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AngelsCancerFightingKitchen
Breakfast Page

4 Grain Pancackes & Waffles
 
 

Ingredients:

1 1/4 cups whole wheat flour

1/2 cup cornmeal

1/3 cup quick-cooking rolled oats

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

2 cups non dairy buttermilk

1/3 cup soy margarine, or equivalent margarine replacer 

3 Tbs. pure maple syrup

2 eggs, beaten, or equivalent egg replacer

Procedure:

Combine dry ingredients and liquid ingredients in separate bowls. Stir together and cook as you would for pancakes or waffles.

*To make buttermilk, use 1 Tbs. lemon juice or vinegar per cup of milk. Combine and let sit for a few minutes to curdle the milk. Works for either dairy or non-dairy milks.

Apple Ginger Muffins
 
 

Ingredients:

1/4 cup golden raisins

3/4 cup orange juice

2 Tbs. minced crystallized ginger

1 tsp. cinnamon

1/2 cup grated apple

1/2 cup mashed banana  

1 Tbs. lemon juice

1/2 cup milk or dairy-free milk

1 egg, or equivalent egg substitute

1-1/2 cup whole wheat flour

1/2 cup soy flour

1 Tbs. baking powder

Procedure:

Combine raisins, orange juice, crystallized ginger, cinnamon, apple, banana, and lemon juice in a large bowl. Let sit at least 1 hour. Add milk and egg. Combine whole wheat and soy flours and baking powder. Add to liquid mixture. Fill muffin tins 2/3 full. Bake at 375 degrees for 15-18 minutes. Makes 1 dozen muffins.

Breakfast Couscous
 
 

Ingredients:

3/4 cup water

1/4 cup orange juice

1/2 cup couscous

1/4 cup raisins

1/2 cup sliced bananas

2 tablespoons apple juice

1/4 teaspoon cinnamon

Procedure:

Combine all ingredients in saucepan. Bring to boil, cover, and cook for 5 minutes. Let rest 3 minutes. Serve hot.

Low-Fat Granola
 
 

Ingredients:

1/4 cup golden raisins

3/4 cup orange juice

2 Tbs. minced crystallized ginger

1 tsp. cinnamon

1/2 cup grated apple

1/2 cup mashed banana  

1 Tbs. lemon juice

1/2 cup milk or dairy-free milk

1 egg, or equivalent egg substitute

1-1/2 cup whole wheat flour

1/2 cup soy flour

1 Tbs. baking powder

Procedure:

Combine raisins, orange juice, crystallized ginger, cinnamon, apple, banana, and lemon juice in a large bowl. Let sit at least 1 hour. Add milk and egg. Combine whole wheat and soy flours and baking powder. Add to liquid mixture. Fill muffin tins 2/3 full. Bake at 375 degrees for 15-18 minutes. Makes 1 dozen muffins.

Tofu Rancheros
 
 

Ingredients:

For a delicious brunch, serve these spicy, Mexican-style tofu "omelets with vegetarian sausages.

OMELETS:

2 10.5-oz pkgs. reduced-fat, extra-firm, silken tofu, or 1 lb reduced-fat, firm, regular tofu

1 cup reduced-fat soymilk

tsp. turmeric (optional)

cup nutritional yeast flakes

1 green onion, chopped

tsp. salt

RANCHERO SAUCE:

1 medium onion, chopped

1 14-oz can diced tomatoes, drained

cup juice from the canned tomatoes

2 Tbs. pickled jalapenos, chopped

2 cloves garlic, minced

tsp. salt

4 corn tortillas, heated

Dairy or non-dairy sour cream

Procedure:

Preheat the oven to 400 degrees. Have ready 2 9" lightly oiled or non-stick metal pie pans. Blend the omelet ingredients together in a blender or food processor until very smooth. Divide the mixture evenly between the two prepared pans, and smooth the tops. Bake for 35 minutes.

Prepare the Ranchero Sauce as the omelets are baking. Steam-fry all the sauce ingredients together in a lightly oiled skillet until the onion are soft. Remove half of the sauce, and puree it in a blender or food processor. Pour the pureed mixture back into the skillet with the rest of the sauce, and keep warm until ready to serve.

To assemble the Tofu Rancheros, heat the tortillas by "dry-frying" them on a very hot, ungreased skillet (preferably cast iron) for a few seconds on each side, just until hot and slightly crispy. Divide the baked "omelets" in half, carefully loosen with a spatula, and place one half (folded, if necessary) on each heated tortilla. Top each serving with the Ranchero Sauce and sour cream. Serves 4.

Blueberry Cornmeal Pancakes
 
 

Ingredients:

Makes 12 - 4 inch pancakes

1 cup soy milk

1/2 cup water

1 cup whole wheat flour

1/2 cup stone ground cornmeal

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup fresh blueberries

2 tbs canola oil for frying

Procedure:

1 Preheat oven to 200 degrees F (95 degrees C).

2 In a small bowl combine the soy milk and water.

3 In a large bowl, combine the flour, cornmeal, baking powder, baking soda and salt. Stir in the soy milk mixture just until combined. Fold in the blueberries and let the batter sit for 5 minutes.

4 Lightly oil a skillet or griddle and heat over medium heat. Pour about 1/4 cup of batter onto the hot griddle and cook until pancakes are bubbly on top and edges are slightly dry looking. Turn an cook until pancakes are browned. Transfer to a baking sheet and keep warm in the oven while cooking the remaining batter. Serve warm with syrup or jam.