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Best Vegan Pancakes

Posted In: Food — January 22, 2005 @ 1:14 am — Peter

Stephanie has been asking for pancakes for weeks now. I finally got around to making a batch last weekend. They came out much better than the reciple I was using before.

1 cup whole wheat flour
2/3 cup unbleached white flour
1/3 cup wheat germ or rolled oats
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons cane sugar
1/2 teaspoon salt
5 1/2 tablespoons cold soy margarine
3 cups soy milk mixed with 2 teaspoons white or cider vinegar
optional: 1 1 /2 cups cooked pureed squash such as pumpkin or butternut, or cooked pureed sweet potatoes

1. In a food processor or in a large bowl, combine the whole wheat flour, white flour, wheat germ or oats, baking powder, baking soda, cane sugar, and salt. Run the processor to mix well. Cut the margarine into small pieces with a knife, and add the margarine to the processor bowl. Either run the processor in short spurts or cut with a pastry cutter or fork until the mixture has a sand-like consistency. If you’ve used a food processor, transfer the mixture to a large bowl.
2. Make a well in the center of the flour mixture, and add the soymilk. Stir until the liquids are fully incorporated. If using the pureed veggie, stir it in now until well mixed.
3. Heat a griddle or a large non-stick or well-seasoned skillet over medium heat. When it is hot, grease it with an oil spray. Using a ladle, drop about 4 ounces of batter to form a pancake. Continue in this fashion, leaving a bit of space between pancakes. Let them cook, and when small bubbles appear, turn a pancake with a spatula. If it is golden brown, turn over the other pancakes. Let the pancakes cook for at least another 2 minutes on the other side. Transfer to plates, and give to friends or self and begin eating.
4. Continue to cook pancakes in this manner until everyone is fed!

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Grilled Cheeze Sandwiches

Posted In: Food — January 8, 2005 @ 5:39 pm — Peter

This has been one of our favorite recipes lately for a quick meal when we don’t have time to make an elaborate dinner…. Give it a try, it is scrumptious!

Melty American Cheeze:

1/3 cup water
4 teaspoons Red Star Vegetarian Support nutritional yeast flakes
1 tablespoon oat flour
1 tablespoon fresh lemon juice
1 tablespoon tahini
2 teaspoons tomato paste of ketchup
1 teaspoon cornstarch
1/2 teaspoon onion granules
1/8 teaspoon each garlic granules, turmeric, dry mustard and salt

4 slices whole grain bread

1. To make the Melty American Cheeze, place all the ingredients except the bread in a 1-quart saucepan, and whisk them together until the mixture is smooth. Bring the mixture to a boil, stirring constantly with the whisk. Reduce the heat to low, and continue to cook, stirring constantly, until the Melty American Cheeze is very thick and smooth. Remove the saucepan from the heat.

2. Place two of the bread slices on a flat surface. Cover one side of each of the bread slices evenly with the Melty American Cheeze. Top with the remaining two bread slices.

3. Mist a 9-inch of 10-inch skillet with nonstick cooking spray, or coat it with a thin layer of canola oil. Place the skillet over medium-high heat. When the skillet is hot, add the sandwiches and brown them well on each side, carefully turning them over once with a metal spatula.

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