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.

Single Serving Brownie

This is still a work in progress. I came across something similar while looking for healthy-ish dessert recipes. I haven't quite perfected it yet, but what I have is quite yummy. It is not aesthetically pleasing, but it's quick and certainly curbs the chocolate craving. Yum! :o)

1 T. whole wheat flour (freshly ground if possible)
1 T. Sucanat
2 t. cocoa or carob powder
pinch salt
pinch baking soda
1/4 t. vanilla extract
2 T. apple sauce

Combine all ingredients in a microwave-safe container. A large soup mug or small bowl works well. Microwave on high for 1 minute. Let stand 2 to 3 minutes before serving.

Makes a single brownie.

Note: For a more cake-like brownie, use a bigger pinch of baking soda. For a more fudge-like brownie, use less baking soda.

Roasted Eggplant

I already have a recipe for roasted eggplant on this blog, but this recipe is substantially different. It's very easy, but takes a lot of inactive prep time so be sure to plan ahead. I thought it was absolutely delish and had it for lunch, but the boys refused to even try it. Fine, that's more for me. :o)

1 large eggplant
2 T. olive oil
1 t. Thyme (more or less according to preference)
1/2 t. granulated garlic
1/2 t. Real Salt (plus more salt for prepping the eggplant)
1 T. Earth Balance or other non-dairy butter
2 T. non-dairy sour cream

Wash and dry eggplant. Trim stem and end. Cut in half lengthwise. Cut each half in thirds lengthwise, then cut into thin slices. Depending on the size of your eggplant, you may need to make more or fewer slices.

Place eggplant into a colander or strainer. Sprinkle with enough salt to lightly cover all the pieces, tossing to combine. Let stand for 30 minutes. Rinse well and continue with recipe.

Preheat oven to 350 degrees.

Combine eggplant, thyme, garlic and Real Salt in a large bowl. Toss eggplant until all pieces are completely coated with the olive oil and seasoning. Coat a 13x9 baking dish with cooking spray. Spread eggplant evenly in the dish.

Bake for a total of 40 minutes, stirring every 10 minutes. Eggplant is done cooking when it is darker in color and soft. Add non-dairy cream and stir to combine. Serve immediately.

Makes 2 main dish servings or 4 side dish servings.

Oven-Roasted Beets

Most recipes for roasted beets instruct leaving the skin on until after they have roasted. Then, you have to wait for them to cool enough to handle and remove the skins. However, this method for roasting beets takes care of the peeling ahead of time. I recommend wearing gloves while peeling them - unless you want your hands stained purple.

3 large beets
1 T. olive oil
1 T. minced garlic
1/4 t. freshly ground black pepper
Dash dried basil
Dash dried oregano
Dash Real Salt

Preheat oven to 350 degrees. Cover a baking sheet with foil. Spray lightly with non-stick cooking spray, if desired.

Wearing gloves, cut the stem and any root fragments from the beets. Use a potato peeler to remove the skin. I recommend doing this over a garbage can or garbage disposal. The beet "juice" will stain pretty much anything it touches if not cleaned up immediately.

Rinse beets. Cut into cubes. Place beets in a medium-sized mixing bowl and add remaining ingredients. Toss to ensure even distribution. Spread out on prepared baking sheet. Cover loosely with a second piece of foil. Bake for 20 minutes. Uncover, stir, and continue baking. Stir every 10 minutes until beets are fork-tender, about 60 minutes total, depending on the size of your beet cubes. Let stand for 5 minutes before serving.

Makes about 3 side-servings.

Note: This recipe would easily double for more satisfying portions. I had only purchased 3 beets, so that's all I made. Next time I will definitely make more.

Variations: Mix up the seasonings. The basil and oregano are certainly not the only combination that would work. Consider cumin, thyme and lemon juice, or other seasoning variations as you desire.