2 cups unbleached white flour
2 tbsp. Florida Crystals or sugar
4 tbsp. baking powder
1/2 tsp. salt
2 cups soymilk
4 tbsp. vegetable oil
2 small or 1 large ripe banana
1 cup roasted pecans
2/3 cup water
vegetable oil for frying
Set griddle to highest temperature.
If you're using a flat pan, set on highest flame when ready to fry.
Combine dry ingredients in a ceramic bowl
and mix well. Pour the oil into the soymilk, and then pour the soymilk
into the dry ingredients, whisking until a smooth batter is formed. Peel
the banana and squish it between your fingers into the batter. Break up
the pecan in your hand or in a rolled towel and add the broken pieces to the
batter. Depending upon your flour and the soymilk you use, the batter
may be quite thick. If so, add the 2/3 cup of water (or soymilk) a little
at a time, stirring the batter until it is pourable. If in doubt, make
a test pancake. The thicker the batter, the thicker the resulting pancake.
Spread vegetable oil over the surface of the hot griddle. Ladle circles
of batter onto the griddle and let sit until bubbles appear all across the surface
of the pancakes (2-3 minutes, depending on your griddle or pan.) Flip
cakes and allow to brown on the bottom. Serve with Maple Syrup.
Yield: 12-14 six inch pancakes.
2 cups unbleached all-purpose flour
1/3 cup dark brown sugar, packed tightly, or Florida
1 tbsp. baking powder
¼ tsp. salt
1 cup unflavored soymilk
½ stick or ¼ cup melted vegan margarine
1 ½ tsp. Egg replacer with 2 tbsp. water, beaten to a stiff froth
1 cup fresh blueberries, washed and patted dry
Heat oven to 400°. Brush some of the
melted margarine into the muffin cups.
Combine flour, brown sugar, baking powder
and salt in a mixing bowl and blend. Fold in soymilk, melted margarine and beaten
eggreplacer and stir until you have a smooth batter. Fold in blueberries. Spoon
batter into the muffin tin. Bake for 25 to 30 minutes.
Yield: 1 dozen regular muffins, about 6
1 large (preferably old) russet potato
per person (or porcine.) Keep portions separate.
Earth Balance or your favorite vegan margarine for frying. Vegetable oil
will also work.
Grate potato coarsely (using the grater
with the large holes.) Squeeze dry. Melt about one tablespoon of
margarine into a small (6") frying pan. Set one potato at a time
in the hot fat and spread over the bottom of the pan. Press occasionally
to flatten. Whe bottom is brown (about 5 minutes,) slide or lift onto
a plate with a spatula. Add more margarine or oil; then flip back into
the pan, raw side down. Salt and pepper to taste. Cook until bottom
is brown and turn out onto a plate.
Peeps’ Tofu Market Scramble
1 lb. package of extra firm tofu, crumbled
into bite size chunks
1 large russet potato, microwaved whole or peeled, quartered and boiled until
1 small onion, cut in half lengthwise and sliced fine
¼ cup Red
Star Nutritional Yeast
1 tsp. of curry (optional)
Olive oil for frying
In a large frying pan, heat oil over medium
high flame. Add onion and sauté until just brown. Slice potato
into ¼ thick chunks and add to pan. When potatoes and onions have browned
nicely (about 10 minutes, depending on your range). Meanwhile, drain tofu
and pat dry. When potatoes and onions have browned, crumble tofu into
the pan, continuing to break the curd with a wooden spoon until it looks a bit
like scrambled eggs. When the scramble is thoroughly heated, add the nutritional
yeast and curry. Continue cooking until the curds have browned slightly.
Salt and pepper to taste. Very nice served on toast.