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SERVES 2 TO 4

½ cup uncooked quinoa

3¼ cups water

¼ cup uncooked kasha

½ cup uncooked rolled oats

1 medium-size banana, sliced

Pinch of ground cinnamon

Pinch of ground cardamom

Soy, rice, or nut milk (see page 42)

Pure maple syrup or agave nectar

1. Place the quinoa and water in a small pot over medium-low heat. Cook uncovered for 5 minutes.

2. Add the kasha and cook for 10 minutes, stirring occasionally.

3. Add the rolled oats, lower the heat to low, and cook, still uncovered, for about 7 minutes, or until all grains are cooked through, stirring frequently. Add additional water if necessary.

4. Add the banana, spices, and your nondairy milk of choice, and sweeten to taste.

Variations

• Try stirring 1 tablespoon of almond butter or other nut butter after cooking.

• Add your favorite fruits and dried fruits.

• You can add the banana with the oats while cooking, for an extra infusion of sweetness.

• Toast chopped walnuts or other nuts or seeds in a toaster oven for a few minutes at 350°F and add before serving.

If You Have More Time

Many variations are possible, using different grains. See the grain cooking chart on page 23 for cooking times. Consider rice and polenta as additions. Be daring and try a four-grain combination with your favorites.

TEMPEH BACON

If you love Babe, but still miss bacon, this recipe’s for you. Below you’ll find a healthier baked version and a more authentic fried version. Serve as part of a rocking brunch with Tofu Scramble (page 62) and Seasoned Spuds (page 68). If you want to go all out, add other accoutrements such as Pancakes (page 66) and French Toast (page 71).

SERVES 4

3 tablespoons soy sauce

3 tablespoons water

1 tablespoon pure maple syrup

or agave nectar

¼ teaspoon liquid smoke

½ teaspoon garlic powder

½ teaspoon onion powder

8 ounces tempeh,

sliced into thin strips

1. Place all the ingredients except the tempeh in a shallow dish and whisk well. Add the tempeh and marinate for 10 minutes, flipping frequently.

2. You have two options for cooking. A healthier version is to preheat the oven or a toaster oven to 350°F and place the tempeh on a well-oiled baking sheet. Bake for 8 minutes, flip, and bake for another 7 minutes.

3. For the full crispy, almost-like-bacon effect, place 2 tablespoons of coconut oil or your favorite oil in a medium-size sauté pan. Sauté the tempeh over medium-high heat until crispy, flipping occasionally to cook both sides evenly.

Variation

• You can replace the tempeh with 8 ounces of thinly sliced, extra-firm tofu. To create the slices, cut the block of tofu in half and then slice thinly.

Tips and Tricks

Try adding 1 teaspoon of smoked paprika (pimentón de la vera), if you can find it, instead of the liquid smoke in this recipe and others that call for liquid smoke. Smoked paprika can be ordered at the Spanish Table Web site, www.spanishtable.com.

COSMIC CREPES

Crepes are impressive, especially when folks learn after enjoying them thoroughly, that they are vegan. Although the crepe batter takes mere moments to whip up, making them involves patience, as each crepe can take up to four minutes to cook—but the extra effort is worth it! Crepes can be served solo, with a dab of butter and a sprinkle of brown sugar. However, these days, creperies are cranking out all kinds of variations. If you choose to make one of our fillings, understand that you’ll have to work on them while your crepes are cooking up, to fit into the thirty-minute time frame. But both our sweet and savory filling recipes are so simple that you can easily do this, and you’ll probably be happy to have something else to do during that time.

MAKES TEN 8-INCH CREPES

1½ cups unbleached all-purpose flour or

white spelt flour (see Tips and Tricks)

½ teaspoon sea salt

1 tablespoon tapioca flour or arrowroot

2½ cups water

1 tablespoon safflower oil + extra

for cooking

Vegan butter (optional)