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BEAN SAUSAGES
 1 1-lb. can kidney beans, rinsed and drained (or 2 cups
of cooked beans)
1 cup cooked brown rice
2 tbs ketchup (fruit sweetened!!!!)
1/4 tsp ground sage
1/8 tsp dried thyme
1/8 tsp ground savory
1/8 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper
1/4 tsp fennel seeds, crushed slightly (roll between 2
layers of wax paper with a rolling pin)
Place beans, rice, and ketchup in a large bowl. Sprinkle evenly with spices. Mash well with a fork or potato masher, making sure that spices are evenly distributed. (Rice will be lumpy.)
Chill mixture several hours or overnight to blend flavors.
Divide chilled mixture into 12 portions. Roll each portion into a ball. Flatten each ball into a 3" patty.
Preheat a large nonstick skillet or griddle over medium heat. Oil lightly or spray with a nonstick cooking spray.
Cook sausages until brown on both sides, turning frequently to brown evenly. Oil or spray pan again if necessary.
Good served with biscuits or scrambled tofu for breakfast, or cook with sliced onions and green peppers for a delicious Italian dinner.
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Carrot Hashbrowns
Courtesy of Sydney Greenstreet
 3 potatoes, peeled and grated
3 carrots, peeled and grated
1 onion, peeled and grated
1 tbsp. oil
Salt and pepper to taste
Combine potatoes, carrots and onion in a medium bowl and mix well. Salt and pepper to taste. Heat oil in skillet. Dump in potato mixture and form into a large pancake. Cook until browned on one side, and then flip over and repeat. Serve cut into wedges, or just break it up. Can be served plain, or with applesauce or sour cream. Yummy, and pretty too! Serves: 1-2
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Chunky Apple Oatmeal Pancakes
Courtesy of Ellen Sentovich
 3/4 cup whole wheat flour
1/8 cup oats
2 tbsp. oat bran
1/2 tsp. cinnamon
2 tsp. baking powder
1/4 tsp. salt
1/4 cup raisins
1/2 cup chopped apple
1 cup apple juice
Combine dry ingredients. Add raisins and apple. Gently stir in juice until dry ingredients are completely moistened. Pour batter by 1/4 cupfuls onto a nonstick skillet or griddle. Cook until bottom is brown and spatula slips easily underneath. Turn and brown other side. Makes eight plump pancakes.
MAPLE CREAM
For a tasty and nourishing pancake topping, mix together equal parts of pure maple syrup and soy yogurt.
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Egg-Free Breakfast Scramble
From: http://www.cok.net/
 Egg-Free Breakfast Scramble
* 1 14-ounce package extra-firm tofu, drained
* 2 tablespoons vegetable oil
* 1/4 teaspoon turmeric
* 1 tablespoon garlic powder
* 1 teaspoon onion powder
* 1/2 cup nutritional yeast
* salt and pepper, to taste
* 1/2 pound mushrooms, chopped (optional)
* 1 green onion, finely chopped (optional)
* 1 bell pepper, finely chopped (optional)
Using a fork or potato masher, crumble the tofu into small pieces and then sauté in oil in a frying pan. After a few minutes, add the remaining ingredients, turmeric through bell pepper, if used. Lightly toss in the pan until well-cooked. Serve warm.
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EGGLESS BANANA PANCAKES
 EGGLESS BANANA PANCAKES
(Serves 2)
1/2 cup rolled oats (120 ml)
1/2 cup whole wheat pastry flour or unbleached white flour (120 ml)
1/2 cup cornmeal (white or yellow) (120 ml)
1 Tablespoon baking powder (15 ml)
1-1/2 cups water (360 ml)
2 large ripe bananas, peeled then mashed
2 teaspoons oil (10 ml)
Mix all the ingredients together in a bowl. Use about 1/4 cup
of batter per pancake, poured into lightly oiled preheated
frying pan. Fry over low heat on one side until light brown, then flip over and fry on the other side until done.
Variations: Add chopped apples, raisins, or blueberries to the
batter before frying.
Total Calories per Serving: 482
Fat: 8 grams
Protein: 12 grams
Iron: 4 mg
Carbohydrates: 97 grams
Calcium: 306 mg
Dietary Fiber: 9 grams
Recipe is from Meatless Meals for Working People. If you
don't have a lot of time to cook, you may be interested in
this book. See http://www.vrg.org/catalog/meatless.htm
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