Breakfast
Annie & Dan Shannon show us how they recreated a vegan version of Betty Crocker's Greek Omelet from their cookbook "Betty Goes Vegan"
When you have a hankering for something hearty and filling in the morning, these babies are your answer. They are like the love-child of omelets and pancakes.
Make this easy, delicious and refreshing dessert with a few simple ingredients. It's invigorating and inviting! I'll pick this over a cookie...Well, some of the times.
With the rising cost of maple syrup these days, this is the perfect solution. It's unbelievably delicious, with a rich maple flavor.
Homemade blueberry sauce you can use on pancakes, ice cream and just about anything else that floats your boat. The best thing about this recipe is it's instant.
Tofu Scramble
I love to serve this scramble with toasted bread for breakfast, or with gravy and quinoa for dinner. Any way you serve it, Tofu Scramble is great anytime of the day.
Bryanna Clark-Grogan shows us one of her signature dishes. These are really excellent--they have that flexible "eggy" texture of regular crepes. You can freeze them, too.
Granola the way you like it! Toasted to perfection. Lot's of room for improvising with your favorite add ons. Better than store bought.
"Jam on Hawthorn" in Portland OR. We begged the chef, Thomas Christakos, for quite a while to share the secret for their scramble. Thank you Thomas and Jam for sharing this awesome recipe.
These vegan pancakes are a delicious and healthy way to start the day!
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