Spring has sprung, grocery store wise, at least. Blueberries! Strawberries! Mango! My little Mission market has had an influx of all of the above, particularly organic blueberries. Happy day! So I made some blueberry pancakes courtesy of Susan V over at FatFreeVegan.com. A great resource for ETL/vegan recipes, bookmark it! These kind of have a [...]]]>

Spring has sprung, grocery store wise, at least. Blueberries! Strawberries! Mango! My little Mission market has had an influx of all of the above, particularly organic blueberries. Happy day! So I made some blueberry pancakes courtesy of Susan V over at FatFreeVegan.com. A great resource for ETL/vegan recipes, bookmark it! These kind of have a muffin/bread like flavor. Made with fresh blueberries… really good.

Ingredients:
1 1/4 cups flour — (half and half whole wheat + unbleached white. Susan suggested whole wheat pastry flour, I didn’t have that)
1 Tbsp sugar
2 tsp baking powder
1 pinch of salt
1 cup soy milk (I split half + half here too with unsweetened and regular soy milk)
1/2 Tbsp egg replacer — mixed with 2 Tbsp water
2/3 cup blueberries (I used more)

Directions:
Stir together dry ingredients. Add in milk, egg mixture and stir just until lumps are removed. Mix in blueberries. Spray and heat skillet over medium heat. Spoon batter to create 4 pancakes at a time – I had to flatten a bit because the batter is a bit thick. Flip when edges are dry and the underside appears golden. Serve with more fresh berries and syrup you like.

A yummy, easy, egg-free version of a classic lunch staple.

Mix together: 1/2 tub of firm tofu, excess water squeezed out, then crumbled 1 tsp turmeric, for color 1 tsp garlic powder 1/4 small red onion finely chopped (add to taste, don’t over do it) 1-2 Tbsp mustard (as recently mentioned, I like a LOT of mustard. Specifically, [...]]]>

A yummy, easy, egg-free version of a classic lunch staple.

Mix together:
1/2 tub of firm tofu, excess water squeezed out, then crumbled
1 tsp turmeric, for color
1 tsp garlic powder
1/4 small red onion finely chopped (add to taste, don’t over do it)
1-2 Tbsp mustard (as recently mentioned, I like a LOT of mustard. Specifically, I like Whole Foods Organic German Mustard)
1-2 Tbsp pickle relish (I like a LOT of this too)
~ 1 tbsp of some kind of vegan mayonnaise (optional, but a little bit goes a long way)

Serve wrapped in a big cabbage leaf or a sprouted wheat tortilla.