Breakfast Quinoa (GF)

  • ¼ portion quinoa
  • ¼ portion brown rice (short grain)
  • ½ portion millet

Cover the water and boil then simmer for 10 mins. Leave covered overnight (may need to keep topping up with water as it keeps swelling). Soak sunflower seeds/raisins overnight. Put grape/orange juice in dish (add heaped tsp ground linseed (optional), flaxseed oil, mix with cereal, and add soy milk). Quinoa is particularly high in calcium, magnesium and the B vitamins!

Homestyle Hash Browns (GF)

  • 1 medium onion, finely chopped
  • 1 clove garlic, crushed
  • 2 TB oil
  • 2 large potatoes, grated
  • salt and pepper to taste

Saute the onion and the garlic in the oil until the onions are soft. Add the potatoes to the onion and garlic and cook until tender. Add salt and pepper to taste.

Southwest Scrambles (GF)

  • 1 medium onion, chopped
  • 2 cloves garlic, crushed
  • 2 TB oil
  • 100gm mushrooms, sliced
  • 1 green or yellow pepper, diced
  • 1 chili pepper, seeded and diced
  • 450gm firm tofu, patted dry and crumbled
  • ½ tsp salt
  • 1 tsp curry powder
  • salsa

Saute the onion and garlic in the oil until the onion is soft. Add the mushrooms, cover, and continue to saute until the mushrooms are soft. Add the peppers and cook for a few more minutes. Add the tofu, salt and curry powder and mix well. Continue to cook until the tofu is heated. Serve with salsa on top with toast on the side or with a toasted bagel.

Wake Em Up Pancakes

This vegan recipe is adapted from Cooking With PETA, by People For The Ethical Treatment of Animals.

  • 2½ cups flour
  • ¼ cup soya milk powder or soy flour (optional)
  • 4 tsp baking powder
  • 2 tsp baking powder
  • 1 tspsalt
  • 3 cups fruit juice (apple, orange etc)

In a large bowl, mix together the dry ingredients. When they are well combined, stir in the fruit juice. Mix briefly. Heat a nonstick pan (or a well oiled pan) over high heat until hot, then turn it down to medium high. Spoon the batter onto the pan, making 4 inch pancakes. When the tops are bubbly, turn them over carefully and cook until the underside is golden and the middle is cooked. Serve immediately with maple syrup or other toppings.

Potato Cakes  (GF)

  • 350gm potatoes
  • Salt and white pepper to taste
  • ¼ tsp wholegrain mustard
  • 2 tsp chopped fresh parsley
  • 3 TB rice flour
  • ½ tsp celery seeds
  • Oil for cooking

Make some mashed potato with margarine and a dash of soy milk and mix in salt, pepper, mustard and chopped parsley. Cool the potato mixture completely. Season the rice flour with salt, pepper and celery seeds and spread it evenly onto oven-proof baking paper. Shape the potato mixture into patties and cover with the flour. Fry in oil in a cast iron pan, turning once, until browned on both sides.