Vegetarian Breakfast Casserole

by Pam Cady
(Jacksonville, Florida, USA)

I've already tried a couple of the recipes given on your wonderful Web site. So, I thought I would contribute one of my own. It's a favorite of mine and the kids. Thank-you Scott for a heart-felt Web site on Yoga.

2 cups of milk. I use coconut milk.
5 or 6 slices of whole grain bread slices. Gluten-free if possible.
3 tablespoons of Tahini
half to 1 cup of Tofu
oil: coconut, sesame, olive oil etc.
1 teaspoon of lemon juice
1 finely chopped onion
2 minced garlic cloves
2 teaspoons of spicy yellow mustard
half teaspoon of Thyme
quarter teaspoon of Marjoram
freshly ground pepper or chili pepper to taste

Options are: Vegan sausage and 1 teaspoon of maple syrup.

Serves 6 adults or 10 children

Slightly toast the slices of bread, then cut into large cubes.

Lightly oil an 8 x 11.5 baking dish. Scatter toasted bread on the bottom of the baking dish.

If using Vegan sausage, break it up into bite-sized chunks. Scatter half evenly across bread cubes.

Using a blender, add tofu, milk, Tahini, onions, garlic mustard, salt, lemon juice, Thyme, Marjoram and pepper, until smooth.

Pour this blend over the bread and sausage.

Scatter remaining sausage over the top of the casserole.

Cover this dish and place in your freezer for about 2 hours or refrigerator overnight.

Preheat oven to about 325 degrees.

Uncover casserole and bake until lightly brown. About an hour.

Thank-you for allowing me to contribute my healthy recipe.