Pre/Post Run Clif-style Bars

In large bowl, combine:
2c. rolled oats
1 c. unsweetened coconut
½ c. dates (or raisins)
½ c. raw almonds
½ c. sesame seeds
½ c. sunflower seeds
½ c. cashews

Set aside.

In microwavable bowl/dish, mix:
1½ c. tahini (or natural peanut butter)
1 c. honey
1 t. vanilla.

Microwave 1 minute.

Pour over dry ingredients and mix well. On a greased baking sheet, spread mixture into a 1” high rectangle. Cut into 12 or 24 bars - OR - If time allows, bake at 350 for 15 minutes, let cool and then cut into bars.

1/24th has 265 calories, 5 grams of Dietary Fiber and 12 grams fat (I think...)

Fruit and Cereal (AKA, Microwave Apple Crisp)

1 apple
brown sugar (to taste)
approx. 1/2 c. granola (more or less is fine)

Cut apple into roughly bite-sized pieces (skin included) and place in microwave-safe bowl. Sprinkle with brown sugar and granola (use as much or as little of both as you like). Microwave for 3 minutes (bowl will be VERY hot). Stir to combine everything (or don't, the choice is yours) and chomp.

A coworker shared this recipe with me several years ago. It makes a perfect, easy "treat" breakfast. You can get fancy and put the ingredients in the bowl in layers (i.e., 1/2 the apples, brown sugar, and granola, repeat) but I usually don't, opting to just stir everything together at the end. It is better to let it sit for a few minutes to cool off, in my opinion, because it is extremely hot out of the microwave.

Whole Wheat Flapjacks 2

1 1/2 cups white whole wheat flour
1 tablespoon sugar
1 3/4 teaspoons baking powder
1 teaspoon salt
1 1/2 cups soy milk
3 tablespoons melted butter
2 'eggs'

Mom's Homemade Cinnamon Rolls

rolls:
2 pkgs. yeast
3 C. very warm water
1/2 C. vegan butter, melted
3/4 C. sugar
2 t. salt
2 false eggs (I use Ener-G)
2 t. cardamom
1 C. instant mashed potatoes
about 8 cups white whole wheat flour

filling:
cinnamon
melted butter
brown sugar

Sprinkle yeast on water, add 1/2 t. sugar, and stir to dissolve.
While yeast is foaming, add the following into a mixing bowl:
butter, sugar, salt, 'eggs', cardamom, potato flakes, 3 1/2 cups flour. Mix well.
Add yeast mixture.
Continue adding in flour one cup at a time until the dough sticks together.
Knead dough on a floured board for about 8 minutes.
Form dough into a ball and place in a large, greased bowl.
Flip the dough upside down so the top of the ball is greased.
Cover with a towel.
Set oven to 400 degrees for 2 minutes, then turn it off and put the bowl in.
Let rise 2 about 2 hours.

When the dough has doubled in size, take it out of the oven and divide it in half.
Roll each half out into a large rectangle: the shorter and fatter the rectangle, the more layers each roll will have, but there will be less rolls than if the rectangle is longer and skinnier.
Spread melted butter over each rectangle (a basting brush is perfect for this part, but you can use a fork or spoon).
Sprinkle cinnamon over the dough (I use about half of a regular sized spice jar -2.4 oz.- total).
Sprinkle brown sugar over the dough.
Roll dough from the long side to make a long log.
To slice into separate rolls: take a long piece of thread and slide it underneath the log to the spot where you'd like the roll to end (about 2.5 in.). Bring both ends of the thread up and cross them over each other, across the log. Pull them down through the log and you will have a sharply cut roll (here is a pic I found online of how this looks: https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXvMShhfEdbGpPF4KHPFWngESWXAfdycleuWYhl0HzUCIIT_4ZQ5GR7reeflzj7Mgr8bhaH4LiQeqHP6WhkaMes_QzqPFNaf0eYHl84byNtSwQ4BElSXWgX7AtlYSb4DywDIsZ6pFEvyc/s1600-h/DSC_0197.JPG).
Place the rolls in greased pans.
Let rise 1 hour, covered, in re-warmed oven.

Remove pans from oven, preheat to 375 degrees, and bake for about 30 minutes.

Drizzle with powedered sugar and soymilk icing after the rolls have cooled at least 15 minutes.

Raspberry Muffins

1 & 1/2 cups all-purpose flour
3/4 cup white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon grated lemon zest
1/2 cup plain soy yogurt
3 tbs. vegetable oil
1 tbs. lemon juice
2 egg replacements
1/2 teaspoon lemon extract (optional)
1 cup raspberries (fresh are best, otherwise frozen)
2 tbs. white sugar for decoration (optional)

Preheat the oven to 400 degrees F (200 degrees C).
Grease a 12 cup muffin tin, or line with paper liners.
In a large bowl, mix together the soy yogurt, oil, lemon juice, egg replacements, and, if using, lemon extract.
In a separate bowl, stir together the flour, 3/4 cup sugar, baking powder, salt, and lemon zest.
Add the wet ingredients to the dry, and mix until just blended.
Gently stir in the raspberries.
Spoon batter evenly into the prepared muffin cups.
Sprinkle remaining sugar over the tops for decoration, if desired.
Bake for 15 to 20 minutes in the preheated oven, or until the top springs back when lightly touched.
Cool muffins in the tin on a wire rack.

Blueberry Waffles

2 1/2 c. flour
4 T. sugar
4 t. baking powder
1 t. salt
4 T. ground flax seed
2 2/3 c. rice or soy milk
1/3 c. oil
blueberries

Mix wet. Mix dry. Mix wet into dry and let stand 5 minutes. Add blueberries. Cook!

Blueberry Muffins

1/4 c. vegan butter
1/2 c. unsweetened applesauce
1/2 t. salt
3/4 c. agave nectar
2 c. spelt flour
1 T. baking powder
1 T. vanilla
1/2 c. soymilk
2 c. blueberries

Bake at 325 degrees for 35+ minutes.

Whole Wheat Flapjacks

1 1/2 c. whole wheat pastry flour
3 T. sugar
1 1/2 t. baking powder
1/4 t. salt
1 1/2 c. soy milk
2 T. flax seed powder + 6 T. water
3 T. oil
2 t. vanilla extract
1 t. cinnamon (optional) 0r blueberries (optional)

Tofu Scramble

oil
1 t. soy sauce
1/2 t. turmeric
mushrooms
onion
red bell pepper
celery
chives
2 T. nutritional yeast
16 oz. firm tofu
salt and pepper

Chop all vegetables - keep mushrooms and onion in their own bowls.
Cut tofu into eight chunks. Squeeze liquid out of each chunk and crumble tofu into a bowl.
Heat small amount of oil in pan and add soy sauce, turmeric, and mushrooms. Saute until mushrooms have lost some moisture.
Add remaining vegetables and nutritional yeast and saute until onions are just softened.
Add crumbled tofu and cook until evenly coloured - not too long or it it will dry out.
Season with salt and pepper and serve.

Smokey Tempeh Breakfast Sausage

(makes 12)

Spice mixture:
1 teaspoon dried sage
1 teaspoon dried thyme
2 teaspoons dried oregano
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
pinch of cayenne pepper
6 teaspoons vegan Worcestershire sauce
1 teaspoon liquid smoke
2 tablespoons pure maple syrup
1 tablespoon soy sauce
2 teaspoons tomato paste

Tempeh mixture:
8 ounce package tempeh
2 cups vegetable stock
3 tablespoons soy sauce
1/3 cup whole-wheat panko bread crumbs
1 tablespoon flaxseed meal
Olive oil for frying

1. In a small mixing bowl, whisk together all of the spice mixture ingredients. Set aside.
2. In a medium saucepan, break tempeh into four chunks. Pour half of the spice mixture evenly over tempeh. Add vegetable stock and soy sauce. Cover, bring to a boil, reduce heat to medium-low, and simmer for 15 minutes.
3. Remove tempeh from broth and place in large mixing bowl. Mash with a potato masher until tempeh resembles ground meat.
4. Add flaxssed meal to the remaining spice mixture and whisk to combine. Pour over tempeh and mix thoroughly. Stir in bread crumbs and mix well. Form mixture into patties approximately 2-inches wide by 3/4-inch thick.
5. In a skillet over medium heat, heat 1 tablespoon oil. Fry sausage for about 3 minutes per side or until golden brown.


this recipe from June 2008 issue of VegNews

Strawberry-Ricotta French Toast

(makes 8 to 10 slices)

1 loaf french bread

Batter:
1 1/2 cups ripe bananas, sliced
1 1/2 cups vanilla soy milk
1 teaspoon cinnamon
1/2 teaspoon turmeric
1 1/2 teaspoon ground flaxseed meal

Filling:
8 oz. firm tofu (not silken)
2 tablespoons cashew butter
1/2 teaspoon lemon zest, grated
1/2 teaspoon orange zest, grated
3 tablespoons sugar
1 tablespoon lemon juice, freshly squeezed
1 tablespoon orange juice, freshly squeezed
1 teaspoon cinnamon
1/2 teaspoon vanilla
1/4 teaspoon sea salt
2 cups fresh strawberries, sliced
Olive oil for frying
Strawberry-rhubarb syrup

1. Slice the ends off the french bread. Starting at one end, measure 1/2-inch down the loaf and slice the bread 3/4 of the way through. Measure another 1/2-inch, and slice all the way through. You will have a one-inch slice of bread with a slice down the middle. Repeat this procedure until the whole loaf is sliced.
2. In a blender, combine batter ingredients and puree until smooth. Pour into a shallow dish.
3. In a food processor, prepare the filling, Combine the tofu, cashew butter, lemon zest, orange zest, cinnamon, vanilla, and sea salt. Blend until creamy, and stir in strawberries. Spoon 3 tablespoons of filling into each bread pocket and gently squeeze shut (without overfilling).
4. Preheat a large nonstick skillet over medium heat and add 1 tablespoon olive oil. Dip each bread pocket into the batter, gently coating both sides. Fry bread slices for about 5 minutes on each side, or until golden brown. Continue with remaining slices.
(if necessary, keep warm in a 175-degree oven on a wire rack)
Serve with warm strawberry-rhubarb syrup.


this recipe from June 2008 issue of VegNews

Banana Pancakes

2 very ripe bananas
1 1/4 c. flour
1 t. agave nectar
2 t. baking powder
1/2 t. salt
3 T. oil
1 c. soymilk
1 false egg


The amount of soymilk may be adjusted depending on preferred consistency.

Banana-Chocolate Chip Muffins

1 c. white whole wheat or spelt flour
1/2 c. grape nuts
2 t. baking powder
1/3 c. sugar
2 ripe bananas
1 false egg
1 t. vanilla
1/4 c. applesauce
1/2 c. chocolate chips

Mix dry ingredients together.
Mix wet ingredients in blender.
Mix wet into dry.

Bake at 350 for 30 minutes