Breakfast & Brunch

1. Place onion and pinch of sea salt in a lightly oiled, preheated skillet, and sauté until translucent. 
2. Spread tofu and spices (turmeric, garlic, spice blend) on top.  Cook, stirring occasionally, for 10 minutes. 
3. Pour in water, bring to a boil, and simmer for 5 minutes. 
4. Add green onion with herbs. 
5. Flavor with tamari and simmer for a few more minutes until water is evaporated. Serve immediately.

1. In a small bowl, add flax meal and water. Set aside for 10-15 minutes.
2. Preheat waffle iron; lightly brush with coconut oil, or spray with non-stick spray.
3. In a blender or food processor, grind oats into flour-like consistency.  Add flax mixture, sweet potato, almond milk, 2 tablespoons arrowroot, 2 teaspoons vanilla, cinnamon, and salt. Blend until smooth.
4. Pour batter into the waffle iron. Cook each waffle for 8-10 minutes, until it is your desired crispiness. Repeat 1-2 more times, depending on the size of your waffles.
5. While the waffles are cooking, add blueberries, 1 teaspoon tapioca starch, 1 teaspoon vanilla, and ⅓ cup water to a small saucepan. Bring to a boil; reduce heat to low and simmer for 5-7 minutes, stirring constantly, until a thick sauce forms. Lightly mash the blueberries to incorporate them into the sauce; add more water if necessary.
6. Serve waffles warm with non-dairy yogurt, coconut whipped cream, nuts, maple syrup, or other topping of choice!

1. Start heating your water in a medium‐sized pot, while you wash your quinoa with a strainer.
2. Add quinoa and dried fruit to heating/heated water. 
3. Simmer quinoa porridge for 15 minutes, until soft. 
4. Serve in individual bowls. Add non‐dairy milk, if desired, and top with fruit and nuts.

Makes 4 servings

1. place all the ingredients in a small saucepan
2. add enough water to cover grain
3. over a high flame bring to a boil
4. reduce flame to low, cover and let simmer for 15 min

1. In a large mixing bowl, sift the coconut flour, protein powder and baking powder to avoid clumps. Add in the spices, sweetener and salt and mix well.
2. In a small bowl, whisk the egg whites (or flax egg) with the vanilla extract. Add this to the dry mixture and stir until a dough like consistency. Add in the pumpkin and slowly add the milk one tablespoon at a time until a thick batter is formed.
3. Heat a frying pan on low heat and spray with cooking oil. Once pan is extremely hot, pour 1/4 cup servings of the batter and cover. Once bubbles appear and the edges go brown, remove cover, flip the pancakes and cover again for approximately 1 minute. Repeat until all the batter is used.
4. Allow pancakes to cool slightly and top with butter, maple syrup and molasses.

1. In a bowl or Mason jar, mix together chia seeds, coconut milk, juice and vanilla. 
2. Once the chia pudding mixture is well combined, let it sit for 5 minutes, give it another stir/shake to break up any clumps of chia seeds, cover and put the mixture in the fridge to “set-up" for 1-2 hours. 
3. Place strawberries and raspberries in a food processor and blend until smooth. 
4. Pour berry mixture at the bottom of your serving bowls or bowl. 
5. Place the chia seed pudding in an even layer on top of the berry blend. 
6. When ready to serve, top the pudding with blueberries and enjoy!

1. combine rice and vegetables in a pot
2. add enough water to cover
3. over a high flame bring to a boil
4. reduce flame to low, cover and let simmer for 15 min
5. dilute miso with a small amount of water in a separate dish
6. turn off the heat, stir in the miso

1. Cut wakame into small pieces and place in small pot with 1 cup water.
2. Over a high flame bring to a boil. Add vegetables to boiling broth, reduce heat to medium high, simmer 3-5 min.
3. In a separate dish dilute miso with a small amount of broth.
4. Lower flame to low and add miso, do not boil once miso is added.
5. Cook 2-5 minutes, when the miso is “blooming” in the pot it is done.
6. Garnish with scallions and parsley to serve.

1. Preheat the oven to 350. Grease a loaf pan with cooking spray and set aside.
2. In a large mixing bowl, combine the dry ingredients and mix well. Add the lemon zest and poppy seeds and set aside.
3. In a small bowl, whisk the milk, lemon juice, vanilla extract and egg/flax egg. Pour into the dry mixture. Add the melted nut butter (and honey and applesauce for paleo option) and mix very well until a batter is formed.
4. Transfer the batter to the loaf pan or baking dish. Bake for 25-35 minutes, depending on your oven (Paleo option can take up to 50 minutes!), or until golden brown on top and a toothpick comes on clean. Remove from oven and allow to cool completely before serving or frosting, if desired.
    

To make the frostings

1. Combine all the ingredients and using a tablespoon, add dairy free milk until a thick, firm batter is formed.
2. For the cream cheese one, allow to sit at room temperature until it softens. Mix with granulated sweetener and cinnamon.

1. Combine all ingredients in a medium-sized pot.
2. Heat over medium flame until polenta begins to bubble.
3. Turn on low and whisk frequently until polenta starts to thicken, approximately 15-20 minutes.  
4. Serve as-is for a creamy side dish, or pour into casserole dish and let cool, bake for 10 minutes in preheated 350 degrees F oven, and then cut into squares. Enjoy!