Category Archives: Breakfasts

Smoke-Flavored Tempeh for breakfast

Smoked Tempeh for breakfast

Smoked Tempeh for breakfast

Mushroom Tofu Scramble (recipe in Breakfasts), toast with preserves, fresh fruit, and Smoked Tempeh

Mushroom Tofu Scramble (recipe in Breakfasts), toast with preserves, fresh fruit, and Smoked Tempeh

Ingredients:

  • 8 oz. package of tempeh
  • 1/4 cup tamari or soy sauce
  • 2 tsps. liquid smoke
  • 3 Tbsp. maple syrup

Steam block of tempeh in steamer basket (on stove 10 minutes OR in microwave approximate 6 minutes).

In medium bowl, combine all marinade ingredients, and mix well.

Let tempeh cool, then slice into strips. Place slices into mixture and allow to marinate. The longer, the stronger the flavor will be. I like to leave it in refrigerator overnight if possible, but at least 30 minutes is necessary.

Add strips to sauté pan with a little bit of the marinate liquid and cook over medium high heat until crispy on one side. Turn and brown on other side. Add more of the marinate and cook until caramelized.  About 5  minutes each side is a reasonable estimate.

 

Grits, Toast, and Fresh Fruit

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Grits, toast, and fresh fruit breakfast ideas.

Breakfast Potatoes

Recipe at: http://www.nutritionmd.org/recipes/view.html?recipe_id=779

Crispy Hashbrowns Without Oil

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Hashbrowns with onions, garlic powder, steak seasoning, and sea salt. No oil.

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$6 at the thrift store, in brand new condition

I found this quesadilla maker at the thrift store yesterday for only $6, and in brand new condition. This morning, I made shredded hashbrowns with onions and spices in it, and they were crispy and perfect! In the past, I’ve been making hashbrowns in my nonstick frying pan, but have always had to add a little olive oil spray and veggie broth, and they STILL stuck to the pan and didn’t get very crispy, the way I like them.

But, NO MORE! This little gem is SO easy–no standing there waiting to flip them, or continuously scraping down pan with plastic spatula due to sticking. I poured my frozen shredded potatoes (didn’t even defrost them), diced onion, and spices onto the warm contraption, closed and latched the lid, and 8-10 minutes later, Boom! Perfect, crispy, no-oil, no-stick hashbrowns! Note: If you put the shredded potatoes in frozen (as I do),  the lid needs to be pressed down slowly, as they sizzle and defrost. It only takes a few seconds, but lid won’t readily close, without slow pressure as the potatoes melt down.

I got this idea from folks on a website I follow for plant-based, whole food, low-fat eating and cooking. Some on there suggested using a waffle maker for hashbrowns. I bought a cheap one and tried it, but there were three problems.

1. The cheap one I bought was very small, for only 2 little waffles, and didn’t even make a good 1 serving of hashbrowns.

2. It took FOREVER to cook them. The green light would come on, saying they were done, but they weren’t, even after leaving them a ridiculous amount of time. I’m sure it was due to the el’ cheapo brand I bought.

3. The stupid thing had potatoes cemented to the top and bottom. It was evidentially NOT non-stick. So frustrating! Cleaning the potatoes off, then cleaning the waffle maker was a huge pain because it’s not a flat surface, unlike the quesadilla maker. It has too many crevices in all those waffle holes.

But this quesadilla maker is PERFECT! And, I have other ideas to try in it too. I’ll let you know how it goes!

Banana-Oat Pancakes

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Banana-Oat Pancakes

Ingredients:

  • 1 cup oat flour (easily made by blending old-fashioned oats in blender, dry)
  • 1/4 whole wheat pastry flour
  • 1/2 tsp. baking soda
  • 1/8 tsp. salt
  • 1/4 cup chopped walnuts
  • 1 ripe banana, mashed
  • 1 Tbsp. pure vanilla
  • 1 Tbsp. maple syrup (or, I used 1 tbsp. unrefined sucanat sugar)
  • 1-1/2 tsps. apple cider vinegar
  • 1 cup vanilla almond milk (plain will work fine too)

Add all dry ingredients (flours, baking soda, salt, walnuts) to large bowl, and mix together.

In another bowl, mash banana well with fork or potato masher. Add all other ingredients (vanilla, maple syrup (or unrefined sugar), apple cider vinegar, and almond milk). Whisk together thoroughly.

Combine both bowls–dry ingredients and wet ingredients, and stir well.

Heat large nonstick skillet, and spray very lightly with cooking spray. Pour small amounts of batter onto the heated skillet and cook until the tops bubble and edges are dry. Turn pancakes over and cook the other side for about 1 minute, until golden brown. Serve immediately with maple syrup drizzled over the top.

Recipe from The Cancer Survivor’s Guide by Dr. Neal Barnard

Blueberry Oat Pancakes with Pure Maple Syrup

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Made these lovelies this cool Saturday morning, and they were delicious! Topped them with maple syrup and added Smart bacon (meatless and made with soy) and fresh orange slices.

Blueberry Oat Pancakes–

Ingredients:

  • 1 cup oat flour (you could also use spelt flour)
  • 1/4 cup whole wheat pastry flour
  • 1/2 tsp. baking soda
  • 1/8 tsp. sea salt
  • 1 cup almond or soy milk
  • 1 ripe banana (or an unrefined sugar like sucanat)
  • 1/4 cup walnuts (I didn’t add these this morning)
  • 1 tbsp.maple syrup
  • 1-1/2 tsps. apple cider vinegar
  • 1 cup fresh blueberries

Combine the oat flour, pastry flour, baking soda, and salt in a small bowl and stir to mix. Combine almond milk, mashed banana, optional walnuts, maple syrup, and vinegar in medium bowl and mix thoroughly. Combine the two mixtures and fold together. Heat a large nonstick skillet and spray lightly with olive oil spray. Pour small amounts of the batter onto heated skillet and cook until the tops bubble and turn lightly brown. Turn pancakes over and cook other side until golden.

Breakfast Scramble Wrap

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Breakfast Scramble (stuffing for burritos)–

Ingredients:

  • 8 oz. extra firm tofu, crumbled (I like to freeze mine, then defrost and use because the texture is so much better)
  • 1/2 cup diced onion
  • 1/2 cup diced red bell pepper
  • Handful of fresh baby spinach
  • 1/4 tsp. sea salt
  • 2 tsps. ground turmeric
  • 2 tsps. ground curry
  • veggie broth for stir frying

Drain and dice tofu, and squeeze out liquid on paper towels. In frying pan, stir fry onion, red bell pepper, crumbled tofu, salt, turmeric, and curry in veggie broth. Cook for about 3-4 minutes. Add fresh spinach leaves, cover and cook another 3 minutes until leaves are wilted. Fill a whole wheat tortilla wrap with few tablespoons of the mixture, fold, and eat. Yum!

Other variations for scramble:

Potato and Spinach Scramble: 1 Yukon gold potato and spinach

Thai Red Curry Scramble: 1 tbsp. red curry paste, juice from 1 lime

Basil Tomato Scramble: 1 large chopped tomato, 8-10 diced basil leaves, freshly ground black pepper, and 1/4 tsp. crushed red pepper

Oatmeal, Breakfast of Champions!

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Old fashion oats with cinnamon, raisins, walnuts, fresh blueberries, and strawberries.

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Another version is apples and cinnamon.

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And my very lazy coworker!

Tofu Breakfast Scramble

Saturday Morning Breakfast Feast!

Ingredients:

  • 8 oz. extra firm tofu, crumbled (I like to freeze mine, then defrost and use because the texture is so much better)
  • 1/2 cup diced onion
  • 1/2 cup diced red bell pepper
  • Handful of fresh baby spinach
  • 1/4 tsp. sea salt
  • 2 tsps. ground turmeric
  • 2 tsps. ground curry
  • veggie broth for stir frying

Drain and dice tofu, and squeeze out liquid on paper towels. In frying pan, stir fry onion, red bell pepper, crumbled tofu, salt, turmeric, and curry in veggie broth. Cook for about 3-4 minutes. Add fresh spinach leaves, cover and cook another 3 minutes until leaves are wilted. Fill a whole wheat tortilla wrap with few tablespoons of the mixture, fold, and eat. Yum!

Other variations for scramble:

Potato and Spinach Scramble: 1 Yukon gold potato and spinach

Thai Red Curry Scramble: 1 tbsp. red curry paste, juice from 1 lime

Basil Tomato Scramble: 1 large chopped tomato, 8-10 diced basil leaves, freshly ground black pepper, and 1/4 tsp. crushed red pepper

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