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2 Reviews |  By blucoat

A delicious, healthy, easy, and custardy vegan French toast from Isa Chandra Moskowitz's new cookbook, "Vegan Brunch". Recipe is very low effort but requires 30 minutes soaking time. TIP: These french toast recipes call for stale bread because it’s going to be soaking up custard, but you still want the bread to hold its shape. Fresh bread will get mushy and, worst case scenario, fall apart. A 3 day old loaf should be just fine and 5 days old might be too late (make it into breadcrumbs instead.) If you have only a fresh baguette, toast slices at 300°F oven for about 10 minutes, until they are hardened a bit but not toasted.

Recipe #384440

Here in Australia many people make their own museli. It's a great way to include exactly what you want as well as avoiding the possibilities of high suger/salt/fat in the supermarket options. It's easy to sub ingredients in and add more or less depending on your own taste. I dislike dried fruit, but my husband loves it, so I chop it into small pieces and keep it next to the museli so that he can add it as he takes a bowlful. We tend to eat this museli with natural yoghurt and fresh seasonal fruit or frozen cherries. If I putit together right before I leave for work it's still good to eat when I get there! It can also make a good dessert served with the same ingredients as above layered in a pretty glass.

Recipe #337588

Vegan french toast. I haven't tried this, I'm just posting it for safe-keeping.

Recipe #173113

Based on the berry smoothie recipe from The Joy of Vegan Baking.

Recipe #306757

This is 100%alive food it is very healthy,found on chet day dayzines web site .This is an early bircher benner muesli system,modified by john.h.tobi to be more palatable than the original version, It is recommend to use only whole grains-not ground or cracked...

Recipe #307063

1 Reviews |  By Prose

These freeze well if you wrap them individually. Then you can remove them one or two at a time and microwave for about a minute. They are best enjoyed with a fork since they are a bit crumbly. I like to sprinkle them with Braggs aminos before serving but I bet they would also be really good with some vegan gravy! I got this recipe from The Great American Detox Diet by Alex Jamieson (of Supersize Me fame). Cooking time includes cooling.

Recipe #248292

I read the recipie for this in a crock pot, but mine is rather large and I only wanted to make 1 serving. My Mom has been cooking whole wheat "wheat berries" in a thermos overnight, so I tried the steel cut oats, turned out perfect, so easy! I will definetaly do it again, and wanted to share

Recipe #285466

Leftover cooked grains can be eaten for breakfast, lunch or dinner. Exchange tofu for eggs and sesame seeds for cheese if you'd like to make this vegan, and mix it up!

Recipe #283904

Nice vegan breakfast. (or whenever).

Recipe #242636

Warm, filling, and healthy! The cooking time includes 8 hours for chilling before cooking.

Recipe #239244

From the TVP cookbook

Recipe #203976

Serve with Yuba Bacon (Recipe #198717) and whole grain toast From the book called Kathy Cooks. The recipe was her son's favorite.

Recipe #198716

From Kathy Cooks. Serve with Valkmiki Eggless Scramble (Recipe #198716) and whole grain toast.

Recipe #198717

Egg and chips is one of my all time favourite meals - I'm a classy girl! I always worry about frying the eggs so discovered that they work in the oven (best not ask how). The best potatoes to use for this are King Edward or Maris piper.

Recipe #184298

Ornish recipe for Granola which is listed in his Heart Disease Reversal Diet. Created by Chef Mary Carrol

Recipe #191493

1 Reviews |  By L DJ

Spiced with cardamom and cinnamon I serve these with maple syrup and sprinkle with toasted pecan pieces.

Recipe #191768

Spicy Hash Browns - Homemade

Recipe #519

Even though this says "summer" it's something that we eat year round. The biggest reason is that this is a lacto-fermented grain. Lacto-fermentation is good for several reasons, but we focus on the fact that it neutralizes unhealthy chemicals found in grains and adds beneficial micro-organisms to our oatmeal. This makes our morning bowl of oatmeal more digestible and increases the healthy flora in our intestinal tracts. Prior to treating our oatmeal this way, my daughter had a very hard time digesting grains. After learning how to lacto-ferment grains, she will eat bowls of the stuff in the morning. I add sweetener to the fruit, which I know isn't always a great thing, but do what suits you best. We double the recipe and make two batches a week for my two kids and I, so clearly this is a staple in our house.

Recipe #185645

From the Whole Foods website. These turned out tasty and did not last long in our house. I have not made a lot of scones before, so I don't really know how they compare to others. We enjoyed them, however. They are not super sweet and tasted great with my morning coffee. This is from Whole Foods so the recipe called for all organic ingredients.

Recipe #176296

Schnecken means “snails,” which is what these coiled buns resemble. They are much stickier, puffier, gooier and generally more over the top than ordinary Cinnamon Buns. These are just drop-dead good! I had them at a friend’s house and stopped on the way home and bought the cookbook that the recipe came out of: How to Be a Domestic Goddess, by Nigella Lawson. I liked these even better than the Cinnamon Buns we drove for over an hour to get (only to wait in very long lines) at Knaus Berry Farm in Florida! Preparation time does not include time for letting dough rise(One hour and 20 minutes).

Recipe #120479

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