Old-Fashioned Oatmeal

Ingredients

1 cup water
1/2 cup oatmeal
2 tablespoons chopped apples
1 tablespoon raisins
1 teaspoon brown sugar

Instructions
1. Combine the water and oatmeal in a small saucepan.
2. Add the apple and raisins. Cook, stirring occasionally, over medium heat for 7 minutes.
3. Spoon into a serving dish and sprinkle with the brown sugar. Serve warm.

Serving Size: about 1 cup

Nutritional Information
Number of Servings: 1

* Calories 201
* Carbohydrate 40 g
* Fat 2 g
* Fiber 5 g
* Protein 6 g
* Saturated Fat 0 g
* Sodium 5 mg

Points Plus Points: 5

breakfast idea

1/2 apple grated
6-8 grapes cut in 1/2
1-2 T raisins
2-3 T say vanilla yogurt (or other vegan yogurt)
1/4 C quick oats
1 T flax seeds ground
cinnamon

mix it all and enjoy

Green Smoothies

Here are a few green smoothies to try:

Spinach-Mango
1 handful of fresh organic spinach
1 stalk celery (Optional)
1 or 2 sweet yellow mangos
1 banana

Smoothie
1 bunch red dandelion
1/2 small watermelon
1 cup frozen strawberries
1 cup of grapes

Smoothie
1 bunch kale
2 oranges
6 strawberries
1 cup of grapes

Kale-Strawberry-Peach
1 bunch green kale
1 pint strawberries
3 small peaches
2 cups water

Apple-Kale-Lemon
4 apples
½ lemon juice
5 leaves of kale
2 cups water

Pear-Kale-Mint
4 ripe pears
5 leaves of kale
½ bunch of mint
2 cups water

Strawberry-Banana-Romaine
1 cup strawberries
2 bananas
½ bunch romaine
2 cups water

Smoothie
One half small seeded watermelon
10 strawberries
1 bunch spinach
1 cup water.

Smoothie
1 beautiful bunch of red dandelion greens
1 orange remove orange part of peel with knife, leave the white as it is high in calcium
1 mango
1 banana

Tofu Omelette Bake

a little olive oil
1/2 onion, sliced
1/2 cup carrots, grated
1/2 cup green onions, chopped
3 cloves of garlic
1 package firm tofu, chopped
2 tbsp nutritional yeast
1/2 cup gluten flour
pinch of salt
1-2 tsp pepper
3 tbsp water

Heat olive oil over medium heat. Add onion, cook until browned (about 5 min).
Put onion, carrot, green onions, and garlic into food processor and mince.
Add chopped tofu and process until mixed well.
Add nutrional yeast, gluten flour, salt and pepper, and water, then process until well combined.
Place mixture in greesed pan and bake for about 25 mins at 375*F.

*You can put sauteed musrooms, peppers, or whatever you like on top after it is baked or in it while baking--maybe even top with some vegan "cheese", though it doesn't really need any extras, but it can only get better!

*This recipe is actually meant to be fried, I just decided to bake it instead! If you wish to fry it, just divide mixture into several "omelette" size peices and dust with flour and fry with olive oil.

Southwestern Tofu Scramble

Leftovers make a great sandwich filling.

Ingredient

* 1 medium red bell pepper, diced (about 1 cup)
* 1 small carrot, diced (about 1/2 cup)
* 4 green onions, chopped (about 1/2 cup)
* 1 clove garlic, minced (about 1 tsp.)
* 1/2 tsp. ground cumin
* 1/4 tsp. ground turmeric
* 1 14-oz. pkg. medium tofu, drained and crumbled
* 1/2 tsp. hot sauce
* 2 Tbs. chopped cilantro
* salsa, for garnish

Directions

Heat large nonstick skillet over medium heat and coat with cooking spray. Add bell pepper and carrot, and cook 7 minutes, or until just tender. Stir in green onions, garlic, cumin and turmeric, and cook 1 minute more. Add tofu and hot sauce, and cook 5 minutes, or until heated through and all liquid has cooked off. Stir in cilantro, and serve with salsa.
Nutritional Information

Serves 6

Per SERVING: Calories: 113, Protein: 11g, Total fat: 6g, Saturated fat: 1g, Carbs: 6g, Cholesterol: mg, Sodium: 32mg, Fiber: 3g, Sugars: 2g

Vegan Pancakes

Ingredients:

• 1 cup whole wheat pastry flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3/4 cup rice milk (or soy milk or almond milk
• 1/4 cup applesauce

Instructions:

1. Combine dry ingredients well in a bowl.
   
2. In another container, combine the applesauce and rice milk.
   
3. Pour the liquids into the dry ingredients and combine till all the flour is very moist but still a little lumpy.
   
4. Heat up a pan and get it good and hot.
   
5. Have a plate ready to catch completed pancakes.
   
6. Take a 1/4 cup measure and scoop up some batter and pour into the pan. You should hear it sizzle.
   
7. Wait until the pancake becomes bubbly and the bubbles look like they might want to stay, then turn the pancake over.
   
8. Cook the other side for 30-45 seconds.
   
9. Put the completed pancake onto the plate and repeat the great batter pouring process until you run out of batter.
   

"Mediterranean" Tofu Scramble

Ingredients:

- 1 onion, diced
- 1/2 zucchini, diced
- 1 roasted red pepper, diced
- 1/2 cup olives, chopped
- 1/8 cup nutritional yeast (optional)
- 1 fresh tomatoes, diced
- some sun-dried tomatoes that have been reconstituted
- Half block of tofu
- 2-3 cloves of garlic, diced
- Olive oil
- Balsamic Vinegar
- Sea salt


Add some olive oil to a skillet and cook the onion (add sea salt here) on med-high heat for about 3 minutes.

Add the garlic and zucchini and cook until the onions and garlic become browned.

Add the remaining veggies and cook for about 1 minute, make sure nothing is sticking to the bottom of the pan.

Add about 2 Tbsp. balsamic vinegar to the pan and mix well.

Crumble the half block of tofu into the pan.

Continue cooking until everything is heated through.

Sprinkle on Nutritional Yeast (if using, in the end I decided that this was so flavorful, I didn't need it) and blend. (this would be great with nice fresh mushrooms too)

Southwestern Tofu Scramble

Ingredients

* 1 medium red bell pepper, diced (about 1 cup)
* 1 small carrot, diced (about 1/2 cup)
* 4 green onions, chopped (about 1/2 cup)
* 1 clove garlic, minced (about 1 tsp.)
* 1/2 tsp. ground cumin
* 1/4 tsp. ground turmeric
* 1 14-oz. pkg. medium tofu, drained and crumbled
* 1/2 tsp. hot sauce
* 2 Tbs. chopped cilantro
* salsa, for garnish

Directions

1. Heat large nonstick skillet over medium heat and coat with cooking spray. Add bell pepper and carrot, and cook 7 minutes, or until just tender. Stir in green onions, garlic, cumin and turmeric, and cook 1 minute more. Add tofu and hot sauce, and cook 5 minutes, or until heated through and all liquid has cooked off. Stir in cilantro, and serve with salsa.

Nutritional Information

Serves 6

Per SERVING: Calories: 113, Protein: 11g, Total fat: 6g, Saturated fat: 1g, Carbs: 6g, Cholesterol: mg, Sodium: 32mg, Fiber: 3g, Sugars: 2g

Raspberry Almond Oatmeal

Raspberry Almond Oatmeal

Makes enough for 2.
Ingredients

* 1 cup rolled oats
* 1/4 cup ground flax seeds
* 1/4 cup flaked coconut
* 1/4 cup chopped Almonds
* 1/2 cup raspberries
* 1 Tbsp maple syrup

Directions

1. Mix together the oats, flax, coconut, berries and Almonds in a bowl.
2. Pour enough water to cover, and leave them to soak 1 hour, or overnight.
3. In the morning, stir in the maple syrup.

Chili soup and Tofu Scramble

I have been enjoying a lovely Tofu Scramble for my breakfasts lately. It is so yummy. I tend to add:
- green peppers
- zucchini
- roasted red pepper
- garlic
- mushrooms
- soya sauce
- nutritional yeast
It really tastes super yummy and is so filling. In fact, I make another one for my breakfast today.

I made a great quick chili soup last night. I just put lots of random things in the pot but it was great I will try to remember what I added:

1/4 cup tomato sauce
14 oz diced tomatoes
chili powder
garlic powder
salt and pepper
garlic
1/2 cup black beans
1/2 cup white kidney beans
green pepper
around 1/4 cup olives
lots of diced fresh mushrooms
1/2 cup corn

I garnished with chopped green onion, chopped fresh tomato, and chopped avocado.

I just put all the ingredients in the pot and let is simmer until everything was cooked well and the flavors were blended together.

Vegan French Toast

Today for my lunch I am making French Toast. I can't wait to try it! I have some berries in the freezer so I will make a little sauce to put up on top and it should be fabulous and delicious! Yummy!

ETA: After trying this I have to say it was super-yummy. It tasted like banana bread. I really enjoyed it. I do think I will have to invest in a non-stick pan if I make it again though because it really wanted to stick and I hate to use the kind of oil it would take to make it not stick. But that being said, it was a fabulous luxurious treat!!!


Vegan French Toast
http://www.healthyveganrecipes.net

Ingredients

* 2 very ripe bananas
* 1 cup water (more or less, for consistency)
* 1 tsp Breakfast Spice Mix (cinnamon, nutmeg, allspice)
* 1 tbsp flour
* 5-6 slices whole grain bread
* 2 tsp olive oil
* 1 apple, diced
* 1 orange, chopped

Directions

1. Blend the bananas with enough water to make a runny but thick consistency. Blend or stir in the spices. Heat a pan to medium-high, and add a teaspoon or less of olive oil. Dip a piece of bread in the batter quickly, coating both sides, then lay in the pan. Try to get a bit of the oil underneath the slice. Repeat for as many slices as will fit in your pan. Leave the toast to cook on the first side until they are lightly browned. Flip, and cook until lightly browned on the other side as well.
2. Serve topped with your favorite fresh fruit, some lightly cooked berries, or some real maple syrup. I hope you enjoy this vegan french toast recipe, the latest of my healthy vegan recipes, as much as we did this morning.

Tofu Scramble

I am making a simple Tofu Scramble for supper tonight. I am pleased that I get to pick up some Nutrtional Yeast today so I will probable add that to my supper as well. Yummmmy!

Tofu Scramble

* 1 lb. firm tofu, patted dry and mashed
* 1/8 tsp. turmeric
* 1 tsp. onion powder
* 1/2 tsp. salt
* 1 cup of vegetables such as broccoli, fresh mushrooms, or onions

Place the tofu in a lightly oiled saute pan and cook over medium heat for 3 minutes. Add the remaining ingredients, stir well, and cook for 5 to 8 minutes, until the vegetables are cooked and the tofu is heated through.

cold overnight oatmeal

With the onset of snow, I have been really craving oatmeal lately, but not hot oats, cold overnight oats. I LOVE the texture of them. Last nights creation was super yummy and I made enough to last a few days.

1 1/2 cups rolled oats
1 cup apple juice
1 cup coconut milk (I used a lighter one)
1/4 cup coconut
1/4 cup raisins (maybe more I used the old palm-full measurement method)
1//2 cup frozen raspberries
2 tbsp flaxseeds

I just mixed it all up together and set it in the fridge. I didn't need any sweetener but you may when you try it. I LOVED this so much! And now I have breakfast ready for tomorrow too.

Idea for overnight Ambrosia Oatmeal

1/2 cup oatmeal
1/2 cup juice drained from pineapple and orange segments
1/2 cup soy (rice or almond milk would work here too)
1/4 cup can mandarine orange segments
1/4 cup can pineapple chunks
1/4 cup shredded coconut
1 Tbsp ground flaxseeds
1/4 cup raisins

Combine ingredients at night.
put in fridge
in the morning, sweeten to taste and eat.

I think this sounds like it would work. I will update you with my results.

Healthy Vegan Breakfast ideas:

• smoothies
• "fried" potatoes with veggies
• mushrooms on toast
• Oatmeal with blueberries and agave nectar.
• Fresh fruit platter and tea.
• Quinoa with raisins, brown sugar, and a drizzle of non-dairy milk.
• Banana and berry smoothie (using soy milk or water).
• Tofu scramble with tomatoes and bell peppers.
• Rice porridge with sweet coconut milk.
• Potato skillet with onion, peppers, and seasoned tempeh crumbles.
• Cubed potato and chopped spinach breakfast wrap.
• Raspberries atop vegan crepes.
• Apple cinnamon oatmeal (or try couscous instead!)
• Morning hash: sweet potato with beans and corn.
• Zucchini and tofu skillet.
• Avocado and tomato on wheat toast.
• Steel-cut oats with strawberries.
• Fruit salad sweetened with agave.
• Morning mushroom mash-up (mushrooms, potatoes, spices, and whatever).
• Grilled black bean and corn breakfast burrito.
• Veggie fritters and mushroom gravy.
• Sourdough toast buttered with vegan margarine and Teeccino.
• Half a cantaloupe filled with berry soy yogurt.
• Veg-chick patty and Vegenaise on a breakfast bun.
• Vegan sausage links, coffee, and a biscuit.
• Creamed crumbles on toast (use non-dairy creamer, vegan Worcestershire sauce, and flour to creamify the veggie crumbles).
• Mashed sweet potatoes with cinnamon and sugar.
• Vegan chai (tea with non-dairy milk and spices).
• Tofu rancheros.

Frozen Banana Cream Smoothies

* 1 cup frozen banana chunks
* 1/4 cup frozen fruit (strawberries, raspberries, blueberries, mango, papaya, melon, etc.)
* 1 cup fruit juice (orange, pineapple, apple, etc.)


Place all ingredients in a blender jar and process until smooth for a "better than ice cream" frozen smoothie.

HINT: To freeze bananas, peel, slice into chunks, freeze on a baking sheet, then store in a covered container in the freezer.

Tex-Mex Breakfast

* 2 cups frozen shredded hash brown potatoes
* 1 cup cooked brown rice
* º cup chopped green onions
* 1/3 cup frozen corn kernels
* 1 cup chopped fresh spinach
* 4-6 whole wheat tortillas


Cook the potatoes in a dry non-stick skillet stirring frequently, until lightly browned, about 15 minutes. Add rice, green onions, salsa and corn and cook another 5 minutes, stirring occasionally, until heated through. Place spinach in a separate pan with a few sprinkles of water. Cook and stir for 2 minutes. Set aside. Add to cooked potato-rice mixture and mix well. Spoon a line down the center of each tortilla, roll up and enjoy.

Sweet Couscous

* 1/3 cup water
* 1/4 cup orange juice
* 1/2 cup couscous
* 1/4 cup raisins
* 1/2 tablespoons honey
* 1/4 teaspoon cinnamon


Place all ingredients in a saucepan. Bring to a boil, cover and cook for 5 minutes. Let rest for 3 minutes. Top with sliced bananas, if desired.

Instant Dream Waker

* 1 cup quick oats
* 1/2 cup apple sauce
* 2 tablespoons raisins or chopped dates
* dash cinnamon or mace
* 1 1/2 cups boiling water
* 1/2 cup sliced bananas, blueberries, sliced strawberries, etc.

Combine oatmeal, applesauce, raisins or dates and cinnamon or mace in a medium bowl. Add boiling water and fruit, stir, let rest for 5 minutes, then eat.

Country French Toast

* 8 slices bread
* 1/4 cup raw cashews
* 1 cup water
* 1 tablespoon maple syrup
* 1/2 teaspoon vanilla
* 1/8 teaspoon cinnamon
* 1/16 teaspoon turmeric


Blend cashews with 1/4 cup of water first. Then add remaining ingredients except the bread and process until very smooth.

Transfer to a large bowl. Dip slices of bread into the mixture to coat both sides well. Cook on a dry non-stick griddle until brown on both sides. Serve with maple syrup, applesauce or fruit.