Also, for cream cheese lovers, Kite Hill makes an incredible, delicious, cruelty-free cream cheese out of almond milk.
For butter, my favorite is Earth Balance. It's better than dairy butter!
AND, for those who want easy, satiating, clean food breakfast bowls sans anything bad for you and chock full of Omega-3's, skip to the end...
Anyway, on to the "eggs"!
If you don't want to make your own, I recommend Just Eggs vegan egg scramble - nothing is easier. If you'd like to get cooking, though:
1. Soy Free Scramble (from "Nouveau Raw')
This recipe is from: http://nouveauraw.com/raw-recipies/breakfast/vegan-tofu-less-scrambled-eggs/
Ingredients:Yields 2 cups scrambled eggs
- 1 1/2 cups plain almond milk
- 1/2 cup water
- 2 tsp agar powder or 2 Tbsp agar flakes
- ¼ tsp kala namak (black salt)
- 1/4 tsp turmeric powder
- Place the water, agar, salt and turmeric in a small saucepan. Turn the heat on medium-high and whisk until it starts to bubble. Reduce the heat to medium and continue to whisk for 4 minutes. We need to make sure the agar dissolves.
- Remove from the heat and stir in the almond milk. Move quickly because the agar will start to gel if left to cool too long.
- Pour the mixture into a fry pan or baking pan. Place in the fridge for 2 minutes. No need to oil the pan.
- Remove from the fridge and with a spatula, scrap along the bottom of the pan as though you were scrambling eggs. Return to the fridge for 2 minutes, remove and keep scrapping. Repeat this process about 4-6x or until it starts to hold shape, resembling scrambling eggs.
- Eat right away or store in the fridge for 1-2 days.
2. Tofu Scramble (from "Girl Makes Food")
This recipe is from: http://www.girlmakesfood.com/vegan-scrambled-eggs/:
Vegan Scrambled Eggs
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
- 1 tablespoon Oil (olive or canola, vegan margarine works too)
- 1 Bell Pepper - diced
- 1 Onion - diced
- 1 (1 lb) package Silken Tofu
- ½ teaspoon Turmeric
- Salt and Pepper (to taste)
- Add the oil, peppers and onions to a large pan
- Drain the tofu and place the block on the cutting board
- Using the back of a spoon or your fingers, press on the tofu to create curds
- Once the peppers and onions have softened add the tofu to the pan
- Add the turmeric and cook until most of the water has cooked off and the tofu begins to brown when not stirred for a few minutes
- Add salt and pepper to taste
3. Wildcard - The Very Unique " Peyton Chiacado Omelette"
This one was created randomly by my significant other, who made it, then thought it looked gross and wanted to compost it without even trying it first. I, however, insisted on trying it and...I LOVED IT!! I'm not giving you a photo because it does look kind of unappetizing but ... it's basically a couple spoonfuls of chia seeds with water and a mashed ripe avocado and maitake mushrooms, to taste, fried in a little bit of olive oil until it's crispy - almost like hash browns. This definitely does not taste like eggs but I call it a "Peyton Chiacado Omelette" and I love it.
4. Breakfast Bowls
This one is adapted from a clean food recipe from Dr. Johnny Bowden. Not only is it super healthy and satiating, you can make a bunch in advance and pop 'em in the fridge to eat later. They're meant for breakfast, but they're a great lunch on the go, too!
1 TB chia seeds soaked 5 minutes in 3 TB water
1/3 C unsweetened almond or coconut or flax milk
Pinch of powdered vanilla (optional)
1 T maple syrup or agave
1 T cinnamon
1/2 C baked yam OR cooked quinoa OR pumpkin or any combination thereof (to your tastes)
1 C berries (you can use frozen - it will still taste good, just make sure you thaw them first)
2 T chopped walnuts (extremely good source of Omega 3's)
Oil some ramekins with the coconut oil and preheat your oven to 375F
Whip together your chia seeds (in the water), almond or coconut milk, maple syrup, and vanilla until bubbly
Stir in the yam and berries and allocate the mixture among your ramekins (each one will be a serving)
Bake 30-40 minutes and then top with the walnuts and, if you like, some more berries.
If you have made a lot for later, just store them, covered, in the fridge and reheat when you're ready to eat them! Enjoy!