My dh really likes 9-grain cereal for breakfast. Also,
- cream of brown rice cereal
- Leftover cooked brown rice or millet warmed with rice milk topped with nuts and dried fruit.
- Smoothie with nondairy milk, almond butter, frozen bananas.
- Muesli (oats, nondairy milk, chopped fruits, and nuts/seeds).
- oatmeal with lots of nuts and seeds/dried fruit.
Here's a couple of other ideas:
High-Protein Porridge
This cereal is a good source of minerals and B vitamins, as well as protein.
1/3 cup quinoa
1/3 cup millet
1/3 cup amaranth
5 cups water
Pinch sea salt
1/4 cup flax or sesame seeds, ground
1 teaspoon ground cinnamon or cardamom (optional)
Rinse quinoa. Place grains, water, and sea salt in heavy-bottomed pot. Bring to a boil over high heat. Reduce heat and simmer uncovered 25 to 30 minutes, stirring occasionally to prevent cereal from sticking to bottom of pan. Stir in ground seeds and spices.
Makes 4 servings
Scrambled Tofu
This is a delicious alternative to scrambled eggs.
1 tablespoon olive oil
1 pound tofu
1/4 teaspoon ground turmeric
1/2 teaspoon curry powder
1 tablespoon nutritional yeast
2 tablespoons water
Sea salt and black pepper to taste
1/4 cup minced parsley
Heat oil in skillet over medium-low heat. Crumble tofu into skillet. Cook and stir, breaking up any large chunks. Add remaining ingredients. Cook and stir 5 minutes, or until mixture is light yellow and completely heated.
Makes 4 servings
Note: This also makes a great filling for tortillas or pita pockets.
Variation: Sauté chopped onions, mushrooms, bell peppers, broccoli, tomatoes, spinach, or other vegetables until tender before adding tofu. Continue as directed.
Breakfast Potatoes and Veggies
I love this combination with scrambled eggs or tofu instead of toast. It's a great way to get an extra serving of vegetables at breakfast. If you want to make this a meal in itself, add some tempeh, tofu, or beans.
1 tablespoon oil
1 small onion, diced
3 medium potatoes, diced into 1/2-inch pieces
1 bell pepper, seeded and diced
5 to 6 mushrooms, chopped
1 cup chopped broccoli or cauliflower
1 tablespoon minced fresh herbs (thyme, tarragon, etc.)
1/4 cup chopped fresh watercress or parsley
Sea salt and black pepper to taste
Heat oil in large skillet over medium heat. Add onion and potatoes. Sauté about 10 minutes, or until potatoes are golden. Stir in bell pepper, mushrooms, and broccoli or cauliflower. Cover and reduce heat to medium-low. Cook about 15 minutes, or until potatoes are soft. Stir in minced herbs and watercress or parsley. Season with sea salt and pepper to taste.
Makes 4 to 6 servings
Note: When I make this to go with eggs. I cook this dish first and transfer to a covered heatproof dish and keep in warm oven while I use the same skillet to cook the eggs.
