God said, “I have given you every plant with seeds on the face of the earth and every tree that has fruit with seeds.  This will be your food.”   - Genesis 1:29

Be joyful and eat for an abundant life!!

Breakfast Recipes

Healthy eating is important for our physical, emotional and spiritual life.  The speakers at the class stressed the importance of reading labels on the foods purchased.  It is always better to buy foods with fewer ingredients listed.  If one cannot pronounce the ingredients or if sugar is a prominent ingredient, it is best to avoid those foods.  

Exercise is another important part of having a healthy diet.  A great website to use as reference is choosemyplate.gov.  There are many features on this site that include a food and physical activity tracker, weight manager, sample meal planners, eating on a budget and much more.

These breakfast recipes were shared and sampled at the cooking class and now you can try them for yourself!

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OAT WAFFLES  (shared by Mona Dopp)

• 1 ½ cups old fashioned oats
• 2 ¼ - 2 ½ cups water
• ⅓ cup cashew or pecan pieces
• ½ tsp. salt
• 1 Tbsp coconut oil

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Blend all ingredients.  Adjust water content if batter is too thick.  Pour into a preheated waffle iron that has been sprayed with nonstick spray.  Bake approximately 8 minutes each.

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CHUNKY APPLE TOPPING FOR WAFFLES/PANCAKES  (shared by Mona Dopp)

• 2 large or 3 medium oooking apples, peeled, cored and grated
• ¼ cup water
• ½ cup of thawed frozen apple juice concentrate
• ½ tsp cinnamon, if desired

Simmer ingredients until apples are cooked.

VEGAN NON-DAIRY TOPPING   (shared by Mona Dopp)

• ½ package of Mori-nu tofu
• ⅓ can coconut milk
• 1 tsp. vanilla
• pinch of salt
• ¼ cup of coconut sugar

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Blend together, chill and serve.


MILLET BREAKFAST PUDDING  (shared by Mona Dopp)

•  2 ½ cups cooked millet, hot (½ cup millet to 1 ½ cups water, bring to boil, then simmer on low heat of 25 minutes).
• 1 can crushed unsweetened pineapple with juice
• 1 banana
• ¼ tsp salt
• ¼ cup sweetener of your choice (optional)
• 4 cups of colorful fresh fruit such as berries, kiwi or banana
• 1 cup of granola, coconut or nuts for topping (optional)

Blend the first six ingredients until smooth.  Allow to cool.  Layer pudding mixture and fruit in alternating layers in individual glasses or a glass bowl.  Top with granola or nuts.  

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Marilyn’s Nut Granola  (adapted from 7 Secrets Cookbook)

• 1 cup water
• ½ cup honey or natural maple syrup
• 1 Tbsp. molasses (optional)
• 1 Tbsp vanilla
• 1 tsp maple flavoring (or just add more vanilla)
• 1 tsp salt
• 2 cups pitted dates
• 1 cup almonds
• 13 cups old fashioned oats (42oz carton Quaker Oats)
• 1-2 cups quick oats if needed
• ½ cup shredded coconut
• 1 ½ cups chopped walnuts
• 1 ½ cups chopped pecans
• ¼ cup Chia seeds
• ½ cup pumpkin seeds
• ½ cup sunflower seeds
• ¼ cup flax meal (optional)
• ½ cup Goji berries (or dried blueberries)

If you want to make it tropical, change the fruit to dried pineapple and dried bananas

1. Put water, honey/maple syrup, flavorings, dates, and 1 cup almonds in the blender.  Blend for about one minute until smooth.  This becomes thick and you may need to help it blend by carefully stirring from the top with a rubber spatula.
2. Place oats and remaining ingredients (except for quick oats) in a large mixing bowl.  Add blended mix to the oats and gently mix together with your hands.  All of the oats should look moist.
3. If the mix is too wet, the finished granola will not be tender.  If it is sticking to your hands or feels sticky, add the extra quick oats and work them into the mix.  
4. Place mixture in three large sheet pans with sides.  Do not pack it or pat it.  Keep it light and airy
5. Place pans in oven at 180 degrees F for about 8 hours.  There is no need to stir it if it is baked slowly.  If the temperature if too high, it will become dark brown or burned on top and uncooked underneath.  Longer, slower cooking will result in an even, golden brown product.  A convection oven will usually give a more tender result.
6. Cool completely and place in airtight container

Makes about 24 cups.
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MILLET BREAKFAST PUDDING  (shared by Mona Dopp)  
Ingredients: 
2 ½ cups cooked millet,
hot (½ cup millet to 1 ½ cups water, bring to boil, then simmer on low heat of 25 minutes).
1 can crushed unsweetened pineapple with juice 1 banana ¼ tsp salt ¼ cup sweetener of your choice
(optional)
4 cups of colorful fresh fruit such as berries, kiwi or banana 1 cup of granola, coconut or nuts for topping (optional)
Blend the first six ingredients until smooth.  Allow to cool.  Layer pudding mixture and fruit in alternating layers in individual glasses or a glass bowl.  Top with granola or nuts.  

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VEGAN CRUSTLESS VEGGIE QUICHE  (adapted from willowandthyme.com)
Ingredients:
1 Tbsp olive oil
1 yellow onion, diced
1 cup broccoli, steamed or boiled
1 cup chopped mushrooms
1 red or yellow bell pepper diced
1 jalapeno pepper diced
4 cloves garlic, minced
1 block extra firm tofu - drained and squeezed
½ cup unsweetened non dairy milk
2 Tbsp nutritional yeast
1 tsp turmeric
1 tsp cumin
1 tsp dried basil
¼ tsp cayenne
salt/pepper to taste
                                                                                                                                                                     2 Tbsp fresh cilantro
                                                                                                                                                                     ½ tsp smoked paprika
Instructions:

1. Preheat oven to 350 degrees.  Saute in pan the onions, mushrooms, peppers, and garlic in olive oil - set aside to cool slightly
2. In a blender whip the tofu, milk, nutritional yeast, turmeric, cumin, basil, cayenne, smoked paprika, salt and pepper.  This mixture will be exceptionally thick and that’s okay.  You can thin it down with up to 2 Tbsp of water if needed to blend.
3. In a large bowl, fold all vegetables including broccoli, into the tofu mixture.  Then fold in fresh cilantro if desired.  Tasted and adjust seasonings as needed.
4. Oil a 9” pie pan with oil or line bottom with parchment paper.  Pour batter in and jiggle to help it settle.  Top with tomato slices, sprinkle smoked paprika , a few grinds of fresh pepper and cover with aluminum foil.
5. Bake about 30 minutes or until a knife comes out clean from the middle
6. Remove foil and switch oven to broil for 1-3 minutes, watching closely to avoid burning, until browned.
7. Let the quiche sit for about 10-15 minutes to finish setting.  Slice into pieces and serve warm.

Notes:  Other vegetables will work just as well as the ones listed.  Do not use vegetables with high water content as the quiche will be too wet (such as zucchini.

This can also be made in muffin tins for grab and go breakfasts and frozen up to three months in an airtight baggie.

This could also be poured into a pie crust if desired.

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​Sweet Potato Breakfast Casserole  (adapted from allrecipes.com)

4 cups grated sweet potatoes
¼ cup melted butter
Mix together and pat on the bottom of a 9X13 pan

Place in mixing bowl
1 (16 oz) container low fat small curd cottage
8-10 oz shredded cheddar-mozzarella cheese blend
1 tsp. salt
1 tsp pepper
1 tsp basil
8-10 beaten eggs

1 (8oz) package vegetarian sausage links (such as Morningstar Farms)
1 cup chopped onions
Place in a fry pan with small amount of olive oil and slightly brown
Add:  3 cups chopped baby spinach and cook until wilted
Put all ingredients in above mixing bowl.  

Mix well and pour on top of grated sweet potatoes.
Bake 375 degrees for about 1 hour.  Cool 5 minutes before serving.

Serves 12
Calories 268

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SCRAMBLED TOFU -  (from Marilyn’s recipe file)

One 14 oz. package of firm or extra firm tofu, all liquid squeezed out.  Crumble into small pieces.
2 Tbsp olive oil in a fry pan

1. Fry the tofu in the fry pan over medium heat until it starts to brown.  
2. Add choice of vegetables: chopped onion, green pepper or jalapeno pepper (as per preference), kale, spinach, tomato or mushrooms can be used if desired.
3. Cook until vegetables are done and add spices:  ¼ cup nutritional yeast, salt, pepper and flakes of red pepper all to taste.
 
 
 


SCRAMBLED TOFU 2

• Prepare and fry as above.
• Add choice of vegetables:  onions, peppers, mushrooms, kale, tomato, spinach
• Change seasonings:  1 ½  tsp turmeric, ½ tsp garlic powder, ½ tsp cumin powder, ½ tsp chili powder salt and pepper to taste

This has more appearance of scrambled eggs due to the turmeric.

Serve as scrambled eggs with potatoes or breakfast burritos with avocado, tomatoes, cilantro and pinto or black beans.

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​Cheesy Amish Breakfast Casserole   (adapted from allrecipes.com)
Ingredients:

• 1 package of breakfast links or sausage patties, diced (Morningstar brand)
• 1 sweet onion chopped
• 4 cups frozen shredded hash brown potatoes, thawed
• 9 eggs slightly beaten
• 2 cups shredded cheddar cheese
• 1 ½ cups small curd cottage cheese
• 1 cup shredded swiss cheese

Directions:

1. Preheat oven to 350 degrees F.  Grease a 9X13” baking dish
2. Heat a large skillet over medium high heat; cook and stir links/sausage and onion until evenly browned.  Transfer to a large bowl.
3. Stir into the large bowl:  potatoes, beaten eggs, and all of the cheeses.  Pour the mixture into the prepared baking dish.
4. Bake in preheated oven until eggs are set and cheese is melted, 45-50 minutes.  Let stand 10 minutes before cutting and serving.

Options:  One can add different vegetables such as green, red or jalapeno pepper, zucchini and tomatoes.  Different cheese can also be used. It is best not to omit the cottage cheese as that is what makes the texture.       Serves: 12    Calories: 300

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​Simple Parsnip Pancakes   (allrecipes.com)
Ingredients:

• 1 cup grated peeled parsnips
• 2 small eggs (can substitute vegan egg replacer)
• ¼ cup finely chopped onion
• 1 Tbsp olive oil
• ½ tsp salt
• ½ tsp dried rosemary
• Ground black pepper to taste
• 1 tsp sunflower oil, or more as needed

Directions:

1. Combine parsnips, eggs, onion, olive oil, salt, rosemary, and black pepper together in a bowl until batter is combined and lumpy.
2. Heat sunflower oil in a heavy frying pan over medium heat.  Spoon batter into oil and fry until pancakes are brown and crispy on the edges, 6-7 minutes per side.

Serves: 2   Calories: 194

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​Creme Brulee French Toast Recipe   (recipegirl.com)
Ingredients:

• 1 cup brown sugar, packed
• ½ cup butter
• 2 Tbsp maple syrup
• 12 slices thickly sliced bread, day-old or stale bread recommended (French or Challah bread)
• 5 eggs
• 1 ½ cup half-and-half
• ¼ tsp salt
• 1 tsp vanilla
• 1 tsp orange extract
• Dash of cinnamon

Directions:

1. Heat brown sugar, butter and maple syrup in a heavy saucepan over medium heat until well blended stirring frequently.  Pour the syrup into a 9X13” baking dish, tilting the dish to cover. Arrange the bread slices in a single layer over the syrup. Just squish the bread pieces in so that they all fit.
2. Whisk half and half, eggs, vanilla, orange extract and salt in bowl until well blended.  Pour over the bread layer. Cover with plastic wrap and chill for 8-24 hours.
3. Preheat oven to 350 degrees F.  Remove dish from refrigerator and let stand until room temperature (about 30 minutes).  Bake on middle rack for 35-40 minutes or until edges are golden brown and puffed. To get them more caramelized, flip the toasts over and broil them for a few minutes!
4. Serve with a sprinkle of powdered sugar, and/or syrup, if desired.  Serve also with fresh berries.

Serves: 8-10   Calories per slice: 500 (but worth it!!!)

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