Vegan Parfait

parfait-thumbnail.001_598x.png This almost doesn't qualify as a recipe. Something creamy, something crunchy and something fruity layered beautifully in a clear vessel of your choice. And there you have it...a parfait!

Vegan Parfait

Makes: 2 parfaits (a larger glass will require more ingredients)

1 cup sweet cashew cream, prepared or vegan yogurt
1 cup fruit, chopped
1 ¼ cup granola, nuts or crushed vegan cookies

  1. Layer ingredients in each glass in this order:
  • ¼ cup cream
  • ½ cup granola
  • ¼ cup fruit
  • ¼ cup cream
  • 2 tablespoons granola
  • ¼ cup fruit

Sweet Cashew Cream

Makes: 1 cup

1 cup cashews
¼ cup plus 2 tablespoons non-dairy milk
3 tablespoons maple syrup
2 teaspoons vanilla extract
⅛ teaspoon salt

  1. In a saucepan over high heat, bring the cashews and enough water to cover them to a boil; boil for 7 minutes.
  2. Drain and rinse the cashews.
  3. Pour milk, maple syrup, vanilla extract and salt into a blender.
  4. Pour in the cashews and blend until completely smooth. This could take 3-5 minutes depending on your blender.

Vegan Waffles with Peach Sauce



Vegan waffles? Yes, please! Just because you're not eating animal products doesn't mean you can't enjoy the joys of eating waffles. The peach sauce just takes them over the top!

Can't find Bisquick in a store near you? Try this recipe for a homemade version that might be even better.

Makes 4 waffles

1 ⅓ cup non-dairy milk
1 tablespoon white vinegar or fresh lemon juice
2 cups Original Bisquick mix
3 tablespoons organic granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Powdered egg replacer and water that’s the equivalent of 2 eggs
2 tablespoons vegetable oil
2 teaspoons vanilla extract

  1. Combine the milk and vinegar and set aside for 5-10 minutes. It will curdle.
  2. In a medium bowl, pour in the Bisquick, sugar, baking powder and salt; mix well.
  3. Make your egg replacer for 2 eggs as directed on the box; pour it into the milk.
  4. Mix in the oil and vanilla.
  5. Add the wet ingredients to the dry and mix until just combined. It does not have to be completely smooth.
  6. Pour batter onto center of hot greased waffle maker and close the lid.
  7. Cook for 5-6 minutes or until the steaming stops.

Peach Sauce

2 tablespoons vegan margarine
1, 16 ounce bag of frozen peaches
1/4 cup organic granulated sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Slurry (optional)

1 tablespoon cornstarch
1 tablespoon cold water

  1. Melt margarine in a medium saucepan over medium-high heat.
  2. Pour the peaches and sugar and stir; cook them for 15 minutes or until they are completely thawed.
  3. While the peaches are cooking, make a slurry by mixing the cornstarch and cold water together until the cornstarch has completely dissolved; set aside.
  4. After 15 minutes, cut peaches with a spatula if you like.
  5. Mix in the cinnamon and nutmeg.
  6. Pour in the slurry (if using) and cook for 2 more minutes. The sauce will thicken pretty quickly.

Vegan Breakfast Quiche

Vegan Breakfast Quiche

It all started when I stumbled upon a tofu omelet recipe on Pinterest. That led me to finding more tofu omelet recipes, being disappointed with the omelet recipes and finally trying Claire's for one last try. Unfortunately, it didn't remind me at all of an omelet, but it did taste quite a bit like quiche. I'm convinced it's the mirin that gives it the quiche flavor. It comes through a bit more without the TVP sausage, so try it with or without the sausage and I think you'll like it. The quiche flavor got my wheels spinning again and I decided to try my hand at a breakfast quiche.

Vegan Pancakes and Bacon

Vegan Pancakes and Bacon

Pancakes are part of a traditional breakfast. If you’ve decided to eat a vegan diet, you’re probably wondering, “Can you make pancakes without eggs?” The answer is a resounding, “Yes!” There are many vegan pancake recipes online. So far, Vegan Yum Yum’s Easy Weekend Pancakes is my go to pancake recipe. These pancakes are thin, so if you like fluffy pancakes, you may want to try another recipe.

Tofu Scramble

Tofu scramble is a popular item on the breakfast menus of many vegans. Most people add all types of delicious veggies to their tofu scramble, but I don't. It just seems a bit strange to me since I never added vegetables to scrambled eggs when I ate them. I really only enjoyed egg and cheese omelets and didn't care for veggies in them.

Over the last few years, I've found 2 recipes for a tofu scramble that I can get behind with no veggies and lots of flavor: Vegan Dad's Wife's Tofu Scramble and Neal Barnard's recipe (which I can no longer find online).

Here's the combo:

Tofu Scramble

2 blocks of extra firm tofu, pressed and crumbled
2 teaspoons onion powder
2 teaspoon garlic powder
1 teaspoon turmeric
1/4 teaspoon pepper
1 teaspoon seasoning salt
2 teaspoons parsley
2 tablespoons nutritional yeast
1/8 teaspoon cayenne
2 tablespoons canola oil
2 tablespoons non-dairy milk
2 tablespoons dijon mustard

  1. Combine all of the dry spices and the nutritional yeast and stir until the mixture is well combined.
  2. Add the spices to the tofu and toss, making sure that the tofu is evenly coated.
  3. Heat a skillet on medium heat and add the oil.
  4. Add the tofu to the pan and saute until slightly brown.
  5. While the tofu is cooking, combine the milk and the mustard.
  6. Add the milk and mustard mixture to the tofu and stir to combine.Cook until the liquid has evaporated.