Ingredients (use vegan versions):

• 1/2 cup water
• 1/4 cup quinoa
• 1/4 cup steel cut oats
• 1/4 cup crushed pinapple or pineapple juice
• 1 TB blackstrap mollasses
• currants or raisins to taste

Directions:

Rinse the grains. Boil then simmer the quinoa in water and mollasses
for ten minutes Add the oats and fruit and simmer for another 15

Makes one large serving (or two small ones?)

Variations: try adding some vanilla, cinammon, nut. yeast, etc.

All measurements are approximate.

Serves:

Ingredients (use vegan versions):

• 1 can of cooked fava beans (broad beans)
• 1 small chopped tomato
• 1 jalapeno pepper seeded and diced small
• salt , pepper, cumin
• fresh lemon juice
• corn oil

Directions:

This is the authentic Egyptian beans
they love to eat for breakfast. This
really holds you over. Mostly drain
one can of fava beans into skillet.
With potato masher or bottom of the can
mash most of the beans. Not too much
leave it lumpy. Pour about 1/8th cup of
corn or olive oil. More or less
depending on your taste. Add tomato and
jalapeno and pepper. Most don’t need
salt because they are salted in the
can.

Cook over med/high heat till bubbling
keep stirring and add more oil
if you need it. Cook till peppers are
soft maybe 10 minutes or so. Add cumin
to taste the last minute or two of
cooking. I usually use about 2 or 3
tablespoons. Stir well and remove from
heat.

Add fresh squeezed lemon juice and serve
with vegan pita bread and tahini if you like.
This is really great for breakfast or anytime.

Serves: 2

Preparation time: 15 min.

Ingredients (use vegan versions):

• 2 ounces oatmeal (roughly 2/3 cup)
• 1.5 ounces raisins
• 1.5 ounces dried apricot, cut up
• 1 apple, diced

Directions:

Cook all of the above together.

Ingredients (use vegan versions):

• 2 sliced bananas
• 1T (homemade) Kumquat syrup.

Directions:

When it’s going to be a strenuous day (like an 80-120 mile bike ride), I’ll
pour a couple of ounces of Grape nuts over the bananas, and kick the apples
up to 2. BTW, Granny Smiths are very good for this kind of preparation.

Serves:

Ingredients (use vegan versions):

• 1/2 cup whole wheat flour
• 3/4 cup white flour
• 3/4 cup polenta (or regular corn meal. In Israel “polenta” just means extra finely ground corn meal which is sold for preparing a corn breakfast hot cereal)
• 4 tablespoon vegan sugar
• 5 teaspoon baking powder
• 1/2 teaspoon salt
• 1/3 cup + 2 tablespoon baby food apple sauce
• 1/2 cup low fat vegan soymilk
• 1/2 cup water

Directions:

Mix dry ingredients in a bowl. Mix wet ingredients in another bowl. Add
wet to dry and stir well.

Bake at 375 in a glass 9″ round quiche pan or a 8×11 pyrex, for about 30
minutes, or until top starts to look golden brown.

Serve under spicy beans, or warm with maple syrup. We’ve had
it for every meal or snack for the last 2 days!!

Serves:

Ingredients (use vegan versions):

• 2/3 cup rice milk
• Ener-G Egg Replacer equivalent for 1 egg
• 1 tablespoon applesauce (sub. for b*tt*r)
• 2 cups bread flour
• 1/3 cup oat flour (process rolled oats in food proc.)
• 4 teaspoon vegan sugar
• 1/2 teaspoon salt
• 1 teaspoon yeast
• 1/3 cup vegan maple syrup
• 1/4 cup vegan brown sugar
• 1/4 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/2 to 1 cup raisins
• 2/3 cup rolled oats, toasted in 350 oven for 10min. or until light brown

Directions:

Add the first 8 ingredients to bread machine according to manufacturer’s
instructions. Set it for the dough setting (mine calls it the manual
cycle). When cycle is complete, remove dough from machine. Cover and let
rise 10 min. In a small saucepan, stir together the syrup, spices and brown
vegan sugar. Cook over low heat until sugar is dissolved, remove from heat and
stir in raisins and toasted rolled oats. Set aside.

On a lightly floured surface, roll dough into a 12×8 rectangle. Spread
raisin mixture over dough to all edges. Roll up jelly roll style, pinch
seams to seal. Cut into 1 inch slices. Place rolls, cut sides down, on non
stick cookie sheet. I gave my sheet a couple of spritzs with cooking spray
and I think it helped. When the rolls come out, you need to use a spatula
to pry them off the pan, because the brown vegan sugar will have stuck, but they
come right up. These had just the right amount of sweetness. Enjoy!

Serves: