Very Vanilla Vegan Pancakes

This is a nice, simple recipe using ingredients I usually have hanging around. Well, expect the vanilla soymilk--I only buy that occasionally for a treat. I just use regular milk in this (which promptly ends the recipe's status as 'vegan'). My other changes are in red. Wonderful recipe for pancakes with the kids! Oh, and I'm not sure what "Mexican Vanilla" is, but I use regular imitation vanilla extract. :)

Very Vanilla Vegan Pancakes
teamgulley via mylittlecelebration.com
makes 8-10 pancakes | adapted from food.com

Ingredients

1 c flour (1/2 c. all purpose, 1/2 c. white whole wheat)
1 Tbsp sugar
2 Tbsp baking powder {no, not teaspoons}
pinch salt
1 c light vanilla soy milk (I usually use regular milk)
1 Tbsp canola oil
1 Tbsp unsweetened applesauce
2 tsp Mexican vanilla (I use 1 T. vanilla if using regular milk)

Method 

 Turn griddle to medium heat. Combine dry ingredients in a large bowl. In a separate bowl, combine the wet and then add them to the dry. Stir until just combined and no large lumps remain. Spoon about 1/3 c measurements onto the greased griddle. Carefully flip when bubbles appear on top or the edges look dry, then cook for 1-2 minutes more. Serve with vegan butter and agave nectar or maple syrup. Or sprinkles, if you dare.

Tomato-Rice Soup with Roasted Garlic and Navy Beans

Oh wow, this soup hit the spot on so many levels. The roasted garlic was just the right touch. Noah couldn't get enough of it! I'm not sure how he fit so many bowls into his little tummy at once, but it kept disappearing and he kept asking for more. I found the soup very tasty and fulfilling. Great soup to divide into individual portions in freezer containers for later!



Tomato-Rice Soup with Roasted Garlic and Navy Beans

TooManyLegos via Veganomicon

2 bulbs roasted garlic (top sliced off, drizzled with olive oil, wrapped in foil and roasted at 400 for 30 to 40 mins)

1 T. olive oil

1 medium yellow onion, diced as small as possible

1 c. long grain brown rice

2 bay leaves

2 t. dried thyme

1 t. dried marjoram

2 t. salt

several pinches freshly ground black pepper

2 (28 oz) cans crushed tomatoes

1 (15 oz) can navy beans, drained and rinsed

56 oz water (fill up tomato cans)

Preheat soup pot over medium heat. Saute the onions in the olive oil for 5-7 minutes, until translucent.

Add rice, bay leaves, thyme, marjoram, salt and pepper. Cook, stirring, for about 2 minutes. Add the crushed tomatoes and the water, and bring to a boil. Lower heat to medium-low, cover, and simmer for about 45 minutes.

Squeeze roasted garlic out into a bowl and smash it with the back of spoon to make a smooth paste. Add to the soup once the rice is nearly tender. When the soup is completely cooked, add the navy beans and heat through. Remove bay leaves and serve!

Carmelized Onion and Zucchini Pizza

The pesto-ricotta base on this pizza is what gives it a WOW factor. And you really can't go wrong with carmelized onions! With these deep flavors combined, the slices of zucchini were there just to add some texture. I couldn't really taste them. Which, if you have a glut of zucchini and aren't really excited about yet another zucchini recipe, this is great because of the fact the taste is a little overpowered. ;)

*note (added 9/2013) I used Greek yogurt in place of the ricotta cheese and the result was awesome! I am much more likely to have plain yogurt on hand rather than ricotta, so that may be my new way of making this amazing pizza.

I think Perfect Pizza Dough is THE dough to use in this pizza!

Zucchini and Carmelized Onion Pizza

(Ladies Home Journal)

Heat 2 T. olive oil in a large skillet over medium-low heat, add 1 medium thinly sliced onion and cook, sitting occasionally until deeply carmelized, about 30 minutes; remove from heat.

In a small bowl combine 1/2 c. ricotta with 2 T. prepared pesto and 1/4 c. grated parmesan.

Stretch 1 lb. pizza dough into a large circle. Spread ricotta mixture over the dough and top with 1 thinly sliced zucchini, spreading carmelized onions over the top of everything. Bake at 450 degrees until crust is golden and crisp, about 12 minutes.

Zucchini Cakes with Tomatillo Cilantro Salsa

Oh me, oh my...using up zucchini never tasted so darn good!

Zucchini Cakes with Tomatillo Cilantro Salsa
Makes about 10 cakes

Ingredients:
2 small zucchini (about 1 cup), shredded
2 eggs, lightly beaten
1/2 cup Monterey jack cheese, grated
1/2 cup Parmesan cheese, grated
1 cup corn
1/4 cup red onion, finely diced
1/4 cup orange bell pepper, finely diced
2 teaspoons cumin seeds, crushed
1 teaspoon dried Mexican oregano, crushed
2/3 cup all-purpose flour
Salt and pepper
3 to 5 tablespoons canola oil
Tomatillo Cilantro Salsa (see recipe below)

Directions:
1. Coarsely shred zucchini, drain on several layers of paper towels, patting dry with more paper towels.
2. In a large bowl, stir together eggs, cheese, flour, red onions, peppers, cumin seeds, oregano, pinch of salt and pepper. Stir in zucchini and corn.
3. In a large skillet, heat 3 tablespoons of the oil to medium heat/hight heat. Drop by 1/4 cup full into hot skillet, and slightly flatten. Cook for about 2 minutes pe side or until golden brown. Drain onto paper towels. Keep warm in a 250º F. oven. Serve with tomatillo salsa.

For the Tomatillo Cilantro Salsa...

Ingredients:
8 tomatillos, husk removed and washed
1 jalapeno, chopped
1/2 small white onion
Handful chopped cilantro (about 1/3 cup)
Juice of 1/2 lime
Salt

Directions:
Combine the tomatillos, jalapeno and onion in a glass, microwave-safe bowl. Add 2 tablespoons of water, cover with paper towels and microwave for 6 to 7 minutes. Remove from microwave, transfer to blender, add the cilantro, lime juice and 2 tsps. salt, blend until smooth. Taste for salt, serve warm or at room temperature.