How It All Vegan!: Irresistible Recipes for an Animal-Free Diet (9 page)

CURRIED PAN-FRIED POTATOES

Don’t have any o.j. to accompany your scrambled tofu? No problem: potatoes, eaten with the skins on, are a great source of Vitamin C. Pan-fried potatoes are a great side dish for any breakfast entrée. So eat your spuds! Serve with
baked beans
and toast.

1 medium onion, chopped

5 cloves garlic, chopped

1-2 tsp mustard seeds

1-2 tsp curry paste

splash of olive oil

3-6 medium potatoes, chopped

salt and pepper (to taste)

In a large saucepan, add the onions, garlic, mustard seeds, and curry paste to a splash of olive oil and sauté on medium heat until mixed well and onions are translucent. Add the potatoes and fry, flipping occasionally, until potatoes are soft enough to pierce with a fork. Season with salt and pepper to taste. Makes 2 or more servings.

HEAVENLY HASHBROWNS

A delicious take on an old favourite. Pair with
Vegetable Tofu Scrambler
and toast!

1 small onion, chopped

splash of olive oil

2 large potatoes, diced

6-8 mushrooms, diced

1 medium green pepper, diced

1 tbsp dried dill

pepper & cracked chilies (to taste)

In a large saucepan, add the onions to splash of oil and sauté on medium high heat until translucent. Add the potatoes, mushrooms, green peppers, dill, pepper, and chilies. Turn down heat and cover until potatoes are soft enough to pierce with a fork. Makes 2 or more servings.

CLASSIC PANCAKES

The best way to make pancakes is with a hot non-stick pan, a plastic spatula, and a lid to cover them while they cook, which hastens the cooking process and ensures that the middle won’t end up gooey! Heat your oven to about 200°F and place a heat-resistant plate inside. As you finish making your pancakes, transfer them to the oven so that they’ll stay warm until you are ready to serve them.

2 cups flour

1 tsp baking soda

1 tsp baking powder

2 cups soy milk

2 tbsp oil

sliced fruit (garnish)

In a large bowl, sift the flour, baking soda, and baking powder together. Add the milk and oil and mix together carefully until “just mixed” (if you mix too vigorously, the pancakes won’t get fluffy!). Portion out about ¾ to 1 cup of batter onto a hot non-stick pan or a lightly oiled frying pan and cover with a lid. Let sit on medium heat until the centre starts to bubble and becomes sturdy. Flip pancake over and cook other side until golden brown. Repeat process until all the batter is gone. Makes 2 or more servings. Garnish with fresh fruit and maple syrup.

BRAINLESS BANANA PANCAKES

So yummy and sweet...you don’t even need syrup!

1 cup flour

2 tsp baking powder

1 banana, mashed

1 ¼ cups soy milk

1 tbsp sweetener

sliced fresh fruit (garnish)

In a large bowl, sift the flour and baking powder together. In a small bowl, mash the banana with a fork and add ¼ cup of the milk, mixing together until there are no lumps. Add the banana, sweetener, and remaining milk to the dry mix and stir together until “just mixed.” Portion out about ¾ to 1 cup of batter onto a hot nonstick pan or a lightly oiled frying pan and cover with a lid. Let sit on medium heat until the centre starts to bubble and become sturdy. Flip pancake over and cook other side until golden brown. Repeat process until all the batter is gone. Makes 2 or more servings. Garnish with fresh fruit and maple syrup.

BASIC BUCKWHEAT PANCAKES

1 cup buckwheat flour

1 cup all-purpose flour

1 tbsp baking powder

1 tsp cinnamon

1 tsp vanilla extract

egg replacer (to equal 2 eggs)

½ cup apple sauce

2-2½ cups water

In a large bowl, stir together the flours, baking powder, and cinnamon until evenly blended. Add the vanilla, egg replacer, apple sauce, and water. Stir until “just mixed.” Portion out about ¾ to 1 cup of batter onto a hot non-stick pan or a lightly oiled frying pan and cover with a lid. Let sit on medium heat until the centre starts to bubble and become sturdy. Flip pancake over and cook other side until golden brown. Repeat process until all the batter is gone. Makes 2 or more servings.

MONDAY MORNING OATMEAL PANCAKES

To make the oatmeal flour, blend 1¼ cup of rolled oat flakes in a blender or food processor.

1 cup oatmeal flour

1 ¼ cup rolled oat flakes

½ cup flour

1 tsp baking soda

1 tsp salt

1½ cups sour soy milk (add 1 tsp vinegar to soy milk)

egg replacer (to equal 2 eggs)

In a large bowl, stir together the oatmeal flour, oat flakes, flour, baking soda, and salt until evenly blended. Add the sour milk and egg replacer and stir until “just mixed.” Portion out about ¾-1 cup of batter onto a hot non-stick pan or a lightly oiled frying pan and cover with a lid. Let sit on medium heat until the centre starts to bubble and become sturdy. Flip pancake over and cook other side until golden brown. Repeat process until all the batter is gone. Top with maple syrup. Makes 2 or more servings.

APPLE-CINNAMON CORNMEAL PANCAKES

½ cup rolled oat flakes

¾ cup cornmeal

¾ cup flour

2 tsp baking powder

1 tsp cinnamon

¼ cup apple sauce

egg replacer (to equal 2 eggs)

2 cups soy milk

In a large bowl, stir together the oat flakes, cornmeal, flour, baking powder, and cinnamon until evenly blended. Add the apple sauce, egg replacer, milk, and stir until “just mixed.” Portion out about ¾-1 cup of batter onto a hot non-stick pan or a lightly oiled frying pan and cover with a lid. Let sit on medium heat until the centre starts to bubble and become sturdy. Flip pancake over and cook other side until golden brown. Repeat process until all the batter is gone. Top with maple syrup. Makes 2 or more servings.

FABULOUS FRENCH TOAST I

What’s so French about this toast, anyway? This and the following recipe are both delicious and very easy to prepare. For extra flavour, try using
raisin bread
.

1½ cups soy milk

2 tbsp flour

1 tbsp nutritional yeast

1 tsp sweetener

1 tsp cinnamon

8-10 bread slices, stale or lightly toasted

fruit (garnish)

In a large bowl, whisk together the milk, flour, yeast, sweetener, and cinnamon vigorously. Soak 1 slice of bread in batter until bread is gooey. Fry in a non-stick pan or a lightly oiled frying pan on medium heat until golden. Flip and fry other side. Repeat until batter is gone. Garnish with fruit and maple syrup.

Makes 8-10 slices.

FABULOUS FRENCH TOAST II

This French toast is yeast-free for those with yeast allergies.

1½ cups soy milk

2 tbsp flour

1 tbsp psyllium husks

1 tsp sweetener

1 tsp cinnamon

8-10 bread slices, stale or lightly toasted

fruit (garnish)

In a large bowl, whisk together the milk, flour, psyllium husks, sweetener, and cinnamon vigorously. Let mixture sit for a spell so the psyllium has a chance to get eggy. Soak 1 slice of bread in batter until bread is gooey. Fry in a non-stick pan or a lightly oiled frying pan on medium heat until golden. Flip and fry other side. Repeat until batter is gone. Garnish with fruit and maple syrup. Makes 8-10 slices.

RISE ’N’ SHINE GRANOLA

Enjoy this healthy, crunchy granola for breakfast, or any meal of the day. Once you try this recipe, you’ll never go store-bought again.

3-4 cups rolled oat flakes

½ cup raw sunflower seeds

½ cup chopped almonds

¼ cup sesame seeds

¼ cup flax seeds

½ cup oil

1 tbsp carob powder or cocoa (optional)

1 tsp cinnamon

¼-½ cup dry sweetener (you decide how sweet)

½ tsp salt

*
Set aside

½ cup shredded coconut

½ cup raisins

½ cup chopped dates

½ cup dried cranberries

Preheat oven to 350°F. In a large bowl, mix together the oat flakes, sunflower seeds, almonds, sesame seeds, and flax seeds. In a medium-sized bowl, whisk together the oil, carob powder, cinnamon, sweetener, and salt. Add this mixture to the large bowl and combine well. In a lasagna pan or on 2 flat cookie sheets, spread mixture evenly and bake for 15-20 minutes, until the top layer is browned (if you use cookie sheets, bake 12-15 minutes). Flip over with spatula and bake for another 8-10 minutes, then remove from oven. The mixture will be moist, but will dry and harden as it cools. Mix in dried fruit ingredients and let cool, stirring every 10 minutes to prevent clumping. Store in air-tight containers. Serve with fresh fruit and soy milk.

*
You can throw anything you like into this: e.g., dried apricots, prunes, hemp seeds.