Archive for the ‘Vegan Breakfast’ Category

postheadericon Vegan Blueberry Muffins

1 ½ Cup Flour

¾ Cup sugar

¼ tsp salt

2 tsp baking powder

1/3 Cup Vegetable Oil

1 egg replacer

About 1/3 Cup non-dairy Milk (soy, almond, rice)

1 Cup fresh blueberries

Sugar to sprinkle on top of muffins

–          Preheat oven to 400

–          Combine flour, sugar, salt and baking powder

–          Mix egg replacer in a 1 cup measuring cup. Add 1/3 cup oil.  Add Milk to fill cup.

–          Mix, then fold in blueberries.

–          Use ice cream scoop to scoop into muffin liners and top with a sprinkle of sugar (and cinnamon if you’d like)

postheadericon Tofu Scramble

Tofu scramble:
- Extra Firm tofu (mash with fork)
- 1 tsp curry powder
- 1/2 tsp cumin powder
- onion powder, garlic powder, salt & pepper to taste
- some quick cooking oats (optional)
Mash together in bowl – then cook on non-stick pan on med-high.  I add onions, spinich and carrots… sometimes zucchini, peppers any veggis really. My toddler loves it!  I always eat it with toast! 
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