Simple Vegan Pancakes Recipe

By Jason Frazer

So you've recently become vegan, and you don't know what to have for breakfast. Cereal is out of the question because of milk, and you don't feel like having toast. How about some delicious, easy to make, vegan pancakes! Yes it is possible to make delicious pancakes without the need for milk or eggs. This recipe makes use of soy milk in their place, and it makes for the perfect pancake batter.

Prep Time: Approx 5 minutes.
Cook Time: 10 minutes (Depending on how large your pancakes are!)
Total Time: 15 minutes

Ingredients:
1 tablespoon of sugar
2 tablespoons of baking powder
1 cup of soy milk
2 tablespoons of vegetable oil
1 cup of white flour
A pinch of salt

How To Cook:

Combine all dry ingredients in a bowl and mix until all are combined.

Next, mix in the soy milk and oil and beat until the batter has a nice smooth texture.

Take about 1/4 of a cup of batter at a time, and put onto a well greased frying pan, or a oiled griddle. Cook on one side until you see bubbles come to the surface, then flip the pancake and cook the other side for around 2 minutes. The total cooking time for a good pancake should be around 5 minutes.

If you prefer to make pikelets, pour the batter into the pan about the size of a hockey puck. If should only take a minute each side for it to be cooked.

Other Tips:

You can swap out the sugar for another natural sweetener. Not all vegans eat honey, but if you are one of them, honey is naturally sweet. Agave syrup is another natural sweetener that is pretty common to use in baking.

If you have soy allergies, this recipe works great with almond or rice milk. You can use coconut milk but the pancakes will taste like coconut. It really isn't subtle at all.

If you really want a good protein hit for breakfast, you can use hemp milk instead! Hemp milk usually has a huge amount of protein in it, even more than fortified soy milk. But it can have a bit of an after taste. I really only recommend this if you have tried hemp milk before.

Swap out the flour for gluten free flour (preferably organic) for a gluten free pancake.

Nutritional Facts:
Note this is if you follow the recipe to a tee!

Total Calories: 150
Total Fat: 5.6g
Saturated Fat: Approx 1g
Cholesterol: 0mg
Sugar: 2.5g
Protein: 3.7g
Calcium: 22% of RDI
Iron: 8% of RDI

Going vegan can be a tough road at first, but it only gets easier with time. Article Source: http://EzineArticles.com/8179733

Vegan Cheesecake - Baked New York Style

By Laurinda Erasmus

Baking without eggs, butter (or margarine) and sugar can sometimes be a real challenge. However, tofu makes a great substitute for heavy, set cream and tapioca flour binds the ingredients together the way eggs would. Sugar can be replaced with a fruit syrup, or sometimes just fruit pulp which in most cases would be sweet enough.

Before I became vegan, I made my usual baked cheesecake recipe fairly often and got used (of course) to that taste. However, when I re-wrote the recipe with healthier vegan alternatives, my family and I could not believe how exactly similar in taste and texture it was. The tofu creates the same slightly dry, crumbly baked result as the traditional version, but still with the same creamy mouth-feel, sweetness and lemon flavour. I now sometimes make use of the same basic recipe, but change it into a chocolate or even strawberry version. Have fun experimenting!

Pastry base:

5 tbsp finely ground toasted, unsalted cashew nuts
1 tbsp whole meal spelt flour / oat flour / buckwheat flour
2 tsp vanilla-infused grape-seed oil / walnut oil
1 tsp light agave syrup

Filling:

1 cup soy milk
2 tsp lemon juice / orange juice / apple cider vinegar
1 lemon, juice
2 cups firm tofu, drained and patted (very) dry, chopped
1 tbsp vanilla-infused grape-seed oil / walnut oil
6 tbsp light agave syrup
2 tsp lemon zest
1 tsp vanilla essence
2 tbsp tapioca flour
20 ml corn starch

1. Pre-heat the oven to 180°C (360°F).
2. Make the pastry by combining all the ingredients in a small bowl. It will be a firm, heavy mixture. Line the bottom of a 1 L round pie dish with the pastry and then oil the sides (or use a silicone baking dish). Press the pastry down firmly. Leave to rest in the refrigerator.
3. Thicken the soy milk by stirring in the juice (or vinegar). It will thicken immediately. Set aside.
4. If you have a food processor, fit the juicing part and squeeze out the lemon juice; or use a fork. Change to the plastic S-blade. Add the tofu, oil, syrup, zest and vanilla essence. Process until floppy. Sprinkle over the flours and pour over the thickened soy milk. Process until completely smooth. Pour the tofu mixture into the baking dish onto the pastry.
5. Place on a shelf just below the middle in the oven and bake for 30 minutes, uncovered. Reduce the temperature to 160°C (320°F)and bake a further 15 minutes. Lightly drape a sheet of tin foil over the top if the cheesecake browns too much.
6. Remove from the oven and cool completely. The filling will become firmer.
7. Decorate with lemon and lime zest. Cut into slices, or lift the cake from the mould before cutting.

Serves 8.

Cook's tip:

A cheesecake forms large cracks when the outside of the batter has firmed into a thin skin and the inner filling continues to expand with the heat. One can decrease this effect by placing a bowl of water on a lower shelf to create steam in the oven. The cracks can always be concealed by serving the cheesecake with slices of fruit on top. Or, simply don't worry about it - it still tastes delicious! Article Source: http://EzineArticles.com/6437236

Vegan Cakes for the Whole Family

By Carine Nadel

Healthy Bean Cakes

Being vegan in a home you share with carnivores isn't easy. Especially when you're out-numbered two-to-one. My men and I, we've come to an agreement on what will make us all happy for main dishes. It's easy enough to find a way to please ourselves at breakfast and lunch. The easiest food to please everyone concerned is dessert! It's also the most fun.

I've been able to come up with healthy "cheesecakes" and pound cakes. And now-cakes with the nutritional punch of beans! Yes, they are rich, satisfying and delicious. As with many of my creations, these two stemmed from several vegan cooking classes. I've never been one to "stay" with in the original confines of what was gone over by those particular chefs-after all, we all have different preferences. These following recipes are ones that my family enjoys, but it's more of a method-feel free to change it around, try a different bean or flour! But, since it is baking-for the integrity of the dessert, do not change the portions!

Oh, to keep it moist-make sure to use the glaze!

Spicy Bean Cake

Preheat oven to 350 and liberally oil an 8" square or round pan.

In one bowl combine:

2 C Oat or whole wheat flour (stone ground might make this too dense, try the pastry version)

1 Tbsp of cinnamon

1 Tsp ground ginger

½ Tsp ground cloves

½ Tsp kosher salt

2 Tsp baking powder

In a blender-puree:

2 C cooked cannelli beans (either from a can or cooked from dried)

¾ C unfiltered apple juice OR cold coffee

¾ C pure maple syrup OR honey

2 Tbsp vegetable oil

Pour bean mixture over dry ingredients and stir until very well blended. If it seems a little too thick-add a bit more coffee/juice to mixture. Pour batter into prepared pan and bake on middle rack for about 45 minutes. Cover with glaze.

Glaze:

Simply stir together:

1 Tbsp of your favorite vegan margarine

3 Tbsp pure maple syrup

½ Tsp of ginger, cinnamon and vanilla

Spread over warm cake.

If spice cake isn't "your taste", try this citrusy flavored bean cake instead!

Same beginning instructions as above-preheat oven to 350 and liberally oil an 8" pan.

In one bowl:

2 C of whole wheat pastry flour or oat flour

2 Tsp of baking powder

½ Tsp kosher salt

1 Tbsp each orange and lemon peel zest

In the blender, puree:

2 C cannelli beans

½ C thawed frozen orange juice concentrate

½ C lemon-lime soda

1/3 C pure maple syrup or honey

Using the same method as the spice cake, blend the pureed bean mixture into the flour mix. Using some water if it's too thick. Pour into pan and bake for about 45 minutes. Glaze, while warm with an Orange or Lemon glaze made of:

3 Tbsp of pure maple syrup

1 Tbsp of your favorite vegan margarine

EITHER: 1 Tbsp freshly squeezed lemon juice and 1 Tsp lemon zest OR

2 Tbsp orange juice concentrate and 1 Tsp orange zest.

Both recipes are also delicious as muffins. If desired, add 1 C of chopped dates, other dried fruits or even mini -chocolate chips for a special morning treat! Article Source: http://EzineArticles.com/1005783

Vegan and Vegetarian Recipes Challenge!

By Chang Joan

"Vegan recipes have no meat!", Marry said loudly.

"Vegetarian recipes have no meat too!", John said.

"Vegan recipes are without eggs!", Mary said.

"I am a vegetarian and I eat eggs. We were told by our doctors to include eggs into our diet!", Joan said.

"Is Vegan food healthier than Vegetarian food?" Mary asked.

"I don't know exactly. What I know is, they are both without meat!", John said.

"I was told by my mum, that we are switching to vegan diet soon. It means that we are eating only vegetables!", Mary said.

"Class stay quiet for a moment! Today, our topic is how to create delicious recipes for both vegan and vegetarian!", Vanessa announced.

In a minute, everybody started to look down at their notes quietly. After 30 minutes, came Judy and June. They said that they have some amazing recipes for both Vegan and Vegetarian.

"Oh, what lovely, I am really proud of two of you!"!" Vanessa said.

"Class, let's see what they have created for us!", Vanessa said.

Spinach Basic

Ingredients
Spinach
Boiling water
Vegetable oil
Salt
Action
a. Trim the spinach and wash 3 or 4 times in water, to remove the grit.
b. Cook in boiling water about 20 minutes, removing the scum.
c. When tender, turn into a colander, drain, and press well.
d. Chop fine, put into a saucepan with vegetable oil and salt.
e. Set on the fire and cook till quite dry, stirring it all the time.
f. Turn into a vegetable dish, shape, and garnish.

Note: Do not cover the vessel while cooking.

Yeast Free Bread Recipe

Ingredients
1000g flour
1 teaspoon salt
1 teaspoon sugar
2 heaping teaspoons baking powder
1/2 boiled potatoes
1000 ml water
Action
a. Sift the dry ingredients together thoroughly.
b. Rub in the boiled potato.
c. Add liquid to make a stiff batter or soft dough.
d. Turn into a greased bread pan.
e. Smooth the top with a knife dipped in cooking oil.
f. Bake in a 180°C oven for about 60 minutes.
g. When done, moisten the crust slightly with cold water.
h. Wrap in a clean cloth until cold.

Potato Fruit Candy

ingredients
250g mashed potatoes
125g chopped candied pineapple
125g chopped preserved cherries
125g chopped nut meats
200g pulverised sugar
1 tablespoon vanilla extract
1 teaspoon pineapple extract
1/2 teaspoon almond extract
Soy butter
Action
a. Put the potatoes into a large bowl, and gradually add sugar.
b. When the mixture begins to stiffen, add the pineapple, cherries, nuts, and extracts.
c. Knead in sugar until it is so stiff that no more can be added.
d. Place in a buttered dish and set it in a cool place for 24 hours.
e. Turn out and cut in slices and place in paper case.

Not: The candy may be formed into any shape desired, and varied by the addition of dates or figs, or any flavours or colours preferred.

"What amazing! Shall we give Judy and June a big clap?", Vanessa said.

Now we have Gluten Free, Vegan, Vegetarian, and Yeast Free Recipes! Article Source: http://EzineArticles.com/1604644