Warm and Nutty Cinnamon Quinoa

I used a red quinoa here, but you can use whatever kind you like, white/buff colored seems to be the most common. Also, a few notes and tips from the book: low-fat soy milk may replace the low fat milk, blueberries may replace the blackberries, dark honey may replace the agave nectar, and walnuts may replace the pecans.

1 cup organic 1% low fat milk (replace with nut milk to make vegan)
1 cup water
1 cup organic quinoa, (hs note: rinse quinoa)
2 cups fresh blackberries, organic preferred
1/2 teaspoon ground cinnamon

1/3 cup chopped pecans, toasted*
4 teaspoons organic agave nectar, such as Madhava brand

Combine milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat; let stand covered 5 minutes. Stir in blackberries and cinnamon; transfer to four bowls and top with pecans. Drizzle 1 teaspoon agave nectar over each serving.

Serves 4.

*While the quinoa cooks, roast the pecans in a 350F degree toaster oven for 5 to 6 minutes or in a dry skillet over medium heat for about 3 minutes.

Source: http://www.101cookbooks.com/archives/warm-and-nutty-cinnamon-quinoa-recipe.html

Classic Waffles

"A lovely, crispy waffle perfect for the morning."

Original Recipe Yield 10 to 12 waffles

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon salt
• 4 teaspoons baking powder
• 2 tablespoons white sugar
• 2 eggs (or substitute with unsweetened applesauce to make the waffles vegan)
  
• 1 1/2 cups warm milk
• 1/3 cup butter, melted
• 1 teaspoon vanilla extract

Directions

1. In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron to desired temperature.
2. In a separate bowl, beat the eggs (or pour in the applesauce). Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended.
3. Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately.

Nutritional Information

Amount Per Serving Calories: 379 | Total Fat: 16.2g | Cholesterol: 123mg

Source:

http://allrecipes.com/Recipe/Classic-Waffles/Detail.aspx

AMAZING tofu scramble

I made this with Bryanna's variations and omitted the mushrooms. AMAZING!!!!!

JULIE HASSON'S YUMMY TOFU SCRAMBLE (WITH BRYANNA'S NOTES, ETC.)
Servings: 4

Julie says, "I love to serve this scramble with toasted bread for breakfast, or with gravy and quinoa for dinner. Any way you serve it, Tofu Scramble is great anytime of the day." I agree!

2 teaspoons olive oil, plus more as needed
16 oz. 16-ounce container of firm, water packed tofu, rinsed (see PS at end of ingredient list)
3 tablespoons nutritional yeast flakes
1/2 teaspoon granulated onion (or onion powder)
1 small onion, (thinly) sliced
Sliced mushrooms (I use about four 2" ones)
1 clove garlic, minced
Ground white pepper, to taste (I used black pepper)
1- 1/2 tablespoon Braggs or soy sauce (I used soy sauce)

PS: If you use the pressed medium-firm tofu, as described above in the text, use only 2 tablespoons nutritional yeast and 1 tablespoon soy sauce. You may want to use slightly less olive oil, too. I left everything else the same.

Using paper towels, blot as much moisture from the tofu as you can. You can gently squeeze it a little to extract more water.

Heat a nonstick skillet over medium-high heat. Add a little drizzle of olive oil (I used 2 tsp.-BCG) so that the bottom of the skillet is very lightly coated. Break the tofu into pieces and add them to the hot skillet. You can further break up any large pieces of tofu with a spatula. Let the tofu cook, stirring occasionally, until the tofu has released it’s extra water, and is starting to turn golden.

Continue to saute’ the tofu until it is light golden brown. Sprinkle the nutritional yeast flakes and granulated onion over tofu, stirring so that all of the tofu is coated.

Add 2 teaspoons more olive oil to the skillet, along with the sliced onion, mushrooms and garlic. Cook, stirring occasionally, until the mushrooms are tender. Sprinkle with white pepper (or black, freshly-ground-- BCG) and drizzle with Braggs or soy sauce (this is my preference--BCG), stirring until liquid is absorbed.

Remove skillet from heat and serve the scramble warm, with toasted bread if desired.

Copyright © 2009 Julie Hasson; used with permission

Nutrition Facts

Nutrition (per serving): 153.8 calories; 52% calories from fat; 9.6g total fat; 0.0mg cholesterol; 242.2mg sodium; 399.4mg potassium; 7.1g carbohydrates; 3.1g fiber; 2.0g sugar; 4.0g net carbs; 13.6g protein; 3.3 points.

NUTRITION FACTS IF MADE WITH 16 OZ. MEDIUM-FIRM TOFU PRESSED IN THE TOFU XPRESS FOR 1 HR (resulting in 8.2 oz. firm tofu), AND WITH ONLY 2 TABLESPOONS OF YEAST, 1 TABLESPOON SOY SAUCE AND 3 TEASPOONS OLIVE OIL:

(I've given you the Nutrition facts for 1/4 of the recipe and 1/2 the recipe when made with the pressed medium-firm tofu, because there is a smaller volume of tofu in it when made this way.)

Nutrition (per 1/4 of the recipe): 99.3 calories; 52% calories from fat; 6.1g total fat; 0.0mg cholesterol; 235.0mg sodium; 277.6mg potassium; 5.5g carbohydrates; 2.1g fiber; 1.6g sugar; 3.4g net carbs; 8.0g protein; 2.1 points.

Nutrition (per 1/2 of the recipe): 196.2 calories; 52% calories from fat; 12.2g total fat; 0.0mg cholesterol; 319.9mg sodium; 547.1mg potassium; 10.7g carbohydrates; 4.2g fiber; 3.2g sugar; 6.5g net carbs; 15.8g protein; 4.1 points.


Source:
http://veganfeastkitchen.blogspot.com/2009/08/best-scrambled-tofu.html

French toast and Healthiest-ever pancakes

healthiest ever pancakes
yields 4-6 pancakes
1 c whole wheat pastry flour
tbl baking powder
a little salt
1 banana
1 cup non-dairy milk
1 tsp vanilla
half a cup of blueberries (you can add other berries, nuts, cinnanmon, chocolate chips)

-combine the dry ingredients in a mixing bowl
--blend wet ingredients, and then mix with dry ingredients
-ladle on to heated skillet
-when bubbles form, flip. take off griddle when heated through.

french toast
batter: 1 cup non-dairy milk, tbl tahini, tbl nutritional yeast, tsp maple syrup, cinnamon to taste
-choose a thick slightly stale bread (i used whole wheat sourdough, because i'm crazy for sourdough!)
-dip slices in batter so completely covered
-cook french toast on each side until lightly browned

strawberry banana pancake topping
1/4 cup frozen strawberries , sliced
1 banana chopped
1 tbl maple syrup
-combine ingredient in sauce pan
-cook until strawberries have thawed and flavors have mingled.
(you could microwave this if you really wanted to)

Source:

http://vegandenovo.blogspot.com/2008/05/french-toast-and-healthiest-ever.html

Tempeh Bacon

4 Tbs tamari
1/2 cup water
1 Tbs honey
garlic powder to taste
1 Tbs smoke flavour
8 oz tempeh strips (sliced tempeh)
4 Tbs vegetable oil

Combine first 5 ingredients to make the marinade.
Put tempeh slices in shallow disk and pour he marinade on top. Marinate for 4-8 hours. Shake now and then.
Fry the tempeh in the hot oil until brown and crisp.

Source:

http://www.tempehshop.com/recipes/recipe_bacon.html