The center is Amy's Kitchen Breakfast Patty with homemade hash browns (recipe: scrub potato clean, grate potato, pat grated potato with paper towels until dry, fry in oiled pan until cooked, cut like a pizza and serve)
Top of plate: Blackberry turnover
*for blackberry curd: bring 1.5 cups frozen blackberries and 1/4 cup sugar to a boil in a saucepan, add 1 tbsp starch, 1 tsp lemon juice, and and 1 Egg-replacer and stir until thickened. Refrigerate.
*thaw Phyllo dough, brush with Earth Balance
*make pockets with phyllo dough and blackberry curd as best you can
*bake at 375 F for 15 minutes.
*this is a terribly technical recipe, I know.
Raisin scones (recipe from Mum's old cooking book with Earth Balance and Soymilk substituted accordingly)
Silk Lemon Soy Yogurt with Raspberries
Banana Pancakes, from Vive le Vegan!