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1 tablespoon olive oil
1 small onion, chopped
1 teaspoon garlic, minced
1/2 teaspoon salt, plus more to taste
Freshly ground pepper to taste
1 jalapeño pepper, minced
10 ounce bag baby spinach, washed and trimmed
1 pound silken tofu, drained and patted dry
2 tablespoons water

Heat oil in a large skillet over medium heat. When hot, add the onion and garlic, sprinkle with salt. Saute until onion is translucent and garlic is soft, 3 to 5 minutes.
Add the minced jalapeño pepper and saute until fragrant, less than a minute. Increase heat to medium-high, add the spinach and water. Sprinkle with pepper. Cook, stirring occasionally, until spinach is wilted and fairly dry, 5 to 8 minutes.
Crumble the tofu into the pan and stir, using a spatula to combine tofu with the vegetables. Adjust the heat, as necessary, to avoid burning.
When mixture starts to stick to the pan, its ready.
Taste and adjust the seasonings.
Serve hot or warm.

Serves 2

Note: Leafy greens can be substituted for the spinach.

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1 soft, mashed banana
3/4 cup rolled oats (not instant)
Pinch of salt
1/4 cup walnuts or pecans, chopped
1/4 cup craisins, reconstituted in water, then drained
2 tablespoons unsalted almond, peanut or your favorite nut butter

Preheat oven to 350°

Mix all of the ingredients together in a medium-size bowl. Spoon by tablespoon onto a cookie sheet fitted with parchment paper. Flatten each mound slightly.
Bake for 25 minutes. Remove from oven. Cool on a rack.

Makes 9 – 12 cookies

Note: Chocolate chips may be substituted for the craisins. Nuts can be roasted whole, then chopped, for a more intense flavor. Great breakfast treat!

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3 teaspoons Ener G Egg Replacer
4 tablespoons water
1/2 cup nondairy milk
1 teaspoon vanilla, optional
1/4 teaspoon cinnamon powder, optional
4 slices bread, 1/4 – 1/2 inch thick (vegan challah works well)
4 tablespoons nondairy butter, divided
maple syrup
sliced fruit, optional

In a blender, blend until frothy Egg Replacer with water.
Add milk, vanilla, if using, cinnamon powder, if using, until well mixed.
Pour 1/2 of mixture in a 13″ x 9″ baking dish. Add bread slices and rest of liquid mixture. Allow the bread to absorb the liquid, about 10 minutes.
Preheat large frying pan on medium heat. Add 2 tablespoons of the butter. When melted, add 2 slices of the bread. Fry for 3-4 minutes, or when underside is golden. Then flip the bread over and fry for another 3-4 minutes. Repeat process with the 2 remaining slices of bread.
Top with sliced fruit, if using. Pour maple syrup over fruit.

Serves 2

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1/2 cup almond milk, or other non-dairy milk
1/4 cup rolled oats, old fashion or quick
1 T. protein powder
1 T. almond butter
1 t. ground flax seed
1 t. chia seeds
1 apple, diced
1/2 t. fresh, diced ginger, raisins, dried cherries, dried peaches, sliced bananas, optional

Mix ingredients in a medium-size bowl.
Spoon into a pint-size mason jar (if desired) or cover bowl with plastic wrap.
Refrigerate overnight.

Note: Fast and easy breakfast!

Serves 1

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2 cups old-fashioned rolled oats
1/2 cup unsweetened shredded coconut
1/2 cup creamy peanut butter
1/2 cup agave syrup or honey
1/4 cup packed brown sugar
1/2 cup vegan chocolate chips or favorite trail mix

Preheat the oven to 350°F.

Spread the oats and coconut on a baking sheet.
Place in the oven and toast for 10 minutes, stirring occasionally, until
lightly browned.
Meanwhile, combine the peanut butter, agave syrup or honey, and brown sugar in a small saucepan over medium heat. Cook until the brown sugar has completely dissolved, stirring continuously so as to prevent scorching.
Add the toasted oats and coconut to the peanut butter mixture along with the chocolate chips or trail mix and stir to combine. Set aside to cool for 10 minutes. Working with dampened hands, shape into half-inch balls and refrigerate for at least an hour before serving.

Yield: 3 dozen

Note: This is super sweet! Might want to cut back slightly on the sugar.