Egg-y Brunch Casserole

4-6 slices rye bread – day old
1 bag hash browns or cubed potatoes, thawed to room temperature
2 packages Mori-Nu silken tofu, firm
¼ cup water (don’t use any if your tofu is watery, use judgement)
3 Tbsp McKay’s vegan chicken seasoning
4 Tbsp nutritional yeast
1½ Tbsp onion powder
2 tsp garlic powder
1 tsp paprika
1 tsp tumeric
1 tsp parsley
1 tsp salt
1 box veggie-based breakfast sausage patties, thawed and crumbled

Directions: Oil a 9×13 pan and set the oven to 350˚F. Steam cook the potatoes if they aren’t already thawed out. Rip up or slice the rye bread and place on bottom of prepared pan. Blend the tofu, water and seasonings until smooth. Pour ½ mixture over the bread. Layer the potatoes on top, pour the rest of the tofu mixture on and add the crumbled sausage. Sprinkle with paprika. Cover and bake for 30 minutes. Uncover and bake for 20 minutes or until the mixture is well set and the tops of the potatoes start to brown. VEGAN

Key Lime Oats with Mango

I really like the way fresh lime juice just makes foods taste fresh and refreshing. Adding lime has put a whole new spin on eating oats for me. Quick cooking steel cut oats (specifically) are excellent, easy and fast. This is a refreshing way to enjoy leftovers as well!

1 1/2 cups cooked steel cut oats, cold or warm
1 small lime, juiced (use ½ lime if larger)
1 mango, chopped (or try peaches – thawed frozen)
2 Tbsp pure maple syrup
Dash of cinnamon

Combine all and adjust pure maple syrup to your desired taste.

Pumpkin Pancakes

2 cups whole wheat pastry flour (or 1/2 white, 1/2 whole wheat) pumpkin pancakes- cookin'
2 Tbls. natural brown sugar or sucanat
1 Tbls. Baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt

3 cups non-dairy milk
1 cup organic pumpkin
1 Tbls. Lemon juice
1 Tbls. Ener-G egg replacer or ground flax seed
1 Tbls. vanilla
1/2 cup walnuts, chopped (optional)

Pumpkin pancakes

Pumpkin pancakes

In a mixing bowl, combine the first 7 ingredients. Add the next 5 ingredients (not the nuts) to a blender and blend well. Gently mix the wet into the dry ingredients and stir until just combined. Add the nuts if using. If the batter seems too thick add a bit more milk. Using a 1/4 cup measuring spoon, scoop the batter onto a greased griddle or skillet. Wait patiently for the bubbles to form before you flip. Having the heat set at just the right temperature and waiting until the pancakes get cooked in the middle- are key points for pancake making. Keep cooked pancakes in a warm oven while cooking the rest of the batter. Freeze leftovers for “toaster  or microwave pancakes”. They may be more moist as the pumpkin will produce a heavier pancake. Serve with pure maple syrup and apple butter or berries.

Baked Oatmeal Recipe

Baked Oatmeal Feeding a few extra for breakfast? This great way to make oatmeal in the oven is easy and elegant.

3 cups rolled oats
3 cups coconut vanilla milk
3 ripe bananas, sliced
2 cups fresh or frozen blueberries
1 cup chopped walnuts (optional)
1/2 cup brown sugar (plus more for serving)
1/2 cup chopped dates (optional)
1 Tbs vanilla
2 tsp cinnamon
2 tsp baking powder
2 tsp ground flax (optional)
1/2 tsp salt

Preheat oven to 350 degrees. Earth Balance butter a 9×13 baking pan. Slice the bananas & set aside. In a large mixing bowl stir all remaining ingredients well. Gently stir in the blueberries.

Layer the sliced bananas on the bottom of the pan. Pour the blueberry oatmeal mixture on top. Cover tightly and bake. Bake 25 to 30 minutes.

Kokomo Toast

Fruity vegan toast

Inspired by a family from Kokomo Indiana. Yumm.

2 slices of whole grain bread, toasted

2 Tbls. nut butter of choice

1 Apple, shredded or grated

2 Tbls. pure maple syrup

Toast bread. Spread with nut butter. Use the grating blade on any food processor or use a large hand grater to grate the fruit. Strawberries can work well too. Alternately you can pulse many types of fruit in a food processor until they are chopped very small.

Top the toast with juicy fruit and pure maple syrup and eat with a knife and fork.

Kokomo Toast

kokomo toast - vegan recipe - breakfast Makes 2 servings

4 slices whole grain bread, toasted
4 tablespoons all-natural peanut butter or almond butter
2 apples, grated (alternately use strawberries)
1/3 – 2/3 cup pure maple syrup, (grade B tastes best)

Spread the nut butter onto toasted bread. Grate the apples or strawberries using food processor grating blade or a hand-held grater over a plate to catch juices. Place 2 slices of toast on each plate, top with nut butter, fruit and syrup. Cut and eat like French toast.

Tower Garden
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