Mother’s Day

Mother’s Day Brunch

All recipes from The Good Breakfast Book: Making Breakfast Special (Ceres Press)

Strawberry Drink

Fresh strawberries are in season now, so why not start the day with a refreshing pink drink.

2½ cups strawberries
¼ cup honey
2 cups water
Juice of ½ lemon

Combine all ingredients in a blender and puree.

Makes 1 quart

Basic French Toast

2 eggs
½ cup dairy or soy milk
1 teaspoon honey or maple syrup
1/8 teaspoon vanilla extract
pinch salt
8 slices whole grain bread
butter or oil

Beat eggs with milk, honey, vanilla, and salt.

Soak both sides of bread in egg mixture. When fully saturated, cook in hot skillet coated with melted butter or oil until browned on both sides.

Egg-free French Toast

The Goldbecks’ personal favorite and a great vegan choice.

4 tablespoons soy flour
4 tablespoons tahini
½ cup water
1 teaspoon honey or maple syrup
pinch salt
6 slices whole grain bread
1 tablespoon oil (optional)

Beat together soy flour, tahini, water, honey, and salt until creamy, adding more water if necessary to make the consistency of heavy cream.

Soak bread on both sides until “cream” is completely absorbed. Sauté in hot oil or broil or bake as described below.

Reduced-fat French Toast: To prepare large quantities of French toast at one time, or to reduce fat and calories, broil or bake. To broil, place soaked bread on a wire rack set above a cookie sheet and brown on each side. To bake, place soaked bread on a wire rack set above a cookie sheet and bake in a 450 degree oven for 10 minutes. Turn slices over and bake an additional 5 minutes. Because this version does not brown (although it does become crisp), you may want to sprinkle it with cinnamon for appearance.

Batter-coated French Toast

An extra-special and more nourishing option than traditional French Toast.

2 eggs
¼ cup dairy or soy milk
¼ cup wheat germ
1 teaspoon honey
1/8 teaspoon vanilla extract
pinch salt
6 slices whole grain bread
butter or oil

Beat eggs with milk, wheat germ, honey, vanilla, and salt.

Soak both sides of bread in egg mixture. When fully saturated, cook in hot skillet coated with melted butter or oil until browned on both sides.

Scrambled Tofu with Everything

The amount here is just right for an intimate breakfast for two. Multiply as needed for the family or a crowd.

1 tablespoon oil
¼ cup chopped green pepper
1 small onion, chopped
8 ounces tofu, any style
Soy sauce
½ teaspoon turmeric or paprika
½ cup diced tomato, well drained

Heat oil in a skillet and sauté green pepper and onion for a few minutes, until onion is golden.

Drain tofu, pat dry and break into small chunks with a fork.

Add tofu to skill and season with a dash of soy sauce and turmeric or paprika. (Turmeric is an orange spice that turns the tofu yellow, giving the appearance of scrambled egg. If you don’t have turmeric, paprika can be used for color.)

Cook over medium heat, stirring occasionally, until tofu is dry.

Add tomato and cook long enough to heat through.

Makes 2 servings

Tempeh Strips

These tasty bacon-like strips are delicious served alongside French toast, pancakes or eggs.

8 ounces tempeh
1 tablespoon soy sauce
2 tablespoons water
Oil

Cut tempeh into strips 1/8-inch thick. Combine soy sauce and water.

Heat enough oil to cover the bottom of a skillet. When hot, add tempeh strips and brown lightly on both sides.

Sprinkle diluted soy sauce over browned tempeh, cover and cook 1 to 2 minutes, until most of the liquid is absorbed.

Remove lid and cook to evaporate any remaining moisture.

Makes 24 strips; 4 servings

Basic Whole Wheat Griddlecakes

The basic recipes and several variations.

¾ cup whole wheat flour
2 tablespoons wheat germ
2 teaspoons baking powder
½ teaspoon salt
6 tablespoons nonfat dry milk powder
1 cup water
1 tablespoon honey
1 egg, lightly beaten
1 tablespoon oil

Mix dry ingredients.

Add water, honey, beaten egg, and oil. Mix just enough to moisten all ingredients.

Pour batter onto a preheated, lightly oiled griddle or skillet, allowing ¼ cup batter per pancake.

When bubbles appear on the surface, turn and cook the other side.

Makes 10 3-inch pancakes; 2 adult servings

Dairy-free Griddlecakes: Omit nonfat dry milk and replace water with soy milk.

Eggless Griddlecakes: Follow recipe above, but add ½ teaspoon baking powder and 2 tablespoons soy flour to the dry ingredients. Eliminate the egg and add an additional ¼ cup water or soy milk if needed to moisten batter.

Peanut Butter Griddlecakes: Replace each tablespoon of oil in the recipe with 2 tablespoons natural peanut butter.

Griddlecakes with Fruit or Nuts: Add ¼ cup chopped walnuts, raw cashews, peanuts, pumpkin seeds or sunflower seeds, or ¼ cup sliced banana, peaches, berries or well-drained canned crushed pineapple.

Yogurt Griddlecakes: Prepare Basic Griddlecakes but reduce baking powder to ½ teaspoon and add ½ teaspoon baking soda. Replace nonfat dry milk and water with 1 cup yogurt.

Syrups and Toppings

Maple Cream
Mix together equal parts plain yogurt and maple syrup.

Berries and Cream

1 cup fresh or frozen unsweetened raspberries or strawberries
2 tablespoons honey
½ cup plain yogurt

Crush berries with a fork and stir in honey. Add yogurt and mix well.

Makes about 1¼ cups

Berry Syrup

2 cups fresh berries
¼ cup honey
½ teaspoon vanilla extract

Place berries in a small saucepan and crush with the back of a spoon. Add honey and simmer gently 5 minutes. Stir in vanilla. Serve warm.

Makes 1½ cups

©The Good Breakfast Book: Making Breakfast Special

Ceres Press, PO Box 87, Woodstock, NY 12498

Recipes from the Nikki & David Goldbeck’s American Wholefoods Cuisine, Eat Well the YoChee Way and The Healthiest Diet in the World. ©