{BREAKFAST CASSEROLE}

We had a Relief Society brunch this morning, and I decided yesterday to be brave and take a vegan breakfast casserole. (I knew they were serving breakfast casseroles). So, I came up with this one laying in bed last night. It was a big hit! (I was the only vegan/vegetarian there, and before I even had a chance to try it, people were saying it was good and asking me how I made it!)

hashbrowns, cooked and seasoned
1 tomato, cut in slices

{TOFU SCRAMBLE} (original recipe found here)

1/2 sweet onion, chopped
1 12-oz. pkg firm tofu, pressed*
1/4 c. vegetable broth
1 t. garlic powder
1 t. onion powder
1/2 t. parsley
1 T. soy sauce
2 T. nutritional yeast
1/2 t. turmeric

• Saute onion and tofu in broth until onions are tender (3-5 minutes).

• Add remaining ingredients and cook, stirring often, for 5-10 more minutes.

{CHEEZ SAUCE} (original recipe found here)

1 c. potatoes, peeled and finely chopped (1 medium potato)
1/4 c. carrots, peeled and finely chopped (1 small carrot)
1 c. water

1/3 c. raw cashews
1 T. miso
1 T. tahini (3 T. sesame seeds)
1 T. lemon juice
1/2 t. dijon mustard
1/3 c. nutritional yeast
1 t. salt
1/4 t. paprika

• Place the chopped potatoes and carrots in small sauce pan with a lid. Add the 1 cup of water. Boil, covered, until tender, 10-15 minutes.

• While the potatoes and carrots are cooking, place remaining ingredients in a blender.

• When the potatoes and carrots are done cooking, add them and their water to the blender. Blend until very smooth.

• If needed, add water 1 T. at a time to thin.

Assembly and Baking:

• Put cooked hashbrowns in the bottom of a lightly greased 8x8 baking pan.

• Place tofu scramble on top.

• Spread/pour cheez sauce to cover top. (I think I used about 1/2 cup).

• Top with sliced tomatoes.

• Bake at 350 for 20 minutes.

*How to press tofu: Wrap the tofu in a few paper towels and then in a dishtowel or linen. Set on a plate. Put another plate upside-down on top. Put 3 cans of whatever on top. Let sit for a couple hours.

Things I would like to add: red, yellow, orange peppers; vegan sausage paddies (not often because they're not good for you); mushrooms.

{GRANOLA}

This is a relatively lowfat granola recipe (there's no oil) from Mom.  It makes a lot!  We eat it for breakfast (we put raisins and rice milk in it), but also snack on it throughout the day.

20 c. regular rolled oats (not instant)

1/2 c. to 1 c. of each of the following (it's ok if you don't have all of them every time- it's still good):

raw wheat germ

shredded unsweetened coconut

freshly ground flax seed

almonds, chopped (or any kind of nut)

raw sunflower seeds

sesame seeds (unhulled for more calcium)

ground millet

2 T. cinnamon

• Mix well in a big bowl.
• Bake at 300 degrees for 45-60 minutes, stirring every 15 or 20 minutes (I skip this step*).

1 1/2 c. hot water

1 1/2 c. honey

1/2 c. molasses (or Grade B maple syrup)

1 T. vanilla

• Stir together and pour evenly over dry mixture, stirring well the whole time.
• Bake again for 45 to 60 minutes, stirring every 15 or 20 minutes.
• Turn off the oven and leave the pan in to continue to crisp, if desired.

*I skip the middle baking step because I don't have a huge pan to then mix the wet ingredients with the dry, so it was too big of a pain.  Instead I mix the wet ingredients together and then combine them with the dry before baking.  You have to pour very slowly and stir like crazy so the oats don't turn to mush.  Pour the mixed granola onto cookie sheets (it crisps well that way) or casserole dishes.  Then I cook at around 300 degrees for about 2 hours- it just depends on your oven and how you like your granola.