PAN-FRIED GNOCCHI

PAN-FRIED GNOCCHI with caramelized mushroom and onion. Served with a red mustard steak sauce. Brunch or breakfast dish! Serves 4-6 2 T. extra virgin olive oil 6 sm. yellow onions, peeled and cut from top to bottom in 4ths or 6ths, depending on size of onion 8 oz. pkg. whole fresh white mushrooms, cut from … Continue reading PAN-FRIED GNOCCHI

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BARBECUED SCRAMBLED TOFU EGGS

BARBECUED  SCRAMBLED TOFU EGGS Rich! Wow! Delicious! Serve these 'eggs in Five Star restaurants anywhere in the world! Serves 4 1 T. olive oil 12.3 oz. pkg. extra firm, silken-type tofu 1/2 t. salt 1/2 t. dried basil, finely crushed 4-5 marinated sun-dried tomatoes (marinated with sliced garlic and herbs), cut into 3rds 2 T. … Continue reading BARBECUED SCRAMBLED TOFU EGGS

SCRAMBLED TOFU EGGS

SCRAMBLED TOFU EGGS Sautéed onion, sweet red roasted pepper, and petite peas with Silken tofu, curry and mustard.  Made extra rich with a little Grapeseed Vegenaise! Makes 3-4 servings 2 T. margarine 2 slices sweet onion, about 1/4 inch think, diced into 3/8 inch squares 1/2 sweet red roasted pepper, diced into 3/8 inch squares … Continue reading SCRAMBLED TOFU EGGS

THE NEW EGGS BENEDICT

THE NEW EGGS BENEDICT Eggs Benedict absent the eggs and ham. And so much better tasting! Toasted English muffin topped with soy Canadian bacon, a fresh ripe slice of tomato, followed by caramelized sweet onion. Topped with fresh avocado, then drizzled with a creamy Citrus Sauce.  Am I in heaven? Citrus Cream Sauce makes 2-1/2 cups … Continue reading THE NEW EGGS BENEDICT