Ingredients (use vegan versions):

• 2/3 cups bulgur (dried cracked wheat)
• 1 1/3 cups cold water
• dried fruit of choice, chopped (I love craisins, apricots, raisins, papaya)
• nuts (pecans are yummy!)
• favorite spices (cinnamon or nutmeg work well)
• seeds (sunflower, pumpkin)
• brown rice syrup

Directions:

Add the bulgur to cold water, bring to a boil, and then down
to a simmer. Simmer in a covered pan for 12-15 minutes. I
love to cook it so that it pops out, a little like popcorn,
and is very moist like oatmeal. After it is cooked
thoroughly, add the dried fruit, seeds, and nuts…however
much you want. A handful of each, perhaps. It’s your
recipe now. Add spices if you want. Then, put it in a cute
little bowl and drizzle it with plenty o’ syrup. I must
admit I used honey, but brown rice syrup, corn syrup, or
maple syrup would all work very well. Serve hot! Leftovers
can be refrigerated, preferably without the syrup on top.
Eat leftovers within a couple days. Yum.

Serves: 2

Preparation time: 20 minutes or so

Ingredients (use vegan versions):

• 4 pcs firm tofu
• 3-4 small onions – sliced fine
• 1 tsp chili powder
• 2 tblspoon corn
• coriander leaves/parsley – sliced fine

• salt to taste

Directions:

Mash tofu, add rest of ingredients and make a slightly thick
batter. Grease griddle, pour spoonfuls of mixture and
spread out like omelette. Can be eaten with chili/tomato
sauce.

Serves: 4

Preparation time: 1/2 hr

Ingredients (use vegan versions):

• Flax mix (See Below)
• vegan soymilk
• cinnamon
• vegan maple syrup
• 2T.nutritional yeast
• 2 tablespoon oat flour
• sliced whole grain vegan bread

Directions:

To make FLAX MIX EGG SUBSTITUTE: pour 1c. whole flax seeds
into a dry blender. Blend seeds to an even meal. Slowly
add 2c. water, while blending. Blend until mixtire
resembles a thick milkshake. Transfer to a container for
storing in the fridge…(will keep for quite some time!!!)
3/4 c. flax mix= 1 egg

To make FRENCH TOAST: Combine flour+nutritional yeast+ a
little soymilk to make a paste. Add 1 1/2 c. flax mix,
cinnamon+ 2T.syrup + soymilk to make french toast
batter…try not to add too much milk! Beat for a few
seconds, dip the vegan bread & cook on a HOT, lightly OILED cast
iron skilet. Cook each side until brown. Add more oil if
needed. Sprinkle with cinnamon & serve with warm maple
syrup.

If you aren’t a (french toast) head already, this recipe
should turn you into one…!

Serves:

Ingredients (use vegan versions):

• 2/3 cup of 100% oatmeal (large flakes-no quick stuff)
• approx. 1 cup of water
• 1/4 cup raisins

Directions:

Put the oatmeal into a bowl, add the raisins. Then pour in
enough water so that it covers the oatmeal completely.
Cover it and place it in the fridge over night. Throughout
the night, the oatmeal has soaked up the water and sweetness
of the raisins. In the morning, you can enjoy a cool, fresh
tasting bowl of oatmeal. Not cooking it helps it maintain
it’s full nutrients.

Serves: One

Preparation time: 2 minutes

Ingredients (use vegan versions):

• 1 banana (not frozen)
• 1 apple
• 1 orange
• 2 handfuls grapes
• 3 strawberries (frozen)
• 8 ice cubes

Directions:

Wash, cut fruit and place in blender (we use a Vita-Mix).
Add ice and blend on high for 2-3 minutes. Makes a
wonderfully refreshing whole fruit drink. We vary some
fruits seasonally for different tastes.

Serves: 3

Preparation time: 10 minutes