Pancakes

Light and fluffy pancakes. (Recipe here). We subbed soy yogurt and water for soymilk, and used peach butter instead of the apple butter called for. They were huge! And light and fluffy and very filling. We ate them with some Earth Balance margarine, agave nectar, and a dash of cinnamon.

I think it's essential for vegan pancakes to have something sour in the batter (soy yogurt or sour cream or vinegar, etc.) to help them rise. Do any of you have any other tips for pancakes/waffles?

red beans & rice bowl

red beans and rice recipe from susan at fatfree vegan kitchen, served in tortilla bowls with sauteed garlic kale and tomatoes

(tofu) steak & potatoes

roasted tofu steaks, marinated in soy sauce, olive oil, horseradish, black pepper, and chives, with some "beet blood" for special effects
served over brown rice, with mashed parsnips & potatoes
not pictured: side of roasted beets

Chocolate Cupcakes

Adapted from a chocolate cake recipe in Hot Damn and Hell Yeah: Recipes for Hungry Banditos and the Dirty South Vegan Cookbook. This cookbook rocks by the way! As we poured the batter into the cupcake pan, we topped each cupper with a couple of pieces of dark chocolate which melted and got all gooey during baking. This made up for the "healthy" flavor that these had due to our use of white whole wheat flour.

Served with a sauce made of frozen cherries and some agave nectar.

heart-shaped tempeh patties + mashed veg

I made tempeh patties, except I used liquid smoke as a flavouring instead of all the Italianny spices the recipe calls for. Served with mashed potatoes, peas and pesto. Nummy!

cookies for breakfast!

I baked breakfast cookies called Chickpea Coconut Oatmeal Cookies! They're definitely cookies and the coconut makes them sweet, but they're wholesome enough to not be too much like junk food.

vegetable barley soup

Urban Herbivore sells jars of soup. The jars are returnable for re-use. You can see the ingredients on the label, the colour is dominated by the beets, but the taste is a medley!

rhubarb crumble with vegan custard sauce

pineapple curry

Pacri nenas (Malaysian pineapple curry): pineapple, macadamia nuts, and scallions in coconut milk curry (with star anise, cinnamon, cardamon, cloves, coriander, ginger, and red chili), topped with scallions and red pepper
From The World of Street Food by Troth Wells

Sunday Brunch

Biggest breakfast ever! Garlic roasted home fries, tofu scramble, LightLife Smart Links sausage, and scones made from the recipe in "Vegan with a Vengeance." (with the substitution of white whole wheat flour instead of all-purpose and the addition of frozen blueberries.)

okra, barbecue "riblets" & mac n' cheeze

From Veggie Castle, a vegan west indian and soul food utopia housed in a former White Castle in Brooklyn

pumpkin, orange "chicken", veggie roast & spinach

From Veggie Castle, a vegan west indian and soul food utopia housed in a former White Castle in Brooklyn