This menu is easy and comforting to make and eat!
- Breakfast-for-dinner Shabbos:
- Protein (choose one):
- Tofu scramble (my recipe here)
- Tempeh or Portobello "bacon" strips, or faux bacon (quick recipe: to make tempeh bacon from scratch, fill a small plate with soy sauce, chili powder, and paprika and then coat the slices of tempeh in the mixture before cooking in a lightly oiled skillet)
- Faux sausages (e.g., Lightlife, Tofurky)
- Carbohydrates (choose one):
- French toast (my recipe here)
- Pancakes (my favorite recipe is from The Homemade Vegan Pantry by Miyoko Schinner)
- Waffles
- English muffins
- Toast (wheat or white)
- Bagels
- Biscuits (my favorite recipe is from The Homemade Vegan Pantry by Miyoko Schinner and uses the same homemade mix as the pancakes)
- Home fries
- Oatmeal (keep in slow cooker or do not reheat)
- Muffins (recipes for vegan muffins abound, or try Abe's 12-pack mini muffins)
- Fruits & vegetables (choose at least one):
- Pan-seared squash, zucchini, and cherry tomatoes
- Fruit salad (e.g., melons, grapes)
- Berries (fresh or frozen)
- Condiments (optional):
- Maple syrup
- Microwaved frozen berries make a wonderful topping to pancakes, French toast, or waffles
- Cinnamon, cardamom
- Powdered sugar
- Peanut butter, almond butter, sunflower seed butter, etc.
- Jams and jellies
- Earth Balance buttery spread
- Gravy (if making biscuits; keep in slow cooker or serve cold in later meals)
- Beverages (choose one):
- Orange juice
- Grapefruit juice (caution: interacts with many medications)
- Strawberry/cucumber infused water
