Mexican Vegan Hash Browns

Mexican Vegan Hash Browns

Mexican Vegan Hash Browns Based on Potato, Pepper, Zucchini Skillet Hash with Pinto Beans by Lisa Turner. You can make this a day ahead, transfer to a baking dish and reheat in the oven. Excellent for a vegan brunch for a crowd. Ingredients: 1 lb dried pinto beans (or...
Chia, Flax, & Hemp Seed Pudding

Chia, Flax, & Hemp Seed Pudding

Chia, Flax, & Hemp Seed Pudding Ingredients: 2 Tablespoons chia seeds 2 Tablespoons hemp seeds 1 Tablespoon ground flax seeds 3/4 – 1 cup organic plant milk, like soy or almond 1 banana, sliced 3 dates, pitted and chopped 1 Tablespoon shredded coconut Handful of fresh...
Breakfast Quinoa

Breakfast Quinoa

Breakfast Quinoa You can make this breakfast treat the night before and either heat up or eat cold the next morning. It makes a great start to the day! Ingredients: 2 cups water* 1 cup quinoa (rinsed) 1 tsp cinnamon 1 – 2 tsp raw agave syrup (optional, based on...
Vegan Buckwheat & Oat Pancakes or Waffles

Vegan Buckwheat & Oat Pancakes or Waffles

Vegan Buckwheat Pancakes or Waffles Submitted by Autumn Phipps, owner of Blackberry Cottage Playgarden This recipe is a favorite Sunday morning treat. The batter can be used for either pancakes or waffles. Although it requires a little planning the night before,...
Tofu Scramble

Tofu Scramble

Tofu Scramble Ingredients: 1 ea. 10 oz. package of firm, organic tofu 2-3 Tablespoons of olive oil 1 small to medium yellow onion, chopped 2-3 cloves garlic, chopped 8-10 crimini mushrooms, sliced 1 green or red bell pepper, chopped 2 cups spinach or chard cut into...