Tempeh Bacon / B.L.T. Quinoa

Tempeh Bacon

Makes about 24 small slices

• 1 8 oz. package of tempeh
• 2 tbsp tamari or low-sodium soy sauce
• 2 tbsp liquid smoke
• 1 tbsp pure maple syrup
• dash black pepper
• safflower oil 

Cut tempeh into quarters, then turn each quarter on its side and cut into three thin slices. At this point you'll have 12 strips. Combine tamari, liquid smoke, maple syrup, and pepper. Stack the tempeh evenly in a tupperware container and pour the liquid mixture over it. Let the tempeh marinate in the fridge at least overnight. I let it sit for 20 hours, turning the container upside down halfway through to make sure it soaks evenly. Preheat oven to 350 degrees, then very lightly grease a baking sheet and place the tempeh slices on it. Brush the slices lightly with safflower oil and bake for about 7 minutes. Remove the sheet and flip the slices over with a spatula. Brush the other side with oil and let it bake for another seven minutes. Once the slices have cooled slightly, transfer to a cutting board and cut each slice length-wise. Now you have 24!

B.L.T. Quinoa 

Serves 1

• 4 slices tempeh bacon
• 1/2 cup uncooked quinoa
• 2 tbsp sun dried tomatoes, sliced
• 1/2 slice of red onion, diced
• 1/4 cup cucumber, cut into cubes
• 1 large handful baby spinach
• 1 tsp tahini
• 1/2 tsp Sriracha 
• 1/4 tsp agave nectar
• 1/2 tsp safflower oil
• sprinkle sesame seeds
• black pepper

Cook quinoa according to package until all the water is absorbed and the germ has separated from the seed. Combine tahini, hot sauce, safflower oil, and agave. Add tahini mixture, sun dried tomato, red onion, cucumber, and spinach to warm quinoa and stir until well mixed. Place on low heat for a few minutes if necessary. Transfer to a plate or bowl and top with tempeh bacon, sesame seeds, and black pepper. 

Cinnamon Sweet Potato Home Fries

Cinnamon Sweet Potato Home Fries

Serves 1 hungry person or 2 as a side dish

• 1 medium sweet potato, peeled, rinsed, and diced into small pieces
• 1/2 medium sweet onion, diced
• 1 tsp apple cider vinegar
• a generous sprinkle each of sea salt, black pepper, garlic powder, and cinnamon
• olive oil or olive oil cooking spray, for frying

Place sweet potato chunks and diced onion in a frying pan with a small amount of water. Steam over medium heat until the sweet potato chunks are fork-tender but not too soft, adding more water as necessary. Once all the water has been absorbed and the sweet potato chunks are cooked, add either oil or cooking spray and apple cider vinegar. Turn heat to high and add spices. Sauté until the edges and faces of the sweet potato chunks are crispy are browned. Have a taste and add more spices, if desired. Serve with ketchup, hot sauce, or both. 

Apple & Banana Oatmeal

Apple & Banana Oatmeal

Serves 1

• 1/4 cup uncooked steel cut oats
• 1 tsp cinnamon, divided in two
• 1/2 tbsp raw sugar, divided in two (can substitute agave nectar or two packets of stevia sweetener)
• 1/4 of a medium apple, sliced
• 1/2 of a ripe medium banana, sliced
• 1/2 cup almond milk
• cooking spray or vegan margarine, for frying

Place 1 cup water in a pot and bring to a boil. Add oats and stir. Allow to thicken on high for a few minutes, then reduce heat to low and simmer for about 20 minutes, or until the oats have reached desired level of chewiness. Towards the end of cooking, add in 1/2 tsp cinnamon and 1/4 tbsp sugar or sweetener and stir. Place sliced apples, bananas, and the remainder of the sugar and cinnamon in a small frying pan with cooking spray and fry over medium-high, stirring until fruit has softened and caramelized slightly. Combine steel cut oats, fruit, and almond milk and stir. Enjoy immediately! 

Other yummy toppings could include vegan chocolate chips, chopped nuts, or shredded coconut. 

Pumpkin Pie Breakfast Bowl

Pumpkin Pie Breakfast Bowl

Serves 1

• 1/2 cup cooked brown rice
• 1/2 cup canned pure pumpkin
• 1/2 cup unsweetened almond milk
• 1/2 tsp pumpkin pie spice
• 2 packets stevia sweetener, or about 1/2 tbsp of either agave nectar or raw sugar

Combine all ingredients in a microwave-safe bowl and stir well. Microwave for three minutes, allow to cool, and stir before serving. 

And you're done!

Key Lime Pie Overnight Oats

Key Lime Pie Overnight Oats

Serves 1

• 1/4 cup uncooked steel cut oats
• 1 tbsp chia seeds
• 1 packet stevia sweetener (~1 tsp raw turbinado sugar or agave nectar can be substituted)
• 1/2 cup almond milk
• 1 tbsp vegan cream cheese
• 1 tbsp fresh or bottled lime juice, plus more to taste

Separately combine dry ingredients (oats, stevia, chia seeds) and wet ingredients (almond milk, cream cheese, lime juice), making sure to mix the wet ingredients until the cream cheese is fully incorporated. Combine wet and dry ingredients and stir well. Place in a glass and cover with plastic wrap. Allow to sit overnight. In the morning, stir again and add more lime juice (I used another full tbsp because I like very tart key lime pie) and sweetener to taste. Garnish with fresh lime slices! Crumbled vegan graham crackers would also be a good topping. 

Tofu Scramble a la Lilly

Tofu Scramble a la Lilly

Serves 1

• 3 oz. extra-firm tofu (1/5 of a block, I use Trader Joe's organic)
• 1/2 tablespoon nutritional yeast
• 1/4 tablespoon Dijon mustard (I use whole grain, but any variety is fine)
• a liberal sprinkling each of garlic powder, onion powder, ground turmeric, and ground cumin
• a handful of fresh baby spinach (or any other quick-cooking veggie of choice, I also use kale)
• 1 slice of your favorite bread

Slice your tofu. I recommend pressing it first. I don't use any fancy pressers, I just wrap the block in a few paper towels, slap it on my cutting board, and press down with my frying pan for about a minute. You don't need to press it much; with the tofu scramble, a little moisture is your friend. Put the tofu in a frying pan over medium-high heat. Divide it into small chunks with the edge of your spatula. Meanwhile, toast your bread of choice. Mine is Food for Life Ezekiel 4:9 Sesame Bread. Put down that Wonder Bread and try it. It's delicious. Add the nutritional yeast and Dijon to the pan and toss with the spatula to make sure that the tofu is well coated. Repeat with the spices. Once your tofu mixture is nice and hot, add the spinach and mix it in, allowing the leaves to wilt. See those crispy bits of charred spices stuck to the pan? Scrape them with the spatula and mix them in too, they're so flavorful! Assemble by placing the tofu scramble atop your bread. So easy, so good. Let's get a close up.