SAUSAGE FRITTATA WITH TOMATOES
8 oz. veggie sausage crumbles
1/4 cup water
1/4 teaspoon sea salt
Dash of hot pepper sauce
1 medium-size tomato, sliced
2 tsp. minced fresh basil or dill or
1/2 tsp dried basil or dillweed
Fresh-ground pepper to taste
In a medium-size non-stick skillet, cook sausage over
medium heat until slightly browned. Meanwhile whisk
eggs with water, salt and hot-pepper sauce in a medium-
size bowl until blended. Pour over sausage. Reduce heat
to low, cover and cook about 10 min. or until eggs are
set. Arrange tomato slices on top; sprinkle with basil
and pepper. Cover and cook 2 more minutes to heat the
When ready to serve, slice and remove from skillet with
a pancake turner. Serve with sliced fruit (apple, pear or
Note: If you can't find sausage crumbles use Morningstar sausage
patties. Break 'em up in small pieces.
check out our friends at www.not-just-recipes.com for more great vegetarian recipes!
Here is a great Breakfast idea to start your day!
From our friends at www.not-just-recipes.com. check them out for some other incredible vegetarian delights!
Banana French Toast
6 to 8 slices of whole wheat or whole
2 ripe bananas.
2 eggs or equivalent egg replacer.
1 tsp. of vanilla extract.
1/2 to 3/4 cups of soy or rice milk.
A dash of cinnamon.
How we make it
Place bananas, eggs, vanilla, "milk" and a
dash of cinnamon in a blender or food processor.
Blend until smooth then pour into a wide shallow
Dip bread slices into the mixture and cook
on a non-stick griddle or large skillet.
For an added treat, top with chopped pecans and
honey or agave nectar or use maple syrup.
According to a 2009 Vegetarian Resource Group/Harris Interactive survey, it is estimated that around three percent of the
With holiday meals just around the corner, this could present a bit of a challenge for millions of households.
Learn the Lingo. Understanding what a vegetarian is and what they eat can be one of the most difficult areas people face with this issue. A vegetarian does not eat any type of animal flesh, whether from fish, fowl or other animals, although some individuals choose to eat dairy and/or egg products.
- Category: Vegan
Rich Vegan Fudge Brownies
Makes about 2 dozen
1 1/2 C. walnuts
1 1/2 C. sulfite-free raisins or fresh pitted dates
1/2 C. raw cocoa powder
1/2 tsp. vanilla
pinch of sea salt
Combine all ingredients in a food processor and blend until smooth and balled up.
Remove from bowl and press into square glass dish - alternatively, you can shape into one large square block with your hands.
Freeze until firm, then slice and serve.
For more great Vegetarian Recipes www.not-just-recipes.com
- Category: Vegan
Yummy Vegan Cheesecake
Ingredients (use vegan versions):
16 graham cinnamon graham crackers, crumbled
1/2 cup vegan margarine
1 tablespoon light Karo syrup
1 tablespoon all-purpose flour
16 oz. Tofutti Better Than Cream Cheese
1/3 cup sugar (or fructose)
4 EnerG egg substitute “eggs”
1 teaspoon vanilla
juice of one lemon
Ah!Laska vegan chocolate syrup
Crust: Combine graham crackers, margarine (adjust amount as needed), Karo syrup, and flour in a bowl. Mix by hand and press firmly into a round pan.
Filling: Combine “cream cheese”, sugar, “eggs”, vanilla, and lemon juice in a blender and blend until creamy and smooth. Pour onto crust.
Bake at 375 degrees Fahrenheit for 25-30 minutes, until set (doesn’t jiggle when you move the pan). Let cool. Place in refrigerator and chill for 12 hours.
Topping: You may use any kind of topping such as strawberries in syrup, chocolate, vegan whipped cream, etc. My personal favorite is drizzling the cheesecake in Ah!Laska vegan chocolate syrup and adding fresh raspberries. Mmm!
Preparation time: 30 min.