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3ABN Today Recipes

Stephanie Howard & Sarah Frain "Breakfast - Don't Leave Home Without It" · show 11083

Citrus French Toast

2 c. water, divided 1/2 c. raw cashews 3/4 c. whole wheat pastry flour 1/2 c. dates 1/2 c. orange juice concentrate 1 Tbsp. vanilla extract 1/8 tsp. ground coriander 1/8 tsp. ground cardamom (Or replace coriander and cardamom with 1/4 tsp. cinnamon) 1 loaf whole grain bread In blender, blend cashews and 1 cup of the water until very smooth. Add remaining water, flour, dates, orange juice concentrate, vanilla, coriander and cardamom and blend well. Slice bread and dip in blender mixture. Fry in oil-sprayed skillet until golden on both sides. Serve with maple topping.

Sarah Frain

Maple Topping

1/4 c. water 1 1/2 Tbsp. cornstarch 1 c. pure maple syrup 1 c. water Mix 1/4 cup water with the cornstarch. In a small saucepan, combine maple syrup and 1 cup water. Bring to a boil. When boiling, stir in cornstarch mixture. Cook, stirring, until thickened.

Sarah Frain

Three Angels Broadcasting Network · P.O. Box 220 · West Frankfort, IL 62896 · (618) 627-4651 · www.3abn.org

Scrambled Tofu

2 Tbsp. oil 2 packages (14 oz.) water-packed extra firm tofu, well drained 1 small onion, finely diced, opt. 1/2 small green or red bell pepper, finely diced, opt. 1/4 c. nutritional yeast flakes 3 Tbsp. chicken style seasoning 1 1/2 tsp. garlic powder 1 tsp. onion powder 1 tsp. salt 1/4 tsp. turmeric Heat oil in skillet and add onions and peppers. Sauté lightly and add tofu, crumbling with spatula. Add chicken style, yeast flakes, onion powder, garlic powder and turmeric. Cook until flavors are well combined and tofu has a nice, chewy texture.

Stephanie Howard

Nut Gravy

5 c. water, divided 1 1/4 c. Brazil nuts 6 Tbsp. cornstarch 2 Tbsp. onion powder 2 1/2 Tbsp. nutritional yeast flakes 1 1/2 Tbsp. Bragg's liquid aminos or low-sodium soy sauce 2 tsp. beef-style seasoning 1 tsp. salt, or to taste Place Brazil nuts in blender, add a little of the water and blend until very smooth. Add yeast flakes, beef style, liquid aminos, cornstarch, salt, onion powder and blend, adding more water as necessary. Add remaining water and pour into small saucepan. Cook, stirring, until thick. * You can add vegan sausage crumbles or scrambled tofu if you like. Serve over toast or biscuits, or use with your favorite main dish or potatoes. Stephanie Howard

Three Angels Broadcasting Network · P.O. Box 220 · West Frankfort, IL 62896 · (618) 627-4651 · www.3abn.org

Granola

DRY INGREDIENTS: 12 c. rolled oats or quick-cooking oats 1 c. whole grain flour 1 1/2 c. unsweetened coconut 1 1/2 c. chopped nuts WET INGREDIENTS: 1 1/2 c. water 1 to 1 1/4 c. brown sugar 1/2 c. oil 2 Tbsp. vanilla 1 1/2 tsp. salt In a large mixing bowl, combine dry ingredients. In a separate bowl, mix together the wet ingredients. Add wet ingredients to dry, and mix until well combined, packing some into clumps for texture. Spread on a baking sheet and bake overnight (6 ­ 8 hours) at 175 ­ 200 degrees, or at 300 degrees for about an hour, stirring frequently. * After baking, add whatever dried fruits you like.

Stephanie Howard

Fantastic Vanilla Pudding

4 c. nondairy milk 2/3 c. cornstarch 1/4 c. maple syrup 1 tsp. salt 2 Tbsp. vanilla extract Combine all ingredients except vanilla in a medium saucepan and stir well. Bring to a boil over medium-high heat, stirring frequently, cooking until thickened. Stir in vanilla. Chill before serving. * If mixture is lumpy, run through food processor until smooth.

Sarah Frain

Breakfast Parfait

Granola Fantastic Vanilla Pudding Fresh berries or fruit sauce Banana slices Layer in a parfait glass or dessert dish. Enjoy! Sarah Frain

Three Angels Broadcasting Network · P.O. Box 220 · West Frankfort, IL 62896 · (618) 627-4651 · www.3abn.org

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