Squash Muffins

As the summer is coming to an end, there is nothing like some quick breakfast muffins. Easy and quick to make and delicious as well! Great with some plant based butter, some side fruit and coconut based yogurt.

Squash Muffins.

Wet Mix:

  • 1 TBS egg replacer (like this Casa Korb recipe) mixed with 3 TBS of water
  • 1 cup of sugar
  • ¼ of oil
  • 1½cups of squash purée
  • 1 tsp apple cider vinegar or lemon or lime juice
  • ½ cup plant based milk

Dry Mix:

  • 2 cups whole wheat flour
  • 1 tsp backing powder
  • 1 tsp baking soda
  • ½ tsp cinnamon or Jamaican allspice
  • ½ cup of pumpkin seeds or any other nuts or seeds


  • Preheat oven to 380F
  • Oil muffin trays for 12 medium sized muffins
  • Beat the egg replacer, sugar and oil together until frothy
  • Mix in the rest of the wet ingredients and set aside
  • Mix the dry ingredients together, and then Blend the wet mix with the dry mix
  • Add up to 1 cup of water, the consistency should be not too liquid, not too stiff
  • Bake for 20 mins

Easy Casa Korb Egg Replacer

In need of a quick egg replacer? This is easy to make, stores well, so that you can make plenty in advance and always have it on hand!

Egg Replacer:

Mix together:

  • 1-1/4 cups potato starch
  • 3/4 cup tapioca starch
  • 1/3 cup baking powder
  • 1/6 cup baking soda

Mix 1 TBS of egg replacer with 2 TBS of water to replace 1 egg

That’s it…really…now that was easy, no?

Hearty Oats & Lentils Bowl

A healthy breakfast for champions to kick off the day. It’s delicious, comforting and hearty!

Simply combine 1/3 cup oats, 1/3 cup red lentils, 1 1/2 to 1 3/4 cup vegetable broth, 1 small clove of garlic minced, 1 small shallot or onion chopped in a saucepan. Bring everything to a low boil, reduce heat and let simmer uncovered for approximately 10 minutes (until cooked and thickened). Salt, pepper and any spice mix you like. Spoon in a bowl with all desired toppings.

You can play with liquid types, herbs and spices. Like making it more Thai coco red curry with mangoes or papaya or Italian herbs and sun-dried tomatoes or even Indian masala. Let your imagination create an infinity of combination!

For a gluten-free option, you can used quinoa oats.

Our savory oatmeal and lentil bowl on the picture was topped with beet hummus, sliced avocados, cherry tomatoes, scallions and flax crackers. Yummy!

Happy Sunny Side Up!

One of the things that I have had the hardest time to get something close to the comforting taste, the silky texture and the sunset yellow of egg yolk. I have tried many recipes with all kinds of ingredients including some of the new ready made egg substitutes, but none came close to what I was looking for…..until now!

What you will need:

  • 1 block of firm tofu
  • Salt, pepper and paprika to season
  • 1 Cup of cooked sweet potatoes
  • 2/3 Cups of non-sweetened plant based milk
  • 3 TBS nutritional yeast
  • 2 TBS vegetable oil
  • ¾ tsp turmeric
  • ¼ TBS Kala namak salt (optional – use regular salt if you don’t have)

Tofu White

Slice the tofu into 4-6 slices lengthwise. Make a hole in the middle where you want the yolk to be. A dash of salt, pepper and paprika on both sides and place into a frying pan for 2 minutes on each side, to brown the tofu a bit. Put on plate and pour the yolk into the holes.


Mix all the other six (6) ingredients in a blender until smooth. Transfer to a saucepan and let simmer to thicken to your liking. Using a small ladle or spoon, pour the yolk into the holes of the tofu slices.

You can keep the rest of the yolk for dipping or freeze in ice cube trays and save for later. I usually make quadruple the recipe to save time.

Serve with roasted potatoes, a few tomatoes and delicious sprouts.