Tofu Scramble
Ingredients
1 lb. extra firm tofu, drained and pressed
1 tablespoon olive oil
1 medium chopped white onion (about a cup)
2 cups cremini mushrooms, thinly sliced
2-3 cloves garlic, minced
1/4 cup nutritional yeast
juice of 1/2 a lime
spice blend: 2 teaspoons cumin 1 teaspoon thyme, crushed with your fingers 1 teaspoon paprika 1/2 teaspoon tumeric 1 teaspoon salt  
Directions Heat oil in skillet over medium-high. Saute onions 3 minutes, until softened. Add mushrooms, saute 5 minutes more. Add garlic, saute 2 minutes more. Add spice blend and mix it up for 15 seconds or so. Add 1/4 cup water and deglaze the pan, scraping the bottom to get all the garlic and spices.   Crumble in tofu and mix well. Don't crush the tofu, just kind of lift it and mix it around. You want it to remain chunky.
Let cook for about 15 minutes, stirring occasionally and adding splashes of water if necessary to keep it from sticking too much. Lower the heat a bit if you find that it is sticking. Add lime juice. Add nutritional yeast and mix it up. If it seems too dry add splashes of water. The moistness really depends on how much water the tofu was retaining before you added it. Serve with tortillas or toast.  

Vegan Pancakes  
1 1/4 cup of unbleached all purpose flour
 2 teaspoons of baking powder
1/2 teaspoons of salt
1 teaspoon of ground cinnamon
2 tablespoons of canola oil plus oil for the pan
1/3 cup of water
1 1/4 cups of plain unsweetened soy milk or rice milk
1 teaspoon of vanilla
2 tablespoons of pure maple syrup  
Put oil in a large skillet and preheat over medium high heat for about 2 minutes. Sift flour, baking powder, salt and cinnamon.  In a separate bowl combine all of the wet ingredients then add the wet ingredients to the the dry and only mix until combined.  Over mixing makes tough pancakes!! Cook in skillet until browned on the bottom and bubbles form on the tops then turn over.  Repeat with the remaining batter, adding oil to the pan as needed.   You add 1 cup of fresh blueberries to the mix for blueberry pancakes.
 Personally I think pancakes are essential for our sanity.  

Vegan McMuffins      
1 pound extra firm tofu    
1/4 cup apple cider vinegar    
1/4 cup olive oil    
1/2 teaspoon salt    
1 package veggie Canadian bacon    
vegan cheese of your choice (one that melts well, like Follow Your Heart Vegan     Gourmet’, or Tofutti singles)    
vegan English muffins    
margarine.    
(optional) Vegenaise  
Directions:   Preheat oven to 450 degrees.   Take the block of extra firm tofu and press it to get as much of the water out as you can. After you do that you take a drinking glass which is about the same size around at the top as the English muffins are, cut around the cup (or if you want, press the glass into the tofu) so that the tofu comes out round in shape. Take the round piece of tofu and cut it in half horizontally, so you end up with two circular pieces.
Take the two halves and cut those into thirds, so that you end up with six round pieces of tofu that are about 1/2 inch thick. If you don't want to make 6 English muffins you can cut the tofu into four pieces if you like, which will yield a thicker egg.   On a rimmed baking sheet, pour the apple cider vinegar, olive oil, and salt and mix together.
Put the tofu on this mixture and coat both sides. Bake for 10 minutes on one side, then flip and bake for another 10 minutes. (I usually cut up the extra little pieces of tofu and include them in the cooking, they are good to snack on). 
 Place the veggie Canadian bacon on a large frying pan on a medium low to low heat, flip it often and don't allow it to dry up, as it will turn up on the edges.   After the tofu pieces are baked, turn off the heat and place a slice of the vegan cheese on top of each of the tofu rounds. I usually make the vegan cheese circular as well, but its your call.  Place back in the oven to allow the vegan cheese to melt.   Toast the English muffins, and butter them on both sides with the vegan margarine of your choice, or if you are using Vegenaise put Vegenaise on one side and margarine on the other. 
Place one of the tofu rounds and Canadian bacon slices between the English muffin halves, salt and pepper to taste (if you want) and they are ready to eat.   It sounds like there's not much to them in the way of ingredients, but they come out really well and taste awesome.   Serves: 6 cut recipe in half for smaller servings  

Blueberry-Banana Muffins With Crumb Topping 
3 ripe bananas
1/4 cup vegetable oil
1 cup maple sugar
1 tsp. salt
1 tsp. baking soda
2  cups unbleached flour
3/4 cup fresh or unthawed frozen blueberries
crumb topping 1/2 cup sucanat sweetener 4 Tbsp. nondairy margarine 1/2 cup of unbleached flour Preheat the oven to 350F. In a medium bowl, mash the bananas with the oil and sugar and mix well. In a small bowl, sift together the salt, baking soda, and 2 cups of the flour. Add the dry mixture to the banana mixture and stir by hand until the two are thoroughly combined. Fold in the blueberries.   Pour the batter into a lined muffin pan. In a small bowl, combine 1/2 cup of flour, the sucanat, and the nondairy margarine.
Stir until the mixture forms coarse crumbs then sprinkle the crumbs onto the muffins. Bake the muffins for 25 minutes or until a toothpick inserted in the middle comes out clean.  

Vegan Southwestern Quinoa Burro
A tasty combination of flavored quinoa and red kidney beans are stuffed into a tortilla and topped with a flavorful Southwestern sauce. Makes a fabulous vegan breakfast, lunch or dinner!
1 cup quinoa
2 cups vegetable broth
1 cup cooked red kidney beans
1/2 cup water
1/2 teaspoon minced garlic (I used dried)
1/2 cup nutritional yeast
Sea salt and freshly ground black pepper, to taste
1/2 cup waterSauce:
1/2 cup salsa (I like Organic Pace Picante Sauce)
1/8 - 1/4 cup water
1 Tablespoon non-dairy mayo (I like Vegenaise)
1 teaspoon cumin
1 teaspoon pure maple syrup
1/2 teaspoon lime juice
1/4 teaspoon chili powder blend
Also:2 tortillas
1Avocado, chopped (for garnish)  
1. Add dry, unwashed quinoa to a large dry skillet. Toast until fragrant, stirring occasionally. Add veggie broth and bring to a boil. Cover, lower heat, and simmer until tender (about 15 minutes). Add remaining ingredients (except sauce ingredients), cover, and heat over low flame until beans are warmed through. Add more water if needed to keep the quinoa from sticking.   2. Make the sauce: Add all sauce ingredients to a blender and process until sauce is smooth.   3. In an oven or toaster oven, lightly toast 2 tortillas until warm and slightly crispy. Plate. Divide quinoa/bean mixture in half, and place half the filling inside each tortilla. Roll up or fold tortillas in half. Top with Southwestern sauce drizzle and chopped avocados.   Serves: 2  

Three Bean Chili
INGREDIENTS:   1 orange bell pepper, seeded and cut into 1/2-squares
1 red bell pepper, seeded and cut into 1/2-squares
1 yellow bell pepper, seeded and cut into 1/2-squares
1 yellow onion, coarsely chopped 2-3 cloves garlic, finely chopped
 3-4 tablespoons of oil to saute the veggies
1 teaspoon cayenne pepper
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon dried oregano
2 tablespoons chili powder
3 medium tomatoes, peeled and chopped (or one 16-ounce can diced tomatoes)
1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can corn, drained (or 1-1/2 cups frozen corn, thawed)
Salt and freshly ground pepper, to taste Water or tomato juice as needed 1/4 cup chopped fresh cilantro leaves or fresh parsley (optional)
DIRECTIONS:   1. Heat up the few tablespoons of oil in a heavy 4-quart saucepan over medium heat.     2. Add the bell peppers, onion, garlic, oregano, and chili powder, cayenne, coriander, and cumin, and cook, stirring, for 5 minutes.   3. Stir in the tomatoes, the canned corn, and all the beans, and bring to a boil. Add a little water as needed.   4. Lower the heat and simmer for 30 minutes, adding water or tomato juice as needed if too much liquid evaporates. Season with salt and black pepper, and stir in the cilantro or parsley. Serve in shallow bowls.   Serving suggestions and variations:   *Add a dollop of non-dairy sour cream on top of the chili once it's plated.   *You can obviously use any color variation of bell pepper; the more color variety, the prettier the dish is. Same goes for the beans. You can use all black or white (Navy, Great Northern, etc.) instead of pinto. It's really up to you, your preferences, and what you have on hand.   *Add more cayenne and chili powder to make it hotter.  
Vegan Cornbread (to go with chili)  
Ingredients
2 cups cornmeal
1 cup unbleached all-purpose flour
2 teaspoon baking powder
1/3 cup canola oil
2 tablespoons maple syrup
2 cups soymilk
2 teaspoons apple cider vinegar
1/2 teaspoon salt  
Directions Preheat oven to 350, line a 9x13 baking pan with parchment paper or spray the bottom lightly with non-stick cooking spray.   In a medium bowl, whisk together the soymilk and the vinegar and set aside.   In a large bowl, sift together the dry ingredients (cornmeal, flour, baking powder and salt). Add the oil and maple syrup to the soymilk mixture. Whisk with a wire whisk or a fork until it is foamy and bubbly, about 2 minutes.   Pour the wet ingredient into the dry and mix together using a large wooden spoon or a firm spatula. Pour batter into the prepared baking pan and bake 30-35 minutes, until a toothpick inserted into the center comes out clean. Slice into squares and serve warm.  
Split Pea Soup
1 tablespoon of Coconut or Safflower oil
8 strips of vegan bacon cut and diced into 1/4 inch pieces
1 onion diced
4 cloves of garlic, minced
1 1/2 teaspoons of dried oregano
1 1/2 teaspoons of fine sea salt
3/4 teaspoon of pepper
10 cups of vegan unchicken stock (cubes found at whole foods or health food stores)
 3 cups of split peas
1 carrot, cut up and diced
1 celery stock, cut up and diced  
Heat oil in a 4-6 quart stockpot over medium heat.  Add the vegan bacon and cook for 2 minutes, stirring occasionally.  Then add the onion and cook for 1 minute then add the garlic, pepper, salt and oregano stirring occasionally and cooking for another minute or so.   Stir in the stock and split peas and increase heat to high and bring to a boil, reduce heat and simmer.  Cook for 45 minutes stirring occasionally then add the carrots and celery and cook for another 30 minutes stirring occasionally. Makes 8 cups of soup  

Vegan Lasagna
A meatless and cheese-less lasagna that even your mother could love. The tomato sauce recipe makes enough to serve on the side or to freeze and enjoy later with pasta.  
Tomato Sauce:
2 Tbs. olive oil
1 cup chopped onion
3 cloves garlic, minced
6 oz. can tomato paste
Three (28-oz.) cans peeled plum tomatoes, chopped with juices reserved
1/2 cup chopped fresh basil 1/2 cup chopped fresh parsley
1 1/2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes (optional)
Salt and ground black pepper to taste
Lasagna:
1 Tbs. salt
1 lb. dry uncooked eggless lasagna noodles
2 (16-oz.) packages firm tofu, drained
2 cloves garlic, minced 1
/4 cup chopped fresh basil
1/2 cup chopped fresh parsley
Salt and ground black pepper to taste
For the sauce, in large, heavy saucepan, heat oil over medium heat. Add onion and garlic and cook, stirring frequently, until onion is soft, about 5 minutes. Add tomato paste and cook, stirring, for 1 minute. Add tomatoes with juice, basil, parsley, oregano and red pepper flakes. Cover and simmer over low heat about 1 hour. Season with salt and pepper. Meanwhile, bring large pot of water to boil. When water boils, add salt and noodles. Cook until al dente, about 12 minutes, stirring occasionally. Drain, rinse with water and drain again.   Preheat oven to 400 degrees. Crumble tofu into medium bowl. Add garlic, basil, parsley, salt and pepper. Stir until well blended.   To assemble, spoon about 1 cup sauce over bottom of 13- by 9-inch baking dish. Add layer of noodles and top with one-third tofu mixture. Spoon over about 1 1/2 cups sauce and top with another layer of noodles. Cover with one-third tofu mixture and top with 1 1/2 cups of sauce and another layer of noodles. Top with remaining tofu mixture and 1 cup sauce. Cover with foil and bake 30 minutes. Remove from oven and let stand about 15 minutes before cutting and serving. Serve with remaining sauce. Makes 12 servings.   Per Serving: 219 Cal.; 13g Prot.; 6g Fat; 27g Carb.; 0 Chol.; 493mg Sod.; 3g Fiber.

Brown Rice Pasta with Peanut Sauce, Cabbage and Broccoli  
1 package of brown rice pasta
2 cups of white cabbage
3 cups of broccoli

For the Sauce
1 cup peanut butter, crunchy or smooth
1 cup water
3 tablespoons soy sauce
2 tablespoons lime juice
1 clove garlic, minced
1 tablespoon grated ginger
2 tablespoons coconut milk
First make the sauce by adding all of the ingredients together and blending until smooth.  Set aside.  Boil the pasta per the directions on package.  Lightly steam the broccoli and cabbage.  After draining and rinsing the pasta add the broccoli and cabbage, then add the sauce and stir and serve!  

Tofu-Vegetable Stir-fry with Brown Rice
2 T Olive Oil (though you can use a bit more if you really want to)
1 Package Firm Organic Tofu, cubed
1 Large White Onion, chopped
2 Zucchini, sliced/chopped
2 Cups Broccoli, chopped
1 head Bok Choy, chopped
3 Cloves Garlic, minced
1 Red Bell Pepper, cut in strips or chopped
1 Bunch Asparagus, chopped
GingerSoy Sauce to taste
2 Cups brown rice, prepared  
Prepare two pans; heat 1-2 T of olive oil in each pan.Saute the tofu in one pan, adding soy sauce (this can be optional, but I like the flavor the tofu gets) and about 1 T of freshly grated ginger.  In the second pan, saute the chopped onion and garlic until the onion becomes transparent.Add the rest of the veggies (and soy sauce if you wish to do so), with the exception of the Bok Choy, and saute for another 4 minutes, stirring frequently.Add the Bok Choy and saute for another 3 minutes.  Serve on top of rice and enjoy!  

Black Bean Enchilada Bake
2 cups chopped onion,
fresh 1/2 cup chopped red pepper,
 fresh 1/2 cup of chopped zucchini,
fresh 2 garlic cloves, minced
3/4 cup salsa
 2 teaspoons ground cumin
2 15.8 ounce cans black beans, drained
12 6-inch corn tortillas
2 cups of VEGAN cheese shredded
3 tomatoes chopped (optional)
1/2 cup vegan sour cream (optional)
1/2 cup sliced black olives (optional)
Preparation: Preheat oven to 350 degrees. Combine onion pepper, zucchini,garlic, salsa, cumin and black bean in large skillet and bring to simmer over medium heat. Cook, stirring frequently for 5 minutes.   Arrange 6 tortillas in bottom of 9" x 13" baking dish overlapping them as necessary. Spread half of bean mixture over tortillas and sprinkle with half of cheese. Repeat layering process with remaining tortillas, bean mixture and cheese.   Cover dish with foil and bake 15 minutes. Carefully remove foil and serve warm. Garnish with tomatoes, vegan sour cream and olives and serve!  

Vegan Mac n Cheese
I love this recipe.
2 cups of veggie broth
1/4 cup of whole wheat flour
3 garlic cloves minced
1 teaspoon of miso
1 teaspoon of pepper
2 teaspoons of thyme crumbled
1/8 teaspoon of turmeric
3/4 cup of red star nutritional yeast
1 tablespoon of fresh lemon juice
1 teaspoon of dijon mustard
1 tablespoon oil I package of brown rice pasta

Boil water and add pasta.  while the pasta is cooking combine the broth and flour in a measuring  cup and whisk until clumps are gone.  Preheat a saucepan over medium-low heat, place the oil and garlic in the pan but do not burn the garlic!  cook for 2 minutes and then add thyme, miso and pepper and cook another 10 seconds.  Then add the broth, turmeric, nutritional yeast and raise heat to medium high while whisking the mixture for 3 minutes.  It should begin to bubble and thicken so continue to stir for 2 more minutes.  Add the lemon and mustard and cook until it resembles a thick melty cheese.   Serve over pasta.  You can add veggies, tofu dogs or if you want to make a baked dish you can double the cheese recipe- crumble tofu at the bottom of a glass 9 x 13 pan, add a tablespoon of olive oil, one teaspoon of salt and 2 tablespoons of lemon juice.  mix up the tofu with the oil, juice and salt and then add a 1/2 cups of the cheese mix to the tofu mixture and mix add the pasta and then add more cheese mixture and stir well.  press the pasta down and then put the remaining sauce over and press again and bake at 350 for 20 minutes!