Wash the potatoes well and chop them into small chunks. Place them in a bowl
with the spices and the olive oil. Toss well. Spread the seasoned potatoes on
a baking sheet and bake for 20 to 25 minutes, until browned and crispy. Serve
For added flavor, top with salsa or picante sauce.
Egg-Free Breakfast Scramble
1 14-ounce package extra-firm tofu, drained
2 tablespoons vegetable oil
1/4 teaspoon turmeric
1 tablespoon garlic powder
1 teaspoon onion powder
1/2 cup nutritional yeast
salt and pepper, to taste
1/2 pound mushrooms, chopped (optional)
1 green onion, finely chopped (optional)
1 bell pepper, finely chopped (optional)
Using a fork or potato masher, crumble the tofu into small pieces and then
sauté in oil in a frying pan. After a few minutes, add the remaining ingredients,
turmeric through bell pepper, if used. Lightly toss in the pan until well-cooked.
Serves 6 to 8
1 cup whole-wheat flour
1 cup oat bran
1 tablespoon cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon all-spice
1/2 teaspoon cinnamon
2/3 cup grated carrots
1/3 cup maple syrup
1 cup water
1/4 cup canola oil
Preheat the oven to 375oF.
In a large mixing bowl, combine all of the dry ingredients (flour through cinnamon)
and the grated carrots. Add all of the wet ingredients, maple syrup through
oil. Mix well.
Pour the batter into a lightly oiled muffin pan and bake for 25 to 30 minutes,
or until an inserted toothpick comes out clean.