Archive for the ‘Breakfast Ideas’ Category

So for breakfast today I wanted to do something different from our usual cornmeal porridge.

Here is the results:

Preheat oven to 425 F.1214141723[1]

In a blender place:

2 cups water

1/2 cup Nutritional Yeast

1/4 cup almonds

1  tsp garlic powder (alter to taste)

1 1/2 tsp onion powder (alter to taste)

1 tsp of cumin or to taste

salt and pepper (optional) to taste

Blend until smooth and creamy. If you have a high speed blender allow to warm up as well.

In a lightly oiled or sprayed baking dish place the following:

1 1/2 cups of stone ground corn meal

1/2 cup chopped red/yellow sweet peppers1214141739[1]

1 cup frozen corn kernels

finely chopped jalapeno pepper 1/4″ or to taste

optional (chopped tomato, some finely chopped olives, finely chopped cilantro)

Pour the mix from the blender over the contents of the baking dish. Add another 4 cups of hot water (use to wash out blender).

Place in preheated oven and bake for 15 minutes. Remove from oven and stir. Place back in oven for a total of 45 to 55 minutes (depending on how well it bakes) until the top is gently firm.

Serve warm. May garnish with a little salsa.

Adapted from this post: savory breakfast polenta

Here are some other ideas I am thinking of trying though will modify to remove the oil and processed vegan cheese:

Vegan Polenta Cakes 

Polenta Scramble


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1 medium onion chopped

1 green or yellow pepper chopped

1/2 jalepeno chili finally chopped

3 cloves garlic minced

4 cups cooked brown rice

2 cups of kale, chard, spinach, or collard greens finely chopped

1 1/2 cups of tomatoes (fresh chopped, or canned with liquid reserved)

1 1/2 cups cooked black beans

1 tsp ground cumin

1 tsp cayene chili powder

1/2 tsp chipotle chili powder

1/2 tsp smoked paprika

salt to taste

Directions: Serves 8

In a non stick skillet on medium heat place onion and 2 TBSP water and stir until it starts to brown. Add peppers, jalapeno, and garlic and cook for another 2 minutes but dont burn the garlic. Add all the remaining ingredients and stir and cook for about 15 minutes. If it becomes dry or sticks add a little vegetable broth, tomato juice or water.  Add salt to taste.

Warm tortillas on a non stick griddle or skillet. Serve by placing beans and rice in burrito, add salsa or sour creme (see recipe for vegan alternative). For gluten free use corn tortillas or use without tortillas..

Adapted from recipe from FatFreeVegan.com

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Using the smaller size slow cooker


4 cups of whole Oat Groats (available in most bulk food sections)

1/2 unsweetened coconut

1/2 chopped dates

1/2 dried unsweetened cranberries

1/2 chopped walnuts

1/4 – 1 tsp sea salt

Stir well to mix all ingredients together.

Add 8 cups water. Cook on slow overnight or for 8 hrs.

approximately 10-12 servings.

Serve warm with soy, almond or rice milk. Add a  TBSP ground flax seeds.

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These are really great gluten free and healthy pancakes.

1 cup Garbanzo beans (chick peas) that have been soaked over night (not cooked or canned)

1/2 cup of peanut butter

1/4 cup of brown sugar or agave nectar

1 tsp salt

2 tsp baking powder

Put 1 cup water (if using agave nectar use 3/4 cup)  in the bottom of a blender and then add all the above ingredients.  Blend until very light and pourable. If needed add a little water to get right consistency.

Drop in 1/2 cup amounts on heated (moderate) non stick griddle or skillet. When bubbles have formed and then burst they are ready to turn. Flip carefully. Brown on other side. Serve with berry sauce and cashew cream given earlier in blogs.

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  • 2 cups  whole wheat flour
  • 1 cup unbleached white flour
  • 5 tsp aluminum free baking powder
  • 1/2 tsp salt
  • 2/3 cup dried cranberries
  • 2/3 cup chopped walnuts
  • 6 tbsp olive oil
  • 1/2 cup maple syrup, or honey or mixed
  • 2/3 cup orange juice (limit the pulp)
  • zest from 2 oranges


1. Preheat oven to 425 degrees F.

2.In a separate bowl place the dry ingredients and mix well.

3. In another bowl place all the wet ingredients and mix well.

4. Mix all ingredients together well until they form a stiff dough.

5. Using large tablespoon fulls shape into desired shape and place on prepared cookie sheet. Demarle baking tray works well.

6. Bake around 12 minutes. Until Golden brown.

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Another breakfast favorite from our house.

Saute in 1 TBSP Olive oil (add a little water later on if it dries out a little) until tender:

1 medium onion diced, 1 bell pepper diced (variety of colors fine), 1 small zucchini, 2 cloves of garlic diced, 6 fresh mushrooms or 1  small can, 1 small Jalepeno pepper diced if desired.

Add 4 diced Roma tomatoes (add later if using Canned tomatoes or can Rotel Tomatoes) when softened add

1 lb tofu (medium for softer moister mix, firm for drier more crumbly mix), salt to taste

Saute for 5  minutes.

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This is my husbands favorite breakfast:

1. Start with a waffle (our belgian waffle machine makes very large waffles) Recipe to follow.

2. Add peanut butter or almond butter (optional)

3. Add berries (recipe to follow)

4. Add “Cream”. Several recipes to follow

“Cream” Recipes

A. Suzy’s light Cream

Blend: 3/4 cup water, 3/4 cup unsweetened dessicated coconut, 1/2 cup raw cashews until creamy

Add: 1 package 14-16  oz Tofu (medium or firm for thicker cream), 2 TBPS Vanilla, 1/2 cup maple syrup or honey, pinch of salt

Blend until all mixed.

B. Dreamy Cream Whip from The Guilt-free Gourmet by Vickie and Gina Griffin

Blend the following until smooth and creamy:

2 pounds of Tofu (extra firm silken rinse), 1/3 cup light flavored oil, 2 TBSP vanilla, 2/3 cup Honey or Maple syrup, pinch of salt

C. Cashew Creme Topping from Wellspring Diabetes Program by Lifestyle Centers of America

Blend: 1 1/4 cup raw cashews with 1 1/4 cup of water until liquified and creamy

Add: 1/4 cup of honey or other sweetener, 1/2 tsp salt, 1 tsp Vanilla, 1 cup water,

Blend on High until mixed well and then add 1/4 cup instant food thickener and blend until thick. Chill and serve.

Berry Topping

Place in a large saucepan on medium heat:

1 can frozen 100% white grape juice concentrate

4 TBSP Cornstarch mixed with1/2 cup water to rinse out juice container

Stir until thickened.

Then add: 4 pounds of  frozen berries. I use the following 1 lb blueberries, 1 lb strawberries, 2lbs mixed berries (any mix though of berries works well)

Stir frequently until berries are unthawed. Can serve warm or cold.

Waffle Mix

Coming soon..

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