Today I have two recipes that I pretty much made up. MAKE THEM!
Today I made Lavender Pancakes. I adapted it from the pancakes recipe in Vegan with a Vengeance.
To make them you will need 1 and 1/4 cups of whole grain flour (substitute 1/2 cup for white flour, if you like), 2 tsp baking powder, 1/2 tsp. salt, 1/2 tsp. ground cinnamon, 2 tbsp canola oil, 1 1/2 cups of soy milk (or other milk substitute), 2 tbsp dried lavender (I bought mine in Kensington market), 1 tsp vanilla extract, 2 tbsp maple syrup.
- Put 1 and 1/2 cups of soy milk in to a sauce pan and heat to a simmer. I used vanilla Natura.
- Add the lavender to the soy milk and let it simmer covered on medium-low for 15-20 minutes. (You don't want it to boil. If it starts boiling, reduce the heat.)
- Strain out the lavender, saving the milk in a large bowl.
- To the soy milk, add the wet ingredients (including the maple syrup) and mix.
- In a separate bowl, mix the dry ingredients.
- Add the wet ingredients to the dry ingredients and stir (ideally with a wooden spoon) until just mixed.
- Fry with vegan margarine.
You will need 2 tbsp olive oil, 1 cup of brown lentils (or any kind of lentils, probably), 1/2 cup of brown or wild rice (you can use a full cup of rice if you want there to be more food with more rice, just add more water so it all cooks), 1 purple onion, 1 red bell pepper, spices.
- Saute the chopped onion and bell pepper (plus some chopped garlic if you want, I add garlic to everything) in the olive oil for about 10 minutes.
- Add the lentils, rice, and 3 1/2 to 4 cups of water (if the water is all gone and the lentils don't seem tender enough, add some more water), plus about 1 tbsp of cumin, 1 tbsp rosemary, 1/2 tbsp of paprika, 1/2 tbsp curry powder, and 1 tsp salt. (Adjust the amount of each spice as you like, or replace some if you want.)
- Cook until ready (about an hour).
- Add a couple drops of hot sauce, or something else to make it spicy, if desired.
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