Breakfast ideas for World Vegetarian Week?

Question

Breakfast ideas for World Vegetarian Week?

Answer 1

it depends on what type of veggie you are...

lacto-ovo: oatmeal with bananas mmm..or cream of wheat or that new meal replacement drink yor health, (it tastes awesome too)

flexi: scrambled eggs with cheese and spinach (sounds gross, tastes great!)

hope it helps

Answer 2

http://www.your-vegetarian-kitchen.com/h...

has an entire section on Eggless  Vegetarian Breakfasts including a Vegetarian  Eggless Omelet Attento and there are more than 2 dozen Eggless Muffin Recipes incluing some that are gluten free and dairy free!

Here are several of them:

Your Basic Run of the Mill Marvelous Eggless Vegetarian Muffin

Your Basic Run of the Mill Marvelous Eggless Vegetarian Muffin made in your vegetarian kitchen to delight the soul. Yum!!!

pre-heat oven to 375º -- grease muffin tins

What you need:

Large Bowl

Measuring Cups and Spoons

Silicone Spatula

Muffin Tins

Spring Action Ice Cream Scooper

Ingredients:

2 Cups Unbleached White Flour

¼ Cup Organic Vegan Sugar

1 Tbs. Rumford Aluminum Free Baking Powder

½ tsp. Sea Salt

1 Cup Organic Milk

¼ Cup Canola or Corn Oil

1½ tsp. Ener-G Egg Replacer or  OrgraN No-Egg

2 Tbs. Spring or RO Water

Mix dry ingredients

Create a well

Pour in the milk, egg-replacer mixture and oil all at once

Stir only to mix and moisten the batter which should be lumpy and not smooth

Use an ice cream scoop to portion the batter

Bake 20 – 25 minutes until golden

Remove muffins from muffin tin at once

Serve hot or set on a rack to cool

Should you prepare muffins ahead of time, wrap them when still slightly warm in plastic wrap to maintain a soft, fresh product

Gilding the Lily

For a finished touch, glaze or sprinkle muffins with Organic Vegan Sugar Crystals.

Eggless Pecan Vegetarian Muffins

Eggless Pecan Vegetarian Muffin made in your vegetarian kitchen delight everyone. Yum!!!

pre-heat oven to 375º -- grease muffin tins

What you need:

Large Bowl

Measuring Cups and Spoons

Silicone Spatula

Muffin Tins

Spring Action Ice Cream Scooper

Ingredients:

2 Cups Organic Unbleached White Flour

¼ Cup Organic Vegan Sugar

1 Tbs. Rumford Aluminum Free Baking Powder

½ tsp. Sea Salt

1 Cup Organic Milk

¼ Cup Canola or Corn Oil

1½ tsp. Ener-G Egg Replacer or OrgraN No-Egg

2 Tbs. Spring or RO Water

Add ¼ Cup Organic Vegan Sugar and ½ Cup chopped Pecans to the batter

When the tins are filled, top off with nut halves or more nut pieces

Mix dry ingredients in a large bowl

Create a well

Pour in the milk, egg-replacer mixture and oil all at once

Stir only to mix and moisten the batter which should be lumpy and not smooth

Use an ice cream scoop to portion the batter

Bake 20 – 25 minutes until golden

Remove muffins from muffin tin at once

Serve hot or set on a rack to cool

Should you prepare muffins ahead of time, wrap them when still slightly warm in plastic wrap to maintain a soft, fresh product

Gilding the Lily

For a finished touch put a perfect pecan half on top of each muffin before baking.

Eggless Date Nut Vegetarian Muffins

Eggless Date Nut Vegetarian Muffin made in your vegetarian kitchen delight everyone at breakfast or brunch. Yum!!! Pre-heat oven to 375º -- grease muffin tins

What you need:

Large Bowl

Measuring Cups and Spoons

Silicone Spatula

Muffin Tins

Spring Action Ice Cream Scooper

Ingredients:

2 Cups Unbleached White Flour

¼ Cup Sugar

1 Tbs. Aluminum Free Baking Powder

½ tsp. Sea Salt

1 Cup Milk

¼ Cup Canola or Corn Oil

1½ tsp. Ener-G Egg Replacer

2 Tbs. Spring or RO Water

Add ¼ Cup Sugar

1 tsp. Cinnamon

½ Cup chopped Pecans to the batter

½ Cup Date pieces to the batter

When the tins are filled, top off with nut halves or more nut pieces

Eggless Maple Date Vegetarian Muffins

Eggless Maple Date Vegetarian Muffin made in your vegetarian kitchen delight everyone at breakfast or brunch. Yum!!!

pre-heat oven to 375º -- grease muffin tins.

What you need:

Large Bowl

Measuring Cups and Spoons

Silicone Spatula

Muffin Tins

Spring Action Ice Cream Scooper

Ingredients:

2 Cups Unbleached White Flour

¼ Cup Sugar

1 Tbs. Rumsford Aluminum Free Baking Powder

½ tsp. Sea Salt

1 Cup Milk

¼ Cup Canola or Corn Oil

1½ tsp. Ener-G Egg Replacer

2 Tbs. Spring or RO Water

Add ¼ Cup Maple Sugar

1 tsp. Cinnamon

½ Cup Date pieces

Pour in the milk, egg-replacer mixture and oil all at once

Add a squeeze of lemon juice

Stir only to mix and moisten the batter which should be lumpy and not smooth

Reserve ½ Cup flour

Dredge the 1½ Cups Blueberries in it

Fold into the batter last

Use an ice cream scoop to portion the batter

Sprinkle top with Sugar and Spice

Bake 20 – 25 minutes until golden

Remove muffins from muffin tin at once

Serve hot or set on a rack to cool

If you prepare muffins ahead of time, wrap them when still slightly warm in plastic wrap to maintain a soft, fresh product

Gilding the Lily

For a finished touch put a perfect pecan half on top of each muffin before baking.

______________________________________...

Eggless Blueberry Vegetarian Muffins

In your vegetarian kitchen the taste of Summer comes alive in our Eggless Wild Blueberry Vegetarian Muffins. These are guaranteed to win you rave reviews and happy smiles around the breakfast table.

pre-heat oven to 375º -- grease muffin tins

What you need:

Large Bowl

Measuring Cups and Spoons

Silicone Spatula

Muffin Tins

Spring Action Ice Cream Scooper

Ingredients:

2 Cups Unbleached White Flour

¼ Cup Sugar

1 Tbs. Aluminum Free Baking Powder

½ tsp. Sea Salt

1 Cup Milk

¼ Cup Canola or Corn Oil

1½ tsp. Ener-G Egg Replacer

2 Tbs. Spring or RO Water

1½ Cups Fresh Blueberries

A squeeze of Lemon Juice

Mix dry ingredients

Create a well

Pour in the milk, egg-replacer mixture and oil all at once

Add a squeeze of lemon juice

Stir only to mix and moisten the batter which should be lumpy and not smooth

Reserve ½ Cup flour

Dredge the 1½ Cups Wild Blueberries in the flour

Fold into the batter last

Use an ice cream scoop to portion the batter

Sprinkle top with Sugar and Spice

Bake 20 – 25 minutes until golden

Remove muffins from muffin tin at once

Serve hot or set on a rack to cool

If you prepare muffins ahead of time, wrap them when still slightly warm in plastic wrap to maintain a soft, fresh product

Gilding the Lily

For a finished touch put a sprinkle of Organic Vegan Sugar on top of each muffin before baking.

______________________________________...

Eggless Apple Oat Bran Vegetarian Muffins

Another delicious Eggless Apple Oat Bran Vegetarian Muffin made in your vegetarian kitchen to delight the family and weekend guests.

pre-heat oven to 375º -- grease muffin tins

What you need:

Cutting Board

Paring Knife

Large Bowl

Measuring Cups and Spoons

Silicone Spatula

Muffin Tins

Spring Action Ice Cream Scooper

Ingredients:

2 Cups Oat Bran

½ Cup Organic Light Brown Sugar

1 Tbs. Aluminum Free Baking Powder

½ tsp. Sea Salt

1 ½ tsp. Cinnamon

1 Cup Milk

¼ Cup Canola or Corn Oil

1½ tsp. Ener-G Egg Replacer

2 Tbs. Spring or RO Water

1 Cup diced Macintosh or Cortland Apple

A squeeze of Lemon Juice over diced Apple

Mix dry ingredients

Create a well

Pour in the milk, egg-replacer mixture and oil all at once

Add a squeeze of lemon juice

Stir only to mix and moisten the batter which should be lumpy and not smooth

Reserve ½ Cup flour

Dredge the 1 Cup diced Apple in it

Fold into the batter last

Use an ice cream scoop to portion the batter

Top with a sprinkle of rolled oats

Bake 20 – 25 minutes until golden

Remove muffins from muffin tin at once

Serve hot or set on a rack to cool

If you prepare muffins ahead of time, wrap them when still slightly warm in plastic wrap to maintain a soft, fresh product

Optional Variation: Add ½ Cup Raisins or Dates

Gilding the Lily

For a finished touch put a sprinkle of oats on top of the muffins before baking.

______________________________________...

Eggless Apricot Oat Bran Vegetarian Muffins

Another delicious Eggless Apricot Oat Bran Vegetarian Muffin made in your vegetarian kitchen to delight both family and brunch guests.

pre-heat oven to 375º -- grease muffin tins

What you need:

Cutting Board

Paring Knife

Large Bowl

Measuring Cups and Spoons

Silicone Spatula

Muffin Tins

Spring Action Ice Cream Scooper

Ingredients:

2 Cups Oat Bran

½ Cup Light Organic Brown Sugar

1 Tbs. Aluminum Free Baking Powder

½ tsp. Sea Salt

1 ½ tsp. Cinnamon

1 Cup Milk

¼ Cup Canola or Corn Oil

1½ tsp. Ener-G Egg Replacer

2 Tbs. Spring or RO Water

1 Cup diced Dried Apricots

Mix dry ingredients

Create a well

Pour in the milk, egg-replacer mixture and oil all at once

Add a squeeze of lemon juice

Stir only to mix and moisten the batter which should be lumpy and not smooth

Reserve ½ Cup flour

Dredge the 1 Cup diced Dried Apricots in it

Fold into the batter last

Use an ice cream scoop to portion the batter

Top with a sprinkle of rolled oats

Bake 20 – 25 minutes until golden

Remove muffins from muffin tin at once

Serve hot or set on a rack to cool

If you prepare muffins ahead of time, wrap them when still slightly warm in plastic wrap to maintain a soft, fresh product

Optional addition: Add ½ Cup Raisins or Currents

Gilding the Lily

For a finished touch put a sprinkle of Organic Vegan Sugar on top of each muffin before baking.

______________________________________...

Eggless Triple Threat Vegetarian Muffins: Whole Wheat, Wheat Germ, Wheat Bran

Eggless Triple Threat Vegetarian Muffins: Whole Wheat, Wheat Germ, Wheat Bran made in your vegetarian kitchen for a tender breakfast treat.

pre-heat oven to 375º -- grease muffin tins

What you need:

Large Bowl

Measuring Cups and Spoons

Silicone Spatula

Muffin Tins

Spring Action Ice Cream Scooper

Ingredients:

1¼ Cups Whole Wheat Flour

½ Cup Wheat Bran

¼ Cup Wheat Germ

½ Cup Organic Brown Sugar

1 Tbs. Aluminum Free Baking Powder

½ tsp. Sea Salt

1 Cup Milk

¼ Cup Canola or Corn Oil

1½ tsp. Ener-G Egg Replacer

2 Tbs. Spring or RO Water

Mix dry ingredients

Create a well

P

Answer 3

*Scrambled tofu and grilled tomatoes - piled on thick granary toast

285g / 10oz regular firm tofu,

15ml / ½floz vegetable oil,

50g / 2oz onion, finely diced,

½ small red pepper, finely diced,

1 small carrot grated,

turmeric,

shoyu and freshly ground black pepper.

Drain the tofu and mash it, or crumble by hand. Heat the oil and sauté the vegetables until soft. Add the crumbled tofu and sufficient turmeric to give an attractive colour. Season with shoyu and pepper to taste. Serve hot.

*Grapefruit & Strawberry Waffles

-For the waffles:

6oz / 175g plain flour sifted

3tsp baking powder

1oz / 25g caster sugar

2tsp ground cinnamon

1tsp finely grated Florida pink grapefruit zest

2 free-range eggs, beaten

½pt / 300ml milk

vegetable oil for greasing

-For the sauce:

3tbsp clear honey

3floz / 75ml Florida pink grapefruit juice, strained

-To serve:

segments from Florida pink grapefruit

strawberry slices

natural fromage frais

1. Place the flour, baking powder, sugar, cinnamon and zest in a food processor or blender.

2. Add the eggs and milk and process until the mixture is smooth.

Alternatively, slowly add the liquids to the flour mixture in a bowl, stirring constantly.

Pour a little of the batter into lightly greased, pre-heated waffle irons.

Close securely and cook evenly for 3-4 minutes.

4. Remove the waffle carefully from the irons and keep warm while the remaining mixture is cooked.

(Grease the irons well in between each batch of waffles.)

5. Heat the honey and grapefruit juice in a small saucepan.

Serve the waffles with Florida pink grapefruit segments, sliced strawberries and fromage frais.

Pour the honey and grapefruit sauce over just before serving.

*Granola or muesli with sliced bananas and ice cold milk or soya milk (a very simple recipe)

Toast 4 cups of rolled oats with ½ cup honey on a large baking sheet in a warm oven.

Stir frequently until just golden.

Remove from the oven and stir in 1 cup of toasted wheatgerm, ½ cup chopped toasted nuts, ½ cup raisins.

Store in an airtight container.

Serve with sliced bananas and ice cold milk or soya milk

*Scrambled tofu 'eggs'

1 packet of regular firm tofu, drained and mashed

½ red pepper, finely chopped

4 mushrooms diced

pinch of turmeric powder

tamari sauce

a little pepper

Gently fry the vegetables until soft, add all of the remaining ingredients and continue to cook for 2 minutes.

Serve your rashers, scrambled tofu and fried potato with veggie sausages (check for free range eggs or egg free), mushrooms, grilled tomatoes and baked beans

*American-style Granola

½oz/15g sunflower oil

½oz/15g runny honey

6oz/175g rolled oats

1oz/25g each wholewheat flakes, sesame seeds, sunflower seeds, and   mixed chopped nuts

1tsp ground cinnamon

1. Preheat the oven to 160°C/325°F/Gas mark 3.

2. Combine the oil and honey and mix with the other ingredients.

3. Spread this out evenly on a non-stick baking tray and bake for about 30 minutes, turning once. Check regularly to ensure it isn't over-browning.

4. Remove from the oven when deep golden brown.

*Sunshine smoothie with mango and orange

1 large orange

2.5 cm root ginger, grated an djuiced to give 1 tbsp juice

100g yoghurt/*soya yoghurt

150g drained, tinned mango (reserve juice or syrup)

2 tsp wheatgerm (optional)

1 tbsp porridge oats

1 tbsp cinnamon (optional)

2-3 drops vanilla extract (optional)

1. Use a zester to make a few shreds of zest for garnish. Grate more zest to give 1/4tsp grated orange zest. Squeeze juice from the orange. There should be about 4 tbsps (60ml).

2. Wrap the grated ginger in a small square of muslin and twist hard to extract the juice (or use a juicer)

3. Put grated orange zest, orange juice and all other ingredients into a liquidizer and blend until smooth. taste. Sweeten with a little of the reserved juice from the tinned mango if needed and blend again.

4. Serve in glasses and garnish with the shreds of zest.

#Note: tinned apricots also work well in place of mango

*CRISPY COOKIES WITH BANANA AND PEANUT BUTTER DRIZZLE(My all time fav.)

5 egg whites

1/2 cup sugar

1/2 teaspoon cream of tartar

1 tablespoon cocoa powder

2 tablespoons peanut butter

1 1/2 tablespoons heavy cream

2 tablespoons milk

2 bananas, thinly sliced

Low fat organic sprinkles

1 square milk chocolate, shaved with vegetable peeler

1. Heat oven to 225F.

2. In a heatproof bowl over a pot of simmering water, mix egg whites with sugar until sugar is dissolved.

3. Transfer to a standing mixer fitted with a whisk attachment. Whisk egg whites and cream of tartar to medium peaks.

4. Add cocoa powder and mix to stiff peaks.

5. Using a large spoon, drop spoonfuls of mixture onto parchment lined cookie sheet about 2 inches apart.

6. Bake 1 to 2 hours until meringues are hard.

7. In a small saucepan, combine peanut butter, heavy cream and milk. Cook over low heat, stirring constantly until mixture is smooth.

8. Remove from heat and let cool.

9. To serve: drizzle peanut butter glaze over cookies. Top with banana slices and sprinkle with chocolate sprinkles and chocolate shavings.

ENJOY :-)

Answer 4

For those of us who are barely able to spell in the AM, let alone follow a recipe, frozen hash browns with onions and peppers are good, vegan french toast- add 2 tablespoons of flour to 2/3 cup of soy milk, dip bread and fry, use firm or extra-firm Chinese tofu as an egg-replacer and scramble it up with whatever looks good in the fridge (vegan cheese slices work good). Oatmeal of any kind (I like the 1 minute, 30 second microwave kind) with soy or rice milk, Pop-Tarts without frosting, most un-frosted cereals. The variety is limited to your imagination!

Answer 5

my recipe Easy Oatmeal pancake

Makes 2 16cm size pancakes

*6 tablespoons of Quaker Instant Oatmeal

*1 tablespoon Plain Flour

*1/2 tablespoon Sugar

*a pinch of salt

*few drops of vanilla Essence

*125ml or 1/2 cup of water

1. Mix all above ingredients together till it forms a smooth thick batter.

2. Heat a non-stick pan.

3. pour half of the batter into the pan, spread out the batter with the back of a spoon into a round pancake.

4. Fry the batter in medium-low heat for about 1and a half minute or till golden brown, turn the pancake over and fry for another minute.

5. Eat on it own or serve with honey, maple syrup,jam,yogurt,ice-cream or fruits.