1 package (30 ounces) of frozen shredded hash brown potatoes
1 medium onion chopped
1 small green pepper chopped
1 package (1-2 cups of shredded vegan cheese)
16 ounces firm tofu
12 oz. of silk vegan creamer (vegan milk can be used but this sets better)
1 tsp of black salt (available on Amazon or any health food store - provides a great egg flavor but you can substitute regular salt if desired.)
1 tbs turmeric powder
1/8 tsp ground black pepper
3 Tbs Nutritional Yeast
Optional: 16 oz of vegan sausage, sauted.
Add the hash browns, onion, green pepper and optional sausage in a bowl.
In a blender, mix the tofu, creamer, black salt, turmeric, black pepper and nutritional yeast.
Combine the two, mix and pour into a prepared baking dish.
Cook on 350 for 75 minutes.
I find some great recipes from Forks over Knives, a series of whole-food, plant based recipes offered in their quarterly magazine that are as yummy as they are healthy. For ongoing novel recipes, I urge everyone to subscribe or pick it up at the grocer when you see it. This recipe is a favorite for a "Wake me up in a good mood" start to the day. Like all recipes, I start with the basic recipe and then get experimental and tweak it according to what is available in my cupboard or to my taste preferences. Once you have the healthy pancakes, what you put on top can be varied and as creative as you wish. Go with simple syrup, freshly cut fruit, sauteed apples or one of the syrups mentioned below.
2 cups plant based milk (almond, soy or coconut)
2 oz. pitted chopped dates (about 4)
1 1/2 cups old fashion rolled oats
1/2 cup cornmeal
1 1/2 tsp baking powder
1/2 tsp cinnamon
1 TBS lemon zest
3 TBS Lemon juice
In a small bowl combine milk and dates. Let stand for 15 minutes to soften the dates then put the oats in a food processor and blend until they are a flour like consistency. Transfer to a bowl. Wish in cornmeal, baking powder, baking soda and cinnamon.
Pour the mil and date mixture into the food processor and blend until smooth. Add to the dry ingredients along with the lemon zest and juice and whisk until smooth.
Pour 1/4 cup of batter onto hot griddle and cook the pancakes 1 or 2 minutes until surfaces re bubbly and undersides are medium brown. Flip and cook the other side 1 or 2 minutes. If the batter gets too stiff, just add a bit of milk to keep it manageable.
Serve the pancakes with syrup of your choice.
I like to cook fresh blueberries over the stove with a bit of organic sugar and dash of lemon juice to create a fresh, hot blueberry compote.
Another great choice is to blend 8 dates with 1/2 cup of raspberries, strawberries or blueberries, mango or peaches with 1 1/2 cup of water. Let stand for 15 minutes while making the pancakes, then blend for a fresh syrup that will thicken as it sits.