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



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

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


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


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


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


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


 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


 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