Breakfast Spirals

This recipe uses a lot of processed ingredients, which I don't really care for, but it makes for a delicious breakfast that's easy to prepare. Make ahead of time and store in the refrigerator or freezer, then just pop them in the microwave in the morning and pair with fruit for a quick and easy breakfast.

1 tube refrigerated bread dough
2 T. flour
1/2 onion, diced
8 oz. soy sausage crumbles
1/4 c. vegan parmesan cheese (optional)

Unroll bread dough onto a cutting board covered in flour. Brown sausage crumbles and onion in a large skillet. If necessary, use a small amount of olive oil to prevent from sticking.

Spread hot sausage crumbles and cheese, if using, over the bread dough. Roll dough, keeping ends even, much like a cinnamon roll. Slice into 1/2 inch pieces and arrange on a baking sheet covered with foil and/or cooking spray. Bake for 15 minutes or until slightly golden.

Serve immediately or refrigerate/freeze until ready to eat. Makes about 16 pieces.

Raw Veggie Salad

This salad combines several flavors and texture to give your tongue a little dance! I initially made this as a green salad for lunch, but when I realized the toppings were the best, I eliminated the lettuce. Make it ahead and refrigerate overnight for more intense flavor.

1 head broccoli
4 carrots
2 tomatoes
1/4 c. dried cranberries
2 T. hemp seeds
2 T. sliced or crushed almonds
2 to 4 T. raspberry vinaigrette salad dressing

Cut florets from broccoli. Slice each floret at least in half, and if large, in quarters. Peel carrots and slice very thinly (I used a mandolin). Dice tomatoes.

Place all ingredients in a large bowl. If making ahead, use a bowl with a tight-fitting lid. Toss or shake until dressing completely covers all vegetables.

Refrigerate at least 30 minutes or overnight.

Variation: Add 1/2 block extra firm tofu, diced.

Blueberry Oatmeal Pie

Okay, this isn't actually pie - sorry, no pie for breakfast - but that is EXACTLY what it smelled like when it was finished cooking. It was a really nice twist to the usual Power Oatmeal I normally eat for breakfast.

1 1/3 c. hot water
1/2 c. rolled oats
2 T. ground flax seeds
1 T. wheat germ
1 t. cinnamon, more or less to taste (I l.o.v.e. cinnamon!)
1 T. agave nectar
1/2 c. blueberries

Bring hot water to a boil in a medium saucepan. Reduce heat to medium, add oats, and cook for 3 minutes or until oats are tender. Remove from heat and stir in flax, wheat germ and cinnamon. Top with agave and blueberries. Add a small amount of almond milk, if desired.

Serves 1.

Note: To get the true blueberry pie smell, let the oatmeal cool. With blueberries in the bowl, microwave for about 1 minute or until some of the blueberries pop. Stir well.

Seitan 'n Salsa

This dish was so delish. I put everything in the crock pot in the morning, and I could smell the wonderfulness wafting from my home even before I opened the front door. Positive reviews from everyone! Feel free to substitute anything for the seitan - tofu, tempeh, portabello mushrooms or even mock chicken.

1/2 recipe Cheater Seitan
1 12oz can corn
1 medium onion, chopped
1 cup salsa of your choice - the chunkier the better
1 12oz can tomato sauce
2 cloves garlic, minced
1 1/2 cups black beans
Real salt to taste

Put all ingredients in a crock pot. Cook on low for at least 4 hours, but I cooked mine for 9 and it worked out fine. If possible, stir from time to time to ensure the dish doesn't burn.

Serve over brown rice, barley or whole wheat pasta. If desired, garnish with non-dairy sour cream and non-dairy cheese.