The KInd Life Community Forum

One breakfast I really like to make (especially when it's cold) is an apple quinoa. I throw 1 cup (dry) quinoa into a pot with 2 peeled/chopped apples, 1/2 cup of raisins (cranberries work great too), 1/2-1 cup of chopped walnuts depending on my mood then dashes of cinnamon, allspice and sometimes nutmeg and 2 cups of water then cook the quinoa like usual.

Its great because it generally lasts me all week so in the morning, I just re-heat it and add some almond milk. I hope you find something that works for you!

Try adding some quinoa with your oatmeal, I think because it's high in protein that it really satisfies much longer than oatmeal alone. Make sure to have some nuts w/breakfast, too, the fat in them help. Have you tried a tofu scramble and add a side of veggie sausage & a high protein slice of toast. Later, I'll post a recipe for a veggie sausage I found...they freeze well, too, so you can make a batch ahead of time. Pancakes made w/soymilk & a side of tempeh bacon & also a side of fruit w/nuts is something I like on the wknds. Also, you must try Alicia's French Toast recipe, it's sooo good & w/a side of tempeh bacon you won't be hungry for hours!

Hope this helps....d

Here's the sausage recipe (from the book Vegan on the Cheap):

1 cup wheat gluten flour (vital wheat gluten), 3 Tablsp tapioca flour, 2 tsp sweet paprika, 1 1/2 tsp whole fennel seeds, 1 tsp ground fennel seed, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp crushed red pepper, 1/2 tsp ground cayenne, 1/2 tsp salt, 1/4 tsp black pepper, 2/3 cooked or canned dark red kidney beans (drained & rinsed), 3/4 cup water, 2 Tablsp soy sauce, 3 Tablsp olive oil

1. Preheat oven to 350 F

2. In a food processor, combine the wheat gluten flour, tapioca flour, paprika, whole and ground fennel seed, onion powder, garlic powder, crushed red pepper, cayenne, salt & black pepper. Pulse to mix (I don't have a processor so I just mixed really well)

3. In a medium bowl, coarsely mash the beans, then add them to the food processor. Pour in the water, soy sauce & 2 Tablsp of the oil & process until well mixed.

4. Shape the mixture into 6 patties (I actually wanted mine smaller so I ended up with 12 patties) about 1/4 inch thick & wrap each in foil. Arrange them in a single layer in 9 x 13 inch baking pan & add about 1/4 inch of water to the pan. Cover tightly with the foil. Bake for 45 minutes, turning once about halfway through. Remove the patties from the pan, unwrap them & set them on a platter.

5. Heat the remaining 1 Tabsp of oil in a large skillet over medium heat. Add the patties & cook until browned on both sides, about 4 minutes per side. If not using right away, cool the patties to room temp, then wrap tightly & refrigerate until needed. They will keep in the refrigerator for up to 3 days or frozen for several weeks.

Enjoy.....d