Baked Oatmeal |
1/3 cup coconut oil softened 2 flax eggs 3-4 t Stevia powder 1 /12 t. baking powder 1 1/2 t. vanilla 1 t. cinnamon 1/2 t. salt 1 cup plus 2 T. non-dairy milk 3 cups regular or quick oalt |
Combine all ingredients except oats, mix well, add oats, mix until they are moistened Place in oiled 1 1/2 quart baking dish, refrigerate over night. Bake at 350 for 40 minutes or until set in the middle. If you want it to brown in top, spray with oil spray before baking. Serve hot, with warm non-dairy milk |
South of the Border Omelet |
1 block firm tofu
1 cup plant based milk 1/2 t. salt Blend til smooth 1 t. olive oil 2 small onions, diced 4 cloves garlic, diced 1 large green pepper, diced 4 large mushrooms, diced 2 large tomatoes, diced 1/2 t. salt 1 t. cumin 1 t. chili powder Avacado |
Heat oven to 375degrees
Pour into 4 oiled 7 inch round pans, or pour in mounds on baking sheet. Smooth out evenly into a circle and bake for about 35-45 minutes til browned around the edges, and cooked in the middle. While omelets are baking, saute onion and garlic, in skillet. Saute for about 5 minutes, add green pepper and mushrooms, and continue to cook until soft. Add tomato and seasonings. Simmer till hot and flavors are blended. Place omelet on plate, put a spoonful of vegetable mixture on one side of omelet,, fold omelet and spoon more of the vegetables on top. Garnish with avocado |
Cheese Grits Casserole |
3/4 cups uncooked grits
3/4 t. salt 3 cups water 2 T. unsalted vegan margarine 1 1/2 cups vegan cheddar cheese, shredded 1/2 t. paprika 1 1/2 T. ground flax seed, mixed with 1/2 cup warm water. |
1. cook grits with water and salt until thickened and water is absorbed.
2. wisk ground flax seed in warm water, set aside to thicken. 3. Mix all ingredients, pour into lightly oiled 1 quart baking pan. 4. Bake at 350 degrees for 1 hour. 5. Remove from oven and let rest for 10 minutes, before serving. |
Beet Hash Browns |
1 small potato per serving
1 medium beet per serving Vegetable oil spray |
Preheat oven to 370 degrees
Grate potatoes, sprinkle with salt and let rest for 20-30 minutes. Squeeze water out of potatoes. Grate beets, mix with squeezed potatoes. spray baking pan, spread grated mixture evenly on pan. Mix and turn about every 15 minutes. 3 times. (bake for 45 minutes) Remove from oven Serve hot with baked tofu sticks or other vegan protein dish. |