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Eggplant Casserole-Turkish Style "Turlu"

 

Ingredients:

 

 

1 fat eggplant, peeled, cubed, and soaked in salt water 15 mins.

2 large potatoes, peeled, cubed, and soaked in salt water 15 minutes

2 zucchini, peeled and cubed

2 large onions, diced (vadalia onions if possible)

2 hungarian peppers, diced

3 large tomatoes or 6-7 roma tomatoes, peeled, cubed

1 teaspoon tomato paste

3-4 large cloves garlic, peeled, whole

3 tablespoons fresh, chopped parsley

2 veggie bouillion cubes (or to taste)

olive oil

Directions:

 

Prepare eggplant and potato by cubing them and letting them stand (separately) in salt water for 15 minutes. 1 tablespoon salt to 2 qts of water is enough. This extracts the excess moisture from them and makes them easier to cook. Drain, rinse, and pat dry.

 

The easiest way to peel tomatoes is to blanch them in boiling water for a few seconds until the skin starts to peel away. The skin will fall off without much effort.

 

Put some olive oil in a dutch oven and sautee first 5 ingredients separately. First sautee the onions until wilted, then remove them from the pan. Then sautee the zucchini until wilted, then remove from the pan and put together with the onions. Then sautee the eggplant together with the peppers. Remove from pan. Then the potatoes. Potatoes only need to be half cooked. You can add olive oil as needed/desired for sauteeing. After the potatoes are half cooked, add the other sauteed ingredients back to the dutch oven, add the garlic, bouillion, tomatoes, tomato paste, and parsley. Add hot water so the liquid is about 1 inch below the top of the mixture. Simmer for 30-40 mins until potatoes are done. You may need to add more water from time to time.

 

Serves: 4

 

Preparation time: 1 hour

 

 

 

Turmeric Shepherd's Pie

 

Ingredients:

 

 

1/4 head green cabbage

1 teaspoon turmeric

1/2 teaspoon caraway seeds

1/2 cup short grain rice

1 1/4 cup water

1/2 cup frozen mixed vegies

1 leek

3 medium potatoes

1/4-1/2 cup soy milk

2-3 tablespoons olive oil

1 teaspoon sea salt

1/4 teaspoon black pepper

Directions:

 

Serves 3-4

 

Peel potatoes, rinse and cook in water with 1 teaspoon salt until soft. Wash and rinse rice. Add water and 1/2 teaspoon salt and bring rice to boil in a separate medium size pot. Turn down heat, add 1/2 teaspoon turmeric to rice and let simmer slowly for about 30 minutes (or until done). Shred cabbage and oil a medium size square casserole dish with 1 tsp. of olive oil and add first layer of cabbage. Sprinkle caraway seeds over cabbage layer. Add turmeric rice on top of cabbage. Preheat oven to 325. Wash leek, tear off and discard any old outer leaves and slice cylindrical pieces off the root end. (Save top green part of leek for soup stock). Layer leek slices ontop of rice. Add layer of mixed frozen vegies on top. Mash potatoes with soy milk and 2 tablespoons (or more) of olive oil, salt and black pepper to desired taste and consistency. Spread mashed potatoes to fill casserole dish and sprinkle on top with turmeric. Bake in oven for 30-40 minutes and let cool for 10 minutes before serving.

 

Comment: Make sure you proportion the layers to allow enough room for a final hearty layer of potatoes. It's tempting to fill up the dish too quickly. I prefer leaving 1/3 of the dish for the spuds. If you have a food processor, the potatoes can be whipped into a nice creamy consistency. You can cook the pie with or without a lid depending on if you like a crispy topping on the potatoes

 

 

 

 

Fantastic Frittata

 

Ingredients:

 

 

1/2 large onion, diced

1-2 T. extra virgin olive oil

2 T. each red and green pepper, diced

2 potatoes

1 c. finely diced broccoli

6-8 black olives

1/3# firm tofu, mash with fork

1 T. "Fantastic Foods" tofu scrambler, dry mix

vegan sausage, diced or sliced small

sea salt & pepper to taste

Directions:

 

Poke holes in potatoes with fork and microwave 6 minutes on high.

 

Saute onion and pepper with oil in skillet, 10 minutes or soft and golden brown. Peel and cube potatoes and add with sausage. Cover, add 1 T. water and cook 5 minutes. Add broccoli, olives, salt, pepper, 1 T. water, cover and cook 10 minutes, until broccoli is tender. Uncover, add tofu that has been mixed with tofu scrambler spices. Cook 2-3 minutes more until tofu is warm.

 

Great served with w/w pita triangles or corn tortillas. If tofu scrambler is not available, you can improvise and use a mixture of these spices to equal 1 Tablespoon: turmeric, onion powder, garlic powder, spike or veg-all, chives.

 

Serves: 2-4

 

Preparation time: 10 minutes

 

 

 

Breakfast Potatoes

 

Ingredients:

 

 

2 large potatoes

1 medium onion

Olive oil for frying

2 tsp. Curry Powder

1 tsp. basil

Directions:

 

Pierce the potatoes several tmes and put them in the microwave on high for five to seven minutes. In the meantime, cut the onion up and fry it in the oil over medium heat until it's transluscent. Turn the heat to low, cut up the potatoes (they should be pretty soft), and throw them in. Then throw in the spices. Turn the heat back up and fry it all.

 

Serves: 2

 

Preparation time: 15 min

 

 

 

Holiday Lentil Loaf

 

Ingredients:

 

 

1 small onion

1 clove garlic

2 stalks celery

2 tsp sage

3 cups cooked lentils

3 cups cooked wild rice (you can use a wild rice/brown rice mix here too)

1/2 cup chopped walnuts

1/4 cup whole wheat breadcrumbs

2 Tbsp vinegar

2 egg equivalents

2 Tbsp whole wheat flour

fresh ground black pepper and sea salt

Directions:

 

Preheat oven to 350 F.

 

Chop onion and celery finely, and crush the garlic clove. Spray a fraying pan with non-stick spray, and saute the onion, garlic and celery until onion is translucent. Add the sage. Combine all ingredients in a large bowl and mix well. Spray a loaf pan with non-stick spray and fill the loaf pan with the mixture. Press down. Bake 30 minutes covered, 10 minutes uncovered. Let stand for 5-10 minutes before cutting and serving.

 

 

 

Dinosaur Eggs

 

Ingredients:

 

 

1-1/2 cup chopped grasshoppers (chopped dates)

1-1/4 cup squashed bugs (peanut butter or almond butter)

1 cup rocks (chopped walnuts or pecans)

3/4 cup dry grass (toasted wheat germ)

1 cup crumbled egg shells (shaved coconut, wide shreds)

1/2 cup crushed bones (instant tofu or soy milk powder) or enough for proper

consistency

3-4 tbsp swamp water (carob flavored soy milk)

1/4 cup bugs eggs (sesame seeds)

1 tbsp lava (unsulphured light molasses or maple syrup)

1 lb dirt (2 cups carob chips)

1/4 cup Adams Ale (hot water)

 

With hands, mix together grashoppers (dates), bugs (peanut butter), rocks (nuts), dried grass (wheat germ), egg shells (coconut shreds), crushed bones (milk powder) swamp water (carob flavored soy milk), bugs eggs (sesame seeds) and lava (molasses or maple syrup). Roll into balls. Melt dirt (carob chips) in top of double boiler over hot water. Using tongs, dip dinosaur eggs (candy pieces) into dirt (melted carob chips) to cover entire egg. Arrange on wax paper and store in refrigerator or freezer. These dinosaur eggs also taste great without any dirt (carob chip) covering. Makes about 3 dozen eggs that look like chocolate balls.

 

Serves: about 3 dozen "eggs"

 

Preparation time: 1 hour

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Guest guest

" How it All Vegan! " and " Garden of Vegan " have some interesting looking

recipes. You can also make pancakes with flax eggs or egg replacer.

There's scrambled tofu with veggies, lots of veggie soysage patties or links

(not all are vegan, sadly).

 

Danielle

 

 

 

 

 

 

 

 

----Original Message Follows----

Sgem62

 

 

vegan breakfast recipe?

Mon, 31 Mar 2003 12:24:24 EST

 

My grandmother has this big brunch every easter, and the only vegan thing

there is fruit usually. Last year was my first Easter as a vegan and I only

ate fruit and people made comments or made fun of me for it. So I was just

wondering if any of you have any good breakfast recipes, like brunch

casseroles or anything. My mom was just going to make whole wheat vegan

pancakes and gimme lean " sausage " patties and maybe some sort of vegan

dessert, but personally I think a casserole would be nicer to bring. So if

any of you know of any good vegan breakfasty-brunchy casserole recipes I

would love it if you could post it on here. I've searched online a few

times

for one but haven't found any good ones. Thanks

Meghan

 

 

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do you use red lentils or brown/green lentils in the loaf? It sounds really

good!

 

Danielle

 

 

 

 

 

 

----Original Message Follows----

EBbrewpunx

 

 

Re: vegan breakfast recipe?

Tue, 1 Apr 2003 12:13:36 EST

 

Eggplant Casserole-Turkish Style " Turlu "

 

Ingredients:

 

 

1 fat eggplant, peeled, cubed, and soaked in salt water 15 mins.

2 large potatoes, peeled, cubed, and soaked in salt water 15 minutes

2 zucchini, peeled and cubed

2 large onions, diced (vadalia onions if possible)

2 hungarian peppers, diced

3 large tomatoes or 6-7 roma tomatoes, peeled, cubed

1 teaspoon tomato paste

3-4 large cloves garlic, peeled, whole

3 tablespoons fresh, chopped parsley

2 veggie bouillion cubes (or to taste)

olive oil

Directions:

 

Prepare eggplant and potato by cubing them and letting them stand

(separately) in salt water for 15 minutes. 1 tablespoon salt to 2 qts of

water is enough. This extracts the excess moisture from them and makes them

easier to cook. Drain, rinse, and pat dry.

 

The easiest way to peel tomatoes is to blanch them in boiling water for a

few

seconds until the skin starts to peel away. The skin will fall off without

much effort.

 

Put some olive oil in a dutch oven and sautee first 5 ingredients

separately.

First sautee the onions until wilted, then remove them from the pan. Then

sautee the zucchini until wilted, then remove from the pan and put together

with the onions. Then sautee the eggplant together with the peppers. Remove

from pan. Then the potatoes. Potatoes only need to be half cooked. You can

add olive oil as needed/desired for sauteeing. After the potatoes are half

cooked, add the other sauteed ingredients back to the dutch oven, add the

garlic, bouillion, tomatoes, tomato paste, and parsley. Add hot water so the

liquid is about 1 inch below the top of the mixture. Simmer for 30-40 mins

until potatoes are done. You may need to add more water from time to time.

 

Serves: 4

 

Preparation time: 1 hour

 

 

 

Turmeric Shepherd's Pie

 

Ingredients:

 

 

1/4 head green cabbage

1 teaspoon turmeric

1/2 teaspoon caraway seeds

1/2 cup short grain rice

1 1/4 cup water

1/2 cup frozen mixed vegies

1 leek

3 medium potatoes

1/4-1/2 cup soy milk

2-3 tablespoons olive oil

1 teaspoon sea salt

1/4 teaspoon black pepper

Directions:

 

Serves 3-4

 

Peel potatoes, rinse and cook in water with 1 teaspoon salt until soft. Wash

and rinse rice. Add water and 1/2 teaspoon salt and bring rice to boil in a

separate medium size pot. Turn down heat, add 1/2 teaspoon turmeric to rice

and let simmer slowly for about 30 minutes (or until done). Shred cabbage

and

oil a medium size square casserole dish with 1 tsp. of olive oil and add

first layer of cabbage. Sprinkle caraway seeds over cabbage layer. Add

turmeric rice on top of cabbage. Preheat oven to 325. Wash leek, tear off

and

discard any old outer leaves and slice cylindrical pieces off the root end.

(Save top green part of leek for soup stock). Layer leek slices ontop of

rice. Add layer of mixed frozen vegies on top. Mash potatoes with soy milk

and 2 tablespoons (or more) of olive oil, salt and black pepper to desired

taste and consistency. Spread mashed potatoes to fill casserole dish and

sprinkle on top with turmeric. Bake in oven for 30-40 minutes and let cool

for 10 minutes before serving.

 

Comment: Make sure you proportion the layers to allow enough room for a

final

hearty layer of potatoes. It's tempting to fill up the dish too quickly. I

prefer leaving 1/3 of the dish for the spuds. If you have a food processor,

the potatoes can be whipped into a nice creamy consistency. You can cook the

pie with or without a lid depending on if you like a crispy topping on the

potatoes

 

 

 

 

Fantastic Frittata

 

Ingredients:

 

 

1/2 large onion, diced

1-2 T. extra virgin olive oil

2 T. each red and green pepper, diced

2 potatoes

1 c. finely diced broccoli

6-8 black olives

1/3# firm tofu, mash with fork

1 T. " Fantastic Foods " tofu scrambler, dry mix

vegan sausage, diced or sliced small

sea salt & pepper to taste

Directions:

 

Poke holes in potatoes with fork and microwave 6 minutes on high.

 

Saute onion and pepper with oil in skillet, 10 minutes or soft and golden

brown. Peel and cube potatoes and add with sausage. Cover, add 1 T. water

and

cook 5 minutes. Add broccoli, olives, salt, pepper, 1 T. water, cover and

cook 10 minutes, until broccoli is tender. Uncover, add tofu that has been

mixed with tofu scrambler spices. Cook 2-3 minutes more until tofu is warm.

 

Great served with w/w pita triangles or corn tortillas. If tofu scrambler is

not available, you can improvise and use a mixture of these spices to equal

1

Tablespoon: turmeric, onion powder, garlic powder, spike or veg-all, chives.

 

Serves: 2-4

 

Preparation time: 10 minutes

 

 

 

Breakfast Potatoes

 

Ingredients:

 

 

2 large potatoes

1 medium onion

Olive oil for frying

2 tsp. Curry Powder

1 tsp. basil

Directions:

 

Pierce the potatoes several tmes and put them in the microwave on high for

five to seven minutes. In the meantime, cut the onion up and fry it in the

oil over medium heat until it's transluscent. Turn the heat to low, cut up

the potatoes (they should be pretty soft), and throw them in. Then throw in

the spices. Turn the heat back up and fry it all.

 

Serves: 2

 

Preparation time: 15 min

 

 

 

Holiday Lentil Loaf

 

Ingredients:

 

 

1 small onion

1 clove garlic

2 stalks celery

2 tsp sage

3 cups cooked lentils

3 cups cooked wild rice (you can use a wild rice/brown rice mix here too)

1/2 cup chopped walnuts

1/4 cup whole wheat breadcrumbs

2 Tbsp vinegar

2 egg equivalents

2 Tbsp whole wheat flour

fresh ground black pepper and sea salt

Directions:

 

Preheat oven to 350 F.

 

Chop onion and celery finely, and crush the garlic clove. Spray a fraying

pan

with non-stick spray, and saute the onion, garlic and celery until onion is

translucent. Add the sage. Combine all ingredients in a large bowl and mix

well. Spray a loaf pan with non-stick spray and fill the loaf pan with the

mixture. Press down. Bake 30 minutes covered, 10 minutes uncovered. Let

stand

for 5-10 minutes before cutting and serving.

 

 

 

Dinosaur Eggs

 

Ingredients:

 

 

1-1/2 cup chopped grasshoppers (chopped dates)

1-1/4 cup squashed bugs (peanut butter or almond butter)

1 cup rocks (chopped walnuts or pecans)

3/4 cup dry grass (toasted wheat germ)

1 cup crumbled egg shells (shaved coconut, wide shreds)

1/2 cup crushed bones (instant tofu or soy milk powder) or enough for proper

consistency

3-4 tbsp swamp water (carob flavored soy milk)

1/4 cup bugs eggs (sesame seeds)

1 tbsp lava (unsulphured light molasses or maple syrup)

1 lb dirt (2 cups carob chips)

1/4 cup Adams Ale (hot water)

 

With hands, mix together grashoppers (dates), bugs (peanut butter), rocks

(nuts), dried grass (wheat germ), egg shells (coconut shreds), crushed bones

(milk powder) swamp water (carob flavored soy milk), bugs eggs (sesame

seeds)

and lava (molasses or maple syrup). Roll into balls. Melt dirt (carob chips)

in top of double boiler over hot water. Using tongs, dip dinosaur eggs

(candy

pieces) into dirt (melted carob chips) to cover entire egg. Arrange on wax

paper and store in refrigerator or freezer. These dinosaur eggs also taste

great without any dirt (carob chip) covering. Makes about 3 dozen eggs that

look like chocolate balls.

 

Serves: about 3 dozen " eggs "

 

Preparation time: 1 hour

 

 

 

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