Compassionate Cuisine: Choose an animal-friendly way to start your day!

Fluffy Pancakes

Serves 4

• 1-1/2 cups flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 tablespoon sugar
• 1-1/2 cups soy milk or water
• 2 tablespoons vegetable oil
• maple syrup and/or fruit

1. Mix together the dry ingredients and then stir in the wet ingredients. If the batter is too thick, add 1 tablespoon of water at a time until reaching the desired consistency.
2. Pour onto a pan with a nonstick surface and cook over medium heat, turning once when the edges begin to bubble and brown.
3. Serve warm topped with syrup and fruit.

Egg-Free Breakfast Scramble

Serves 2

• 1 14-ounce package extra-firm tofu, drained
• 2 tablespoons vegetable oil
• 1/4 teaspoon turmeric
• 1 tablespoon garlic powder
• 1 teaspoon onion powder
• 1/2 cup nutritional yeast
• salt and pepper, to taste
• 1/2 pound mushrooms, chopped (optional)
• 1 green onion, finely chopped (optional)
• 1 bell pepper, finely chopped (optional)

1. Using a fork or potato masher, crumble the tofu into small pieces and then sauté in oil in a frying pan.
2. After a few minutes, add the remaining ingredients (turmeric through bell pepper, if used). Lightly toss in the pan until well-cooked. Serve warm.

Carrot Muffins

Serves 6 to 8

• 1 cup whole-wheat flour
• 1 cup oat bran
• 1 tablespoon cornstarch
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon all-spice
• 1/2 teaspoon cinnamon
• 2/3 cup grated carrots
• 1/3 cup maple syrup
• 1 cup water
• 1/4 cup canola oil

1. Preheat the oven to 375°F.
2. In a large mixing bowl, combine the dry ingredients (flour through cinnamon) and grated carrots. Then add all of the wet ingredients, maple syrup through oil, and mix well.
3. Pour the batter into a lightly oiled muffin pan and bake for 25 to 30 minutes, or until an inserted toothpick comes out clean.

For more delicious recipes, visit COK’s VegRecipes.org.

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