Posts Tagged ‘breakfast’


It’s vegan, it’s fast and simple, and it’s delicious!  Made by American housewives in the 50s, but no one is certain as to the origin of the name.  The bread is really more of a cinnamon coffee cake than a bread.  (You might also want to try lemon monkey bread.  Visit my fellow blogger Epicurean Vegan)

What you need:

  • 15 oz.  or 2 cans of  Immaculate Baking Company Cinnamon Chip Scones (vegan)
  • 2 cups sugar divided
  • 3 tbsp cinnamon divided
  • 1 1/2  sticks or 3/4 cup of vegan margarine

To prepare:

  1. Preheat oven to 350.  Spray cooking oil on a 12 inch round cake pan.
  2. Combine 1 cup sugar and 2 tbsp cinnamon in a zip-top bag.
  3. Cut each biscuit into quarters and add to the bag; shake to coat.
  4. Arrange pieces in cake pan.
  5. In a small pot, melt margarine and remaining sugar and cinnamon, bring to a boil.
  6. Pour sugar mixture over biscuits and bake 35 to 40 minutes until biscuits are puffed and liquid is caramelized.
  7. Remove from oven and let cool.

Approximately 32 servings.  Weight Watcher Points Plus value:  5

Modified from People Magazine.




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I’ve been on a little bit of  a breakfast kick since I read an article about breakfast ruts, maybe it was Weight Watchers Magazine.  After last week’s Portobello Benedict, I decided to create a vegan McMuffin, so here it is.  I hope you like it.

What you need:

What to do:

  1. Drain tofu and slice into six thick slices.
  2. Put oil in a large skillet and fry tofu till golden on each side; season with salt and pepper.
  3. Toast the English Muffins.
  4. Assemble the McMuffins by spreading each sandwich with 1 tbsp cheese spread, a slice of Canadian bacon, a tomato slice, and top with tofu slice.
  5. Season to taste.

6 servings.   Weight Watcher Pointsplus value: 7

My own recipe.


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Need a great vegan breakfast or brunch idea?  This one is so delicious, fast, and simple.  Makes wonderful use of yummy portobello mushrooms and the Hollandaise is to die for!  You may want to give it a try this weekend.  Enjoy 🙂

For the mushrooms:

  • 4 to 6 portobello mushrooms, stems removed
  • 1/2 cup white wine
  • 3 cloves garlic minced
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp pepper
  1. Mix wine, garlic, oil, salt, pepper in large bowl.
  2. Dip each mushroom into marinade, then place on a baking sheet.
  3. Bake at 350 degrees gill side up for 20 to 30 minutes till tender.
  4. Slice and set aside.

For the Hollandaise:

  • 1 tbsp olive oil
  • 12 oz. of Mori-Nu Silken Soft Tofu
  • Juice of 1 lemon and a little bit of zest
  • 1/4 tsp turmeric
  • Salt and pepper to taste
  • a couple of drops of Sriracha sauce
  • 1/4 cup vegan margarine (I used Smart Balance Light)
  1. Puree all ingredients in a food processor until smooth.

To assemble:

  • 4 to 6 English muffins (I used Oroweat Double Fiber)
  • 1 large tomato sliced
  • 1 large bunch of spinach, steamed
  • Mushrooms that you’ve prepared
  • Hollandaise sauce that you’ve prepared
  • Paprika
  1. Place two toasted muffin halves on each plate.
  2. Top each muffin half with tomato slice and handful of spinach, slices of mushroom.
  3. Then top with Hollandaise sauce and a sprinkle of paprika.
  4. Serve right away.

4 to 6 servings.  Weight Watchers PointsPlus value:  9

Original unmodified recipe from VegNews.

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This is one of the brunch dishes I served my daughter and son-in-law when they returned from their honeymoon last month.  It’s so delicious and so simple.  It uses vegan cheese spread and vegan chorizo, two of my favorite vegan convenience foods.  It goes really well with the breakfast potatoes recipe I posted a few weeks ago.  Happy eating!

  • 16 oz soft tofu
  • 1/2 pkg vegan chorizo
  • 1/2 container Wayfare We Can’t Say It’s Cheese Spread Mexi Cheddar
  • Cooking spray, 2 tsp canola oil
  • Salt and pepper to taste
  1. Drain and press tofu. then mash with a potato masher.
  2. Spray cooking spray enough to coat frying pan and then add 2 tsp of canola oil.
  3. Fry the tofu till golden, then mix in the chorizo and cheese and cook till warm.
  4. Salt and pepper to taste.

Serve with salsa and grilled onions if desired.

4 servings.  Weight Watchers PointsPlus value:  6

My recipe.

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Hi everyone.  Finally back in the swing of things after the wedding, then hubby had emergency eye surgery.  When my daughter got back from her honeymoon, I made her and her husband a vegan brunch of breakfast potatoes, cheesy chorizo tofu scramble (next week’s post), chocolate chip pancakes, and mimosas.  Here is the recipe for the  yummy breakfast potatoes.  This dish is so simple to make, but start early because it takes 45 minutes to bake and gives you plenty of time to make other dishes.   Enjoy!


  • Vegetable oil spray
  • 2 tsp vegetable oil
  • 2 pounds baked red or russet potatoes, cooled and cubed 1/2 inch thick
  • 1 green bell pepper diced
  • 2/3 cup diced yellow onion
  • 2 tbsp sliced pimentos
  • 2 large cloves garlic minced
  • 1/2 tsp salt or to taste
  • freshly ground pepper to taste

Preheat oven to 400.

  1. Spray a 9-by-13 baking dish with cooking spray.
  2. Put all ingredients in baking dish and mix gently.
  3. Bake uncovered for 45 minutes or until browned.

6 side dish servings.  Weight Watcher PointsPlus value:  3

Modified recipe from Follow Your Heart Cookbook.

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This is a yummy southern style breakfast or side dish.  Takes about five minutes to make and is an inexpensive recipe too.  I love grits.  They remind me of visiting family in South Carolina when I was a kid.  Thanks to great vegan cheese and imitation bacon products, grits can now get cheesy with bacon.  I hope you enjoy it.

Mix these ingredients together:

  • 1 serving grits cooked according to package directions, stovetop or microwave
  • 2 tbsp Wayfare’s We Can’t Say It’s Cheese Spread in Hickory Cheddar
  • 1/2 tbsp imitation bacon bits
  • bacon flavored salt to taste

1 serving.  Weight Watcher Points Plus value:  6

My recipe.

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If Julia Child were vegan, she would have made this.  This yummy recipe comes from one of my new favorite books Vegan’s Daily Companion.  It’s like a big onion quiche and is quite simple to prepare and bake.  Perfect for a cold winter brunch.  Enjoy!

  1. Preheat oven to 350, bake 2 prepared vegan whole wheat pie shells  (I used Maple Lane Bakery from Wholefoods) for 10 minutes and remove from oven; set aside.
  2. In a large saute pan sprayed with cooking spray, cook 5 large yellow or white onions thinly sliced, 4 cloves minced garlic; add a little water if necessary.  Cook till translucent.
  3. Add 1 tsp sugar or to taste, 1/2 tsp salt or to taste.
  4. Cook for 15 to 25 minutes till onions are done or caramelized to your liking, remove from heat.
  5. In a food processor, combine 1 1/2 cups of nondairy milk,  (I used unsweetened plain soy milk), 15 ounces extra firm tofu, 1/2 tsp black pepper, 1/2 tsp of salt or to taste, 1/2 tsp nutmeg, 5 tbsp whole wheat pastry flour or unbleached flour, and 2 tbsp nutritional yeast flakes.
  6. Add tofu mixture to onion mixture and stir till well combined.
  7. Divide evenly between two pie plates and bake for 45 minutes till crust is golden and filling set.

2 pies = 12 servings.  Weight Watcher PointsPlus value:  7

Original recipe from Vegan’s Daily Companion.

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