This sausage recipe comes from Nutrition Guru, Jeff Novick, who now works with Dr. John McDougall in CA. This recipe had been collecting dust in my recipe binder for years. Always meaning to try it, I stuck, instead, with my faux sausage made with vital wheat gluten - which I enjoy! Well, entering these recipes on my site, and feeling the call for lunch, I realized I had freshly made red kidney beans in my frig along with leftover brown rice from last night. With all the ingredients at hand, I quickly put these together. They are delicious. Not only would they make a nice 'faux' breakfast sausage, but a tasty, healthy lunch treat. I lightly browned the patties, then sauteed sweet onions, mushrooms, and spinach in a little water and, walla, I enjoyed a quickly put together lunch that was full of fiber, greens and those cancer-fighting darlings - onions and mushrooms. Delicious!
This is a great, hearty breakfast treat. Cover with warm non-dairy milk and top with some fresh berries and bananas. And check it out - no oil!
This recipe was featured in one of Dr. McDougall's newsletters. I'll give credit to his wife, Mary, who creates so many of the delicious meals featured in his books and newsletters. I prepared this for one of our gatherings, and everyone raved. It's great when you have overnight company. Prepare the night before and bake for 15 minutes in the morning. Easy and healthy!
Thanks to Ginny, one of our October Green Noshers, for this delectable recipe.
Swiss Chard Frittata
This recipe has been slightly adapted from from vegan cook and cookbook author, par excellence, Isa Chandra Moskowitz, from her "Vegan Brunch"cookbook. Every recipe I've used and adapted from this delightful work has been tasty and highly rated by hungry recipients.
I adapted this recipe from Cathy Fisher's website: www.straightupfood.com. Cathy works for Dr. John McDougall in Santa Rosa, CA. Check out her site. Great recipes!
This is how we start most mornings!
Recipe adapted from "How it All Vegan" by Tanya Barnard & Sarah Kramer.