tomato, salt and
seasonings. Mix gently.

In a hot griddle/fry pan (you might
want to spray it with a bit of oil
first), pour ladlefuls of the mixture.
Spread it with a spoon so that tomatoes
and onions are not lumped in the
center. Let it go lightly brown for a
minute or so.

Turn over and let the
other side go brown as well.
I like this even with tomato sauce and
even between slices of vegan bread.

Serves: 2

Preparation time: 20 min

Homemade Granola Crunch

Ingredients (use vegan versions):

* 6 cups rolled oats ( I use multi-grain)
* 1/2 cup sunflower seeds
* 1 - 2 cups chopped nuts ( I like almonds & walnuts)
* 1/2 cup wheat germ
* 1/3 cup flax seeds ( whole or ground)
* 1/4 cup vegan maple syrup
* 1/4 cup oil
* 1/4 cup turbinado vegan sugar
* 3 teaspoon cinnamon
* 1 teaspoon salt
* 2 teaspoon vanilla
* 1 1/2 - 2 cups water
* 2 cups dried mixed fruit bits of your choice

Directions:

1. Mix all ingredients EXCEPT the fruit bits.

2. For granola without chunks, move to step 4.

3. For granola with chunks, Slowly stir in pot over low-
medium heat until ingredients become sticky and form clumps
(it will be somewhat hard to stir). If you need to add
more water, do so.

4. Dump mixture onto 2 large jelly-roll pans, spread
evenly.

5. Bake at 300 F for 1 - 1 1/2 hours (less time is needed
for the granola with no chunks), stirring every 15-20
minutes. Granola will be a golden brown when it is ready.

6. Cool granola by spreading it out on flattened paper
grocery bags.

7. Add dried fruit bits.

Store in an air tight container — it will last several
weeks, though ours is always eaten by then.

Serves: 6 - 10 cups

Preparation time: 2 hours

Healthy Pancakes

Ingredients (use vegan versions):

* 1 ripe mashed banana
* 1 teaspoon cinnamon
* 2 cups flour
* 1/2 cup soymilk
* 1 1/2 cups water
* 2 teaspoons baking powder
* 1 teaspoon vanilla

Directions:

Mix all dry ingredients in large
mixing bowl. Stir well. Add wet ingredients and mashed banana.
Stir well.

Heat pan on medium-low heat until you
can drop water on the pan and
it ‘pops’.

Pour batter into desired shapes/sizes.
When edges are gold in colour and
bubbles risen to top, flip.

Generally i make 1/4 cup scoop sized
pancakes since they are easier to flip
when you have the extra space around
the edge, but make them as big or
small as you like.

I usually have vegan maple syrup and
cinnamon on mine, but mum likes jam
(blueberry especially) or even have
blueberries in the pancakes works well
too. Whatever takes your fancy!

Fruit French Toast

Ingredients (use vegan versions):

* 1 banana, peeled
* 4 large strawberries, fresh or frozen
* 1/3 cup apple juice
* 1/2 teaspoon cinnamon
* 4 slices whole wheat vegan bread

Directions:

Blend together fruit, apple juice and cinnamon. Soak vegan bread
in the fruit mixture. Cook on both sides on a lightly oiled
or non-stick skillet/griddle until just beginning to brown.
I have found that if you try to flip them too soon, they
will stick and be a big mess, just have patience, when they
are ready to flip they come right up off the skillet =)
You can also substitute the strawberries or add to the fruit
mixture with various in season berries, pinapple, etc.
Yum Yum Yum!

I serve them with an compote made by cooking peeled, chopped
apples in soy butter with brown vegan sugar and a little cinnamon
for a few minutes over low heat. Maple syrup is divine also!

Serves: 2

Preparation time: 45 min

Yummiest French Toast

Ingredients (use vegan versions):

* 1 cup *vanilla* vegan soymilk
* 2 tablespoon unbleached white flour
* 1 tablespoon Sucanat or other sweetener
* 1 tablespoon nutritional yeast
* 1 teaspoon cinnammon
* 4 vegan bread slices (I used slices of french bread)

Directions:

(*or use reg soy milk & add a drop of vanilla when you are whisking it all together)

Whisk first five ingredients together, and let rest for a
few min., while you heat up a lightly greased skillet
(I just rub the skillet lightly with a stick of margerine,
because I don’t believe in using those sprays).
The skillet is ready when you flick a drop of water on it,
and it skitters across the surface.

Dip vegan bread slices in mixture, coating both sides, and lay on
skillet. Flip the toast when it is lightly browned & brown
other side. This is the yummiest french toast I have ever
had, it tastes just like *real* french toast & is SO easy
& quick to make!!! Serve with maple syrup & cinnamon YUM!!

Serves: 2

Preparation time: less than 20 min

Banana Oatmeal with Molasses

Ingredients (use vegan versions):

* 3 small-medium bananas mashed
* 2 tablespoon molasses
* 1 cup dry oats
* 2 cups water
* salt (optional)

Directions:

In a medium pot, combine the oats and
water. Bring to a simmer, let cook for
15 minutes or so, until oats are almost
cooked. Add mashed banana, and simmer
for a few more minutes. Stir in
molasses. Serve warm.
(Add salt to taste)

Serves: 2

Preparation time: 20 min

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