Quick-n-Easy Recipes

• 

  Blueberry Wheat & Corn Pancakes

  Ingredients:

  • 1 cup soymilk
  • 1/2 cup water
  • 1 cup whole wheat pastry flour
  • 1/2 cup whole grain corn flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups fresh blueberries
  • 2 tablespoons light tasting olive oil

  Directions:

  1. Preheat the oven to 200 degrees F (95 degrees C)
  2. Combine water & soy milk in small bowl
  3. In large bowl, combine both of the flours, the baking powder, baking soda, & salt.
  4. Stir in the milk mixture until just combined. Fold in the blueberries and let the batter sit for 5 minutes.
  5. Lightly oil a skillet or griddle and heat over medium heat. Pour about 1/4 cup of batter onto the hot griddle for each pancake. Cook until pancakes are bubbly on top and edges are slightly dry looking. Turn and cook until pancakes are browned. Transfer to a baking sheet to keep warm in the preheated oven (cover them with tinfoil) while cooking the remaining batter. Serve warm with all natural (no sugar added) blueberry jam.

  Serves: 6

  Preparation time: 25 minutes

• 

  Tofu Avocado Breakfast Scramble

  Ingredients:

  • 4 oz tofu (regular, extra firm)
  • 2-3 dashes ground turmeric
  • 1/4 cup fresh spinach
  • 1/2 ripe avocado
  • small handful shredded soy cheese
  • dash black pepper
  • 1 teaspoon olive oil

  Directions:

  Crumble tofu and sauté with spinach and olive oil, until spinach is limp. Add turmeric until nice bright yellow color (careful not to add too much).

  Continue cooking over medium heat 1-2 minutes. stir in chopped avocado, and top with grated soy vegan cheese, and pepper to taste.

  I add tomatoes sometimes, basically you can put whatever vegetables you want in it as long as you have the right amount of turmeric it will taste delicious.

  Serves: 2

  Preparation time: 10 min

• 

  Kale Sauté

  Ingredients:

  • 1 tsp mild flavored olive oil
  • 1 small onion, cut in half and sliced
  • 1 clove garlic, crushed (or 1/2 tsp. bottled garlic puree)
  • 1 bunch kale
  • 1 small tomato

  Directions:

  In skillet (preferably cast iron), place oil, onion, garlic, and 1/4 c. water. Cover and cook over medium heat until onions are transparent. Meanwhile, wash kale and separate from ribs. Chop the kale leaves and add to the skillet. Saute 5 minutes or until kale wilts and turns deep green. Meanwhile, dice the tomato (you can seed it if you like, or add it seeds and all). Add to kale and cook until tomato begins to release its juice and the dish is hot.

  Serve over brown rice.

  Serves: 3

  Preparation time: 15 minutes

• 

  Grilled Eggplant

  Ingredients:

  • eggplant (size and number depends on amount of people to be served)
  • oil
  • basil
  • rosemary

  Directions:

  Clean and slice eggplant into quarter of an inch slices, lengthwise.

  Brush eggplant slices with olive oil, then sprinkle with chopped basil and rosemary. Grill the eggplant slices, either in a skillet, or on the grill outside. Whichever works best! They grill fast and can stick, so make sure to brush grill with olive oil and watch closely.

  This recipe also works beautifully for squash and zucchini!

  Serves: 4 (depends on size of eggplant)

  Preparation time: 15 minutes

• 

  Quick and Easy Broccoli

  Ingredients:

  • 1 head broccoli, cut into pieces
  • 6 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon coconut or sesame oil
  • 1 heaping teaspoon each: sage, cumin, hot pepper flakes
  • 1/4 tablespoon salt, or more, to taste
  • 1 package whole wheat pasta

  Preparation:

  Toast garlic and spices in oils. When brown, add the broccoli and stir-fry until tender. Add cooked pasta.

  Serves: 4

  Preparation time: 10 minutes

• 

  Raw Oatmeal with Cranberries

  Ingredients:

  • oat sprouts
  • wheat sprouts
  • 1 banana
  • cranberries
  • apple juice (optional)

  Directions:

  Put about two tablespoons of cranberries in some apple juice (or water or orange juice) to soak.

  Take a handful of oat sprouts and a few handfuls of wheat sprouts (or depending on your taste), and mix them together in a bowl.

  Peel one banana and mash in the bowl with the sprouts. Mix until you have a crunchy sprout banana consistency. You may have to add more sprouts.

  Add cranberries (but not apple juice) and eat!

  Serves: 1

  Preparation time: 10 minutes

• 

  Zesty Cabbage Ramen Salad

  Ingredients:

  • 2 package vegan Ramen noodles, broken into bits
  • chopped or shredded cabbage
  • sunflower seeds
  • almond slivers
  • 1/2 cup olive oil
  • 1/3 cup vinegar (I use mostly cider and a little red wine)
  • 2 tablespoons sugar
  • 2 Ramen seasoning packets

  Directions:

  Make the dressing with the olive oil, vegan sugar, vinegar, and seasoning packets all nice and stirred up.

  Serves: many

  Preparation time: 5 minutes