Pumpkin Bread

 

Ingredients
1-3/4cups all-purpose flour
1/2 cup sugar
2 tablespoons egg replacer
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon ground nutmeg
1-1/2 teaspoons baking powder
1 cup pumpkin puree
1/2 cup canola oil
1/3 cup water
1 teaspoon vanilla extract

Instructions
Preheat oven to 350°F. In a large bowl, whisk flour, sugar, salt, baking soda, cinnamon, nutmeg and baking powder. In another bowl, whisk pumpkin, oil, water and vanilla until blended. Add to flour mixture; stir just until moistened. You will have a stiff dough rather than a batter.
Transfer to a greased 9x5-inch loaf pan lined with parchment. Bake until a toothpick inserted in center comes out clean, 50 minutes. Cool in pan 10 minutes before removing to wire racks to cool completely.
Enjoy!

Cranberry Syrup

 

Ingredients
3 cups unsweetened cranberry juice
1 cup sweetener
3 teaspoons arrowroot powder

Instructions
Dissolve sweetener and arrowroot into cold juice. Whisk well so you will have no lumps. The mixture will be cloudy
Add mixture to a pot and bring to a boil. Reduce heat and simmer, stirring constantly, til syrup becomes clear and thickened, about five minutes. If you want it thicker, dissolve some arrowroot in a small quantity of water and whisk til dissolved. Whisk while adding to the syrup to prevent clumps. Cook til clear again and thickened.
Pass syrup through a fine mesh strainer to catch any pumps that might have formed.
Enjoy!

Pumpkin Pie Pancakes

 

Ingredients
1-1/2 cups plant milk
1/2 cup pumpkin puree
1/2 to 1 cup flour
1/2 cup egg replacer
2 teaspoons baking powder
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
a pinch of salt

Instructions
Place all ingredients except the baking powder in a blender and blend for about two minutes. Allow to hydrate for up to 1 hour. When ready to cook add baking powder and blend for about 30 seconds.
Place a pan over medium heat. When it is hot, pour the batter into the pan. Cook until the surface is dry, and flip. Cook the other side til done.
Serve with your favorite toppings.
Enjoy!

Pumpkin Pie Bread Pudding

 

Ingredients
1-1/2 cups pumpkin puree
1/2 cup vegan egg
1/4 cup cashew cream
1 tablespoon maple syrup
1/2 teaspoon pumpkin pie spice
a pinch of salt
bread, pulled apart into bite sized pieces

Instructions
Preheat oven to 350° F.
Add all ingredients but the bread to a blender jar and blend til creamy.
Pour mixture into a bowl, add bread chunks, and toss well to coat. Allow to soak for five minutes.
Add mixture to a greased baking dish and bake for 45 minutes at 350° F, til golden brown on top.
Serve with vegan butter and maple syrup.
Enjoy!

Pumpkin Pie French Toast

 

Ingredients
1-1/2 cups pumpkin puree
1/2 cup vegan egg
1/4 cup cashew cream
1 tablespoon maple syrup
1/2 teaspoon pumpkin pie spice
a pinch of salt
bread

Instructions
Add all ingredients but the bread to a blender jar and blend til creamy.
Heat a skillet over medium heat.
Pour mixture into a shallow dish and coat both sides of your bread. Allow to soak for custardy toast, dip briefly for firmer toast.
Cook  in the lightly oiled skillet til golden on both sides. How long to cook depends on how you like it.
Serve with vegan butter and maple syrup.
Enjoy!

Overnight Oats

 

Ingredients
2 cups old-fashioned rolled oats
2 cups unsweetened non-dairy milk
1 cup plain non-dairy yogurt
3 tablespoons maple syrup or other sweetener
1 tablespoon chia seeds (optional)
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
Optional toppings: fruits, nuts, seeds,

Instructions
Place all the ingredients in a large bowl.
Stir together until well combined.
You can divide the oats into individual jars at this point if desired. Cover and refrigerate for at least 4 hours, preferably overnight.
Stir again before serving with desired toppings.

Taco Bell® Breakfast Crunchwrap

 

Ingredients
large flour tortillas
small corn tostadas
frozen hash brown patties
chopped vegan breakfast sausages
Just Egg, or your favorite vegan egg alternative
Taco Bell Nacho Cheese sauce
a pinch of ground cumin
salt and pepper to taste

Instructions
Cook chopped sausage over medium heat. Season with ground cumin.
Add egg and cook til done. Season with salt and pepper. Set aside.
Cook hash brown patty til crisp and golden on both sides.
Place hash brown patty in the center of the flour tortilla. Top with the tostada.
Place sausage and egg mixture on top if tostada, pour on some cheese sauce, and fold the flour tortilla in 8 pleats, completely covering the sausage, egg, and cheese.
Place in the pan folded side down and cook til toasted. Flip and cook the other side til toasted.
Enjoy!

Chia Pudding

 

Ingredients
1/4 cup chia seeds
1 cup plant milk
2 teaspoons sweetener of choice
1 teaspoon pure vanilla extract (optional)
sliced fruit, granola, jam, or nuts for serving

Instrhctions
In a medium bowl, whisk to combine chia seeds, milk, sweetener of your choice, and vanilla if using.
Cover and refrigerate until thick, 2 hours up to overnight. 
Serve with mix-ins and toppings of your choice.
Enjoy!

Joe's Special

 

Ingredients

1⁄2 lb Beyond Beef
1⁄2 cup vegan egg, beaten (Just Egg or VeganEgg)
2 tablespoons extra virgin olive oil
1 cup chopped onions
1 tablespoon fresh basil, minced
2 cloves garlic, minced 

1 tablespoon vegan Worcestershire sauce
4 cups fresh baby spinach

salt 
pepper 

Instructions

Heat a large nonstick skillet over medium heat and begin to cook the plant beef.
Add the Worcestershire sauce halfway through cooking.
When plant beef is cooked, remove it from the pan and set aside.
Heat olive oil in the pan over medium heat.
Add the onions and sauté 2 to 3 minutes.
Then add the garlic and sauté 2 to 3 minutes more.
Add the spinach, toss well to coat, and sauté until just wilted.
Add the plant beef stirring to distribute ingredients evenly.
Pour the vegan egg over all and stir gently until cooked. 

Add fresh  basil and mix well.
Season to taste with salt and pepper.
Enjoy!

Toad in the Hole

Ingredients

1/2 cup flour
large pinch of salt
freshly ground black pepper
 2 tsp baking powder
1 cup vegan egg (Just Egg or VeganEgg)
1 cup plant milk
2 tbsp fresh thyme leaves
8 vegan sausages
2 tbsp Dijon mustard
2 tbsp of shortening
vegan butter, to serve

Instructions

To make the batter, sift the flour into a large bowl. Add the salt and pepper.
Make a well in the center of the flour and add the vegan eggs. Using a wooden spoon, gradually beat the eggs into the flour then slowly beat in the milk until the batter is the consistency of heavy cream.
Strain and push any remaining lumps through a sieve. Stir in the thyme. Cover and leave to stand for 30 minutes.
Preheat the oven to 400°F.
Heat a large non-stick pan and cook the sausages over a medium heat until golden-brown all over. (If you do not have a non-stick pan add a little oil.) Turn off the heat and brush the sausages with the mustard. Set aside.
Place the shortening into an ovenproof dish and heat in the oven for five minutes or until it is hot and hazy.
Add the sausages to the hot dish and pour in the batter. Immediately return the dish to the oven and cook for 35-40 minutes until well-risen and golden-brown.
Serve seasoned with black pepper and a large knob of butter.
Enjoy!

Sweet Potato Pancakes

Ingredients

1-1/2 cups plant milk

1/2 cup cooked sweet potato

1/2 cup flour

1/2 cup egg replacer

1-1/2 tsp baking powder

1 tsp vanilla extract

1/4 tsp nutmeg

a pinch of salt

Instructions

Place all ingredients in a blender and blend for about two minutes.

Place a pan over medium heat. When it is hot, pour the batter into the pan. Cook until the surface is dry, and flip. Cook the other side til done.

Serve with your favorite toppings.

Enjoy!

Egg Nog French Toast

Ingredients

thickly sliced French bread

egg nog, recipe here

Instructions

Heat a pan over medium low heat.

Soak bread in egg nog, making sure it is completely saturated. Fry over medium low heat til golden on both sides and custardy in the center.

Ebjoy!

Egg Nog Bread Pudding

Ingredients

bread, preferably a vegan brioche style bread

vegan egg nog, recipe here.

raisins or other dried fruit if desired

Instructions

Preheat oven to 350°F.

Grease a baking dish. Place bread in dish, whole slices or torn, as preferred. Fill dish with bread. Add fruit if using. Pour in enough vegan egg nog to cover bread. Allow to soak for twenty minutes.

Place in oven and bake for one hour at 350°F.

Serve with butter and maple syrup.

Enjoy!

Breakfast Sausies

Ingredients
1/2 cup okara, left over from making soymilk*
1 cup vegetable broth
1 tablespoon peanut or almond oil
1 1/4 cups vital wheat gluten
1/4 cup nutritional yeast
1 1/4 tsp salt
1 tsp rubbed sage
1/2 tsp white pepper
1/2 tsp thyme
1/2 tsp cayenne pepper
1/4 tsp nutmeg
1 pinch ginger

In a large bowl, add all the ingredients together in the order listed, except for the oil, and mix with a fork. Cover bowl, place in refrigerator, and allow flavorings to meld for 24 hours.

When ready to cook, get the steaming apparatus ready, bringing water to a full boil. 



Prepare 24 square sheets of tin foil, approximately 4" x 4". Remove bowl  and pull mixture apart into little bits, place in another bowl, and toss with oil.

Using a tablespoon, scoop portions of oiled dough and roll into logs about 2 inches long. Place onto tin foil squares and wrap, like a tootsie roll. Don’t worry too much about shaping them, they will form smooth sausage shapes while they steam because the gluten will expand during cooking.

Place wrapped sausages in steamer and steam for 40 minutes. 

You can unwrap and eat immediately or refrigerate until ready to use. 

I like to unwrap them while still hot and let them air dry a bit, to form a skin.




Shown here served with sauteed onions, roasted red bell peppers, and potatoes.

 










Nutrition Information 

Serving Size: 13 g (one two inch sausage)
Servings per Recipe: 24
Calories: 54    Calories from Fat: 14
Total Fat: 1.6g, 2% of Daily Value**
Saturated Fat: 0g, 0% of Daily Value

Cholesterol: 0 g, 0% of Daily Value
Sodium: 123mg, 5% of Daily Value
Total Carbohydrates: 3.3g, 1% of Daily Value

Dietary Fiber: 0.8 g, 3% of Daily Value
Protein: 7.0g 
Vitamin A 0%  Vitamin C 1%
Calcium 1%  Iron 5%

*You can use any kind of cooked, mashed beans if you don't have okara.

** Based on a 2000 calorie diet

Green Smoothie

Ingredients

1 cup frozen strawberries
2 oranges
2 frozen bananas

1 cup frozen spinach

1/2 cup cold water

Place all ingredients in blender and blend til smooth, adding water as necessary.

Nutrition Information

Serving Size: 904 g

Servings per Recipe: 1

Calories: 440 Calories from Fat: 12

Total Fat: 1.3g, 2% of Daily Value*

Sodium: 30mg, 1% of Daily Value

Total Carbohydrates: 111.2g, 37% of Daily Value

Dietary Fiber: 18.7g, 75% of Daily Value

Sugars 72.3g

Protein 6.9g

Vitamin A 76%     Vitamin C 465%
Calcium 21%     Iron 14%

*Based on a 2000 calorie diet.

Photo from web. 

Potato Latkes

Ingredients

2 medium potatoes
1/2 medium onion
1/3 cup water
2 tablespoons flour
1 tablespoon soy flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon oil or margarine
A pinch of freshly ground black pepper, or to taste

Sift dry ingredients together, add water, and beat with a balloon whisk til smooth.  Mince the onion, and add to batter. Grate the potatoes into the mixture, and stir.

Heat a saucepan over medium to low heat, add oil or margarine, and spoon batter onto pan. Flatten the patties lightly, cover the pan, and allow to brown very slowly, to ensure the potatoes are cooked thoroughly. Flip when golden brown on the bottom and cook til done, leaving the pan uncovered. Serve with apple sauce.

Nutrition Information

Serving Size: 87g
Servings per Recipe: 6

Calories: 86
Calories from Fat: 22
Total Fat: 2.4g, 4% of Daily Value*
Saturated Fat: 0g, 0% of Daily Value
Sodium: 102mg, 4% of Daily Value
Total Carbohydrates: 14.5g, 5% of Daily Value
Dietary Fiber: 2.0g, 8% of Daily Value
Sugars 1.4g
Protein 2.og

Vitamin A 0%	•	Vitamin C 24%
Calcium 3%	•	Iron 3%

* Based on a 2000 calorie diet

Photo from web.

Savory Breakfast Hash

Ingredients

3  large unpeeled russet potatoes, baked, cooled, and coarsely chopped
1-1/2 lbs. firm tofu, mashed
2 tablespoons soy sauce
1 medium onion, chopped
1 red bell pepper, chopped
1 cup corn kernels
2 cloves garlic, crushed
1 tablespoon olive oil
2 tablespoons chopped parsley
2 tablespoons chopped basil
1/2 teaspoon coarsely ground black pepper
Paprika

Preheat the oven to 325° F.

In a large bowl, mix together the potatoes, tofu, and soy sauce. In a saucepan, sauté the onion over medium heat in the oil until translucent. Add bell pepper and corn kernels and saute til tender. Add garlic and cook very briefly. Do not allow garlic to burn.

Add the onion and bell pepper mixture to the potatoes and tofu, and add the parsley, basil, and black pepper. Spread into an oiled 8 x 8 x 2-inch baking dish. Sprinkle with paprika and bake for 35 minutes. Or, divide into individual servings and freeze before baking, removing a serving the night before to allow it to thaw, and baking it in the morning. Makes eight servings.

Nutrition Information

Serving Size 173 g
Servings per Recipe: 8

Calories: 181
Calories from Fat:40
Total Fat: 4.5g, 7% of Daily Value*
Saturated Fat: 0.8g, 4% of Daily Value

Sodium: 245mg, 10% of Daily Value

Total Carbohydrates: 29.2g, 10% of Daily Value

Dietary Fiber: 5g, 20% of Daily Value

Sugars: 3.8g

Protein: 8.2g

Vitamin A 13%	•	Vitamin C 84%
Calcium 14%	•	Iron 11%

* Based on a 2000 calorie diet

Photo from web.