WEEKLY RECIPE ARCHIVES 5

		© Bryanna Clark Grogan 2005 No reproduction of the following material without permission from the author. If you would like to share any of my recipes with others, or on a forum, or another site, let me know, and please credit me, my website and the book the recipe appeared in, if I note that in the recipe. You are welcome to link to this page from your site. Thanks! RECIPE ARCHIVES January 5, 2004-- WHO NEEDS CHICKEN SOUP? January 19, 2004-- CELEBRATE LUNAR (CHINESE) NEW YEAR, THEN ROBBIE BURNS' NIGHT January 26, 2004-- PUDDING CAKES—THEY ARE CHEAP, QUICK, EASY AND VEGAN! February 2, 2004-- PANCAKES FOR BREAKFAST! February 9, 2004-- A VALENTINE'S BREAKFAST IN BED FOR YOUR SWEETIE! January 5, 2004-- WHO NEEDS CHICKEN SOUP? VEGAN SOUPS FOR JANUARY COLD(S) BRYANNA’S VEGAN ONION SOUP Serves 6 Yes, you can make an excellent onion soup without beef stock. This recipe, spiked with marsala, is very easy and makes an excellent light supper. This is actually a Northern Italian version of French Onion Soup, from my book "Nonna's Italian Kitchen". 1 and 1/4 lb. onions, sliced very thinly 1 T. extra-virgin olive oil 1 T. unbleached sugar or maple syrup 1 tsp. salt 8 c. hot water 6 good vegetarian bouillon cubes (or enough for 6 c. water) 4 tsp. Marmite yeast extract 2 tsp. soy sauce 2/3 c. marsala (or dry sherry, Madeira or sauterne) freshly-ground white pepper to taste 6 thick slices rustic Italian or French-style bread, toasted Soymage vegan Parmesan substitute (and you can add some grated vegan "mozza"-type soy cheeze, too, if you like) In a large heavy pot, heat the oil over medium heat. Add the onions and saute until they become tender and start to brown, stirring often and adding a little water from time to time, if they start to stick. Add the sugar and salt and stir briefly. Add the water, bouillon, Marmite, and soy sauce. Cover and simmer for 30 minutes. Add the wine and simmer uncovered for about 5 minutes. Taste for seasoning and add the white pepper to taste. Place a piece of toast in each soup bowl and ladle the soup over it. Sprinkle liberally with soy Parmesan and serve hot. BRYANNA'S SUPER-QUICK CHICKENLESS NOODLE SOUP serves 6-8 Adapted from my book "20 Minutes to Dinner". Many of us grew up on canned or packaged or even homemade chicken noodle soup, and it remains one of the number one "comfort foods" in North America. Fortunately, it's easy to make without sacrificing any chickens! 10 c. chicken-like vegetarian broth 1-2 c. (3.5-7 oz.) broken cappellini or vermicelli pasta (very thin spaghetti) OR Asian rice vermicelli 1/2 c. dried soup vegetable flakes (You can omit these if you can’t find them—I buy them in my supermarket herb&spice bulk section) 1/2 c. dry textured vegetable protein granules 1/4 c. nutritional yeast flakes 1/4 c. minced fresh parsley 2 T. soy sauce 2 T. dried onion flakes 1 tsp. garlic granules 1/2 tsp. white pepper Optional: 1 c. frozen petit pois (baby peas) Place everything in a large pot and bring to a boil. Turn down the heat, cover and simmer for about 10 minutes. Serve with crackers or toast. WHEN YOU HAVE A COLD, add about 1/4 tsp. cayenne pepper, and omit the garlic granules, squeezing a whole fresh clove of garlic from a garlic press directly into each bowl of soup. BRYANNA'S EASY VERSION OF HOT AND SOUR SOUP serves 4-6 This popular soup is easy to make at home, and it's great for cold-sufferers! The sauerkraut is a similar and more easily obtainable substitute for Szechuan preserved vegetables. Adapted from my book "20 Minutes to Dinner". 4 c. vegetarian broth 6 oz. medium-firm tofu 4 oz. sauerkraut 1/2 c. frozen petit pois (baby peas 1/2 c. sliced fresh mushrooms (button, shiitake or oyster) 3 dried Chinese mushrooms, ground to a powder in a DRY blender 2 green onions, chopped 2 slices fresh ginger, chopped 2 T. dry sherry 1-2 T. soy sauce 1 T. rice, cider or white wine vinegar (or more to taste) 1/2 tsp. liquid hot pepper seasoning (or more to taste) 1 T. cornstarch dissolved in 1 T. cold water Optional: a sprinkling of ground Szechuan pepper julienne strips of carrot or other vegetable a sprinkle of Chinese roasted sesame oil In a medium pot, place all of the ingredients except the dissolved cornstarch and Optionals. Bring to a boil, then turn down and simmer for about 5-10 minutes. Add the dissolved cornstarch. Bring to a boil, stirring until it has thickened slightly and is clear, and serve immediately. BRYANNA'S GOLDEN VEGETABLE NOODLE SOUP From my first cookbook, "The Almost No-Fat Cookbook". 1 large onion, chopped 1/2 c. chopped celery 1 minced garlic clove 8 c. hot water 1/2 c. yellow split peas, rinsed 1/2 tsp. tumeric 1 bay leaf 1 c. (whole wheat, if you like) thin spaghettini, broken 1 c. frozen peas 1/2 c. chopped carrot 1/2 c. parsley, chopped 1/3 c. nutritional yeast flakes 1 T. salt 1/2 T. soy sauce In a large pot, steam-fry until tender the onion, celery and garlic. (Can also saute in a little olive oil.) Add and simmer for 1 hour water, split peas, tumeric and bay leaf. Add the rest of the ingredients. Cook just until the noodles are soft and the carrots are tender, adding freshly-ground pepper, if you like. WHEN YOU HAVE A COLD, add about 1/4 tsp. cayenne pepper, and squeeze a whole fresh clove of garlic from a garlic press directly into each bowl of soup.

		January 19, 2004-- CELEBRATE LUNAR (CHINESE) NEW YEAR, THEN ROBBIE BURNS' NIGHT, VEGAN-STYLE! Vegetarian Haggis Recipe for Robbie Burns' Night CHINESE (LUNAR) NEW YEAR (YEAR OF THE M0NKEY, JANUARY 22): KUNG HEY FAH CHOY!* (means “I wish you a prosperous New Year”) Sources are* “Let’s Celebrate” by Caroline Parry (a book explaining many holidays), and “Gung Hay Fat Choy” by June Behrens. NOTE: The Chinese calendar is actually “lunisolar”, based on the cycles of both the moon and the sun, but that’s sounds a bit complicated, so I’ll just leave it at “lunar”! The holiday starts on the second new moon after the winter solstice, so it can fall anywhere between January 21 and February 20th. Yahoo! Time to party BIG TIME! Chinese New Year (actually, it is probably more accurate to say “the Lunar New Year”, because many Asian communities besides the Chinese celebrate it—the Vietnamese, Korean, Laotian, Cambodian, and Tibetan people, particularly) is actually two big celebrations in one—New Year’s Day and everyone’s birthday! According to Chinese tradition, everyone adds one year to their age on New Year’s Day. It is also an important family get-together event, because one must try to see every family member face-to-face! Since Chinese families used to be large, and perhaps spread far apart, the New Year’s festivities would last for a month, in order to see everyone1 Now they generally last for about a week. On New Year’s Eve (tonight) there is a huge family feast for as many members of the family as possible. Offerings may be made to family ancestors. Doors and windows are sometimes sealed with red good luck papers. At midnight, the oldest person says the first New Year’s Greeting. The children get to stay awake all night, because the Chinese believe that the longer the children stay awake, the longer their parents will live! (Better not let that get around!) Red is a good luck color, so you will see red everywhere. The table for the feast is set with a red cloth and red candles. And, surprise! IT IS A VEGETARIAN FEAST! No meat is served because harm would have to be caused to obtain meat and this would be bad luck (too bad this doesn’t extend to the rest of the year!). There are often 12 courses served, for the 12 years in the Chinese zodiac, and there should be enough food so that there are leftovers for the next day, when no cooking is supposed to be done. While the grown-ups enjoy a long meal, the children play games and ask riddles. They usually also receive gifts of “lucky money” (lai see) wrapped in red paper envelopes. At midnight, firecrackers explode to bring in the New Year and scare away evil spirits (this is the reason for noisemaking festivities at the New Year festivals of almost every culture!). In the morning the good luck seals on the doors and windows are broken. The belief is that whatever happens on New Year’s day will influence the rest of the year, so everyone is very careful to say and do the right things, to thick good thoughts and speak kind words. Visitors are offered gifts of sweets and fruit. Debts and old quarrels are settled and everyone wears new clothes. The house is cleaned thoroughly and lots of food made ahead. Red and orange scrolls with Chinese characters conveying messages of good health, good, luck, long life, prosperity, and happiness, and flowers and pyramids of fruit decorate the houses. Oranges and apples are the usual fruit, since apples are symbols of good luck and apples and oranges are both round (another lucky symbol) and are red and orange—colors of joy! Kumquats are another round, orange fruit that symbolize “golden luck” . In any community with a fair-sized Chinese population, there will be a colorful and noisy parade with a dragon (symbol of strength and goodness) and lion dancers Art exhibits, martial arts exhibitions, traditional dancing and music, and Chinese opera are enjoyed, and, of course, there is lots of food! Traditionally, the festivities end 14 days later with the Feast of the Full Moon, also known as the Feast of the Lanterns. Some New Year food customs: Fresh bean curd or tofu is not included as it is white and unlucky for New Year as the color signifies death and misfortune. Candied lotus seeds symbolize more sons; watermelon seeds more children. These days, gold-wrapped chocolate coins symbolize wealth. Candied lotus root is for endless friendship, and coconut for good relations between fathers and sons. Sweet things are for the sweetness of life; dumplings represent wealth, and romaine lettuce is for prosperity. In other Asian communities that celebrate at the same time, many customs, such as cleaning the house, visiting, exchanging gifts of food and red envelopes of money, games of chance, fireworks, new clothes, etc.. are the same. Tibetans eat a special nine dumpling soup with fortune-telling tokens in them. In Vietnamese communities, there is a two-day holiday called Tet. Homes are decorated with peach blossoms, which represent peace and luck. During the two days of celebration no real cooking is done-- snack foods (such as steamed rice cakes) and sweets are eaten. But on the day after the official celebration there is usually a big family meal with traditional foods such as spring rolls. Try to find a book or website on Chinese horoscopes so that your guests can find their Chinese/Vietnamese signs and predict their luck in the year ahead! Look for rice papers, rice vermicelli noodles and other Oriental foods in large supermarkets or Asian grocery stores. HERE ARE SOME MORE SITES WITH INFO ABOUT LUNAR NEW YEAR AND CUSTOMS: http://www.c-c-c.org/chineseculture/festival/newyear/newyear.html http://www.epicurious.com/e_eating/e04_chineseny/chinese_newyear.html http://www.foodtv.com/holidays/chinesenewyearindex/0,5647,,00.html CHINESE MENU (unless otherwise indicated, recipes are from my book “Authentic Chinese Cuisine for Contemporary Kitchens”) Sizzling Rice Soup* Vegetarian Potstickers (buy frozen) Jai (Ji) (Buddha’s Delight or Lo Han Vegetable dish)* Steamed long grain rice Eight Treasure Steamed Rice Pudding* NOTE: You may need to visit an Asian grocery store for some of the ingredients here. BRYANNA’S SIZZLING RICE SOUP Serves 4 Serve this for company! The fried rice crusts sizzle loudly (great for New Year!) and dramatically when you pour the hot soup over them, so do this at the table for maximum effect. 1/2 recipe Rice Crusts SOUP: 6 c. vegetarian broth 6 oz. Chinese broccoli or other Chinese greens, or Swiss chard, kale or collard greens, washed, trimmed and sliced 2 medium carrots, thinly sliced or julienned 6 dried Chinese black mushrooms, soaked, trimmed and sliced 1/2 c. frozen petit pois (baby peas) 1/2 c. sliced celery 3 T. dry sherry 1/2 tsp. salt 1/4 tsp. white pepper 1 c. reconstituted soy protein chunks 1/4 c. cornstarch, wheat starch, arrowroot powder, or water chestnut flour Heat your oil for deep-frying in a wok or heavy frying pan to 375? degrees F. Meanwhile, heat the soup broth in a large pot over high heat. Add all of the other soup ingredients EXCEPT the textured soy protein chunks. While this simmers, deep-fry the soy protein chunks, after rolling them in starch or water chestnut flour to coat. When they are golden and crispy, drain them on paper towels on a cookie sheet in a 200 degrees F oven. Immediately deep-fry the Rice Crusts a few at a time, until puffed and golden brown. Drain them with the soy protein. As soon as they are done, add the soy protein to the soup. Carry the soup to the table, distribute the fried Rice Crusts evenly among four large soup bowls, and ladle the hot soup over the Rice Crusts. RICE CRUSTS Rice crusts are crispy, golden fried pieces of dried-out steamed rice that are served in soup, like a dumpling, or as a base for a savory stir-fry, as fried noodles are. Cook 1 c. short-grain white rice in 1 c. water for 25 minutes. Take off the heat and let it stand 5 minutes. Spread the rice 1/4" thick on an oiled cookie sheet, cut into 2" squares, and bake at 350 F for about 30 minutes, until firm and dry, but don't let it brown. The rice crusts can be kept (after cooling) in a plastic bag in the refrigerator for a couple of weeks. The rice crusts are deep-fried just before serving in oil at 375?F until they are puffed and golden. Drain on paper towels and use immediately. BRYANNA’S BUDDHA'S DELIGHT (LO HAN VEGETARIAN DISH OR EIGHT TREASURE VEGETARIAN DISH), OR JAI (JI) Serves 4 This is sometimes the only vegetarian dish on the menu in Chinese restaurants and it can be extremely simple or composed of many ingredients. The "eight treasures" refer to 4 fresh ingredients and 4 dried. This is a traditional family Chinese New year dish, each ingredient having meaning and symbolism. NOTE: Some sliced bamboo shoots and/or diced celery can also be added, if you like. 8 dried Chinese black mushrooms 1/2 oz. dried "golden needles" (dried tiger lily buds) 1/2 oz. dried tree ear (black) fungus (wood ear) 2 oz. dried bean curd (yuba) sticks 4 oz. fresh mushrooms, sliced 1/2 lb. Napa or Savoy cabbage, sliced 2 c. canned braised Chinese gluten, or homemade baked or fried gluten balls, cut in half OR seitan or canned Chinese vegetarian “roast duck” (mun chai’ya) or any favorite meat substitute (fresh tofu is not served at New Year’s meals) 2 c. almost any fresh vegetable, such as broccoli, cauliflower, snow peas, green beans, bean sprouts, carrots, etc., cut bite-size if necessary mushroom soaking liquid plus vegetarian broth to make 2 c. 2 T. oil 1/4 c. light soy sauce 2 T. dry sherry 1 T. vegetarian stir-fry sauce (vegetarian "oyster sauce") (can omit) 1 tsp. sugar 2 T grated fresh ginger 2 T. chopped green onion 1 tsp. roasted sesame oil Soak the dried mushrooms, golden needles, and tree ear fungus in boiling water to cover in separate bowls while you prepare the other ingredients. Break the yuba sticks into manageable pieces and soak for 10 minutes in warm water. When they have softened, drain them and cut them into 1" pieces. Cut and discard the stems off the soaked mushrooms. Slice the mushrooms. Cut the hard tips off the "golden needles" and cut them in half. Chop the tree ear fungus coarsely. Heat a wok over high heat. When hot, add the oil. When the oil is hot, add gluten and bean curd sticks; fry until starting to change color. Add the soaked dried ingredients, mushrooms and other vegetables (except snow peas, if using). Stir-fry for a few minutes. Add remaining ingredients except snow peas, green onions, and sesame oil. Simmer about 5 minutes. Add snow peas, if using and cook 3 minutes. Sprinkle with the green onions and sesame oil and serve with hot rice. BRYANNA’S EIGHT TREASURE STEAMED RICE PUDDING (WHEAT FREE) Serves 8 (We didn’t have room for this in my Chinese cookbook, unfortunately—it was a winner during testing!) This pudding is quite easy to make and absolutely beautiful to look at. The original version contains a hefty portion lard, suet, and/or shortening-- this lighter version contains only a little oil. The "eight treasures" are the dried or candied fruits and/or nuts used to decorate the pudding. The filling is traditionally a sweet red bean paste, but can be replaced by a date paste that is more compatible with Western notions of dessert. Serve this to end a special feast, such as Chinese New Year. For Decorating the Bowl: 1 T. COLD solid vegetable shortening (for greasing the bowl) assorted colorful dried or candied fruits, and perhaps nuts, for decorating: sliced whole dates, golden raisins, dried apricots, dried prunes candied mango, papaya, pineapple, cherries, etc., almonds, pecan or walnut halves, etc.. (You don't need very many-- 1/2-1 c. total-- because the bowl is not big.) FILLING: 2/3 c. Chinese sweet red bean paste OR Date Paste RICE: 1 c. white glutinous (sticky) rice 1 c. water 2 T. granulated light unbleached or white beet sugar 2 T. oil SYRUP: 1/2 c. water 1/4 c. granulated light unbleached or white beet sugar 1 tsp. pure almond extract 1 tsp. cornstarch or wheat starch mixed with 1 tsp. cold water Grease a 3-4 c. bowl that is suitable for steaming (such as Pyrex) with the shortening. (You need plenty of shortening to "glue" the decorations to the bowl, and also to facilitate removing the pudding from the bowl after steaming.) Make an attractive pattern on the bottom, and the sides, too, if you like, with the fruits and nuts, sticking them on to the cold shortening. Place the bowl in the refrigerator while you prepare the pudding. Bring the water and rice to a boil together in a small covered saucepan. Cover and cook over low heat for 15 minutes. Stir in the oil and sugar. Line the bottom and partway up the sides of the bowl with 2/3 of the rice mixture. Spread this to within 1/2" of the top of the rice with the bean or date paste. Cover this with the remaining rice, spreading it to the edge of the "lining". Cover the bowl with aluminium foil. Steam the pudding over boiling water in a covered pan over moderate heat for 1 hour. If you make the pudding ahead, it can be reheated by steaming for 30 minutes. The pudding should be served hot. To serve, loosen the top edges gently with a knife, place the serving plate over the top of the bowl, flip it over (holding the plate on firmly with two hands), and give the bottom of the bowl a sharp whack if the pudding didn't loosen immediately. The pudding should come out in one piece with a lovely pattern of fruits and nuts on top. If any were left behind, re-attach them to the pudding carefully and smooth the rice if it was disturbed. Make the syrup by mixing the ingredients in a small saucepan and stirring over high heat until the sugar dissolves and the sauce is slightly thickened. Pour this over the pudding to make a shiny glaze. DATE PASTE: Cook 1 c. whole pitted dates in a small heavy saucepan with 1 c. water over high heat, stirring constantly, until the dates break down, the water is absorbed, and the mixture resembles a paste. Remove from heat. Makes 2/3 c. ROBBIE BURNS' NIGHT (JANUARY 25TH): BRYANNA’S VEGETARIAN POT HAGGIS Serves 12-16 This is the vegetarian version of dish that is traditionally piped in to the celebration dinner on Robbie Burns' Night. Serve with mashed potatoes and turnips (called "tatties 'n' neeps" in Scotland—for a modern touch, oven-roast the turnips instead of boiling them). You are supposed to drink Scotch whiskey with this as well! This traditional Scottish dish is, unfortunately, made from (cringe!) sheep innards . These days, most Scottish haggis makers also offer vegetarian versions. This is my take on it ( I spiced it up as much as I dared!), made in an authentic way called “pot haggis”, which means that it is formed in a bowl or basin , instead of being packed in a sheep’s stomach (!!!@@??). This recipe actually makes a good all-around vegetarian “meatloaf” anytime, and the leftovers can be used as vegetarian “crumbles”. The scrubbed potato, oatmeal, optional flaxseed and onions make it a fairly high-fiber protein dish. And, by the way, you can halve the recipe, if you like. NOTE: This actually makes quite a good rough pâté of sorts, but it would be better with more herbs and garlic, maybe some wine or brandy in place of the water. Try adding 2 tsp. garlic, crushed and 1/2 tsp. rosemary for a start. Grind the protein before baking to make it finer-textured and bake like "meatloaf" (see variation below), with bay leaves on bottom of pan to form a nice design when you turn it out, if you like. 4 c. vegetarian “hamburger crumbles” (such as 2 pckgs. Yves “Ground Round” plain) OR ground seitan (NOT ginger-flavored) mixed with 1/4 c. hot vegetarian broth in which you have dissolved 1 tsp. Marmite yeast extract or 2 tsp. dark miso OR use 3 c. dry textured soy protein granules soaked in 2 and 1/2 c. hot water with vegetarian bouillon for 2 c. broth, 4 tsp. Kitchen Bouquet gravy browner, and 1 T. Marmite yeast extract or 2 T. dark miso 1 c. raw oatmeal (rolled oats or pinhead or scotch oats) 8 oz. potato, scrubbed or peeled and grated 2 medium onions, finely minced (a food processor does this best) 1/4 c. soy sauce 1/4 c. ketchup 1/4 c. nutritional yeast flakes Optional: 1/4 c. ground flaxseed 1 tsp. salt 1 tsp. garlic granules 1 tsp. EACH dried thyme and savory 1/2 tsp. freshly-ground black pepper If you want a fine-textured “haggis”, grind the “crumbles”, seitan, or the reconstituted soy protein in a food processor or a food mill until ground quite fine. If you want it rougher-texture, leave it “as is”. Mix all of the ingredients in a large bowl. Mix well with your hands. Pack into a very well-greased British pudding basin or a stainless steel bowl which will fit into a large pot. Or, simply line a steamer basket with oiled foil and pack the mixture into that, folding the excess foil over the top. Cover the bowl with 2 layers of foil. NOTE: For a more authentic “look”, you could try packing the mixture into a cheesecloth bag, tied at the top, and then steaming it in the bowl or steamer basket. Steam over simmering water for 2 hours, or pressure–steam on a rack over a little water at 10 lbs. pressure for 40 minutes. Let pressure drop naturally. Loosen and invert on a plate. VARIATION: To make a more seasoned Vegetarian "Meatloaf": Add 2 cloves garlic, crushed; 1/2 tsp. EACH dry basil, oregano and sage. Press the mixture into a greased 9x5" loaf pan. Cover with a thin layer of ketchup, barbecue sauce, or tomato sauce, if you like. Bake at 400 degrees F for 1 hour, covering for the first 1/2 hour. Let stand 15 minutes; turn out on a plate. This firms up as it cools. Great on sandwiches!

		January 26, 2004-- PUDDING CAKES—THEY ARE CHEAP, QUICK, EASY AND VEGAN! When I first made what I call a “pudding cake” for my husband-- a small square cake that starts with a thick batter on the bottom and sugar and boiling water poured over the top, and ends up with a tender cake with a gooey sauce on the bottom-- he called it a “pudding au chomeur”. He’s from Quebec and he said it was a very common dish and meant “unemployment pudding”! Evidently it appeared in many permutations all over North American in the 1930’s during the Great Depression. Presumably that was because it required no eggs and pretty cheap ingredients. Since then, I’ve heard it called “poor man’s pudding” and “Depression pudding”. It’s a great gooey dessert for vegans because it does not require eggs and you can use any non-dairy milk in it. It’s also a great vehicle for experimentation. Here are some versions that we love—see what you can do! Blueberries? Rhubarb? BRYANNA'S NO-FAT HOT FUDGE PUDDING CAKE (adapted from my book “The Almost No Fat Cookbook” 1.) Preheat the oven to 350 degrees F. 2.) In a small bowl, mix together: 1 cup white or whole wheat pastry flour (or a mixture) 1/4 cup sugar of your choice (grind coarse sugar finer in a dry blender) 1/4 cup oat bran 1/4 c. unsweetened organic cocoa 2 tsp. baking powder 1/4 tsp salt 3.) Stir in, but do not over-mix: 3/4 c. nondairy milk 2 tsp. vanilla OR 1/2 tsp. almond or coconut extract Optional: 2 T. coffee or chocolate liqueur 4.) With wet fingers, spread the batter into a lightly greased or non-stick 8x8 inch pan. 5.)Mix together in a small bowl: 1 c. sugar of your choice (grind coarse sugar finer in a DRY blender) 1/4 c. unsweetened organic cocoa 6.) Sprinkle the sugar/cocoa mixture evenly over the top of the cake batter. 7.) And then pour gently over the top, but don’t in any way stir in (yes—it goes into the oven with soupy stuff all over the top!): 2 c. boiling coffee or coffee sub (or water-- but try to use brown sugar and the optional liqueur if you use water) Bake this for 35 minutes. (you might want to put a pizza pan or cookie sheet on the rack below the cake, just under it, to catch drips, if any.) When it comes out of the oven, the cake will be on top with a sauce underneath. Serve plain or with non-dairy whipped topping (or vanilla nondairy frozen dessert). BRYANNA'S NEW, IMPROVED VEGAN LEMON PUDDING CAKE (adapted from my book “The Almost No Fat Cookbook” This is the only type of pudding cake that usually contains eggs, but they aren't needed here! 1.) Preheat the oven to 350 degrees F. 2.)In a small bowl, mix together: 1 cup white or whole wheat pastry flour (or a mixture) 1/4 cup white vegan sugar 1/4 cup oat bran 2 tsp. baking powder 1/4 tsp salt 3.)Stir in, but do not over-mix: 3/4 cup nondairy milk 1 Tbsp grated lemon zest or 1/2 tsp. lemon extract 4.) With wet fingers, spread the batter into a lightly greased or non-stick 8x8 inch pan. 5.) Mix together in a small bowl: 1 c. vegan white sugar (grind coarse sugar finer in a dry blender) 2 T. cornstarch or wheat starch 6.) Sprinkle the sugar/starch mixture over the top of the cake batter. 7.) And then pour gently over the top, but don’t in any way stir in (yup—it goes into the oven with soupy stuff all over the top!): 1 and 1/2 cups boiling water 1/4 cup lemon juice pinch tumeric (for color) Bake this for 35 minutes. When it comes out of the oven, the cake will be on top with a sauce underneath. Serve plain or with non-dairy whipped topping (or vanilla nondairy frozen dessert). NOTE: If you like it even more lemony, use a little more lemon juice and cut down the water correspondingly. BRYANNA’S GINGERBREAD PUDDING CAKE serves 6-8 This is something I’ve been working on. I love pudding cakes, and I love gingerbread with a sweet sauce on it, so I thought this would be a great idea. It’s yummy! Dry Mix: 1 and 1/4 c. wholewheat pastry flour 1 T. powdered ginger 1 tsp. baking soda 1/2 tsp. cinnamon 1/2 tsp. ground allspice 1/4 tsp. baking powder 1/4 tsp. salt few scrapings fresh nutmeg Wet Mix: 1/2 c. molasses (light or dark, as you like it) 1/4 c. water or leftover coffee 1 T. oil Topping: 2/3 c. brown sugar or Sucanat 1 and 1/2 c. boiling water 1 T. Earth Balance Preheat oven to 350 degrees F. Oil an 8” square pan. Whisk together Dry Mix ingredients in a medium bowl. Whisk together the Wet Mix ingredients in a smaller bowl. Pour the wet Mix into the dry mix and stir briefly. Spread into the prepared pan. Sprinkle the brown sugar on top of the cake batter. Mix the boiling water and Earth Balance together. Pour over the cake batter and sugar. DON'T MIX IN! Bake 35 minutes. The cake will be on top, with a brown sugar sauce on the bottom. Serve warm (maybe with vanilla frozen Soy Dream, Soy Delicious, etc??). BRYANNA’S QUICK AND EASY “STICKY TOFFEE PUDDING” Serves 6 This is a traditional English dessert. I made it the original way, but veganized, and then this way, like a pudding cake— we liked this one better (it wasn’t quite as sweet) and it required much less time and effort! Dry Mix: 1 and 1/4 c. wholewheat pastry flour or unbleached flour 1/3 c. Sucanat or brown sugar 2 tsp. baking powder 1/4 tsp. salt 3/4 c. chopped pitted dates Wet Mix: 3/4 c. low-fat, non-dairy milk 1 tsp. vanilla Topping: 3/4 c. brown sugar or Sucanat 1 and 1/2 c. boiling water 1 T. Earth Balance Preheat oven to 350 degrees F. Oil an 8” square pan. Whisk together Dry Mix ingredients in a medium bowl. Whisk together the Wet Mix ingredients in a smaller bowl. Pour the wet Mix into the dry mix and stir briefly. Spread into the prepared pan. Sprinkle the brown sugar on top of the cake batter. Mix the boiling water and Earth Balance together. Pour over the cake batter and sugar. DON'T MIX IN! Bake 35 minutes. The cake will be on top, with a brown sugar sauce on the bottom. Serve warm (maybe with vanilla frozen Soy Dream, etc??). VARIATION: For Praline Pudding Cake, omit the dates and add 1/2 c. chopped toasted pecans instead.

		February 2, 2004-- PANCAKES FOR BREAKFAST! On a cold February morning, especially on a weekend, pancakes are a favorite with virtually everyone! Now I don't slather them with either butter or vegan Earth Balance, as shown in the picture, anymore, but the following vegan pancakes can be eaten traditionally with maple syrup and Earth Balance, or just maple syrup, fruit syrup, low-sugar jam or any other favorite topping. You'll find something for everyone-- a new recipe for super-easy "fizzy" vegan pancakes, pancakes made from whole wheat berries, wheat-free corn pancakes, and an elegant orange-cornmeal-pecan recipe! Click here for a recipe for Feather-Light Oatmeal-Apple-Walnut Pancakes (you'll have to scroll down a little). BRYANNA’S NEW FIZZY PANCAKES Makes 15/ 3” pancakes (soy-free) This is the easiest pancake recipe and makes light, tender almost-no-fat pancakes every time! Use it as a basic recipe for your own innovations. 1 and 1/2 c. wholewheat pastry flour (don’t use regular wholewheat, or they will be tough) 2 T. ground flaxseed 1 and 1/2 tsp. baking powder 3/8 tsp. salt 1/341 ml bottle (a scant 1 and 1/2 c.) soft fruit cider or fruit-flavored seltzer water Optional: 1/2 T. vanilla Have your pancake griddle all ready to go, because this is fast! Heat a non-stick griddle or skillet (an electric griddle cooks very evenly), or a heavy cast iron one, over high heat. When it’s hot (drops of water dance on the surface when sprinkled on, the disappear quickly), turn it down to medium (I usually turn my electric griddle to 325 degrees F). Rub a little oil over the surface with a scrunched-up paper towel.