La Dolce Vegan!. Sarah Kramer

tsp ground nutmeg

      

tsp ground cinnamon

      

tsp ground ginger

      

cup raisins

      

cup walnuts, chopped

      Preheat oven to 350°F (175°C). In a lightly oiled 8x8-inch baking pan, stir all ingredients together and bake for 40-45 minutes. Serve immediately.

      BREAKFAST COUSCOUS

      Couscous can be found in most grocery stores or Middle Eastern markets. Couscous is granular semolina (wheat) and is a great quick alternative grain to rice when you’re super strapped for time. Breakfast, lunch, or dinner, I’m coo-coo for couscous!

      

cup “milk” or water

      

cup juice (e.g. apple, cranberry, orange)

      

cup couscous

       1 banana, sliced

      

tsp ground cinnamon

      In a small pot on high heat, bring the “milk” and juice to a boil. Reduce heat and stir in couscous, bananas, and cinnamon; cover with lid and simmer for 2-3 minutes. Turn off heat and let sit for an additional 2 minutes. Serve immediately. Makes 1 large or 2 small servings.

      UBER QUICK BREAKFAST OATS

      This recipe is so simple, I feel ridiculous putting it down on to paper for you, but it’s a nummy way to eat oats when you’re in a hurry.

      

- 1 cup rolled oat flakes

       “milk”

      

cup dehydrated or fresh fruit (your choice)

       maple syrup (optional)

      Place oat flakes into cereal bowl. Cover with desired amount of “milk” and some dried fruit. Drizzle a little maple syrup on top and eat. Makes 1 serving.

      QUICK BREAKFAST QUINOA

      Quinoa is an über nutritious grain that is not only high in protein, but is a complete protein all on its own.

      Don’t forget to rinse it thoroughly before cooking.

      1

cups “milk”

      

cup quinoa

      

cup raisins

      

cup fresh fruit (your choice)

      In a medium saucepan on high heat, bring the “milk” to a boil. Reduce heat and add the quinoa and raisins. Cover and simmer for 15 minutes or until the quinoa is cooked. With a blender or food processor, blend the quinoa till smooth. Stir in the fresh fruit and serve immediately. Makes 2 servings.

      APPLE -WALNUT PUDDING

      This is terrific for either breakfast or dessert! – Wolffie, Davie, FL (I like to serve this with a little almond milk poured over top. I agree with Wolffie: breakfast or dessert . . . this recipe sure is a terrific dish. It also appears in the desserts chapter.)

       Filling:

      

cup flour

      

cup sugar

      

tsp baking powder

      

tsp salt

      

tsp ground cinnamon

      

tsp ground cloves

      

cup “milk”

      

tsp vanilla extract

       2 medium Granny Smith apples, cubed

      

cup walnuts, finely chopped

       Topping:

      

cup water

      

cup sugar

       2 tbsp maple syrup

       2 tbsp vegan margarine

      Preheat oven to 375°F (190°C). In a medium bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and cloves. Stir in the “milk,” vanilla, apples, and walnuts until well mixed. Spread into an 8x8-inch baking dish. Set aside. In a small saucepan, bring the water, sugar, maple syrup, and margarine to a boil. Reduce heat once margarine has melted. Pour over the batter in the baking dish. DO NOT STIR. Bake for 40-45 minutes. Makes 2 large or 4 small servings.

      BREAKFAST BROWN RICE PUDDING

      This is a great way to use leftover rice and can be served for breaky or dessert garnished with fresh fruit. Feeling nutty? Add coconut milk instead of “milk” and garnish with toasted sesame seeds. This recipe also appears in the desserts chapter.

       1 cup cooked brown rice

       1 cup “milk”

       2 tbsp raisins

       1 tbsp maple syrup