All day breakfast baguette
Serves 4

Ingredients:
1 large wholemeal baguette
6 veggie sausages
75g closed cup mushrooms, sliced
2 medium tomatoes, thickly sliced
12 sun dried tomatoes
4 free-range eggs, hardboiled and sliced
1 tbsp olive oil
To taste Dijon mustard and coarse ground black pepper

Method
- Drizzle the mushrooms with the olive oil.
- Cook the sausages and tomatoes under a medium grill for about 5 minutes, then turn and add the sliced mushrooms and sundried tomatoes (skin side up).
- Continue cooking until nicely browned.
- Layer all the ingredients into the baguette, dress with Dijon mustard and season with black pepper.
Cut into 4 and serve hot or cold.

Scrambled Tofu and Grilled tomatoes - piled on thick granary toast
Ingredients:

285g / 10oz regular firm tofu,

1 Tbls vegetable oil

1 onion finely diced

Small red pepper finely diced

1 small carrot grated

Turmeric and freshly ground black pepper

Method
Drain the tofu and mash it, or crumble by hand. Heat the oil and sauté the vegetables until soft. Add the crumbled tofu and sufficient turmeric to give an attractive colour. Season with shoyu and pepper to taste. Serve hot

Healthy Hash Browns  Serves 4 
450g/1lb potatoes  peeled and left whole
1 small onion grated
1tbsp of chopped parsley (optional)
1tbsp snipped chives (optional)
salt* and freshly ground black pepper
1tbsp sunflower oil
4 beef tomatoes
1 packet smoked or marinated tofu cut into 8 thin slices extra oil, for brushing sprigs of parsley and chopped chives, to garnish

Method
Pre–heat the oven to 190C/375F/Gas Mark 5.
Grease two baking sheets.
Parboil the potatoes in a pan of lightly
salted water for about 10 minutes.
Drain and leave to cool.
Grate coarsely and mix in the onion, herbs (if using) and season well with salt and
pepper.
Add the sunflower oil and mix to bind.
Shape the mixture into twelve patties and place on one of the greased baking sheets.
Brush with a little extra oil and bake in the preheated oven for about 20 minutes until golden and tender.
At the same time, brush the slices of tofu with a little oil and place on the other greased baking sheet.
Cut the tomatoes in half and place on the same baking sheet.
Bake in the oven for 25 minutes.

Serve immediately garnished with parsley and chopped chives.
 
Strawberry Smoothie Drink  Serves 4 
Strawberries are full of Vitamin C and this is a very refreshing way of enjoying them.
If you can buy English strawberries, in season, you will find they are naturally sweeter than imported ones.
If the drink is a little too tart for your taste, add a little agave syrup / honey
450g/1lb ripe strawberries, washed
1 banana
450ml/15floz low fat natural yoghurt
150ml/1/4oz skimmed milk
1tsp vanilla extract
6~8 ice cubes, crushed

Method
Place the strawberries, banana, yoghurt, milk and vanilla extract in a blender and blend until smooth.

Put the crushed ice into 4 tall glasses, pour the smoothie over the ice and serve
immediately.

Perfect Pancakes
Serves 4 

For the Pancakes
50g/2oz wholemeal flour
50g/2oz gram flour, sifted
15g/1/2oz poppy seeds
300ml/1/2 pint soya milk/other alternative milk
pinch of salt
5ml/1tsp sunflower oil
150ml/5floz natural soya yoghurt
For the Filling
2 ripe bananas, chopped
juice of 1 lemon
50g/2oz ready-to-eat dried apricots, chopped
50g/2oz toasted almonds, chopped
5ml/1tsp groundnut oil
To decorate
1 tsp poppy seeds (optional)
Thin slivers of lemon zest

Method
To make the pancakes blend the flours, poppy seeds, soya milk and salt in a blender or food processor.
Leave to stand for 20 minutes.
Meanwhile, make the filling by mixing the bananas, lemon juice, apricots and almonds together.
Heat a little oil in a non–stick pancake pan.
Use a 50ml/2oz ladle to measure the batter for each pancake.

Pour the batter for one pancake into the pan, swirling it around to cover the base evenly.
Cook until set and golden brown underneath, then flip the pancake over and cook the other side.
Make 8 pancakes and layer to keep warm.

Fill each pancake with a couple of spoonfuls of the filling and fold into quarters.
Arrange 2 on each serving plate with a spoonful of soya yoghurt.
Sprinkle poppy seeds (if using) and lemon zest on the yoghurt to decorate and serve.