A stovetop pudding of cooked brown rice, vanilla rice milk, raisins, maple syrup, vanilla and cinnamon, simmered uncovered about 20 minutes until thick and served hot or cold. Makes six half-cup servings.
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Breakfasts
Vegetarian breakfast recipes.
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Breakfasts
Breakfast Homefries
A four-serving recipe steams cubed unpeeled russet potatoes, then browns sliced onions in water rather than oil before cooking both with soy sauce, pepper and paprika or chili powder. Each serving has 98 calories, 0.2 g fat and no cholesterol.
Breakfasts
Blueberry Muffins
A PCRM recipe for a dozen dairy-free blueberry muffins made with unbleached and barley flour, fortified soy or rice milk, orange juice concentrate and two cups of blueberries. Each muffin runs 229 calories with 5 grams of fiber.
Breakfasts
Blueberry Barley Breakfast
Leftover brown rice and barley stirred together with blueberries, fortified vanilla soymilk and maple syrup, warm or cold. Makes 2 cups; a half-cup serving has 162 calories, 4.5 g fiber and 1 g fat.
Breakfasts
Black Beans with Salsa on Toast
Black beans, boiled from dry or canned, mashed and seasoned with salt, garlic powder and cumin, served on toast or tortillas with a salsa of jalapeno, tomato and onion. Serves two; the recipe comes from Maya Caribe in Cancun.
Breakfasts
Banana French Toast
Bread slices soaked in a blend of bananas, soymilk, maple syrup and cinnamon, then browned about three minutes a side in an oiled skillet and served with fresh fruit, preserves or syrup. Serves 2 to 3; from Neal Barnard's Food for Life.
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