CHAPTER 1
BREAKFAST AND BRUNCH

Bring the olive oil to medium heat in the pressure cooker. Add the potatoes and sauté for about 3 minutes.
Add all remaining ingredients and stir. Lock the lid in place and bring to high pressure; maintain pressure for 7 minutes. Remove from heat and quick-release the pressure.

GRANOLA

This crunchy, healthful cereal is a delicious snack, and travels well. Consider keeping some in your “emergency travel kit” for occasions where you might not be offered vegetarian foods.

Serves 8

3 cups rolled oats (such as Quaker Quick Oats)

1¹⁄₂ cups wheat germ

1 cup chopped walnuts, almonds, peanuts, or a combination

1 cup shredded coconut

¹⁄₂ cup sesame seeds

¹⁄₂ cup nonfat dry milk

¹⁄₄ cup oil

¹⁄₂ cup honey

1 cup brown sugar

1 cup raisins

Heat oven to 350°F. Spread the oats onto a baking sheet; bake for 15 minutes. Lower oven to 325°F.
In a large mixing bowl, combine the toasted oats with wheat germ, nuts, coconut, sesame seeds, nonfat dry milk, oil, honey, and brown sugar. Mix well with your hands. Transfer to a baking sheet; spread into a single layer. Bake for 10 to 15 minutes, until lightly browned. Toss with raisins. Cool to room temperature before serving.

STUFFED EGGS

These filled eggs are a variation on deviled eggs, and are a great first course or garnish for a main-course salad. Their tops are attractively browned under the broiler.

Serves 8

8 hard-boiled eggs

¹⁄₄ cup Dijon mustard

3 tablespoons heavy cream

2 tablespoons finely chopped shallot

1 tablespoon rice wine vinegar

1 tablespoon chopped chives

1 tablespoon chopped tarragon

Salt and white pepper to taste

Unsalted butter

Heat the broiler. Peel and halve the eggs. Take out the yolks and combine them with the mustard, cream, shallot, vinegar, chives, and tarragon. Season with salt and white pepper. Transfer mixture to a piping bag, and pipe it into the egg whites (you can also use a spoon).
Place the filled eggs in a baking dish or broiler pan. Dot the tops with a tiny nugget of butter, and broil them until lightly browned, about 5 minutes. Serve warm.

SCRAMBLED EGG BURRITOS

This innovative “wrap” adds some spice to breakfast or brunch!

Serves 4

1 tablespoon unsalted butter

1 medium onion, finely chopped (about 1 cup)

¹⁄₂ cup sliced Roasted Peppers (see Chapter 3)

9 extra-large eggs, beaten

¹⁄₂ cup cream

Few dashes of hot pepper sauce

2 cups shredded jalapeño jack cheese

Salt and pepper to taste

4 (12") flour tortillas

Salsa Fresca (see Chapter 4) or store-bought salsa

In a large skillet over medium heat, melt the butter; add the onions and sliced Roasted Peppers. Cook until the onions are soft and translucent, about 5 minutes. Combine the eggs and the cream, and add them to the pan. Cook, stirring constantly with a wooden spoon, until the eggs are about half cooked—still very runny; add the hot pepper sauce, cheese, salt, and pepper. Remove from heat. Eggs should be soft, creamy, and have small curds.
Soften the tortillas by placing them directly atop the stove burner on medium heat; a few black spots are okay. Spoon ¹⁄₄ of the egg mixture slightly off center on a tortilla. Fold the sides in upon the egg and roll the tortilla away from yourself, folding the filling in and tucking with your fingers to keep even pressure. Repeat with remaining tortillas. Serve with salsa.

MISO EGGS BENEDICT

Miso has a salty flavor that replaces the Canadian bacon used in traditional eggs Benedict. Have all of the ingredients ready to go, and set the English muffins to toast at the same time as you put the eggs in to poach, so you can place freshly poached eggs onto freshly toasted muffins.

Serves 4

3 tablespoons white vinegar

1 teaspoon salt

4 extra-large eggs

2 English muffins, split

Butter

¹⁄₂ teaspoon miso paste

¹⁄₂ cup hollandaise sauce

Chives (optional)

Hot pepper sauce (optional)

Combine the vinegar and salt in a deep skillet with 2" of water. Crack each egg into its own cup. When water boils, lower flame as low as you can. Gently lower the eggs into the hot water, one by one, and pour them from the cups into the pan. Set the muffins to toast.
Poach the eggs for no more than 3 minutes, then remove them with a slotted spoon, allowing excess water to drain back into the skillet. Transfer poached eggs to a waiting plate. Mash together the butter and miso; spread this mixture onto the toasted muffins. Place 1 poached egg onto each. Spoon generous helpings of hollandaise sauce onto each, and serve immediately with a sprinkling of chives and hot pepper sauce on the side, if using.

Make in Advance

Note: Eggs can be poached up to a day in advance, and stored submerged in cold water. To reheat, gently place in fresh boiling water for a minute before using.

BOURSIN OMELET

An omelet, say the chefs at the Culinary Institute of America (CIA), is yellow, never browned, and cigar-shaped, not folded like a half-moon. Over the years, I’ve forgiven myself many times for my delicious, slightly brown, half-moon omelets, and occasionally jumped through the hoops necessary to make the ultimate CIA omelet.

Serves 1

3 large eggs

¹⁄₄ cup half-and-half or milk

¹⁄₄ teaspoon salt

Pinch of white pepper or a dash of hot pepper sauce

1 teaspoon unsalted butter

2 tablespoons Boursin or other creamy, tangy cheese, such as goat cheese

1 teaspoon chopped chives or scallions

Whisk together the eggs, half-and-half (or milk), salt, and pepper (or hot pepper sauce). Melt the butter in an 8", nonstick skillet over medium-low heat (this is a case where a truly nonstick skillet is really important). Swirl the pan to thoroughly coat it with butter; add the egg mixture. Allow the eggs to sizzle for a minute without disturbing them. Then, using a wooden implement or heatproof rubber spatula, scramble the still-liquidy eggs around in the pan; smooth out the top with your implement, and allow to cook, undisturbed, until the eggs are 90 percent set, but still glistening on top (residual heat will cook the egg the rest of the way when you fold it).
Crumble the cheese into the center of the omelet. Now, you have to make a choice: cigar-shaped or the easy way.
For a cigar-shaped (“French rolled”) omelet: Strike the handle of the pan with the heel of your hand to loosen the omelet and move it to the tip of the pan; use an implement to fold the third of the omelet closest to you into the center, covering the cheese. Place a plate at a 90-degree angle to the tip of the pan. Gently tilt the pan to the plate, allowing the omelet to “roll” into a cigar shape. Sprinkle with chives; take a photograph of it before eating.
For a simple omelet: Fold the omelet in half, slide onto the plate, sprinkle with chives or scallions and enjoy.

SCRAMBLED EGGS MASALA

I don’t know if these eggs were ever served in Mumbai, but authentic or no, they have a fragrant allure. Serve them with Indian breads for a special brunch.

Serves 2

2 tablespoons butter

¹⁄₄ cup chopped onion

¹⁄₄ teaspoon cumin seed, toasted in a dry pan and crushed (or very fresh cumin powder, toasted a minute in a dry pan)

¹⁄₄ cup diced tomatoes

4 eggs, scrambled

Salt and white pepper to taste

4 teaspoons chopped fresh mint leaves

Melt the butter in a medium nonstick skillet over a moderate heat. Add the onions; cook 5–8 minutes, until soft. Add cumin and tomatoes; cook a minute more.
Stir in the eggs, salt, and pepper. Using a wooden spoon, constantly stir the eggs until they form soft, creamy curds; transfer to plates and serve immediately. Garnish with the mint.

CHALLAH FRENCH TOAST

Challah is a braided, egg-enriched bread, which is a traditional start to the Jewish Sabbath meal. Its richness and golden color make for the most luxurious French toast. The key here is to let the “royale” (egg mixture) soak all the way to the center of thick bread slices, and then cook slowly, so it gets cooked in the middle without overbrowning.

Serves 4

¹⁄₂ teaspoon ground cinnamon

3 cups milk

6 extra-large eggs, beaten

1 teaspoon vanilla extract

3 tablespoons sugar

1 teaspoon salt

8 thick slices (1" thick) challah or other bread

2 tablespoons unsalted butter

Pure maple syrup

In a mixing bowl, make a paste with the cinnamon and a drop of the milk. Whisk in the rest of the milk, the eggs, vanilla, sugar, and salt. Transfer to a wide, deep dish, and submerge the bread slices in the egg mixture. Allow to soak for at least 10 minutes, pressing the slices gently under with your fingertips to keep them submerged, and turning them halfway through.
Heat a large, heavy-bottomed skillet (the best is a cast-iron “Griswold”) over a medium-low flame. A piece of butter should sizzle but not smoke when it is added. Melt ¹⁄₄ of the butter, and fry the soaked bread 2 pieces at a time (it’s important not to crowd the pan) on both sides until they bounce back when poked with a finger, about 4 minutes per side. Serve them as they come out of the pan, or keep them warm in the oven. Do not reuse butter—wipe the pan after each batch. Serve with pure maple syrup.

CORNY POLENTA BREAKFAST PANCAKES

If you have leftover polenta from another dish, you can omit the first step in this recipe, and substitute 3 cups of cooked polenta.

Serves 8

1 cup coarse yellow cornmeal

2 cups boiling water

1¹⁄₄ cups flour

1¹⁄₄ teaspoons table salt

2¹⁄₂ tablespoons sugar

4¹⁄₂ tablespoons baking powder

³⁄₄ cup milk

2 eggs plus 1 egg white, beaten

5 ounces (1¹⁄₄ sticks) melted butter

Pure maple syrup

Make the polenta by whisking the cornmeal directly into the boiling water. It should quickly thicken to a paste. Transfer immediately to a platter or pan to cool.
Sift together flour, salt, sugar, and baking powder. In a separate bowl, whisk together milk, eggs, and melted butter. Whisk flour mixture into egg mixture, mixing only as much as is necessary to combine. Overmixing will toughen the cakes. Crumble the cooled polenta into the batter, breaking up large pieces between your fingers. Adjust consistency of the batter with additional milk, if necessary, to achieve the consistency of thick oatmeal.
Cook on a hot, buttered griddle, cast-iron skillet, or nonstick pan, forming 3–4" pancakes, cooking thoroughly on both sides. Serve with pure maple syrup.

SCONES

Tender and buttery, these delicate tinless muffins are traditionally served with fine marmalades and jams and thick English “clotted” cream at teatime. If you don’t have cake flour, use 100 percent all-purpose flour.

Yields 12 scones

2 cups cake flour

2 cups all-purpose flour

1¹⁄₂ teaspoons baking powder

1 teaspoon salt

¹⁄₂ cup sugar

4 ounces (1 stick) butter, cut into pieces the size of a hazelnut

4 ounces (1 stick) margarine, cut into pieces the size of a hazelnut

³⁄₄ cup currants or raisins (optional)

2 eggs

About ¹⁄₂ cup milk

Heat oven to 350°F. Whisk together the cake flour, all-purpose flour, baking powder, salt, and sugar in a bowl until fluffy. Add the butter and margarine; mix with your hands, pinching together the flour between your fingers to coat it. Continue mixing until the flour has taken on the color of the butter, and it clumps, but there should still be some nuggets of butter/margarine. Add currants or raisins, if using.
In a separate bowl, whisk together the eggs and milk. Add egg mixture to the flour mixture, and mix with your hands or a wooden spoon just until combined. Do not overmix, as it will make the batter tough. The consistency should be like oatmeal. Add additional milk if necessary.
Drop the batter into 12 scones on an oiled sheet pan. Bake until set, about 20 minutes, on top shelf of the oven. For extra color, flash under the broiler for a moment to brown the tops.

TOFU FRITTATA

Frittatas are traditionally made with eggs, but you can use tofu instead for a cholesterol-free breakfast dish.

Serves 4

2 tablespoons olive oil

1 cup red potatoes, peeled and diced

¹⁄₂ onion, diced

¹⁄₂ cup red pepper, diced

¹⁄₂ cup green pepper, diced

1 teaspoon jalapeño, minced

1 clove garlic, minced

¹⁄₄ cup parsley

16 ounces firm tofu

¹⁄₂ cup unsweetened soymilk

4 teaspoons cornstarch

2 tablespoons nutritional yeast

1 teaspoon mustard

¹⁄₂ teaspoon turmeric

1 teaspoon salt

¹⁄₄ teaspoon black pepper

Add the oil to a 4-quart slow cooker and sauté the potatoes, onion, peppers, jalapeño, and garlic on low heat for about 15–20 minutes.
Meanwhile, in a blender or food processor, combine the rest of the ingredients until smooth, then pour the mixture into the slow cooker with the potatoes.
Cover and cook on medium-high heat for 4 hours, or until the frittata has firmed.

Make It a Scramble

To shorten the preparation time for this meal while keeping all of the flavors, try making this dish into a scramble by preparing the entire recipe in the slow cooker. Skip the step of blending the tofu and omit the cornstarch. Add remaining ingredients, breaking apart tofu as you stir, and sauté until cooked through.

SUNRISE TOFU SCRAMBLE

This Sunrise Tofu Scramble is a great dish that will get your day started right!

Serves 4

16 ounces firm tofu, drained and crumbled

¹⁄₂ cup broccoli florets, chopped

¹⁄₂ cup button mushrooms, sliced

2 tablespoons olive oil

2 teaspoons turmeric

1 teaspoon cumin

¹⁄₄ teaspoon garlic powder

¹⁄₈ teaspoon red pepper flakes

2 cloves garlic, minced

1 teaspoon salt

¹⁄₄ teaspoon black pepper

¹⁄₂ cup tomato, diced

1 lemon, juiced

2 tablespoons fresh parsley, chopped

Add the tofu, broccoli, mushrooms, oil, turmeric, cumin, garlic powder, red pepper flakes, garlic, salt, and black pepper to a 4-quart slow cooker. Cover and cook on medium heat for 4 hours.
Add the tomato, lemon juice, and parsley to the scramble and serve.

GARDEN TOFU SCRAMBLE

Go gourmet with this tofu scramble by substituting shiitake mushrooms and Japanese eggplant instead of the broccoli and button mushrooms.

Serves 2–4

16 ounces firm tofu, drained and mashed

1 teaspoon fresh lemon juice

1 teaspoon salt

¹⁄₂ teaspoon black pepper

¹⁄₂ teaspoon turmeric

1 tablespoon olive oil

¹⁄₂ cup broccoli florets, blanched

¹⁄₂ cup button mushrooms, sliced

¹⁄₂ cup tomato, diced

1 clove garlic, minced

¹⁄₄ cup water

2 tablespoons parsley, chopped

In a large bowl, mash the tofu with your hands or a fork, then stir in the lemon juice, salt, pepper, and turmeric.
Bring the olive oil to medium heat in the pressure cooker. Add the broccoli and mushrooms and sauté for 5 minutes. Add the tomato and garlic, and sauté for an additional 30 seconds.
Pour in the tofu mixture and water; stir, then lock the lid into place. Bring to medium pressure and maintain for 6 minutes. Remove from heat and allow pressure to release naturally.
Remove the lid and stir in the parsley before serving.

SPICY TOFU SCRAMBLE

Serve this spicy scramble on its own or rolled up in a flour tortilla to make a delicious breakfast burrito.

Serves 2–4

16 ounces firm tofu, drained and mashed

1 teaspoon fresh lemon juice

1 teaspoon salt

¹⁄₂ teaspoon black pepper

¹⁄₂ teaspoon turmeric

1 tablespoon olive oil

¹⁄₄ cup onion, diced

¹⁄₄ cup red bell pepper, diced

¹⁄₄ cup tomato

1 clove garlic, minced

1 teaspoon cumin

¹⁄₂ teaspoon chipotle powder

¹⁄₂ teaspoon chili powder

¹⁄₄ cup water

2 tablespoons cilantro, chopped

In a large bowl, mash the tofu with your hands or a fork, then stir in the lemon juice, salt, pepper, and turmeric.
Bring the olive oil to medium heat in the pressure cooker. Add the onion and bell pepper and sauté for 3 minutes. Add the tomato, garlic, cumin, chipotle powder, and chili powder and sauté for an additional 30 seconds.
Pour in the tofu mixture and water; stir, then lock the lid into place. Bring to medium pressure and maintain for 6 minutes. Remove from heat and allow pressure to release naturally.
Remove the lid and stir in the cilantro before serving.

COUNTRY GRITS

Start these simple grits in the evening and wake up to a delicious breakfast in the morning.

Serves 4

2 cups stone-ground grits

6 cups water

2 tablespoons butter or vegan margarine

1 teaspoon salt

¹⁄₄ teaspoon black pepper

¹⁄₈ teaspoon cayenne pepper

Add all ingredients to a 4-quart slow cooker. Cover and cook on low heat for 6–9 hours.

CHEESE GRITS

Top each individual bowl of grits with cheese and place in the broiler until melted for an even tastier treat.

Serves 4

2 cups stone-ground grits

6 cups water

2 tablespoons butter or vegan margarine

1 cup shredded Cheddar or vegan cheese

1 teaspoon salt

¹⁄₄ teaspoon black pepper

¹⁄₈ teaspoon cayenne pepper

Add all ingredients to a 4-quart slow cooker. Cover and cook on low heat for 6–9 hours.

RED PEPPER GRITS

Cooking grits in Vegetable Stock instead of water adds more depth to the flavor and makes them more appropriate for dinner or lunch.

Serves 4

4 cups Pressure Cooker Vegetable Stock (see Chapter 5)

1 teaspoon salt

¹⁄₄ teaspoon dried thyme

1 cup stone-ground grits

¹⁄₂ tablespoon dried red pepper flakes

Bring the stock, salt, and thyme to a boil in the pressure cooker over high heat. Slowly stir in the grits.
Lock the lid into place. Bring to high pressure and maintain for 10 minutes. Remove from heat and allow pressure to release naturally.
Remove the lid and stir in the red pepper flakes before serving.

Grits

Grits are a Southern breakfast staple that are served topped with butter or margarine, salt, pepper, and sometimes cheese. They’re very similar to polenta, especially when polenta is served creamy.

ALMOND AND DRIED CHERRY GRANOLA

Agave nectar is a natural sweetener that many vegans use in place of honey.

Serves 24

5 cups old-fashioned rolled oats

1 cup slivered almonds

¹⁄₄ cup agave nectar

¹⁄₄ cup canola oil

1 teaspoon vanilla

¹⁄₂ cup dried tart cherries

¹⁄₄ cup unsweetened flaked coconut

¹⁄₂ cup sunflower seeds

Place the oats and almonds into a 4-quart slow cooker. Drizzle with agave nectar, oil, and vanilla. Stir the mixture to distribute the syrup evenly.
Cook on high, uncovered, for 1¹⁄₂ hours, stirring every 15–20 minutes.
Add the cherries, coconut, and sunflower seeds. Reduce heat to low. Cook for 4 hours, uncovered, stirring every 20 minutes.
Allow the granola to cool fully, and then store it in an airtight container for up to 1 month.

BREAKFAST QUINOA WITH FRUIT

Take a break from oatmeal and try this fruity quinoa instead!

Serves 4

1 cup quinoa

2 cups water

¹⁄₂ cup dried mixed berries

1 pear, thinly sliced

1 teaspoon dark brown sugar

¹⁄₂ teaspoon ground ginger

¹⁄₄ teaspoon cinnamon

¹⁄₈ teaspoon cloves

¹⁄₈ teaspoon nutmeg

Place all ingredients into a 4-quart slow cooker. Cover and cook on low heat for 2–3 hours, or until the quinoa is fully cooked.

Quinoa

Quinoa, pronounced “keen-wah,” is actually a seed, not a grain, closely related to spinach. It was originally cultivated by the Incas. It contains more high-quality protein than any other grain or cereal and is also high in iron, magnesium, phosphorus, and zinc, and a source of calcium, B vitamins, and fiber.

FRENCH TOAST CASSEROLE

This recipe is great for breakfast, and it’s a wonderful way to use bread that is slightly stale.

Serves 8

12 slices whole-grain raisin bread

6 eggs

1 teaspoon vanilla

2 cups fat-free evaporated milk

2 tablespoons dark brown sugar

1 teaspoon cinnamon

¹⁄₄ teaspoon nutmeg

Spray a 4-quart slow cooker with nonstick spray. Layer the bread in the slow cooker. In a small bowl, whisk the eggs, vanilla, evaporated milk, brown sugar, cinnamon, and nutmeg. Pour over the bread.
Cover and cook on low for 6–8 hours.
Remove the lid and cook uncovered for 30 minutes, or until the liquid has evaporated.

HASH BROWNS

Also called home fries, this home-style dish will serve 4 as a main dish or 6 if part of a hearty breakfast.

Serves 4

1 teaspoon canola oil

1 large onion, thinly sliced

1¹⁄₂ pounds red potatoes, thinly sliced

Heat oil in a nonstick skillet. Add the onions and potatoes and sauté until just browned, about 6 minutes. The potatoes should not be fully cooked.
Add mixture to a 2- or 4-quart slow cooker. Cook on low for 3–4 hours or on high for 1¹⁄₂ hours.

ONION, PEPPER, AND POTATO HASH BROWNS

Use a cheese grater to grate the potatoes for this dish.

Serves 4

2 tablespoons olive oil

4 cups russet potatoes, peeled and grated

¹⁄₂ onion, diced

1 poblano pepper, cored and diced

2 cloves garlic, minced

1 teaspoon chili powder

¹⁄₂ teaspoon paprika

¹⁄₂ teaspoon cumin

1 teaspoon salt

¹⁄₄ teaspoon pepper

Add all ingredients to a 4-quart slow cooker. Cover and cook on medium heat for 4 hours.

PRESSURE COOKER HASH BROWNS

Feel free to serve these hash browns any way you’d like—scattered, covered, or smothered.

Serves 4

4 cups russet potatoes, peeled and grated

2 tablespoons olive oil

2 tablespoons butter or vegan margarine, such as Earth Balance

Salt and freshly ground pepper, to taste

Prepare the potatoes and set aside.
Add the oil and butter or margarine to the pressure cooker and bring to temperature over medium heat.
Add the hash brown potatoes; sauté for 5 minutes, stirring occasionally, until they are just beginning to brown. Season with the salt and pepper.
Use a wide metal spatula to press the potatoes down firmly in the pan.
Lock the lid in place and bring to low pressure; maintain pressure for 6 minutes. Remove from heat and quick-release the pressure.

Preparing the Potatoes

Rinsing and thoroughly drying the grated potatoes will help you achieve a delicious, crispy brown exterior on your hash browns. After grating the potatoes, pour them into a colander and let sit under running cold water for 1 minute to remove the extra starch. Once done, let the potatoes air dry or use a towel to remove excess water before cooking.

SLOW COOKER SPICY TOFU SCRAMBLE

Serve this spicy scramble on its own or rolled up in a flour tortilla to make a delicious breakfast burrito.

Serves 4

2 tablespoons olive oil

¹⁄₂ onion, diced

¹⁄₂ red pepper, diced

2 cloves garlic, minced

1 (16-ounce) package firm tofu, drained and crumbled

2 teaspoons turmeric

1 teaspoon cumin

¹⁄₂ teaspoon chipotle powder

¹⁄₂ teaspoon chili powder

1 teaspoon salt

¹⁄₄ teaspoon black pepper

¹⁄₄ cup tomato, diced

1 lemon, juiced

2 tablespoons fresh cilantro, chopped

Add the oil to a 4-quart slow cooker and sauté the onion, red pepper, and garlic on medium-high heat for about 3 minutes.
Mix in the tofu, turmeric, cumin, chipotle powder, chili powder, salt, and black pepper. Cover and cook on medium heat for 2–4 hours.
About 5 minutes before the scramble is finished, add the tomato, lemon juice, and cilantro.

POBLANO HASH BROWNS

Any type of pepper will do, such as poblano, jalapeño, or bell pepper, in these spicy hash browns.

Serves 4

4 cups russet potatoes, peeled and grated

2 tablespoons olive oil

2 tablespoons butter or vegan margarine, such as Earth Balance

¹⁄₄ cup onion, diced

1 poblano pepper, cored and diced

1 clove garlic, minced

Salt and freshly ground pepper, to taste

1 teaspoon cumin

Prepare the grated potatoes by rinsing in a colander, then air drying or using a towel to remove excess water.
Add the oil and butter to the pressure cooker and bring to temperature over medium heat. Add the onion and poblano pepper and sauté until just soft, about 5 minutes.
Add the garlic and potatoes; sauté for an additional 5 minutes, stirring occasionally, until they are just beginning to brown. Season with the salt, pepper, and cumin.
Use a wide metal spatula to press the potatoes down firmly in the pan.
Lock the lid in place and bring to low pressure; maintain pressure for 6 minutes. Remove from heat and quick-release the pressure.

TEMPEH SAUSAGE CRUMBLES

Try this delicious and nutritious alternative to pork sausage.

Serves 4

1 (13-ounce) package tempeh, crumbled

1 teaspoon dried sage

2 teaspoons brown sugar

¹⁄₈ teaspoon red pepper flakes

¹⁄₈ teaspoon dried marjoram

1 cup vegetarian “chicken” broth

1 teaspoon salt

¹⁄₄ teaspoon black pepper

In a medium bowl, mix all the ingredients together.
Add all ingredients to a 4-quart slow cooker. Cover and cook on medium heat for 4 hours.

BREAKFAST TOFU AND VEGGIES

Nutritional yeast has a cheesy flavor, and should not be replaced with other types of yeast.

Serves 4

¹⁄₄ cup olive oil

1 (16-ounce) package extra-firm tofu, drained and cubed

¹⁄₂ onion, diced

1 cup broccoli, chopped

¹⁄₂ green bell pepper, chopped

¹⁄₂ zucchini, chopped

¹⁄₂ cup yellow squash, chopped

3 tablespoons soy sauce

¹⁄₄ cup nutritional yeast

Add the oil to a 4-quart slow cooker and sauté the tofu for about 5–8 minutes on medium-high heat, stirring occasionally.
Add the vegetables and the soy sauce. Cover and cook on medium heat for 2–4 hours.
About 1 minute before the tofu and veggies are finished, stir in the nutritional yeast and serve.

EASY TOFU “EGGS”

Tofu “eggs” are a great form of protein and taste delicious. They contain very little fat and no cholesterol. Build upon this basic recipe to create a variety of tofu scrambles.

Serves 4

2 tablespoons olive oil

1 (16-ounce) package firm tofu, drained and crumbled

¹⁄₄ cup onion, diced

2 cloves garlic, minced

1 teaspoon turmeric

1 teaspoon salt

¹⁄₄ teaspoon black pepper

1 lemon, juiced

Add all ingredients, except for the lemon juice, to a 4-quart slow cooker. Cover and cook on medium heat for 2–4 hours.
About 3 minutes before the “eggs” are finished, stir in the lemon juice.

GRANDMA’S CORNMEAL MUSH

This recipe cooks into a thick cornmeal porridge. It makes for a tasty and inexpensive breakfast food.

Serves 4

2 cups yellow cornmeal

8 cups water

1 teaspoon salt

2 tablespoons butter or vegan margarine

Add all ingredients to a 4-quart slow cooker. Cover and cook on medium heat for 4 hours.
Allow the mush to cool for at least 30 minutes. Serve with maple syrup.

BREAKFAST CASSEROLE

To simplify this recipe, use Morningstar Farm Sausage Style Crumbles instead of the Tempeh Sausage Crumbles recipe in this book. Omit the cottage cheese to make this a vegan dish.

Serves 4

¹⁄₄ cup olive oil

3 cups potatoes, peeled and grated

1 onion, diced

¹⁄₂ green bell pepper, chopped

2 cups Tempeh Sausage Crumbles (see recipe in this chapter)

6 eggs, beaten, or Easy Tofu “Eggs” (see recipe in this chapter)

1 cup cottage cheese

2 cups Cheddar cheese or vegan cheese

1 teaspoon salt

¹⁄₄ teaspoon black pepper

Add all ingredients to a 4-quart slow cooker. Cover and cook on medium heat for 4 hours.

SPICY BREAKFAST BURRITO

To make this burrito vegan instead of vegetarian, use tofu instead of cooked eggs.

Serves 4

¹⁄₄ cup olive oil

1 (16-ounce) package firm tofu, drained and crumbled

¹⁄₄ cup red onion, diced

1 tablespoon jalapeño, minced

¹⁄₄ cup red bell pepper, diced

¹⁄₄ cup poblano pepper, diced

1 cup cooked black beans, drained

2 teaspoons turmeric

1 teaspoon cumin

¹⁄₂ teaspoon chili powder

1 teaspoon salt

¹⁄₄ teaspoon black pepper

4 large flour tortillas

1 avocado, peeled and sliced

¹⁄₂ cup tomato, diced

¹⁄₄ cup cilantro, chopped

¹⁄₂ cup chipotle salsa

¹⁄₂ cup shredded Cheddar cheese or vegan Cheddar cheese

Add olive oil, tofu, onion, jalapeño, red bell pepper, and poblano pepper to a 4-quart slow cooker and sauté on medium-high for 5–8 minutes.
Add the black beans, turmeric, cumin, chili powder, salt, and black pepper. Cover and cook on medium heat for 4 hours.
Scoop the filling onto the tortillas and add the avocado, tomato, cilantro, salsa, and cheese. Fold the sides of the tortilla in and roll up the burrito.

Steaming Tortillas

For best results, steam tortillas on the stovetop using a steamer basket. If you’re in a hurry, throw the tortillas into the microwave one at a time and heat for about 30 seconds.

SLOW COOKER TOFU RANCHERO

Bring Mexican cuisine to the breakfast table with an easy Tofu Ranchero.

Serves 4

3 tablespoons olive oil

1 (16-ounce) package firm tofu, drained and crumbled

¹⁄₂ onion, diced

2 cloves garlic, minced

1 lemon, juiced

¹⁄₂ teaspoon turmeric

1 teaspoon salt

¹⁄₄ teaspoon black pepper

1 cup cooked pinto beans, drained

8 corn tortillas

¹⁄₂ cup shredded Cheddar cheese or vegan Cheddar cheese

¹⁄₂ cup chipotle salsa

Add the olive oil, tofu, onion, garlic, lemon, turmeric, salt, black pepper, and pinto beans to a 4-quart slow cooker. Cover and cook on medium heat for 4 hours.
When the ranchero filling is nearly done, brown the tortillas on both sides using a small sauté pan.
Preheat the oven to 350°F.
Place the tortillas on a baking sheet and add the filling. Sprinkle the cheese over the rancheros and bake until the cheese has melted, about 5 minutes. Top with the chipotle salsa.

HUEVOS RANCHEROS

Rich and delicious, this Mexican ranch breakfast will fuel your whole morning, even if you’re climbing Mt. Everest that day. While this recipe calls for scrambled eggs, it works equally well with any style of eggs.

Serves 4

1 can Mexican-style black beans in sauce or Cuban Black Beans (see Chapter 7)

2 cups Rancheros Salsa (see Chapter 4) or store-bought Mexican salsa

8 large eggs

¹⁄₂ cup half-and-half

¹⁄₂ teaspoon salt

Unsalted butter

8 soft corn tortillas (8 diameter)

1 cup shredded Monterey jack or mild Cheddar cheese

¹⁄₂ cup sour cream or Tofu Sour Cream (see Chapter 2)

Chopped cilantro

Heat the beans and Rancheros Salsa in separate pots over low flames. Scramble together the eggs, half-and-half, and salt. Melt the butter in a nonstick pan; cook the scrambled eggs over a low flame until soft and creamy, with small curds.
Soften the tortillas either by steaming or flash cooking over an open gas burner. Place 2 tortillas onto each plate. Divide the hot black beans evenly onto these tortillas. Spoon the eggs onto the beans, then sauce with a ladleful of Rancheros Salsa. Garnish with cheese, sour cream, and cilantro. Serve immediately.

ROASTED VEGETABLE FRITTATA

This perfect brunch main course can be made ahead and served at slightly above room temperature. It’s a perfect way to utilize leftover vegetables of all sorts—any vegetables will work.

Serves 8

1 medium zucchini, quartered lengthwise

1 medium yellow squash, quartered lengthwise

1 cup small white mushrooms

1 small (Italian) eggplant, or ¹⁄₄ of a regular eggplant, cut into large chunks

2 tablespoons olive oil

9 eggs, beaten

³⁄₄ cup half-and-half

¹⁄₂ teaspoon salt

2 tablespoons unsalted butter

1 baked potato, diced

1 medium onion, chopped

Chopped Italian parsley or cilantro

¹⁄₂ cup diced tomatoes (about 1 large)

1 cup shredded cheese (Monterey jack, Cheddar, or Havarti, for example)

Black pepper to taste

Heat oven to 400°F. Toss zucchini, yellow squash, mushrooms, and eggplant with olive oil; spread into a baking sheet or roasting pan. Roast until tender, about 20 minutes. (Note: This step can be done up to 2 days in advance.) Raise oven temperature to 450°F.
In a bowl, whisk together the eggs, half-and-half, and salt. In an oven-safe, 10" nonstick skillet, melt the butter over medium heat. Add the potatoes, onions, and parsley (or cilantro); cook until the onions are softened and the potatoes are slightly browned. Add the roasted vegetables and the egg mixture. Cook, stirring with a wooden spoon, until the mixture begins to thicken, but is still mostly liquid. Stir in the tomatoes and cheese. Season with pepper. Place pan on center rack of oven, and bake until frittata puffs slightly and begins to brown on top, about 15 minutes. Remove from oven and transfer frittata to a serving plate. Allow it to rest 5 minutes before cutting into 8 wedges and serving, garnished with additional parsley or cilantro.

SPINACH QUICHE

There’s no yummier way to get the iron, calcium, and other goodness from spinach than this elegant, simple, savory pie.

Serves 6

1 batch Basic Pie Dough (see Chapter 6) or 1 store-bought, unsweetened 9" pie shell

¹⁄₄ cup scallions, chopped

2 tablespoons unsalted butter

1 pound (1 package) fresh spinach, washed, stems removed, roughly chopped

Pinch of nutmeg

¹⁄₂ teaspoon salt

¹⁄₄ teaspoon fresh ground black pepper

3 large eggs

6 ounces half-and-half or milk

¹⁄₄ cup shredded Gruyère or Swiss cheese

Heat oven to 350°F. If using fresh pie dough, roll out a disk 11" in diameter and line it into an ungreased, 9" pie pan. Crimp edges, gently place wax paper over the unbaked crust, and fill the cavity with dried beans or pie beads. Bake until golden brown, 15–20 minutes (this is known as “blind baking” the crust). Cool on a rack; remove beans. If using a store-bought shell, bake according to package directions for “blind baking.” Increase oven temperature to 375°F.
Heat the scallions and butter in a skillet until they sizzle. Add spinach, nutmeg, salt, and pepper; cook until spinach is wilted. Whisk together eggs and half-and-half in a bowl. Add the spinach mixture. Sprinkle half of the cheese into the prebaked pie crust; add the spinach-egg mixture. Top with remaining cheese; bake 35 minutes, until the top is domed and beginning to brown.

ROSEMARY HOME FRIES

Like hash browns, home fries can also be served with a variety of toppings or plain with a side of ketchup.

Serves 4

¹⁄₄ cup olive oil

4 cups red potatoes, diced

¹⁄₂ red onion, diced

1 poblano pepper, diced

¹⁄₂ red bell pepper, diced

1 teaspoon salt

¹⁄₄ teaspoon black pepper

2 tablespoons fresh rosemary, chopped

Add all ingredients, except for the rosemary, to a 4-quart slow cooker. Cover and cook on medium heat for 4 hours.
About 10 minutes before the potatoes are done, add the rosemary and cook for the remainder of the time.

WHITE GRAVY

For a delicious and filling breakfast, try this gravy over biscuits.

Serves 4

¹⁄₂ cup vegetable oil

¹⁄₄ cup onion, minced

3 cloves garlic, minced

¹⁄₄ cup flour

4 tablespoons soy sauce

2 cups water

¹⁄₂ teaspoon dried sage

¹⁄₈ teaspoon dried thyme

¹⁄₂ teaspoon salt

¹⁄₄ teaspoon black pepper

Add the oil to the slow cooker and sauté the onion and garlic over medium heat for about 3–5 minutes. Slowly stir in the flour to create a roux.
Add the rest of the ingredients to the slow cooker. Cover and cook on medium heat for 1 hour, stirring occasionally.

PEAR OATMEAL

Cooking rolled oats overnight makes them so creamy they could be served as dessert. Cooking them with fruit is just the icing on the cake.

Serves 4

2 Bosc pears, cored and thinly sliced

2¹⁄₄ cups pear cider

1¹⁄₂ cups old-fashioned rolled oats

1 tablespoon dark brown sugar

¹⁄₂ teaspoon cinnamon

Place all ingredients in a 4-quart slow cooker. Cook on low overnight, approximately 8–9 hours. Stir and serve.

BANANA NUT BREAD OATMEAL

Skip instant oatmeal packets, which can be high in sugar, and make this homemade version instead.

Serves 2

³⁄₄ cup water

1 cup milk or soymilk

1 cup quick-cooking oats

2 bananas, sliced

2 tablespoons brown sugar

2 teaspoons cinnamon

2 tablespoons chopped walnuts

Place all of the ingredients in the pressure cooker.
Lock the lid into place. Bring to high pressure and maintain for 5 minutes. Remove from heat and allow pressure to release naturally.
Remove the lid and stir the oatmeal, adding more milk or soymilk if desired.

STEEL-CUT OATS

Steel-cut oats, whole grain oats that have been cut into only 2–3 pieces, are sometimes referred to as Irish oatmeal. They are high in B vitamins, calcium, protein, and fiber.

Serves 2

4 cups water

1 cup steel-cut oats, toasted

1 tablespoon butter or vegan margarine, such as Earth Balance

Pinch salt

Place the rack in the pressure cooker; pour ¹⁄₂ cup water over the rack.
In a metal bowl that will fit inside the pressure cooker and rest on the rack, add the oats, butter or margarine, salt, and 3¹⁄₂ cups water. Lock the lid into place.
Bring to low pressure. For chewy oatmeal, maintain the pressure for 5 minutes. For creamy oatmeal, maintain pressure for 8 minutes.
Remove from heat and allow pressure to release naturally. Use tongs to lift the metal bowl out of the pressure cooker.
Spoon the cooked oats into bowls; season and serve as you would regular oatmeal.

Toasting Steel-Cut Oats

Preheat the oven to 300°F. Place the steel-cut oats on a baking sheet. Bake for 20 minutes. Store toasted steel-cut oats in a covered container in a cool place. Toasting steel-cut oats will enhance the flavor and allow them to cook in half the time.

APPLE STREUSEL OATMEAL

Get creative and turn any of your favorite desserts into a breakfast oatmeal.

Serves 2

³⁄₄ cup water

1 cup milk or soymilk

1 cup quick-cooking oats

2 apples, peeled, cored, and diced

2 tablespoons brown sugar

2 teaspoons cinnamon

2 tablespoons chopped pecans

Place all of the ingredients in the pressure cooker.
Lock the lid into place. Bring to high pressure and maintain for 5 minutes. Remove from heat and allow pressure to release naturally.
Remove the lid and stir the oatmeal, adding more milk or soymilk if desired.

IRISH OATMEAL WITH FRUIT

You can substitute other dried fruit according to your tastes. Try prunes, dates, and cherries for different flavors.

Serves 2

3 cups water

1 cup toasted steel-cut oats

2 teaspoons butter or vegan margarine, such as Earth Balance

1 cup apple juice

1 tablespoon dried cranberries

1 tablespoon golden raisins

1 tablespoon snipped dried apricots

1 tablespoon maple syrup

¹⁄₄ teaspoon ground cinnamon

Pinch salt

Place the rack in the pressure cooker; pour ¹⁄₂ cup water over the rack.
In a metal bowl that will fit inside the pressure cooker and rest on the rack, add the 2¹⁄₂ cups water, oats, butter or margarine, apple juice, cranberries, raisins, apricots, maple syrup, cinnamon, and salt; stir to combine.
Lock the lid into place. Bring to low pressure. For chewy oatmeal, maintain the pressure for 5 minutes. For creamy oatmeal, maintain pressure for 8 minutes.
Remove from heat and allow pressure to release naturally. Use tongs to lift the metal bowl out of the pressure cooker.

Cooking Ahead

If you’re not a morning person, you can make Irish Oatmeal with Fruit the night before. Once it’s cooled, divide between two covered, microwave-safe containers and refrigerate overnight. The next morning, cover each bowl with a paper towel to catch any splatters and then microwave on high for 1–2 minutes or until heated through.

MAPLE-PECAN OATMEAL

Rolled oats or quick-cooking oats will work in this recipe. Just be sure to adjust the cooking time accordingly.

Serves 2

³⁄₄ cup water

1 cup milk or soymilk

1 cup quick-cooking oats

2 tablespoons maple syrup

2 tablespoons chopped pecans

Place all of the ingredients in the pressure cooker.
Lock the lid into place. Bring to high pressure and maintain for 5 minutes. Remove from heat and allow pressure to release naturally.
Remove the lid and stir the oatmeal, adding more milk if desired.

THREE PEPPER VEGAN FRITTATA

Frittatas are traditionally made with eggs, but you can use tofu for a cholesterol-free breakfast dish instead.

Serves 4

2 tablespoons olive oil

1 cup red potatoes, peeled and diced

¹⁄₂ cup onion, diced

¹⁄₂ cup red bell pepper, diced

¹⁄₂ cup green bell pepper, diced

1 teaspoon jalapeño, minced

1 clove garlic, minced

¹⁄₄ cup chopped parsley

16 ounces firm tofu

¹⁄₂ cup unsweetened soymilk

4 teaspoons cornstarch

2 teaspoons nutritional yeast

1 teaspoon mustard

¹⁄₂ teaspoon turmeric

1 teaspoon salt

Preheat the oven to 400°F.
Bring the olive oil to medium heat in the pressure cooker. Add the potatoes, onion, peppers, garlic, and parsley, and sauté for 3 minutes. Lock the lid in place and bring to high pressure; maintain pressure for 6 minutes. Remove from heat and quick-release the pressure.
Combine the tofu, soymilk, cornstarch, nutritional yeast, mustard, turmeric, and salt in a blender or food processor until smooth, then pour the tofu mixture into the cooked potato mixture.
Spoon the mixture into an oiled quiche or pie pan. Bake for 45 minutes, or until the frittata is firm, then remove from heat and let stand before serving.

Make It a Scramble

To shorten the preparation time for this meal while keeping all of the flavors, try making this dish into a scramble by preparing the entire recipe in the pressure cooker. Skip the step of blending the tofu and omit the cornstarch. Add remaining ingredients, breaking apart tofu as you stir, and sauté until cooked through.

YEASTY TOFU AND VEGGIES

This delicious, cheesy-tasting recipe is perfect for breakfast!

Serves 4

1 16-ounce package extra-firm tofu

2 tablespoons vegetable oil

2 tablespoons soy sauce

1 cup water

¹⁄₂ onion, diced

1 cup broccoli, blanched and chopped

¹⁄₂ green bell pepper, chopped

¹⁄₂ zucchini, chopped

¹⁄₂ cup yellow squash, chopped

¹⁄₄ cup nutritional yeast

Wrap the block of tofu in paper towels and press for 5 minutes by adding weight on top. Remove the paper towels and cut the tofu into ¹⁄₂"-thick pieces. Add 1 tablespoon of oil to the pressure cooker and sauté the tofu until it is light brown on all sides. Add 1 tablespoon of soy sauce and sauté for 10 seconds more. Remove the tofu.
Place the water in the pressure cooker along with the steamer tray. Place the tofu on top of the steamer tray. Lock the lid into place; bring to high pressure and maintain for 5 minutes. Remove from heat and allow pressure to release naturally.
Add 1 tablespoon of oil to a large pan and sauté the onions, broccoli, bell pepper, zucchini, and squash until tender. Add the tofu and 1 tablespoon soy sauce and sauté for 1 minute more. Sprinkle the nutritional yeast on top and serve.

PRESSURE COOKER TOFU RANCHERO

Bring Mexican cuisine to the breakfast table with this easy Tofu Ranchero.

Serves 4

16 ounces firm tofu, drained and mashed

1 teaspoon fresh lemon juice

1 teaspoon salt

¹⁄₂ teaspoon black pepper

¹⁄₂ teaspoon turmeric

2 tablespoons olive oil

¹⁄₄ cup onion, diced

1 clove garlic, minced

8 corn tortillas

1 cup vegetarian refried beans, warmed

¹⁄₂ cup cheese or vegan cheese

¹⁄₂ cup chipotle salsa

Preheat the oven to 350°F. In a large bowl, mash the tofu with your hands or a fork, then stir in the lemon juice, salt, pepper, and turmeric.
Bring 1 tablespoon olive oil to medium heat in the pressure cooker. Add the onion and sauté for 3 minutes. Add the garlic and sauté for an additional 30 seconds.
Pour in the tofu mixture and stir, then lock the lid into place. Bring to medium pressure and maintain for 6 minutes. Remove from heat and allow pressure to release naturally.
Heat 1 tablespoon olive oil in a small sauté pan over medium heat. Cook the tortillas one at a time, until they begin to brown on each side.
Place all 8 of the tortillas on 1 or 2 baking sheets. Divide the refried beans evenly among the tortillas, then top with the cooked tofu mixture. Sprinkle cheese over each of the tortillas, then bake until the cheese begins to melt.
Remove from the oven and top with salsa before serving.

SPINACH AND PORTOBELLO BENEDICT

If making this recipe vegan, read the label before purchasing your English muffins. Some brands are not vegan.

Serves 2

¹⁄₂ cup silken tofu

1 tablespoon lemon juice

1 teaspoon Dijon mustard

¹⁄₈ teaspoon cayenne pepper

¹⁄₈ teaspoon turmeric

1 tablespoon vegetable oil

Salt, to taste

1 tablespoon olive oil

4 small portobello mushroom caps

2 cups fresh spinach

2 English muffins, toasted

Add the silken tofu to a food processor and purée until smooth. Add the lemon juice, mustard, cayenne, and turmeric. Blend until well combined. With the food processor still running, slowly add the vegetable oil and blend until combined. Season with salt, to taste, to complete the vegan hollandaise.
Pour the hollandaise into a small saucepan over low heat and cook until the sauce is warm. Keep warm until ready to serve.
Heat the olive oil in the pressure cooker over low heat. Add the mushroom caps and spinach and stir until coated with the oil.
Lock the lid into place. Bring to medium pressure and maintain for 3 minutes. Remove from heat and quick-release the pressure.
Place 2 open-faced English muffins on each plate and top each half with 1 portobello cap and sautéed spinach. Drizzle with a spoonful of the warm vegan hollandaise to finish.

CHAPTER 1BREAKFAST AND BRUNCH

HOME FRIES

Serves 4

GRANOLA

Serves 8

STUFFED EGGS

Serves 8

SCRAMBLED EGG BURRITOS

Serves 4

MISO EGGS BENEDICT

Serves 4

Make in Advance

BOURSIN OMELET

Serves 1

SCRAMBLED EGGS MASALA

Serves 2

CHALLAH FRENCH TOAST

Serves 4

CORNY POLENTA BREAKFAST PANCAKES

Serves 8

SCONES

Yields 12 scones

TOFU FRITTATA

Serves 4

Make It a Scramble

SUNRISE TOFU SCRAMBLE

Serves 4

GARDEN TOFU SCRAMBLE

Serves 2–4

SPICY TOFU SCRAMBLE

Serves 2–4

COUNTRY GRITS

Serves 4

CHEESE GRITS

Serves 4

RED PEPPER GRITS

Serves 4

Grits

ALMOND AND DRIED CHERRY GRANOLA

Serves 24

BREAKFAST QUINOA WITH FRUIT

Serves 4

Quinoa

FRENCH TOAST CASSEROLE

Serves 8

HASH BROWNS

Serves 4

ONION, PEPPER, AND POTATO HASH BROWNS

Serves 4

PRESSURE COOKER HASH BROWNS

Serves 4

Preparing the Potatoes

SLOW COOKER SPICY TOFU SCRAMBLE

Serves 4

POBLANO HASH BROWNS

Serves 4

TEMPEH SAUSAGE CRUMBLES

Serves 4

BREAKFAST TOFU AND VEGGIES

Serves 4

EASY TOFU “EGGS”

Serves 4

GRANDMA’S CORNMEAL MUSH

Serves 4

BREAKFAST CASSEROLE

Serves 4

SPICY BREAKFAST BURRITO

Serves 4

Steaming Tortillas

SLOW COOKER TOFU RANCHERO

Serves 4

HUEVOS RANCHEROS

Serves 4

ROASTED VEGETABLE FRITTATA

Serves 8

SPINACH QUICHE

Serves 6

ROSEMARY HOME FRIES

Serves 4

WHITE GRAVY

CHAPTER 1
BREAKFAST AND BRUNCH