Banana Pecan Pancakes

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.

Blueberry Muffins

2 cups unbleached all-purpose flour
1/3 cup dark brown sugar, packed tightly, or Florida Crystals
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 large muffins.

Rufus's Rosti Potatoes

1 large (preferably old) russet potato per person (or porcine.)  Keep portions separate.
Salt
Pepper
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.

The 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 fork-tender
1 small onion, cut in half lengthwise and sliced fine
¼ cup Red Star Nutritional Yeast
1 tsp. of curry (optional)
Salt, pepper
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.