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



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 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 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