Brina’s Super Yummy Tofu Scramble:

• 1  12-16 oz block of medium to extra firm tofu (the softer it is the more moisture the scramble will have, the more firm tofu will be drier and have a more solid texture.  They’re both good)
• 4Tbs - ¼C veggie broth powder (My favorite and #1 recommendation is the veggie chicken broth powder.  It tastes better than it sounds)
• either ½ a yellow onion finely diced, 3 scallions chopped, or 1Tbs onion powder
• 1Tbs turmeric powder
• enough vegetable oil to coat the pan (2-3Tbs)
• salt to taste
• enough hot water to cover the veggie broth powder

An iron skillet is hands down the best way to make a scramble because the flavor of the seasoned pan is great, and the tofu doesn’t stick.
1. Drain and rinse the tofu.  Squeeze out as much excess water as possible
2. If you’re going to use yellow onion dice it.
3. Heat the oil in the pan until it’s hot, but don’t let it smoke. 
4. Using your hands, crumble the tofu into the hot oil.  Be careful not to splatter the oil.                                                                                                                                                  

 Add yellow onion.  Let the tofu cook for 3-5 minutes without moving it in the pan so it                                                                              forms a skin. 
5. While you’re waiting, put the veggie broth powder in a little cup and barely cover it with hot water.  Mix to stir out any clumps. 
6.  Add the turmeric, onion powder, and broth to the tofu and mix them together.
7.  If you’re using green onions, and them now.  Let the tofu cook a few minutes longer until enough of the liquid id cooked off.  Add salt to taste.
Serves 2-3
My favorite way to eat my tofu scramble is with baked beans, toast with Earth Balance, and smoked tempeh strips, veggie sausage, or hash browns.  You can also get creative and use it any time you’d use scrambled eggs (think breakfast burritos, tacos, breakfast sandwiches etc.)

Vegan Pancakes:

• 2½ C whole wheat pastry flour, barley, spelt, buckwheat, or a mix
• ½ tsp cinnamon
• 3 tsp baking powder (non-aluminum)
• ½ tsp baking soda
• ½ tsp salt
• 4Tbs Sucanat ™ or any sweetnener
• 2 ½ C soy, rice, almond, or any non-dairy milk
• 4Tbs vegetable oil, plus some for the pan

1. Sift all dry ingredients into a bowl.
2. Add sweetener to the milk and mix.
3. Pour dry mixture into liquid mixture, add oil, and mix until smooth.  Add more water or milk if the mixture is too thick. 
4. Heat oil in pan or on grill on med/hi.  Test that it’s hot by dropping a little batter in the oil.  Pancakes are ready to be flipped when the edges turn light brown, and bubbles form and remain open in the middle (approximately 1-2 minutes).  Flip them and cook for another 1-2 minutes.

I like to add a tsp of vanilla extract, sliced bananas and walnuts, cinnamon apples, blueberries, even chocolate chips!  

Seriously the Best Vegan French Toast:

• 1 package of Mori Nu ™ firm or any silken tofu
• 1 12 oz can of coconut milk (not light)
• 1 tsp turmeric
• dash of cinnamon, and nutmeg optional
• 1tsp vanilla extract optional
• sea salt to taste
• vegan bread, I prefer using a light, spongy bread that’s whole grain, and not too dense
• oil for cooking in the skillet (again this is best fried in an iron skillet or on a grill)

1. Put all ingredients except for bread and oil in blender and blend until mixture is smooth and even
2. Heat oil in pan on med- med/hi flame
3. Pour batter in a bowl and dip bread slices of bread in batter so they’re evenly coated
4. cook until golden brown on bottom, then flip and cook another couple minutes.
   

~Tip, keep finished French toast warm in the oven on a low setting until you’re done cooking
Serve with warm, pure maple syrup
    

Raw Almond Milk:

• 1½ C almonds soaked for 8-12 hours
• approximately 6C filtered water
• optional 3 soaked pitted dates, or a Tbs of agave nectar
• ½ -1tsp sea salt 

1. Rinse the soaked almonds and put them in the blender along with all the other ingredients. 
2. Blend for a minute or until almonds are completely broken down into a fine pulp
3. Prepare a bowl with a couple layers of cheese cloth, a thin cotton cloth, or a nut milk bag over the bowl.  I use a mesh strainer on top of the bowl to lay the cloth in so it doesn’t fall into the strained milk
4. With clean hands, pour the milk into the cloth over the bowl and squeeze the milk through the cloth to filter out the almond fiber.  It usually takes a few pours and squeezes.
5. Between pours, remove the almond fiber and save it for almond salad or be creative and use if for raw dehydrated crackers… even facial scrub

Refrigerate and use within 7-10 days

Raw Breakfast Muesli Bowl: ~my favorite easy raw breakfast, very satisfying!

• 1 ripe cantaloupe or other melon
• steel cut oats soaked in purified water overnight (just cover the oats with a couple inches of water) strained
• dried fruit: raisins, dries berries, goji berries soaked in water for 10 min, chopped dried figs, date pieces etc
• raw nuts and seeds: hemp, sunflower, sesame, pumpkin seeds, pecans, walnuts etc.
•  whatever fresh fruit you have, bananas, apples, peaches
• a drizzle of agave syrup
• opt. a dash of cinnamon, and vanilla extract …mmm
• finish it off with some of that fresh almond milk

Beets, Beans, and Greens:     This dish is one I created in 1998.  It sounds too healthy to taste good, but you’ll be surprised at how flavorful and satiating it is!   It’s extremely nutritious providing a full spectrum of nutrients and colors in one dish.  It also has balanced textures and flavors (savory, sour, and sweet).  This is comfort food I can always eat.

• 2-3 beets of any color (red, gold, or candy striped) peeled and chopped into ½ x 2 inch sticks
• 1 bunch of lacinato kale (aka dinosaur kale, or cavolo nero) stems removed from the center, and torn into bite sized pieces
• 1 yellow onion diced
• 1 12 oz can of kidney beans, drained and rinsed
• juice of 1- 1 ½ lemons (about a ¼ C or to taste)
• 4Tbs veggie broth powder dissolved in a little hot water
• 1½ Tbs ground coriander seed
• sea salt to taste
• vegetable oil for sautéing

1. Heat oil in a big pan
2. Add diced onion and beet sticks.  Cover with lid and let veggies braise in their juices for 5-7 minutes or until beets are softened a bit over med/high heat
3. If the pan gets dry sooner, add the concentrated veggie broth.
4.  Add the coriander, and lemon juice, toss the veggies in the juice
5. add the beans and the kale
6. cover and let cook for another 5 minutes or until the kale and beets are tender
7. salt to taste

I usually eat Beets, Beans, and Greens topped with a Tofutti Better Than Sour Cream® (be sure to get the non-hydrogenated one) with steamed quinoa, and a baked garnet yam on the side.  Then your plate has red, green, orange, and light yellow.

Bomb Ass, Fool -Proof Chocolate Cake:

• ½ C room-temperature Earth Balance® (or other non-hydrogenated vegan margarine)
• 1Tbs apple cider or white vinegar
• 1C non-dairy milk
• 1⅔C whole wheat pastry flour, unbleached flour, spelt flour, barley flour or a blend
• ⅔C unsweetened cocoa powder
• 1½ C sweetener
• 1½ tsp baking soda
• 1 tsp vanilla extract
• 1 tsp salt
• 2 tsp Ener G® egg replacer mixed with ¼C water
• ½ C water

1. Preheat oven to 350°F
2. Mix vinegar and milk in a cup
3. grease 2 x 8”layer cake pans
4. Mix flour, cocoa, sweetener, baking soda, and salt in a large bowl
5. Add margarine, vanilla, soured milk, egg replacer, and ½ C water into dry ingredients
6. Beat with electronic mixer for 3 min at medium speed, or use a whisk and beat by hand
7. Pour into pans and bake for 30-35 minutes at 350°F cake is done when a fork pricked in the middle of the cake comes out dry
8. Let cool before removing from pans

Spread frosting on top of both layers.  You can add fresh berries in the middle and on top. Stack one on top of the other, decorate and eat.

Butter Cream Frosting:

• 1 C powdered sugar
• 1 C softened Earth Balance
• 1tsp vanilla extract
• pinch of salt
• ½ tsp apple cider vinegar

Sift powdered sugar into a bowl.  Add the wrest of the ingredients and whip them together until smooth.  You can substitute ½ C peanut butter or melted chocolate chips for ½ C margarine.