Gluten-free Plant-based Pancakes

 

I'm back! Once during the last few weeks on a "raw vegan cleanse" I kept thinking about pancakes!  The following recipe is the result.

 ** NOTE: Whisk together sweet and brown rice flours before starting recipe.

So here is a great gluten-free banana pancake recipe that I tweaked until I liked it:

Put the following INGREDIENTS in your blender:

1 Ripe Organic Banana
1 T. Vegetable Oil
1/2 tsp. Celtic Sea Salt (or to taste)
1 1/2 C. Nondairy Milk or other milk
Pinch of Nutmeg
1 T. Cinnamon
2 T. Sugar or other sweetener 
4 tsp. Baking Powder

Blend the above and then pour over:

1/2 C. Sweet White Rice (gluten-free) Flour
1/2 C. Brown Rice (gluten-free) Flour

Mix. Let sit for about 15 minutes. Pour about a 1/4 C. of batter into hot pan and flip when bubbles appear on all sides and elsewhere on pancake.

If you make these gluten-free banana pancakes small and sturdy they can be frozen and put in toaster for a quick 'bread' snack.".

Zucchini-Mushroom Quinoto

 

This delicious plant-based grain and veggie mix is called a quinoto because it is like a risotto, but with quinoa instead of rice!

INGREDIENTS:

Serves 3-6

• 1-2 T. olive oil
• 1 onion, chopped
• 5 large Crimini or Baby Bella mushrooms, sliced
• 2 medium or 1 large zucchini, chopped
• large handful chard, chopped
• 2 T. poultry seasoning
• 1/2 cup + hot water
• 2 T. basalmic vinegar
• salt and pepper
• Violife moźerella cheese shreds
• Basil leaves to garnish.

METHOD:

1. In hot oil, on medium heat. cook, stirring, the mushrooms, onions, and zucchini
2. Add in poultry seasoning and stir through
3. Turn down temperature to low.
4. Add water to a pool in middle of pan and add quinoa, stirring to stimulate cooking.
5. Continue to stir as quinoa cooks.  Add small additional amounts of water to maintain cooking and prevent sticking.
6. Stir in greens (chard).  Let chard steam to tenderness. Stir, as needed, to prevent sticking.
7. Stir in basalmic vinegar.
8. Add in salt and pepper to taste.
9. When done  dish into individual bowls and mix in a tablespoon or so of violife shreds. Garnish with basil leaves and serve.

Here is another delicious zucchini recipe:

Zucchini-Basil Soup

Silky, creamy and delicious!

3-Tomato Fresh Salsa Recipe

This luscious fresh tomato salsa recipe is not only tasty, healthy, and easy to make, but if you have a ton of yellow cherry tomatoes, like I do, you have another great recipe to use them in.  

Use whatever tomatoes you have around-- or check out the colorful bounty of different kinds at your Farmers' Market.  

The following delightful recipe-- sometimes called Pico de Gaĺlo-- is fast to bring together for a side with a family dinner or barbecue, or as a pretty impressive addition to a summer potluck or picnic.  It's adapted from Moosewood Restaurant's New Classics:350 Recipes for Homestyle Favorites and Everyday Feasts

Combine the following in a bowl and mix together:

*1 C. chopped red Tomatoes
*1 C. chopped Yellow Tomatoes
*1 C. fresh Tomatillos, husked and chopped fine (or Green Tomatoes if no Tomatillos are available)
*2 T. chopped, fresh Cilantro
*4 tsp. Olive Oil
*2 T. fresh Lemon Juice
*1 fresh Green Chili, seeds removed and discarded, minced
*2 Garlic cloves, minced
*2 Scallions, chopped
*Celtic Sea Salt to taste

Mix well and serve at room temperature or chilled. Delicious with corn chips and a side of Guacamole.

To your living health!

Lemon-Tahini Salad Dressing

We had a wonderful zesty lemon-tahini dip with a veggie wrap served in a local eatery. 

This is my facsimile: 

 Blend together: 

1/2 cup fresh lemon juice 

1/3 cup apple cider vinegar (raw) 

5 Medjool dates, pitted 

1/2 teaspoon ginger powder 

2 tablespoons Miso (or 1/2 tsp. salt) 

1/3 cup raw tahini 

1/2 to 1 cup cold filtered water (to the thickness you like) 

 Use as a dip for wraps, chips, or crudites, or a salad dressing as above.