Breakfast

Blueberry Pancakes, Gluten-Free

January 28 is National Blueberry Pancake Day. Start off this holiday morning or any day with our REAL Blueberry Pancake recipe. They are something to celebrate!

1 cup Brown Rice Flour
1 cup Sorghum flour
4 tablespoons ground flax seeds (I buy them whole, grind them and keep them in a glass jar in the refrigerator)
2 tablespoons Ener-G Egg Replacer
1 tablespoon baking power
2 1/4 cups water
3 tablespoons apple cider vinegar
2 Tablespoons Agave or Maple Syrup
vegan butter or shortening for oiling the griddle
3/4 cup frozen or fresh blueberries

Preheat oven to 200^oF.

1. Mix together flours and baking powder in a large bowl.
2. In a medium bowl beat together ground flax seeds with 1/2 cup water, add 1 1/4 cups water, vinegar and agave (or maple syrup) and mix well.
3. In a medium to large bowl using a hand mixer or whisk, beat the Ener-G Egg Replacer with 1/2 cup of water until foamy and forms light peaks.
6. Pour the liquid mixture into the flour and mix well. Add blueberries and stir. Fold in the Ener-G Egg Replacer mixture.
7. On a lightly greased hot griddle, pour about 1/3 cup batter and smooth into a circle about 4 wide. I use a small ladle and use the back side to gently smooth the batter into the size I like. After a minute or 2 small bubbles will appear and the edges and top surface will start to dry. Flip and cook for another minute. Repeat until all the batter is used. Re-grease the pan with a very small amount of vegan butter before pouring the batter. Keep pancakes in oven on a baking sheet to keep warm until ready to serve.

Makes about a dozen.

Buckwheat Waffles, Gluten-Free

This waffle, made with buckwheat flour is wheat-free, oat-free, light and crispy.

1/2 cup buckwheat flour
1/2 cup sorghum flour
2 tablespoons ground flax seeds
2 tablespoons Ener-G Egg Replacer or cornstarch, arrowroot or potato starch
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups water
1 teaspoon vinegar
OPTIONAL: 1/4 cup sunflower seeds

Vegetable cooking oil or shortening for the waffle iron

Get your the waffle iron ready by greasing the surface if necessary and turning on the heat. In a small bowl combine 1/2 cup water with flax seeds and beat with a fork until well-mixed. In a bowl, combine the dry ingredients. Pour in flax mixture and remaining water and vinegar and mix well. Stir in sunflower seeds if using. Pour batter into each waffle space. Let cook for about 15 minutes. Top with maple syrup or APPLE BANANA BERRY COMPOTE.

Serves 2-4

Baked No-Egg French Omelette Soufflé with Kale and Onions, Gluten-Free

Perfect for the holidays, this light and fluffy omelette soufflé is a terrific addition to your list of easy one pan meals to use when you need to feed a large group of hungry house guests. It’s so versatile — use spinach instead of kale, add mushrooms or diced tempeh bacon. Sprinkle a little vegan cheese on top right before it’s ready to come out of the oven — use your imagination! I also love making this recipe whenever anyone says they could never give up eggs because they love eating omelettes and soufflés. I think you’ll be a believer, too.

FOR THE BATTER

1/2 brick firm tofu (6-7 ounces)
1 cup unsweetened soy milk
1/2 cup frozen corn
1/4 cup ground flax seeds
1/4 cup garbanzo bean flour
1 Tablespoon soy lethicin
1 teaspoon granulated garlic powder
1 to 2 Tablespoons water
salt and pepper to taste

Except for the water, place all ingredients in a blender and blend until smooth. The consistency should be like a heavy pancake batter. Let the batter set for 15 minutes. The batter will have thickened. Add the water, one tablespoon at a time, to return the batter to its previous, thinner consistency.

FOR THE FILLING

1 cup chopped raw kale
1/2 brick firm tofu, crumbled (6-7 ounces)
1 medium onion chopped (about 3/4 of a cup)
1 tablespoon of olive oil
1 teaspoon granulated garlic powder
salt and pepper to taste

Preheat the oven to 425^oF

Place a large cast iron or heavy oven proof frying pan on the stove and heat the pan for about 30 seconds.
After the pan is heated, turn the burner to medium and add the olive oil and wait until it shimmers but does not smoke.
Add the onions and sauté until translucent and lightly browned.
Add the chopped kale, salt, pepper, and garlic.
Saute the mixture until soft. (about 4 minutes) Spread the ingredients evenly at the bottom of the pan.
Add the crumbled tofu evenly on top of the kale and onions — DO NOT MIX.

ASSEMBLE THE DISH

Pour the batter on top of the ingredients in the frying pan. Lightly move around the chunks to evenly distribute the batter, but again — DO NOT MIX.
Lower the heat to simmer and let the mixture come to a slow boil (about two to three minutes).
Once the batter is simmering slowly, place in the pre-heated oven and bake at 425^oF for 10 minutes or until it starts brown slightly — you’ll also see it bubble occasionally.
Reduce the heat to 325^oF and bake for another 15 to 20 minutes or until it starts to move away from the sides of the pan and turns golden brown.
Serve the baked omelette soufflé right from the pan. It makes a great center piece to any brunch served with REAL Baked Potato Pancakes and REAL Gluten-Free Toast and REAL Apricot Butter.

Baked Apples, Gluten-Free

Treat yourself this weekend to a luscious breakfast or brunch that is as unbelievably delicious as it is unbelievably good for you. It’s REAL Baked Apples.

4 organic apples, cored
2 tablespoons almonds
2 tablespoons raisins
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
water

Chop the almonds and raisins and mix with the spices. Place the apples in a baking dish and add a small amount of water, about 1/2 inch in depth. Fill the cored centers with the almond/raisin mixture. Bake at 350^oF until apples are soft, about 40 minutes. Remove from oven. Plate each apple with some of remaining juice in the baking dish and serve with non dairy yogurt.

Yogurt, Dairy-Free

I used to make dairy yogurt as a teenager with one of those plug in yogurt kits. Later I learned I didn’t need a kit, I just needed a warm space to let the yogurt culture grow. Recently I discovered I had a dehydrator option on my oven which is ideal for yogurt making. Inspired by Miyoko Schinner‘s yogurt recipe in her Artisan Vegan Cheese cookbook I started making yogurt again. Miyoko’s recipe uses soy or almond milk blended with cashews. After making her recipe I decided to try almonds instead of cashews. They are slightly different, both delicious!

4 cups unsweetened soy milk
2/3 cup raw almonds (or cashews)
3 tablespoons non dairy soy yogurt

1. Soak almonds for 3 hours or more in water. I put the almonds in a jar soaking in water and put it in the refrigerator. If I leave them for 24 hours or more, I will change the water.
2. Preheat oven on dehydrator setting of 110^oF (if you have this option).
3. Drain almonds and place in a bowl. With your hands, slip off the brown skins from each almond. This may seem tedious, but it doesn’t take long and I think it is worth the time. Blanched almonds may be used instead which already have the skins removed.
4. Blend almonds by pulsing in a food processor. Add about a cup of the soy milk and continue to process until smooth and creamy. Pour into a pot with the rest of the soy milk. Stir well.
5. Cook over medium heat. Using a food thermometer, cook the soy milk until it reaches 170^oF. Once the milk starts to heat up you will need to stir it regularly to prevent it from sticking and to make sure it doesn’t boil over. I prefer to heat the milk to this temperature first in order to kill any unwanted bacteria that might be lurking about before growing my yogurt culture. Remove from heat and cool to 110^oF.
6. Once at 110^oF, add in the yogurt and mix well.
7. Transfer milk to a clean, glass bowl or jar and cover. Place in oven. Or – if you do not have a dehydrator option on your oven, place the yogurt in a warm place. You can heat the oven to 200^oF and set the yogurt on the stove top which will be warm or just wrap it in a towel and keep away from drafty spaces. Let sit for 8 hours or more. The longer you leave it, the tangier it will get. Yogurt must be stored in the refrigerator.
8. REMEMBER to save 3 tablespoons to start your next batch.

Sourdough Cornmeal Pancakes, Gluten-Free

Made with our own REAL yogurt these corn cakes will bring out the MMMMMMMMmmmmm in the morning.

3 Tablespoons ground flax seeds in 6 tablespoons water
1 1/4 cups yellow cornmeal
1 1/4 cups All Purpose Gluten-Free Flour (We use Bob’s Red Mill)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/4 cups nondairy, unsweetened yogurt (Make your own REAL yogurt)
1 cup water
2 teaspoons apple cider vinegar
1 1/2 teaspoons (about) vegan butter for greasing griddle

1. Preheat oven to 200°F.
2. In a medium size bowl beat together flax seeds and water. Stir in yogurt and vinegar.
3. In another bowl mix together dry ingredients: cornmeal, flour, baking powder, baking soda.
4. Mix in wet ingredients and beat until smooth.
5. With a food brush, brush a small amount of vegan butter to a large skillet (we use cast iron) or griddle over medium heat.
6. Pour 1/4 cup of batter on to the skillet. If there is room you may make more pancakes, 1/4 cup each, spacing them apart on the griddle. 7. Cook pancakes until golden brown on bottom and some bubbles begin to break around edges, about 1-2 minutes. The tops of the pancakes will be still be wet. As long as the edges are dry you can flip them. Turn pancakes over; cook until bottoms are golden brown, about 1-2 minutes.
8. Transfer pancakes to baking sheet and place in the oven to keep warm.
9. Repeat with remaining batter. Brush the pan with more vegan butter as necessary.

Makes 12 five inch pancakes. Serve with yogurt, fresh blueberries, syrup or your favorite fruit topping.

Oranges with Mint

A super simple recipe with surprising results – fresh oranges with mint. If you like you can top with your favorite nondairy yogurt. That’s it! It’s delightful.

Per serving:
1 orange, peeled and cut into 1 inch chunks
1 teaspoon minced fresh mint
1-2 Tablespoons non dairy yogurt (we made our own using Miyoko Schinner‘s yogurt recipe from her cookbook Artisan Vegan Cheese.

In a bowl toss orange pieces with mint. Spoon into serving dish and top with nondairy yogurt.

Prune Butter Muffins, Gluten-Free

Our REAL Prune Butter seems to go with everything especially these gluten-free muffins made with REAL Prune Butter.

2 cups Brown Rice Flour
1/3 cup Tapioca Flour
1/2 cup Ener G Egg Replacer
2 teaspoons baking soda
1 teaspoon cinnamon
2 Tablespoons apple cider vinegar
1 1/2 cups water
1/4 cup ground flax seeds mixed into 1/2 cup water
1/4 cup walnuts (chopped) or any other nut or seed
1/2 cup canned REAL Prune Butter (apple sauce or other fruit butter may be used instead)
2 Tablespoons sugar (evaporated cane juice)

Preheat oven to 350oF. Recipe makes 12-15 muffins. Prepare muffin tins by lightly greasing with oil or vegan butter or line with paper muffin cups.

1. In a large bowl whisk together rice flour, tapioca, egg replacer, baking soda and cinnamon.
2. In a small bowl mix together flax seeds in 1/2 cup water, add vinegar, prune butter and sugar.
3. Add the wet ingredients to the dry and mix well.
4. Pour in 1 cup water and blend followed by the remaining 1/2 cup of water. Beat the batter by hand. Fold in walnuts.
5. Spoon about 1/2 cup of batter into each muffin cup.
6. Bake for 20 minutes until muffins are golden brown.
7. Remove from oven. Let cool. Remove the muffins from the tin, place in a basket and serve with your favorite spreads, like REAL Prune Butter.

Vegetable Cakes, Gluten-Free

Yesterday, on the way to my nephew’s preschool graduation in upstate New York, my mom and I stopped at an out of the way deli restaurant because she was hungry and we were early. She ordered a vegetable patty. The patty looked nice, probably not vegan, so I didn’t try it but I couldn’t help thinking about how I might veganize it when I got home. These yummy vegetable cakes are the results.

1 onion
1 cup chickpea flour (also called garbanzo bean flour)
3/4 cups plus one tablespoon water
1 teaspoon dried parsley
1 teaspoon dried sage
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon vegetable oil
1/2 bag frozen mixed vegetables (8 oz) or 1 1/2 cup finely chopped vegetables (carrots, string beans, corn, peas)
tahini dressing

Chop the onion into 1/2 to 1 inch size pieces. Heat a grill pan (I use a 12 inch round cast iron grill for this recipe) on medium. Lightly oil pan with about one teaspoon oil. Add the chopped onions. Spread them out over the pan and cook, moving the pieces around occasionally. The onion pieces should become lightly brown and translucent. If they start to blacken lower the heat. When nicely browned add the frozen or fresh chopped vegetables and cook for another 5 minutes. Remove vegetables to a bowl and set aside.

In a medium size bowl mix the chickpea flour and herbs. Whisk in the water and make a smooth batter. Let sit for 5 minutes to thicken slightly. Mix in about half of the vegetables.

Heat the grill pan to medium. Depending on the pan, it may or may not be necessary to add a little more oil. Pour about 1/3 cup of the batter in the grill pan. I use a small ladle, keeping it very close to the pan surface, pouring it out slowly, to keep the batter shape small and circular. Let it cook until the edges have bubbled and the the top is mostly dry. The center can still be wet, but at least 1 inch of the edge should be dry. With a spatula carefully lift underneath all around the edges, to free it from the pan. The entire piece can be lifted and flipped to cook the other side. Let it cook another 2 minutes and remove from heat. Keep vegetable cakes warm in a 200F oven until ready to serve.e

Serve topped with the remaining vegetables and drizzle with tahini dressing.

Light and Crispy Oat Waffles, Gluten-Free

Waffles are the perfect Sunday morning breakfast. Soy lecithin gives these waffles a rich, “egg-like” flavor with all the goodness and none of the cholesterol.

1 cup rolled oats
2 tablespoons ground flax seeds
¼ cup sunflower seeds
2 tablespoons cornstarch or Ener-G Egg Replacer
1 tsp cinnamon
2 teaspoons fennel seeds
2 tablespoons apple cider vinegar
2 tablespoons soy lecithin granules
2 cups water
Vegetable cooking oil for the waffle iron

In a blender, add the oatmeal and pulse making a coarse flour. Add to it, the flax seeds, sunflower seeds, cornstarch, cinnamon and fennel. Pulse to incorporate all the ingredients. Pour in the water and vinegar and blend to make a batter. Add in the soy lecithin and blend again. Let mixture sit for about 15 minutes. Heat the waffle iron. If necessary lightly oil the surface. Pour batter into each waffle space. Let cook for about 12 minutes. Top with APPLE BANANA BERRY COMPOTE.

Serves 2-4

Blueberry Pan cake, Gluten-free

This is literally a blueberry pan cake. In other words, you pour it in a pan and bake.

12 ounces blueberries (fresh or frozen)
1 cup rice flour
1 cup garbanzo bean flour
1/2 cup tapioca flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup Ener-G Egg Replacer
1/2 cup cold water
1/4 cup sugar (evaporated cane juice)
1/4 cup sesame tahini
1 tablespoon apple cider vinegar
1 cup brewed Chai tea (strong)
1 cup soy milk or other nondairy milk
1/2 cup of boiling water

Preheat over to 375F. Grease a large Pyrex baking dish with a tablespoon of vegan butter or oil and set aside.

1. Mix the dry Ingredients in large bowl: rice flour, garbanzo bean flour, tapioca flour, baking powder and baking soda.
2. In another large bowl, mix the Ener-G Egg Replacer with cold water. Add sugar, tahini and cream together. Add in vinegar and mix well.
3. Add the wet ingredients to dry ingredients and mix together.
4. Add hot tea and nondairy milk.
5. Mix thoroughly and let set for 20 minutes.
6. Spread the blueberries evenly at the bottom of the greased baking pan.
7. After the 20 minutes resting period, add the 1/2 cup of boiling water to the batter and mix well. Batter should be the consistency of heavy cream. If it’s too thick, thin it with a little more boiling water.
8. Pour batter over the blueberries.
9. Put pan on the center rack of the oven and bake for 35 to 40 minutes. Test by piercing with a clean tooth pick, it should come out clean and dry. Otherwise it will need to be cooked a few minutes more. Cool for 1 hour before slicing. Serve with your favorite spreads – jellies, nut butters, vegan butter, etc.

Eggs Benedict Arnold
Vegan No-Eggs Benedict

Happy Valentines Day! Here’s a dish to serve to the ones you love – ‘Eggs’ Benedict Arnold. This traitor to the original recipe is egg-free, cholesterol-free, gooey and good. Come over to our side – join the vegan ranks!

No Eggs Benedict Arnold (Servers 4)

1 block of tofu 15-16 oz (firm)
1 pkg tempeh bacon
4 English muffins, split (vegan and vegan/gluten-free varieties are available)
1 cup vegan hollandaise sauce
Olive oil or vegan butter

Preheat over to 375F

1. Drain the tofu and lightly squeeze out excess water. You can also wrap the block of tofu in a clean kitchen towel and gently squeeze out the excess water.
2. Place the block of tofu in front of you and slice in half, then take each half and slice it four times, you now should have 8 quarter inch slices.
3. Take a sheet pan and line it with parchment paper. Lay the tofu on the lined pan and lightly brush each side with olive oil or melted vegan butter.
4. Line a large sheet pan with oven proof parchment paper. Open the package of tempeh bacon and carefully separate the strips from themselves and lay flat on the parchment paper lined sheet pan.
5. On another sheet pan split the English muffins and lay them open faced on the pan. There is no need to line the pan with parchment.
6. Put all three pans in the oven on separate racks and bake for ten minutes on each side or until bacon, tofu and muffins are desired crispness/browness.

Vegan Hollandaise (quick version)

1 cup of Vegenaise
1/2 cup of melted vegan butter (Earth Balance)
Juice of one lemon
1 teaspoon of turmeric
dash of cayenne pepper

Whisk together over a double boiler on low heat the lemon juice, mayonnaise and turmeric until warm (but not hot) to the touch — when everything is incorporated slowly add the melted butter a little at a time and continue to whisk. Add a dash of cayenne if desired. Keep warm over a double boiler.

To assemble:

Plate an English muffin open face, cut the strips of tempeh bacon in half and lay three half slices on each muffin, add one square of tofu on top of each muffin/bacon half, add a large dollop of vegan Hollandaise on top of each tofu square and garnish with a dash of cayenne pepper or paprika if you want it mild.

For a quick vegan Béarnaise sauce, add a tablespoon of freshly chopped tarragon to the Hollandaise and mix well.

Our Pancake House: Vegan Buttermilk Pancakes with Blueberry Syrup, Gluten-free

Memories of buttermilk pancakes and syrup? Here’s our REAL version using soymilk soured with vinegar in place of buttermilk. Serve with REAL blueberry syrup – surprisingly made only with blueberries!

1 cup Brown Rice Flour
1 cup Bob’s Red Mill All Purpose Gluten-free flour
4 tablespoons ground flax seeds (I buy them whole, grind them and keep them in a glass jar in the refrigerator)
2 tablespoons Ener-G Egg Replacer
1 tablespoon baking power
3/4 cups water
1 1/2 cups non dairy milk
3 tablespoons apple cider vinegar
2 Tablespoons Agave or Maple Syrup
vegan butter for oiling the griddle
REAL blueberry syrup

Pancakes:
1. Mix together flours and baking powder in a large bowl.
2. In a medium bowl add the vinegar to the soy milk.
3. In a small bowl beat together ground flax seeds with 1/4 cup water.
4. Add the flax mixture and the agave or maple syrup to the soymilk mixture.
5. In a medium to large bowl using a hand mixer or whisk whip the Ener-G Egg Replacer with 1/2 cup of water until foamy and forms light peaks.
6. Pour the liquid mixture into the flour and mix well. Fold in the Ener-G Egg Replacer mixture.
7. On a lightly greased hot griddle, pour about 1/3 cup batter and smooth into a circle about 5 to 6 inches wide. I use a small ladle and use the back side to gently smooth the batter into the size I like. After a minute or 2 small bubbles will appear and the edges and top surface will start to dry. Flip and cook for another minute. Repeat until all the batter is used. Re-grease the pan with a very small amount of vegan butter before pouring the batter.
Serve immediately with REAL blueberry syrup. Makes 8-10 pancakes.

Frittata with Leeks, Gluten-Free

Now is the winter of our discontent, made glorious summer by this sumptuous Frittata.

1 small leek chopped, about 1 cup (white and green parts)
8 oz firm tofu (non GMO), drained and cut into small chunks
1 tablespoon soy lecithin granules (non GMO)
1 tablespoon sesame tahini
2 tablespoons nutritional yeast
2 tablespoons ground flax seeds (brown or golden, I used golden seeds because the color blends in)
2 tablespoons corn starch
1/3 cup soy milk
2 tablespoons red wine
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon turmeric
1/4 teaspoon smoked paprika
1/8 teaspoon pepper
2 tablespoons, grated REAL Cashew Jack or other vegan cheese
vegetable oil

In a large cast iron skillet or frying pan, add a small amount of water, about 1/4 inch high. Heat to medium and add chopped leeks. Saute until soft, about 10 minutes. Add additional water to keep leeks from sticking or browning. Remove from heat and set aside.

Preheat oven to 400F.

In small bowl, mix together the dry ingredients, nutritional yeast, cornstarch, spices, flax seeds. In a blender, pour in soy milk, wine, sesame tahini and soy lecithin, pulse and mix. Add in dry spices and pulse several time to mix again. Remove the center cap from the blender cover. With the blender running add several chunks of tofu at a time to form a smooth, thick batter. Depending on the blender, you may need to turn it off, remove the cover and stir the batter a few times to get everything well mixed. Lightly oil two 5-inch round crème brulee dishes with a 1-inch depth or other similarly-sized shallow baking dishes. In each dish, sprinkle half the leeks on the bottom, followed by half of the vegan cheese and pour half of the batter on top. Bake at 400F in the oven for about 30 minutes. Carefully remove frittata from its dish by loosening the sides with a knife and turning over onto a plate. Serve with REAL Toast (gluten-free) and berries.

Vegetable Corn Cakes, Gluten-Free

Breakfast, brunch or appetizer, try these savory Vegetable Corn Cakes. Top with salsa, guacamole, hot sauce or vegan sour cream.

1/2 cup corn meal (polenta)
1/2 cup Bob’s Red Mill All Purpose Gluten-Free Flour
1/4 cup ground flax seeds in 1/4 cup water
2 Tablespoons Ener-G Egg Replacer in 1/2 cup water
1 cup frozen mixed vegetables (corn, peas, carrots, stringbeans)
1 cup chopped onion
1/2 teaspoon pepper
1/2 teaspoon salt (optional, I don’t use any)
oil

Preheat oven to 200F
1. In a small bowl beat flax seed and water until creamy.
2. In a blender or food processor pour in flours, pepper and chopped onion. Pulse to make a coarse mixture. Scoop batter out and place into a large bowl. A hand blender with the blade attachment can also be used.
3. Add flax seed mixture and mixed vegetables and stir well to incorporate.
4. In a medium bowl add the Ener-G Egg Replacer and water. With a hand blender or mixer, using the whisk attachement, beat until white and foamy and forming soft peaks. Fold gently into batter.
5. Lightly oil a cast iron skillet. Heat to medium.
6. Drop heaping tablespoons of batter to form 1/2′ wide, 2 1/2 inch patties. The batter is stiff and you can shape and flatten them in the frying pan to the desired size. Let cook 2 to 3 minutes until nicely browned. Using a thin spatula carefully get underneath the patty to lift and flip. Let cook 2 to 3 minutes on the other side. Remove the corn cakes and place on an oven proof plate or platter. Place in a 200F oven to keep warm. Repeat with remaining batter. Keep corn cakes in the oven until ready to serve.

Serve with salsa, hot sauce, vegan sour cream or guacamole. Makes 8 or 9 corn cakes.

Breakfast Blini With Blueberries and Vegan Sour Cream, Gluten-free

For a very special breakfast or brunch, try this Blini recipe. These small, yeasted pancakes are lovely and light, served with blueberries and your favorite vegan sour cream.

1 cup Bob’s Red Mill Gluten-Free All Purpose Flour
1/3 cup buckwheat Flour
1/2 tsp salt (optional – I don’t use salt)
1 1/4 cups non dairy milk
1 package active dry yeast (1 Tablespoon)
1/3 cup vegan sour cream
2 Tablespoons Ener-G Egg Replacer in 2 Tablespoons water
2 Tablespoons soy ecithin in 2 Tablespoons water
1 Tablespoon ground flax seeds (golden are used here, they blend in; brown can be used as well and will appear as brown flecks)
1 cup blueberries (fresh or frozen)

1. In a large bowl, add the two flours and salt (if using) and whisk together.
2. Warm the the nondairy milk slightly to lukewarm (baby bottle temperature < 130F) and add the yeast. Mix well. Let stand for about five minutes. Mixture should become foamy on top. If not, the yeast is no longer active and will not work.
3. In a small bowl beat together the soy lecithin and water until creamy. Add in the flax seeds and beat again to incorporate.
4. Pour the yeast mixture into the flour and mix well. Add to it the soy lecithin mixture amd make a smooth batter.
5. Cover with a clean towel and let it sit in a warm place to rise for about 30-50 minutes.
6. In a small saucepan, cook fresh or frozen blueberries over low to medium heat until hot and a small amount of juice is formed. Set aside.
7. Meanwhile, in a large bowl, beat the Ener-G Egg Replacer and water until the mixture is white, foamy and starts to form peaks. This will take a few minutes. A hand mixer with the whisk attachment works best, on high speed. Set in refrigerator to chill until batter is ready. Beat the mixture again for a few seconds before using.
8. Gently fold the whipped Ener-G Egg Replacer mixture into the batter until mixed well.
9. Heat a cast iron pan to medium heat. Slightly grease the pan. I like to use a very small amount (< 1/4 teaspoon) of Earth Balance Buttery Spread before pouring the batter on the griddle. Test with a drop of batter to make sure the pan is hot enough. The batter should sizzle.
10. Drop about 1 1/2 to 2 Tablespoons of batter on the pan for each Blini. I use a small ice cream scoop which is just the right size. Fill the pan with Blinis, about 1 inch apart. It is important to watch the Blinis cook. Every pan and stove combination are unique and the cooking times will vary. The top of each Blini should become dry and may bubble. With a very thin spatula, check under the first one of two to see how they are cooking. It should take at least 1 1/2 minutes and possibly more to cook. The bottom should be nicely browned. Flip and cook on the other side for about a minute, again, until nicely browned. Coat the pan with a little more Earth Balance (< 1/4 teaspoon) before starting each round. Blini may sit in a warm oven (200F) until ready to serve.
11. Top Blini with vegan sour cream and warmed blueberries.

Serves 3 to 4.

Tofu Broccoli Scramble, Gluten-Free

Tofu scramble is a hearty, filling, easy to prepare dish. Once you get the hang of it, you can be creative, varying the spices and vegetables that you add to the tofu. Turmeric is a great spice and an essential ingredient in this recipe. Not only does it have lots of healthful properties but it gives the scramble a terrific yellow hue. Serve with Oven Baked Potato Fries, cut into small cubes instead of French Fry style.

1 onion
1 teaspoon olive oil
1 package firm tofu
1 package frozen broccoli or other frozen vegetable like spinach, peas or mixed
2 Tablespoons Red Star Vegetarian Support nutritional yeast
2 Tablespoons unsweetened soy milk
1 teaspoon turmeric
1 teaspoon onion powder
1 teaspoon garlic powder or two garlic cloves, minced
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon to 1 Tablespoon soy sauce, wheat-free tamari or salt to taste (optional)
1/4 teaspoon ground pepper

Peel onion and cut into small pieces. Sauté in an large, lightly oiled fry pan over medium heat for 15 minutes or until onion is transparent and lightly browned. While the onions are cooking, mash the tofu in a medium size bowl and mix with the nutritional yeast, soy milk, herbs and spices. When the onions are done add in the tofu, stirring occasionally for about 5 minutes. Add in the frozen broccoli and cook until broccoli is hot. Season with soy sauce or tamari if using and serve immediately. Serves 4.

Buckwheat Pancakes – Gluten-Free

This pancake recipe makes a lighter, thinner pancake than our other Hearty Buckwheat Pancake recipe posted earlier. Only Buckwheat flour is used here, no other flours are added. Serve with fresh strawberries or frozen strawberries, cooked until soft.

2 cups Buckwheat Flour
4 tablespoons ground flax seeds (I buy them whole, grind them and keep them in a glass jar in the refrigerator)
4 tablespoons Ener-G Egg Replacer
1 tablespoon baking power
4 cups water
vegetable oil or Earth Balance margarine for oiling the grill

Mix together dry ingredients in a medium size bowl. Stir in water and mix well making a batter. On a lightly greased hot grill pour about 1/2 cup batter and smooth into a circle about 5 to 6 inches wide. Small bubbles will appear and the top surface will become dry. Flip and cook for several more minutes. Repeat until all the batter is used. Makes about 14 pancakes.

Crepes au Sarrasin (Buckwheat crepes) Gluten-free

Buckwheat, which is not related to wheat and is not a cereal or grass, is a fruit or seed, rich in iron, zinc and selenium. Buckwheat noodles (soba) are popular in Japan and buckwheat groats (kasha) as a porridge are common in eastern Europe. In France you can find buckwheat crepes, sweet or savory, served everywhere around the country.

1 1/2 cups buckwheat flour
1 1/4 cups nondairy milk, unsweetened
1 1/4 cups water
1 tablespoon vegan butter like Earth Balance Buttery spread.
1/4 cup ground flax seeds, in 1/2 cup water
2 1/2 tablespoon ENER-G egg replacer
2 tablespoons soy lecithin granules
Addition vegan butter like Earth Balance Buttery spread for oiling the fry pan.

1. Grind lecithin into a powder.
2. In a small bowl, mix flax seeds with 1/2 cup water. Stir in lecithin and egg replacer. Mix well and let sit for 10 minutes.
3. Melt the vegan butter in a small pan over low heat. When melted, remove from heat.
4. Pour nondairy milk and water in a blender. Add the melted vegan butter and the flour. Cover blender and turn on low. Blend the ingredients into a batter. Let stand for 1 hour.
5. Heat a cast iron griddle pan to medium-high.
6. Brush a small amount of vegan butter over the entire surface. Pour 1/2 cup of batter into the center of the hot pan. Quickly and carefully with the smooth, backside of a ladle, gently and in a circular motion from the center moving out, bring the batter out towards the edges to make an 8 inch circle. Cook until the batter dries on top. Carefully with a thin metal spatula lift up the edges around the entire circumference of the crepe. Make sure the crepe is not sticking any where – if it is, it may need to cook a few more minutes. Lift the crepe up and turn over. Cook on the other side for about 2-3 minutes. Put the crepe on a plate. Repeat this step until the batter is gone.

Makes 6 large (8 inch crepes). Serve with vegan butter and powdered sugar or fill with a sweet or savory filling.

Rolled Oats, Papaya, Coconut and Pear Cereal, Gluten-Free

Did someone say oatmeal was boring? There are an infinite number of ways to combine fabulous fresh fruits, nuts and seeds to raw oats – making this cold cereal new and delicious every time. Great served outdoors on a hot summer morning.

1 cup rolled oats
1 cup papaya cut in small cubes
1 pear cut in small cubes (peel the pear if not organic)
1/4 cup shredded coconut, unsweetened
1/4 cup raw sunflower seeds
nondairy milk

Serves 2. Put the oats in 2 cereal bowls, 1/2 cup in each, top with the fruit, coconut and seeds. Add nondairy milk of choice: soy, rice, oat, almond, hemp. There are so many healthy, delicious ways to avoid cow’s milk!

Pesche Calzolaio Fresca con Anice (fresh Peach Cobbler with Anise): Gluten-free

A good peach is hard to find! The perfect peach should be fragrant, golden, juicy, soft but not pithy. This simple cobbler is ideal for a weekend breakfast

2 organic, ripe peaches, sliced in 1/4 inch pieces
1 cup rice flour
1 teaspoon sugar/evaporated cane juice
1 teaspoon baking powder
1 teaspoon Xanthan gum
1/2 teaspoon anise
1/2 cup water
2 5 inch quiche dishes or oven-proof small bowls, lightly oiled (I use Earth Balance shortening)

Preheat over to 375F.

Mix together rice flour, baking powder, sugar, xanthan gum and anise. Add water and beat with a fork or hand mixer on low until well-blended. The batter should look like a stiff frosting. Spoon half the batter into one dish, pressing with the back of a spoon, evenly on the bottom and sides of the dish. Repeat with the rest of the batter in the second dish. Put both on a baking sheet and place on the middle rack in the oven. Bake for 20 minutes. Let stand a few minutes to cool down a little and serve warm. Serves 2.

Shortcake: Gluten-free

Perfect with strawberries and cashew cream, this shortcake is light and not sweet balancing the sweetness of the berries.

2 1/4 cups all-purpose gluten free four (Bob’s Redmill)
1 teaspoon xanthan gum
1 tablespoon baking powder
1 teaspoon baking soda
1 tablespoon sugar (evaporated cane juice)
1/2 cup shortening: (I use Earth Balance buttery spread)
1 cup unsweetened soy milk
2 tablespoons lemon juice

Put dry ingredients in a medium size bowl and mix together. Cut in shortening using two knives or a hand mixer. Mixture should look crumbly. Combine soy milk and lemon juice and pour into flour mixture. Mix by hand or with a mixer at a low speed to incorporate all ingredients. The result should be a sticky, lumpy dough, not a batter, not a smooth, dry dough. Drop 1/2 cupfuls on to a parchment-paper lined cookie sheet. You can improve the shape of each cake by pushing the dough into a circular form with a knife. Bake at 375F for about 20 minutes, until lightly golden brown. Remove from oven and let cool. Slice each cake in half, fill with fresh berries and top with fresh cashew cream. Makes about 6 shortcakes.

Strawberry Shortcake: Gluten-free

Breakfast at Wimbledon, July 4th brunch or any summer celebration, this Strawberry Shortcake recipe is a winner.

32 oz fresh organic strawberries
2 Tablespoon sugar/evaporated cane juice (optional)
1 Tablespoon lemon juice
Cashew cream
6 individual gluten-free shortcakes

Rinse and pat dry strawberries. Remove stems and cut in quarters. Place in a medium bowl and toss with sugar and lemon juice. The sugar will bring out the juice from the berries, creating a a little sauce and the lemon juice brings out the sweetness. Place the bottom half of a shortcake on a small plate or in a bowl, top with berries, pour cashew cream over the berries and cover with the top of the shortcake. Sprinkle powdered sugar on top. Makes about 6 individual strawberry shortcakes.

Hearty Buckwheat Pancakes with Raspberry Pear Compote: Gluten-Free

You’ve heard people say it – Breakfast is the most important meal. Sometimes when we are not that hungry we skip breakfast or have something light. But when we are hungry, it’s time for pancakes! I keep several different flours in the refrigerator ready to go when the pancake urge arrives. These pancakes are light, yet hearty with a perfect pancake texture. Serve with Raspberry Pear Compote and top with raw pecans.

1 cup Buckwheat Flour
1 cup Bob Redmill’s All Purpose Gluten-Free Flour
1/4 cup ground flax seeds (I buy them whole, grind them and keep them in a glass jar in the refrigerator)
1/4 cup Ener-G Egg Replacer
1 tablespoon baking power
3 1/2 cups water
vegetable oil or Earth Balance margarine for oiling the grill

Mix together dry ingredients in a medium size bowl. Stir in water and mix well making a batter. Let the batter rest for about 5 minutes. On a lightly greased hot grill pour about 1/3 to 1/2 cup batter and smooth into a circle. I use a ladle to pour the batter on the pan. Using the backside, starting from the center of the just-poured batter, I gently touch the batter, moving outward in a circular fashion. Small bubbles will appear and the top surface will become dry. Flip and cook for several more minutes. Repeat until all the batter is used. Makes about 8 very large pancakes or lots more, when smaller.

Coconut Waffle: Gluten-Free

It’s amazing – sometimes the most creative ideas come from using up what’s left in the refrigerator. Coconut waffle topped with Apple Ginger Compote. Tropical flavors meet the waffle. We call it, the Traffle!

1/4 cup oatmeal flour
3/4 cups brown rice flour
4 tablespoons ground flax seeds (brown or golden)
1/2 cup unsweetened shredded coconut
1/2 teaspoon xanthan gum
1/3 cup coconut milk
1 2/3 cups water

In a medium bowl mix together oatmeal and rice flours, xanthan gum, flax seeds and shredded coconut. Add in the coconut milk and water and mix well. Let the batter sit for 5 minutes. Heat the waffle iron. Pour in the batter and let cook for 12 minutes. Remove and serve with Apple Ginger compote. Makes 4 large waffles.

Biscuits: Gluten-Free

These are so simple, so tasty, so perfect. With Bob’s Red Mill All Purpose Flour made with garbanzo and fava bean flours it’s hard to believe these yummy delights are good for you!

2 cups all-purpose gluten free four (Bob’s Redmill)
1 teaspoon xanthan gum
1 tablespoon baking powder
1/2 teaspoon baking soda
2 tablespoons apple sauce
1 stick (1/2 cup) Earth Balance buttery spread
1 cup unsweetened soy milk
1 tablespoon apple cider vinegar

Mix together dry ingredients. Cut in shortening using two knives, a food processor or a hand mixer. Mixture should look crumbly. Combine applesauce, soy milk and vinegar and pour into flour mixture. Mix at a low speed to incorporate all ingredients. Drop by large spoonfuls on to a parchment-paper lined cookie sheet. Bake at 425F for about 12-15 minutes, until lightly golden brown. The dough can be formed into hamburger rolls as well to go with veggie burgers. Makes about 12 biscuits. Use what you need and the rest can be frozen.

Gather up remaining dough and place it in wax paper. It will be soft and sticky but you can use the paper to roll it into a log, about 2 1/2 inches in diameter and twist the paper ends to seal and freeze. Remove from freezer and slice into 1/2 inch circles. It may be hard and you will need to let it soften a little before slicing.

Wild Blueberry Whole Wheat Shortcake and Cream

This is a lovely vegan version of buttermilk biscuits topped with a warm blueberry sauce and coconut cream

Biscuits (makes 1 dozen)

2/3 cup coconut milk
2 teaspoons lemon juice
1 cup white flour
1 cup whole wheat flour
2 teaspoons baking powder
3 tablespoons oil
1 tablespoon apple cider vinegar

Preheat oven to 400 degrees F. Mix flours and baking powder in a bowl. In a separate bowl mix the coconut milk, lemon juice, oil and vinegar. Slowly add the liquid to the dry mix, kneading to make a smooth dough. If the dough is too sticky add a little more flour. If it is too crumbly add a little water. Roll out the dough to 1/2″ inch thick. Cut 2 1/2″ circles. I used a small glass to make the circles. Bake on an ungreased cookie sheet for 10-15 minutes or until lightly brown. Serve immediately

Coconut Cream
Coconut milk makes a great vegan substitute for whipped dairy cream

1 can Coconut milk (not the lite version)
1 tablespoon sweetener (agave, maple syrup, etc)
1 teaspoon Vanilla extract
1 teaspoon Cream of tartar (optional)

Whip the coconut cream and cream of tartar. Add a Add vanilla and sweetener to taste. Continue to beat until light.

To assemble: Warm 2 cups of frozen wild blueberries in a saucepan. Place three biscuits on a plate, top with blueberries and cream.

Oat Waffles With Tofu Cream And Raspberry Coulis, Gluten-Free

I love waffles for breakfast. These waffles taste so decadent, but it’s simply a bowl of oatmeal in another form. Indulge yourself!

Blend together the following ingredients:
1 ¼ cup rolled oats
4 tablespoons ground flax seeds
¼ cup sunflower and/or pumpkin seeds
2 tablespoons cornstarch or Ener-G Egg Replacer
2 cups water
OPTIONAL: 1 tsp cinnamon
OPTIONAL: 2 tablespoons apple cider vinegar –
OPTIONAL: 2 tablespoons sugar (evaporated cane juice, maple syrup, agave or other sweetener
Vegetable cooking oil for the waffle iron

Oatmeal flour can be used instead of grinding up the rolled oats. Other nuts or seeds can be used instead of the sunflower or pumpkin seeds. They can be added ground up or chopped, depending on your preference. I never do it the same way.

Let mixture sit for 5 – 10 minutes. Heat the waffle iron. Lightly oil the surface. Spoon ¼ mixture into each waffle space. Let cook for about 10 minutes. Top with RASPBERRY COULIS and TOFU CREAM.

Serves 4.

Quick and Easy Muesli (Cold Oats Cereal), Gluten-Free

Boxed cereal? No thank you! There is nothing better tasting or better for you than muesli you can mix up at home.

2 cups oatmeal
1 cup nuts and seeds:sunflower, pumpkin, walnuts, pecans chopped into small pieces
1 cup dried fruit: dates, raisins, figs, apricots chopped into small pieces
4 cups non dairy milk or juice
OPTIONAL: Soy yogurt

Mix dry ingredients in a bowl. Spoon about 1 cup in individual bowls. Pour 1 cup of soy, rice, almond or oat milk or apple or orange juice and serve. If desired, top with soy yogurt. Serves 4. Mix large batches of the dry ingredients ahead of time and store in the container of your choice.

Luxuriously Delicious Hot Oatmeal, Gluten-Free

Oatmeal cooked up with fresh and dried fruits, raw nuts and seeds is a yummy way to start the day.

2 cups oatmeal
4 cups water
2 apples chopped (if not organic, peeled)
2 ripe bananas sliced
½ cup nuts and seeds: sunflower, pumpkin, walnuts, pecans, almonds chopped into small pieces
½ cup raisins
1 tsp cinnamon

Mix all the dry ingredients in a large saucepan. Stir in the water. Cook over medium heat until it boils, stirring occasionally. Mixture will thicken. Lower heat, cover and cook for 5 minutes. Garnish with additional nuts, sweeten with agave nectar or maple syrup (if desired) and sprinkle a little cinnamon on top. Serves 4.

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