In planning your breakfast, the following list may provide you with ideas and variety:
Additions to make the above complete and interesting: soy milk
coconut carob powder honey
whole-wheat bread peanut butter or nut butter
GROATS PORRIDGE
(Prepare the evening before)
1 c groats (whole oat kernels) 6 c water
salt
Cook whole oat kernels as one would cook rice for approximately one hour, switch off, leave on stove with lid on. Next morning cook ½ hour till soft and fluffy. Alternatively, grind groats and cook to make a smooth porridge as one would cook commercial rolled oats.
Any of the other grains can be prepared in the same way, but it is better to cook millet just before eating it for about 40 min. (1 cup millet to 4 cups water). Add to bowl of cooked porridge: nuts, bananas, raisins, coconut, dates/honey, carob (for chocolate flavour) and rich soy milk (home made-preferably) or nut milk.
MUESLI
1 kg (14 c) rolled oats 1 c chopped nuts
1 c seedless raisins
½ c pumpkin seeds
1 c chopped soft dried fruit (eg. figs) 1 c shredded coconut
1 c sunflower seeds
½ c sesame seeds
Toast the rolled oats under the grill, stirring frequently and watching closely. When lightly browned, spread the sunflower and sesame seeds and the coconut over the top of oats and toast lightly. Mix with all remaining ingredients. Very useful to take along on hikes and camps.
DELICIOUS CREAMY MUESLI
(prepare the night before)
2½ c rolled oats
½ c shredded coconut
3 c rich soy milk or nut milk vanilla
½ t salt
¾ c raisins
juice of 1 small lemon, or to taste 3 T honey/date spread/sugar diced fresh fruit
½ c chopped pecans or walnuts
Prepare the oats and coconut as for Muesli in the oven. Blend the soy milk, vanilla, salt, lemon juice and mix well with oats, coconut and raisins and place in airtight container and refrigerate overnight. Next morning add honey or other sweetener, nuts and plenty of fresh diced fruit, eg. bananas, peaches, papaya, melon, or any fruit in season (out of season use canned fruit) and serve cold.
GRANOLA
Mix well:
8 c. rolled oats
1 c sunflower seeds 1 c coconut
1 c chopped nuts
Mix:
2 ripe bananas
1 ½ c chopped dates 1 ½ t salt
½ c hot water natural vanilla
Stir the two mixtures together, spread onto cookie sheets and bake at 130°C (250°F) for 1 hour, stirring every half hour. Serve with soy milk, raisins, bananas etc. or with soy milkshake (see section on Milks and Creams). Also have a slice of whole-wheat toast and peanut butter, and a bowl of fruit for an energy-packed breakfast that will give you staying power.
BREAKFAST PUDDING
Blend:
½ c nuts(cashews)
1 c water/soy milk
2 bananas
2 T honey
1 t salt
natural vanilla
Add above mixture to
3 ¼ c quick oats
½ c coconut
¾ c chopped dates 2 grated apples
Add 4 cups boiling water to above, mix thoroughly. Bake at approx. 200°C (375-400°F) for one hour. (Make before you go to bed and warm in oven next morning.) Serve with fruit cream (blended soy milk and bananas or other fruit) or soy cream, a nut cream (see section on Milks and Creams), or stewed fruit.
PUTU
Putu is a stiff or crumbly maize meal porridge eaten by many African people.
1 3/4 c maize meal
2 ½ c boiling water
¾ t salt
Boil water in saucepan and add salt. Place maize meal gently in a heap in the simmering water. Do not stir. Cook with lid on at low heat for 10-15 min. till skin forms. Stir to form crumbs, replace lid and cook for further 15-30 min. Stir well and serve with tomato and onion sauce or
stew, or with soy/nut milk, honey and raisins for breakfast.
WAFFLES
Waffles can be made ahead of time and frozen. When needed, pop into toaster for a quick meal. Serve with Soy/Nut Cream, apple sauce with raisins, Carob Spread (see Spreads) or honey.
SOY WAFFLES
Blend:
1 c soaked soy beans
1 ¾ c rolled oats
2 ¼ c water (cold)
¾ t salt
Bake in hot waffle iron for approximately 8-10 min. or until waffle does not stick and is nicely browned.
SUNFLOWER SEED WAFFLES
Blend:
2 ½ c water
2 ¼ c rolled oats
¼ c sunflower seeds
1 t ground sesame seeds (blend dry till fine in blender) 1 t salt
5 chopped dates vanilla
Bake in hot waffle iron for approximately 8-10 min. or until waffle does not stick and is nicely browned.
SAVOURY BREAKFAST
If you have one of those mornings when you do not feel like something sweet for breakfast, try the following “hay stack”:
- Brown plenty of onions in soy sauce. When cooked add mashed tofu and heat gently.
- Make some Chick Pea Cream Sauce or mushroom sauce (see Sauces)
- Chop tomato, lettuce, cucumber finely and avocado in larger pieces.
- Make whole-wheat toast.
Now stack your hay stack: First a slice of toast, then some of the Chick Pea Cream Sauce, then the onion and tofu mixture, followed by more Chick Pea Sauce and topped with the chopped salad. Sprinkle with herbs, salt and a few drops of lemon juice.