Vegetarian Breakfast Menus/Recipes - From Vegetarian Times

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BREAKFAST

 

How often do you make breakfast one day and use leftovers the next

day? Breakfast doesn't have to be left out of the " planned overs "

program any longer with these recipes. Pancakes and oatmeal make it

easy.

 

THE MENU PLANS

 

FOR BREAKFAST

 

SUNDAY

 

Multigrain Pancakes

 

with Fruit Sauce

 

With the help of a ready-made pancake mix, it is entirely possible

to enjoy a Sunday morning treat of piping hot pancakes. Be sure to

make enough pancakes for Monday's Strawberry Pancake Rollups. For

the rollup pancakes, thin the batter with a little extra liquid so

they will be easier to roll. Cool on a rack and refrigerate in a

plastic bag until they are needed.

 

Multigrain Pancakes

 

with Fruit Sauce

 

Begin by cooking the fruit sauce so that it can simmer while you

make the pancakes.

 

2 cups frozen, unsweetened fruit such as peaches, strawberries or

raspberries 1/4 cups unfiltered apple juice, divided l Tbs.

cornstarch 4 servings whole grain pancakes from mix, prepared

according to package directions

 

In medium saucepan, combine fruit with 1 cup juice. Bring to a boil

and then reduce heat to low and simmer, uncovered, until fruit is

heated through, 5 to 10 minutes. In small bowl, blend cornstarch

with remaining juice, then add to fruit and cook over medium-low

heat until thickened, about 5 minutes.

 

Prepare and cook pancakes according to package instructions. Layer

with sauce and serve immediately. Makes 3 cups sauce and 4 servings

of pancakes. PER PANCAKE WITH 2 TBS. SAUCE: 115 CAL.; 3G PROT.; 3

TOTAL FAT (1G SAT. FAT); 39G CARB.; 27MG CHOL.; 198MG SOD.; 1G

FIBER. OVO-LACTO

 

MONDAY

 

Strawberry

 

Pancake Rollups

 

Pancakes on a weekday morning? Not a problem if they are premade and

only have to be reheated. Prepare the strawberries the night before

to make this breakfast even faster.

 

Strawberry Pancake Rollups:

 

Slice one small basket of strawberries or use frozen strawberries

that have been thawed. Heat 4 servings of pancakes in a 350-degree

oven, a toaster or in the microwave for 10 to 12 seconds each. Top

each cake with a spoonful of strawberries and roll. Makes 4 servings.

TUESDAY

 

Orange-Maple Oatmeal

 

and Kiwi Halves

 

A little orange juice and pure maple syrup turn ordinary oatmeal

into something special. If your mornings are rushed, combine the

cereal ingredients the night before and refrigerate. In the morning,

put the cereal on to cook while you dress. Double the recipe so you

end up with enough oatmeal for Wednesday's breakfast and refrigerate

the extra servings in a covered loaf pan so it can be sliced the

next morning.

 

Orange-Maple

 

Oatmeal

 

Begin by putting the oatmeal on to cook. While it cooks, cut four

kiwis in half.

 

3 cups cold water 2 1/2 cups regular rolled oats 1/4 cup raisins 1/4

cup orange juice 1/4 tsp. salt 1/2 tsp. nutmeg 1/4 cup pure maple

syrup 4 Tbs. chopped walnuts, pecans or almonds (optional)

 

In medium saucepan, combine all ingredients except maple syrup and

nuts. Cover and bring to a boil, then reduce heat to low and simmer

until oats are tender, 3 to 5 minutes. Stir in maple syrup and serve

with a sprinkling of nuts. Makes 4 servings.

 

PER 1-CUP SERVING: 325 CAL.: 9G PROT.; 4G TOTAL FAT 91G SAT. FAT);

66G CARB.; 0 CHOL.; 154MG SOD.; 8G FIBER. VEGAN

 

WEDNESDAY

 

Orange-Maple Oatmeal

 

" Pancakes "

 

with Banana slices

 

Tuesday's oatmeal becomes " pancakes " topped with sliced bananas.

 

Orange-Maple Oatmeal " Pancakes " with Banana Slices:

 

Slice leftover oatmeal from the day before and fry in lightly oiled

nonstick skillet. (Use pancake flipper to cut down through the loaf

of refrigerated oatmeal and lift out each slice.) Fry both sides

until golden brown. Top each serving of 2 slices with 1/2 sliced

banana and 1 tablespoon chopped nuts and maple syrup if desired.

Makes 4 servings.

 

THURSDAY

 

Low-Fat Granola

 

with Applesauce

 

For a great " to go " breakfast, make this cereal the night before in

a lidded plastic container and refrigerate until morning. Pay close

attention to the granola you use, however, because many have a high-

fat content.

 

Low-Fat Granola with Applesauce:

 

Combine 1/2 cup of low-fat granola with 1/2 cup of applesauce for

each serving. Eat immediately for a crunchy texture, or let it sit

up to 30 minutes for a soft and chewy texture. You can also warm it

slightly in the microwave for cold mornings. Makes 1 serving.

 

FRIDAY

 

Whole Grain Toast

 

with Pear Slices

 

Bosc and D'Anjou varieties are hard pears so don't wait for them to

soften before eating. They are ripe when they give just slightly at

the stem end, which may take until the fourth or fifth day of your

menu cycle.

 

Whole Grain Toast with Pear Slices:

 

Top a piece of hearty whole grain bread with pear slices. Makes 1

serving.

 

Saturday

 

Easy Eggs Florentine;

 

orange slices;

 

English muffins with apple butter

 

Easy Eggs Florentine

 

Begin by preparing the eggs. While the cheese is melting in the last

step, toast English muffins and slice oranges. Arrange the eggs,

muffins and oranges on separate plates or on a single large platter.

Pass apple butter to spread on the muffins instead of regular butter.

 

10 oz.-pkg. frozen, chopped spinach, thawed overnight in the

refrigerator, squeezed dry 8 large eggs, beaten 2 tsp. dried basil

1/4 tsp. salt 1/4 tsp. black pepper 1/2 cup grated Parmesan cheese 2

plum tomatoes, diced

 

Add eggs, basil, salt and pepper to large, lightly oiled nonstick

skillet over medium-high heat. Cook, stirring with spatula, until

eggs are almost set. Reduce heat to medium low.

 

Add spinach to eggs, working quickly with fork to break up spinach

and mix into eggs.

 

Add cheese; stir to combine. Top with tomatoes. Cover pan and remove

from heat. Let stand until cheese melts, about 5 minutes. Makes 4

servings.

 

PER 1/2-CUP SERVING: 230 CAL.; 19G PROT.; 14G TOTAL FAT (5G SAT.

FAT); 7G CARB.; 432MG CHOL.; 521MG SOD.; 3G FIBER. OVO-LACTO