Like eating a mini personal vegan banana bread -- but better!
Be sure to try the variations too. Yummy.

• 1/4 cup unsweetened applesauce
• 1/4 cup non-dairy butter, softened
• 1 scant cup Sucanat, or other granulated sugar
• 2 heaping teaspoons soy flour combined with 2 Tbsp. water
• 2 bananas, large, mashed
• 2 cups flour (best with 1/2 whole wheat and 1/2 unbleached white)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup non-dairy milk combined with 1 Tbsp. apple cider vinegar (to make a "buttermilk")
• 1 teaspoon vanilla

1. Preheat oven to 375 degrees (F) and lightly grease muffin pan.

2. In a blender, combine applesauce, non-dairy spread and sweetener until fluffy. Then beat in soy flour mixture, followed by bananas. Transfer to a mixing bowl.

3. Combine flour, baking powder, and baking soda in a small bowl.

4. Stir flour mixture and soy milk mixture alternately into banana mixture, until just moistened. Then stir in vanilla.

5. Pour batter into muffin cups, filling about 3/4 of the way full. Bake until golden, about 23-25 minutes. Allow to cool on a wire rack before removing from muffin pan. Enjoy!

Yield: 6 large or 12 small muffins.

Variations:

• Add chopped toasted walnuts
• Add blueberries, fresh or (defrosted) frozen
• Add non-dairy chocolate chips

• 1/2 cup whole wheat flour
• 1/2 cup unbleached flour
• 2 teaspoons baking powder
• 1 banana, mashed
• 1 1/4 cups non-dairy milk (I like oat milk)
• 1 Tablespoon granulated sweetener
• 1/2 cup finely chopped walnuts
• 1 cup blueberries, fresh or (defrosted) frozen

1. In a large bowl, sift the flour and baking powder together. In a small bowl, mash the banana with a fork and add 1/4 cup of the milk, mixing together until there are no lumps. Add the banana, sweetener, walnuts, blueberries, and remaining milk to the dry mix and stir together until "just mixed".

2. Heat a nonstick pan or a lightly-oiled frying pan. Let sit on medium heat until the bottom turns golden brown. Flip and cook other side. Repeat process until all the batter is gone. Makes 2 or more servings.

Variations:

• Replace the walnuts with pecans or almonds
• Switch out the blueberries for your favorite fruit, such as blackberries, chopped strawberries or pineapples
• Double the recipe and wrap cooled pancakes tightly between layers of saran wrap, then freeze for a quick breakfast on a busy morning

• 1 1/2 cups flour (best with 1/2 whole wheat and 1/2 unbleached white)
• 3/4 cup Sucanat, or other granulated sugar
• 1/2 teaspoon sea salt
• 2 teaspoons baking powder
• 1/3 cup applesauce
• 1 Flax Egg (see recipe below)
• 1/3 cup non-dairy milk (plus extra milk or OJ as needed)
• 1 cup Blueberries, fresh or (defrosted) frozen
*CRUMB TOPPING*
• 1/4 cup Sucanat, or other granulated sugar
• 1/8 cup (over full) whole-wheat flour
• 1 Tablespoon non-dairy butter
• 3/4 teaspoon Cinnamon

*Flax Eggs*
• 1/3 cup flax seeds
• 1 cup water

1. To make the flax eggs: Grind flax seeds in a blender or food processor. Slowly add water and blend until it produces a gooey mixture. This makes 6 flax "eggs". Refrigerate unused flax eggs in refrigerator for up to 6 days. (Be sure to clean out blender immediately!)

2. Preheat oven to 400 degrees. Grease 6 large muffin cups.

3. Combine flour, sugar, salt and baking powder. Pour the vegetable oil into a 1 cup measuring cup, then add the flax egg (1 egg = 3 Tbsp. flax goo) and enough milk to fill the measuring cup. Add to dry ingredients and mix well. If batter is too dry, add more milk or some OJ to moisten. Fold in blueberries, then place the batter into the greased muffin tin.

4. To make crumb topping: Mix the sugar, flour, non-dairy butter and cinnamon until any large lumps are worked out. Sprinkle topping over muffin batter before baking.

5. Bake 15-20 minutes, until the topping and the tops of the muffins are golden. Allow to cool briefly on a wire rack before removing from muffin pan.

• 6 whole-grain bread slices, very lightly toasted
• Vegan sausage, to taste (I like LightLife's 14-ounce Gimme Lean Sausage tube)
• 2 cups non-dairy milk
• 1 cup silken tofu
• 3 Tablespoon tahini
• 2/3 cups nutritional yeast
• 3 teaspoons onion granules
• 2 teaspoons prepared yellow mustard
• 2 teaspoons sea salt
• 1 teaspoon pure maple syrup
• 1 teaspoon lemon juice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon thyme
• Freshly ground black pepper, to taste (1/4 - 1/2 teaspoon)
• 1/4 teaspoon marjoram

1. Lightly oil an 8 x 11.5 baking dish. Cut very lightly toasted bread into large cubes and scatter evenly across bottom of baking dish.

2. Next, if using a tube of sausage, wet fingers and break sausage into bite-sized pieces, scattering 1/2 the sausage evenly across bread cubes. (If using sausage links or patties, cut into bite-sized pieces and scatter 1/2 the sausage evenly across bread cubes.)

3. To a blender, add milk, tofu, tahini, nutritional yeast, onion granules, mustard, salt, syrup, lemon juice, garlic powder, thyme, black pepper and marjoram. Blend until completely smooth. Pour mixture over bread/sausage mixture.

4. Scatter remaining sausage over the top of the casserole.

5. Cover dish with plastic wrap. Place in freezer for 2 hours, or in refrigerator until liquid is "set". (Refrigerating overnight works beautifully too.)

6. Preheat oven to 325 degrees. Bake casserole, uncovered, until lightly browned, but not burned. (About 50 minutes.)

Serves 6

Variations:

• Substitute lightly cooked bacon for the sausage

This vegan breakfast will warm you to your kissers on a cool morning!

• 1 1/2 cups water
• 1/3 cup whole oat groats, wheat berries, spelt, kamut, or any mixture of your favorite grains, freshly ground

1. Boil water. Whisk freshly ground whole grains into the water and turn down to a simmer. Cook to desired consistency, whisking often.

2. Top with favorite toppings, such as non-hydrogenated and non-dairy butter spread (like Earth Balance) or extra-virgin coconut oil, non-dairy milk, cinnamon, nutmeg, and pure organic maple syrup. Serve with 2 slices of toast slathered with your favorite nut butter and a big glass of fortified OJ.

Serves 1 -- recipe can be doubled, but use a little less water.

Variations:

• Sprinkle with finely chopped nuts or finely ground seeds
• Top with fresh fruit
• Use your favorite grain, adjusting the water level each time as needed -- it may take some experimentation to find the correct amount as some grains require less water, and some more.

A good ol' standby vegan breakfast. Flavored to perfection and chock full of yummy veggies, which help to make the tofu more digestible.

• 1 pound regular tofu - firm
• 6 Tablespoons nutritional yeast
• 2 Tablespoons Tamari, or 2 Tablespoons Bragg's Liquid Aminos
• 1/2 teaspoon garlic granules (or powder), or to taste
• 1/2 teaspoon onion granules (or powder), or to taste
• 1/4 teaspoon turmeric (1/4 to 1/2 tsp. -- for color))
• 1/2 teaspoon sea salt
• 1-2 Tablespoon extra-virgin olive oil
• 1/4 cup sunflower seeds
• 1 small yellow onion, chopped
• 2-3 cloves garlic, chopped
• 5 green onions, chopped
• 1 organic bell pepper (red, green, yellow or orange), chopped
• 1 cup shredded non-dairy cheddar or monterey jack cheese -- I like Follow Your Heart (optional)
• 12 spears asparagus, lightly steamed

1. Drain and mash tofu. Mix with nutritional yeast, Bragg's, garlic and onion granules, and turmeric. Set aside.

2. In a large skillet, heat olive oil over medium heat. Add sunflower seeds and cook for a few minutes, stirring occasionally. Add onion, garlic, green onions, and bell pepper. Cover and steam veggies until slightly tender (approx. 5 minutes), stirring occasionally.

3. Remove cover, push veggies to one side and add tofu mixture to 1/2 of pan. Cover tofu mixture with veggies, and add remaining tofu mixture to the other half of the pan. Smooth veggies over the top. Flatten with a spatula, and let cook over medium heat until browned on underside (5-10 minutes, or more). Flip with a spatula, and continue to cook until browned on the underside. Repeat this step until cooked to your preference.

4. Turn heat to very low. Cover scrambled tofu with cheese, place cover on skillet, and allow to melt.

5. Plate, cover with asparagus spears. Serve.

Serves: 2-3

Variations:

• Vary the veggies, using your favorites
• Try scrambled tempeh
• Play around with the spicing each time to focus on a different nationality. For instance, Cajun flavors include chiles, hot sauce and tomatoes. Chinese flavors include basil, bean sprouts, coriander, ginger and mushrooms. South American flavors include allspice, chiles, chorizo (vegetarian, of course), corn and tropical fruits. Have fun creating your very own masterpiece.

• 6 slices of your favorite bread (preferably whole grain) -- I love bread with seeds on the crust which lends a delectable crunch
• 1 cup non-dairy milk (I like oat milk)
• 2 Tablespoons silken tofu
• 1 Tablespoons nutritional yeast
• 1 tsp. granulated sweetener
• 1 tsp. vanilla
• 1/2 tsp. sea salt
• 1/2 tsp. cinnamon
• dash of nutmeg

1. Process all ingredients in a blender until smooth.

2. Lightly oil a large frying pan with a touch of coconut oil, organic canola or non-hydrogenated non-dairy butter (my preference, such as Earth Balance).

3. Dip the bread slices into the mixture, covering both sides. Cook over medium-low heat, flipping once, until golden on both sides.

Serves 3.

Variations:

• Add one ripe banana or a handful of blueberries to the mixture before blending
• Serve topped with your favorite fruit
• Double the recipe and wrap cooled french toast tightly between layers of saran wrap, then freeze for a quick breakfast on a busy morning

• 2 Tablespoons extra-virgin olive oil
• 1 pound organic frozen hash browns
• 3-5 scallions, minced
• 6 ounces tempeh bacon, cut into 1/2" pieces
• 2 Tablespoons capers
• 1/4 - 1/2 cup cashew sour cream (*see easy recipe below), or use store-bought vegan sour cream
• 1 Tablespoon whole-grain Dijon mustard
• Sea salt and freshly ground black pepper, to taste

1. Heat the oil in a large skillet. Add frozen hash browns and scallions and saute over a medium flame, covered, until the potatoes begin to brown on the bottom. Flip and brown again.

2. Meanwhile, combine all remaining ingredients in a medium bowl. Add the sour cream mixture to the browned hash browns and cook just long enough to heat, about 3 minutes. Salt and pepper to taste.

Serves: 2-3

* Cashew Sour Cream...

Combine in a blender and process until smooth:

• 1 cup cashews
• 1 Tbsp. miso
• 1-2 Tbsp. lemon juice, or to taste
• 1-2 Tbsp. apple cider vinegar, or to taste
• 1 tsp. sea salt
• fresh water, to desired consistency (add slowly!!)

Variations:

• Add crumbled and pre-steamed tempeh
• Try grated sweet potatoes -- or a mix of both!

Although not an everyday vegan breakfast due to the amount of processed foods needed to create this recipe, it's a good one when you just want something fun to eat.

• 1/2 onion, diced
• 2 cloves garlic, or to taste, finely chopped
• 1/2 Tablespoon extra-virgin olive oil
• One 8 oz. firm tofu
• 3 Tablespoons nutritional yeast
• 1 Tablespoon Tamari, or Bragg's Liquid Aminos
• 1/4 teaspoon turmeric
• sea salt, to taste
• 4 English Muffins
• 4 slices of your favorite vegan cheddar cheese
• 4 slices Yves Veggie Canadian Bacon

1. Saute onion and garlic in oil in a large skillet.

2. While onion and garlic cook, mix tofu, nutritional yeast, Braggs, turmeric and sea salt in a bowl, using a fork to mash tofu into small pieces. Add to the sauteed onion and garlic, and mix together in the pan. Cook over medium heat until lightly brown on one side. Turn and lightly brown other side. Turn heat to lowest setting to keep warm.

3. Lightly toast English muffins. While waiting for them to toast, evenly divide tofu into 4 sections in the pan. Using a spatula to lift tofu, carefully slip slices of Canadian bacon under each tofu section. Top each section with one slice of cheese. Cover and allow to melt. Place each tofu/bacon/cheese section between toasted English muffins.

Yield: 4 sandwiches

A tasty combination of flavored quinoa and red kidney beans are stuffed into a tortilla and topped with a flavorful Southwestern sauce. Makes a fabulous vegan breakfast, lunch or dinner!

• 1 cup quinoa
• 2 cups vegetable broth
• 1 cup cooked red kidney beans
• 1/2 cup water
• 1/2 teaspoon minced garlic (I used dried)
• 1/2 cup nutritional yeast
• Sea salt and freshly ground black pepper, to taste
• 1/2 cup water

1. Add dry, unwashed quinoa to a large dry skillet. Toast until fragrant, stirring occasionally. Add veggie broth and bring to a boil. Cover, lower heat, and simmer until tender (about 15 minutes). Add remaining ingredients (except sauce ingredients), cover, and heat over low flame until beans are warmed through. Add more water if needed to keep the quinoa from sticking.

2. Make the sauce: Add all sauce ingredients to a blender and process until sauce is smooth.

3. In an oven or toaster oven, lightly toast 2 tortillas until warm and slightly crispy. Plate. Divide quinoa/bean mixture in half, and place half the filling inside each tortilla. Roll up or fold tortillas in half. Top with Southwestern sauce drizzle and chopped avocados.

Serves: 2

When you have some leftover mashed potatoes, these are a fun breakfast or brunch treat. The hardest part is waiting for them to crisp up so you can devour them.

• 4 ounces tempeh (about 1/2 cup)
• 1 cup vegetable stock
• 1/4 - 1/2 cup onion, chopped
• 2 Tablespoons Earth Balance, or other non-dairy butter spread
• 1 cup mashed potatoes

1. In a small saucepan, add tempeh to vegetable stock. Cook for 10 minutes. Remove tempeh and cool slightly.

2. Heat butter in a large skillet. Add onion and cook for 2-3 minutes.

3. In the meantime, add mashed potatoes to a large bowl. Crumble tempeh into potatoes. Flavor as desired (I added a few squirts of Bragg Liquid Aminos, garlic powder, salt and pepper). Combine well. Form into patties and add to hot pan.

4. Brown patties on each side over medium high heat, turning carefully.

Makes: Approximately 6 large patties

These are fun, savory little patties that will add a little zip to your vegan breakfast.

• 8 ounces tempeh, cut in half
• 1/2 cup water
• 1/2 cube veggie bouillon cubes
• 1/4 cup rolled oats
• 2 Tablespoons Tamari, or Bragg's Liquid Aminos
• 1 Tablespoon extra-virgin olive oil
• 1 teaspoon each of sage, thyme, and marjoram
• 2 Tablespoons extra-virgin olive oil or other organic oil, for frying

1. In a small saucepan, add tempeh to vegetable stock. Cook for 10 minutes. Remove tempeh, cool and grate on coarse side of grater. Mix grated tempeh with oats, Braggs (or Tamari), water, oil and spices. Mixture should be moist enough to press into 12 patties. Chill on a covered platter.

2. Heat oil in a large skillet. Brown patties on each side over medium high heat, turning carefully. You may want to do this in small batches, using just a little oil each time. Patties will soak up the oil quickly, but will brown in the dry pan.

Makes: 12 small patties, or 6 large patties

Variations:

• Add your favorite spicy flavors to "up" the heat quotient
• Mix with mashed potatoes to make Tempeh Sausage Potato Patties
• Add a little pure maple syrup to add a touch of sweetness