1 Cup sweet potato baked and diced
1 cup milk
1/2 cup fresh spinach
1 Tbsp maple syrup
1 Tbsp chia seeds
Blend all ingredients till smooth.
Probably my favorite thing to eat for breakfast.
Cook frozen hashbrowns according to package directions. I’ve never read the directions. I cook them (sometimes with oil, sometimes not) on high in the electric skillet for 15 minutes on each side.
Scoot the hashbrowns aside and place corn tortilla in the pan for about 30 seconds or so. You can also microwave the tortilla for about the same amount of time..
Place the hasbrowns in the tortilla and top with salsa.
That’s in it’s simplest form. Sometimes I might ad re-fried beans and avocado as I did in the photo above.
1 cup cornmeal
1 tsp baking powder
dash of salt
1.5 – 2 cups non-dairy milk
1 flax seed egg
2 cups leftover rice
Mix dry ingredients in a mixing bowl
Stir milk in to dry ingredients till it reaches a batter consistency
Mix in flax seed egg
Mix in rice
In a hot skillet with oil, add dollops of the batter and slightly press down
Cook until brown on bottom and flip
Continue cooking till other side is brown
Nova made these vegan Peanut Butter And Chocolate Chip Donuts from a recipe in a book we recently purchased DIY Nut Milks, Nut Butters, and More: From Almonds to Walnuts. They were very good and Grand-kid approved.
Nova made us these blueberry-frosted vanilla donuts. Yesterday with the Grand-daughter here she used oat flour and today made them for us with ww flour. She also replaced the margarine with coconut oil.
The first one I placed the filling (green onion, sauteed red bell pepper and mushrooms) atop the omelet and folded over. The second one I mixed the filling in the batter. They were pretty good especially when topped with salsa. Recipe here.
Wanting something different than usual I made this for breakfast this morning.
1 cup non-dairy milk
3 tablespoons whole wheat flour
2 tablespoons extra-virgin olive oil
¼ teaspoon sea salt
¼ teaspoon pepper
¼ teaspoon sage
Saute mushrooms in pan.
In a saucepan whisk all other ingredients together and cook over medium heat. Continue to whisk until the gravy has just started to boil and thickens up. Stir in mushrooms.
Serve over whole grain toast.
Notes: Makes enough for about 3 pieces of toast.
I made this no egg, no dairy French Toast this morning. A lot better than I was expecting. I halved the recipe and it made enough for 2 pieces of toast. I used an acient grain bread.