In the Kitchen With Judy Jamison

These recipes were contributed by Judy Jamison, a Burleson resident, and originally appeared in the BurlesonNOW August 2016 issue.

Breakfast Sausage-like Patties

  • 2 cups water
  • 4 Tbsp. soy sauce
  • 2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1 tsp. Italian seasoning
  • 1 tsp. sage
  • 1 tsp. smoked paprika
  • 2 tsp. liquid smoke
  • 2 cups quick oats
  • 1/2 cup pecans, finely chopped (or soy Bac-Os Bits)
  • Vegetable oil, for frying
  1. Bring water and seasonings to a boil. Add quick oats and chopped pecans or Bac-Os Bits; stir well.
  2. Remove from heat and allow to cool.
  3. Form patties into small balls and flatten in frying pan. Fry with 1 tsp. oil per batch to brown.


Scrambled Tofu

Serves 6.

  • 1/2 small onion, finely diced
  • 1/2 red pepper, finely diced
  • 1/2 green pepper, finely diced
  • 1 Tbsp. vegetable oil
  • 1 14-oz. water-packed tofu, firm or extra firm, drained and crumbled
  • 1-2 Tbsp. nutritional yeast
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • 1/2 tsp. turmeric
  • 1 tsp. cumin
  • 1/4 cup salsa (or ketchup)
  1. In a frying pan, sauté the onion, red and green pepper in oil.
  2. Add crumbled tofu and seasonings and toss together. Note: Can omit vegetables and add onion powder and seasoned salt.
  3. Simmer until all moisture is absorbed. Serve with salsa, or ketchup if desired.


Crock-pot Cereal

  • 1 cup whole grain of your choice: oat groats, bulgur wheat, barley, brown rice, wheat berries, etc.
  • 4 cups water
  • 1 tsp. salt (optional)
  • 1/4 cup toppings of your choice: chopped nuts, shredded coconut, dried fruit, fresh fruit, brown sugar, molasses, maple syrup, soy milk, etc.
  1. Wash whole grains (not granular, rolled or refined cereals) and place in Crock-Pot the evening before breakfast.
  2. Cover with water; add salt, if desired.
  3. Before retiring, turn Crock-Pot to the lowest setting.
  4. In the morning, the cereal will be cooked, hot and ready to eat. Serve with toppings of your choice. Note: Can be made in a saucepan on top of the stove by cooking for 40-60 minutes on low heat.
    Cooked cereal can be kept in the refrigerator for several days and reheated before serving.


Dairy-free Gravy on Whole Grain English Muffins

Serves 6. 

  •  1/2 cup raw cashews, washed
  • 1/2 cup white flour
  • 1 tsp. salt or McKay’s Vegan Special Chicken Seasoning
  • 1 Tbsp. nutritional yeast flakes
  • Dash onion and/or garlic powder
  • 3 cups water (divided use)
  • 1 cup vegetarian sausage, cooked and crumbled, or 1/4 cup soy Bac-Os Bits (optional)
  • 6 whole-grain English muffins or biscuits
  1.  Place first five ingredients plus 1 cup water in a blender. Blend until smooth.
  2. Add the remaining 2 cups water. Pour into a kettle and cook over medium heat until gravy thickens, stirring continually to prevent scorching. Add vegetarian sausage crumbles or some soy Bac-Os Bits for added flavor.
  3. Serve over whole-grain English muffins or biscuits.


Homemade Granola

  • 7 cups rolled oats
  • 1 cup quick oats
  • 1 cup sliced almonds
  • 1 cup shredded coconut
  • 1 cup raw sunflower seeds
  • 1 cup water
  • 1/4 cup honey
  • 1/4 cup molasses
  • 1 tsp. salt
  1. Mix together the oats, almonds and coconut.
  2. In a blender, blend the last five ingredients.
  3. Mix the two parts together with a fork to separate the particles. Spread the mixture thinly on several cookie sheets.
  4. Bake at 225 F for 2 hours, or until dry and toasted.


 Instant Sugarless Jam

  • 2 cups fresh or frozen fruit of your choice: strawberries, apricots, peaches, mango, etc.
  • 1/2 cup dried pineapple
  1. In a blender, whiz your preferred fruit with dried pineapple until pureed. Thin with water if using as a sauce for pancakes, waffles or French toast.