(Vegan) Peach Pancakes

ONE
1 1/2 cup flour
2 T sugar
1 1/2 t baking powder
pinch of salt

TWO
1 1/2 cup milk or non-dairy milk
3 T apple sauce
2 egg whites or 2 egg replacer
1/4 t fresh minced ginger

1 1/2 cup diced peaches (fresh or frozen)

In a bowl, combine the ingredients in ONE. In a separate bowl, mix the ingredients in TWO. Fold the wet into the dry ingredients and mix well. Add the peaches. Lightly grease a frying pan. Pour some of the batter and cook on one side until it bubbles. Flip over and cook for a few more minutes. Serve with peach slices and maple syrup.

Adapted from yummly.com

Chocolate Banana Cake

ONE
1 3/4 cup whole wheat flour
1/4 cup baking cocoa
3/4 t baking soda
1/4 t salt

TWO
1/2 cup brown sugar
1 T olive oil
2 egg whites
1/2 cup low-fat buttermilk
1 t vanilla extract
3 mashed overripe bananas

Pre-heat the oven to 350F. Ligthtly grease and flour a cake pan. In a bowl, mix the ingredients in ONE. In a separate bowl, combine the ingredients in TWO. Fold TWO into ONE and pour the batter into the pan. Bake for about 40 minutes or until firm.

From lowfatcooking.about.com

Vegan Banana-Prune Muffins

ONE
10 prunes
2/3 cup water

TWO
2 T olive oil
1 t vanilla extract
2 ripe bananas, mashed

THREE
1 1/2 cups flour
1 t baking powder
1/2 t baking soda
1/4 t salt
1/4 t cinnamon

FOUR
1 cup prunes, chopped

Pre-heat the oven to 350F. In a food processor, blend the ingredients in ONE, until thin. Combine in a bowl with the ingredients in TWO. IN a separate bowl, mix the ingredients in THREE. Fold the wet into the dry ingredients. Add FOUR. Lightly grease a muffin pan. Pour the batter into each hole, to 2/3 only. Bake for 25 minutes or until a toothpick inserted in the center of the muffin comes out clean.

Original in Allrecipes.com

Pineapple Cake

ONE
1 1/4 cups brown sugar
4 egg whites
1 tsp vanilla

TWO
2 cups flour
2 tsp baking soda

THREE
2 1/2 cups crushed pineapple, drained but still moist

Preheat the oven to 350F and lightly grease and flour a cake pan. In a bowl, mix the ingredients in ONE. In a separate bowl, mix the ingredients in TWO. Combine. Add the ingredients in THREE and pour the batter into the pan. Bake for about 40 minutes or until firm.

Old Fashioned Apple Pie

CRUST
2 cups all-purpose flour
1/2 cup whole-wheat flour
1 1/2 T cornstarch
2 t sugar
1/4 t salt
10 T apple sauce

FILLING
6-8 apples, peeled, cored, and cut into 8 wedges each
1/4 cup raisins, optional
1/4 cup chopped dried apricots, optional
2 T lemon juice
2 T brown sugar
1 T cornstarch
1 t  cinnamon
1/8 t salt

CRUST
Put all the CRUST ingredients in a food processor and process. Add water as needed and process until a dough forms. Wrap in plastic wrap and chill for 1 hour.

FILLING
Put all the ingredients for the filling in a bowl. Mix well and and set aside.

Lightly grease and flour a 9-inch pie dish. Preheat oven to 450°F.  Roll out two thirds of the dough into a 14-inch diameter circle on a floured work surface. Press into the dish, letting the excess hang over edges. Prick the bottom with a fork. Add the filling. Roll out the remaining dough into a 9-inch circle, place over the filling, and fold the excess dough over top, crimping the edges to seal. Brush the top with water, and sprinkle with sugar (optional). Poke a small hole in the center of the pie, and set on a baking sheet. Place the pie in the oven; reduce the heat to 350°F and bake 50-60 minutes, or until golden.

Original in Vegetariantimes.com

(Yet another) Banana Bread

ONE
2 cups whole wheat flour
1/4 cup wheat germ
11 tsp salt
1 tsp baking soda

TWO
2 super ripe bananas, mashed
1/4 cup apple sauce
1/2 cup honey
2 egg whites
1 tsp vanilla extract

Pre-heat the oven to 350F. Lightly grease and flour a loaf pan. In a bowl, shift the ingredients in ONE. In a separate bowl, mix the ingredients in TWO. Pour TWO into ONE and mix well with a spoon. Pour the batter into the pan and bake for one hour or until a skewer inserted in the middle comes out clean.

Carrot Cranberry bread

ONE
1 cup all-purpose flour
2/3 cup whole-wheat flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup sugar
1/2 tsp cinnamon

TWO
1 cup apple sauce
2 egg replacer (or 2 egg whites)
1 tbsp olive oil
1 cup dried cranberries (or apricots, raisins, etc)
1/2 cup shredded carrots
1 tsp vanilla extract

In a bowl, combine the ingredients in ONE. In another bowl, mix the ingredients in TWO. Fold the wet ingredients into the dry. Pour the mix into the loaf pan and bake for 40-45 minutes, or until a toothpick inserted in the middle comes out clean.

Adapted from Allrecipes.com

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

Peach Muffins

ONE
1 2/3 cups flour
2 tsp baking powder
1/4 tsp salt

TWO
1/2 cup sugar
1/2 cup milk
1/3 cup apple sauce
1 egg white
1 tsp vanilla extract

THREE
2 cups frozen peaches, thawed, drained, and chopped

Lightly grease a 12-hole muffin pan and pre-heat the oven at 400F.In a bowl, combine the ingredients in ONE. In another bowl, mix the ingredients in TWO. FOld the wet into the dry ingredients and mix well. Fold in the peaches. Pour the batter into the muffin cups, filling them up to 2/3 full, and sprinkle some sugar on top. Bake for about 18-20 minutes or until set.

Original in allrecipes.com

Vegan Blueberry Waffles

ONE
2 cups whole-wheat flour
1 tbsp baking powder
1/4 tsp salt

TWO
1/3 cup apple sauce
1 tbsp olive oil
1 1/2 cups soy milk (or regular, if you're not vegan)
1/4 cup agave nectar

THREE
1/2 cup frozen blueberries

In a bowl, mix the ingredients in ONE. In a separate bowl, mix the ingredients in TWo. Fold the wet ingredients into the dry mix and let it stand for 10 minutes. FOld in the ingredients in THREE. Follow the directions in your waffle maker. Serve with maple syrup.

www.onegreenplanet.orr

Tarta de Manzana (Apple cake)

ONE
2 cups skim milk
2 russet apples, peeled, cored, and chopped

TWO
1 cup apple sauce
1 tsp baking soda
1 tsp baking powder
1 cup flour
1 egg white

THREE
2 russet apples, peeled, quartered, cored, and thinly sliced

FOUR
Apricot jam

In a blender, blend the ingredients in ONE. Add the ingredients in TWO and blend well. Pour the mix in the pan and place the sliced apples on top, covering the batter. Bake for 30 minutes at 350F. Take it out of the oven and spread a thin coat of apricot jam on top. Bake for another 15 minutes or until set. Cool down and refrigerate.

Banana Apple Cake

ONE
3 cups flour
2 cups brown sugar
1 tsp salt
1 tsp cinnamon
1 tsp baking soda

TWO
1 1/4 cups apple sauce
3 egg replacer (or egg whites)
8 oz crushed pineapple with juice
1 1/2 tsp vanilla extract
2 large overripe bananas, mashed
5 medium apples, peeled, cored, and shredded

Preheat the oven to 350 F. Cover a spring cake pan with parchment paper, lightly grease and flour. IN a bowl, mix the ingredients in ONE. In a separate bowl, mix the ingredients in TWO. Fold the dry into the wet ingredients and mix. Pour the batter into the pan and bake for about one hour or until firm in the center.

Original from Allrecipes.com

Veggie Egg-White Quiche

ONE

2 cups egg whites (or egg whites of 12 eggs)

1/4 cup fat-free milk

salt and black pepper

2 tomatoes, squeezed and seeded, chopped

fresh chopped basil, about 8 leaves

4 oz shredded cheese (I use a 75% reduced-fat cheddar)

TWO

1 tsp olive oil

2 leeks, thinly sliced

1 onion, thinly sliced

1 carrot, chopped

salt, to taste

fresh spinach

In a bowl, mix the ingredients in ONE. In a saucepan, sauté the ingredients in TWO, covered, over low heat, until the onions are translucent. Add the spinach and cook until wilted. Pour into the egg mixture. Lightly grease an oven-safe dish. Bake for about 45 minutes until the center is set. Serve with salsa fresca or pico de gallo, and hot sauce.

Vegan-No-Oil Pumpkin Ginger Bread

Makes two.

ONE

3 cups brown sugar

1 cup unsweetened apple sauce

4 egg replacer (or egg-whites if you're not one of them vegans :)

2/3 cup water

1 can (15 oz) pumpkin puree

2 tsp ground ginger

1 tsp allspice

1 tsp cinnamon

1 tsp ground cloves

TWO

3 1/2 cups flour

2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

Pre-heat the oven to 350F and lightly grease and flour two loaf pans.

In a bowl, mix the ingredients in ONE, one at a time. In a separate bowl, mix the ingredients in TWO. Add the dry ingredients to the wet. Divide the batter into two loaf pans and bake for about 45 minutes or until a skewer inserted in the middle comes out clean.

Lemon Poppy Seed Muffins

ONE
1 3/4 cup flour
3/4 cup brown sugar
zest of one large lemon
1 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt

TWO
1 egg white (or egg replacer)
1 cup plain fat-free yogurt
6 tbsp unsweetened apple sauce
1/3 cup fresh squeezed lemon juice
1/4 cup poppy seeds

Preheat the oven to 350F. Lightly grease a muffin pan.
In a bowl, mix the ingredients in ONE. In a separate bowl, mix the ingredients in TWO. Pout the wet into the dry ingredients and mix thoroughly. Pour the batter into the muffin pan, filling each hole up to 1/3. Bake for about 40 minutes or until firm to the touch and browned. Let them cool completely before serving.

Original in Allrecipes.com

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Veggie Egg-White Omelette (or whatever-I-have-left omelette)

1 tsp olive oil

1 small onion, thinly sliced

1 carrot, grated

1 leek, chopped

1 medium potato, very finely sliced

5 egg-whites

salt and black pepper, to taste

fresh chopped basil, to taste

In a non-stick frying-pan, sauté the veggies, covered, over low-heat, until onions are translucent. In a bowl, whisk together the egg-whites and spices. Add the cooked veggies. Lightly grease the pan again and pour the egg mixture. Cook on low-heat for about 5 minutes. Cover with a plate, flip it over, re-grease the pan, and pour the mix back in the pan for the other side to cook. Serve hot or cold. Yum!

Banana Muffins

ONE
4 large super-ripe bananas
1 cup brown sugar
3 egg whites
1/2 cup fat-free milk
1 tsp vanilla extract

TWO
1 tsp salt
1 cup white flour
1 cup whole-wheat flour
1 tsp baking soda

Brown sugar and cinnamon to sprinkle (optional)

Pre-heat the oven to 350F and lightly grease a 12-hole muffin pan (or oaf pan, if you'd rather make a bread).
In a bowl, mix the ingredients in ONE. I a separate bowl, mix the ingredients in TWO. Add the wet to the dry ingredients. Pour the batter into the prepared muffin holes up to 1/3. Sprinkle the tops with brown sugar and a dash of cinnamon (optional). Bake for 20-25 minutes or until firm to the touch.

Original in Allrecipes.com

Orange Cake

ONE
2 cups flower
1/2 tsp salt
3 rsp baking powder
1 1/2 cups brown sugar

TWO
1/2 cup skim milk
1/2 cup orange juice
1/2 cup apple sauce
zest of one large orange
3 egg replacer or egg whites

ORANGE GLAZE
1/2 cup orange juice
1/4 cup scant brown sugar
Combine in a saucepan and heat up until sugar dissolves.

Pre-heat the oven to 350F. Lightly grease and flour a 9 inch cake pan.

In a bowl, mix the ingredients in one. In a separate bowl, mix the ingredients in TWO (shift the flour). Fold the wet ingredients into the dry and mix well. Pour into the prepared pan and bake for about 50 minutes or until golden and firm. Let it cooling the pan. Turn into a serving dish and glaze with the orange glaze.

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• Original in Allrecipes.com

Spinach Egg-White Omelette

1 tsp olive oil
1/2 red onion, finely sliced
4 cloves garlic, minced or pressed
1 lb fresh spinach
fresh chopped basil
salt and pepper, to taste

3 egg whites
salt, to taste
grated fat-free or very low-fat cheddar cheese

In a frying pan, sauté the onions and garlic over low heat, covered, until translucent. Add the spinach and basil and cook, covered, until wilted. Take out of the pan, season, and reserve. Lightly grease the pan again and pour the eggs in. Sprinkle with salt. Cook over low heat until firm. Put the spinach mix on one half of the eggs, add some cheese, and fold over. Cook for a couple more minutes. Serve with a few drops of tabasco sauce on the side.

Sweet Potato Pancakes

Sweet, indeed....

1 large sweet potato, grated (4 cups)
1/2 cup onion, grated
3-4 tbsp lemon juice, fresh
1 tsp salt
4 egg whites
1/3 cup flour
1/4 cup minced parsley (optional)

Mix all ingredients in a bowl and mix well. Lightly oil a skillet and drop some of the batter on the skillet, flattening it to forma  pancake. Flip over to cook on the other side.

Original in Moosewood