Pumpkin Waffles (or Pancakes!)

ONE
1 1/2 cups skim milk
1 cup pumpkin puree
1 egg white (or egg replacer for them vegans)
2 tbsp white rice vinegar

TWO
2 cups flour
3 tbsp sugar
2 tsp baking powder
1 tsp baking soda
1 tsp allspice
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp salt

In a bowl, combine the ingredients in ONE, using a whisk. In a separate bowl, mix the ingredients in TWO. Fold the dry into the wet ingredients and mix well. Lightly oil and pre-heat a waffle maker (or a skillet for pancakes). Cook following the instructions (flip over once when the batter bubbles if making pancakes). Serve with maple syrup. So light and moist! Yum!

Original from Allrecipes.com

Veggie Thai Curry

SPICE MIX
3 garlic cloves, pressed
1 tsp ground coriander
1 tsp lemon pepper
1 chile, minced

ONE
1 sweet potato, cubed
1 yellow bell pepper, chopped
1 large leek, chopped
3 stalks celery, chopped
2 cups pineapple juice
1 1/2 cups of water
salt, to taste

TWO
1 medium zucchini, chopped
8 mushrooms, sliced
1 bunch bok choy, shredded

THREE
3 tbsp corn starch, dissolved in a little cold water
1/4 cup chopped fresh cilantro
juice of one lime
Fat-free plain yogurt, to serve

In a mortar, press the spices together to create a paste. Place the ingredients in ONE in a large sauce pan and add the spices. Bring to a boil, reduce the heat, and simmer, covered, for 15 minutes. Add the ingredients in TWO and cook, covered, for 5 minutes. Turn off the stove and add the ingredients in THREE.  Serve over rice with a dollop of yogurt.

Original from Perfect Vegetarian