Simple Bisquits

  • 2 cups white whole wheat or other whole grain flour
  • 1 1/2 Tbsp baking powder
  • 1 Tbsp date sugar
  • 1/2 tsp cream of tarter
  • 1/4 tsp salt
  • 1/2 cup applesauce
  • 2/3 cup plant milk

Preheat oven to 450º. Stir together all the dry ingredients until well mixed. Cut in the applesauce with a pastry cutter or two butter knives, until the mixture resembles coarse crumbs. Add the milk all at once and stir just until the dough clings together. Lightly flour the surface of a cutting board and knead the mixture a few strokes. *Pat or roll dough to about a 1" thickness. Cut with a biscuit cutter, or the top of a drinking glass, dipping the edge into flour between each cut. Line a baking sheet with parchment paper and transfer biscuits onto it. Bake for 8-10 minutes or till the biscuits look golden. Serve warm. Makes about 8 biscuits.

*Note: You can also bake these as drop biscuits. Just drop large spoonfuls onto your baking sheet, leaving room for expanding in the oven.

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Beet and Berry Smoothie


3 cups plant milk

1 small beet, quartered

¾ cup spinach, packed

1 tbsp ground flax seed

2 cups frozen berries (any combination)

2 ripe bananas

4 medjool dates




Add all ingredients to a blender, preferably high powered. Process until smooth and creamy. Enjoy!


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Millet Pancakes


1 cup sweet potato (raw, diced)

1 diced apple

1 1/2 cups water

1 banana

1/3 cup pure maple syrup (or sweetener of choice)

1 tsp. vanilla extract

1 1/2 cups whole wheat pastry flour

1 cup millet

1 tbs ground flax seed

2 tsp cinnamon

1 1/2 tsp. baking powder

1 1/2 tsp. baking soda

1/2 tsp. salt (optional)


In a high speed blender, combine sweet potato, apple, water, banana, maple syrup and vanilla. Blend until almost smooth.

In a large bowl, stir together the flour, millet, flax seed, cinnamon, baking powder, baking soda and salt.

Add the wet ingredients to the dry ingredients. Stir to combine, leaving some small lumps.

Drop about 1/2 cup per pancake onto a hot (350º) non-stick griddle or fry pan.Cook for 4-5 minutes, until bubbles form, and a few in the center burst. Flip over and cook the other side for another 4 minutes.

Serve warm with desired toppings.

These keep well in the refrigerator, to reheat and enjoy another day.

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Green Smoothie


1 1/2 Cups Cold Water

1 Small Golden Delicious apple - quartered

1 Celery stalk cut into chunks

1/2  Small zucchini

1/8 cup Fresh parsley 

1 tbsp Ground flax seed

1 1/2 cups Packed fresh spinach or 1 cup frozen spinach

1 1/2 cups Packed fresh kale or 1 cup frozen kale

3/4 cup Frozen pineapple - unsweetened

1 frozen banana



Add all ingredients to a high speed blender and blend until smooth. 



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Mango and Millet Oatmeal


4 cups water
1/2 tsp salt (optional)
2 cups old fashioned oats
1 cup millet
1 cup chopped dates
1 cup chopped mangos


Bring water and salt to a boil. Add the millet, old fashioned oats and dates. Let simmer for 5 minutes. Stir in the mango. Let simmer for another 5 minutes. 

Serve with extra fruit and your favorite plant based milk if desired.

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Whole Grain Waffles


4 cups water

2 cups oats

1/2 cup millet (can substitute quinoa, buckwheat, etc.)

1 cup raw nuts

1/2 cup ground flax seed

1 tsp. salt

1 sliced apple



Add all ingredients to a blender, and blend until smooth.

Add about 1 cup of the mixture to a hot waffle iron for each waffle.

Top with fruit, peanut butter & bananas, pure maple syrup, etc.

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Scrambled Tofu

*makes approx. 10 servings


3 12oz blocks of firm or extra firm tofu- drained well

1 med onion (finely chopped)

4 large garlic cloves (minced/garlic press)

1/2 cup red bell pepper (chopped) *optional

1 cup fresh asparagus (chopped)

8 oz mushrooms (sliced)

2 TBSP Bills Best Chik'Nish seasoning or other vegan/oil-free chicken-style seasoning

2 tsp onion powder

1 tsp garlic powder

1/4 tsp turmeric

1/4 tsp smoked paprika

salt and fresh ground black pepper to taste


After draining the tofu, press between paper towels to remove additional moisture (you do want some moisture left to help incorporate the dry seasonings). Cube the tofu into small cubes. Toss all ingredients (except asparagus and mushrooms) and place in a pre-heated large non-stick skillet. Sauté until seasonings are incorporated, moisture has mostly evaporated and there is a bit of a crust on the tofu. Add asparagus and mushrooms and sauté until tender.

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