Ingredients (use vegan versions):

• 2 1/2 cups all purpose flour
• 2 tablespoon vegan sugar
• 2 tablespoon baking powder
• 1 tablespoon vegetable oil
• 1 teaspoon salt
• 2 1/2 cups vegan soymilk or water
• (optional: dash of cinnamon)

Directions:

This recipe, simple as it is, always gets requested!

Lightly mix all ingredients in a fairly large bowl; leave
5-10 minutes to rise. It’s important only to mix the batter
enough to moisten, as overmixing will make the pancakes
tough. Gently fold down; leave again for 5-10 minutes if
you have the time, and gently fold down again. (I don’t
usually bother, since everyone’s starving!) Cook medium to medium-
high on an oiled skillet till golden, carefully
breaking apart any large lumps with the spatula. Serve
immediately.

Serves: 4

Preparation time: 20-30 mins.

Ingredients (use vegan versions):

• 1 1/2 cups dried fruit (raisins, dried cranberries, etc.)
• 3 cups rolled oats
• 1 cup sweetened wheat or corn flakes
• 1/2 cup toasted wheat germ
• 1/2 cup chopped almonds ( optional)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon grated nutmeg
• 1/2 teaspoon salt
• 1/2 cup thawed apple juice concentrate
• 1/2 cup vegan maple syrup
• 1 teaspoon vanilla extract

Directions:

Preheat oven to 300 degrees. Coat 2 baking sheets with
vegetable oil cooking spray and set aside.
Place oats in a colander, and dampen with cold water.
Transfer to a mixing bowl. Add cereal flakes, wheat germ,
almonds,cinnamon,nutmeg and salt.

In small bowl, combine juice, syrup and vanilla. Pour over
oat mixture and stir until evenly coated.
Spread granola mixture in prepared pans. Bake until golden
brown, about 30 to 35 minutes, turning every ten minutes so
that it browns evenly. Stir in fruit and bake 5 minutes
more.
Let cool, and store in airtight container until ready to
use.
This recipe works well with Craisins ( dried cranberries ),
and is awesome in the morning with soymilk, as a cereal. Or
you can pack with the kids for a snack ( or lunch ), also
put in plastic bags and store in the car, or you’re purse,
and never have to leave the office for lunch.

Serves: 6

Preparation time: 15 minutes

Ingredients (use vegan versions):

• 1 cup quick oatmeal
• 1/4 cup Cream of Wheat
• 1/4 cup chopped nuts (I like walnuts and pecans)
• 2 Tbsp vegan sugar or other sweetener (I like rice syrup)
• 1 banana, mashed
• 1/4 cup coconut
• cinnamon to taste

Directions:

Mix oatmeal with Cream of Wheat.

Cook in sufficient water to obtain desired consistency.

Add rest of ingredients, and mix well.

Serve as desired (soymilk, marg, etc).

Sprinkle with cinnamon if desired.

Serves: 2

Preparation time: :15

Ingredients (use vegan versions):

• 1 cup organic brown rice, washed
• 5 cups water
• small pinch of sea salt or piece of kombu, soaked and diced
• 3 to 4 shiitake mushrooms, soaked, stems removed, and diced, add the water
• 1 cup daikon, quartered and sliced thin (white Oriental radish)
• 1/4 cup celery, sliced on a thin diagonal
• 1/2 cup squash, cubed
• 1/2 cup carrot, diced
• 1/4 cup cabbage, diced
• 2 level teaspoon barley miso, pureéd
• chopped scallion, chives, or parsley, for garnish

Directions:

This porridge is very energizing. Make it and eat it every
morning for a week along with the rest of your breakfast
for a kick start on the day.

Place the rice, water, sea salt or kombu and shiitake in a
pressure cooker. Cover and bring up to pressure. Reduce
flame to medium-low and cook for 45 minutes. Remove from
flame and allow pressure to come down. Remove cover. Add
the daikon, squash, carrots, and cabbage. Cover with a
regular lid, not a pressure cooker lid, and bring to a
boil. Reduce the flame to medium-low and simmer several
minutes until the vegetables are tender. Reduce the
flame to low, add the miso, and mix well. Simmer, without
boiling, for 2 to 3 minutes. Place in serving bowls and
garnish.

Serves: 4

Preparation time: 0:45

Ingredients (use vegan versions):

• 1 1/2 cup vegan soymilk
• 1 1/2 cup water
• 1 1/2 cup old fashioned oats
• 1+ cup chopped apple (approx. 1/4″ cubes)
• 2tablespoon raisins
• 2tablespoon vegan brown sugar
• 1/2 teaspoon cinnamon

Directions:

1) In medium saucepan, bring soy milk and water to boil.

2) Stir in remaining ingredients and cook until thick.
Cover and let stand a few minutes.

Serves: 2-3

Preparation time: 15 min