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Vegetarian Breakfast

Phen375

Since we were kids, we have heard how a vegetarian breakfast is the most important meal of the day. Well, actually, you probably never heard that, but we do know breakfast is important.

Your body hasn’t had nourishment for 7 or 8 hours at least and your metabolism is slowing down (you are burning calories slower). Eating restarts the calorie burning process and delivers energy to your much needed self.

But you can do without bacon and eggs. Try a meatless breakfast. They are actually pretty good! Here are a few of my favorite vegetarian recipes for you to try. If you would like to add your own recipe, scroll to the bottom of the page, type in your recipe, and hit submit. Now, as we say in Kentucky, “Get to cooking!”

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Blueberry/Peach Tofu Wraps

Catagory: Vegetarian Breakfast

Get Ready for a Real Surprise!!

Plain wraps (used to make burritos)2 peaches sliced (can also use apples)1 Package Soft Tofu (silken tofu is best)Blueberries (I like loads of blueberries!)Honey or Maple Syrup1-2 Tbs butter

Get a couple of wraps and heat them up in oven slightly. In pan, place peaches or apples with 1 Tbs butter and cook until almost soft and glazy looking. In a separate pot, cook blueberries and add maple syrup or honey to mixture. Scoop Peaches or apples onto wraps and add some soft Tofu. Spoon Blueberry mixture over tofu and wrap it all up. (This can be juicy so be prepared!)

Enjoy this high energy breakfast!

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West Coast Granola

Catagory: Vegetarian Breakfast

2-2 1/2 Cups Rolled Oats1/4 cup Canola Oil1/4 cup Maple Syrup1/4 cup Corn Syrup3-4 tablespoons Wheat Germ3-4 tablespoons BranYour choice of nuts, coconut, and dried fruit

Preheat oven 300FMix all ingredients together, reserving the fruit for later.Spread evenly on a parchment covered cookie tray.Bake for 5 minutes. Sprinkle fruit on evenly – add raisins in the last few minutes as they can get hard and crunchy if put in too soon.Turn tray in oven and bake for a further 5 minutes.Granola should be nice and toasted and smell greatTurn oven off and leave in tray to cool, with the oven door wide open.Cool before sealing in an air tight container.

Great when added to yogurt. The choices of what to add are endless. Examples of my favourites are, dried cranberries, cashews, coconut and raisins.Make sure to add any dried fruits in the last few minutes as it has a tendency to get hard and chewy.The sky is the limit with this recipe.

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Tofu Mash

Catagory: Vegetarian Breakfast

2 cups soft tofu pinch of turmeric half tablespoon tamari sauce 1/4 cup chopped red pepper half-one small onion one grated carrot 2 teaspoons olive oil for the pan

1) Mash tofu with tamari and turmeric until mixed.

2) Heat oil over medium high.

3) Saute onion until translucent. Add red pepper and saute a minute more.

4) Add tofu mixture and keep heat at medium high. Let it sizzle, stirring occasionally, for five minutes, until the liquid is separated from the tofu.

5) Drain off the liquid–there should be a fair bit–and cook for another two minutes. Drain any more excess liquid.

6) At this point it should look like scrambled eggs. I prefer this to recipes that call for firm tofu because the texture of this mimics scrambled eggs. Serve.

Serves: 2

Preparation time: 20 minutes

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Vegan Breakfast Pita

Catagory: Vegetarian Breakfast

4 – Morningstar Farms Veggie Sausage patties1/4 cup sliced sweet onion1/4 cup sliced mushrooms1 red potato1 – 2 slices soy cheesewhole wheat pita bread pockets1 tbsp. olive oil

Microwave red potato for 3 minutes or until tender. slice in 1/4 inch thick wedges or slices.chop up veggie sausage and saute with all the veggies and sliced potato in 1 tbsp. olive oil. place soy cheese into pita pockets and fill with sauteed mixture. Enjoy!

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Wicklow “Pancakes”

Catagory: Vegetarian Breakfast

2 medium onions, sliced1 ½ lb/675g potatoes, sliced6 tbsp/90ml olive oilsalt and black pepper6 eggsparsley

1-Blanch the potatoes, then fry with the onions in the olive oil until they are very well cooked – do try not to brown either the onions or the potatoes. Drain off the excess oil, season to taste.

2-Whisk the eggs in a large bowl, then add the potato and onion mixture, along with somechopped parsley. Put a little oil in a pan and pour some of the mixture in until it is nearly 1in/2cm thick.

3-Cook over a moderate heat until reasonably firm, then turn over with the help of a dinner plate. Cook for a few minutes and turn out.

4-Cut into wedges and eat hot or cold.

Serves 4

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Avocado Soufflée Omelette

Catagory: Vegetarian Breakfast

1 green pepper3 tbsp/40g/l ½ oz butter1 ripe avocadodash lemon juice4 eggs, separatedsalt and freshly ground black pepper

1-De-seed and slice the green pepper. Heat a little of the butter in a pan and fry gently until soft. Set aside.

2-Cut the avocado in half. Remove the stone and remove the flesh from the shell in one careful movement with a palette knife. Slice the avocado and sprinkle with lemon juice.

3-Beat the egg yolks and season with salt and pepper. Whisk the whites and fold the two together.

4-Heat half the remaining butter in a pan and pour in half the omelette mixture. Arrange half the avocado and green pepper on one side of it. When lightly set, fold the omelette in two, slide outof the pan and keep hot until you have made the second omelette in the same way.

Serves 2

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Banana Burrito

Catagory: Vegetarian Breakfast

1 ripe organic banana per person1 whole wheat/sprouted grain tortilla per person2 Tbsp natural organic peanut buttercinnamin1/4 c granola per person

Warm the tortilla in the microwave a few seconds then spread with peanut butter, slice banana into thin slices and arange on top of tortilla, sprinkle with granola and top with cinnamin, roll up and enjoy!

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Breakfast Crumble

Catagory: Vegetarian Breakfast

Ingredients:8 ripe pears, peeled and sliced 100g unsalted or salt reduced butter1 tablespoon honey

300g oats (not instant oats, although they will still work)150g unsalted or salt reduced butter, melted2 tablespoons honey, melted with the butter

Method: Pre heat the oven to 200ºC.Melt the butter in a pan until foaming, add the pears and toss/stir until evenly coated. Cook for one minute on a medium heat. (If the pears are a firm varietal, at this point cook for a further 3 -4 minutes just to soften them.) Add the honey and stir until melted. Place in a baking dish.In a bowl mix the oats and melted butter/honey mix. Place oat mix on the pears and press slightly. Bake in the oven until the oats toast golden brown, about 30 minutes.Serve with yoghurt.

Anthony’s Tip:The pears used in this dish can be any varietal, I usually make this dish when I have pears getting too blemished and nobody will eat them fresh. Crisp cooking pears like Corella or Beurre Bosc are equally as good and add a different textural element to this dish.

A variety of nuts, seeds and dried fruits can be added to the oat mix. Do not overload the oats with heaps of these things, simply add one, two or three ingredients at a time. Then next time add a couple of different nuts or fruits. Things like sesame seeds, pumpkin seeds, sunflower seeds, walnuts, slivered almonds, almond meal, roasted hazelnuts (peeled and crushed), pecan nuts, sultanas, currents, mixed dried fruit, individual dried fruits (like pears, apples, apricots or peaches) chopped, dried paw paw and pineapple pieces

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Peanut Fruit Roll

Catagory: Vegetarian Breakfast

1/4 cup peanut- finely chopped3/4 cup of flour1/3 cup of butter1/3 cup of peanut butter1 flour tortilla shell1 cup of various dried fruits

In a bowl, mix together the flour, the butter, and the peanut butter until the mixture is creamy. Then add the peanuts and mix until fluffy. Then spread the mixture on to the tortilla shell* IMPORTANT. DO NOT ROLL UP THE SHELL* and bake 350 degrees farinheit for 4-6 minutes. Then put the various fruits on top of the mixture and roll up the tortilla shell. ENJOY!

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