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1. Blend the strawberries, rhubarb, agave nectar, and salt until smooth.

2. Either fill the middle of a crepe with some sliced bananas and about 2 tablespoons of the sauce, or just top the crepes with both the bananas and the sauce and enjoy!

Variations

• This crepe filling would be even more lovely with ½ teaspoon of orange zest either added to the sauce or stirred in with the bananas and then covered in some lime juice.

• Some folks would agree that ¼ cup of grain-sweetened vegan dark chocolate chips would blend with the bananas quite well. Or use a grater to shave off some chocolate from your favorite bar.

• Top with some toasted and chopped macadamia nuts or almonds.

Quicker and Easier

No time to make crepes? Try using flour tortillas. One idea for a filling breakfast that is a snap to prepare is a tortilla with almond butter and banana. You can heat up the tortilla on a griddle or in a sauté pan, if you wish. You can slice the banana or leave it whole. This makes a quickie grab-and-go breakfast. Another idea is to try the crepe fillings with your hot tortilla!

TOFU SCRAMBLE

Nutritionally light years ahead of its egg counterpart, this scramble is one of our favorite recipes for introducing folks to tofu. Be sure to use extra-firm tofu. Watch as the turmeric creates a vibrant yellow in the dish. Serve with Seasoned Spuds (page 68) and Tempeh Bacon (page 57) for a hearty vegan breakfast.

SERVES 2 TO 4

1½ tablespoons safflower oil

1 cup yellow onion, chopped small

4 medium-size garlic cloves, pressed or minced

1 pound extra-firm tofu, crumbled into large chunks

¾ teaspoon powdered turmeric

¾ teaspoon paprika

3 tablespoons nutritional yeast

1½ teaspoons soy sauce, or to taste

Sea salt and black pepper

1. Place the oil in a large sauté pan over medium-high heat. Add the onion and garlic and cook until the onions are soft, about 3 minutes, stirring frequently.

2. Add the tofu. Cook for 5 minutes, stirring frequently.

3. Add the remaining ingredients, cook 3-5 minutes more, season to taste, and enjoy.

Variations

TOFU SCRAMBLE ITALIANO

SERVES 6

To the simple Tofu Scramble, add the following:

4 large mushrooms, sliced

1 medium-size tomato, chopped

1 small bunch spinach, rinsed and drained (about 3 cups)

1½ tablespoons minced fresh basil

1 teaspoon dried oregano

Follow the Tofu Scramble recipe. Add the mushrooms with the onions and garlic. Add the remaining ingredients at the end of step 3 before seasoning.

SOUTHWEST TOFU SCRAMBLE

SERVES 4

To the simple Tofu Scramble, add the following:

1 small red bell pepper, seeded and chopped

1 medium-size jalapeño or other chile pepper, seeded and minced

2 tablespoons minced fresh cilantro

1½ teaspoons chile powder

1 teaspoon ground cumin

½ cup salsa and/or corn kernels (optional)

Follow the Tofu Scramble recipe. Add the bell pepper and jalapeño with the onions and garlic. Add the remaining ingredients at the end of step 3 before seasoning.

ONION-ZUCCHINI CORN CAKES

For savory breakfast lovers, these little gems can really light up your morning repertoire. A little dollop of applesauce and/or Vegan Sour Cream (page 289) pushes it over the edge. We also “accidentally” discovered they are exceedingly resplendent with maple syrup.

MAKES EIGHT TO TEN 4-INCH CAKES

½ cup cornmeal

¼ cup whole spelt flour

½ teaspoon baking powder, sifted

½ teaspoon sea salt

2 tablespoons ground flaxseed

¼-½ cup rice milk

3 cups grated zucchini

(about 3 medium zucchinis)

1 medium-size yellow onion,

diced (about 1 cup)

½ cup green onion, sliced thinly

1 tablespoon minced fresh

Italian parsley

1. In a medium-size bowl, whisk the cornmeal, flour, baking powder, salt, flaxseeds, and ¼ cup of the rice milk. At this point you may want to preheat your griddle or skillet over low heat so that it is ready to go when the batter is finished.

2. Add the zucchini, onion, green onion, and parsley to the cornmeal mixture and stir well to make a chunky, hearty mixture. If necessary