Pan Cakes

The original recipe for these pancakes was given to me by my friend Zehavah Jeff about 14 years ago.  They are delicious even with the few adaptations that I had to make. 

You Will Need

1 cup of vanilla almond milk

1/3 cup of egg beater

1 cup of flour

1 tablespoon of baking powder

2 tablespoons of sugar

1 tablespoon of vanilla

Canola cooking spray

1.     Beat the egg beater with the parev milk using a whisk.
2.     Add the flour and mix until almost smooth.
3.     Add the baking powder, sugar and vanilla and mix well.
4.     Spray the skillet and turn the flame on high for about 45 seconds to a minute
5.     Turn the flame down to medium and pour ¼ cup of batter into the skillet
6.     When the pancake starts to bubble flip it over with a spatula
7.     Wait about 30 seconds and  flip it again
8.     Turn off the flame and remove the pancake with the skillet.
9.     Spray the skillet again and then turn the flame on to medium
10.   Begin the next pancake
11.   Keep working until all the batter is done.
12.  You should end up with about 8 pancakes to enjoy!

Parev Lasagna

Lasagna makes a good hearty meal.  It’s filling and easy to make on those nights that are busy.  This recipe uses no dairy products, and plenty of soluble fiber to allow you to eat the vegetables that are incorporated into the recipe safely.

You will need:

Lasagna Noodles
1 ½ cups of tomato sauce *
DO NOT USE GARLIC FLAVORED SAUCE
¼ cup frozen spinach
1 cup parev meat substitute (ground)
(I use Smart Ground)
1 package of parev cheese substitute (grated)  
(I use Daiya) 
Canola Cooking Spray

1.       Preheat oven to 350
2.       Spray the bottom of the pan and pour ½ the tomato sauce to cover the bottom of the pan.
3.       Place a layer of noodles on top of the sauce
4.       In a bowl mix the cheese substitute with the meat substitute and the spinach and then spread it evenly over the layer of noodles.
5.       Add another layer of noodles.
6.       Pour the rest of the sauce over the top and make sure the noodles are completely covered.
7.       Cover the pan with foil and bake for 1 hour.

*Be careful.  Tomato sauce can be rough on the stomach if you consume too much.  If you are sensitive to the sauce scrape it off the top before you eat the lasagna.

Oatmeal Carrot Raison Muffins

I'm a big fan of muffins because of their portability. It's an easy way to get a satisfying midmorning snack. I like to put a wrapped one in my purse and munch on it while I check my e-mails at work.  These muffins are a great way to get a serving of fruits & vegetables without upsetting your stomach.

You will need:

1/2 cup of golden raisons

2 cups of flour

2 tsp. ob baking powder

3/4 teaspoons of salt

1 cup of sugar

1/4 cup of quick oats

1/2 cup of canola oil

1/2 cup of egg beater

1 teaspoon of vanilla extract

1/2 cup of vanilla almond milk
(you can use soy milk or rice milk as well)

1 jar of babyfood carrots

Canola pan spray

1. Preheat the oven to 400 degrees

2. Put the raisons in a bowl of water for 10 minutes

3. In the meantime mix all the dry ingrediants into a bowl and sift them together with a wisk

4. Add the oil, egg beater, vanilla extract and mix well.

5. Add in the baby food carrots and mix untill well blended.

6. Drain the raisons and add them to the mixing bowl. Stir until they are evenly distributed through the mix.

7. Line a muffin tin with 12 muffin liners and spray each liner.

8. Pour about 1/4 cup of batter into each liner.

9. Bake for 18 - 22 minutes.

Serve hot or cold and enjoy!

Sometimes I like to slice them open and add a bit of tofuti cream cheese for an added kick.