This colorful vegan menu makes festive springtime fare. Featuring a tasty vegan omelet, stuffed with fresh spinach and tomatoes, served with a nutritious salad, oven home fries and muffins with a surprise inside, this yummy line up will delight your family for any mid-day meal.
I was super excited when I came up with this oven-baked Spinach-Tomato Vegan Omelet. Because a tofu-based omelet is more delicate than the classic egg version, I have developed a jazzy method for helping it to stay together when serving. It takes a little bit of extra fuss, but is well worth the effort.
My husband loves home fries. So I came up with this tantalizing version that’s easy to make for any meal of the day. There’s a little heat and a lot of zest in these Spicy Baked Home Fries. Everybody loves ‘em!
This sunny salad recipe was contributed by my good friend, bestselling author and plant-based dietitian, Julieanna Hever. Fresh and crunchy, this colorful dish is infused with sweetness and zest. Bonus: This healthy breakfast salad also makes a great snack!
These quick-to-prepare muffins feature a moist crumb and sweet surprise center. They make an excellent addition to any plant-powered breakfast or brunch and they make a yummy afternoon snack too!
This jazzy menu is from Laura Theodore’s Vegan-Ease the official companion cookbook to Season Five of Jazzy Vegetarian , now airing nationwide on the Create Channel! Read all about the season HERE.
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