DARK CHOCOLATE–PECAN WHOLE-WHEAT PANCAKES

Try dousing these pancakes with maple syrup or melted dark chocolate. SERVES 4   INGREDIENTS 2 cups white whole-wheat or whole-wheat flour 2 tablespoons granulated sugar 2 teaspoons baking powder 3/4 teaspoon salt 1 3/4 cups plain unsweetened coconut milk, canned or refrigerated beverage 2 large eggs 2 tablespoons safflower oil, plus extra for cooking […]

COCONUT FRENCH TOAST WITH TROPICAL FRUIT

Here, coconut cream and a tropical fruit salad enhance a rum-infused French toast. SERVES 4 (MAKES 12 SLICES)   INGREDIENTS 2 cups diced pineapple 1 cup diced kiwi 1 cup diced mango or papaya 2 cups unsweetened coconut milk beverage 3 large eggs 3 tablespoons pure maple syrup, plus extra for serving 2 tablespoons white […]

FRENCH TOAST WITH CINNAMON AND VANILLA

Serve with fresh berries and extra maple syrup. If you like, preheat the oven to 300 degrees F and keep cooked French toast warm while you finish preparing the dish. A serrated knife makes quick work of slicing the challah bread. SERVES 4 (MAKES 12 SLICES)   INGREDIENTS 1 1/2 cups plain unsweetened cashew milk […]

CHERRY HAZELNUT PANCAKES

If you use unsweetened milk, add about one and a half teaspoons more Sucanat. Feel free to garnish with chopped toasted hazelnuts and to serve with maple syrup (though you shouldn’t need it). SERVES 4 (MAKES ABOUT 15 SMALL PANCAKES)   INGREDIENTS 2 cups spelt or whole-wheat flour 2 tablespoons Sucanat or brown sugar 1 […]

HAZELNUT PANCAKES WITH MOLASSES

Molasses lends these tender, moist pancakes a rich, toasty flavor. SERVES 4 (MAKES 11 PANCAKES)   INGREDIENTS 1 3/4 cups plain unsweetened rice milk 2 large eggs 4 tablespoons vegan butter, melted 1 teaspoon molasses 1/2 teaspoon hazelnut extract 1 cup white whole-wheat flour 1/2 cup hazelnut or almond meal or flour 3 tablespoons coconut […]

CORNMEAL PANCAKES WITH WARM STRAWBERRY-RHUBARB COMPOTE

Here, a chunky compote of gorgeous, in-season strawberries and rhubarb tops light and fluf y cornmeal pancakes. SERVES 6 (MAKES 24 PANCAKES AND 3 1/2 CUPS COMPOTE) FOR THE PANCAKES   PANCAKES INGREDIENTS 3 large eggs, separated 1 1/2 cups unsweetened plain soy milk 2 tablespoons safflower oil, plus extra for cooking pancakes, divided 1 […]

“CREAM CHEESE” WITH PEPPER AND HERBS

Slather this buttery spread onto toasted bagels, rye or pumpernickel bread, or crackers. Top with thinly sliced cucumbers or smoked salmon. Feel free to vary the recipe by, say, adding shredded fresh carrots, minced red onion or shallot, or thinly sliced green onion. MAKES A GENEROUS 3/4 CUP   INGREDIENTS 3/4 cup plain silken tofu […]

SCRAMBLED EGGS WITH FRESH CHIVES

Adding a bit of soy milk to eggs makes them fluf ier, while chives provide fresh flavor and verdant color. Opt for a wooden spoon or silicone spatula to avoid scratching your nonstick pan. SERVES 4   INGREDIENTS 2 tablespoons vegan butter 8 large eggs 1/4 cup minced fresh chives 3 tablespoons plain unsweetened soy […]

ORANGE CREPES

Serve slathered with orange marmalade or strawberry preserves or drizzled with maple syrup or dairy-free dark chocolate sauce (try one teaspoon per crepe). Keep flat, roll up, or fold into quadrants. Consider preheating the oven to 300 degrees F to keep already-cooked crepes warm. SERVES 4 (MAKES 9 CREPES)   INGREDIENTS 1 1/4 cups plain […]

TRIPLE APPLE OATMEAL WITH MAPLE SYRUP

For another hit of apple, garnish with apple chips SERVES 4   INGREDIENTS 2 cups apple cider 2 cups plain unsweetened oat milk 1/2 teaspoon kosher salt 1/2 teaspoon plus 1/8 teaspoon ground cinnamon, divided 2 cups rolled oats 1 cup shredded peeled apple, such as Fuji (about 2 apples) 1/4 cup pure maple syrup […]