AFC Peanut Butter And Marmalade Baked Oatmeal

AFC PEANUT BUTTER AND MARMALADE BAKED OATMEAL A perfect baked cereal dish for a breakfast buffet. Peanut butter and orange marmalade atop a brown sugar-sweetened cinnamon-spiced stone ground Scottish oatmeal cooked with apple cider! For added protein we add a little textured vegetable protein. A spray of fresh blueberries completes this Breakfast Masterpiece! Serves 12 … Continue reading AFC Peanut Butter And Marmalade Baked Oatmeal


AFC Scrambled Vegan Nog Tofu

AFC SCRAMBLED VEGAN NOG TOFU A breakfast to live for!! Rustic elegance is where we wanted to go and that's exactly where we landed! A beautiful brunch dish to start the New Year with an abundance of style! Serves 5-6 14 oz. pkg. extra firm water-packed tofu, rinsed, wrapped in cloth and pressed with a … Continue reading AFC Scrambled Vegan Nog Tofu

AFC Chicken Piccata Benedict

AFC CHICKEN PICCATA BENEDICT The Animal-Free Chef's take on Chicken Piccata served over toasted English muffin as a Benedict breakfast preparation. Wow! Surprise ingredient? Apple cider in the piccata sauce. Ni-i-ce! Makes 6 servings Sauce: makes almost 3 cups 3 c. apple cider 3 chicken-style bouillon cubes, Massel brand 2 t. dried tarragon 2 t. … Continue reading AFC Chicken Piccata Benedict


  AFC POACHED EGG SAUCE © Okay, so what's this now? The AFC POACHED EGG SAUCE! Okay it doesn't look exactly like a poached egg that you put on toast. YET, cut up a chicken poached egg and mix it on itself, and preTTy close. The flavors and textures are there. It's the best yet. … Continue reading AFC POACHED EGG SAUCE

Breakfast Sausage Sub

BREAKFAST SAUSAGE SUB Six inch steak & sausage sub roll spread with veg mayo, smoky ketchup and mustard. Layered with dill pickle planks, sliced onion and of course fried meatless breakfast sausage patties! Now that's a great way to start a slow-moving, lazy, do whatever you want day! Per six-inch sub 2 T. extra virgin … Continue reading Breakfast Sausage Sub

Blueberry Pudding Jam

BLUEBERRY PUDDING JAM Do you like pudding? Do you like jam? Then how about a pudding jam? Amply spread it on your favorite toasted breads or spoon it over your favorite dairy free ice-cream! It sounds good because it is good! Blueberries, pineapple and prunes cooked with almond milk, cinnamon and coriander. Thickened with unmodified … Continue reading Blueberry Pudding Jam

Pink Lentil Tofu Scramble

PINK LENTIL TOFU SCRAMBLE Silken tofu and sweet onion scrambled in extra virgin olive oil and margarine. Spiced with garlic and smoked paprika. Tossed with fresh steamed broccoli buds, then tossed with Pink Lentil Cream! You just might think you're eating real egg here! But you're not, so all the better! Serves 4 1 T. … Continue reading Pink Lentil Tofu Scramble


TOASTED QUINOA BREAKFAST PIE A pearly Toasted Quinoa Breakfast Pie made pearly by the addition of Minute Tapioca. Cooked in almond milk with brown sugar, raisins and vanilla. Served hot in a bowl drizzled with additional almond milk and topped with a smoky mixed nut crumble, a pat of margarine, light brown sugar, then dusted … Continue reading TOASTED QUINOA BREAKFAST PIE


ROASTED BEET BLACK CHERRY YOGURT Who says you can't have veggies for breakfast? Put roasted beet cubes in black cherry yogurt with prunes, fresh basil and almond crumbles and you have a complete meal - a lovely way to get you started on your day! Serves 2 2 sm. containers (5.3 oz. ea.) Black Cherry … Continue reading ROASTED BEET BLACK CHERRY YOGURT

CHERRY PECAN YOGURT – simple breakfast

CHERRY PECAN YOGURT - simple breakfast A simple, healthy and delicious breakfast! When cherries are in season, don't miss out! Serves 1 1 c. fresh Bing cherries, pitted and halved 1 sm. container (5.3 oz.) Silk Strawberry Soy Yogurt 2-3 T. pecan crumbles (process 2 c.pecans in food processor till evenly crumbly, transfer to covered … Continue reading CHERRY PECAN YOGURT – simple breakfast


TOFUTTI BREAKFAST SCRAMBLE Ready for a great brunch dish? This is it. Tofu scramble made creamy with Tofutti Better Than Cream Cheese. Sautéed peppers, onion, celery and bean sprouts mixed with tofu seasoned with curry, fennel and smoked paprika. Champagne anyone? Oh, and garnished with a bunch of fresh cilantro and served with fresh streamed … Continue reading TOFUTTI BREAKFAST SCRAMBLE


TOFU HOME FRIES Leftover baked potatoes fried up with onion and peppers. Seasoned with garlic, rosemary, curry and smoked paprika. Red wine vinegar to tame the glycemic spike? Of course. It tastes great, so we'll do it. Tossed with fresh vine tomatoes, fresh spinach and House Foods tofu! A late morning delight! Makes 8 cups … Continue reading TOFU HOME FRIES


CREAMY HOME FRIES Leftover baked potatoes, sauteed peppers, onions and mushrooms in extra virgin olive oil combined with carrot ribbons and cilantro, then dressed with a combo of veg mayo and ketchup. Garlic and smoked paprika kick it up! Makes 6 cups 4 T. extra virgin olive oil 1 lg. fresh sweet red pepper, cored … Continue reading CREAMY HOME FRIES


HOT KAMUT CEREAL Ancient Kamut grain cooked like rolled oats. Golden raisins, flaked coconut, brown sugar and maple extract used as flavorings. Topped with orange zest and cinnamon. A delightful 'feel good' cereal! Makes 4-1/2 cups 2 c. boiling water 1 c. Kamut Flakes 1/2 t. sea salt 1/4 c. golden raisins 1/3 c. sweetened … Continue reading HOT KAMUT CEREAL


COCONUT BERRY OATMEAL BREAKFAST PIE with flax seed, chia seed and pecan crumbles. Topped with fresh blueberries in Cream Of Coconut! Serves 12 2 c. old-fashioned rolled oats 1/4 pt. fresh blueberries 1/4 c. ground flax seed 1/4 c. ground chia seed 1/2 c. pecan crumbles (place 1 c. pecan halves in food processor and … Continue reading COCONUT BERRY OATMEAL BREAKFAST PIE


TOFU GRAVY SCRAMBLE Silken tofu scrambled with fresh blanched spinach and sweet mini pepper wine gravy! Perfect for a brunch main dish. Feel like a breakfast brunch sandwich instead? Spoon the scramble into soft sub rolls broiled till crispy on the insides! Serves 4  Make the gravy recipe listed below 2-3 days before you plan … Continue reading TOFU GRAVY SCRAMBLE


ENERGIZER BREAKFAST BURRITO A charred tortilla spread with peanut butter and orange marmalade. Topped with fresh banana slices, raw rolled oats and cashew crumbles. Sprinkled with cinnamon. Roll and eat! Makes 1 1, 8 inch flour tortilla peanut butter orange marmalade fresh banana slices raw rolled oats cashew crumbles (place 1-2 cups cashews in food … Continue reading ENERGIZER BREAKFAST BURRITO


PINEAPPLE COCONUT FRUIT BOWL with prunes, bananas, dried cranberries, walnuts and fresh ginger sticks. Tossed with vanilla and peach Silk dairy-free yogurts! Great breakfast! Makes 7 cups 1 whole, ripe pineapple, peeled, cored and cut into bite-sized wedges or chunks 2 lg. bananas, sliced 1 c. whole prunes (soft and moist) 1 c. flaked coconut … Continue reading PINEAPPLE COCONUT FRUIT BOWL


FRESH BLUEBERRY PRESERVES Fresh blueberries cooked with almond coconut milk and flavored with coriander and cinnamon. Spread this on your favorite morning toast or English muffin - and sail out the door in a great frame of mind! Treat yourself - why not? Makes about 5 cups 2 lbs. fresh blueberries 1/2 c. water 3/4 … Continue reading FRESH BLUEBERRY PRESERVES


VEGGIE SAUSAGE AND SCRAMBLED EGG BURRITOS Pan-fried veggie sausage, caramelized onion and tofu scrambled eggs served in a charred tortilla wrap spread with ketchup and mustard! Garnish with fresh tomato slices or red and green grapes! Makes 4 cups filling or 8, 1/2 cup servings for 8, 6 inch flour tortillas 2 T. olive oil … Continue reading VEGGIE SAUSAGE & SCRAMBLED EGG BURRITOS


BARBECUE VEGGIE HASH Cut precooked potatoes sauteed with onion and garlic till charred. Mixed with sweet petite peas and cut green beans, then tossed with an orange marmalade barbecue sauce! Makes 7 cups 9 russet potatoes (the kind that come in 5-10 lb. bags), washed, placed in a large pot with water to cover by … Continue reading BARBECUE VEGGIE HASH


PIEROGI POTATO FRY What to do with leftover baked potatoes? A simple Sunday morning breakfast dish that will delight your significant other. Fried pierogi and baked potato in a simple mustard sauce. Garnish with chopped kosher dill pickle to take it through the roof! Why not serve it with a glass of champagne and orange … Continue reading PIEROGI AND POTATO FRY


 SCRAMBLED TOFU WITH HUMMUS  Breakfast in the evening! Scrambled tofu eggs with grape tomatoes and peas, made creamy with a cumin-flavored hummus. Served with whole grain mustard and a lemon squeeze! Serves 3 3 T. extra virgin olive oil 12.3 oz. pkg. extra firm Silken tofu, rinsed 1/2 t. salt 1/2 t. garlic powder 1/2 … Continue reading SCRAMBLED TOFU WITH HUMMUS


STRAWBERRY SAUCE Made with cranberry pomegranate juice! Makes 2 cups 16 oz. pkg. froz. whole unsweetened strawberries 1 c. cranberry pomegranate juice by Ocean Spray 1/4 c. light brown sugar 1/3 c. white sugar very light sprinkling of salt 2 T. cornstarch mixed with 1/4 c. water in cup till dissolved In large saucepan, over … Continue reading STRAWBERRY SAUCE


 POTATO PIEROGI BENEDICT The potato pierogi acts like the egg in this special version of 'eggs' Benedict. English muffin layered with roasted pepper, creamy fresh steamed spinach, potato pierogi and lemon tarragon Egg-Free Hollandaise sauce!  Serves 4 Egg-Free Hollandaise Sauce: Makes a little more than 1 cup 1/2 c. soy cream cheese (I used Tofutti … Continue reading POTATO PIEROGI BENEDICT


CRANBERRY BLUEBERRY SAUCE A fresh cranberry and blueberry sauce made a little thinner than your traditional cranberry sauce, to be spooned over stuffing in place of gravy. Can also be used over English muffin or toast for breakfast or as a soy ice-cream topping! Makes 3-1/2 cups 12 oz. pkg. fresh cranberries 2 c. fresh … Continue reading CRANBERRY BLUEBERRY SAUCE


GRITS AND MIXED CREAMED VEGETABLES Charred and caramelized sweet onion and mushroom combined with mixed assorted veggies in a beautiful sage, thyme and tarragon animal-free cream sauce! Served over grits! Makes 6 servings 4 c. water 1 t. sea salt 1 c. Quick cooking Grits 1/2 c. plain soy milk (I used Silk organic, unsweetened) … Continue reading GRITS AND MIXED CREAMED VEGETABLES


PEPPER AND MUSHROOM SCRAMBLED TOFU Sauteed mushrooms with Mancini Fried Peppers with Onion combined with Marsala wine flavored tofu, fresh tomatoes and cilantro! Makes 5 cups 16 oz. pkg. extra firm water-packed tofu, rinsed, and wrapped in several layers of paper towel and squeezed to remove excess water Marinade: 2 T. red wine vinegar 2 … Continue reading PEPPER AND MUSHROOM SCRAMBLED TOFU


FRENCH TOFU EGGS Hard-sauteed white potatoes with shallots, fresh green pepper and tomato. Mixed with saffron, rosemary, tarragon and tofu. Then simmered in a  short bath of extra virgin olive oil, maple syrup and Balsamic vinegar. Served over whole wheat toast spread with either maple Dijon mustard, or ketchup maple glaze. How do you say … Continue reading FRENCH TOFU EGGS


STEEL CUT OATMEAL BREAKFAST PIE With raisins, coconut, brown sugar and soy bacon bits. Topped with a Panko crumb, coconut, brown sugar, smoke topping. Baked till firm and topping becomes crisp. Served with a brown sugar, ginger, coriander and smoke sauce! Serves 6-8 Preheat oven to 400 degrees 4-1/2 c. water 1/2 t. salt 1 … Continue reading STEEL CUT OATMEAL BREAKFAST PIE


ORANGE BLUEBERRY SAUCE Flavored with maple syrup, brown sugar and cinnamon!  Makes 3 cups 1 pt. fresh blueberries 2 c. orange juice (not from concentrate) 2 T. cornstarch 1/3 c. dark brown sugar 1/3 c. Grade A maple syrup, 100% pure 2 T. white sugar tiny dash cinnamon dash salt Place blueberries in medium saucepan. … Continue reading ORANGE BLUEBERRY SAUCE


FRESH BING CHERRY SAUCE Flavored with orange and grape juices, Balsamic vinegar, and spice!  Makes 5-2/3 cups 2 lbs. fresh Bing cherries, ripe, dark and pitted 2 c. orange juice, not from concentrate 1 c. grape juice (darK), 100% grape (Welch's is gluten-free) 3 T. cornstarch 2 T. Balsamic vinegar 3/4 c. sugar 1 t. … Continue reading FRESH BING CHERRY SAUCE


FRESH FIG AND PEACH SAUCE Fresh figs and peaches slow-cooked to produce a fragrant, tasty preserve-like sauce! Makes 5 cups 12 fresh, ripe figs, washed 6 fresh, ripe peaches, unpeeled, washed 1 c. sugar 1/3 c. water 1 t. cinnamon 1/2 t. salt Using tip of paring knife, cut tiny core from bottom of each … Continue reading FRESH FIG AND PEACH SAUCE


 FLUFFY GRITS We’re taking the quick grit route with these breakfast grits. Cooked till fluffy, then topped with fried sweet red peppers, green grape tomatoes and garlic, followed by pan-fried Panko crumbs seasoned with fennel and sage. A dusting of cinnamon and sugar, a squeeze of fresh lemon and you have a breakfast that can … Continue reading FLUFFY GRITS


SUNRISE OVER MIAMI Fresh ruby red grapefruit topped with fresh pineapple wedges and fresh ginger, then drizzled with maple syrup and pomegranate blueberry juice! Serves 2 1 lg. ruby red grapefruit, washed, cut in half around the equator, then run a sharp thin knife between the membranes, loosening the wedges to eat 5 thin wedges … Continue reading SUNRISE OVER MIAMI


STEVE’S ANYTIME CEREAL Multi-grain Cherrios (corn, rye, barley, wheat and rice) topped with dried apricots and prunes, fresh sliced banana and apple. Drizzled with almond milk and maple syrup! Sprinkle with cinnamon and dark cocoa for an added treat. Breakfast, lunch, dinner or anytime in between! Makes 1 serving 1 bowl of Multi-grain Cheerios dried … Continue reading STEVE’S ANYTIME CEREAL


COMPACT COLD CHOCOLATE CEREAL Your entire breakfast fits in your palm! Multiple grains, roasted processed peanuts, ruby red grapefruit juice, almond milk and mixed dried fruit bits. Flavored with dark chocolate and vanilla! The perfect refrigerated cereal. Needs nothing but for you to eat it! Makes 7-1/2 cups 3, 1 oz. cubes of unsweetened Baker’s … Continue reading COMPACT COLD CHOCOLATE CEREAL


SHARON’S ‘EGG’ MAC MUFFIN Pan-fried Silken tofu egg layered with caramelized onion and fresh ripe tomato on a toasted English muffin spread with ketchup and Jalapeno mustard! Makes 6 sandwiches Place 2 c. water in a long, flat baking dish. Add 1 t. turmeric and 1 t. salt to water; stir to dissolve. 12.3 oz. … Continue reading SHARON’S ‘EGG’ MAC MUFFIN


SCRAMBLED TOFU EGG TORTILLAS Pan-fried flour tortillas spread with sweet roasted pepper spread, topped with burnt onion scrambled tofu eggs. Served with a side of Dijon mustard and drizzled with maple syrup! Delicious flavors. Complex. Warm feelings of breakfast comfort foods served with rustic elegance! Makes 4 BURNT ONION SCRAMBLED TOFU EGGS: 12.3 oz. pkg. … Continue reading SCRAMBLED TOFU EGG TORTILLAS


 RUSSIAN MORNING TOAST Scrumptious! Beautiful tangy, sweet flavors! A weekend treat! Serves 4 3 T. soy sour cream 2 T. apricot preserves 2 T. dried blueberries 2 T. dried cranberries ¼ t. ground coriander ¼ t. powdered ginger 4 slices lightly toasted black Russian bread, lightly toasted coconut oil spread, at room temperature, I used … Continue reading RUSSIAN MORNING TOAST