Serving Size: 2

Ingredients:

for the pancakes:

• 2 cups wholewheat flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup soy milk
• 1/2 – 3/4 cup water
• 2 tablespoons agave or maple syrup
• 1 capful vanilla extract
• oil for the frying pan

for the strawberry syrup:

• 1/2 cup strawberry jam
• 1/3 cup water
• splash lemon juice
• 1 pint of strawberries

Directions:

to make the pancake batter:

1. Place flour, baking powder salt and cinnamon in a large bowl.
2. In a smaller bowl, combine the soy milk, vanilla 1/2 cup water and the syrup.
3. Fifteen minutes before serving the pancakes, combine the wet ingredients with the dry and mix.
4. This will be a thick batter, allow the batter to set for 10 minutes.

to make the strawberry syrup:

1. Clean and slice the strawberries.
2. Add the strawberry jam, water and splash of lemon juice in a small sauce pan.
3. Mix well and bring to a gentle heat to melt the jam.
4. Add most of the sliced strawberries, saving a few as fresh garnish.

to make the pancakes:

1. If the batter is still too thick, use the other 1/4 cup of water to thin the batter. It should be a thick batter, but slightly liquid.
2. Heat a small amount of oil in a large non-stick frying pan and ladle the batter into the pan.
3. Allow small bubbles to form in the center of the pancakes, then flip over.
4. Serve the pancakes with strawberry syrup and garnished with a couple of fresh strawberries.

Yield: 6-7 individual squares

Ingredients:

• 1 & 1/4 cup AP flour
• 1/2 cup whole wheat flour
• 3 teaspoons. baking powder
• 1 tablespoon sugar (optional)
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 2 egg replacement
• 1 cup packed shredded carrot
• 1 & 3/4 cup non-dairy milk
• 1/2 cup oil

Directions:

1. Place the dry ingredients in a bow and whisk together.
2. In a second bow, place the non-dairy milk and egg replacements.
3. Whisk briskly, and add the oil and shredded carrots.
4. Mix the wet ingredients into the dry and stir to an even consistency.
5. Bake on prepared oven griddle.

Note:

Adapted from http://www.perrysplate.com/2010/01/spiced-carrot-waffles.html

Yield: 12 muffins

Ingredients:

• 8 ounces AP flour
• 1 tablespoon baking powder
• 3 ounces sugar
• pinch salt
• pinch cinnamon
• 6 ounces soy milk or soy cream
• 1 egg replacement
• 2  & 1/2 ounces vegetable oil
• 5 ounces berries like blackcurrants, blueberries or blackberries

Directions:

1. Preheat the oven to 425 F / 218 C.
2. Prepare 12 muffin tins with muffin papers and spay those with oil.
3. Mix the flour, baking powder, salt and cinnamon in a medium large bowl.
4. Add the sugar
5. In a smaller bowl, mix the oil, soy milk and egg replacement.
6. Take about 2 tablespoons of the flour mixture and dust the blackcurrants.
7. Dusting the berries will help to keep the berries suspended in the batter. Otherwise, they all often drop to the bottom of the muffin.
8. Pour the liquid mixture into the dry and mix well.
9. Gently fold the dusted berries into the batter and spoon into the prepared muffin papers.
10. Fill each muffin paper about 3/4 of the way up.
11. Bake the muffins for 18-25 minutes until they are golden.
12. Remove from the oven, allow to slightly cool, enjoy.

Notes:

This recipe can also be cut in half to make 6 muffins.

Ingredients:

• 1 & 1/2 cups flour
• 1 &1/2 teaspoons baking powder
• 2 tablespoons sugar
• 1/2 teaspoon salt
• pinch cinnamon (optional)
• 6 tablespoons vegan margarine, in small pieces
• 1/2 cup cranberries, chopped
• 2 teaspoons orange zest
• 1 tablespoon less than 1/2 cup orange juice

Directions:

1. Place the flour, baking powder, sugar, cinnamon if using and salt in a large bowl.
2. Whisk to mix.
3. Add the vegan margarine and blend with a fork or your fingers to a lightly sandy consistency.
4. Pre-heat the oven to 400 F / 204 C.
5. Add the chopped cranberries and zest and mix lightly.
6. Add the orange juice and mix until the dough is just moistened.
7. Turn the dough out onto a lightly floured workspace and fold over to evenly blend.
8. Fold only 3 or 4 times, as overworking the dough will make it less light and fluffy.
9. Pat the dough out to a flat thickness of 1/4 – 1/2 inch.
10. Using a floured cookie cutter or juice glass, cut 6-7 medium biscuits.
11. Place on a cookie sheet prepared with baking parchment.
12. Bake it in the oven for 15- 18 minutes until lightly golden brown.
13. Remove from the oven and enjoy warm.

Notes:

We used just under a 1/2 cup of freshly squeezed orange juice. It was one large orange.

Yield: 6 double waffles

Ingredients:
for the waffles:

• 1 & 1/2 cups flour
• 3/4 cup finely grated carrots
• 1 & 1/2 teaspoons cinnamon
• 1 teaspoon cardamom
• 1 & 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 tablespoons brown sugar
• 2 egg replacements (like No Egg by Orgran)
• 1 cup soy milk
• 1 teaspoon vinegar
• 2 tablespoons vegetable oil

for the maple raisin syrup:

• 1/2 cup raisins
• 1 cup boiling water
• 2 tablespoons maple syrup
• pinch of cinnamon (optional)
• 1 teaspoon corn starch to thicken

Directions:

Make the syrup first.

to make the maple raisin syrup:

1. Bring a cup of water to boil and put the raisins in. Remove from the heat and allow the raisins to swell.
2. Shortly before serving the waffles, mix the cornstarch with a bit of water. Add to the raisin water and once again heat.
3. Add the maple syrup and stir until the mixture has thickened and become clear.

to make the waffles:

1. Peel and grate the carrots
2. Mix the flour, cinnamon, cardamom, baking powder, baking soda, brown sugar and sat in a large bowl.
3. In a separate mix the vegan egg replacements with the oil.
4. Add the vinegar to the soy milk to make a vegan soy “buttermilk”.
5. Add the vegan soy milk to the oil and egg replacement and mix well.
6. Add the wet ingredients to the dry and mix well.
7. Fold in the carrots.
8. If the batter is too thick, add a bit more soy milk.
9. Preheat the waffle iron.
10. When the waffle iron is 200 F / 92 C  or the indicating light is green, spray the iron plates with cooking oil and spoon the batter onto the plate.
11. Cook for 4 minutes or until golden brown.
12. When the waffle is ready, serve or keep warm in the oven until all the waffles are ready.
13. Serve the waffles with the raisin syrup poured over the top.

Note:

adapted from http://www.vegetariantimes.com/recipes/9648

Serving Size: 4

Ingredients:

• 1 lb. vacuum packed chestnuts
• 2-3 banana shallots
• 2 tablespoons oil
• 1/2 cup wine
• 3/4 cup soy cream or coconut cream
• splash lemon juice
• 2 handfuls minced parsley (divided)
• salt and pepper to taste
• 12-16 slices whole grain bread

Directions:

1. Chop the shallots and mince the parsley.
2. Heat the oil in a large frying pan and add the shallots.
3. When the shallots have softened and become glassy, add 1/4 cup of wine.
4. Add the chestnuts and be sure they separate form each other.
5. Add the soy cream, turn down the heat so that it is a soft simmer.
6. Add one handful of parsley and the splash of lemon juice.
7. Season to taste with salt and pepper.
8. If the sauce is getting too thick, you can use the other 1/4 cup of wine to thin it out.
9. Toast the slices of bread in a toaster.
10. Serve the chestnuts on the toast garnished with a bit of parsley sprinkled on top.

Savory Walnut and Herb Biscuits

Yield: 10-12 biscuits

Ingredients:

• 1 cup whole wheat flour
• 1 cup white flour
• 3/4 teaspoon. salt
• 1 tablespoon baking powder
• 6 tablespoons margarine, cold
• 1/2 cup walnuts, chopped
• 1 tablespoon tarragon, fresh, chopped
• 1 tablespoon marjoram, fresh, chopped
• 1 tablespoon chives, fresh, chopped
• 3/4 cup soy milk

Directions:

1. Combine the flours, salt and baking powder in a bowl.
2. Add the cold margarine, cut in pieces, rub he margarine in until the mixture has the texture of coarse sand.
3. Stir in the chopped walnuts and herbs, then add the soy milk and stir with a fork until the mixture just holds together.
4. Put the dough out on a lightly floured board and very gently knead it just a few turns, just until it can be rolled out.
5. The less you work the dough, the more tender the biscuits will be.
6. Roll the dough out 3/4″ thick, and cut out biscuits with a cutter.
7. Place the biscuits on a parchment covered baking sheet, and bake them at 425 F / 218 C for about 12 to 13 minutes, or until puffed and golden brown.
8. Makes about 10 to 12 biscuits.

Pistachio Eggplant Spread with Cajun Seasonings

This makes a very tasty eggplant spread that is a nice alternative for Baba Ganoush.

Yield: 1 – 1 & 1/2 cups

Ingredients:

• 1 eggplant
• 1/2 cup shelled pistachios
• 1/2 teaspoon lemon pepper
• 1/2 teaspoon Cajun spices
• 1/4 teaspoon salt
• 1/8 teaspoon garlic powder
• 1/4 teaspoon onion powder

Directions:

1. Prick the skin of the eggplant all over with a fork.
2. Place the eggplant in an oven proof baking dish with a bit of oil, so that it does not stick.
3. Bake the eggplant at 350 F / 177 C until it becomes soft, about 20-40 minutes.
4. While the eggplant is baking, shell the pistachios.
5. When the eggplant has softened, remove from the oven.
6. When it can be handled without burning your fingers, remove the skin and place the pulp in a bowl.
7. Add the shelled pistachios and puree to a smooth mixture.
8. Add the lemon pepper, salt and garlic, onion and Cajun spices.
9. Season to taste with additional spices as desired.

Yield: 1 cup

Ingredients:

• 1/2 cup vegan cream cheese like Tofutti’s ‘Better than Cream Cheese’
• 20 fresh cherries, pitted and chopped
• 1/4 cup walnuts, chopped
• 1 teaspoon sugar

Directions:

1. Bring the vegan cream cheese to room temperature.
2. Wash the cherries, cut in half and remove the pits and cut the rest into small pieces.
3. Do this over a small bowl to collect the chopped cherries and the juice while preparing.
4. Add the 1 teaspoon of sugar and stir the cherries well, this will help to draw more of the juice from the cherries.
5. Chop the walnuts.
6. Add the walnuts to the cherries.
7. Add the vegan cream cheese to the cherries and gently mix.
8. Season to taste. We enjoyed the flavor at this time, however if you wish it to be sweeter you can add agave syrup, maple or more sugar.
9. Also optional is cinnamon, but we did not want to overpower the blend of walnuts and cherries.

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Ingredients:

for the cornmeal mush:

• 1 cup yellow cornmeal
• 1 cup cold water
• 3 cups boiling water
• pinch salt

for the blackcurrant syrup:

• 3/4 cup blackcurrants, washed
• 1/2 cup sugar
• 2 cups water

for the breakfast:

• 1 tablespoon light cooking oil

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Directions:

to make the polenta:

1. Bring a large pot with 3 cups of water to oil.
2. Oil a casserole dish, or the container you wish to put the cornmeal in.
3. Add the salt so that it comes to a boil more quickly.
4. In a small bowl, add the 1 cup of cold water to the cornmeal and mix.
5. Add the cornmeal to the boiling water and stir.
6. Be careful while stirring as the cornmeal bubbles and sputters, this can burn.
7. When the cornmeal has thickened, about 5 minutes of cooking, pour it into the prepared dish and refrigerate over night.

to make the syrup:

1. Place the berries in a small saucepan.
2. Add the sugar and water and bring to a gentle boil.
3. Stir the berries and mash them with the back of the spoon.
4. Once cooked, remove from the heat.
5. Pour though a fine non-reactive sieve and strain.
6. This will make about 1 to 1 & 1/2 cups of syrup.

to make the breakfast:

1. The next morning, heat the oil in a frying pan.
2. Cut the cornmeal in slices or pieces and lightly fry on both sides.
3. Once browned and crispy, remove from the frying pan, drain and serve with syrup.

Notes:

This recipe is usually prepared the day before, it can also be used after a 2-3 hour cooling time. This recipe is also tasty as a savory dish with soy cheese grated on the top.

Serving Size: 4

Ingredients:

• 250 grams / 8.8 oz tofu crumbled
• 1/2 cup soy yogurt
• 2 teaspoons grainy mustard
• 1/4 cup nutritional yeast
• 1/4 teaspoon turmeric for color
• dash or two of Tabasco sauce
• 2 tablespoons oil
• 3 ounces spicy tofu pieces, diced
• 1 onion, diced
• 1 red pepper, diced
• salt and pepper
• 1 clove garlic, minced
• 2 cups fresh baby spinach, chiffonade
• 1/2 cup cherry tomatoes, quartered
• 1/2 cup shredded soy cheese
• 1/8 cup soy milk
• 6 sheets vegan puff pastry dough, thawed
• poppy and sesame seeds, optional

Directions:

1. Blend soy yogurt mustard, nutritional yeast, Tabasco and turmeric together and set aside.
2. Prepare the onions, garlic, red pepper, spinach and tofu pieces.
3. Heat the olive oil over medium heat.
4. Saute the onion until it begins to soften and become glassy.
5. Add the red pepper pieces and continue sauteing.
6. Add the spicy tofu pieces.
7. Add the spinach and cook until lightly wilted.
8. Add the cherry tomatoes and crumbled tofu.
9. Stir well.
10. Add the soy yogurt mixture and cook until the mixture begins to become sold and the liquids are coked off.
11. Remove from heat and stir in 1/2 shredded soy cheese
12. Preheat oven to 400 degrees. Line a baking sheet with a Silpat or parchment paper.
13. Place the 6 sheets of thawed puff pastry next to each other in a row 3 by 2, slightly overlapping and using soy milk to connect the overlapping slices together.
14. Spoon the tofu mixture down center of pastry, leaving a one inch margin on top and bottom and three inch borders on each side.
15. Cut pastry on side borders into one inch strips.
16. Crisscross strips over top of filling, lightly brush each tip with soy milk to help stick the strips together.
17. Brush top and sides of pastry with soy milk and top with seeds if desired.
18. Bake for 30 minutes or until pastry is golden brown and puffed.
19. Remove from oven and let cool a bit before slicing to serve.

Notes:

You can also make smaller versions by filling individual pastry sheets and therefor have individual parcels.