This Week's Brunch...

Banana Muffins!

There is something warming about banana muffins.


I love to cut them in half and grill them lightly with some margarine before serving!

This Week's Brunch...

French Toast Bake with blueberries, strawberries, and raspberries.

This dish turned out to be freaking fantastic! It was so good that I made a second batch to take to work and it was a HUGE hit with all the omnivores!!

It's really easy to make, you put together the ingredients the night before and then bake it in the morning.

I paired it with fresh strawberries and soya whipped topping.



Here's how you make it:

1 loaf white bread, cubed (I used a generic 'whole wheat' white loaf from the supermarket)
1 lb mixed berries (if you freeze them first they won't stain the bread when you mix it)
2 cups vanilla soymilk
1/3 cup sweetner
2 Tbs flour
1 tsp cinnamon

Wisk together soymilk, sweetner, flour, cinnamon until smooth, pour over the bread cubes and mix well, adding more soymilk as needed. GENTLY fold in fruit, spoon mixture into a 9x13 pan, cover, and refrigerate over night. Bake for 45 minutes at 350 the following morning.

Top with fresh fruit, syrup, soymilk, and/or whipped cream.

This Week's Brunch...

Sweet Crepes...

I guess I only took pictures of the Strawberry Cream Crepes, but I also made Banana=Peanutbutter Crepes, and Raspberry Crepes.

The Strawberry Cream Crepes are made by folding strawberry puree into soya whipped topping and adding a small dollop of Tufutti Better Than Cream Cheese:



The raspberry crepes had a layer of sweetened cream cheese and fresh raspberries, the banana were made by lightly frying 2 sliced bananas with sugar and margarine and then adding peanut butter to the crepe before serving.

My Crepe Recipe:
1 cup flou
1 cup Silk
pinch baking powder
pinch salt
1 tsp sweetner

Mix and fry lightly on both sides. Serve immediately.

This Week's Brunch...

Tofu Scrambler...


I've been using Fantastic Foods Tofu Scramble mix. Of course, I doctor it up a bit with some garlic salt and nutritional yeast, but it can stand well on its own.

I paired it with some fresh berries and rosemary olive oil sea salt sourdough bread.

This Week's Brunch...

Strawberry Shortcake!



I made a Martha Stewart vanilla cake using Ener-G and soymilk as substitutes and then layered it with fresh strawberries and soya whipped cream.

In Pennsylvania Dutch fashion, I poured a little vanilla soymilk over the cake to moisten it and drizzled homemade caramel over the top.

Pancakes and Lilacs

I love making breakfasts, especially on Sundays!

I just loved how this looked with the fresh lilacs and fresh fruit!

Close-up!