• Smoked tofu
• Soy sauce
• Veg oil

Not the healthiest of breakfasts, but yummy none-the-less, & you can always make them with wholemeal flour (try to get fine, wholemeal pastry flour though). A girdle is an old-fashion flat pan with no sides; any frying pan will do, but they work best with a heavy bottomed one, like a cast iron pan.

• 4 oz plain flour
• 3/4 ts bicarbonate of soda
• 1/2 ts cream of tartar
• 1/2 ts salt
• 1/2 oz of marg
• 1/4 oz of sugar
• 3 or 4 Tbs vegan soured cream (Tofutti Sour Supreme is a good brand. If anyone has a recipe for homemade vegan soured cream we'd love to see it - post it into Fakes & Substitutes!)
• marg for the pan & to serve
• can also serve with jam

Sift the flour, bicarb, cream of tartar & salt. Rub in the marg, until it resembles fine, dry breadcrumbs. Stir in the sugar.

Mix in enough sour cream to make a soft, not-too-sticky dough, and knead lightly to make it smooth. Flatten this into an about 1cm thick round. Cut into 6 wedges.

Lightly greasy your pan with marg, and heat on low-moderate. Cook the scones for about 4-5 minutes on each side, regreasing the pan as necessary - they should double in thickness. I tend to flip them a couple of times so the middle has time to cook without the outside burning.

To serve, split open and spread with marg and/or jam. We normally have them hot, but they're also fine cold. They don't store well though - eat the day you make them.

Ok so this isn't my own recipe but it is worht sharing... it is from the Now and Zen Epicure cookbook

8 ounces (about 1/2 standard package) of firm tofu pre-pressed (I find it is better to freeze then thaw the tofu, squeeze excess liquid out, gives a better texture)

2-3 tablespoons oil

3 tablespoons nutritional yeast

1 teaspoon liquid smoke

3 tablespoons soya sauce

Slice tofu in 1/8: slices and about width of bacon. Heat oil and cook tofu on medium until golden brown and crisy on one side, flip and do other side. Sprinkle with nutritional yeast then add soya sauce and liquid smoke (I mix the two together first in a bowl and brush on) stir quickly to coat evenly. Cook a little more and serve!

It's great with tofu scrambler and hash browns. make extra for bacon tomato sandwiches

I think potato cakes are originally Irish, but all the Irish recipes I've come across have had things like buttermilk & bicarbonate of soda in - these are far simpler to make.

Makes 2 cakes

• 1 cup cooked, cold mashed potatoes*, pumpkin or sweet potato*
• pinch of salt
• 1 cup or more of plain flour

Stir the salt into the potatoes. Mix in at least a cup of flour. You can keep adding flour until no more will mix in - makes for a firmer cake, but can make them too heavy for some people's tastes. You can put this in the fridge until later if you're not ready for it immediately (freezes well too).

Split in to two pieces (or more, depending on how much you want to make at a time), & roll out to about 1/4 - 1/2 inch think.

Grease a heavy skillet with a little marg, & heat on low-medium. Cook each side until it's lightly browned, then serve spread with marg or as part of a full cooked breakfast.

This mix also makes Gnocchi - see 'Italian mains & sides'.

*You can peel the potato or sweet potato if you like, but I never bother - the skin just breaks up as you mash them.

You can increase or decrease the amount of dates to make it more or less sweet, but you’ll also make the final granola more or less chewy. I used 20 dates last time I made it, & found it too sweet for my tastes, & too chewy to really be granola – still tasted good though. (The photo is from the batch I made with too many dates in - you can still see some pieces of date in there - but it gives you some idea of the size of the nuts.) The cinnamon is mostly there to make the whole thing taste a little sweeter – you can also add a pinch of salt if you like, which will make it taste sweeter still.

Linda, you are sooooo decadent

I put it in the fridge, so it is like ice-cream, but for breakfast you'd rather have it as a shake.

Ingredients:

- 300 ml soy milk

- 1 or 2 tablespoons ground flaxseeds

- 2 tablespoons carob powder or cacao powder

- 1 teaspoon agar-agar ( optional )

- 5 tablespoons rolled oats ( quaker )

- 5 tablespoons oat bran

- 1-2 tablespoons brown sugar or other sweetener you like.

   Soak quaker and oat bran overnight with agar-agar in 500 ml water.

   Cook in the morning till it gets a porridge-like consistency. Add a bit of salt.  You can also add  ground cinnamon and/or vanilla.

   When it is cool, put it in the blender with all the other ingredients and add water till all the mix makes about 1500 ml.

   Blend well.

   It makes  4-5 servings.

  (  You can use any other cereal you like instead of oats.  I like the combination of  oats and amaranth! )

   Bon appetit!

Sorry, meant to post this a while back but forgot.

Banana pancakes are quite popular in Hawaii. When I saw Linda's recipe for banana milk in the drink section, I got the idea to make a vegan version using her banana milk instead of my usual walnut milk in my pancake recipe.

It really turned out well. Infact, my husband says these are the best pancakes I have ever made!

Thanks, Linda!
Here is the recipe.

Blender Banana Pancakes

http://www.youtube.com/watch?v=SKkv_LGzyTE Breakfast sandwhich Part 1

http://www.youtube.com/watch?v=pWUWDln7uYw Breakfast sandwhich part 2

 [ send green star]

• 1 medium eggplant
• 1 tablespoon paprika
• 1 tablespoon smoked paprika (optional, not raw)
• 2 tablespoons apple cider vinegar
• 2 tablespoons sunflower oil
• 1 tablespoon raw agave
• ½ teaspoon salt, or to taste
• 1 tablespoon water

Slice the aubergine thinly, lengthwise (Mine were about 3mm thick, but ended up paper thin once dried). Mix the rest of the ingredients together, then rub this mix into the aubergine slices. Lay them out on your dehydrator trays, and dry at 115 degF for about 12 hours, or until dry.


(The whole batch contains about 420 cals)

I'm definitely going to try the potato pancakes! Sounds YUM!

Those potato pancakes do sound yummy.

Oops, I just noticed that my last post had the wrong title. It should be called 'Aubergine (Eggplant) Bacon - raw'

A couple of years ago our beloved Tofu Scrambler mix was unavailable for several months & looked like it might never be seen again. So, we had to come up with our own version. After a lot of trial & error, we came up with this one, & now can't go back to the original:

To make the scrambler mix

Grind some dried veg, using e.g. a hand-grinder or clean coffee grinder. We use the Just Tomatoes 'Organic Just Veg' brand, and usually grind half a tub (about 2 oz). Then add about 1 & ½ times the volume of barley flour as you have in ground veg. To that add 1/2 ts cayenne powder, 1 ts paprika, 1 ts cinnamon and 1-2 ts turmeric. That's your basic scrambler mix.

To make tofu scrambler (for 2 people)

1 small onion or shallot, chopped very finely
1 14 oz. block of firm or extra firm tofu
1 tsp yeast extract (e.g. marmite), or to taste
1 Tsp soy sauce
1/4 cup nutritional yeast flakes, or to taste
1/3 cup scrambler mix (approx.)
1 level tsp margarine
optional: 1/4 bag of baby leaf spinach

Drain the tofu.  To do this we wrap it tightly in a clean tea towel and place about 2 lbs worth of weights on top, leaving it for 30 mins to a few hours depending on how dry you want it.  Once drained, place it onto a plate and mash it with a fork, giving it something like a scrambled egg consistency.  Coat thoroughly in the scrambler mix (typically something like 1/3 cup), stirring it in with the fork; if you use too much, it won't coat the tofu, it'll just be left on the plate.

In a frying pan (we use an 11" cast iron one), fry the onion in the margarine at a medium-high heat until it begins to brown.  Turn down to medium-low and stir in the tofu, stirring occasionally with a wooden spatula. Reduce the heat if it begins to stick. After 2 minutes add the yeast extract, and stir into the mix thoroughly. After another 2 minutes, add the spinach (if used), immediately followed by the soy sauce.  [Put toast or muffins in the toaster now].  Fry for about another 2-3 minutes, stirring occasionally, until either the spinach is wilted or it reaches the desired consistency.  Remove from heat, scrape off anything stuck to the bottom of the pan, stir in the yeast flakes (you may wish to use less if you haven't developed a taste for it; it makes the flavour more rich and "yolky"), and serve immediately (If you cook it after the yeast flakes are added they seem to melt & make the whole thing a bit gooey).

Best served on thick toast, English muffins or similar.  Add salt and ground pepper to taste if desired.  For true decadence, top with some very lightly fried grated black truffle .
Scale recipe as desired, but try not to pile the tofu too thickly; a larger amount requires a broader pan.

Variations:

1) Pre-fry a small potato chopped into 1/4" cubes until cooked, before adding the onion.
2) Stir 1 tbsp of curry powder into the mashed tofu before adding the scrambler mix (in this case use less yeast flakes at the end).  Works well with savoury eastern meals.
3) Add some finely-chopped hot peppers to the onion mix, and use some sort of vegetable stock rather than marmite and yeast extract.  Sprinkle with some fresh cilantro.  Works well in breakfast burritos.