Breakfast

1. Mix dry ingredients in a bowl.
2. Mix wet ingredients in a separate bowl, then pour into dry ingredients; combine.
3. Cook on lightly oiled skillet until golden brown. Serve warm with maple syrup or honey
   
   
   

Hummus

Prep Time: 5-10 minutes
Cooking Time: 0 minutes
Yield: 3 cups

Ingredients:
2 cups cooked chickpeas
1-3 cloves garlic
3 tablespoons tahini
1/2 teaspoon sea salt
2 tablespoons olive oil (optional)
2 tablespoons lemon juice
1/2 cup or more spring water, use chickpea water

Directions:

1. Place all ingredients in a blender or food mill and purée until creamy.
2. Add more garlic, tahini or lemon juice to taste.
3. Serve with pita bread, crackers or crudités.

Variations:
Try substituting 1/2 cup of shredded coconut or 1/4 cup malt-sweetened chocolate chips for almonds.
Add lemon zest, the juice of one lemon (add a little less milk) and 1/2 cup poppy seeds for lemon poppy seed pancakes.

Scrambled Tofu

Prep Time: 5 minutes
Cooking Time: 10 minutes
Yield: 3-4 servings

Ingredients:
1 block tofu, squeezed and crumbled
1 red onion
1/2 red bell pepper
2 tablespoons of olive oil
1/8 tablespoon paprika
1/2 teaspoon tamari
1/8 teaspoon turmeric
1 tablespoon umeboshi vinegar
dash of black pepper

Directions:

1. Press out excess water from tofu and crumble into small pieces.
2. Heat oil.
3. Add paprika, tamari and turmeric. Sauté for a few minutes.
4. Chop onion and bell pepper.
5. Add onion and pepper, umeboshi vinegar and black pepper.
6. Cool for 5 minutes until mixture thoroughly heats and flavors blend.
   

Variations:
Use alfalfa sprouts or fresh parsley to garnish.

Soaked Oats

Prep Time: 5 minutes
Yield: 1 serving

Ingredients:
1 cup rolled oats
1/4 cup dried fruit (such as blueberries, raisins, cranberries, currants)
1/4 cup flax or sunflower seeds
water

Directions:

1. The night before, place all ingredients in a bowl, then fill about 1/2 inch above oats with water.
2. Cover.
3. Place in a cool, dry place overnight.
4. In the morning, warm with a bit of water over the stove or eat at room temperature.
   

Variations:
In the morning you can heat up a cup of soy or rice milk to serve with oats and/or cut up fresh fruit to mix in. Also try pumpkin seeds or chopped nuts to add variety.

Note:
This is a great breakfast to bring along with you on the road. In a plastic container, pre-mix oats with your favorite toppings, add water to soak the oats, and take them with you.

Huevos Rancheros

Prep Time: 5 minutes
Cooking Time: 15 minutes
Yield: 2 servings

Ingredients:
4 eggs
4 tortillas
1/2 cup cooked black beans
1/2 cup medium salsa

Possible Toppings:
grated cheddar cheese
chopped scallions
chopped parsley or cilantro
tofu or almond milk cheese


Directions:

1. Heat tortillas in oven or toaster just until soft.
2. Warm salsa and black beans in a nonstick pan.
3. Move to one side. Crack eggs and cook 3-5 minutes to desired firmness.
4. Place two warm tortillas side-by-side on a warmed plate and slide eggs and half the salsa and beans onto the tortillas.
5. Repeat with remaining eggs.
6. Garnish with your choice of toppings

Morning Kasha

Prep Time: 5 minutes
Yield: 1 serving

Ingredients:
1 cup cooked kasha
1 apple, diced
2 tablespoons almond or cashew butter
1 teaspoon cinnamon
maple syrup to taste

Directions:

1. Combine warm kasha and apple in a breakfast bowl.
2. In a separate bowl mix nut butter with 2 tablespoons of water.
3. Blend with fork until creamy like a sauce. If needed, add a bit more water, but mixture should not be too runny.
4. Pour over kasha and apples, sprinkle with cinnamon and drizzle with maple syrup.

Variations:
Make kasha the night before for a dinner dish and remove some to use for breakfast the next day. Kasha keeps well with a splash of olive oil in the refrigerator for 3-4 days.

Turkey Bacon and Kale

Prep Time: 5 minutes
Cooking Time: 5 minutes
Yield: 2 servings

Ingredients:
1 bunch of kale
4 strips of turkey bacon

Directions:

1. Slice turkey bacon into bite size pieces (kitchen scissors work best).
2. Place in pan and cook for a few minutes.
3. Chop kale, keeping the stems separate.
4. First add chopped stems to pan and cook for 1-2 minutes. Then add the rest of the kale, mix well with turkey bacon.
5. Add 1-2 tablespoons of water, cover and allow to cook for 3-4 minutes.
6. Remove cover, allow water to evaporate and serve.

Variations:
Serve 1/2 of a raw grated carrot on top or sprinkle with sesame seeds.

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